The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
JOB TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT JOB SUMMARY: To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily BUZZ sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor s Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler s Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: Disclaimer : This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.
Apr 18, 2024
Full time
JOB TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT JOB SUMMARY: To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily BUZZ sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor s Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler s Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: Disclaimer : This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.
JOB SUMMARY:To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily 'BUZZ' sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 15, 2024
Full time
JOB SUMMARY:To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily 'BUZZ' sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Executive Pastry Chef-Dominique Ansel Currently one location at Caesar Palace The shop is located at the main Casino floor and averages 1000 transactions per day. Annual revenue target is $7.5 Mio. A second location will open later this year at a different location within the Caesar's framework in the city. The large, 4500 sq foot state of the art central production kitchen is located at Caesars Palace Current staffing consists of 2 pastry chefs, 2 lamination chefs and 15 bakers. Experience from the fine dining spectrum of pastry and bakery. Has the know-how in effectively and efficiently running an upscale pastry and bakery kitchen. The chef of this kitchen must be up to date on pastry and bakery trends. Excellent training, coaching and people development skills are necessary to succeed in this role. Open minded, approachable, forward thinking, team player, can do type of attitude, service with passion are the key elements we're looking for.JOB SUMMARY:To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily 'BUZZ' sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
Executive Pastry Chef-Dominique Ansel Currently one location at Caesar Palace The shop is located at the main Casino floor and averages 1000 transactions per day. Annual revenue target is $7.5 Mio. A second location will open later this year at a different location within the Caesar's framework in the city. The large, 4500 sq foot state of the art central production kitchen is located at Caesars Palace Current staffing consists of 2 pastry chefs, 2 lamination chefs and 15 bakers. Experience from the fine dining spectrum of pastry and bakery. Has the know-how in effectively and efficiently running an upscale pastry and bakery kitchen. The chef of this kitchen must be up to date on pastry and bakery trends. Excellent training, coaching and people development skills are necessary to succeed in this role. Open minded, approachable, forward thinking, team player, can do type of attitude, service with passion are the key elements we're looking for.JOB SUMMARY:To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily 'BUZZ' sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: As a Torchy's Kitchen Manager, you will be responsible for all Back of the House (BOH) operations, including maintaining a safe and impressively clean kitchen, and instilling a culture of "If it's not great we don't serve it! We are looking for someone who is passionate about scratch-made food ! This individual is results-oriented and is self-motivated, with a passion for developing others. What you'll be doing: Managing food costs, placing orders, updating pricing, and completing inventories Selecting, interviewing, and hiring all BOH Team Members to ensure proper staffing levels are met Creating the BOH Team Member schedules to hit labor targets that properly support sales projections Verifying that BOH Team Members follow all recipes, properly weigh prepped items, record production numbers for items, and portion servings correctly Utilizing Mystery Shop and the Damn Good Restaurant Assessment results to develop action plans to provide over the top operations and food quality Communicating the "why's and how's" to Team Members when giving them direction Motivating and leading all Team Members in a way that supports our Torchy's Values Running Damn Good shifts and supporting the daily operation of the store Partnering with the Learning & Development team to ensure all BOH Team Members are properly trained and certified QUE-SO here's what you'll need: 3+ years of kitchen management experience Required state alcohol-server and Manager ServSafe Certification s High-level understanding of training and development concepts Ability to foster teamwork Leadership skills Oral and written communication skills Excellent with time management Bilingual a plus Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member: Pay range (based on candidate experience) Period based Bonus eligibility Access to all benefits including medical , dental, and vision plus 401(k) Paid Time Off ( PTO ) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Monthly Bonus eligibility Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities . This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
Apr 19, 2024
Full time
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: As a Torchy's Kitchen Manager, you will be responsible for all Back of the House (BOH) operations, including maintaining a safe and impressively clean kitchen, and instilling a culture of "If it's not great we don't serve it! We are looking for someone who is passionate about scratch-made food ! This individual is results-oriented and is self-motivated, with a passion for developing others. What you'll be doing: Managing food costs, placing orders, updating pricing, and completing inventories Selecting, interviewing, and hiring all BOH Team Members to ensure proper staffing levels are met Creating the BOH Team Member schedules to hit labor targets that properly support sales projections Verifying that BOH Team Members follow all recipes, properly weigh prepped items, record production numbers for items, and portion servings correctly Utilizing Mystery Shop and the Damn Good Restaurant Assessment results to develop action plans to provide over the top operations and food quality Communicating the "why's and how's" to Team Members when giving them direction Motivating and leading all Team Members in a way that supports our Torchy's Values Running Damn Good shifts and supporting the daily operation of the store Partnering with the Learning & Development team to ensure all BOH Team Members are properly trained and certified QUE-SO here's what you'll need: 3+ years of kitchen management experience Required state alcohol-server and Manager ServSafe Certification s High-level understanding of training and development concepts Ability to foster teamwork Leadership skills Oral and written communication skills