Job Description Job Description Are you on the hunt for a distinctive opportunity in the culinary world? We're offering a range of positions including full-time, part-time per diem roles for cooks and food service professionals in New London County and its neighboring areas. Why Join Us? Top Tier Clientele: Get ready to work with esteemed clientele, elevating your culinary experience. Team Member Perks: Enjoy competitive hourly wages, flexible scheduling options, and access to the top local work venues and facilities in the region. Convenient Pay: We offer weekly pay on Fridays through direct deposit for your convenience. Comprehensive Benefits: Benefit from health, vision, dental, and voluntary benefits, ensuring your well-being is taken care of. Room for Growth: We believe in nurturing talent. Explore various growth opportunities within our organization. Immediate Openings: Hiring Now: We're looking to fill positions immediately, providing you with a prompt start to your new career journey. Digital Onboarding: Our quick and hassle-free digital onboarding process allows you to get started right from your device, saving you time and effort. Team Environment: Join a supportive team environment where collaboration and camaraderie thrive. Supportive Scheduling APP: to centralize communications & schedule! Requirements: To join our team, here's what you need: Reliable Transportation: Must have reliable transportation to commute to work. Kitchen Skills: Comfortable working in a fast-paced kitchen environment, with experience in fry, grill, or line cooking required. ServSafe Certification: Preferred, showcasing your commitment to food safety standards. Age Requirement: Must be at least 18 years old. Identification: Two forms of ID are required for W-2 employer purposes. Pre-Employment Screening: Consent to pre-employment screening is necessary. Communication: Regular access to phone/email service for effective communication and scheduling. Don't miss out on this exciting opportunity! Apply now, and we'll reach out to you promptly. PM21 Powered by JazzHR Compensation details: 16-22 Hourly Wage PIcff54cd3ceef-7712
May 04, 2024
Full time
Job Description Job Description Are you on the hunt for a distinctive opportunity in the culinary world? We're offering a range of positions including full-time, part-time per diem roles for cooks and food service professionals in New London County and its neighboring areas. Why Join Us? Top Tier Clientele: Get ready to work with esteemed clientele, elevating your culinary experience. Team Member Perks: Enjoy competitive hourly wages, flexible scheduling options, and access to the top local work venues and facilities in the region. Convenient Pay: We offer weekly pay on Fridays through direct deposit for your convenience. Comprehensive Benefits: Benefit from health, vision, dental, and voluntary benefits, ensuring your well-being is taken care of. Room for Growth: We believe in nurturing talent. Explore various growth opportunities within our organization. Immediate Openings: Hiring Now: We're looking to fill positions immediately, providing you with a prompt start to your new career journey. Digital Onboarding: Our quick and hassle-free digital onboarding process allows you to get started right from your device, saving you time and effort. Team Environment: Join a supportive team environment where collaboration and camaraderie thrive. Supportive Scheduling APP: to centralize communications & schedule! Requirements: To join our team, here's what you need: Reliable Transportation: Must have reliable transportation to commute to work. Kitchen Skills: Comfortable working in a fast-paced kitchen environment, with experience in fry, grill, or line cooking required. ServSafe Certification: Preferred, showcasing your commitment to food safety standards. Age Requirement: Must be at least 18 years old. Identification: Two forms of ID are required for W-2 employer purposes. Pre-Employment Screening: Consent to pre-employment screening is necessary. Communication: Regular access to phone/email service for effective communication and scheduling. Don't miss out on this exciting opportunity! Apply now, and we'll reach out to you promptly. PM21 Powered by JazzHR Compensation details: 16-22 Hourly Wage PIcff54cd3ceef-7712
Are you on the hunt for a distinctive opportunity in the culinary world? We're offering a range of positions including full-time, part-time per diem roles for cooks and food service professionals in New London County and its neighboring areas. Why Join Us? Top Tier Clientele : Get ready to work with esteemed clientele, elevating your culinary experience. Team Member Perks : Enjoy competitive hourly wages, flexible scheduling options, and access to the top local work venues and facilities in the region. Convenient Pay : We offer weekly pay on Fridays through direct deposit for your convenience. Comprehensive Benefits : Benefit from health, vision, dental, and voluntary benefits, ensuring your well-being is taken care of. Room for Growth : We believe in nurturing talent. Explore various growth opportunities within our organization. Immediate Openings: Hiring Now : We're looking to fill positions immediately, providing you with a prompt start to your new career journey. Digital Onboarding : Our quick and hassle-free digital onboarding process allows you to get started right from your device, saving you time and effort. Team Environment : Join a supportive team environment where collaboration and camaraderie thrive. Supportive Scheduling APP: to centralize communications & schedule! Requirements: To join our team, here's what you need: Reliable Transportation : Must have reliable transportation to commute to work. Kitchen Skills : Comfortable working in a fast-paced kitchen environment, with experience in fry, grill, or line cooking required. ServSafe Certification : Preferred, showcasing your commitment to food safety standards. Age Requirement : Must be at least 18 years old. Identification : Two forms of ID are required for W-2 employer purposes. Pre-Employment Screening : Consent to pre-employment screening is necessary. Communication : Regular access to phone/email service for effective communication and scheduling. Don't miss out on this exciting opportunity! Apply now, and we'll reach out to you promptly. PM21 Powered by JazzHR Compensation details: 16-22 Hourly Wage PIcac2e39d88b0-7712
May 04, 2024
Full time
Are you on the hunt for a distinctive opportunity in the culinary world? We're offering a range of positions including full-time, part-time per diem roles for cooks and food service professionals in New London County and its neighboring areas. Why Join Us? Top Tier Clientele : Get ready to work with esteemed clientele, elevating your culinary experience. Team Member Perks : Enjoy competitive hourly wages, flexible scheduling options, and access to the top local work venues and facilities in the region. Convenient Pay : We offer weekly pay on Fridays through direct deposit for your convenience. Comprehensive Benefits : Benefit from health, vision, dental, and voluntary benefits, ensuring your well-being is taken care of. Room for Growth : We believe in nurturing talent. Explore various growth opportunities within our organization. Immediate Openings: Hiring Now : We're looking to fill positions immediately, providing you with a prompt start to your new career journey. Digital Onboarding : Our quick and hassle-free digital onboarding process allows you to get started right from your device, saving you time and effort. Team Environment : Join a supportive team environment where collaboration and camaraderie thrive. Supportive Scheduling APP: to centralize communications & schedule! Requirements: To join our team, here's what you need: Reliable Transportation : Must have reliable transportation to commute to work. Kitchen Skills : Comfortable working in a fast-paced kitchen environment, with experience in fry, grill, or line cooking required. ServSafe Certification : Preferred, showcasing your commitment to food safety standards. Age Requirement : Must be at least 18 years old. Identification : Two forms of ID are required for W-2 employer purposes. Pre-Employment Screening : Consent to pre-employment screening is necessary. Communication : Regular access to phone/email service for effective communication and scheduling. Don't miss out on this exciting opportunity! Apply now, and we'll reach out to you promptly. PM21 Powered by JazzHR Compensation details: 16-22 Hourly Wage PIcac2e39d88b0-7712
Job Description Job Description Opportunity: Seasonal, Full-Time Banquets Cook at The Woodmark Hotel - $23.15 / Hour For You: Be part of a luxury revolution in the hospitality space. When you become a Team Member at the Woodmark Hotel & Still Spa, you re empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Benefits and Perks: Easy access to work - centrally located in Kirkland, Washington Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Team member appreciation events and recognition celebrations. Carillon Point property discounts and perks. LifeMart discount program through ADP. Medical, Dental, and Vision Insurance. Group Life Insurance (PAID BY THE COMPANY) 401(k) Plan PTO Team member Assistance Program What We Are Looking For: SUMMARY: The Banquet Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets, Amenities, Room Service, and all Catered events during the Summer Season. The Banquet Cook will assist to maintain the AAA Four Diamond Standards. The Banquet Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Woodmark Hotel & Still Spa Culture as well as promoting our hotel values of Honesty, Enthusiasm, Integrity, Accountability and Passion for Service. ESSENTIAL JOB FUNCTIONS: • Meet with Banquet Chef/ Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening shift duties such as: Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys. • Ensure all requisitions are processed properly and placed in designated areas • Set up work station with required mis en place, tools, equipment and supplies. • Inspect the cleanliness and working condition of all tools, equipment and supplies. • Check production schedule and pars. Establish priority items for the day. • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. • Transport supplies from the Storeroom and stock in designated areas. • Start prep work on items needed for the particular menu of the day. • Prepare both hot and cold items and demonstrate a variety of cooking techniques • Apply advanced knife skills required for service • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. • Continue prep work after the meal period for the next meal service. • Prepare all menu items following recipes and yield guide. • Inform the Chef on Duty of any shortages before the item runs out. • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. • Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests. • Inform Chef of any excess items that can be used in daily specials or elsewhere. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Disinfect and sanitize cutting boards and worktables. • Transport empty, dirty pots and pans to the pot wash station. • Direct and assist Stewards in order to make clean-up a more efficient process. • Breakdown work station and complete closing duties. • Return all food items to the proper storage areas. • Rotate all returned product. Wrap, cover, label and date all items being put away. • Straighten up and organize all storage areas. • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves • Return all unused and clean utensils/equipment to the specified locations. • Ice down hot items from the steam table, so they cool quickly. • Turn off all equipment not needed for the next shift. • Restock items that were depleted during the shift. • Review status of work and follow-up actions required with the Head Cook before leaving. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Resolve guest complaints, ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Attends appropriate department, hotel and division meetings • Maintains an up to date working knowledge of all hotel amenities as well as any special events • Reports to work on time and according to posted schedule, maintains accurate time records • Maintains a professional appearance. Follows all Woodmark Hotel dress code standards • Remains alert, courteous and helpful to the guests and colleagues at all time • Performs other related duties as assigned EXPERIENCE & EDUCATION: • High school education or equivalent preferred • Culinary degree (AAS or BAS) or equivalent experience preferred • Knife Skills required • Minimum of two (2) years line cook experience in a high-volume, quality culinary operation - preferred JOB REQUIREMENTS: • Must be a United States citizen or possess a valid work permit • Must be able to work in a fast-paced environment • Must have excellent leadership skills • Must be a positive role model for the Culinary team • Must have excellent listening skills • Must possesses excellent communication skills • Must be able to speak, write and understand English • Must be able to accurately follow verbal and written instructions • Must be able to work with and around a diverse group of food, seasonings, etc. • Must have valid WA Food Worker card • Must have complete understanding of the fundamentals of the culinary operation • Must be familiar with all kitchen equipment • Must be professional in appearance and demeanor • Must always ensure a teamwork environment • Ability to work a flexible schedule that may include evenings, weekends and holidays • Must have the ability to deal effectively and interact well with the guests and associates • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner WORKING CONDITIONS: • Must be able to stand on feet and walk throughout the day for long periods of time. • Must be able to work in either hot or cold conditions. • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. • Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; • Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 23.15-23.15 Hourly Wage PI5-
May 03, 2024
Full time
Job Description Job Description Opportunity: Seasonal, Full-Time Banquets Cook at The Woodmark Hotel - $23.15 / Hour For You: Be part of a luxury revolution in the hospitality space. When you become a Team Member at the Woodmark Hotel & Still Spa, you re empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Benefits and Perks: Easy access to work - centrally located in Kirkland, Washington Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Team member appreciation events and recognition celebrations. Carillon Point property discounts and perks. LifeMart discount program through ADP. Medical, Dental, and Vision Insurance. Group Life Insurance (PAID BY THE COMPANY) 401(k) Plan PTO Team member Assistance Program What We Are Looking For: SUMMARY: The Banquet Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets, Amenities, Room Service, and all Catered events during the Summer Season. The Banquet Cook will assist to maintain the AAA Four Diamond Standards. The Banquet Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Woodmark Hotel & Still Spa Culture as well as promoting our hotel values of Honesty, Enthusiasm, Integrity, Accountability and Passion for Service. ESSENTIAL JOB FUNCTIONS: • Meet with Banquet Chef/ Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening shift duties such as: Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys. • Ensure all requisitions are processed properly and placed in designated areas • Set up work station with required mis en place, tools, equipment and supplies. • Inspect the cleanliness and working condition of all tools, equipment and supplies. • Check production schedule and pars. Establish priority items for the day. • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. • Transport supplies from the Storeroom and stock in designated areas. • Start prep work on items needed for the particular menu of the day. • Prepare both hot and cold items and demonstrate a variety of cooking techniques • Apply advanced knife skills required for service • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. • Continue prep work after the meal period for the next meal service. • Prepare all menu items following recipes and yield guide. • Inform the Chef on Duty of any shortages before the item runs out. • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. • Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests. • Inform Chef of any excess items that can be used in daily specials or elsewhere. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Disinfect and sanitize cutting boards and worktables. • Transport empty, dirty pots and pans to the pot wash station. • Direct and assist Stewards in order to make clean-up a more efficient process. • Breakdown work station and complete closing duties. • Return all food items to the proper storage areas. • Rotate all returned product. Wrap, cover, label and date all items being put away. • Straighten up and organize all storage areas. • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves • Return all unused and clean utensils/equipment to the specified locations. • Ice down hot items from the steam table, so they cool quickly. • Turn off all equipment not needed for the next shift. • Restock items that were depleted during the shift. • Review status of work and follow-up actions required with the Head Cook before leaving. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Resolve guest complaints, ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Attends appropriate department, hotel and division meetings • Maintains an up to date working knowledge of all hotel amenities as well as any special events • Reports to work on time and according to posted schedule, maintains accurate time records • Maintains a professional appearance. Follows all Woodmark Hotel dress code standards • Remains alert, courteous and helpful to the guests and colleagues at all time • Performs other related duties as assigned EXPERIENCE & EDUCATION: • High school education or equivalent preferred • Culinary degree (AAS or BAS) or equivalent experience preferred • Knife Skills required • Minimum of two (2) years line cook experience in a high-volume, quality culinary operation - preferred JOB REQUIREMENTS: • Must be a United States citizen or possess a valid work permit • Must be able to work in a fast-paced environment • Must have excellent leadership skills • Must be a positive role model for the Culinary team • Must have excellent listening skills • Must possesses excellent communication skills • Must be able to speak, write and understand English • Must be able to accurately follow verbal and written instructions • Must be able to work with and around a diverse group of food, seasonings, etc. • Must have valid WA Food Worker card • Must have complete understanding of the fundamentals of the culinary operation • Must be familiar with all kitchen equipment • Must be professional in appearance and demeanor • Must always ensure a teamwork environment • Ability to work a flexible schedule that may include evenings, weekends and holidays • Must have the ability to deal effectively and interact well with the guests and associates • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner WORKING CONDITIONS: • Must be able to stand on feet and walk throughout the day for long periods of time. • Must be able to work in either hot or cold conditions. • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. • Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; • Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 23.15-23.15 Hourly Wage PI5-
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Part-Time or Full-Time Hourly Position with benefits. Located in Albuquerque, NM. Working out of our Clyde Hotel in Downtown Albuquerque. Position Purpose: The Line cook will prepare signature dishes under the direction of an Executive Chef and/or Sous Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. The line cook is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Essential Duties and Functions/Responsibilities/Tasks: Maintain high level of positive and professional approach with coworkers and guests. Comply with nutrition and sanitation regulations and safety standards at all times. Set up /breakdown and stock stations with all necessary supplies. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces). Cook menu items in collaboration with other kitchen team members. Ensure that food comes out simultaneously, in high quality and in a timely fashion. HC6 Requirements: Current New Mexico Food Handler Certification required. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred. High school diploma or equivalent experience/training. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. PI9f0d4ba1-
May 02, 2024
Full time
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Part-Time or Full-Time Hourly Position with benefits. Located in Albuquerque, NM. Working out of our Clyde Hotel in Downtown Albuquerque. Position Purpose: The Line cook will prepare signature dishes under the direction of an Executive Chef and/or Sous Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. The line cook is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Essential Duties and Functions/Responsibilities/Tasks: Maintain high level of positive and professional approach with coworkers and guests. Comply with nutrition and sanitation regulations and safety standards at all times. Set up /breakdown and stock stations with all necessary supplies. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces). Cook menu items in collaboration with other kitchen team members. Ensure that food comes out simultaneously, in high quality and in a timely fashion. HC6 Requirements: Current New Mexico Food Handler Certification required. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred. High school diploma or equivalent experience/training. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. PI9f0d4ba1-
