The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (<500 headcount) in the United States of America
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Mar 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (<500 headcount) in the United States of America
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Our Requirements ----------------------------
Degree/Diploma/Certification in Culinary or Management
20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
Good knowledge in accounting and calculation of food costs
Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
Ability to work all shifts, including weekends and Public Holidays
Mar 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Our Requirements ----------------------------
Degree/Diploma/Certification in Culinary or Management
20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
Good knowledge in accounting and calculation of food costs
Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
Ability to work all shifts, including weekends and Public Holidays
Job Description: Location: Jackson Triggs Estate Winery Arterra Wines Canada is Canada's leading producer and marketer of award-winning, globally recognized Canadian and imported wines . We are currently recruiting for Line Cook to join our culinary team. The Line Cook's work as part of an experienced team to prepare and execute daily food service and private events. Duties/Responsibilities/Procedures Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment Daily opening, closing, and cleaning duties as requested by our winery chef; a prepare team and clean restaurant are essential for positive guest experiences! Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period Portions food products prior to cooking according to standard portion sizes and recipe specifications Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment Follows proper plate presentation and garnish set up for all dishes Handles, stores and rotates all products properly Assists in food prep assignments during off-peak periods as needed Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Estate Chef or manager-on-duty Qualifications: A minimum of 2 years of experience in kitchen preparation and cooking At least 6 months experience in a similar capacity Must be able to communicate clearly with managers, kitchen and dining room personnel Be able to reach, bend, stoop and frequently lift up to 40 pounds Be able to work in a standing position for long periods of time (up to 9 hours) Team members enjoy: Competitive wage and incentive program Training & Development Programs An opportunity to learn about the world of wine Compensation: $20/hr + gratuities/incentives We are committed to establishing a qualified workforce that reflects the diverse population it serves and we encourage applications from all qualified individuals. We are also committed to preventing and removing barriers to employment for people with disabilities, and we invite you to inform us should you have any accessibility or accommodation needs.
Mar 29, 2024
Full time
Job Description: Location: Jackson Triggs Estate Winery Arterra Wines Canada is Canada's leading producer and marketer of award-winning, globally recognized Canadian and imported wines . We are currently recruiting for Line Cook to join our culinary team. The Line Cook's work as part of an experienced team to prepare and execute daily food service and private events. Duties/Responsibilities/Procedures Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment Daily opening, closing, and cleaning duties as requested by our winery chef; a prepare team and clean restaurant are essential for positive guest experiences! Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period Portions food products prior to cooking according to standard portion sizes and recipe specifications Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment Follows proper plate presentation and garnish set up for all dishes Handles, stores and rotates all products properly Assists in food prep assignments during off-peak periods as needed Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Estate Chef or manager-on-duty Qualifications: A minimum of 2 years of experience in kitchen preparation and cooking At least 6 months experience in a similar capacity Must be able to communicate clearly with managers, kitchen and dining room personnel Be able to reach, bend, stoop and frequently lift up to 40 pounds Be able to work in a standing position for long periods of time (up to 9 hours) Team members enjoy: Competitive wage and incentive program Training & Development Programs An opportunity to learn about the world of wine Compensation: $20/hr + gratuities/incentives We are committed to establishing a qualified workforce that reflects the diverse population it serves and we encourage applications from all qualified individuals. We are also committed to preventing and removing barriers to employment for people with disabilities, and we invite you to inform us should you have any accessibility or accommodation needs.
HOSPITALITY STARTS HERE At Indigo Road Hospitality Group, our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. YOU ARE A successful Sous Chef , who maintains high quality standards for each dish that is sent out. Consistency, quality, and positive work environment are the three things you strive for when delivering an unforgettable dining experience while working in a team-oriented environment. As a Sous Chef at Mercantile & Mash you are passionate about cuisine and thrive in a positive and fast-paced environment. You'll look after kitchen operations and report to the Executive Chef. You will empower the team to effectively to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. YOU'LL HAVE A minimum 3 years experience managing a kitchen in a-la-carte / full service environment A positive energy, be ready to assist fellow support staff and work as a team player Ability to speak, read and understand basic cooking directions Effective communication with team-member, all guests and managers A flexible schedule to work days, nights, weekends and holidays Constant standing/walking with occasional stooping, kneeling, pushing, pulling, or lifting WHAT TO EXPECT. IN THE KITCHEN & ON THE LINE Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work at least 45 to 50 hours a week. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity: be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT Competitive Pay + PTO : Competitive base + PTO after 90 days Health Insurance : Medical, Dental, Vision, Telemed, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PI48deca5be1-
Mar 29, 2024
Full time
HOSPITALITY STARTS HERE At Indigo Road Hospitality Group, our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. YOU ARE A successful Sous Chef , who maintains high quality standards for each dish that is sent out. Consistency, quality, and positive work environment are the three things you strive for when delivering an unforgettable dining experience while working in a team-oriented environment. As a Sous Chef at Mercantile & Mash you are passionate about cuisine and thrive in a positive and fast-paced environment. You'll look after kitchen operations and report to the Executive Chef. You will empower the team to effectively to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. YOU'LL HAVE A minimum 3 years experience managing a kitchen in a-la-carte / full service environment A positive energy, be ready to assist fellow support staff and work as a team player Ability to speak, read and understand basic cooking directions Effective communication with team-member, all guests and managers A flexible schedule to work days, nights, weekends and holidays Constant standing/walking with occasional stooping, kneeling, pushing, pulling, or lifting WHAT TO EXPECT. IN THE KITCHEN & ON THE LINE Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work at least 45 to 50 hours a week. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity: be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT Competitive Pay + PTO : Competitive base + PTO after 90 days Health Insurance : Medical, Dental, Vision, Telemed, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PI48deca5be1-
Job Description Summary The Line Cook participates and supervises in the preparation, production & service of menu items according to the direction of the Culinary Management Team. Job Posting Deadline Applications for this position will be accepted on a rolling basis. Essential Job Functions • Show advanced knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching • Prepare & serve food items according to chef specification • Able to work any food station within the restaurant with a high degree of competency and consistency • Ensure the culinary management team is aware of guest comments and concerns • Safely use a knife & be able to demonstrate consistency with knife cuts with the ability to instruct others on the safe and skillful use of a knife • Safely operate and be able to train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender • Responsible for the safe handling of food product according to applicable health codes and laws • Maintain a clean and sanitary work environment, participate in pre and post-shift cleaning and organization to include but not limited to kitchen equipment, walk-in fridge/freezer storage, dry storage, trash, recycling, mopping, sweeping • Follow daily preparation list to ensure items are ready for service • Assist with storage of food deliveries • Report any problems with food product, kitchen equipment or work area to a member of culinary management • Assist with training new employees as requested by culinary management. • Other duties as assigned Supervision Given and Received Given: This position has no supervisory responsibilities. Received: Works under direct supervision of Executive Sous Chef or Executive Chef. Tasks are assigned according to specific procedures, and work is checked frequently. Instruction, advice and assistance are readily available. Work Environment and Physical Demands Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time. Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces. Must be able to continually lift, push or pull up to 50 lbs. individually or with assistance. Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental, and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs - Vacation, Sick, Wellness, Personal Days (holidays) and Volunteer time • Paid Leave Programs • 401(k) Savings Plan with match • Employee Ski Pass and Dependent Ski Passes • RTD pass upon hire • Pet Insurance • Outdoor Pro Gear Discounts The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen Skiing Company, you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at (phone number removed). This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen Skiing Company / ASPENX / The Little Nell / Limelight Hotel is an equal opportunity employer. For an overview of Aspen Skiing Company's benefits and other compensation visit (url removed)/employment/benefits-and-perks