Excellent with time management Bilingual a plus Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member: Pay range (based on candidate experience) Period based Bonus eligibility Access to all benefits including medical , dental, and vision plus 401(k) Paid Time Off ( PTO ) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Monthly Bonus eligibility Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities . This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: As a Torchy's Kitchen Manager, you will be responsible for all Back of the House (BOH) operations, including maintaining a safe and impressively clean kitchen, and instilling a culture of "If it's not great we don't serve it! We are looking for someone who is passionate about scratch-made food ! This individual is results-oriented and is self-motivated, with a passion for developing others. What you'll be doing: Managing food costs, placing orders, updating pricing, and completing inventories Selecting, interviewing, and hiring all BOH Team Members to ensure proper staffing levels are met Creating the BOH Team Member schedules to hit labor targets that properly support sales projections Verifying that BOH Team Members follow all recipes, properly weigh prepped items, record production numbers for items, and portion servings correctly Utilizing Mystery Shop and the Damn Good Restaurant Assessment results to develop action plans to provide over the top operations and food quality Communicating the "why's and how's" to Team Members when giving them direction Motivating and leading all Team Members in a way that supports our Torchy's Values Running Damn Good shifts and supporting the daily operation of the store Partnering with the Learning & Development team to ensure all BOH Team Members are properly trained and certified QUE-SO here's what you'll need: 3+ years of kitchen management experience Required state alcohol-server and Manager ServSafe Certification s High-level understanding of training and development concepts Ability to foster teamwork Leadership skills Oral and written communication skills Excellent with time management Bilingual a plus Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member: Pay range (based on candidate experience) Period based Bonus eligibility Access to all benefits including medical , dental, and vision plus 401(k) Paid Time Off ( PTO ) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Monthly Bonus eligibility Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities . This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
Apr 19, 2024
Full time
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: As a Torchy's Kitchen Manager, you will be responsible for all Back of the House (BOH) operations, including maintaining a safe and impressively clean kitchen, and instilling a culture of "If it's not great we don't serve it! We are looking for someone who is passionate about scratch-made food ! This individual is results-oriented and is self-motivated, with a passion for developing others. What you'll be doing: Managing food costs, placing orders, updating pricing, and completing inventories Selecting, interviewing, and hiring all BOH Team Members to ensure proper staffing levels are met Creating the BOH Team Member schedules to hit labor targets that properly support sales projections Verifying that BOH Team Members follow all recipes, properly weigh prepped items, record production numbers for items, and portion servings correctly Utilizing Mystery Shop and the Damn Good Restaurant Assessment results to develop action plans to provide over the top operations and food quality Communicating the "why's and how's" to Team Members when giving them direction Motivating and leading all Team Members in a way that supports our Torchy's Values Running Damn Good shifts and supporting the daily operation of the store Partnering with the Learning & Development team to ensure all BOH Team Members are properly trained and certified QUE-SO here's what you'll need: 3+ years of kitchen management experience Required state alcohol-server and Manager ServSafe Certification s High-level understanding of training and development concepts Ability to foster teamwork Leadership skills Oral and written communication skills Excellent with time management Bilingual a plus Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member: Pay range (based on candidate experience) Period based Bonus eligibility Access to all benefits including medical , dental, and vision plus 401(k) Paid Time Off ( PTO ) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Monthly Bonus eligibility Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities . This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
JOB SUMMARY: Responsible for day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Keep a solid commitment for guest, staff and professional needs.EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assignedPERFORMANCE REQUIREMENTS: Knowledge, Skills & Abilities: Assist the Exec. Chefs and other Restaurant Chefs. Must possess knowledge of use, cleaning, and break down of equipment. Must be able to maintain a consistent work speed under normal conditions. Must maintain working relationships with coworkers. Always challenge staff with culinary ideas and industry trends. Must be creative, innovative and assertive. Must maintain high level of professionalism at all times. Required having knowledge of all culinary departments.EDUCATION AND EXPERIENCE:Education: High school education or equivalent preferred.Experience: 3 to 5 years' culinary experience in a multi unit hotel or casino. Previous experience supervising a staff over fifteen employees.Certificate/License: Sanitation certificate preferred.TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices.TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters, numbers, and symbols, perform simple and complex tasks, complex reading, writing and math skills, clerical, compile, coordination, analyzing, synthesizing, supervising and instructing. Must be able to work precisely, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills.GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.The above statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position. The Company reserves the right to make changes to the job description whenever necessary.Caesars Entertainment will engage in an interactive process and make reasonable accommodations, as required by law, for individuals with disabilities or to accommodate pregnancy, pregnancy-related conditions, or where a conflict exists between the position and an individuals' religious beliefs or practices.As a part of the new hire process, candidates will be required to complete a background check post-offer. The Company is an equal opportunity employer and does not discriminate against employees or applicants based on race, color, national origin, sex, age over 40, religion, disability, sexual orientation, gender identity or expression, veteran status, marital status, or any other characteristic protected by law.
