Job Description Job Description Description: Unlock Your Potential at The Essex Resort & Spa! Embark on a journey where passion meets profession at The Essex Resort & Spa, where we redefine hospitality excellence. Nestled in the heart of Vermont's picturesque countryside, our luxurious haven offers more than just a job; it's an invitation to join a dynamic team dedicated to crafting unforgettable experiences. Whether you're a seasoned expert or an aspiring talent, our diverse range of career opportunities promises growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, from administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating moments of magic for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, the path to success is paved with endless possibilities. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. Junction at The Essex Resort & Spa is an integral part of Vermont's culinary scene, offering a unique dining experience that celebrates the region's flavors and traditions. Our kitchen is committed to delivering innovative dishes crafted with locally sourced ingredients, creating memorable dining moments for our guests. BASIC FUNCTION: The Chef de Cuisine is an experienced Chef who possesses skills in all of a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine in order to promote the appeal and prestige of a la carte dining. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE: Five years experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements. ESSENTIAL FUNCTIONS: Ensure standards of preparation, quality, consistency and presentation of food in Junction. Supervise, develop and train the Junction Line Cooks. Maintain inventory and ordering specialty items. Produce new/special menus for Junction using seasonal food products. Working closely with the Restaurant Managers to maintain open communication between the Kitchen and the Restaurant. Ensuring cost/product control on all menu items in Junction. Maintain a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Employee Handbook. Maintain the highest level of employee/guest relations. Work with our Sales/Marketing Department to promote Junction. Create daily requisitions for foods and supplies. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Director of Culinary. Benefits: Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance for employee, spouse/domestic partner and child(ren) (supplemental paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides: On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIe201d4b1d23b-0904
May 20, 2024
Full time
Job Description Job Description Description: Unlock Your Potential at The Essex Resort & Spa! Embark on a journey where passion meets profession at The Essex Resort & Spa, where we redefine hospitality excellence. Nestled in the heart of Vermont's picturesque countryside, our luxurious haven offers more than just a job; it's an invitation to join a dynamic team dedicated to crafting unforgettable experiences. Whether you're a seasoned expert or an aspiring talent, our diverse range of career opportunities promises growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, from administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating moments of magic for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, the path to success is paved with endless possibilities. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. Junction at The Essex Resort & Spa is an integral part of Vermont's culinary scene, offering a unique dining experience that celebrates the region's flavors and traditions. Our kitchen is committed to delivering innovative dishes crafted with locally sourced ingredients, creating memorable dining moments for our guests. BASIC FUNCTION: The Chef de Cuisine is an experienced Chef who possesses skills in all of a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine in order to promote the appeal and prestige of a la carte dining. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE: Five years experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements. ESSENTIAL FUNCTIONS: Ensure standards of preparation, quality, consistency and presentation of food in Junction. Supervise, develop and train the Junction Line Cooks. Maintain inventory and ordering specialty items. Produce new/special menus for Junction using seasonal food products. Working closely with the Restaurant Managers to maintain open communication between the Kitchen and the Restaurant. Ensuring cost/product control on all menu items in Junction. Maintain a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Employee Handbook. Maintain the highest level of employee/guest relations. Work with our Sales/Marketing Department to promote Junction. Create daily requisitions for foods and supplies. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Director of Culinary. Benefits: Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance for employee, spouse/domestic partner and child(ren) (supplemental paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides: On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIe201d4b1d23b-0904
Job Description Job Description ALL ROADS LEAD TO YOU Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. WHY SNOWBIRD LODGE Located in North Carolina's Great Smoky Mountains and more specifically Robbinsville . Snowbird Mountain Lodge is a timeless, all-inclusive destination with stunning views of the Nantahala National Forest and Lake Santeelah. A haven to escape from the everyday, Snowbird guests enjoy culinary, local flavors, breathtaking surroundings and outdoor adventure. ALL ROADS LEAD TO YOU A successful CDC will have 4+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite. As the Chef de Cuisine you'll encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment Lead by example and set the tone for health, safety and cleanliness throughout the property WHAT TO EXPECT. IN THE LODGE, RESTAURANT, & ROOMS Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. 2+ years of experience in kitchen preparation and culinary experience in a high-volume environment. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity: be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT Competitive Pay + PTO : Competitive base + Performance based bonus (paid out quarterly) + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO REQUIREMENTS 4+ years' of successful restaurant management experience Thrive in high-volume, scratch kitchen, and upscale food focused environments Passionate about Internal Hospitality and embrace our core values Strong problem resolution skills Have exceptional organizational skills and a keen eye for detail Effective communication skills and the ability to navigate important conversation Indigo Road is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state or local laws, including but not limited to race, color, sex, ancestry, age, national origin, religion, mental or physical disability, marital status, family responsibility, sexual orientation, gender identity or expression, pregnancy, personal appearances, tobacco use, matriculation or political affiliation, genetic information or any protected veteran status. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PIc654eb59f07f-6821
May 20, 2024
Full time
Job Description Job Description ALL ROADS LEAD TO YOU Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. WHY SNOWBIRD LODGE Located in North Carolina's Great Smoky Mountains and more specifically Robbinsville . Snowbird Mountain Lodge is a timeless, all-inclusive destination with stunning views of the Nantahala National Forest and Lake Santeelah. A haven to escape from the everyday, Snowbird guests enjoy culinary, local flavors, breathtaking surroundings and outdoor adventure. ALL ROADS LEAD TO YOU A successful CDC will have 4+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite. As the Chef de Cuisine you'll encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment Lead by example and set the tone for health, safety and cleanliness throughout the property WHAT TO EXPECT. IN THE LODGE, RESTAURANT, & ROOMS Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. 2+ years of experience in kitchen preparation and culinary experience in a high-volume environment. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity: be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT Competitive Pay + PTO : Competitive base + Performance based bonus (paid out quarterly) + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO REQUIREMENTS 4+ years' of successful restaurant management experience Thrive in high-volume, scratch kitchen, and upscale food focused environments Passionate about Internal Hospitality and embrace our core values Strong problem resolution skills Have exceptional organizational skills and a keen eye for detail Effective communication skills and the ability to navigate important conversation Indigo Road is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state or local laws, including but not limited to race, color, sex, ancestry, age, national origin, religion, mental or physical disability, marital status, family responsibility, sexual orientation, gender identity or expression, pregnancy, personal appearances, tobacco use, matriculation or political affiliation, genetic information or any protected veteran status. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PIc654eb59f07f-6821