Mar 28, 2024
Full time
Job Description Summary The Line Cook participates and supervises in the preparation, production & service of menu items according to the direction of the Culinary Management Team. Job Posting Deadline Applications for this position will be accepted on a rolling basis. Essential Job Functions • Show advanced knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching • Prepare & serve food items according to chef specification • Able to work any food station within the restaurant with a high degree of competency and consistency • Ensure the culinary management team is aware of guest comments and concerns • Safely use a knife & be able to demonstrate consistency with knife cuts with the ability to instruct others on the safe and skillful use of a knife • Safely operate and be able to train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender • Responsible for the safe handling of food product according to applicable health codes and laws • Maintain a clean and sanitary work environment, participate in pre and post-shift cleaning and organization to include but not limited to kitchen equipment, walk-in fridge/freezer storage, dry storage, trash, recycling, mopping, sweeping • Follow daily preparation list to ensure items are ready for service • Assist with storage of food deliveries • Report any problems with food product, kitchen equipment or work area to a member of culinary management • Assist with training new employees as requested by culinary management. • Other duties as assigned Supervision Given and Received Given: This position has no supervisory responsibilities. Received: Works under direct supervision of Executive Sous Chef or Executive Chef. Tasks are assigned according to specific procedures, and work is checked frequently. Instruction, advice and assistance are readily available. Work Environment and Physical Demands Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time. Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces. Must be able to continually lift, push or pull up to 50 lbs. individually or with assistance. Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental, and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs - Vacation, Sick, Wellness, Personal Days (holidays) and Volunteer time • Paid Leave Programs • 401(k) Savings Plan with match • Employee Ski Pass and Dependent Ski Passes • RTD pass upon hire • Pet Insurance • Outdoor Pro Gear Discounts The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen Skiing Company, you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at (phone number removed). This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen Skiing Company / ASPENX / The Little Nell / Limelight Hotel is an equal opportunity employer. For an overview of Aspen Skiing Company's benefits and other compensation visit (url removed)/employment/benefits-and-perks
CLOUDLAND LOOKOUT MOUNTAIN A CURIO COLLECTION HOTEL Cloudland is a mountaintop resort in Georgia, offering a unique and inspirational setting just waiting to be discovered. A Curio Collection by Hilton hotel, Cloudland is perched at over 2,000 feet above sea level atop iconic Lookout Mountain and part of the McLemore Resort. Conveniently located near Chattanooga, TN and several other major metropolitan areas, Cloudland appeals anyone seeking a romantic getaway, a golf resort, a flawlessly executed meeting/event, or a family vacation. Come see what sets us apart from the pack! 245 guest rooms & suites, many with stunning mountain & valley views 25,000+ sq ft of flexible indoor & outdoor event space Exclusive access to two, 18-hole championship golf courses Multiple dining & culinary experiences Cliffside outdoor pool & bar Full-service spa Website: NOW HIRING Position: Restaurant Chef - Croft - 3-meal Restaurant Reports To: Executive Chef -Director of Food & Beverage COMPANY OVERVIEW: Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful. POSITION PROFILE: Charged with the duty of overseeing all the culinary operations for the food and beverage outlets. Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. ESSENTIAL JOB FUNCTION: Administer culinary human resource objectives to recruit, select, orient, train, assign, schedule, mentor, coach, counsel, and discipline associates; communicate job expectations, job duties and job responsibilities; plan, monitor, appraise, and review job contributions; provide regular feedback to help manage conflict and improve team member performance, review compensation actions; enforce policies and procedures. Meet culinary financial objectives by forecasting requirements; prepare an annual budget; schedule expenditures; analyzing variances; initiate corrective actions. Plan menus; estimate food costs and culinary profits; adjust and revise menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of kitchen equipment to protect the assets, to secure revenues and comply with legal regulations and ensure quality service. Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties. Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events. Investigate, resolve, respond to guest needs, inquires, comments and/or problems to ensure a quality experience and enhance future sales prospects. Solicit guest feedback to improve food and presentation quality. Develop menu design and concepts for all food & beverage outlets and catering events. Monitor competitor and industry trends. Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage. Ensure that all menu items are prepared and presented according to established recipes and brand standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc ) within industry guidelines to continually improve revenues and profit margins while maintaining quality. Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Perform Manager-on-Duty functions and shifts as assigned. DESIRED SKILLS AND QUALIFICATIONS: Education: Two to four-year college degree or equivalent education/experience. Experience: Minimum 5 years' experience in a culinary leadership role or related position. Hotel experience preferred. Skills and Abilities: Ability to perform critical analysis and manage a wide range of information. Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources. Possess excellent oral, written and presentation skills. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Listen effectively. Operate department within the guidelines of the Foundation Document. Communicate to both, guests and fellow associates, professionally and positively. BENEFITS PACKAGE Competitive Salary Daily Pay! Team Member Hotel Discount Program Uniforms Provided for most positions Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO beginning after ninety (90) days of employment 401k with employer match Team Member Awards and Recognition programs throughout the year Food and Beverage Discounts Tuition Reimbursement Please visit to learn more about our existing hotels, other exciting job opportunities and our company.
Mar 28, 2024
Full time
CLOUDLAND LOOKOUT MOUNTAIN A CURIO COLLECTION HOTEL Cloudland is a mountaintop resort in Georgia, offering a unique and inspirational setting just waiting to be discovered. A Curio Collection by Hilton hotel, Cloudland is perched at over 2,000 feet above sea level atop iconic Lookout Mountain and part of the McLemore Resort. Conveniently located near Chattanooga, TN and several other major metropolitan areas, Cloudland appeals anyone seeking a romantic getaway, a golf resort, a flawlessly executed meeting/event, or a family vacation. Come see what sets us apart from the pack! 245 guest rooms & suites, many with stunning mountain & valley views 25,000+ sq ft of flexible indoor & outdoor event space Exclusive access to two, 18-hole championship golf courses Multiple dining & culinary experiences Cliffside outdoor pool & bar Full-service spa Website: NOW HIRING Position: Restaurant Chef - Croft - 3-meal Restaurant Reports To: Executive Chef -Director of Food & Beverage COMPANY OVERVIEW: Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful. POSITION PROFILE: Charged with the duty of overseeing all the culinary operations for the food and beverage outlets. Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. ESSENTIAL JOB FUNCTION: Administer culinary human resource objectives to recruit, select, orient, train, assign, schedule, mentor, coach, counsel, and discipline associates; communicate job expectations, job duties and job responsibilities; plan, monitor, appraise, and review job contributions; provide regular feedback to help manage conflict and improve team member performance, review compensation actions; enforce policies and procedures. Meet culinary financial objectives by forecasting requirements; prepare an annual budget; schedule expenditures; analyzing variances; initiate corrective actions. Plan menus; estimate food costs and culinary profits; adjust and revise menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of kitchen equipment to protect the assets, to secure revenues and comply with legal regulations and ensure quality service. Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties. Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events. Investigate, resolve, respond to guest needs, inquires, comments and/or problems to ensure a quality experience and enhance future sales prospects. Solicit guest feedback to improve food and presentation quality. Develop menu design and concepts for all food & beverage outlets and catering events. Monitor competitor and industry trends. Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage. Ensure that all menu items are prepared and presented according to established recipes and brand standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc ) within industry guidelines to continually improve revenues and profit margins while maintaining quality. Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Perform Manager-on-Duty functions and shifts as assigned. DESIRED SKILLS AND QUALIFICATIONS: Education: Two to four-year college degree or equivalent education/experience. Experience: Minimum 5 years' experience in a culinary leadership role or related position. Hotel experience preferred. Skills and Abilities: Ability to perform critical analysis and manage a wide range of information. Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources. Possess excellent oral, written and presentation skills. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Listen effectively. Operate department within the guidelines of the Foundation Document. Communicate to both, guests and fellow associates, professionally and positively. BENEFITS PACKAGE Competitive Salary Daily Pay! Team Member Hotel Discount Program Uniforms Provided for most positions Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO beginning after ninety (90) days of employment 401k with employer match Team Member Awards and Recognition programs throughout the year Food and Beverage Discounts Tuition Reimbursement Please visit to learn more about our existing hotels, other exciting job opportunities and our company.