Opportunity: Seasonal, Full-Time Banquets Cook at The Woodmark Hotel - $23.15 / Hour For You: Be part of a luxury revolution in the hospitality space. When you become a Team Member at the Woodmark Hotel & Still Spa, you're empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Benefits and Perks: Easy access to work - centrally located in Kirkland, Washington Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Team member appreciation events and recognition celebrations. Carillon Point property discounts and perks. LifeMart discount program through ADP. Medical, Dental, and Vision Insurance. Group Life Insurance (PAID BY THE COMPANY) 401(k) Plan PTO Team member Assistance Program What We Are Looking For: SUMMARY: The Banquet Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets, Amenities, Room Service, and all Catered events during the Summer Season. The Banquet Cook will assist to maintain the AAA Four Diamond Standards. The Banquet Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Woodmark Hotel & Still Spa Culture as well as promoting our hotel values of Honesty, Enthusiasm, Integrity, Accountability and Passion for Service. ESSENTIAL JOB FUNCTIONS: • Meet with Banquet Chef/ Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening shift duties such as: Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys. • Ensure all requisitions are processed properly and placed in designated areas • Set up work station with required mis en place, tools, equipment and supplies. • Inspect the cleanliness and working condition of all tools, equipment and supplies. • Check production schedule and pars. Establish priority items for the day. • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. • Transport supplies from the Storeroom and stock in designated areas. • Start prep work on items needed for the particular menu of the day. • Prepare both hot and cold items and demonstrate a variety of cooking techniques • Apply advanced knife skills required for service • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. • Continue prep work after the meal period for the next meal service. • Prepare all menu items following recipes and yield guide. • Inform the Chef on Duty of any shortages before the item runs out. • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. • Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests. • Inform Chef of any excess items that can be used in daily specials or elsewhere. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Disinfect and sanitize cutting boards and worktables. • Transport empty, dirty pots and pans to the pot wash station. • Direct and assist Stewards in order to make clean-up a more efficient process. • Breakdown work station and complete closing duties. • Return all food items to the proper storage areas. • Rotate all returned product. Wrap, cover, label and date all items being put away. • Straighten up and organize all storage areas. • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves • Return all unused and clean utensils/equipment to the specified locations. • Ice down hot items from the steam table, so they cool quickly. • Turn off all equipment not needed for the next shift. • Restock items that were depleted during the shift. • Review status of work and follow-up actions required with the Head Cook before leaving. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Resolve guest complaints, ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Attends appropriate department, hotel and division meetings • Maintains an up to date working knowledge of all hotel amenities as well as any special events • Reports to work on time and according to posted schedule, maintains accurate time records • Maintains a professional appearance. Follows all Woodmark Hotel dress code standards • Remains alert, courteous and helpful to the guests and colleagues at all time • Performs other related duties as assigned EXPERIENCE & EDUCATION: • High school education or equivalent preferred • Culinary degree (AAS or BAS) or equivalent experience preferred • Knife Skills required • Minimum of two (2) years line cook experience in a high-volume, quality culinary operation - preferred JOB REQUIREMENTS: • Must be a United States citizen or possess a valid work permit • Must be able to work in a fast-paced environment • Must have excellent leadership skills • Must be a positive role model for the Culinary team • Must have excellent listening skills • Must possesses excellent communication skills • Must be able to speak, write and understand English • Must be able to accurately follow verbal and written instructions • Must be able to work with and around a diverse group of food, seasonings, etc. • Must have valid WA Food Worker card • Must have complete understanding of the fundamentals of the culinary operation • Must be familiar with all kitchen equipment • Must be professional in appearance and demeanor • Must always ensure a teamwork environment • Ability to work a flexible schedule that may include evenings, weekends and holidays • Must have the ability to deal effectively and interact well with the guests and associates • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner WORKING CONDITIONS : • Must be able to stand on feet and walk throughout the day for long periods of time. • Must be able to work in either hot or cold conditions. • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. • Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; • Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 23.15-23.15 Hourly Wage PI993ea-7756
May 02, 2024
Full time
Opportunity: Seasonal, Full-Time Banquets Cook at The Woodmark Hotel - $23.15 / Hour For You: Be part of a luxury revolution in the hospitality space. When you become a Team Member at the Woodmark Hotel & Still Spa, you're empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Benefits and Perks: Easy access to work - centrally located in Kirkland, Washington Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Team member appreciation events and recognition celebrations. Carillon Point property discounts and perks. LifeMart discount program through ADP. Medical, Dental, and Vision Insurance. Group Life Insurance (PAID BY THE COMPANY) 401(k) Plan PTO Team member Assistance Program What We Are Looking For: SUMMARY: The Banquet Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets, Amenities, Room Service, and all Catered events during the Summer Season. The Banquet Cook will assist to maintain the AAA Four Diamond Standards. The Banquet Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Woodmark Hotel & Still Spa Culture as well as promoting our hotel values of Honesty, Enthusiasm, Integrity, Accountability and Passion for Service. ESSENTIAL JOB FUNCTIONS: • Meet with Banquet Chef/ Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening shift duties such as: Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys. • Ensure all requisitions are processed properly and placed in designated areas • Set up work station with required mis en place, tools, equipment and supplies. • Inspect the cleanliness and working condition of all tools, equipment and supplies. • Check production schedule and pars. Establish priority items for the day. • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. • Transport supplies from the Storeroom and stock in designated areas. • Start prep work on items needed for the particular menu of the day. • Prepare both hot and cold items and demonstrate a variety of cooking techniques • Apply advanced knife skills required for service • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. • Continue prep work after the meal period for the next meal service. • Prepare all menu items following recipes and yield guide. • Inform the Chef on Duty of any shortages before the item runs out. • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. • Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests. • Inform Chef of any excess items that can be used in daily specials or elsewhere. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Disinfect and sanitize cutting boards and worktables. • Transport empty, dirty pots and pans to the pot wash station. • Direct and assist Stewards in order to make clean-up a more efficient process. • Breakdown work station and complete closing duties. • Return all food items to the proper storage areas. • Rotate all returned product. Wrap, cover, label and date all items being put away. • Straighten up and organize all storage areas. • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves • Return all unused and clean utensils/equipment to the specified locations. • Ice down hot items from the steam table, so they cool quickly. • Turn off all equipment not needed for the next shift. • Restock items that were depleted during the shift. • Review status of work and follow-up actions required with the Head Cook before leaving. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Resolve guest complaints, ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Attends appropriate department, hotel and division meetings • Maintains an up to date working knowledge of all hotel amenities as well as any special events • Reports to work on time and according to posted schedule, maintains accurate time records • Maintains a professional appearance. Follows all Woodmark Hotel dress code standards • Remains alert, courteous and helpful to the guests and colleagues at all time • Performs other related duties as assigned EXPERIENCE & EDUCATION: • High school education or equivalent preferred • Culinary degree (AAS or BAS) or equivalent experience preferred • Knife Skills required • Minimum of two (2) years line cook experience in a high-volume, quality culinary operation - preferred JOB REQUIREMENTS: • Must be a United States citizen or possess a valid work permit • Must be able to work in a fast-paced environment • Must have excellent leadership skills • Must be a positive role model for the Culinary team • Must have excellent listening skills • Must possesses excellent communication skills • Must be able to speak, write and understand English • Must be able to accurately follow verbal and written instructions • Must be able to work with and around a diverse group of food, seasonings, etc. • Must have valid WA Food Worker card • Must have complete understanding of the fundamentals of the culinary operation • Must be familiar with all kitchen equipment • Must be professional in appearance and demeanor • Must always ensure a teamwork environment • Ability to work a flexible schedule that may include evenings, weekends and holidays • Must have the ability to deal effectively and interact well with the guests and associates • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner WORKING CONDITIONS : • Must be able to stand on feet and walk throughout the day for long periods of time. • Must be able to work in either hot or cold conditions. • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. • Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; • Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 23.15-23.15 Hourly Wage PI993ea-7756
Job Description Pay: $0 per year - $0 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
May 04, 2024
Full time
Job Description Pay: $0 per year - $0 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