Le Kyo Bar Japonais offre des saveurs japonaises traditionnelles avec son menu inspiré des restaurants Izakaya, son choix impressionnant de sushis et sa généreuse carte de sakés proposant plus de 25 crus. Nous recherchons un.e chef.fe passionné.e pour rejoindre l 'équipe Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. VOTRE RÔLE CRUCIAL Relevant du Chef Exécutif, le chef sushi participera activement à l'élaboration d'un menu varié de sushis uniques et veillera à la formation des membres de sa brigade. Il assurera le bon déroulement des opérations de la cuisine en surveillant la mise en place de la cuisine, la préparation des plats, le montage des assiettes, etc. CE QUE NOUS OFFRONS : Travailler chez Corner a ses avantages! Nous croyons en l'importance d'un équilibre vie-travail sain en vous donnant accès aux essentiels de la vie quotidienne et en y ajoutant des rabais récréatifs sur les services Corner et les partenaires du quartier. Gérer une cuisine dans établissement reconnu ici et ailleurs Environnement favorisant la conciliation travail-vie personnelle avec des horaires flexibles Processus d'intégration complet pour vous familiariser rapidement avec votre travail et nos marques Programme d'assurances collectives Congés personnels Programme de REER collectif À deux pas d'une station de métro (rabais sur le transport en commun); Environnement hôtelier haut de gamme Programme de reconnaissance Évènements d'entreprise Rabais et tarifs préférentiels dans nos restaurants, hôtels, spa et chez nos partenaires du quartier L'ambiance et le charme du Vieux-Montréal Fonctions essentielles de l'emploi : Procède à l'inspection quotidienne de la cuisine et de ses paramètres. Assure la satisfaction de la clientèle par la rapidité du service et la qualité des plats présentés. Agit comme formateur auprès des membres de la brigade, principalement les membres de l'équipe de gestion. Veille à l'application des normes d'hygiène, de salubrité, de santé et de sécurité au travail. Gérer de manière efficace les ressources matérielles (gestion des inventaires, approvisionnements, etc.) allouées à son département d'assurer la qualité des produits utilisés et minimiser les pertes. Exécute toute autre tâche jugée essentielle pour la bonne marche de la cuisine. Qualifications et compétences requises : 3 à 5 ans d'expérience significative en cuisine japonaise; Sens de l'organisation; Excellentes habiletés de communication. Bilingue français /anglais en raison de sa communication fréquente avec les fournisseurs de l'international. POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! Quelques mots sur notre histoire inspirante : Trois ans après avoir immigré de Grèce, Tony Antonopoulos ouvre son premier restaurant dans le Vieux-Montréal, "Le Coin", le 4 août 1973. Son frère Costa se joint à lui en 1976, et ensemble ils développent une entreprise qui a prospéré pendant plus de 45 ans, connue jusqu'à récemment sous le nom de Groupe Antonopoulos. En 2022, Tony a confié la poursuite de sa part de l'entreprise à ses quatre enfants : Dina, Anna, Dimitri et Maria. Pour rendre hommage au premier restaurant de leur père, Corner Collection voit le jour. Type d'emploi : Temps Plein, Permanent Rémunération : à partir de ,00$ par an Avantages : Assurance Maladie Complémentaire Nourriture à Prix Réduit ou Gratuite REER Collectif Horaires de travail : Fins de semaine au besoin Quart de jour Quart de nuit Travail les jours fériés Lieu du poste : En présentiel
May 18, 2024
Full time
Le Kyo Bar Japonais offre des saveurs japonaises traditionnelles avec son menu inspiré des restaurants Izakaya, son choix impressionnant de sushis et sa généreuse carte de sakés proposant plus de 25 crus. Nous recherchons un.e chef.fe passionné.e pour rejoindre l 'équipe Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. VOTRE RÔLE CRUCIAL Relevant du Chef Exécutif, le chef sushi participera activement à l'élaboration d'un menu varié de sushis uniques et veillera à la formation des membres de sa brigade. Il assurera le bon déroulement des opérations de la cuisine en surveillant la mise en place de la cuisine, la préparation des plats, le montage des assiettes, etc. CE QUE NOUS OFFRONS : Travailler chez Corner a ses avantages! Nous croyons en l'importance d'un équilibre vie-travail sain en vous donnant accès aux essentiels de la vie quotidienne et en y ajoutant des rabais récréatifs sur les services Corner et les partenaires du quartier. Gérer une cuisine dans établissement reconnu ici et ailleurs Environnement favorisant la conciliation travail-vie personnelle avec des horaires flexibles Processus d'intégration complet pour vous familiariser rapidement avec votre travail et nos marques Programme d'assurances collectives Congés personnels Programme de REER collectif À deux pas d'une station de métro (rabais sur le transport en commun); Environnement hôtelier haut de gamme Programme de reconnaissance Évènements d'entreprise Rabais et tarifs préférentiels dans nos restaurants, hôtels, spa et chez nos partenaires du quartier L'ambiance et le charme du Vieux-Montréal Fonctions essentielles de l'emploi : Procède à l'inspection quotidienne de la cuisine et de ses paramètres. Assure la satisfaction de la clientèle par la rapidité du service et la qualité des plats présentés. Agit comme formateur auprès des membres de la brigade, principalement les membres de l'équipe de gestion. Veille à l'application des normes d'hygiène, de salubrité, de santé et de sécurité au travail. Gérer de manière efficace les ressources matérielles (gestion des inventaires, approvisionnements, etc.) allouées à son département d'assurer la qualité des produits utilisés et minimiser les pertes. Exécute toute autre tâche jugée essentielle pour la bonne marche de la cuisine. Qualifications et compétences requises : 3 à 5 ans d'expérience significative en cuisine japonaise; Sens de l'organisation; Excellentes habiletés de communication. Bilingue français /anglais en raison de sa communication fréquente avec les fournisseurs de l'international. POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! Quelques mots sur notre histoire inspirante : Trois ans après avoir immigré de Grèce, Tony Antonopoulos ouvre son premier restaurant dans le Vieux-Montréal, "Le Coin", le 4 août 1973. Son frère Costa se joint à lui en 1976, et ensemble ils développent une entreprise qui a prospéré pendant plus de 45 ans, connue jusqu'à récemment sous le nom de Groupe Antonopoulos. En 2022, Tony a confié la poursuite de sa part de l'entreprise à ses quatre enfants : Dina, Anna, Dimitri et Maria. Pour rendre hommage au premier restaurant de leur père, Corner Collection voit le jour. Type d'emploi : Temps Plein, Permanent Rémunération : à partir de ,00$ par an Avantages : Assurance Maladie Complémentaire Nourriture à Prix Réduit ou Gratuite REER Collectif Horaires de travail : Fins de semaine au besoin Quart de jour Quart de nuit Travail les jours fériés Lieu du poste : En présentiel
Gecko Hospitality - Carolina Bhikhari
Ashland, Virginia
Chef de Cuisine Position Overview: We are seeking a distinguished Chef de Cuisine to lead the culinary operations at our esteemed boutique establishment located in the heart of Ashland, VA. This role is not just a job; it's an opportunity to helm the kitchen of a property renowned for its intimate atmosphere, personalized guest experiences, and commitment to excellence in service. With a focus on local, seasonal ingredients and innovative culinary techniques, the Chef de Cuisine will play a pivotal role in defining the dining experience for our guests. Key Responsibilities: Culinary Leadership: Spearhead the culinary team, fostering an environment of creativity, collaboration, and high standards. Menu Development: Craft compelling menus that reflect seasonal availability and align with the property's brand, ensuring each dish embodies both innovation and tradition. Operational Excellence: Oversee all kitchen operations, ensuring impeccable standards of hygiene and safety are maintained while optimizing workflow and productivity. Financial Acuity: Work closely with management to establish and adhere to budgetary guidelines. Implement cost control measures without compromising quality. Guest Satisfaction: Champion the guest dining experience, incorporating feedback to continuously elevate the culinary offerings. Team Development: Mentor and develop kitchen staff, nurturing talent and promoting a culture of learning and professional growth. Qualifications: Proven experience in a leadership role within the culinary field, ideally within the hospitality industry, and specifically within smaller, boutique or independent entities. A strong portfolio showcasing a breadth of culinary skills, with a particular emphasis on menu development and execution. Excellent understanding of cost control, inventory management, and kitchen operations. Demonstrated ability to lead, inspire, and motivate a team towards achieving excellence. A commitment to upholding high standards of food safety and hygiene. Compensation: Competitive Salary Benefits: Comprehensive benefits package available after 90 days of employment, including health, dental, and vision insurance. Bonus Structure: An enticing bonus scheme based on mutually established performance parameters, commencing after six months, with the annual payout. We are looking for someone who shares our passion for excellence, innovation, and community. If you have a proven track record of culinary success, particularly in smaller, upscale settings, and are looking for an opportunity to bring your vision and skills to a unique property, we would love to hear from you. Apply today , or email your resume to for immediate consideration. # Executive Chef, Chef De Cuisine, Chef, Culinary, Executive Sous Chef Richmond, VA - Ashland, VA - Virginia