Job Description When you work at Heritage Village, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! Heritage Village is recruiting for a hospitality focused Cook to join our team! This position is responsible for full-scope, hands on production cooking in the Community Culinary Services Department. Is responsible for maintaining a superior level of quality service and cleanliness at all times. Shift: 6:00 AM - 2:30 PM with work every other weekend. Here are a few of the daily responsibilities of a Cook: Exemplify at all times Community standards of cleanliness, sanitation and operational organization. Responsible for adhering to food quality, appearance and presentation standards at all times. Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure. Exhibit cooking standards of speed, accuracy, and efficiency. Demonstrate knowledge in all areas of cooking preparation and production. Assist with serving of meals and ware washing as necessary. Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. Represent the community in a warm and inviting manner, which creates a positive marketing environment. Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. Here are a few of the qualifications we need you to have: High school diploma Culinary degree preferred Minimum of one year restaurant/senior living or equivalent cooking experience If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you! EEO Employer
Mar 28, 2024
Full time
Job Description When you work at Heritage Village, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! Heritage Village is recruiting for a hospitality focused Cook to join our team! This position is responsible for full-scope, hands on production cooking in the Community Culinary Services Department. Is responsible for maintaining a superior level of quality service and cleanliness at all times. Shift: 6:00 AM - 2:30 PM with work every other weekend. Here are a few of the daily responsibilities of a Cook: Exemplify at all times Community standards of cleanliness, sanitation and operational organization. Responsible for adhering to food quality, appearance and presentation standards at all times. Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure. Exhibit cooking standards of speed, accuracy, and efficiency. Demonstrate knowledge in all areas of cooking preparation and production. Assist with serving of meals and ware washing as necessary. Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. Represent the community in a warm and inviting manner, which creates a positive marketing environment. Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. Here are a few of the qualifications we need you to have: High school diploma Culinary degree preferred Minimum of one year restaurant/senior living or equivalent cooking experience If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you! EEO Employer
Year Round We are looking for people who are passionate about life and what they do. People who love the mountain lifestyle and who want to be at Snowshoe! We seek qualified candidates that exemplify our Core Values of Honoring Authenticity, Embracing Empowerment, Cultivating Collaboration, and Prioritizing Purpose. Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. Simply put, you belong up here and we can't wait to see you on the mountain! Work, Play, Get Paid and Enjoy the Perks: Free skiing + riding privileges with direct to lift access at 14 iconic resorts including: Snowshoe Mountain, Stratton, Palisades Tahoe, Mammoth Mountain, Steamboat and more! 401(k) plan (Available to any employee over the age of 18) 12 Discounted Friends and Family $25 Winter Lift Ticket Vouchers 30% - 45% off Snowshoe food & beverage locations (excludes alcohol) 30% off soft goods and 15% off hard goods at Snowshoe owned retail locations. Pro Deals from some of the industries top brands such as Smartwool, Smith, Dakine and North Face POSITION SUMMARY Join us in bringing a little spice to the mountain life here at Snowshoe as an Outlet Chef at our Sunset Cantina location. Sunset Cantina is centrally located in our main village area, known for delicious house-made margaritas, and serving traditional Southwest dishes with a twist. To provide an expedited and precise food product for Snowshoe Mountain, WV. Number of positions that report directly to this position: up to 30 (varies by outlet). Titles of positions that report directly to this position: Sous Chef/Line Cooks/Utility workers. RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 61 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Honoring Authenticity, Embracing Empowerment, Cultivating Collaboration, Prioritizing Purpose PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills ESSENTIAL DUTIES This position is responsible for the following: Manage all aspects of the kitchen including operational, quality and administrative functions Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events Maintain good communication and work relationships in all hotel areas Ensure that staffing levels are maintained to cover business demands Ensure monthly communication meetings are conducted and post-meeting minutes generated Manage staff performance issues in compliance with company policies and procedures Recruit, manage, train and develop the kitchen team Comply with public safety, fire regulations and all health and safety and food safety legislation Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner Manage financial performance of the department so all planning is in line with resort objectives Ensure food control systems are adhered to so margins are on target Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives Be environmentally aware Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, saute, fryers and other culinary instruments Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience: Five+ years of employment in a related position Experience managing a kitchen and developing staff Experience managing food costs Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Intermediate food hygiene qualification Flexibility to respond to a range of different work situations LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests' expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver's Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip . click apply for full job details
Mar 28, 2024
Full time
Year Round We are looking for people who are passionate about life and what they do. People who love the mountain lifestyle and who want to be at Snowshoe! We seek qualified candidates that exemplify our Core Values of Honoring Authenticity, Embracing Empowerment, Cultivating Collaboration, and Prioritizing Purpose. Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. Simply put, you belong up here and we can't wait to see you on the mountain! Work, Play, Get Paid and Enjoy the Perks: Free skiing + riding privileges with direct to lift access at 14 iconic resorts including: Snowshoe Mountain, Stratton, Palisades Tahoe, Mammoth Mountain, Steamboat and more! 401(k) plan (Available to any employee over the age of 18) 12 Discounted Friends and Family $25 Winter Lift Ticket Vouchers 30% - 45% off Snowshoe food & beverage locations (excludes alcohol) 30% off soft goods and 15% off hard goods at Snowshoe owned retail locations. Pro Deals from some of the industries top brands such as Smartwool, Smith, Dakine and North Face POSITION SUMMARY Join us in bringing a little spice to the mountain life here at Snowshoe as an Outlet Chef at our Sunset Cantina location. Sunset Cantina is centrally located in our main village area, known for delicious house-made margaritas, and serving traditional Southwest dishes with a twist. To provide an expedited and precise food product for Snowshoe Mountain, WV. Number of positions that report directly to this position: up to 30 (varies by outlet). Titles of positions that report directly to this position: Sous Chef/Line Cooks/Utility workers. RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 61 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Honoring Authenticity, Embracing Empowerment, Cultivating Collaboration, Prioritizing Purpose PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills ESSENTIAL DUTIES This position is responsible for the following: Manage all aspects of the kitchen including operational, quality and administrative functions Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events Maintain good communication and work relationships in all hotel areas Ensure that staffing levels are maintained to cover business demands Ensure monthly communication meetings are conducted and post-meeting minutes generated Manage staff performance issues in compliance with company policies and procedures Recruit, manage, train and develop the kitchen team Comply with public safety, fire regulations and all health and safety and food safety legislation Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner Manage financial performance of the department so all planning is in line with resort objectives Ensure food control systems are adhered to so margins are on target Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives Be environmentally aware Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, saute, fryers and other culinary instruments Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience: Five+ years of employment in a related position Experience managing a kitchen and developing staff Experience managing food costs Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Intermediate food hygiene qualification Flexibility to respond to a range of different work situations LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests' expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver's Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip . click apply for full job details