Apr 19, 2024
Full time
JOB SUMMARY: Responsible for day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Keep a solid commitment for guest, staff and professional needs.EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assignedPERFORMANCE REQUIREMENTS: Knowledge, Skills & Abilities: Assist the Exec. Chefs and other Restaurant Chefs. Must possess knowledge of use, cleaning, and break down of equipment. Must be able to maintain a consistent work speed under normal conditions. Must maintain working relationships with coworkers. Always challenge staff with culinary ideas and industry trends. Must be creative, innovative and assertive. Must maintain high level of professionalism at all times. Required having knowledge of all culinary departments.EDUCATION AND EXPERIENCE:Education: High school education or equivalent preferred.Experience: 3 to 5 years' culinary experience in a multi unit hotel or casino. Previous experience supervising a staff over fifteen employees.Certificate/License: Sanitation certificate preferred.TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices.TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters, numbers, and symbols, perform simple and complex tasks, complex reading, writing and math skills, clerical, compile, coordination, analyzing, synthesizing, supervising and instructing. Must be able to work precisely, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills.GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.The above statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position. The Company reserves the right to make changes to the job description whenever necessary.Caesars Entertainment will engage in an interactive process and make reasonable accommodations, as required by law, for individuals with disabilities or to accommodate pregnancy, pregnancy-related conditions, or where a conflict exists between the position and an individuals' religious beliefs or practices.As a part of the new hire process, candidates will be required to complete a background check post-offer. The Company is an equal opportunity employer and does not discriminate against employees or applicants based on race, color, national origin, sex, age over 40, religion, disability, sexual orientation, gender identity or expression, veteran status, marital status, or any other characteristic protected by law.
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIf9d9a27c8e95-3077
Apr 19, 2024
Full time
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIf9d9a27c8e95-3077
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 18, 2024
Full time
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: As a Torchy's Kitchen Manager, you will be responsible for all Back of the House (BOH) operations, including maintaining a safe and impressively clean kitchen, and instilling a culture of "If it's not great we don't serve it! We are looking for someone who is passionate about scratch-made food ! This individual is results-oriented and is self-motivated, with a passion for developing others. What you'll be doing: Managing food costs, placing orders, updating pricing, and completing inventories Selecting, interviewing, and hiring all BOH Team Members to ensure proper staffing levels are met Creating the BOH Team Member schedules to hit labor targets that properly support sales projections Verifying that BOH Team Members follow all recipes, properly weigh prepped items, record production numbers for items, and portion servings correctly Utilizing Mystery Shop and the Damn Good Restaurant Assessment results to develop action plans to provide over the top operations and food quality Communicating the "why's and how's" to Team Members when giving them direction Motivating and leading all Team Members in a way that supports our Torchy's Values Running Damn Good shifts and supporting the daily operation of the store Partnering with the Learning & Development team to ensure all BOH Team Members are properly trained and certified QUE-SO here's what you'll need: 3+ years of kitchen management experience Required state alcohol-server and Manager ServSafe Certification s High-level understanding of training and development concepts Ability to foster teamwork Leadership skills Oral and written communication skills Excellent with time management Bilingual a plus Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member: Pay range based on candidate experience Period based Bonus eligibility Access to all benefits including medical , dental, and vision plus 401(k) Paid Time Off ( PTO ) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Monthly Bonus eligibility Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities . This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
Apr 18, 2024
Full time