May 17, 2024
Full time
Chef de Cuisine Position Overview: We are seeking a distinguished Chef de Cuisine to lead the culinary operations at our esteemed boutique establishment located in the heart of Ashland, VA. This role is not just a job; it's an opportunity to helm the kitchen of a property renowned for its intimate atmosphere, personalized guest experiences, and commitment to excellence in service. With a focus on local, seasonal ingredients and innovative culinary techniques, the Chef de Cuisine will play a pivotal role in defining the dining experience for our guests. Key Responsibilities: Culinary Leadership: Spearhead the culinary team, fostering an environment of creativity, collaboration, and high standards. Menu Development: Craft compelling menus that reflect seasonal availability and align with the property's brand, ensuring each dish embodies both innovation and tradition. Operational Excellence: Oversee all kitchen operations, ensuring impeccable standards of hygiene and safety are maintained while optimizing workflow and productivity. Financial Acuity: Work closely with management to establish and adhere to budgetary guidelines. Implement cost control measures without compromising quality. Guest Satisfaction: Champion the guest dining experience, incorporating feedback to continuously elevate the culinary offerings. Team Development: Mentor and develop kitchen staff, nurturing talent and promoting a culture of learning and professional growth. Qualifications: Proven experience in a leadership role within the culinary field, ideally within the hospitality industry, and specifically within smaller, boutique or independent entities. A strong portfolio showcasing a breadth of culinary skills, with a particular emphasis on menu development and execution. Excellent understanding of cost control, inventory management, and kitchen operations. Demonstrated ability to lead, inspire, and motivate a team towards achieving excellence. A commitment to upholding high standards of food safety and hygiene. Compensation: Competitive Salary Benefits: Comprehensive benefits package available after 90 days of employment, including health, dental, and vision insurance. Bonus Structure: An enticing bonus scheme based on mutually established performance parameters, commencing after six months, with the annual payout. We are looking for someone who shares our passion for excellence, innovation, and community. If you have a proven track record of culinary success, particularly in smaller, upscale settings, and are looking for an opportunity to bring your vision and skills to a unique property, we would love to hear from you. Apply today , or email your resume to for immediate consideration. # Executive Chef, Chef De Cuisine, Chef, Culinary, Executive Sous Chef Richmond, VA - Ashland, VA - Virginia
ARRIVE Hotel Wilmington
Wilmington, North Carolina
CHEF DE CUISINE AT DRAM YARD RESTAURANT ARRIVE WILMINGTON POSITION PROFILE We're looking for a highly skilled and creative Chef de Cuisine at Dram Yard at ARRIVE Wilmington to run daily kitchen operations and manage the back-of-house team. The right candidate will be an experienced chef that's comfortable collaborating with our Culinary Director to ensure meal quality standards while managing costs and maintain staff morale. ABOUT DRAM YARD: Located at ARRIVE Wilmington, Dram Yard offers Southern coastal flavors with a global twist using locally-sourced ingredients in its intimate and thoughtfully designed dining room. This local favorite offers breakfast, barista service, dinner, and weekend brunch. If you're passionate about creating memorable experiences, thrive in a dynamic environment, and find joy in providing delightful, consistent service that turns first-time visitors into regulars, we invite you to join our team at Dram Yard. TASKS AT HAND: Running an efficient, productive, and professional kitchen on a day-to-day basis Developing a passionate and effective kitchen brigade that embraces all food preparation standards through hands-on education and positive encouragement Ensuring the quality and consistency of all dishes prepared and served in the restaurant Learning our steps of service, products, menu, and systems inside and out. Working collaboratively with all restaurant and hotel teams to ensure productivity and a fabulous guest experience Embracing and abiding by all corporate SOPs as well as state and local labor laws. In the kitchen, complying with food labeling, storage, and temperature control protocols Learning the entire menu inside and out, so you're able to describe, create, and train other kitchen staff on preparation and flavor profiles Carrying out all tasks in a reasonable time frame to ensure the smooth running of the areas Demonstrating a keen interest in the industry as a whole and a passion for keeping up with current trends. Communicating clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions, Collaborating with and help to new team members, offering support, advice, guidance, and encouragment when applicable. WHAT WE'RE LOOKING FOR: Understanding of stock control in their department Demonstrate an interest in the industry as a whole and keep up with current trends. Shows ability to adapt during busier or quieter services as necessary Demonstrate a full understanding of their role and carries it out in line with their job description. Works effectively with the team Works accurately and efficiently in their role Able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources. Communicates relevant information regularly, efficiently and concisely to other members of the brigade or managers necessary Communicates clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions, Offers help to new team members and offers support/advice Works as an integral part of the wider team Makes good decisions based upon a mixture of analysis, wisdom, experience and judgment, rather than emotions by effectively assessing risks. Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team. Must be able to stand or walk a minimum eight-hour shift. Requires mobility and prolonged standing, walking, bending and lifting up to 50 lbs. WHAT'S IN IT FOR YOU: A competitive compensation package including medical, dental, vision, and life insurance. 401(k) retirement plan (future you will love this one!) Paid time off, holiday pay, and sick pay when you're under the weather. Career advancement in an organization committed to helping star employees thrive. There's also an opportunity to expand your career trajectory as we are a fast-growing company with hotels and restaurants in multiple cities. Professional development that sets you up for success across multiple hospitality career paths. A collaborative work environment where your creative ideas can come to fruition. Amazing employee discounts on hotels and dining across our entire portfolio (18 hotels and more to come!) Hands-on training with a nimble team. Palisociety is an Equal Opportunity Employer committed to hiring a diverse workforce and sustaining an inclusive culture. Palisociety does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state, or local laws. For more information, visit or For more information, visit or For more information, visit or We are an E-Verify Employer/Somos un empleador de E-Verify. REQUIREMENTS 2-3 years previous experience as a Chef in a hotel restaurant. Food Handler Certification required. Flexible Schedule - able to work weekends and holidays Ability to walk, stand, and bend continuously. Able to carry up to 40lbs. MORE ABOUT US: Palisociety is a fully integrated hospitality company that develops and operates unique hotels and residences across the country. In addition to our independent collection of hotels, we also operate Palihouses, Palihotels, and ARRIVE by Palisociety. We strive to delight and inspire our guests and local community by creating one-of-a-kind neighborhood-centric places filled with interesting people, friendly staff, and trusty service. We're a family business founded in Los Angeles by CEO Avi Brosh in 1998. As we continue to grow and develop new hotels and restaurants, we're always looking for spirited, hardworking, passionate people that can join our team and grow with us!