Job Description Job Description Discover An Exciting Culinary Opportunity in Southern CT & surrounding areas! Are you craving a dynamic and flexible culinary adventure, supporting top-tier venues and events!? Available Positions: Grill Cooks Production Cooks Line Cooks Prep Cooks Dishwashers Hours: Per Diem / Part-time/ Full-time, AM/PM / Seasonal shifts all available Previous Experience is a must- we are seeking experienced & dedicated personnel to support top clients. Opportunity Locations throughout CT Include; Prestigious Universities Corporate Entities Medical Facilities Museums/Banquet Halls Hotels and so much more! Benefits:
May 04, 2024
Full time
Job Description Job Description Discover An Exciting Culinary Opportunity in Southern CT & surrounding areas! Are you craving a dynamic and flexible culinary adventure, supporting top-tier venues and events!? Available Positions: Grill Cooks Production Cooks Line Cooks Prep Cooks Dishwashers Hours: Per Diem / Part-time/ Full-time, AM/PM / Seasonal shifts all available Previous Experience is a must- we are seeking experienced & dedicated personnel to support top clients. Opportunity Locations throughout CT Include; Prestigious Universities Corporate Entities Medical Facilities Museums/Banquet Halls Hotels and so much more! Benefits:
Discover An Exciting Culinary Opportunity in Southern CT & surrounding areas! Are you craving a dynamic and flexible culinary adventure, supporting top-tier venues and events!? Available Positions: Grill Cooks Production Cooks Line Cooks Prep Cooks Dishwashers Hours: Per Diem / Part-time/ Full-time, AM/PM / Seasonal shifts all available Previous Experience is a must- we are seeking experienced & dedicated personnel to support top clients. Opportunity Locations throughout CT Include; Prestigious Universities Corporate Entities Medical Facilities Museums/Banquet Halls Hotels and so much more! Benefits: ? Flexible schedules tailored to your needs ? Competitive wages ? Easy-to-use APP for convenient schedule tracking ? Quick and seamless digital onboarding process ? Weekly pay with direct deposit ? Growth opportunities ? Immediate hiring ? Team-oriented environment fostering camaraderie and positive culture Requirements: RELIABLE TRANSPORTATION Must be at least 18 years old Clear pre-screening ID for verification purposes (W2 Employer) 6+ months of kitchen and/or restaurant experience required Regular access to phone/email for seamless communication and scheduling Join our talent team by applying today- we'll be in touch promptly! PM21 Powered by JazzHR Compensation details: 16-23 Hourly Wage PIa176880a2d3e-7715
May 04, 2024
Full time
Discover An Exciting Culinary Opportunity in Southern CT & surrounding areas! Are you craving a dynamic and flexible culinary adventure, supporting top-tier venues and events!? Available Positions: Grill Cooks Production Cooks Line Cooks Prep Cooks Dishwashers Hours: Per Diem / Part-time/ Full-time, AM/PM / Seasonal shifts all available Previous Experience is a must- we are seeking experienced & dedicated personnel to support top clients. Opportunity Locations throughout CT Include; Prestigious Universities Corporate Entities Medical Facilities Museums/Banquet Halls Hotels and so much more! Benefits: ? Flexible schedules tailored to your needs ? Competitive wages ? Easy-to-use APP for convenient schedule tracking ? Quick and seamless digital onboarding process ? Weekly pay with direct deposit ? Growth opportunities ? Immediate hiring ? Team-oriented environment fostering camaraderie and positive culture Requirements: RELIABLE TRANSPORTATION Must be at least 18 years old Clear pre-screening ID for verification purposes (W2 Employer) 6+ months of kitchen and/or restaurant experience required Regular access to phone/email for seamless communication and scheduling Join our talent team by applying today- we'll be in touch promptly! PM21 Powered by JazzHR Compensation details: 16-23 Hourly Wage PIa176880a2d3e-7715
Maine Course Hospitality Group
Burlington, Vermont
Description: Is American Fare your specialty? Take pride in the food you prepare? We are seeking a skilled and experienced cook to join our team in the kitchen of our hotel. As a cook, you will be responsible for preparing and cooking meals for our guests while following specifications and maintaining a high level of quality. You will also be responsible for ensuring that the kitchen is clean and always organized. The ideal candidate will have a minimum of 1-year basic culinary experience that includes catered events. Benefits: Weekly Paycheck 401k plus generous company match Paid Time Off Health Dental Vision Travel Discounts Company Scholarships for you or your family Cook Responsibilities Include: • Prepare menu items, and provide service according to brand standards • Ensure that all food is cooked to the appropriate temperature and is of high quality • Set up kitchen and prep food for the Armory Grille and Bar offerings and upcoming banquet events • Maintain, clean, and sanitize all dishware, equipment, and all areas of the Restaurant and BOH space • Follow all health and safety guidelines and regulations • Work efficiently under pressure to ensure that meals are served in a timely manner • Maintain complete knowledge of Point Of Sale and manual systems • Complete opening and closing side duties, as assigned • Communicate effectively with other kitchen staff and servers • Occasionally interact with guests in a friendly and professional manner Our Core Values: Integrity Respect Family Fun Requirements: Cook Requirements Include: Ability to follow corporate and brand standards and procedures Strong time management skills and ability to work efficiently under pressure Ability to work in a team environment Good Interpersonal Skills to interact with guests, fellow employees and management Ability to organize workspace for peak efficiency Pride in the food served and attention to detail Minimum 1 year basic culinary experience preferred Dinner is served from 5pm - 9pm PM21 Compensation details: 19-23 Hourly Wage PI7b0b0d1e6-
May 04, 2024
Full time
Description: Is American Fare your specialty? Take pride in the food you prepare? We are seeking a skilled and experienced cook to join our team in the kitchen of our hotel. As a cook, you will be responsible for preparing and cooking meals for our guests while following specifications and maintaining a high level of quality. You will also be responsible for ensuring that the kitchen is clean and always organized. The ideal candidate will have a minimum of 1-year basic culinary experience that includes catered events. Benefits: Weekly Paycheck 401k plus generous company match Paid Time Off Health Dental Vision Travel Discounts Company Scholarships for you or your family Cook Responsibilities Include: • Prepare menu items, and provide service according to brand standards • Ensure that all food is cooked to the appropriate temperature and is of high quality • Set up kitchen and prep food for the Armory Grille and Bar offerings and upcoming banquet events • Maintain, clean, and sanitize all dishware, equipment, and all areas of the Restaurant and BOH space • Follow all health and safety guidelines and regulations • Work efficiently under pressure to ensure that meals are served in a timely manner • Maintain complete knowledge of Point Of Sale and manual systems • Complete opening and closing side duties, as assigned • Communicate effectively with other kitchen staff and servers • Occasionally interact with guests in a friendly and professional manner Our Core Values: Integrity Respect Family Fun Requirements: Cook Requirements Include: Ability to follow corporate and brand standards and procedures Strong time management skills and ability to work efficiently under pressure Ability to work in a team environment Good Interpersonal Skills to interact with guests, fellow employees and management Ability to organize workspace for peak efficiency Pride in the food served and attention to detail Minimum 1 year basic culinary experience preferred Dinner is served from 5pm - 9pm PM21 Compensation details: 19-23 Hourly Wage PI7b0b0d1e6-
Description: The San Diego KOA is an award-winning outdoor campground resort looking for enthusiastic people to join our food and beverage team. Sunny southern California allows us to be open 365 days a year offering camping in RVs, Cabins, Deluxe Cabins & tents. Our goal is to create a great camping experience for our guests by offering excellent customer service. If you enjoy being outdoors, meeting new people, and putting on events we would love to talk to you! The Sand Castle Café is an onsite restaurant open 7 days a week in the summer season (reduced hours October-April) that serves everything from breakfast burritos & lattes to handmade pizza and beer from local breweries. Our staff also does specialized catering events throughout the year! WORKING HOURS/DETAILS: Reports to the Food & Beverage Manager Part-time/Full Time - 15-30 hours per week depending on the occupancy of the park Most hours available Thursday-Sunday evenings, but flexible availability a plus $18/ per hour & up depending on experience Pooled tips RESPONSIBILITIES • Ensures customers receive a high level of service consistent with our customer service philosophy • Communicate with all staff and management using Basecamp System • Enforce campground policies and implement solutions consistent with goals of park • Proactive guest management to ensure positive environment for all guests • Coordinate with Guest Service staff for problem resolution when applicable • Utilize creative problem-solving skills • Prepare breakfast, lunch & dinner depending on the season in a café style food service kitchen • Be comfortable using a variety of kitchen appliances and utensils • Food prep for all meals during shift • Clean and maintain food prep area according to Health Code • Clean all appliances and equipment daily • Cashier and process orders • Assist with perishable and non perishable inventory on a weekly basis • Other duties as assigned Requirements: • Good customer service and communications skills • Ability to multi task and prioritize • Able to work with others and work independently • Professional Appearance and attitude towards guests and fellow team members • Communicate professionally and patiently • Be on your feet during shift and able to lift at least 30 lbs. • Ability to thrive in a fast-paced environment • Actively communicate both verbally and written • Must have prior line/short order cooking experience • Have or acquire a Food Handler's Permit • Comfortable serving alcohol & handling raw food • Not afraid to try new recipes! Applicants must be at least 18 years old. PM21 PI1e88f9abb03f-9312
May 04, 2024
Full time