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: As a Torchy's Kitchen Manager, you will be responsible for all Back of the House (BOH) operations, including maintaining a safe and impressively clean kitchen, and instilling a culture of "If it's not great we don't serve it! We are looking for someone who is passionate about scratch-made food ! This individual is results-oriented and is self-motivated, with a passion for developing others. What you'll be doing: Managing food costs, placing orders, updating pricing, and completing inventories Selecting, interviewing, and hiring all BOH Team Members to ensure proper staffing levels are met Creating the BOH Team Member schedules to hit labor targets that properly support sales projections Verifying that BOH Team Members follow all recipes, properly weigh prepped items, record production numbers for items, and portion servings correctly Utilizing Mystery Shop and the Damn Good Restaurant Assessment results to develop action plans to provide over the top operations and food quality Communicating the "why's and how's" to Team Members when giving them direction Motivating and leading all Team Members in a way that supports our Torchy's Values Running Damn Good shifts and supporting the daily operation of the store Partnering with the Learning & Development team to ensure all BOH Team Members are properly trained and certified QUE-SO here's what you'll need: 3+ years of kitchen management experience Required state alcohol-server and Manager ServSafe Certification s High-level understanding of training and development concepts Ability to foster teamwork Leadership skills Oral and written communication skills Excellent with time management Bilingual a plus Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member: Pay range based on candidate experience Period based Bonus eligibility Access to all benefits including medical , dental, and vision plus 401(k) Paid Time Off ( PTO ) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Monthly Bonus eligibility Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities . This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
Boston Marriott Burlington
Burlington, Massachusetts
Reporting to the Executive Chef the Banquet Chef is responsible for the following: Direct supervision of day to day operation of all banquet functions. Needs to understand the concepts and have the experience of interacting within a professional kitchen. Follows instructions and understand the philosophy of the Executive Chef and carry out those ideas, stressing them to associates. To deal with other individuals (cooks), on a one to one basis, instructing and guiding them in their jobs. Ensures quality eye appeal, taste and monitors them daily. Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods. Implements new menus and sees to its proper implementations. Maintain accurate administrative records on a timely basis and complete projects on time. Ability to work in an organized fashion. Ability to train and develop future culinary. Ability to work in a pro-active fashion. Daily walk through all kitchens, walk-ins for proper rotation of food and sanitation. Daily routine check of mise en place and quality of food product. Organize proper recipe file and keep updated. Apprentice program or CIA graduate prefered. Minimums of 3 years experience in a hotel or restaurant with high volume in cater. Able to give direction to manage, train and supervise. Knowledge of all basic skills such as butchering, sauces, soups cooking of meat, fish and vegetables. PId8086ce1-
Apr 16, 2024
Full time
Reporting to the Executive Chef the Banquet Chef is responsible for the following: Direct supervision of day to day operation of all banquet functions. Needs to understand the concepts and have the experience of interacting within a professional kitchen. Follows instructions and understand the philosophy of the Executive Chef and carry out those ideas, stressing them to associates. To deal with other individuals (cooks), on a one to one basis, instructing and guiding them in their jobs. Ensures quality eye appeal, taste and monitors them daily. Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods. Implements new menus and sees to its proper implementations. Maintain accurate administrative records on a timely basis and complete projects on time. Ability to work in an organized fashion. Ability to train and develop future culinary. Ability to work in a pro-active fashion. Daily walk through all kitchens, walk-ins for proper rotation of food and sanitation. Daily routine check of mise en place and quality of food product. Organize proper recipe file and keep updated. Apprentice program or CIA graduate prefered. Minimums of 3 years experience in a hotel or restaurant with high volume in cater. Able to give direction to manage, train and supervise. Knowledge of all basic skills such as butchering, sauces, soups cooking of meat, fish and vegetables. PId8086ce1-
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-Time position ranging from $50K-$55K DOE with benefits. Located in Santa Fe, NM. Working out of our the Inn & Spa at Loretto. We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. HC3 Requirements: Qualifications: High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. Compensation details: 0 Hourly Wage PI63bbd-1138
Apr 15, 2024
Full time
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-Time position ranging from $50K-$55K DOE with benefits. Located in Santa Fe, NM. Working out of our the Inn & Spa at Loretto. We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. HC3 Requirements: Qualifications: High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. Compensation details: 0 Hourly Wage PI63bbd-1138