May 09, 2024
Full time
CHEF DE CUISINE AT DRAM YARD RESTAURANT ARRIVE WILMINGTON POSITION PROFILE We're looking for a highly skilled and creative Chef de Cuisine at Dram Yard at ARRIVE Wilmington to run daily kitchen operations and manage the back-of-house team. The right candidate will be an experienced chef that's comfortable collaborating with our Culinary Director to ensure meal quality standards while managing costs and maintain staff morale. ABOUT DRAM YARD: Located at ARRIVE Wilmington, Dram Yard offers Southern coastal flavors with a global twist using locally-sourced ingredients in its intimate and thoughtfully designed dining room. This local favorite offers breakfast, barista service, dinner, and weekend brunch. If you're passionate about creating memorable experiences, thrive in a dynamic environment, and find joy in providing delightful, consistent service that turns first-time visitors into regulars, we invite you to join our team at Dram Yard. TASKS AT HAND: Running an efficient, productive, and professional kitchen on a day-to-day basis Developing a passionate and effective kitchen brigade that embraces all food preparation standards through hands-on education and positive encouragement Ensuring the quality and consistency of all dishes prepared and served in the restaurant Learning our steps of service, products, menu, and systems inside and out. Working collaboratively with all restaurant and hotel teams to ensure productivity and a fabulous guest experience Embracing and abiding by all corporate SOPs as well as state and local labor laws. In the kitchen, complying with food labeling, storage, and temperature control protocols Learning the entire menu inside and out, so you're able to describe, create, and train other kitchen staff on preparation and flavor profiles Carrying out all tasks in a reasonable time frame to ensure the smooth running of the areas Demonstrating a keen interest in the industry as a whole and a passion for keeping up with current trends. Communicating clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions, Collaborating with and help to new team members, offering support, advice, guidance, and encouragment when applicable. WHAT WE'RE LOOKING FOR: Understanding of stock control in their department Demonstrate an interest in the industry as a whole and keep up with current trends. Shows ability to adapt during busier or quieter services as necessary Demonstrate a full understanding of their role and carries it out in line with their job description. Works effectively with the team Works accurately and efficiently in their role Able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources. Communicates relevant information regularly, efficiently and concisely to other members of the brigade or managers necessary Communicates clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions, Offers help to new team members and offers support/advice Works as an integral part of the wider team Makes good decisions based upon a mixture of analysis, wisdom, experience and judgment, rather than emotions by effectively assessing risks. Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team. Must be able to stand or walk a minimum eight-hour shift. Requires mobility and prolonged standing, walking, bending and lifting up to 50 lbs. WHAT'S IN IT FOR YOU: A competitive compensation package including medical, dental, vision, and life insurance. 401(k) retirement plan (future you will love this one!) Paid time off, holiday pay, and sick pay when you're under the weather. Career advancement in an organization committed to helping star employees thrive. There's also an opportunity to expand your career trajectory as we are a fast-growing company with hotels and restaurants in multiple cities. Professional development that sets you up for success across multiple hospitality career paths. A collaborative work environment where your creative ideas can come to fruition. Amazing employee discounts on hotels and dining across our entire portfolio (18 hotels and more to come!) Hands-on training with a nimble team. Palisociety is an Equal Opportunity Employer committed to hiring a diverse workforce and sustaining an inclusive culture. Palisociety does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state, or local laws. For more information, visit or For more information, visit or For more information, visit or We are an E-Verify Employer/Somos un empleador de E-Verify. REQUIREMENTS 2-3 years previous experience as a Chef in a hotel restaurant. Food Handler Certification required. Flexible Schedule - able to work weekends and holidays Ability to walk, stand, and bend continuously. Able to carry up to 40lbs. MORE ABOUT US: Palisociety is a fully integrated hospitality company that develops and operates unique hotels and residences across the country. In addition to our independent collection of hotels, we also operate Palihouses, Palihotels, and ARRIVE by Palisociety. We strive to delight and inspire our guests and local community by creating one-of-a-kind neighborhood-centric places filled with interesting people, friendly staff, and trusty service. We're a family business founded in Los Angeles by CEO Avi Brosh in 1998. As we continue to grow and develop new hotels and restaurants, we're always looking for spirited, hardworking, passionate people that can join our team and grow with us!
Henderson Group Recruiting
Westlake Village, California
Local Westlake Village, CA fine dining group is looking for a Restaurant Chef De Cuisine. The Restaurant Chef De Cuisine is a special position in our group for it involves not only caring out the menu but helping develop specials and seasonal options. Multi-concept group has many paths for growth if the operations are successful with this opening. Please apply today Restaurant Chef De Cuisine Requirements: Scratch food with Italian experience is a huge plus High sales volume with seasonal menu Mentoring sous chefs and hourly kitchen staff People first mentality Restaurant Chef De Cuisine Compensation: 85-95k base with bonus PTO Health care options Growth Apply today must have relative experience to be considered
May 09, 2024
Local Westlake Village, CA fine dining group is looking for a Restaurant Chef De Cuisine. The Restaurant Chef De Cuisine is a special position in our group for it involves not only caring out the menu but helping develop specials and seasonal options. Multi-concept group has many paths for growth if the operations are successful with this opening. Please apply today Restaurant Chef De Cuisine Requirements: Scratch food with Italian experience is a huge plus High sales volume with seasonal menu Mentoring sous chefs and hourly kitchen staff People first mentality Restaurant Chef De Cuisine Compensation: 85-95k base with bonus PTO Health care options Growth Apply today must have relative experience to be considered
Description: Unlock Your Potential at The Essex Resort & Spa! Embark on a journey where passion meets profession at The Essex Resort & Spa, where we redefine hospitality excellence. Nestled in the heart of Vermont's picturesque countryside, our luxurious haven offers more than just a job; it's an invitation to join a dynamic team dedicated to crafting unforgettable experiences. Whether you're a seasoned expert or an aspiring talent, our diverse range of career opportunities promises growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, from administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating moments of magic for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, the path to success is paved with endless possibilities. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. Junction at The Essex Resort & Spa is an integral part of Vermont's culinary scene, offering a unique dining experience that celebrates the region's flavors and traditions. Our kitchen is committed to delivering innovative dishes crafted with locally sourced ingredients, creating memorable dining moments for our guests. BASIC FUNCTION: The Chef de Cuisine is an experienced Chef who possesses skills in all of a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine in order to promote the appeal and prestige of a la carte dining. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE: Five years experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements. ESSENTIAL FUNCTIONS: Ensure standards of preparation, quality, consistency and presentation of food in Junction. Supervise, develop and train the Junction Line Cooks. Maintain inventory and ordering specialty items. Produce new/special menus for Junction using seasonal food products. Working closely with the Restaurant Managers to maintain open communication between the Kitchen and the Restaurant. Ensuring cost/product control on all menu items in Junction. Maintain a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Employee Handbook. Maintain the highest level of employee/guest relations. Work with our Sales/Marketing Department to promote Junction. Create daily requisitions for foods and supplies. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Director of Culinary. Benefits: Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides: On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIaf7014c9abdf-0904
May 01, 2024
Full time
Description: Unlock Your Potential at The Essex Resort & Spa! Embark on a journey where passion meets profession at The Essex Resort & Spa, where we redefine hospitality excellence. Nestled in the heart of Vermont's picturesque countryside, our luxurious haven offers more than just a job; it's an invitation to join a dynamic team dedicated to crafting unforgettable experiences. Whether you're a seasoned expert or an aspiring talent, our diverse range of career opportunities promises growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, from administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating moments of magic for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, the path to success is paved with endless possibilities. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. Junction at The Essex Resort & Spa is an integral part of Vermont's culinary scene, offering a unique dining experience that celebrates the region's flavors and traditions. Our kitchen is committed to delivering innovative dishes crafted with locally sourced ingredients, creating memorable dining moments for our guests. BASIC FUNCTION: The Chef de Cuisine is an experienced Chef who possesses skills in all of a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine in order to promote the appeal and prestige of a la carte dining. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE: Five years experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements. ESSENTIAL FUNCTIONS: Ensure standards of preparation, quality, consistency and presentation of food in Junction. Supervise, develop and train the Junction Line Cooks. Maintain inventory and ordering specialty items. Produce new/special menus for Junction using seasonal food products. Working closely with the Restaurant Managers to maintain open communication between the Kitchen and the Restaurant. Ensuring cost/product control on all menu items in Junction. Maintain a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Employee Handbook. Maintain the highest level of employee/guest relations. Work with our Sales/Marketing Department to promote Junction. Create daily requisitions for foods and supplies. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Director of Culinary. Benefits: Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides: On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIaf7014c9abdf-0904