CROWNE PLAZA SUFFERN Crowne Plaza Suffern is a hotel and conference center nestled between the lower Hudson Valley, Northern New Jersey, Bergen County and 40 minutes from New York City. Click here for more information. THE ROLE COMPANY OVERVIEW Valor Hospitality Partners is a leading hotel/resort management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each Hotelitarian, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you with the opportunity to be successful. POSITION PROFILE Prepare culinary delights for our guests and hotel clientele. Guest satisfaction revolves around the food appearance, high quality of the food and overall dining experience. Be responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen. Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. ESSENTIAL RESPONSIBILTIES Prepare food of consistent quality following recipe cards, use records, production and portion standards, per order specks. Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. Remembering all the multiple orders and easily assemble them to the order. Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage. Perform other duties as assigned, requested or deemed necessary by management. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES Education: High school education or equivalent experience. Culinary certificate or degree preferred. Experience: Proven culinary experience in a high-volume banquet or catering environment. Skills and Abilities: Strong knowledge of operating industrial sized ovens and cooking ranges. Possess knowledge of preparing different types of cuisines, relishes, soups and salads. Have a basic understanding of professional cooking and knife handling skills. Understand and knowledgeable of safety, sanitation and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand, and carry containers loaded with food and liquids. Able to read, speak and understand English. Able to lift, push, carry 20 - 40 lbs. Stand continuously for long periods of time. Communicate information and hotel services to management, staff and guests. BENEFITS PACKAGE Competitive Salary Daily Pay! Team Member Hotel Discount Program Uniforms Provided for most positions Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO beginning after ninety (90) days of employment 401k with employer match Team Member Awards and Recognition programs throughout the year Food and Beverage Discounts Tuition Reimbursement Please visit to learn more about our existing hotels, other exciting job opportunities and our company.
Mar 28, 2024
Full time
CROWNE PLAZA SUFFERN Crowne Plaza Suffern is a hotel and conference center nestled between the lower Hudson Valley, Northern New Jersey, Bergen County and 40 minutes from New York City. Click here for more information. THE ROLE COMPANY OVERVIEW Valor Hospitality Partners is a leading hotel/resort management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each Hotelitarian, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you with the opportunity to be successful. POSITION PROFILE Prepare culinary delights for our guests and hotel clientele. Guest satisfaction revolves around the food appearance, high quality of the food and overall dining experience. Be responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen. Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. ESSENTIAL RESPONSIBILTIES Prepare food of consistent quality following recipe cards, use records, production and portion standards, per order specks. Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. Remembering all the multiple orders and easily assemble them to the order. Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage. Perform other duties as assigned, requested or deemed necessary by management. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES Education: High school education or equivalent experience. Culinary certificate or degree preferred. Experience: Proven culinary experience in a high-volume banquet or catering environment. Skills and Abilities: Strong knowledge of operating industrial sized ovens and cooking ranges. Possess knowledge of preparing different types of cuisines, relishes, soups and salads. Have a basic understanding of professional cooking and knife handling skills. Understand and knowledgeable of safety, sanitation and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand, and carry containers loaded with food and liquids. Able to read, speak and understand English. Able to lift, push, carry 20 - 40 lbs. Stand continuously for long periods of time. Communicate information and hotel services to management, staff and guests. BENEFITS PACKAGE Competitive Salary Daily Pay! Team Member Hotel Discount Program Uniforms Provided for most positions Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO beginning after ninety (90) days of employment 401k with employer match Team Member Awards and Recognition programs throughout the year Food and Beverage Discounts Tuition Reimbursement Please visit to learn more about our existing hotels, other exciting job opportunities and our company.
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 28, 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
PURPOSE OF THIS POSITION The primary purpose of the Production Chef job position, is to be highly passionate about food, service and, to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, Birchaven Retirement Village policies and procedures, Birchaven Retirement Village ethical statement and resident rights, subject to the employee handbook, and as may be directed by the Food Service Director and/or Sous chef to assure that quality food service is provided at all times. JOB DUTIES/RESPONSIBILITIES Duty 1: Assists with new menu items and their implementation. Duty 2: Demonstrates leadership and personal accountability for performance to ensure quality food service is given to each and every customer. Duty 3: Maintains the main Kitchen in a safe sanitary manner. Duty 4: Sets production standards based on a uniform prep method. Duty 5: Assist in stabilizing standard recipes. Duty 6: Manage all food storage areas in the main kitchen and works with the Sous chef on ordering in his absence. Duty 7: Adhere to unit standards of dress and attend scheduled meetings as well as all mandatory competency training. Duty 8: Displays service excellence as evidenced by practicing the mission, vision, and values of the organization to promote resident satisfaction Duty 9: Complies with organizational policies, procedures, and practices to ensure quality job performance and regulatory compliance. Duty 10: All other duties as assigned by supervisor. REQUIRED QUALIFICATIONS High school diploma or equivalent. Read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to speak in sentences. Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with standardized situations with only occasional or no variables. Ability to add and subtract two digit numbers. Ability to count. Minimum 3-5 years experience in a culinary position. PREFERRED REQUIREMENTS 2 year culinary arts degree. Experience in a professional kitchen, cooking from scratch. Serve safe certified PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; talk and hear/listen; and taste and smell. The employee is occasionally required to sit, climb or balance, stoop, kneel, crouch or crawl. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Mar 28, 2024
Full time
PURPOSE OF THIS POSITION The primary purpose of the Production Chef job position, is to be highly passionate about food, service and, to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, Birchaven Retirement Village policies and procedures, Birchaven Retirement Village ethical statement and resident rights, subject to the employee handbook, and as may be directed by the Food Service Director and/or Sous chef to assure that quality food service is provided at all times. JOB DUTIES/RESPONSIBILITIES Duty 1: Assists with new menu items and their implementation. Duty 2: Demonstrates leadership and personal accountability for performance to ensure quality food service is given to each and every customer. Duty 3: Maintains the main Kitchen in a safe sanitary manner. Duty 4: Sets production standards based on a uniform prep method. Duty 5: Assist in stabilizing standard recipes. Duty 6: Manage all food storage areas in the main kitchen and works with the Sous chef on ordering in his absence. Duty 7: Adhere to unit standards of dress and attend scheduled meetings as well as all mandatory competency training. Duty 8: Displays service excellence as evidenced by practicing the mission, vision, and values of the organization to promote resident satisfaction Duty 9: Complies with organizational policies, procedures, and practices to ensure quality job performance and regulatory compliance. Duty 10: All other duties as assigned by supervisor. REQUIRED QUALIFICATIONS High school diploma or equivalent. Read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to speak in sentences. Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with standardized situations with only occasional or no variables. Ability to add and subtract two digit numbers. Ability to count. Minimum 3-5 years experience in a culinary position. PREFERRED REQUIREMENTS 2 year culinary arts degree. Experience in a professional kitchen, cooking from scratch. Serve safe certified PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; talk and hear/listen; and taste and smell. The employee is occasionally required to sit, climb or balance, stoop, kneel, crouch or crawl. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Are you seeking a unique work opportunity that can meet your scheduling needs and where you can optimize your culinary skills? Full-time, Part-time Per Diem Cook & food service opportunities available ASAP GRILL / LINE / PREP / PRODUCTION / SOUS / FOOD SERVICE WORKER / DISH Hartford County & surrounding Top Tier Clientele Seeking cook support Team Member Perks: Competitive hourly wages ($17 - $19 + per hour and determined by shift) Flexible scheduling Top Local Work Venues & Facilities in the region Weekly pay on Fridays & Direct deposit Health/Vision/Dental & Voluntary benefits available Growth opportunities Hiring immediately Quick and easy digital onboarding process (Digital & right from your device!) Team environment and culture! Requirements MUST HAVE RELIABLE TRANSPORTATION Must be comfortable in a fast-paced kitchen environment Experience on Fry / grill / line highly preferred Servsafe preferred Must be at least 18 years old 2 forms of ID required (W-2 Employer) Consent to pre-employment screen Regular access to phone/email service required (for communication and scheduling) APPLY NOW- WE WILL BE IN TOUCH WITH YOU PROMPTLY PM21
Mar 27, 2024
Full time
Are you seeking a unique work opportunity that can meet your scheduling needs and where you can optimize your culinary skills? Full-time, Part-time Per Diem Cook & food service opportunities available ASAP GRILL / LINE / PREP / PRODUCTION / SOUS / FOOD SERVICE WORKER / DISH Hartford County & surrounding Top Tier Clientele Seeking cook support Team Member Perks: Competitive hourly wages ($17 - $19 + per hour and determined by shift) Flexible scheduling Top Local Work Venues & Facilities in the region Weekly pay on Fridays & Direct deposit Health/Vision/Dental & Voluntary benefits available Growth opportunities Hiring immediately Quick and easy digital onboarding process (Digital & right from your device!) Team environment and culture! Requirements MUST HAVE RELIABLE TRANSPORTATION Must be comfortable in a fast-paced kitchen environment Experience on Fry / grill / line highly preferred Servsafe preferred Must be at least 18 years old 2 forms of ID required (W-2 Employer) Consent to pre-employment screen Regular access to phone/email service required (for communication and scheduling) APPLY NOW- WE WILL BE IN TOUCH WITH YOU PROMPTLY PM21
Are you seeking a unique work opportunity that can meet your scheduling needs and where you can optimize your culinary skills? Full-time, Part-time Per Diem Cook & food service opportunities available ASAP GRILL / LINE / PREP / PRODUCTION / SOUS / FOOD SERVICE WORKER / DISH New Haven County & surrounding Top Tier Clientele Seeking cook support Team Member Perks: Competitive hourly wages ($17 - $19 + per hour and determined by shift) Flexible scheduling Top Local Work Venues & Facilities in the region Weekly pay on Fridays & Direct deposit Health/Vision/Dental & Voluntary benefits available Growth opportunities Hiring immediately Quick and easy digital onboarding process (Digital & right from your device!) Team environment and culture! Requirements MUST HAVE RELIABLE TRANSPORTATION Must be comfortable in a fast-paced kitchen environment Experience on Fry / grill / line highly preferred Servsafe preferred Must be at least 18 years old 2 forms of ID required (W-2 Employer) Consent to pre-employment screen Regular access to phone/email service required (for communication and scheduling) APPLY NOW- WE WILL BE IN TOUCH WITH YOU PROMPTLY PM21
Mar 26, 2024
Full time
Are you seeking a unique work opportunity that can meet your scheduling needs and where you can optimize your culinary skills? Full-time, Part-time Per Diem Cook & food service opportunities available ASAP GRILL / LINE / PREP / PRODUCTION / SOUS / FOOD SERVICE WORKER / DISH New Haven County & surrounding Top Tier Clientele Seeking cook support Team Member Perks: Competitive hourly wages ($17 - $19 + per hour and determined by shift) Flexible scheduling Top Local Work Venues & Facilities in the region Weekly pay on Fridays & Direct deposit Health/Vision/Dental & Voluntary benefits available Growth opportunities Hiring immediately Quick and easy digital onboarding process (Digital & right from your device!) Team environment and culture! Requirements MUST HAVE RELIABLE TRANSPORTATION Must be comfortable in a fast-paced kitchen environment Experience on Fry / grill / line highly preferred Servsafe preferred Must be at least 18 years old 2 forms of ID required (W-2 Employer) Consent to pre-employment screen Regular access to phone/email service required (for communication and scheduling) APPLY NOW- WE WILL BE IN TOUCH WITH YOU PROMPTLY PM21
Are you seeking a unique work opportunity that can meet your scheduling needs and where you can optimize your culinary skills? Full-time, Part-time Per Diem Cook & food service opportunities available ASAP GRILL / LINE / PREP / PRODUCTION / SOUS / FOOD SERVICE WORKER / DISH New Haven County & surrounding Top Tier Clientele Seeking cook support Team Member Perks: Competitive hourly wages ($17 - $19 + per hour and determined by shift) Flexible scheduling Top Local Work Venues & Facilities in the region Weekly pay on Fridays & Direct deposit Health/Vision/Dental & Voluntary benefits available Growth opportunities Hiring immediately Quick and easy digital onboarding process (Digital & right from your device!) Team environment and culture! Requirements MUST HAVE RELIABLE TRANSPORTATION Must be comfortable in a fast-paced kitchen environment Experience on Fry / grill / line highly preferred Servsafe preferred Must be at least 18 years old 2 forms of ID required (W-2 Employer) Consent to pre-employment screen Regular access to phone/email service required (for communication and scheduling) APPLY NOW- WE WILL BE IN TOUCH WITH YOU PROMPTLY PM21
Mar 26, 2024
Full time
Are you seeking a unique work opportunity that can meet your scheduling needs and where you can optimize your culinary skills? Full-time, Part-time Per Diem Cook & food service opportunities available ASAP GRILL / LINE / PREP / PRODUCTION / SOUS / FOOD SERVICE WORKER / DISH New Haven County & surrounding Top Tier Clientele Seeking cook support Team Member Perks: Competitive hourly wages ($17 - $19 + per hour and determined by shift) Flexible scheduling Top Local Work Venues & Facilities in the region Weekly pay on Fridays & Direct deposit Health/Vision/Dental & Voluntary benefits available Growth opportunities Hiring immediately Quick and easy digital onboarding process (Digital & right from your device!) Team environment and culture! Requirements MUST HAVE RELIABLE TRANSPORTATION Must be comfortable in a fast-paced kitchen environment Experience on Fry / grill / line highly preferred Servsafe preferred Must be at least 18 years old 2 forms of ID required (W-2 Employer) Consent to pre-employment screen Regular access to phone/email service required (for communication and scheduling) APPLY NOW- WE WILL BE IN TOUCH WITH YOU PROMPTLY PM21
Unit Description: Grow your career and develop a team that shares your desire to make a difference! Sodexo is seeking an Executive Chef 1 for SSM Good Samaritan Hospital in Mount Vernon, IL and SSM St. Mary's Hospital in Centralia, IL. The Executive Chef will be a dynamic team player with a strong background in catering, menu development, and developing teams in a culinary environment. Perks include: Comprehensive health, dental benefits and 401K that start day 1 of hire No late night shifts Flexible time off options 3 weeks paid vacation your first year Tuition reimbursement and growth opportunities Free meals Free parking The successful candidate will: implement and standardize all culinary systems and procedures for hospital be responsible for Food and Physical Safety and annual training for all hourly associates manage, direct, and mentor frontline staff procurement and purchasing create menus based on client needs implement innovative and fresh ideas in retail, catering and patient services Is this opportunity right for you? We are looking for candidates who have: a strong culinary background in a high-volume environment strong management skills and experience menu planning experience and a strong understanding of current culinary trends the ability to successfully lead, develop and train a team ability to handle change and maintain professionalism in changing environments creative and effective problem-solving and project management skills proficient computer skills, highly organized, and detail-focused a proven ability to set up processes, create efficiencies, and solve problems with little to no direction Learn more about SSM Health St Mary's - Centralia HERE Learn more about SSM Health Good Samaritan - Mount Vernon HERE Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Mar 25, 2024
Full time
Unit Description: Grow your career and develop a team that shares your desire to make a difference! Sodexo is seeking an Executive Chef 1 for SSM Good Samaritan Hospital in Mount Vernon, IL and SSM St. Mary's Hospital in Centralia, IL. The Executive Chef will be a dynamic team player with a strong background in catering, menu development, and developing teams in a culinary environment. Perks include: Comprehensive health, dental benefits and 401K that start day 1 of hire No late night shifts Flexible time off options 3 weeks paid vacation your first year Tuition reimbursement and growth opportunities Free meals Free parking The successful candidate will: implement and standardize all culinary systems and procedures for hospital be responsible for Food and Physical Safety and annual training for all hourly associates manage, direct, and mentor frontline staff procurement and purchasing create menus based on client needs implement innovative and fresh ideas in retail, catering and patient services Is this opportunity right for you? We are looking for candidates who have: a strong culinary background in a high-volume environment strong management skills and experience menu planning experience and a strong understanding of current culinary trends the ability to successfully lead, develop and train a team ability to handle change and maintain professionalism in changing environments creative and effective problem-solving and project management skills proficient computer skills, highly organized, and detail-focused a proven ability to set up processes, create efficiencies, and solve problems with little to no direction Learn more about SSM Health St Mary's - Centralia HERE Learn more about SSM Health Good Samaritan - Mount Vernon HERE Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Description: ESSENTIAL FUNCTIONS: Assuming the duties of the appropriate Kitchen Department heads in their absence. Communicating daily with the Chef on Duty for job assignments. Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets. Maintaining a high level of sanitation and safety in the Kitchen area. Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning. Dating all fabricated food items before storage. Utilizing all trimmings, excess and unused portions of fabricated food items. Assisting the Chef on Duty with banquets and/or conference dining dish out for food service. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources. Maintain the highest level of employee/guest relations. Maintain a good working relationship with all Departments. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Management. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE 6 months experience in heavy volume food production. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. BASIC FUNCTION: The Cook I assists the Sous Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook I should maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. Requirements: PI99b91d05a1-
Mar 23, 2024
Full time
Description: ESSENTIAL FUNCTIONS: Assuming the duties of the appropriate Kitchen Department heads in their absence. Communicating daily with the Chef on Duty for job assignments. Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets. Maintaining a high level of sanitation and safety in the Kitchen area. Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning. Dating all fabricated food items before storage. Utilizing all trimmings, excess and unused portions of fabricated food items. Assisting the Chef on Duty with banquets and/or conference dining dish out for food service. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources. Maintain the highest level of employee/guest relations. Maintain a good working relationship with all Departments. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Management. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE 6 months experience in heavy volume food production. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. BASIC FUNCTION: The Cook I assists the Sous Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook I should maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. Requirements: PI99b91d05a1-
Job Description Summary The Sous Chef helps provide operational, training, and managerial oversight for the culinary operations of Citizen Rail restaurant operated by Limelight Hotel in Denver. The Sous Chef also help prepare and cook food. The budgeted salary range for this position is $52,500-$68,500. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until March 31, 2024. Essential Job Functions • Act as restaurant chef in the absence of Executive Chef and Executive Sous Chef • Develop, train, supervise, and coordinate with line staff to achieve assigned tasks • Be a role model to others • Maintain and promote proper food safety and handling protocol whilst operating a safe & clean work environment • Communicate with Executive Chef and Executive Sous Chef regarding the daily inventory and ordering process • Set up their own station and mise en place to Executive Chef and Executive Sous Chef specifications and recipes • Cook and prepare food to order • Properly store all mise en place and submit production needs for following day by shift end • Work as an active participant on the service line as required • Assure safe and clean work conditions for all personnel • Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas • Other duties as assigned
Mar 23, 2024
Full time
Job Description Summary The Sous Chef helps provide operational, training, and managerial oversight for the culinary operations of Citizen Rail restaurant operated by Limelight Hotel in Denver. The Sous Chef also help prepare and cook food. The budgeted salary range for this position is $52,500-$68,500. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until March 31, 2024. Essential Job Functions • Act as restaurant chef in the absence of Executive Chef and Executive Sous Chef • Develop, train, supervise, and coordinate with line staff to achieve assigned tasks • Be a role model to others • Maintain and promote proper food safety and handling protocol whilst operating a safe & clean work environment • Communicate with Executive Chef and Executive Sous Chef regarding the daily inventory and ordering process • Set up their own station and mise en place to Executive Chef and Executive Sous Chef specifications and recipes • Cook and prepare food to order • Properly store all mise en place and submit production needs for following day by shift end • Work as an active participant on the service line as required • Assure safe and clean work conditions for all personnel • Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas • Other duties as assigned
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Mar 20, 2024
Full time
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Mar 19, 2024
Full time
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
San Francisco/Peninsula Job Type Full-Time Close Date 3/31/2024 at 11:59pm Salary $76,625.00-$93,138.00 Annually Additional Questionnaires None About Menlo Park Menlo Park is a city of beautiful, tree-lined neighborhoods and active commercial districts. Located conveniently between the major metropolitan areas of San Francisco and San Jose, Menlo Park is home to just under 34,000 residents in its 19 square miles. The stunning natural surroundings of the city afford views of the San Francisco Bay to the east and the Pacific Coastal Range to the west. Menlo Park's climate is moderate to warm, with an average of 265 sunny days a year. Menlo Park's residents reflect a range of backgrounds and interests who tend to be well educated and actively engaged in community life. Excellent public and private schools serve its many young families, while residents of all ages enjoy the City's numerous parks and recreational facilities. The City's close proximity to Stanford University and Menlo College provide a multitude of academic, cultural and athletic event opportunities. The arts and leisure activities of the major urban areas of San Francisco and San Jose are close by. These and many other amenities contribute to Menlo Park's outstanding quality of life. Located in the heart of Menlo Park is a downtown featuring unique and upscale shops and restaurants. Set in a pleasant, pedestrian-oriented atmosphere, Menlo Park's downtown area attracts locals and visitors alike. Known worldwide as the "Capital of Venture Capital," Menlo Park is well situated to benefit from and help shape new technologies and markets originating from the Silicon Valley. The City hosts such major employers as SRI International, Meta, Pacific Biosciences, E TRADE Financial Corporation, and CS Bio Co. Menlo Park is a General Law city operating under the Council-Manager form of government. The City Council appoints the City Manager and City Attorney, as well as members of a variety of advisory commissions and committees. The municipal government is organized into six operating departments, including Administrative Services, City Manager's Office, Community Development, Library and Community Services, Police, and Public Works. The City is comprised of approximately 300 employees. In addition to its many attributes, Menlo Park has one of the most beautiful civic center campuses in the Bay Area. Heritage trees, a running fountain, and a duck pond surround City Hall. The campus also includes a nine-acre park, recreation facilities, and the Menlo Park Library. These civic amenities make the campus a noted destination for residents, local employees, and visitors. Conveniently located, the campus is a short walk to our downtown area with food and shopping destinations, as well as the Menlo Park Caltrain Station. View all openings Share Please review the special instructions before applying for this job opportunity. Apply for Job Interested Location Belle Haven Community Campus, 100 Terminal Ave., Menlo Park, 94025 Description Menlo Park Senior Center supports local, older adults (ages 55+) to live active, healthy lives in the Menlo Park community. The City of Menlo Park provides first-rate facilities, robust funding support, and directly employs talented and dedicated staff to provide excellent service to our older adult residents. The Nutrition Services Coordinator position is a benefitted career position in the City of Menlo Park, and is responsible for the coordination of all aspects of the City's nutrition program, including weekday operations of the senior center lunch program, in accordance with applicable local, state, and federal standards for services to older adults and children. The position's responsibilities include menu planning, ordering and food supplies and inventory, preparing quantity meals, evaluating nutritional content of meals, supervising and assisting kitchen employees, and maintaining clean and orderly kitchens. The Nutrition Services Coordinator position reports directly to the Library and Community Services Supervisor who is in charge of overall building operations. The Nutrition Services Coordinator works alongside the Recreation Coordinator, a peer who is responsible for other programs for older adults including transportation, lifelong education, and enrichment programs. This is an extraordinary opportunity for a skilled and experienced food service/nutrition professional to lead a great team in serving our active older adult community in a world-class facility from day one of the grand opening. The Department The City of Menlo Park is currently building a brand-new state-of-the-art facility with a new senior center and commercial kitchen, youth center, community center, gymnasium, aquatics center, and branch library. The new facility is scheduled to open in 2024. The Library and Community Services department is responsible for providing excellent customer service through recreational, educational, and cultural programs for all ages. Our facilities include 221 acres of parkland distributed among 13 parks, two libraries, two community centers, two public swimming pools, three childcare centers, two gymnasiums, one gymnastics center, and a high-quality beloved senior center. Included in the parks and recreation areas are tennis and pickleball courts, dog parks, softball diamonds, picnic areas, playgrounds, soccer fields, a skate park, shared use of a performing arts center and open space. Job PDF: Nutrition Services Coordinator.pdf Ideal Candidate The ideal Nutrition Services Coordinator candidate will: Demonstrate successful experience leading and delivering results in high-quality, nutrition-focused food service environments Deliver excellent customer service at all times Plan menus with consideration for the nutritional needs of older adults, wholesomeness, quantity of food to be prepared, food sources, and budgetary framework Manage inventory and requisitions for food and supplies Maintain safe temperature, rotation, and storage of food Prepare, cook, and serve a wide variety of high-quality meals for quantity food service Direct and assist in cleaning the kitchen and kitchen equipment after each meal Oversee that the kitchen and equipment are kept clean, sanitary and in proper working condition at all times Schedule regular maintenance of kitchen equipment as needed Demonstrate the proven ability to effectively lead all aspects of a weekday older adult lunch program including food service management, food preparation, menu planning, kitchen sanitation, inventory management, operational efficiency and cost control, collection of nutritional data, regulatory compliance, and the day-to-day operations Plan, organize, assign, supervise, and review the work of assigned staff responsible for food service Ensure a safe and healthy work environment; train staff in safety measures and proper use of kitchen equipment; observe program activities and staff compliance with safety requirements Assist with administration and grants management pertaining to nutrition services Provide occasional nutrition advice and support to City of Menlo Park childcare nutrition programs and special events Receive and respond to public inquiries about programs and services; promote public awareness of older adult food services in Menlo Park Maintain complete and accurate records of activities in areas of responsibility Perform other duties as assigned Minimum Qualifications Any combination of training and experience that would provide the required knowledge, skills and abilities is qualifying. A typical way to obtain the required qualifications would be: Equivalent to associate degree from an accredited two-year college or university with major coursework in hospitality management, culinary arts, institutional food preparation management, or a closely related field; or, equivalent to Certificate in Culinary Arts from an accredited culinary school. One year experience in institutional food preparation management or related experience. Additional experience and training in institutional food preparation, community center use, nutrition, menu planning, and food preparation is desirable. Licenses and Certifications Possession of a valid California driver's license and a satisfactory driving record. Possession of or ability to obtain and maintain by the end of probationary period: First Aid and CPR certification, and California State certification in food safety (equivalent to the ServSafe Certificate). Benefits The City offers an excellent benefit package consisting of: Health Insurance: City contribution up to $2,655 per month towards a Cafeteria Plan which can be used to purchase medical insurance and participate in a flexible spending account for health care and/or child care reimbursement Dental: City-paid coverage for employee and dependents Vision: City-paid coverage for employee and dependents Vacation: 88 - 176 hours of vacation leave accrual each year, depending on length of service Sick Leave: 96 hours of sick leave accrued each year Holidays: 11 official holidays and 34 hours of floating holiday time per year, prorated based on date of hire Retirement: CalPERS: For classic members 2.0% @ 60 formula. For all others, 2.0% @ 62 formula Deferred Compensation: Voluntary participation in City Plans. Life Insurance: City-paid policy equal to 1.5 times regular annual wage Long Term Disability: City-paid coverage Educational leave and tuition reimbursement A City-paid Caltrain GoPass. The Menlo Park campus is centrally located within walking distance from Caltrain and downtown Menlo Park. A City-paid BayPass. This pilot program offers employees unlimited travel in 2024 for both work and personal trips on 25 Bay Area transit agencies that use the Clipper card. A transportation allowance program provides employees with $1.50 per day when they walk . click apply for full job details
Mar 13, 2024
Full time