JOIN A TEAM THAT GOES ALL-IN ON YOUAre you ready to join a team that embraces a Funner culture, blazes the trail, and commits to delivering Family-Style Service at every turn? Do you want to embark on an extraordinary adventure that combines learning with fun? At Harrah's Resort Southern California, we want you to become an integral part of our vision to create spectacular worlds that immerse, inspire, and connect you. Become a part of our team and bring your Funner spirit along with youThe Chef de Cuisine is responsible for overseeing all activity in the kitchen to ensure efficiency, safety, and directs all kitchen employees in their duties. The Chef de Cuisine is also responsible for maintaining optimum food quality and consistency.Our ideal candidate: Work requires effective communication in English, both verbal and written form in a professional manner. Work prefers a minimum of a two-year Culinary Arts School, or equivalent technical training in the food industry. Minimum of three years' experience as line level Supervisor or Chef in specialty room, Casual Dining or Buffet Restaurant environment. Must present a neat and professional appearance. Work prefers Bilingual abilities. Work requires flexibility to work various shifts. Food Safety Employee Training required.About the role: Provides management and support to all kitchen personnel on their shift. Oversees the daily operations of the kitchen in the absence of the Executive Chef Ensures that all food served is prepared properly and meets set quality standards. Ensures that enough stock is on hand to accommodate business demands. Ensures that the entire kitchen meets hotel and state health standards for food preparation. Follows all applicable safety procedures specified for kitchen and food service areas. Is always appropriately groomed and wears the uniform provided.A few more things: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires standing, walking, bending, pushing, pulling, lifting, and reaching throughout the shift. Must be able to handle a heavy business volume in a timely mannerDepending on experience, pay starts at $85,000 annually. The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary.Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran.Preference is given to qualified Rincon tribal members and members of other federally recognized tribes.NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
Apr 14, 2024
Full time
JOIN A TEAM THAT GOES ALL-IN ON YOUAre you ready to join a team that embraces a Funner culture, blazes the trail, and commits to delivering Family-Style Service at every turn? Do you want to embark on an extraordinary adventure that combines learning with fun? At Harrah's Resort Southern California, we want you to become an integral part of our vision to create spectacular worlds that immerse, inspire, and connect you. Become a part of our team and bring your Funner spirit along with youThe Chef de Cuisine is responsible for overseeing all activity in the kitchen to ensure efficiency, safety, and directs all kitchen employees in their duties. The Chef de Cuisine is also responsible for maintaining optimum food quality and consistency.Our ideal candidate: Work requires effective communication in English, both verbal and written form in a professional manner. Work prefers a minimum of a two-year Culinary Arts School, or equivalent technical training in the food industry. Minimum of three years' experience as line level Supervisor or Chef in specialty room, Casual Dining or Buffet Restaurant environment. Must present a neat and professional appearance. Work prefers Bilingual abilities. Work requires flexibility to work various shifts. Food Safety Employee Training required.About the role: Provides management and support to all kitchen personnel on their shift. Oversees the daily operations of the kitchen in the absence of the Executive Chef Ensures that all food served is prepared properly and meets set quality standards. Ensures that enough stock is on hand to accommodate business demands. Ensures that the entire kitchen meets hotel and state health standards for food preparation. Follows all applicable safety procedures specified for kitchen and food service areas. Is always appropriately groomed and wears the uniform provided.A few more things: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires standing, walking, bending, pushing, pulling, lifting, and reaching throughout the shift. Must be able to handle a heavy business volume in a timely mannerDepending on experience, pay starts at $85,000 annually. The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary.Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran.Preference is given to qualified Rincon tribal members and members of other federally recognized tribes.NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
Job Summary:This position reports directly to the Executive Chef, and works as a team with the Restaurant Manager to deliver a high quality dining experience to all guests. Operates a productive, sanitary, team oriented working environment within budgeted guidelines. Qualifications: Two years prior experience as Room Chef or above in an upscale Restaurant is preferred. Sound culinary knowledge of Continental/Steakhouse cuisine. Understands food cost and margins, and how to best control them. Strong knowledge of line of supply. AS-400 ordering system knowledge preferred. Must possess excellent people skills. Must have the ability to teach and motivate staff. Understands the concept of, and how to administer progressive discipline. Must be able to display an active, well organized and well-groomed appearance at all times. Essential Job Functions: Facilitates a team structure between the front and back of the house staffs to assure that each guest has a positive experience. Holds a daily pre-shift meeting with culinary staff to discuss the day's business, and all other pertinent information. Insures the integrity of all recipes by maintaining a current recipe file and trains all employees to follow recipe specifications and procedures. Performs daily line checks to insure quality