ALL ROADS LEAD TO YOU Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. WHY SNOWBIRD LODGE Located in North Carolina's Great Smoky Mountains and more specifically Robbinsville . Snowbird Mountain Lodge is a timeless, all-inclusive destination with stunning views of the Nantahala National Forest and Lake Santeelah. A haven to escape from the everyday, Snowbird guests enjoy culinary, local flavors, breathtaking surroundings and outdoor adventure. ALL ROADS LEAD TO YOU A successful CDC will have 4+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite. As the Chef de Cuisine you'll encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment Lead by example and set the tone for health, safety and cleanliness throughout the property WHAT TO EXPECT. IN THE LODGE, RESTAURANT, & ROOMS Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. 2+ years of experience in kitchen preparation and culinary experience in a high-volume environment. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity: be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT Competitive Pay + PTO : Competitive base + Performance based bonus (paid out quarterly) + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO REQUIREMENTS 4+ years' of successful restaurant management experience Thrive in high-volume, scratch kitchen, and upscale food focused environments Passionate about Internal Hospitality and embrace our core values Strong problem resolution skills Have exceptional organizational skills and a keen eye for detail Effective communication skills and the ability to navigate important conversation Indigo Road is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state or local laws, including but not limited to race, color, sex, ancestry, age, national origin, religion, mental or physical disability, marital status, family responsibility, sexual orientation, gender identity or expression, pregnancy, personal appearances, tobacco use, matriculation or political affiliation, genetic information or any protected veteran status. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PIc7a1-
Apr 30, 2024
Full time
ALL ROADS LEAD TO YOU Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. WHY SNOWBIRD LODGE Located in North Carolina's Great Smoky Mountains and more specifically Robbinsville . Snowbird Mountain Lodge is a timeless, all-inclusive destination with stunning views of the Nantahala National Forest and Lake Santeelah. A haven to escape from the everyday, Snowbird guests enjoy culinary, local flavors, breathtaking surroundings and outdoor adventure. ALL ROADS LEAD TO YOU A successful CDC will have 4+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite. As the Chef de Cuisine you'll encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment Lead by example and set the tone for health, safety and cleanliness throughout the property WHAT TO EXPECT. IN THE LODGE, RESTAURANT, & ROOMS Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. 2+ years of experience in kitchen preparation and culinary experience in a high-volume environment. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity: be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT Competitive Pay + PTO : Competitive base + Performance based bonus (paid out quarterly) + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO REQUIREMENTS 4+ years' of successful restaurant management experience Thrive in high-volume, scratch kitchen, and upscale food focused environments Passionate about Internal Hospitality and embrace our core values Strong problem resolution skills Have exceptional organizational skills and a keen eye for detail Effective communication skills and the ability to navigate important conversation Indigo Road is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state or local laws, including but not limited to race, color, sex, ancestry, age, national origin, religion, mental or physical disability, marital status, family responsibility, sexual orientation, gender identity or expression, pregnancy, personal appearances, tobacco use, matriculation or political affiliation, genetic information or any protected veteran status. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PIc7a1-
Job Description Unit Description: Grow your career and develop a team that shares your desire to make a difference. Sodexo is seeking an Executive Chef 1 - Ibby s Bistro to support Washington University in St. Louis, MO!! Washington University in St. Louis campuses are located near the cultural center of St. Louis, surrounded by and adjacent to museums, performance venues, vibrant entertainment and dining districts, one of the nation s largest civic parks, and beautiful, tree-lined neighborhoods rich in history and diversity. Nestled at the heart of Washington University in St. Louis campus, Ibby s Bistro in the Danforth University Center is a culinary gem. This campus bistro serves fresh, creative cuisine inspired by local ingredients and the changing seasons. Behind the scenes, Ibby s chefs use classical techniques to create eye-catching, palate-pleasing dishes. With a focus on sustainability and local sourcing, Ibby s offers a delightful daily-changing à la carte menu. Named in honor of Elizabeth Ibby Danforth, who made a profound impact during her time as the university s first lady, Ibby s is a tribute to her legacy. Ibby s embodies culinary excellence, sustainability, and a dedication to nurturing students, inspired by the woman who continues to influence Washington University s community and values. The hours are Tuesday - Friday: 11am - 10pm and Saturday: 10am - 3pm (closed Sunday and Mondays). Check out Ibby's Bistro: Ibby's Bistro The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? We offer Food Service Management and Catering positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management specializing in Catering. With benefits including schedules that encourage work-life balance and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 20, 2024
Full time
Job Description Unit Description: Grow your career and develop a team that shares your desire to make a difference. Sodexo is seeking an Executive Chef 1 - Ibby s Bistro to support Washington University in St. Louis, MO!! Washington University in St. Louis campuses are located near the cultural center of St. Louis, surrounded by and adjacent to museums, performance venues, vibrant entertainment and dining districts, one of the nation s largest civic parks, and beautiful, tree-lined neighborhoods rich in history and diversity. Nestled at the heart of Washington University in St. Louis campus, Ibby s Bistro in the Danforth University Center is a culinary gem. This campus bistro serves fresh, creative cuisine inspired by local ingredients and the changing seasons. Behind the scenes, Ibby s chefs use classical techniques to create eye-catching, palate-pleasing dishes. With a focus on sustainability and local sourcing, Ibby s offers a delightful daily-changing à la carte menu. Named in honor of Elizabeth Ibby Danforth, who made a profound impact during her time as the university s first lady, Ibby s is a tribute to her legacy. Ibby s embodies culinary excellence, sustainability, and a dedication to nurturing students, inspired by the woman who continues to influence Washington University s community and values. The hours are Tuesday - Friday: 11am - 10pm and Saturday: 10am - 3pm (closed Sunday and Mondays). Check out Ibby's Bistro: Ibby's Bistro The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? We offer Food Service Management and Catering positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management specializing in Catering. With benefits including schedules that encourage work-life balance and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Job Description Job Overview: This Executive Chef leads our culinary team at the resort s casual and comfortable restaurant called 20th Hole which requires a passion for American comfort food and a flair for creating an exceptional dining experience. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining the highest standards of culinary excellence. Job Specification: Onsite: Black Desert Resort Shift & Schedule Availability: Year Round / Full Time The budgeted range starts at $68,000 - $75,000. Actual pay will be adjusted based on experience. Job Responsibilities but not limited: Develop and maintain a menu that celebrates American comfort food classics, focusing on quality and locally sourced ingredients. Lead and inspire a team of culinary professionals, ensuring high standards of food preparation and presentation are met consistently. Work closely with local suppliers to source the freshest ingredients, showcasing the region s best produce. Manage kitchen operations, including staff scheduling, training, and development. Ensure compliance with health and safety regulations in the kitchen. Collaborate with the restaurant manager to align the culinary and overall business objectives of 20th Hole. Create a memorable brunch experience for weekend golfers and guests, featuring a mix of breakfast favorites and selections from the all-day menu. Manage the P&Ls, forecasting, and kitchen budget including food cost control and inventory management. Continuously innovate and update menu offerings based on guest feedback and current culinary trends. Minimum of 5 years of culinary experience, with at least 2 years in a leadership role in a cuisine restaurant. Demonstrated ability in creating innovative and appealing menus. Strong leadership and team management skills, with a track record of training and motivating staff. Excellent organizational, time management, and multitasking abilities. Proficiency in various cooking methods, ingredients, equipment, and procedures. Knowledgeable in food and labor cost management. Excellent communication and interpersonal skills, capable of building strong relationships with staff, guests, and suppliers. Ability to work flexible hours, including nights, weekends, and holidays. Compensation details: 0 Yearly Salary PI1e2a83275dec-1269
May 20, 2024
Full time