Description: The San Diego KOA is an award-winning outdoor campground resort looking for enthusiastic people to join our food and beverage team. Sunny southern California allows us to be open 365 days a year offering camping in RVs, Cabins, Deluxe Cabins & tents. Our goal is to create a great camping experience for our guests by offering excellent customer service. If you enjoy being outdoors, meeting new people, and putting on events we would love to talk to you! The Sand Castle Café is an onsite restaurant open 7 days a week in the summer season (reduced hours October-April) that serves everything from breakfast burritos & lattes to handmade pizza and beer from local breweries. Our staff also does specialized catering events throughout the year! WORKING HOURS/DETAILS: Reports to the Food & Beverage Manager Part-time/Full Time - 15-30 hours per week depending on the occupancy of the park Most hours available Thursday-Sunday evenings, but flexible availability a plus $18/ per hour & up depending on experience Pooled tips RESPONSIBILITIES • Ensures customers receive a high level of service consistent with our customer service philosophy • Communicate with all staff and management using Basecamp System • Enforce campground policies and implement solutions consistent with goals of park • Proactive guest management to ensure positive environment for all guests • Coordinate with Guest Service staff for problem resolution when applicable • Utilize creative problem-solving skills • Prepare breakfast, lunch & dinner depending on the season in a café style food service kitchen • Be comfortable using a variety of kitchen appliances and utensils • Food prep for all meals during shift • Clean and maintain food prep area according to Health Code • Clean all appliances and equipment daily • Cashier and process orders • Assist with perishable and non perishable inventory on a weekly basis • Other duties as assigned Requirements: • Good customer service and communications skills • Ability to multi task and prioritize • Able to work with others and work independently • Professional Appearance and attitude towards guests and fellow team members • Communicate professionally and patiently • Be on your feet during shift and able to lift at least 30 lbs. • Ability to thrive in a fast-paced environment • Actively communicate both verbally and written • Must have prior line/short order cooking experience • Have or acquire a Food Handler's Permit • Comfortable serving alcohol & handling raw food • Not afraid to try new recipes! Applicants must be at least 18 years old. PM21 PI1e88f9abb03f-9312
Job Description Job Description LINE COOK Yountville, CA Laying in the heart of Napa Valley, The Estate Yountville features two magnificent hotels that embody the perfect getaway and retreat. Surrounded by vineyards, Michelin-star restaurants and exquisite views in Yountville, our 22-acre haven sits among one the most coveted viticulture regions in the world. We invite our guests to immerse themselves in a redesigned Wine Country experience in a delightfully vino-cultured manner: two luxury hotels with decidedly different personalities the vibrant Hotel Villagio and its sophisticated counterpart, Vintage House, a chic and tranquil sanctuary. A combined room-count of nearly 200 rooms and suites allows us to create a memorable experience for any occasion! JOB SUMMARY: The Line Cook is responsible for supervising the preparation of all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. El ayudante de cocina es la persona responsable de supervisar la preparación de todos los alimentos para el restaurante / comedor cafetería servicio a cuarto cafetería para empleados y banquetes. También se asegura de mantener las normas más altas de calidad en la preparación de alimentos atractivos y apetitosos. ESSENTIAL JOB RESPONSIBILITIES Maintain regular attendance in compliance with Hotel standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards). Comply at all times with hotel standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable to position to include Food Handlers Safety etc. Maintain friendly and warm demeanor at all times. Have thorough working knowledge of menus and the preparation required to produce the product according to hotel standards. Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service in order to ensure that guests are served promptly and efficiently during operating hours. Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency productivity and quality; be able to support any position in the kitchen that is in need of help. Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes. Supervise the preparation of food for the Employee Cafeteria as necessary. Ensure that all food is prepared following hotel standard recipes. Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat orderly and clean. Supervise and assist with the breakdown of buffets and kitchen line ensuring proper storage of food and equipment at the end of each meal period. Ensure that all employees practice safe work habits at all times to avoid possible injury to self or other employees. Enforce all hotel policies and house rules. Be familiar with the hotel's emergency procedures. Ensure that employees are at all times attentive friendly helpful and courteous to all guests managers and all other employees. Aid in the security of food items; ensure the meat locker storeroom and walk-ins are locked when not in use. Ensure that the Employee Break room is kept neat orderly and clean. Maintain the high food quality standards in the kitchen and find ways to improve upon them. Maintain cleanliness and organization of all storage areas. Assist in training staff in the operation and maintenance of all kitchen equipment. Attend meetings as required by management. Perform any other duties as requested by management. Asistir al trabajo según lo indicado en las normas de hotel de acuerdo con los horarios que serán distintos en función de las necesidades que tenga el hotel. Mantener una excelente presentación y alto nivel de higiene que incluye el uso del uniforme y el gafete correspondientes en el lugar de trabajo (conforme a las normas de la marca). Cumplir en todo momento con las normas y el reglamento de hotel para contribuir a mantener un alto nivel de seguridad y eficiencia en las operaciones del hotel. Satisfacer los requisitos de certificación correspondientes al puesto incluidos los de Manipuladores de Alimentos Seguridad etc. Demostrar un comportamiento amigable y cálido en todo momento. Tener un amplio conocimiento práctico en cartas de alimentos y la preparación necesaria para elaborar productos acordes a las Normas de hotel Garantizar la correcta preparación de los alimentos necesarios y los preparativos de estación antes de abrir el restaurante / comedor cafetería y servicio a cuarto para poder ofrecer a los huéspedes una atención eficiente y rápida durante el horario de servicio. Asistir y supervisar la línea de producción en la cocina durante el horario de servicio para mantener las más altas normas de eficiencia productividad y calidad además de poder ayudar a cualquier empleado de cocina que necesite ayuda. Supervisar y ayudar en la elaboración de alimentos para banquetes según sea necesario en apego a las especificaciones de las solicitudes de eventos de banquetes. Asegurarse de que los productos destinados a REQUIRED QUALIFICATIONS At least 3 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or related field. Food Handlers Certification (must comply with State requirements) Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. Experiencia mínima de 3 años continuos en un puesto similar o un grado de Gastronomía con al menos 2 años de experiencia continua en un hotel o en un campo similar. Certificación de manipulador de alimentos (debe cumplir con los requisitos estatales). Debe ser capaz de comunicar información e ideas con claridad. Debe ser capaz de evaluar y seleccionar los planes de acción alternos con rapidez y precisión. Debe saber trabajar en situaciones estresantes con alto nivel de presión. Debe ser capaz de demostrar iniciativa en la realización del trabajo que incluye anticiparse a las actividades a realizar antes de que se vuelvan necesidades. Debe mantener la compostura y la objetividad bajo presión. Debe ser eficiente en el manejo de problemas en el lugar de trabajo que incluye anticiparse prevenir identificar y resolver los problemas que surjan. Debe ser capaz de procesar información y datos complejos de distintas fuentes así como considerar ajustar o modificar lo necesario para cumplir con las limitantes que imponga una situación particular. Debe ser atento comprensivo y receptivo a las situaciones que expongan sus colaboradores y huéspedes. Debe ser capaz de trabajar y entender información y datos de tipo financiero además de realizar operaciones aritméticas básicas. Hotel Villagio & Vintage House offer an attractive compensation and benefits package and the opportunity to be part of a dynamic team. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements. Nothing in this job description restricts management s right to assign or reassign duties and responsibilities to this job at any time. Hotel Villagio and Vintage House are equal opportunity employers (Minorities/Females/Disabled/Veterans) PM22 Compensation details: 24 Hourly Wage PI69ec3ec5-
May 03, 2024
Full time
Job Description Job Description LINE COOK Yountville, CA Laying in the heart of Napa Valley, The Estate Yountville features two magnificent hotels that embody the perfect getaway and retreat. Surrounded by vineyards, Michelin-star restaurants and exquisite views in Yountville, our 22-acre haven sits among one the most coveted viticulture regions in the world. We invite our guests to immerse themselves in a redesigned Wine Country experience in a delightfully vino-cultured manner: two luxury hotels with decidedly different personalities the vibrant Hotel Villagio and its sophisticated counterpart, Vintage House, a chic and tranquil sanctuary. A combined room-count of nearly 200 rooms and suites allows us to create a memorable experience for any occasion! JOB SUMMARY: The Line Cook is responsible for supervising the preparation of all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. El ayudante de cocina es la persona responsable de supervisar la preparación de todos los alimentos para el restaurante / comedor cafetería servicio a cuarto cafetería para empleados y banquetes. También se asegura de mantener las normas más altas de calidad en la preparación de alimentos atractivos y apetitosos. ESSENTIAL JOB RESPONSIBILITIES Maintain regular attendance in compliance with Hotel standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards). Comply at all times with hotel standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable to position to include Food Handlers Safety etc. Maintain friendly and warm demeanor at all times. Have thorough working knowledge of menus and the preparation required to produce the product according to hotel standards. Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service in order to ensure that guests are served promptly and efficiently during operating hours. Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency productivity and quality; be able to support any position in the kitchen that is in need of help. Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes. Supervise the preparation of food for the Employee Cafeteria as necessary. Ensure that all food is prepared following hotel standard recipes. Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat orderly and clean. Supervise and assist with the breakdown of buffets and kitchen line ensuring proper storage of food and equipment at the end of each meal period. Ensure that all employees practice safe work habits at all times to avoid possible injury to self or other employees. Enforce all hotel policies and house rules. Be familiar with the hotel's emergency procedures. Ensure that employees are at all times attentive friendly helpful and courteous to all guests managers and all other employees. Aid in the security of food items; ensure the meat locker storeroom and walk-ins are locked when not in use. Ensure that the Employee Break room is kept neat orderly and clean. Maintain the high food quality standards in the kitchen and find ways to improve upon them. Maintain cleanliness and organization of all storage areas. Assist in training staff in the operation and maintenance of all kitchen equipment. Attend meetings as required by management. Perform any other duties as requested by management. Asistir al trabajo según lo indicado en las normas de hotel de acuerdo con los horarios que serán distintos en función de las necesidades que tenga el hotel. Mantener una excelente presentación y alto nivel de higiene que incluye el uso del uniforme y el gafete correspondientes en el lugar de trabajo (conforme a las normas de la marca). Cumplir en todo momento con las normas y el reglamento de hotel para contribuir a mantener un alto nivel de seguridad y eficiencia en las operaciones del hotel. Satisfacer los requisitos de certificación correspondientes al puesto incluidos los de Manipuladores de Alimentos Seguridad etc. Demostrar un comportamiento amigable y cálido en todo momento. Tener un amplio conocimiento práctico en cartas de alimentos y la preparación necesaria para elaborar productos acordes a las Normas de hotel Garantizar la correcta preparación de los alimentos necesarios y los preparativos de estación antes de abrir el restaurante / comedor cafetería y servicio a cuarto para poder ofrecer a los huéspedes una atención eficiente y rápida durante el horario de servicio. Asistir y supervisar la línea de producción en la cocina durante el horario de servicio para mantener las más altas normas de eficiencia productividad y calidad además de poder ayudar a cualquier empleado de cocina que necesite ayuda. Supervisar y ayudar en la elaboración de alimentos para banquetes según sea necesario en apego a las especificaciones de las solicitudes de eventos de banquetes. Asegurarse de que los productos destinados a REQUIRED QUALIFICATIONS At least 3 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or related field. Food Handlers Certification (must comply with State requirements) Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. Experiencia mínima de 3 años continuos en un puesto similar o un grado de Gastronomía con al menos 2 años de experiencia continua en un hotel o en un campo similar. Certificación de manipulador de alimentos (debe cumplir con los requisitos estatales). Debe ser capaz de comunicar información e ideas con claridad. Debe ser capaz de evaluar y seleccionar los planes de acción alternos con rapidez y precisión. Debe saber trabajar en situaciones estresantes con alto nivel de presión. Debe ser capaz de demostrar iniciativa en la realización del trabajo que incluye anticiparse a las actividades a realizar antes de que se vuelvan necesidades. Debe mantener la compostura y la objetividad bajo presión. Debe ser eficiente en el manejo de problemas en el lugar de trabajo que incluye anticiparse prevenir identificar y resolver los problemas que surjan. Debe ser capaz de procesar información y datos complejos de distintas fuentes así como considerar ajustar o modificar lo necesario para cumplir con las limitantes que imponga una situación particular. Debe ser atento comprensivo y receptivo a las situaciones que expongan sus colaboradores y huéspedes. Debe ser capaz de trabajar y entender información y datos de tipo financiero además de realizar operaciones aritméticas básicas. Hotel Villagio & Vintage House offer an attractive compensation and benefits package and the opportunity to be part of a dynamic team. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements. Nothing in this job description restricts management s right to assign or reassign duties and responsibilities to this job at any time. Hotel Villagio and Vintage House are equal opportunity employers (Minorities/Females/Disabled/Veterans) PM22 Compensation details: 24 Hourly Wage PI69ec3ec5-
Maine Course Hospitality Group
Burlington, Vermont
Job Description Job Description Description: Is American Fare your specialty? Take pride in the food you prepare? We are seeking a skilled and experienced cook to join our team in the kitchen of our hotel. As a cook, you will be responsible for preparing and cooking meals for our guests while following specifications and maintaining a high level of quality. You will also be responsible for ensuring that the kitchen is clean and always organized. The ideal candidate will have a minimum of 1-year basic culinary experience that includes catered events. Benefits: Weekly Paycheck 401k plus generous company match Paid Time Off Health Dental Vision Travel Discounts Company Scholarships for you or your family Cook Responsibilities Include: • Prepare menu items, and provide service according to brand standards • Ensure that all food is cooked to the appropriate temperature and is of high quality • Set up kitchen and prep food for the Armory Grille and Bar offerings and upcoming banquet events • Maintain, clean, and sanitize all dishware, equipment, and all areas of the Restaurant and BOH space • Follow all health and safety guidelines and regulations • Work efficiently under pressure to ensure that meals are served in a timely manner • Maintain complete knowledge of Point Of Sale and manual systems • Complete opening and closing side duties, as assigned • Communicate effectively with other kitchen staff and servers • Occasionally interact with guests in a friendly and professional manner Our Core Values: Integrity Respect Family Fun Requirements: Cook Requirements Include: Ability to follow corporate and brand standards and procedures Strong time management skills and ability to work efficiently under pressure Ability to work in a team environment Good Interpersonal Skills to interact with guests, fellow employees and management Ability to organize workspace for peak efficiency Pride in the food served and attention to detail Minimum 1 year basic culinary experience preferred Dinner is served from 5pm 9pm PM21 Compensation details: 19-23 Hourly Wage PIec5abc8786b0-4265
May 03, 2024
Full time
Job Description Job Description Description: Is American Fare your specialty? Take pride in the food you prepare? We are seeking a skilled and experienced cook to join our team in the kitchen of our hotel. As a cook, you will be responsible for preparing and cooking meals for our guests while following specifications and maintaining a high level of quality. You will also be responsible for ensuring that the kitchen is clean and always organized. The ideal candidate will have a minimum of 1-year basic culinary experience that includes catered events. Benefits: Weekly Paycheck 401k plus generous company match Paid Time Off Health Dental Vision Travel Discounts Company Scholarships for you or your family Cook Responsibilities Include: • Prepare menu items, and provide service according to brand standards • Ensure that all food is cooked to the appropriate temperature and is of high quality • Set up kitchen and prep food for the Armory Grille and Bar offerings and upcoming banquet events • Maintain, clean, and sanitize all dishware, equipment, and all areas of the Restaurant and BOH space • Follow all health and safety guidelines and regulations • Work efficiently under pressure to ensure that meals are served in a timely manner • Maintain complete knowledge of Point Of Sale and manual systems • Complete opening and closing side duties, as assigned • Communicate effectively with other kitchen staff and servers • Occasionally interact with guests in a friendly and professional manner Our Core Values: Integrity Respect Family Fun Requirements: Cook Requirements Include: Ability to follow corporate and brand standards and procedures Strong time management skills and ability to work efficiently under pressure Ability to work in a team environment Good Interpersonal Skills to interact with guests, fellow employees and management Ability to organize workspace for peak efficiency Pride in the food served and attention to detail Minimum 1 year basic culinary experience preferred Dinner is served from 5pm 9pm PM21 Compensation details: 19-23 Hourly Wage PIec5abc8786b0-4265
Job Description Job Description Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI384568fc5-
May 03, 2024
Full time
Job Description Job Description Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI384568fc5-
LINE COOK Yountville, CA Laying in the heart of Napa Valley, The Estate Yountville features two magnificent hotels that embody the perfect getaway and retreat. Surrounded by vineyards, Michelin-star restaurants and exquisite views in Yountville, our 22-acre haven sits among one the most coveted viticulture regions in the world. We invite our guests to immerse themselves in a redesigned Wine Country experience in a delightfully vino-cultured manner: two luxury hotels with decidedly different personalities - the vibrant Hotel Villagio and its sophisticated counterpart, Vintage House, a chic and tranquil sanctuary. A combined room-count of nearly 200 rooms and suites allows us to create a memorable experience for any occasion! JOB SUMMARY: The Line Cook is responsible for supervising the preparation of all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. El ayudante de cocina es la persona responsable de supervisar la preparación de todos los alimentos para el restaurante / comedor cafetería servicio a cuarto cafetería para empleados y banquetes. También se asegura de mantener las normas más altas de calidad en la preparación de alimentos atractivos y apetitosos. ESSENTIAL JOB RESPONSIBILITIES Maintain regular attendance in compliance with Hotel standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards). Comply at all times with hotel standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable to position to include Food Handlers Safety etc. Maintain friendly and warm demeanor at all times. Have thorough working knowledge of menus and the preparation required to produce the product according to hotel standards. Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service in order to ensure that guests are served promptly and efficiently during operating hours. Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency productivity and quality; be able to support any position in the kitchen that is in need of help. Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes. Supervise the preparation of food for the Employee Cafeteria as necessary. Ensure that all food is prepared following hotel standard recipes. Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat orderly and clean. Supervise and assist with the breakdown of buffets and kitchen line ensuring proper storage of food and equipment at the end of each meal period. Ensure that all employees practice safe work habits at all times to avoid possible injury to self or other employees. Enforce all hotel policies and house rules. Be familiar with the hotel's emergency procedures. Ensure that employees are at all times attentive friendly helpful and courteous to all guests managers and all other employees. Aid in the security of food items; ensure the meat locker storeroom and walk-ins are locked when not in use. Ensure that the Employee Break room is kept neat orderly and clean. Maintain the high food quality standards in the kitchen and find ways to improve upon them. Maintain cleanliness and organization of all storage areas. Assist in training staff in the operation and maintenance of all kitchen equipment. Attend meetings as required by management. Perform any other duties as requested by management. Asistir al trabajo según lo indicado en las normas de hotel de acuerdo con los horarios que serán distintos en función de las necesidades que tenga el hotel. Mantener una excelente presentación y alto nivel de higiene que incluye el uso del uniforme y el gafete correspondientes en el lugar de trabajo (conforme a las normas de la marca). Cumplir en todo momento con las normas y el reglamento de hotel para contribuir a mantener un alto nivel de seguridad y eficiencia en las operaciones del hotel. Satisfacer los requisitos de certificación correspondientes al puesto incluidos los de Manipuladores de Alimentos Seguridad etc. Demostrar un comportamiento amigable y cálido en todo momento. Tener un amplio conocimiento práctico en cartas de alimentos y la preparación necesaria para elaborar productos acordes a las Normas de hotel Garantizar la correcta preparación de los alimentos necesarios y los preparativos de estación antes de abrir el restaurante / comedor cafetería y servicio a cuarto para poder ofrecer a los huéspedes una atención eficiente y rápida durante el horario de servicio. Asistir y supervisar la línea de producción en la cocina durante el horario de servicio para mantener las más altas normas de eficiencia productividad y calidad además de poder ayudar a cualquier empleado de cocina que necesite ayuda. Supervisar y ayudar en la elaboración de alimentos para banquetes según sea necesario en apego a las especificaciones de las solicitudes de eventos de banquetes. Asegurarse de que los productos destinados a REQUIRED QUALIFICATIONS At least 3 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or related field. Food Handlers Certification (must comply with State requirements) Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. Experiencia mínima de 3 años continuos en un puesto similar o un grado de Gastronomía con al menos 2 años de experiencia continua en un hotel o en un campo similar. Certificación de manipulador de alimentos (debe cumplir con los requisitos estatales). Debe ser capaz de comunicar información e ideas con claridad. Debe ser capaz de evaluar y seleccionar los planes de acción alternos con rapidez y precisión. Debe saber trabajar en situaciones estresantes con alto nivel de presión. Debe ser capaz de demostrar iniciativa en la realización del trabajo que incluye anticiparse a las actividades a realizar antes de que se vuelvan necesidades. Debe mantener la compostura y la objetividad bajo presión. Debe ser eficiente en el manejo de problemas en el lugar de trabajo que incluye anticiparse prevenir identificar y resolver los problemas que surjan. Debe ser capaz de procesar información y datos complejos de distintas fuentes así como considerar ajustar o modificar lo necesario para cumplir con las limitantes que imponga una situación particular. Debe ser atento comprensivo y receptivo a las situaciones que expongan sus colaboradores y huéspedes. Debe ser capaz de trabajar y entender información y datos de tipo financiero además de realizar operaciones aritméticas básicas. Hotel Villagio & Vintage House offer an attractive compensation and benefits package and the opportunity to be part of a dynamic team. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hotel Villagio and Vintage House are equal opportunity employers (Minorities/Females/Disabled/Veterans) PM22 Compensation details: 24 Hourly Wage PI579f5fe8871f-7658
May 03, 2024
Full time
LINE COOK Yountville, CA Laying in the heart of Napa Valley, The Estate Yountville features two magnificent hotels that embody the perfect getaway and retreat. Surrounded by vineyards, Michelin-star restaurants and exquisite views in Yountville, our 22-acre haven sits among one the most coveted viticulture regions in the world. We invite our guests to immerse themselves in a redesigned Wine Country experience in a delightfully vino-cultured manner: two luxury hotels with decidedly different personalities - the vibrant Hotel Villagio and its sophisticated counterpart, Vintage House, a chic and tranquil sanctuary. A combined room-count of nearly 200 rooms and suites allows us to create a memorable experience for any occasion! JOB SUMMARY: The Line Cook is responsible for supervising the preparation of all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. El ayudante de cocina es la persona responsable de supervisar la preparación de todos los alimentos para el restaurante / comedor cafetería servicio a cuarto cafetería para empleados y banquetes. También se asegura de mantener las normas más altas de calidad en la preparación de alimentos atractivos y apetitosos. ESSENTIAL JOB RESPONSIBILITIES Maintain regular attendance in compliance with Hotel standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards). Comply at all times with hotel standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable to position to include Food Handlers Safety etc. Maintain friendly and warm demeanor at all times. Have thorough working knowledge of menus and the preparation required to produce the product according to hotel standards. Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service in order to ensure that guests are served promptly and efficiently during operating hours. Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency productivity and quality; be able to support any position in the kitchen that is in need of help. Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes. Supervise the preparation of food for the Employee Cafeteria as necessary. Ensure that all food is prepared following hotel standard recipes. Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat orderly and clean. Supervise and assist with the breakdown of buffets and kitchen line ensuring proper storage of food and equipment at the end of each meal period. Ensure that all employees practice safe work habits at all times to avoid possible injury to self or other employees. Enforce all hotel policies and house rules. Be familiar with the hotel's emergency procedures. Ensure that employees are at all times attentive friendly helpful and courteous to all guests managers and all other employees. Aid in the security of food items; ensure the meat locker storeroom and walk-ins are locked when not in use. Ensure that the Employee Break room is kept neat orderly and clean. Maintain the high food quality standards in the kitchen and find ways to improve upon them. Maintain cleanliness and organization of all storage areas. Assist in training staff in the operation and maintenance of all kitchen equipment. Attend meetings as required by management. Perform any other duties as requested by management. Asistir al trabajo según lo indicado en las normas de hotel de acuerdo con los horarios que serán distintos en función de las necesidades que tenga el hotel. Mantener una excelente presentación y alto nivel de higiene que incluye el uso del uniforme y el gafete correspondientes en el lugar de trabajo (conforme a las normas de la marca). Cumplir en todo momento con las normas y el reglamento de hotel para contribuir a mantener un alto nivel de seguridad y eficiencia en las operaciones del hotel. Satisfacer los requisitos de certificación correspondientes al puesto incluidos los de Manipuladores de Alimentos Seguridad etc. Demostrar un comportamiento amigable y cálido en todo momento. Tener un amplio conocimiento práctico en cartas de alimentos y la preparación necesaria para elaborar productos acordes a las Normas de hotel Garantizar la correcta preparación de los alimentos necesarios y los preparativos de estación antes de abrir el restaurante / comedor cafetería y servicio a cuarto para poder ofrecer a los huéspedes una atención eficiente y rápida durante el horario de servicio. Asistir y supervisar la línea de producción en la cocina durante el horario de servicio para mantener las más altas normas de eficiencia productividad y calidad además de poder ayudar a cualquier empleado de cocina que necesite ayuda. Supervisar y ayudar en la elaboración de alimentos para banquetes según sea necesario en apego a las especificaciones de las solicitudes de eventos de banquetes. Asegurarse de que los productos destinados a REQUIRED QUALIFICATIONS At least 3 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or related field. Food Handlers Certification (must comply with State requirements) Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. Experiencia mínima de 3 años continuos en un puesto similar o un grado de Gastronomía con al menos 2 años de experiencia continua en un hotel o en un campo similar. Certificación de manipulador de alimentos (debe cumplir con los requisitos estatales). Debe ser capaz de comunicar información e ideas con claridad. Debe ser capaz de evaluar y seleccionar los planes de acción alternos con rapidez y precisión. Debe saber trabajar en situaciones estresantes con alto nivel de presión. Debe ser capaz de demostrar iniciativa en la realización del trabajo que incluye anticiparse a las actividades a realizar antes de que se vuelvan necesidades. Debe mantener la compostura y la objetividad bajo presión. Debe ser eficiente en el manejo de problemas en el lugar de trabajo que incluye anticiparse prevenir identificar y resolver los problemas que surjan. Debe ser capaz de procesar información y datos complejos de distintas fuentes así como considerar ajustar o modificar lo necesario para cumplir con las limitantes que imponga una situación particular. Debe ser atento comprensivo y receptivo a las situaciones que expongan sus colaboradores y huéspedes. Debe ser capaz de trabajar y entender información y datos de tipo financiero además de realizar operaciones aritméticas básicas. Hotel Villagio & Vintage House offer an attractive compensation and benefits package and the opportunity to be part of a dynamic team. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hotel Villagio and Vintage House are equal opportunity employers (Minorities/Females/Disabled/Veterans) PM22 Compensation details: 24 Hourly Wage PI579f5fe8871f-7658
Description: The kitchen staff works on the front lines of restaurant, interacting with managers, waitstaff, bartenders, and sometimes customers. They work part-time or full-time, days, nights, weekends, and sometimes early in the morning to prep food. Part of a larger food preparation and delivery team, the kitchen staff works in a fast-paced and sometimes demanding environment helping to prepare delicious meals. The position a kitchen staffer will start out in is determined by the level of experience he or she has. Depending upon your position duties and responsibilities are as follows: Clean and sanitize dishes, cookware, and utensils Clean and sanitize food preparation work stations Assist in the food preparation process by cutting, chopping, slicing, and washing vegetables, meats, and other ingredients Follow all food health and safety requirements Assist with the unloading of deliveries and their proper storage Communicate kitchen needs to supervisors Interact with customers as needed . Requirements: Dependability - a food service employer is only as successful as the cooks and kitchen staff it employs; the kitchen staff is expected to be reliable, on time for work, and consistent with the work they do Physical stamina - the kitchen staff work on their feet for the duration of their shifts, around scheduled breaks, in kitchens that may be uncomfortably warm; often they hand wash dishes in hot water, climb up and down ladders and stairs, and carry up to 50 pounds for short distances Customer service - working in all areas of the kitchen and often the food delivery space, including bars, seating areas, buffet tables, and dining rooms, the kitchen staff inevitably interact with customers, willingly listening to and assisting customers with their requests, even when they fall outside the kitchen staff's normal duties Facility with kitchen equipment - the kitchen staff work with sharp and potentially dangerous equipment on a daily basis-whether the deli slicer, pizza oven, or high-temperature dishwasher, they work safely and effectively with all kitchen equipment Team player - the kitchen staff takes direction from the kitchen supervisors and facility managers and is willing to assist other team members to get their jobs done PI63994b953ecd-9946
May 02, 2024
Full time
Description: The kitchen staff works on the front lines of restaurant, interacting with managers, waitstaff, bartenders, and sometimes customers. They work part-time or full-time, days, nights, weekends, and sometimes early in the morning to prep food. Part of a larger food preparation and delivery team, the kitchen staff works in a fast-paced and sometimes demanding environment helping to prepare delicious meals. The position a kitchen staffer will start out in is determined by the level of experience he or she has. Depending upon your position duties and responsibilities are as follows: Clean and sanitize dishes, cookware, and utensils Clean and sanitize food preparation work stations Assist in the food preparation process by cutting, chopping, slicing, and washing vegetables, meats, and other ingredients Follow all food health and safety requirements Assist with the unloading of deliveries and their proper storage Communicate kitchen needs to supervisors Interact with customers as needed . Requirements: Dependability - a food service employer is only as successful as the cooks and kitchen staff it employs; the kitchen staff is expected to be reliable, on time for work, and consistent with the work they do Physical stamina - the kitchen staff work on their feet for the duration of their shifts, around scheduled breaks, in kitchens that may be uncomfortably warm; often they hand wash dishes in hot water, climb up and down ladders and stairs, and carry up to 50 pounds for short distances Customer service - working in all areas of the kitchen and often the food delivery space, including bars, seating areas, buffet tables, and dining rooms, the kitchen staff inevitably interact with customers, willingly listening to and assisting customers with their requests, even when they fall outside the kitchen staff's normal duties Facility with kitchen equipment - the kitchen staff work with sharp and potentially dangerous equipment on a daily basis-whether the deli slicer, pizza oven, or high-temperature dishwasher, they work safely and effectively with all kitchen equipment Team player - the kitchen staff takes direction from the kitchen supervisors and facility managers and is willing to assist other team members to get their jobs done PI63994b953ecd-9946
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI6841eb1ab6-
May 02, 2024
Full time
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI6841eb1ab6-
Cook/Food Service Worker - Harvey County Sheriff's Office Part Time Flexible Schedule (Monday - Sunday from 830am - 430pm) Able to work weekends and holidays Pay starting at $14.00 Dental, Vision, Cancer, and Accident Benefits 401K Paid time and a half when you work on New Years Day, Memorial Day, July 4th, Labor Day, or Thanksgiving Double time when you work on Christmas Eve or Christmas Day Call Tammy at This position includes the following responsibilities: Cooking/Serving/Cleaning Cook for large groups Able to read and follow a recipe Being a team player Minimum Qualifications: Must be able to pass a drug test and background check. EOE/AA/M/F/D/V: In compliance with Federal and State equal employment opportunity laws, Consolidated Management is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or status as a protected veteran. Equal Opportunity Employer, including disabled and veterans. PIb6a15ac6-
May 02, 2024
Full time
Cook/Food Service Worker - Harvey County Sheriff's Office Part Time Flexible Schedule (Monday - Sunday from 830am - 430pm) Able to work weekends and holidays Pay starting at $14.00 Dental, Vision, Cancer, and Accident Benefits 401K Paid time and a half when you work on New Years Day, Memorial Day, July 4th, Labor Day, or Thanksgiving Double time when you work on Christmas Eve or Christmas Day Call Tammy at This position includes the following responsibilities: Cooking/Serving/Cleaning Cook for large groups Able to read and follow a recipe Being a team player Minimum Qualifications: Must be able to pass a drug test and background check. EOE/AA/M/F/D/V: In compliance with Federal and State equal employment opportunity laws, Consolidated Management is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or status as a protected veteran. Equal Opportunity Employer, including disabled and veterans. PIb6a15ac6-
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI63f1-
May 01, 2024
Full time
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI63f1-
MVS Quality Care Inc.
Richmond, British Columbia (BC)
Company Name: MVS Quality Care Inc. Company Address: 32223 Hylan Ave Abbotsford, V2T 1S8 Salary: 19.00 hourly / 35 to 40 hours per Week Terms of employment: Permanent employment, Full time Start date: Starts as soon as possible Vacancies: 1 vacancy Languages English Education Secondary (high) school graduation certificate or equivalent experience Experience 2 years to less than 3 years Work setting Willing to relocate Hospital/medical facility or clinic Tasks Prepare and cook complete meals or individual dishes and foods Prepare dishes for customers with food allergies or intolerances Prepare and cook special meals for patients as instructed by dietitian or chef Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies Inspect kitchens and food service areas Train staff in preparation, cooking and handling of food Order supplies and equipment Maintain inventory and records of food, supplies and equipment Clean kitchen and work areas Organize and manage buffets and banquets Manage kitchen operations How to Apply: Email:
May 01, 2024
Company Name: MVS Quality Care Inc. Company Address: 32223 Hylan Ave Abbotsford, V2T 1S8 Salary: 19.00 hourly / 35 to 40 hours per Week Terms of employment: Permanent employment, Full time Start date: Starts as soon as possible Vacancies: 1 vacancy Languages English Education Secondary (high) school graduation certificate or equivalent experience Experience 2 years to less than 3 years Work setting Willing to relocate Hospital/medical facility or clinic Tasks Prepare and cook complete meals or individual dishes and foods Prepare dishes for customers with food allergies or intolerances Prepare and cook special meals for patients as instructed by dietitian or chef Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies Inspect kitchens and food service areas Train staff in preparation, cooking and handling of food Order supplies and equipment Maintain inventory and records of food, supplies and equipment Clean kitchen and work areas Organize and manage buffets and banquets Manage kitchen operations How to Apply: Email:
Royal India Restaurant & Catering
Abbotsford, British Columbia (BC)
Job details Location: 2591, Cedar Park Pl. Abbotsford, BC V2T3S4 Salary: $17.00 / hour Vacation Pay: As per BC Employment Standards Vacancies: 2 Employment groups: Youth, Veterans of the Canadian Armed Forces, Visible minorities, Indigenous people, Newcomers to Canada, Seniors Terms of employment: Permanent, Full time 40 hours / week, Part time may also be considered Start date: As soon as possible Employment conditions: Early morning, Morning, Day, Evening, Weekend Job requirements Languages English Education Secondary (high) school graduation certificate Experience Minimum 2 years Work Conditions and Physical Capabilities Fast-paced environment, Physically demanding, Standing for extended periods, Repetitive tasks, Work under pressure Personal Suitability Client Focus, Flexibility, Team player, Organized, Dependability, Reliability Specific Skills Prepare and cook complete meals or individual dishes and foods, Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies, Inspect kitchens and food service areas, Train staff in preparation, cooking and handling of food, Order supplies and equipment, Supervise kitchen staff and helpers, Maintain inventory and records of food, supplies and equipment, Clean kitchen and work areas, Organize and manage buffets and banquets, Manage kitchen operations How to apply By email: Intended job posting audience Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.
May 01, 2024
Job details Location: 2591, Cedar Park Pl. Abbotsford, BC V2T3S4 Salary: $17.00 / hour Vacation Pay: As per BC Employment Standards Vacancies: 2 Employment groups: Youth, Veterans of the Canadian Armed Forces, Visible minorities, Indigenous people, Newcomers to Canada, Seniors Terms of employment: Permanent, Full time 40 hours / week, Part time may also be considered Start date: As soon as possible Employment conditions: Early morning, Morning, Day, Evening, Weekend Job requirements Languages English Education Secondary (high) school graduation certificate Experience Minimum 2 years Work Conditions and Physical Capabilities Fast-paced environment, Physically demanding, Standing for extended periods, Repetitive tasks, Work under pressure Personal Suitability Client Focus, Flexibility, Team player, Organized, Dependability, Reliability Specific Skills Prepare and cook complete meals or individual dishes and foods, Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies, Inspect kitchens and food service areas, Train staff in preparation, cooking and handling of food, Order supplies and equipment, Supervise kitchen staff and helpers, Maintain inventory and records of food, supplies and equipment, Clean kitchen and work areas, Organize and manage buffets and banquets, Manage kitchen operations How to apply By email: Intended job posting audience Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.