San Francisco/Peninsula Job Type Full-Time Close Date 3/31/2024 at 11:59pm Salary $76,625.00-$93,138.00 Annually Additional Questionnaires None About Menlo Park Menlo Park is a city of beautiful, tree-lined neighborhoods and active commercial districts. Located conveniently between the major metropolitan areas of San Francisco and San Jose, Menlo Park is home to just under 34,000 residents in its 19 square miles. The stunning natural surroundings of the city afford views of the San Francisco Bay to the east and the Pacific Coastal Range to the west. Menlo Park's climate is moderate to warm, with an average of 265 sunny days a year. Menlo Park's residents reflect a range of backgrounds and interests who tend to be well educated and actively engaged in community life. Excellent public and private schools serve its many young families, while residents of all ages enjoy the City's numerous parks and recreational facilities. The City's close proximity to Stanford University and Menlo College provide a multitude of academic, cultural and athletic event opportunities. The arts and leisure activities of the major urban areas of San Francisco and San Jose are close by. These and many other amenities contribute to Menlo Park's outstanding quality of life. Located in the heart of Menlo Park is a downtown featuring unique and upscale shops and restaurants. Set in a pleasant, pedestrian-oriented atmosphere, Menlo Park's downtown area attracts locals and visitors alike. Known worldwide as the "Capital of Venture Capital," Menlo Park is well situated to benefit from and help shape new technologies and markets originating from the Silicon Valley. The City hosts such major employers as SRI International, Meta, Pacific Biosciences, E TRADE Financial Corporation, and CS Bio Co. Menlo Park is a General Law city operating under the Council-Manager form of government. The City Council appoints the City Manager and City Attorney, as well as members of a variety of advisory commissions and committees. The municipal government is organized into six operating departments, including Administrative Services, City Manager's Office, Community Development, Library and Community Services, Police, and Public Works. The City is comprised of approximately 300 employees. In addition to its many attributes, Menlo Park has one of the most beautiful civic center campuses in the Bay Area. Heritage trees, a running fountain, and a duck pond surround City Hall. The campus also includes a nine-acre park, recreation facilities, and the Menlo Park Library. These civic amenities make the campus a noted destination for residents, local employees, and visitors. Conveniently located, the campus is a short walk to our downtown area with food and shopping destinations, as well as the Menlo Park Caltrain Station. View all openings Share Please review the special instructions before applying for this job opportunity. Apply for Job Interested Location Belle Haven Community Campus, 100 Terminal Ave., Menlo Park, 94025 Description Menlo Park Senior Center supports local, older adults (ages 55+) to live active, healthy lives in the Menlo Park community. The City of Menlo Park provides first-rate facilities, robust funding support, and directly employs talented and dedicated staff to provide excellent service to our older adult residents. The Nutrition Services Coordinator position is a benefitted career position in the City of Menlo Park, and is responsible for the coordination of all aspects of the City's nutrition program, including weekday operations of the senior center lunch program, in accordance with applicable local, state, and federal standards for services to older adults and children. The position's responsibilities include menu planning, ordering and food supplies and inventory, preparing quantity meals, evaluating nutritional content of meals, supervising and assisting kitchen employees, and maintaining clean and orderly kitchens. The Nutrition Services Coordinator position reports directly to the Library and Community Services Supervisor who is in charge of overall building operations. The Nutrition Services Coordinator works alongside the Recreation Coordinator, a peer who is responsible for other programs for older adults including transportation, lifelong education, and enrichment programs. This is an extraordinary opportunity for a skilled and experienced food service/nutrition professional to lead a great team in serving our active older adult community in a world-class facility from day one of the grand opening. The Department The City of Menlo Park is currently building a brand-new state-of-the-art facility with a new senior center and commercial kitchen, youth center, community center, gymnasium, aquatics center, and branch library. The new facility is scheduled to open in 2024. The Library and Community Services department is responsible for providing excellent customer service through recreational, educational, and cultural programs for all ages. Our facilities include 221 acres of parkland distributed among 13 parks, two libraries, two community centers, two public swimming pools, three childcare centers, two gymnasiums, one gymnastics center, and a high-quality beloved senior center. Included in the parks and recreation areas are tennis and pickleball courts, dog parks, softball diamonds, picnic areas, playgrounds, soccer fields, a skate park, shared use of a performing arts center and open space. Job PDF: Nutrition Services Coordinator.pdf Ideal Candidate The ideal Nutrition Services Coordinator candidate will: Demonstrate successful experience leading and delivering results in high-quality, nutrition-focused food service environments Deliver excellent customer service at all times Plan menus with consideration for the nutritional needs of older adults, wholesomeness, quantity of food to be prepared, food sources, and budgetary framework Manage inventory and requisitions for food and supplies Maintain safe temperature, rotation, and storage of food Prepare, cook, and serve a wide variety of high-quality meals for quantity food service Direct and assist in cleaning the kitchen and kitchen equipment after each meal Oversee that the kitchen and equipment are kept clean, sanitary and in proper working condition at all times Schedule regular maintenance of kitchen equipment as needed Demonstrate the proven ability to effectively lead all aspects of a weekday older adult lunch program including food service management, food preparation, menu planning, kitchen sanitation, inventory management, operational efficiency and cost control, collection of nutritional data, regulatory compliance, and the day-to-day operations Plan, organize, assign, supervise, and review the work of assigned staff responsible for food service Ensure a safe and healthy work environment; train staff in safety measures and proper use of kitchen equipment; observe program activities and staff compliance with safety requirements Assist with administration and grants management pertaining to nutrition services Provide occasional nutrition advice and support to City of Menlo Park childcare nutrition programs and special events Receive and respond to public inquiries about programs and services; promote public awareness of older adult food services in Menlo Park Maintain complete and accurate records of activities in areas of responsibility Perform other duties as assigned Minimum Qualifications Any combination of training and experience that would provide the required knowledge, skills and abilities is qualifying. A typical way to obtain the required qualifications would be: Equivalent to associate degree from an accredited two-year college or university with major coursework in hospitality management, culinary arts, institutional food preparation management, or a closely related field; or, equivalent to Certificate in Culinary Arts from an accredited culinary school. One year experience in institutional food preparation management or related experience. Additional experience and training in institutional food preparation, community center use, nutrition, menu planning, and food preparation is desirable. Licenses and Certifications Possession of a valid California driver's license and a satisfactory driving record. Possession of or ability to obtain and maintain by the end of probationary period: First Aid and CPR certification, and California State certification in food safety (equivalent to the ServSafe Certificate). Benefits The City offers an excellent benefit package consisting of: Health Insurance: City contribution up to $2,655 per month towards a Cafeteria Plan which can be used to purchase medical insurance and participate in a flexible spending account for health care and/or child care reimbursement Dental: City-paid coverage for employee and dependents Vision: City-paid coverage for employee and dependents Vacation: 88 - 176 hours of vacation leave accrual each year, depending on length of service Sick Leave: 96 hours of sick leave accrued each year Holidays: 11 official holidays and 34 hours of floating holiday time per year, prorated based on date of hire Retirement: CalPERS: For classic members 2.0% @ 60 formula. For all others, 2.0% @ 62 formula Deferred Compensation: Voluntary participation in City Plans. Life Insurance: City-paid policy equal to 1.5 times regular annual wage Long Term Disability: City-paid coverage Educational leave and tuition reimbursement A City-paid Caltrain GoPass. The Menlo Park campus is centrally located within walking distance from Caltrain and downtown Menlo Park. A City-paid BayPass. This pilot program offers employees unlimited travel in 2024 for both work and personal trips on 25 Bay Area transit agencies that use the Clipper card. A transportation allowance program provides employees with $1.50 per day when they walk . click apply for full job details