Job Description Job Overview: This Executive Chef leads our culinary team at the resort s casual and comfortable restaurant called 20th Hole which requires a passion for American comfort food and a flair for creating an exceptional dining experience. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining the highest standards of culinary excellence. Job Specification: Onsite: Black Desert Resort Shift & Schedule Availability: Year Round / Full Time The budgeted range starts at $68,000 - $75,000. Actual pay will be adjusted based on experience. Job Responsibilities but not limited: Develop and maintain a menu that celebrates American comfort food classics, focusing on quality and locally sourced ingredients. Lead and inspire a team of culinary professionals, ensuring high standards of food preparation and presentation are met consistently. Work closely with local suppliers to source the freshest ingredients, showcasing the region s best produce. Manage kitchen operations, including staff scheduling, training, and development. Ensure compliance with health and safety regulations in the kitchen. Collaborate with the restaurant manager to align the culinary and overall business objectives of 20th Hole. Create a memorable brunch experience for weekend golfers and guests, featuring a mix of breakfast favorites and selections from the all-day menu. Manage the P&Ls, forecasting, and kitchen budget including food cost control and inventory management. Continuously innovate and update menu offerings based on guest feedback and current culinary trends. Minimum of 5 years of culinary experience, with at least 2 years in a leadership role in a cuisine restaurant. Demonstrated ability in creating innovative and appealing menus. Strong leadership and team management skills, with a track record of training and motivating staff. Excellent organizational, time management, and multitasking abilities. Proficiency in various cooking methods, ingredients, equipment, and procedures. Knowledgeable in food and labor cost management. Excellent communication and interpersonal skills, capable of building strong relationships with staff, guests, and suppliers. Ability to work flexible hours, including nights, weekends, and holidays. Compensation details: 0 Yearly Salary PI1e2a83275dec-1269
Job Description Overview Job Overview: This Executive Chef leads our culinary team at Latitudes 37 which requires a creative approach to American cuisine, a passion for fresh, locally sourced ingredients, and a dedication to delivering a diverse and flavorful dining experience. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining the highest standards of culinary excellence. Job Specification: Onsite: Black Desert Resort Shift & Schedule Availability: Year Round / Full Time The budgeted range starts at $68,000 - $75,000. Actual pay will be adjusted based on experience. Job Responsibilities but not limited: Craft innovative and diverse menus for breakfast, lunch, and dinner services, highlighting contemporary American cuisine with a focus on seasonal and local ingredients. Supervise all aspects of kitchen operations, including food preparation, cooking, and presentation, ensuring excellence in quality and taste. Lead, mentor, and develop the kitchen staff, promoting a culture of teamwork, professionalism, and culinary passion. Collaborate closely with food and beverage management to align culinary strategies with the overall objectives of Latitudes. Efficiently manage kitchen budgets, food cost, and inventory, including sourcing ingredients, negotiating with suppliers, and minimizing waste. Uphold and enforce strict health and safety standards, ensuring a clean and safe kitchen environment. Engage with guests to gather feedback, manage special requests, and ensure a high level of customer satisfaction. Keep up-to-date with culinary trends, techniques, and local food movements, integrating these elements into the restaurant s offerings. Manage and resolve any kitchen staff issues in a professional and timely manner. Minimum of 5 years of culinary experience, with at least 2 years in a leadership role in a cuisine restaurant. Demonstrated ability in creating innovative and appealing menus. Strong leadership and team management skills, with a track record of training and motivating staff. Excellent organizational, time management, and multitasking abilities. Proficiency in various cooking methods, ingredients, equipment, and procedures. Knowledgeable in food and labor cost management. Excellent communication and interpersonal skills, capable of building strong relationships with staff, guests, and suppliers. Ability to work flexible hours, including nights, weekends, and holidays. Compensation details: 0 Yearly Salary PIe07890fb5b9b-2855
May 20, 2024
Full time
Job Description Overview Job Overview: This Executive Chef leads our culinary team at Latitudes 37 which requires a creative approach to American cuisine, a passion for fresh, locally sourced ingredients, and a dedication to delivering a diverse and flavorful dining experience. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining the highest standards of culinary excellence. Job Specification: Onsite: Black Desert Resort Shift & Schedule Availability: Year Round / Full Time The budgeted range starts at $68,000 - $75,000. Actual pay will be adjusted based on experience. Job Responsibilities but not limited: Craft innovative and diverse menus for breakfast, lunch, and dinner services, highlighting contemporary American cuisine with a focus on seasonal and local ingredients. Supervise all aspects of kitchen operations, including food preparation, cooking, and presentation, ensuring excellence in quality and taste. Lead, mentor, and develop the kitchen staff, promoting a culture of teamwork, professionalism, and culinary passion. Collaborate closely with food and beverage management to align culinary strategies with the overall objectives of Latitudes. Efficiently manage kitchen budgets, food cost, and inventory, including sourcing ingredients, negotiating with suppliers, and minimizing waste. Uphold and enforce strict health and safety standards, ensuring a clean and safe kitchen environment. Engage with guests to gather feedback, manage special requests, and ensure a high level of customer satisfaction. Keep up-to-date with culinary trends, techniques, and local food movements, integrating these elements into the restaurant s offerings. Manage and resolve any kitchen staff issues in a professional and timely manner. Minimum of 5 years of culinary experience, with at least 2 years in a leadership role in a cuisine restaurant. Demonstrated ability in creating innovative and appealing menus. Strong leadership and team management skills, with a track record of training and motivating staff. Excellent organizational, time management, and multitasking abilities. Proficiency in various cooking methods, ingredients, equipment, and procedures. Knowledgeable in food and labor cost management. Excellent communication and interpersonal skills, capable of building strong relationships with staff, guests, and suppliers. Ability to work flexible hours, including nights, weekends, and holidays. Compensation details: 0 Yearly Salary PIe07890fb5b9b-2855
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. Essential Functions and Duties: MML Hospitality is seeking a Pastry Chef to join our highly anticipated California opening of Clark's Montecito. The Pastry Chef is responsible for planning/preparing pastry items and managing/directing the Pastry Sous and related parties for the execution of all pastry items at the restaurant. What we are looking for: Oversee pastry production for the restaurant ensuring quality from procurement, and production to execution daily to ensure successful, delicious, consistent, and profitable services. Supervisory responsibilities will include recruiting, interviewing, and hiring Pastry Cooks. Create a positive work environment and continue to train staff and broaden skillsets. Order products needed for production and maintained inventory with both food cost and product quality in mind. Food Cost control in partnership with Executive Chef Hourly Labor Cost Control in partnership with Executive Chef Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations Other job duties as assigned. Requirements: At least four years of pastry management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PIa04bd8bb5a62-0229
May 20, 2024
Full time
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. Essential Functions and Duties: MML Hospitality is seeking a Pastry Chef to join our highly anticipated California opening of Clark's Montecito. The Pastry Chef is responsible for planning/preparing pastry items and managing/directing the Pastry Sous and related parties for the execution of all pastry items at the restaurant. What we are looking for: Oversee pastry production for the restaurant ensuring quality from procurement, and production to execution daily to ensure successful, delicious, consistent, and profitable services. Supervisory responsibilities will include recruiting, interviewing, and hiring Pastry Cooks. Create a positive work environment and continue to train staff and broaden skillsets. Order products needed for production and maintained inventory with both food cost and product quality in mind. Food Cost control in partnership with Executive Chef Hourly Labor Cost Control in partnership with Executive Chef Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations Other job duties as assigned. Requirements: At least four years of pastry management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PIa04bd8bb5a62-0229
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: The Executive Chef oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the restaurant, and staying up-to-date with industry trends and innovations. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: Manage high-volume kitchen operations with a focus on quality and efficiency Lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability Implement and enforce food safety regulations and procedures Expertly plan and develops menus, including the ability to create dishes that are both innovative and cost-effective Requirements: At least four years of culinary management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PIf9af4b9daa4f-5988
May 20, 2024
Full time
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: The Executive Chef oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the restaurant, and staying up-to-date with industry trends and innovations. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: Manage high-volume kitchen operations with a focus on quality and efficiency Lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability Implement and enforce food safety regulations and procedures Expertly plan and develops menus, including the ability to create dishes that are both innovative and cost-effective Requirements: At least four years of culinary management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PIf9af4b9daa4f-5988