of line set up. Monitors daily labor hours scheduled and consumed. Adjusts to slower periods by encouraging no times and early outs. Verifies accuracy of sign in sheets and turns them into payroll nightly. Maintains budgeted food cost by adhering to recipe standards, maintaining low inventory levels in coolers and storerooms (J.I.T.), taking daily inventory of all high cost items, utilizing the cost transfer system, and evaluating the P mix daily to verify usage to items sold. Acknowledges superior performance and corrects negative performance issues by using the discussion planner and progressive discipline as needed. Maintains an active role in the training and supervision of stewards and wait staff. Fills out daily Culinary shift reports and forwards to the Executive Chef. Attends weekly Culinary Focus meeting and monthly Food and Beverage meeting. Trains staff on emergency procedures. Establishes a nightly dining room presence to solicit feed back from guests. Spends the majority of time interviewing, training, and selecting employees Conducts Performance Reviews Makes or recommends wage increases Makes or recommends promotions Provides for safety and security Handles employees' complaints or grievances Recommends disciplinary action or disciplines employees Plans work Supervises and monitors work Monitors legal compliance with federal, state, and gaming laws Physical, Mental & Environmental Demands: Must be able to maneuver to all areas of the kitchen, restaurant, hotel, and casino. Must be able to conduct conversations with guests and employees and speak distinctly and persuasively with others. Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing work environment. Must be able to work in extreme hot or cold temperatures. Must be able to calculate numbers and solve complex problems. Must be able to respond to visual or aural cues. Must be able to react quickly to resolve problems or conflicts. Must be able to cook and create new, innovative and imaginative recipes. Must be able to read, write, speak, and understand English.$80k per year, depending on experience The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
Apr 14, 2024
Full time
Job Summary:This position reports directly to the Executive Chef, and works as a team with the Restaurant Manager to deliver a high quality dining experience to all guests. Operates a productive, sanitary, team oriented working environment within budgeted guidelines. Qualifications: Two years prior experience as Room Chef or above in an upscale Restaurant is preferred. Sound culinary knowledge of Continental/Steakhouse cuisine. Understands food cost and margins, and how to best control them. Strong knowledge of line of supply. AS-400 ordering system knowledge preferred. Must possess excellent people skills. Must have the ability to teach and motivate staff. Understands the concept of, and how to administer progressive discipline. Must be able to display an active, well organized and well-groomed appearance at all times. Essential Job Functions: Facilitates a team structure between the front and back of the house staffs to assure that each guest has a positive experience. Holds a daily pre-shift meeting with culinary staff to discuss the day's business, and all other pertinent information. Insures the integrity of all recipes by maintaining a current recipe file and trains all employees to follow recipe specifications and procedures. Performs daily line checks to insure quality of line set up. Monitors daily labor hours scheduled and consumed. Adjusts to slower periods by encouraging no times and early outs. Verifies accuracy of sign in sheets and turns them into payroll nightly. Maintains budgeted food cost by adhering to recipe standards, maintaining low inventory levels in coolers and storerooms (J.I.T.), taking daily inventory of all high cost items, utilizing the cost transfer system, and evaluating the P mix daily to verify usage to items sold. Acknowledges superior performance and corrects negative performance issues by using the discussion planner and progressive discipline as needed. Maintains an active role in the training and supervision of stewards and wait staff. Fills out daily Culinary shift reports and forwards to the Executive Chef. Attends weekly Culinary Focus meeting and monthly Food and Beverage meeting. Trains staff on emergency procedures. Establishes a nightly dining room presence to solicit feed back from guests. Spends the majority of time interviewing, training, and selecting employees Conducts Performance Reviews Makes or recommends wage increases Makes or recommends promotions Provides for safety and security Handles employees' complaints or grievances Recommends disciplinary action or disciplines employees Plans work Supervises and monitors work Monitors legal compliance with federal, state, and gaming laws Physical, Mental & Environmental Demands: Must be able to maneuver to all areas of the kitchen, restaurant, hotel, and casino. Must be able to conduct conversations with guests and employees and speak distinctly and persuasively with others. Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing work environment. Must be able to work in extreme hot or cold temperatures. Must be able to calculate numbers and solve complex problems. Must be able to respond to visual or aural cues. Must be able to react quickly to resolve problems or conflicts. Must be able to cook and create new, innovative and imaginative recipes. Must be able to read, write, speak, and understand English.