Job Description Unit Description: Do you strive to create amazing culinary experiences? Relocation Assistance Available This account will fall under the SodexoMAGIC portfolio of business. We are SodexoMagic! In 2006, Sodexo, Inc. joined forces with Magic Johnson Enterprises which resulted in a joint venture called SodexoMagic. By leveraging the power of business entrepreneur and NBA all-star, Earvin Magic Johnson s brand with Sodexo s extensive portfolio of quality-of-life offerings, SodexoMagic effectively provides flexible, innovative, and comprehensive service solutions that have a broad consumer appeal to the marketplace. This strategic alliance, 51% owned by Earvin Magic Johnson and 49% owned by Sodexo, Inc., allows for an unrivaled partnership in providing creative dining and facilities management solutions. At SodexoMagic, we sustain and empower communities everywhere through healthy food and exceptional services. We stand with our employees and partners to ensure quality, safeguard wellness and create a just and more equitable future for all people. SodexoMAGIC offers our dedicated services via these segments: Corporate Services, Hospitals, K-12 Schools, Universities, and Airline Lounges. We are in search of our next Magic Maker at the following location: SodexoMAGIC is looking for a Executive Chef 3 for the Morehouse College account in the Atlanta metro area. The Executive Chef needs to be a talented culinarian experienced in high-end and high-volume cuisines, with exceptional organizational and leadership skills. This individual will be expected to be on the floor during service times communicating with students, faculty, and staff. This position will manage a resident dining and catering operation. The Executive Chef will be very hands on in the menu planning process, labor schedules, production, marketing plan, and much more. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor s Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 20, 2024
Full time
Job Description Unit Description: Do you strive to create amazing culinary experiences? Relocation Assistance Available This account will fall under the SodexoMAGIC portfolio of business. We are SodexoMagic! In 2006, Sodexo, Inc. joined forces with Magic Johnson Enterprises which resulted in a joint venture called SodexoMagic. By leveraging the power of business entrepreneur and NBA all-star, Earvin Magic Johnson s brand with Sodexo s extensive portfolio of quality-of-life offerings, SodexoMagic effectively provides flexible, innovative, and comprehensive service solutions that have a broad consumer appeal to the marketplace. This strategic alliance, 51% owned by Earvin Magic Johnson and 49% owned by Sodexo, Inc., allows for an unrivaled partnership in providing creative dining and facilities management solutions. At SodexoMagic, we sustain and empower communities everywhere through healthy food and exceptional services. We stand with our employees and partners to ensure quality, safeguard wellness and create a just and more equitable future for all people. SodexoMAGIC offers our dedicated services via these segments: Corporate Services, Hospitals, K-12 Schools, Universities, and Airline Lounges. We are in search of our next Magic Maker at the following location: SodexoMAGIC is looking for a Executive Chef 3 for the Morehouse College account in the Atlanta metro area. The Executive Chef needs to be a talented culinarian experienced in high-end and high-volume cuisines, with exceptional organizational and leadership skills. This individual will be expected to be on the floor during service times communicating with students, faculty, and staff. This position will manage a resident dining and catering operation. The Executive Chef will be very hands on in the menu planning process, labor schedules, production, marketing plan, and much more. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor s Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What will you do in this job?: Works closely with and supervises B-O-H staff, in absence of Executive Chef, in the Grouse Mountain Lodge (GML) food & beverage department Works with Executive Chef to supervise prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Collaborates in creating specials highlighting local ingredients and Montana-inspired cuisine Leads restaurant & banquet food production including prep, line cooking and expediting Assists Executive chef with administrative tasks such as ordering, inventor and scheduling Ensures sanitation and cleanliness of kitchen stations, and maintains state and federal food safety standards What skills and experience do you need for this job?: Two (2) years of leadership experience in a high-volume, fast-paced, full-service restaurant Experience in a high-volume banquet and wedding catering preferred Experience working in a seasonal environment with diverse teams Current Serv-Safe certification or food handler sanitation certificate Strong "can-do," attitude with willingness to be flexible and adaptable Ability to make decisions, solve problems and exercise good judgment Strong commitment to building positive working relationships Willingness to work with a geographically dispersed team in a seasonal environment Resourceful, with a curiosity to solve problems and create new solutions Ability to organize and prioritize multiple tasks in a fast-paced environment Sense of urgency to complete job duties accurately and in a timely manner Sense of humor and ability to 'let things roll' when the unexpected happens Solid written and verbal communication skills Hospitality and service-focused mindset including the need to work successfully with both internal and external partners Strong sense of prioritization and focus to complete tasks This job description describes at a high level what a Sous Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. To handle this job successfully, any person hired must be able to perform responsibilities as described. Pursuit will make any reasonable accommodation to help a person with disabilities perform their job. This job is based in Whitefish, Montana, USA. Relocation to the area and the legal ability to work in the United States is required. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
May 20, 2024
Full time
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What will you do in this job?: Works closely with and supervises B-O-H staff, in absence of Executive Chef, in the Grouse Mountain Lodge (GML) food & beverage department Works with Executive Chef to supervise prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Collaborates in creating specials highlighting local ingredients and Montana-inspired cuisine Leads restaurant & banquet food production including prep, line cooking and expediting Assists Executive chef with administrative tasks such as ordering, inventor and scheduling Ensures sanitation and cleanliness of kitchen stations, and maintains state and federal food safety standards What skills and experience do you need for this job?: Two (2) years of leadership experience in a high-volume, fast-paced, full-service restaurant Experience in a high-volume banquet and wedding catering preferred Experience working in a seasonal environment with diverse teams Current Serv-Safe certification or food handler sanitation certificate Strong "can-do," attitude with willingness to be flexible and adaptable Ability to make decisions, solve problems and exercise good judgment Strong commitment to building positive working relationships Willingness to work with a geographically dispersed team in a seasonal environment Resourceful, with a curiosity to solve problems and create new solutions Ability to organize and prioritize multiple tasks in a fast-paced environment Sense of urgency to complete job duties accurately and in a timely manner Sense of humor and ability to 'let things roll' when the unexpected happens Solid written and verbal communication skills Hospitality and service-focused mindset including the need to work successfully with both internal and external partners Strong sense of prioritization and focus to complete tasks This job description describes at a high level what a Sous Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. To handle this job successfully, any person hired must be able to perform responsibilities as described. Pursuit will make any reasonable accommodation to help a person with disabilities perform their job. This job is based in Whitefish, Montana, USA. Relocation to the area and the legal ability to work in the United States is required. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
What perks can you expect?: $1,500 sign on bonus! End of season completion bonus! Work in a dynamic, culturally diverse team from around the globe Seasonal work experience in a historic hotel setting in an iconic, unforgettable, and inspiring locations Complimentary lodging! Complimentary WiFi and laundry The chance to work in an inclusive culture and make life-long friends Opportunities for career growth or future work at other Pursuit locations Access to one of the world's most beautiful and iconic National Parks What will be your daily pursuit?: Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What is the compensation for this role?: $18.00/hour What will you do in this job?: Act as kitchen manager when Chef is off duty Create daily specials highlighting local ingredients and Montana-inspired cuisine Expedite orders Train and invest in culinary team's learning and growth Assist with ordering, inventory, scheduling, etc Maintain sanitation and cleanliness of kitchen stations Maintain state and federal food safety standards Assist as needed with set up of rooms for special events, meetings, conferences, and banquets Offers assistance to guests and teammates where needed Be a utility player who can complete a variety of job duties This job description describes at a high level what a Sous Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. What skills and experience do you need for this job?: 1-3 years high-volume culinary management experience required Current Serv-Safe certification or food handler sanitation certificate required Work-ethic and commitment to the team and guest is key Be willing and able to work solo or as part of a team Be committed to Safety First and the highest quality of cleaning & sanitizing standards Be organized with a great eye for detail Be kind to others and always bring your best Be a good communicator, always suggesting ideas and solutions Be helpful and friendly, willing to go the extra mile Be relaxed, flexible and able to handle a few curve balls Be ready to have fun! What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Glacier National Park. You'll see amazing scenery and wildlife. You'll participate in team events - and fun! You'll spend your days in a kitchen at a historic lodge or hotel! Glacier Park Collection is a non-smoking, drug-free environment Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance) required You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
May 20, 2024
Full time
What perks can you expect?: $1,500 sign on bonus! End of season completion bonus! Work in a dynamic, culturally diverse team from around the globe Seasonal work experience in a historic hotel setting in an iconic, unforgettable, and inspiring locations Complimentary lodging! Complimentary WiFi and laundry The chance to work in an inclusive culture and make life-long friends Opportunities for career growth or future work at other Pursuit locations Access to one of the world's most beautiful and iconic National Parks What will be your daily pursuit?: Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What is the compensation for this role?: $18.00/hour What will you do in this job?: Act as kitchen manager when Chef is off duty Create daily specials highlighting local ingredients and Montana-inspired cuisine Expedite orders Train and invest in culinary team's learning and growth Assist with ordering, inventory, scheduling, etc Maintain sanitation and cleanliness of kitchen stations Maintain state and federal food safety standards Assist as needed with set up of rooms for special events, meetings, conferences, and banquets Offers assistance to guests and teammates where needed Be a utility player who can complete a variety of job duties This job description describes at a high level what a Sous Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. What skills and experience do you need for this job?: 1-3 years high-volume culinary management experience required Current Serv-Safe certification or food handler sanitation certificate required Work-ethic and commitment to the team and guest is key Be willing and able to work solo or as part of a team Be committed to Safety First and the highest quality of cleaning & sanitizing standards Be organized with a great eye for detail Be kind to others and always bring your best Be a good communicator, always suggesting ideas and solutions Be helpful and friendly, willing to go the extra mile Be relaxed, flexible and able to handle a few curve balls Be ready to have fun! What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Glacier National Park. You'll see amazing scenery and wildlife. You'll participate in team events - and fun! You'll spend your days in a kitchen at a historic lodge or hotel! Glacier Park Collection is a non-smoking, drug-free environment Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance) required You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 20, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Sous Chef The Epicurean is located at 84 Queen St in beautiful Niagara-on-the-Lake. We are looking for a strong Sous Chef that will be able to handle fast pace and be well versed in all aspects of the kitchen As a Sous Chef, you will consistently provide guests with great food and excellent experience. Must work well with other team members. 2-3 Sous Chef positions available Why you should work at The Epicurean: Salary: according to experience Tips Benefits We are looking for a skilled, passionate, enthusiastic Sous Chef and to complete our team and have experience in the field. In order to qualify for our Sous Chef, you must have the following requirements: Must have previous 2-3 years' experience in this field. Multitasking Skills Degree or Diploma in Culinary Follow the direction of the Exec Chef Prepares food for the restaurant, events and is a team leader for those under them Works under the direction of the owner when chef is absent to show strong leadership when working with others Maintains a high level of cleanliness and demonstrates by example when using proper handling of food techniques Provides a healthy and positive work environment Assists the chef in menu planning alongside with the owners Working effectively and putting food up simultaneously in timing accordance About The Epicurean Restaurant: Epicurean is dedicated to providing our clientele great seasonal foods and phenomenal local wines from Niagara's region. Our cuisine is mainly Mediterranean based on fresh food locally produced and cooked by a very talented culinary team. It has a warm ambiance and our goal is to meet all your dining needs. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Casual Atmosphere. Great Food. Excellent Service. Job Types: Full-time, Part-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: sous chef: 3 years (preferred) Work Location: In person
May 19, 2024
Full time
Sous Chef The Epicurean is located at 84 Queen St in beautiful Niagara-on-the-Lake. We are looking for a strong Sous Chef that will be able to handle fast pace and be well versed in all aspects of the kitchen As a Sous Chef, you will consistently provide guests with great food and excellent experience. Must work well with other team members. 2-3 Sous Chef positions available Why you should work at The Epicurean: Salary: according to experience Tips Benefits We are looking for a skilled, passionate, enthusiastic Sous Chef and to complete our team and have experience in the field. In order to qualify for our Sous Chef, you must have the following requirements: Must have previous 2-3 years' experience in this field. Multitasking Skills Degree or Diploma in Culinary Follow the direction of the Exec Chef Prepares food for the restaurant, events and is a team leader for those under them Works under the direction of the owner when chef is absent to show strong leadership when working with others Maintains a high level of cleanliness and demonstrates by example when using proper handling of food techniques Provides a healthy and positive work environment Assists the chef in menu planning alongside with the owners Working effectively and putting food up simultaneously in timing accordance About The Epicurean Restaurant: Epicurean is dedicated to providing our clientele great seasonal foods and phenomenal local wines from Niagara's region. Our cuisine is mainly Mediterranean based on fresh food locally produced and cooked by a very talented culinary team. It has a warm ambiance and our goal is to meet all your dining needs. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Casual Atmosphere. Great Food. Excellent Service. Job Types: Full-time, Part-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: sous chef: 3 years (preferred) Work Location: In person
Executive Sous Chef The Epicurean Restaurant is located in beautiful Niagara-on-the-Lake. Reopened in 2016 under new ownership-with a new staff and an exquisitely renovated inside dining room and a casual tucked-away, 100-seat open-air garden patio covered by a butternut tree during the summer. We offer mainly international cuisine _a la carte _menu, serving great seasonal food and phenomenal local Niagara region wines. _ What We Have to Offer _ Competitive salary, according to experience Open year-round Compatible work-team environment Gorgeous work setting with stylish, casual décor. _ Job Description _ We are looking to hire a highly skilled and experienced Executive Sous Chef to lead, oversee, and manage our kitchen operations and staff. Specific duties and responsibilities include: Training the kitchen staff, line cooks, and sous chefs Providing ongoing, constructive feedback and coaching Inspecting the food and overseeing the health and safety standards of the kitchen Cooking dishes yourself during rushes Preparing dishes for restaurant special events Acting as an influential team leader for those working with you Maintaining a high-level of cleanliness, and lead-by-example the proper food handling techniques Keeping a healthy and positive work outlook and restaurant/kitchen environment. _ Qualifications & Experience Required _ Culinary Arts Degree/Certificate, or equivalent kitchen experience Two or more years' experience as a Sous Chef, preferably in a senior role Exceptional interpersonal communication, leadership, and coaching skills. The Epicurean is dedicated to providing our clientele-including our own staff-a casual, warm, contemporary atmosphere, great seasonal cuisine, excellent service, phenomenal wines, and fresh food that is locally produced and exquisitely prepared by our talented culinary team. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Job Type: Full-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: executive sous chef: 3 years (preferred) Work Location: In person
May 19, 2024
Full time
Executive Sous Chef The Epicurean Restaurant is located in beautiful Niagara-on-the-Lake. Reopened in 2016 under new ownership-with a new staff and an exquisitely renovated inside dining room and a casual tucked-away, 100-seat open-air garden patio covered by a butternut tree during the summer. We offer mainly international cuisine _a la carte _menu, serving great seasonal food and phenomenal local Niagara region wines. _ What We Have to Offer _ Competitive salary, according to experience Open year-round Compatible work-team environment Gorgeous work setting with stylish, casual décor. _ Job Description _ We are looking to hire a highly skilled and experienced Executive Sous Chef to lead, oversee, and manage our kitchen operations and staff. Specific duties and responsibilities include: Training the kitchen staff, line cooks, and sous chefs Providing ongoing, constructive feedback and coaching Inspecting the food and overseeing the health and safety standards of the kitchen Cooking dishes yourself during rushes Preparing dishes for restaurant special events Acting as an influential team leader for those working with you Maintaining a high-level of cleanliness, and lead-by-example the proper food handling techniques Keeping a healthy and positive work outlook and restaurant/kitchen environment. _ Qualifications & Experience Required _ Culinary Arts Degree/Certificate, or equivalent kitchen experience Two or more years' experience as a Sous Chef, preferably in a senior role Exceptional interpersonal communication, leadership, and coaching skills. The Epicurean is dedicated to providing our clientele-including our own staff-a casual, warm, contemporary atmosphere, great seasonal cuisine, excellent service, phenomenal wines, and fresh food that is locally produced and exquisitely prepared by our talented culinary team. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Job Type: Full-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: executive sous chef: 3 years (preferred) Work Location: In person
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 19, 2024
Full time
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.