$80k per year, depending on experience The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants CooksDisclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants CooksDisclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: As Torchy's Front of House Manager (FOHM), you will be responsible for elevating the guest experience at your restaurant and ensuring the Team Members do the same. This individual is results-oriented and self-motivated, with a passion for developing others. The FOHM will act as a manager on duty, leading both Front of House (FOH) and Back of House (BOH) teams, ensuring a smooth shift with exceptional service. What you'll be doing: Leads Front-of-House operations, ensuring guest satisfaction Models best-in-class hospitality and coaches the team to deliver the same Evaluates online ordering and to-go metrics and leverages opportunities to enhance pick-up experience Ensures efficient execution of FOH and BOH operations during each shift Upholds and reinforces quality standards and food safety knowledge to FOH/BOH teams Addresses and alleviates all guest concerns; develops solutions to improve future service Schedules FOH team members to meet business needs and coordinates Local Store Marketing Assists Managing Partner and Kitchen Manager with operation of restaurant Leads store opening/closing procedures Drives compliance with safety, security and sanitation standards Communicates expectations clearly and has consistent follow-ups with team members Leads and creates initiatives to drive sales/profit and store performance Drives a 'DAMN GOOD' bar experience and develops the bar as a destination QUE-SO here's what you'll need: Minimum Qualifications 2+ years of restaurant management experience, leading FOH and BOH operations High-level understanding of training and development concepts Required state alcohol-server and Manager ServSafe Certification Preferred Qualifications Ability to lead and foster teamwork Oral and written communication skills Excellent with time management Experience working in a scratch kitchen environment Bilingual a plus Physical Requirements Must be able to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member Pay range based on candidate experience Period based Bonus eligibility Access to all benefits including medical, dental, and vision plus 401(k) Paid Time Off ( PTO ) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities . This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
Apr 13, 2024
Full time
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: As Torchy's Front of House Manager (FOHM), you will be responsible for elevating the guest experience at your restaurant and ensuring the Team Members do the same. This individual is results-oriented and self-motivated, with a passion for developing others. The FOHM will act as a manager on duty, leading both Front of House (FOH) and Back of House (BOH) teams, ensuring a smooth shift with exceptional service. What you'll be doing: Leads Front-of-House operations, ensuring guest satisfaction Models best-in-class hospitality and coaches the team to deliver the same Evaluates online ordering and to-go metrics and leverages opportunities to enhance pick-up experience Ensures efficient execution of FOH and BOH operations during each shift Upholds and reinforces quality standards and food safety knowledge to FOH/BOH teams Addresses and alleviates all guest concerns; develops solutions to improve future service Schedules FOH team members to meet business needs and coordinates Local Store Marketing Assists Managing Partner and Kitchen Manager with operation of restaurant Leads store opening/closing procedures Drives compliance with safety, security and sanitation standards Communicates expectations clearly and has consistent follow-ups with team members Leads and creates initiatives to drive sales/profit and store performance Drives a 'DAMN GOOD' bar experience and develops the bar as a destination QUE-SO here's what you'll need: Minimum Qualifications 2+ years of restaurant management experience, leading FOH and BOH operations High-level understanding of training and development concepts Required state alcohol-server and Manager ServSafe Certification Preferred Qualifications Ability to lead and foster teamwork Oral and written communication skills Excellent with time management Experience working in a scratch kitchen environment Bilingual a plus Physical Requirements Must be able to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member Pay range based on candidate experience Period based Bonus eligibility Access to all benefits including medical, dental, and vision plus 401(k) Paid Time Off ( PTO ) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities . This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: As Torchy's Front of House Manager (FOHM), you will be responsible for elevating the guest experience at your restaurant and ensuring the Team Members do the same. This individual is results-oriented and self-motivated, with a passion for developing others. The FOHM will act as a manager on duty, leading both Front of House (FOH) and Back of House (BOH) teams, ensuring a smooth shift with exceptional service. What you'll be doing: Leads Front-of-House operations, ensuring guest satisfaction Models best-in-class hospitality and coaches the team to deliver the same Evaluates online ordering and to-go metrics and leverages opportunities to enhance pick-up experience Ensures efficient execution of FOH and BOH operations during each shift Upholds and reinforces quality standards and food safety knowledge to FOH/BOH teams Addresses and alleviates all guest concerns; develops solutions to improve future service Schedules FOH team members to meet business needs and coordinates Local Store Marketing Assists Managing Partner and Kitchen Manager with operation of restaurant Leads store opening/closing procedures Drives compliance with safety, security and sanitation standards Communicates expectations clearly and has consistent follow-ups with team members Leads and creates initiatives to drive sales/profit and store performance Drives a 'DAMN GOOD' bar experience and develops the bar as a destination QUE-SO here's what you'll need: Minimum Qualifications 2+ years of restaurant management experience, leading FOH and BOH operations High-level understanding of training and development concepts Required state alcohol-server and Manager ServSafe Certification Preferred Qualifications Ability to lead and foster teamwork Oral and written communication skills Excellent with time management Experience working in a scratch kitchen environment Bilingual a plus Physical Requirements Must be able to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member Pay range based on candidate experience Period based Bonus eligibility Access to all benefits including medical, dental, and vision plus 401(k) Paid Time Off ( PTO ) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities . This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
Apr 13, 2024
Full time
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: As Torchy's Front of House Manager (FOHM), you will be responsible for elevating the guest experience at your restaurant and ensuring the Team Members do the same. This individual is results-oriented and self-motivated, with a passion for developing others. The FOHM will act as a manager on duty, leading both Front of House (FOH) and Back of House (BOH) teams, ensuring a smooth shift with exceptional service. What you'll be doing: Leads Front-of-House operations, ensuring guest satisfaction Models best-in-class hospitality and coaches the team to deliver the same Evaluates online ordering and to-go metrics and leverages opportunities to enhance pick-up experience Ensures efficient execution of FOH and BOH operations during each shift Upholds and reinforces quality standards and food safety knowledge to FOH/BOH teams Addresses and alleviates all guest concerns; develops solutions to improve future service Schedules FOH team members to meet business needs and coordinates Local Store Marketing Assists Managing Partner and Kitchen Manager with operation of restaurant Leads store opening/closing procedures Drives compliance with safety, security and sanitation standards Communicates expectations clearly and has consistent follow-ups with team members Leads and creates initiatives to drive sales/profit and store performance Drives a 'DAMN GOOD' bar experience and develops the bar as a destination QUE-SO here's what you'll need: Minimum Qualifications 2+ years of restaurant management experience, leading FOH and BOH operations High-level understanding of training and development concepts Required state alcohol-server and Manager ServSafe Certification Preferred Qualifications Ability to lead and foster teamwork Oral and written communication skills Excellent with time management Experience working in a scratch kitchen environment Bilingual a plus Physical Requirements Must be able to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member Pay range based on candidate experience Period based Bonus eligibility Access to all benefits including medical, dental, and vision plus 401(k) Paid Time Off ( PTO ) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities . This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Creates and designs new and unique menu items. Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines. Ensure that all food and beverage products are consistently prepared and served according to hotel standards. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the kitchen areas, associates, and guests. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Proven experience as a line cook or relevant role. Great attention to detail and creativity. High school diploma or equivalent; culinary certification and food safety certification preferred. In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition. Safe food handling certificate preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. Physical strength and stamina to spend long hours standing and performing repetitive motions. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Apr 10, 2024
Full time
Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Creates and designs new and unique menu items. Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines. Ensure that all food and beverage products are consistently prepared and served according to hotel standards. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the kitchen areas, associates, and guests. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Proven experience as a line cook or relevant role. Great attention to detail and creativity. High school diploma or equivalent; culinary certification and food safety certification preferred. In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition. Safe food handling certificate preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. Physical strength and stamina to spend long hours standing and performing repetitive motions. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !