Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 21, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 21, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 21, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Glowbal Restaurant Group
Vancouver, British Columbia (BC)
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine, and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. WHY WORK FOR US: We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! GLOWBAL RESTAURANT GROUP is expanding and looking for EXECUTIVE CHEFS to lead our kitchen brigades. The EXECUTIVE CHEF works beside the GENERAL MANAGER in the areas of personnel management, budget control, quality of service and product and operational execution. ESSENTIAL JOB FUNCTIONS: Supervise kitchen operations including staff, food preparation and cooking, ensuring food safe practices are enforced and financial targets are met. Develop, implement and monitor standards of service to ensure that a high quality of production and service is consistently maintained, leading to overall guest satisfaction and retention. Mentor and develop cooks, setting short and long-term goals, encouraging staff to excel in the company and the industry. Conduct ongoing research of trends in the food industry, to ensure the creative and effective planning and writing of menus. Other responsibilities include budgeting and financial planning for labor and food cost, recruitment of staff, providing instruction and training to staff and chefs, and participating in business development. SKILLS & QUALIFICATIONS: 5+ years minimum experience in a similar position and environment Foodsafe certified (within 1 week of employment) Certification of culinary training or apprenticeship, Red Seal and journeyman certificate is an asset Proficient with Microsoft Office (Outlook, Word, Excel) and internet searches Financial aptitude and experience with P&Ls Must have a passion for the business and a love of food Excellent leadership and motivational skills Strong interpersonal and conflict resolution dexterity Ability to prioritize, organize and follow through as necessary A clear thinker with the aptitude to analyze and resolve problems, exercising good judgment Capacity to work well under pressure, meeting production schedules and timelines for service periods Ability to hold oneself and others accountable Long periods of standing and walking is required ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. TO WORK FOR US: You MUST have valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. Job Types: Full-time, Permanent Pay: $90,000.00-$95,000.00 per year Benefits: Dental care Discounted or free food Flexible schedule Paid time off Vision care Experience: Executive Chef: 5 years (preferred) Work Location: In person
May 21, 2024
Full time
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine, and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. WHY WORK FOR US: We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! GLOWBAL RESTAURANT GROUP is expanding and looking for EXECUTIVE CHEFS to lead our kitchen brigades. The EXECUTIVE CHEF works beside the GENERAL MANAGER in the areas of personnel management, budget control, quality of service and product and operational execution. ESSENTIAL JOB FUNCTIONS: Supervise kitchen operations including staff, food preparation and cooking, ensuring food safe practices are enforced and financial targets are met. Develop, implement and monitor standards of service to ensure that a high quality of production and service is consistently maintained, leading to overall guest satisfaction and retention. Mentor and develop cooks, setting short and long-term goals, encouraging staff to excel in the company and the industry. Conduct ongoing research of trends in the food industry, to ensure the creative and effective planning and writing of menus. Other responsibilities include budgeting and financial planning for labor and food cost, recruitment of staff, providing instruction and training to staff and chefs, and participating in business development. SKILLS & QUALIFICATIONS: 5+ years minimum experience in a similar position and environment Foodsafe certified (within 1 week of employment) Certification of culinary training or apprenticeship, Red Seal and journeyman certificate is an asset Proficient with Microsoft Office (Outlook, Word, Excel) and internet searches Financial aptitude and experience with P&Ls Must have a passion for the business and a love of food Excellent leadership and motivational skills Strong interpersonal and conflict resolution dexterity Ability to prioritize, organize and follow through as necessary A clear thinker with the aptitude to analyze and resolve problems, exercising good judgment Capacity to work well under pressure, meeting production schedules and timelines for service periods Ability to hold oneself and others accountable Long periods of standing and walking is required ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. TO WORK FOR US: You MUST have valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. Job Types: Full-time, Permanent Pay: $90,000.00-$95,000.00 per year Benefits: Dental care Discounted or free food Flexible schedule Paid time off Vision care Experience: Executive Chef: 5 years (preferred) Work Location: In person
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 21, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: The Executive Chef oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the restaurant, and staying up-to-date with industry trends and innovations. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: Manage high-volume kitchen operations with a focus on quality and efficiency Lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability Implement and enforce food safety regulations and procedures Expertly plan and develops menus, including the ability to create dishes that are both innovative and cost-effective Requirements: At least four years of culinary management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PI2c3c2168f9b0-5988
May 21, 2024
Full time
Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: The Executive Chef oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the restaurant, and staying up-to-date with industry trends and innovations. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: Manage high-volume kitchen operations with a focus on quality and efficiency Lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability Implement and enforce food safety regulations and procedures Expertly plan and develops menus, including the ability to create dishes that are both innovative and cost-effective Requirements: At least four years of culinary management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PI2c3c2168f9b0-5988
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 21, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
May 21, 2024
Full time
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
May 21, 2024
Full time
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
Glowbal Restaurant Group
Vancouver, British Columbia (BC)
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine, and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. WHY WORK FOR US: We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! We are currently seeking an EXECUTIVE SOUS CHEF to join our dynamic team at RILEYS FISH & STEAK. Our newest fine-dining concept. We offer a completely chef-driven menu and an ambiance that's simply unmatched. The EXECUTIVE SOUS CHEF is responsible for the day-to-day culinary operation, in the absence of the Executive Chef. Functions include menu creation, food purchasing, and maintenance of quality standards. The Executive Sous Chef assumes the role of cost controlling and maintaining food cost, as well as assists in the management and training of new personnel, scheduling staff work hours, and conducting performance reviews. KEY REQUIREMENTS: 3-5 years minimum experience in a similar position and environment FoodSafe certified (within 1 week of employment) Certification of culinary training or apprenticeship, Red Seal and journeyman certificate is an asset Proficient with Microsoft Office (Outlook, Word, Excel) and internet searches Must possess high knowledge and skill in various cooking techniques Must have a passion for the business and a love of food Excellent leadership and motivational skills Strong interpersonal and conflict resolution dexterity Ability to prioritize, organize and follow through as necessary A clear thinker with the aptitude to analyze and resolve problems, exercising good judgment Capacity to work well under pressure, meeting production schedules and timelines for service periods Ability to hold oneself and others accountable Ability to communicate in English Long periods of standing and walking is required Must have physical stamina to lift moderate amounts of weight GET A JOB TODAY! We welcome walk-ins - 200 Burrard Street, Vancouver. Bring a copy of your resume to the restaurant between 2pm - 4pm. Resumes are also accepted via this advert. TO WORK FOR US: You MUST have valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. Job Types: Full-time, Permanent Pay: $67,000.00-$70,000.00 per year Benefits: Dental care Discounted or free food Flexible schedule Paid time off Vision care Experience: Executive Sous Chef: 5 years (preferred) Work Location: In person
May 21, 2024
Full time
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine, and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. WHY WORK FOR US: We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! We are currently seeking an EXECUTIVE SOUS CHEF to join our dynamic team at RILEYS FISH & STEAK. Our newest fine-dining concept. We offer a completely chef-driven menu and an ambiance that's simply unmatched. The EXECUTIVE SOUS CHEF is responsible for the day-to-day culinary operation, in the absence of the Executive Chef. Functions include menu creation, food purchasing, and maintenance of quality standards. The Executive Sous Chef assumes the role of cost controlling and maintaining food cost, as well as assists in the management and training of new personnel, scheduling staff work hours, and conducting performance reviews. KEY REQUIREMENTS: 3-5 years minimum experience in a similar position and environment FoodSafe certified (within 1 week of employment) Certification of culinary training or apprenticeship, Red Seal and journeyman certificate is an asset Proficient with Microsoft Office (Outlook, Word, Excel) and internet searches Must possess high knowledge and skill in various cooking techniques Must have a passion for the business and a love of food Excellent leadership and motivational skills Strong interpersonal and conflict resolution dexterity Ability to prioritize, organize and follow through as necessary A clear thinker with the aptitude to analyze and resolve problems, exercising good judgment Capacity to work well under pressure, meeting production schedules and timelines for service periods Ability to hold oneself and others accountable Ability to communicate in English Long periods of standing and walking is required Must have physical stamina to lift moderate amounts of weight GET A JOB TODAY! We welcome walk-ins - 200 Burrard Street, Vancouver. Bring a copy of your resume to the restaurant between 2pm - 4pm. Resumes are also accepted via this advert. TO WORK FOR US: You MUST have valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. Job Types: Full-time, Permanent Pay: $67,000.00-$70,000.00 per year Benefits: Dental care Discounted or free food Flexible schedule Paid time off Vision care Experience: Executive Sous Chef: 5 years (preferred) Work Location: In person
Healthcare Services Group, Inc.
Hadley, Massachusetts
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Cook - Prepares and serves food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services, as may be directed by the Dining Services Director, are provided at all times. Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. In the absence of the Dining Services Director, will also support Dietary Aide as necessary and direct other employees with approval. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is pref erred. Experience in food preparation preferred. May be required to complete an approved sanitation and safety course. Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
May 20, 2024
Full time
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Cook - Prepares and serves food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services, as may be directed by the Dining Services Director, are provided at all times. Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. In the absence of the Dining Services Director, will also support Dietary Aide as necessary and direct other employees with approval. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is pref erred. Experience in food preparation preferred. May be required to complete an approved sanitation and safety course. Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
Executive Chef Washington, DC location. This is an exciting venue in the entertainment space with celebrity clientele. Currently operating in several major markets including California and NYC the venue will be opening in DC later this year. Currently hiring for an experienced Executive Chef. This position will be a high visibility, high profile position based in the DC location. This debt free, privately held company has aggressive growth plans and will suit ambitious chefs looking to advance their careers. The role includes premium compensation, training, career growth, health benefits and competitive PTO. Executive Chef will have responsibility for execution and recipe compliance, some creativity will be required. If you have 2+ years experience at the Executive Chef level in a high-volume F&B environment $4M annual sales preferably in a big box/freestanding reputable restaurant or entertainment operation then this could be a great career move. To learn more about this role, the brand and for consideration please send your resume. Apply by return e mail Presented by Tom Bull with Gecko Hospitality
May 20, 2024
Executive Chef Washington, DC location. This is an exciting venue in the entertainment space with celebrity clientele. Currently operating in several major markets including California and NYC the venue will be opening in DC later this year. Currently hiring for an experienced Executive Chef. This position will be a high visibility, high profile position based in the DC location. This debt free, privately held company has aggressive growth plans and will suit ambitious chefs looking to advance their careers. The role includes premium compensation, training, career growth, health benefits and competitive PTO. Executive Chef will have responsibility for execution and recipe compliance, some creativity will be required. If you have 2+ years experience at the Executive Chef level in a high-volume F&B environment $4M annual sales preferably in a big box/freestanding reputable restaurant or entertainment operation then this could be a great career move. To learn more about this role, the brand and for consideration please send your resume. Apply by return e mail Presented by Tom Bull with Gecko Hospitality
Job Description Unit Description: Grow your career and develop a team that shares your desire to make a difference. Sodexo is seeking an Executive Chef 1 - Ibby s Bistro to support Washington University in St. Louis, MO!! Washington University in St. Louis campuses are located near the cultural center of St. Louis, surrounded by and adjacent to museums, performance venues, vibrant entertainment and dining districts, one of the nation s largest civic parks, and beautiful, tree-lined neighborhoods rich in history and diversity. Nestled at the heart of Washington University in St. Louis campus, Ibby s Bistro in the Danforth University Center is a culinary gem. This campus bistro serves fresh, creative cuisine inspired by local ingredients and the changing seasons. Behind the scenes, Ibby s chefs use classical techniques to create eye-catching, palate-pleasing dishes. With a focus on sustainability and local sourcing, Ibby s offers a delightful daily-changing à la carte menu. Named in honor of Elizabeth Ibby Danforth, who made a profound impact during her time as the university s first lady, Ibby s is a tribute to her legacy. Ibby s embodies culinary excellence, sustainability, and a dedication to nurturing students, inspired by the woman who continues to influence Washington University s community and values. The hours are Tuesday - Friday: 11am - 10pm and Saturday: 10am - 3pm (closed Sunday and Mondays). Check out Ibby's Bistro: Ibby's Bistro The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? We offer Food Service Management and Catering positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management specializing in Catering. With benefits including schedules that encourage work-life balance and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 20, 2024
Full time
Job Description Unit Description: Grow your career and develop a team that shares your desire to make a difference. Sodexo is seeking an Executive Chef 1 - Ibby s Bistro to support Washington University in St. Louis, MO!! Washington University in St. Louis campuses are located near the cultural center of St. Louis, surrounded by and adjacent to museums, performance venues, vibrant entertainment and dining districts, one of the nation s largest civic parks, and beautiful, tree-lined neighborhoods rich in history and diversity. Nestled at the heart of Washington University in St. Louis campus, Ibby s Bistro in the Danforth University Center is a culinary gem. This campus bistro serves fresh, creative cuisine inspired by local ingredients and the changing seasons. Behind the scenes, Ibby s chefs use classical techniques to create eye-catching, palate-pleasing dishes. With a focus on sustainability and local sourcing, Ibby s offers a delightful daily-changing à la carte menu. Named in honor of Elizabeth Ibby Danforth, who made a profound impact during her time as the university s first lady, Ibby s is a tribute to her legacy. Ibby s embodies culinary excellence, sustainability, and a dedication to nurturing students, inspired by the woman who continues to influence Washington University s community and values. The hours are Tuesday - Friday: 11am - 10pm and Saturday: 10am - 3pm (closed Sunday and Mondays). Check out Ibby's Bistro: Ibby's Bistro The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? We offer Food Service Management and Catering positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management specializing in Catering. With benefits including schedules that encourage work-life balance and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Job Description Job Overview: This Executive Chef leads our culinary team at the resort s casual and comfortable restaurant called 20th Hole which requires a passion for American comfort food and a flair for creating an exceptional dining experience. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining the highest standards of culinary excellence. Job Specification: Onsite: Black Desert Resort Shift & Schedule Availability: Year Round / Full Time The budgeted range starts at $68,000 - $75,000. Actual pay will be adjusted based on experience. Job Responsibilities but not limited: Develop and maintain a menu that celebrates American comfort food classics, focusing on quality and locally sourced ingredients. Lead and inspire a team of culinary professionals, ensuring high standards of food preparation and presentation are met consistently. Work closely with local suppliers to source the freshest ingredients, showcasing the region s best produce. Manage kitchen operations, including staff scheduling, training, and development. Ensure compliance with health and safety regulations in the kitchen. Collaborate with the restaurant manager to align the culinary and overall business objectives of 20th Hole. Create a memorable brunch experience for weekend golfers and guests, featuring a mix of breakfast favorites and selections from the all-day menu. Manage the P&Ls, forecasting, and kitchen budget including food cost control and inventory management. Continuously innovate and update menu offerings based on guest feedback and current culinary trends. Minimum of 5 years of culinary experience, with at least 2 years in a leadership role in a cuisine restaurant. Demonstrated ability in creating innovative and appealing menus. Strong leadership and team management skills, with a track record of training and motivating staff. Excellent organizational, time management, and multitasking abilities. Proficiency in various cooking methods, ingredients, equipment, and procedures. Knowledgeable in food and labor cost management. Excellent communication and interpersonal skills, capable of building strong relationships with staff, guests, and suppliers. Ability to work flexible hours, including nights, weekends, and holidays. Compensation details: 0 Yearly Salary PI1e2a83275dec-1269
May 20, 2024
Full time
Job Description Job Overview: This Executive Chef leads our culinary team at the resort s casual and comfortable restaurant called 20th Hole which requires a passion for American comfort food and a flair for creating an exceptional dining experience. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining the highest standards of culinary excellence. Job Specification: Onsite: Black Desert Resort Shift & Schedule Availability: Year Round / Full Time The budgeted range starts at $68,000 - $75,000. Actual pay will be adjusted based on experience. Job Responsibilities but not limited: Develop and maintain a menu that celebrates American comfort food classics, focusing on quality and locally sourced ingredients. Lead and inspire a team of culinary professionals, ensuring high standards of food preparation and presentation are met consistently. Work closely with local suppliers to source the freshest ingredients, showcasing the region s best produce. Manage kitchen operations, including staff scheduling, training, and development. Ensure compliance with health and safety regulations in the kitchen. Collaborate with the restaurant manager to align the culinary and overall business objectives of 20th Hole. Create a memorable brunch experience for weekend golfers and guests, featuring a mix of breakfast favorites and selections from the all-day menu. Manage the P&Ls, forecasting, and kitchen budget including food cost control and inventory management. Continuously innovate and update menu offerings based on guest feedback and current culinary trends. Minimum of 5 years of culinary experience, with at least 2 years in a leadership role in a cuisine restaurant. Demonstrated ability in creating innovative and appealing menus. Strong leadership and team management skills, with a track record of training and motivating staff. Excellent organizational, time management, and multitasking abilities. Proficiency in various cooking methods, ingredients, equipment, and procedures. Knowledgeable in food and labor cost management. Excellent communication and interpersonal skills, capable of building strong relationships with staff, guests, and suppliers. Ability to work flexible hours, including nights, weekends, and holidays. Compensation details: 0 Yearly Salary PI1e2a83275dec-1269
Job Description Unit Description: Do you strive to create amazing culinary experiences? Relocation Assistance Available. Sodexo is seeking an Executive Chef 2 for Young Harris College located in Young Harris, GA. This Executive Chef will oversee all culinary at the account and will have a strong understanding of food costs, inventory control, purchasing and menu planning. This candidate will use their knowledge of catering and recipe costs to make decisions that deliver top notch food for our client and overall production of food for our customers. This position will be making a difference in the residential dinning on campus. If you are a culinary professional looking to join a growing team, this position will make a home for you! The successful candidate will: have a culinary background; have oversight of day-to-day operations; deliver high quality food service; achieve company and client financial targets and goals; develop and maintain client and customer relationships; develop strategic plans; create a positive environment; and/or ensure Sodexo standards are met. be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Learn more about Young Harris University at Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 20, 2024
Full time
Job Description Unit Description: Do you strive to create amazing culinary experiences? Relocation Assistance Available. Sodexo is seeking an Executive Chef 2 for Young Harris College located in Young Harris, GA. This Executive Chef will oversee all culinary at the account and will have a strong understanding of food costs, inventory control, purchasing and menu planning. This candidate will use their knowledge of catering and recipe costs to make decisions that deliver top notch food for our client and overall production of food for our customers. This position will be making a difference in the residential dinning on campus. If you are a culinary professional looking to join a growing team, this position will make a home for you! The successful candidate will: have a culinary background; have oversight of day-to-day operations; deliver high quality food service; achieve company and client financial targets and goals; develop and maintain client and customer relationships; develop strategic plans; create a positive environment; and/or ensure Sodexo standards are met. be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Learn more about Young Harris University at Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Job Description Overview Job Overview: This Executive Chef leads our culinary team at Latitudes 37 which requires a creative approach to American cuisine, a passion for fresh, locally sourced ingredients, and a dedication to delivering a diverse and flavorful dining experience. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining the highest standards of culinary excellence. Job Specification: Onsite: Black Desert Resort Shift & Schedule Availability: Year Round / Full Time The budgeted range starts at $68,000 - $75,000. Actual pay will be adjusted based on experience. Job Responsibilities but not limited: Craft innovative and diverse menus for breakfast, lunch, and dinner services, highlighting contemporary American cuisine with a focus on seasonal and local ingredients. Supervise all aspects of kitchen operations, including food preparation, cooking, and presentation, ensuring excellence in quality and taste. Lead, mentor, and develop the kitchen staff, promoting a culture of teamwork, professionalism, and culinary passion. Collaborate closely with food and beverage management to align culinary strategies with the overall objectives of Latitudes. Efficiently manage kitchen budgets, food cost, and inventory, including sourcing ingredients, negotiating with suppliers, and minimizing waste. Uphold and enforce strict health and safety standards, ensuring a clean and safe kitchen environment. Engage with guests to gather feedback, manage special requests, and ensure a high level of customer satisfaction. Keep up-to-date with culinary trends, techniques, and local food movements, integrating these elements into the restaurant s offerings. Manage and resolve any kitchen staff issues in a professional and timely manner. Minimum of 5 years of culinary experience, with at least 2 years in a leadership role in a cuisine restaurant. Demonstrated ability in creating innovative and appealing menus. Strong leadership and team management skills, with a track record of training and motivating staff. Excellent organizational, time management, and multitasking abilities. Proficiency in various cooking methods, ingredients, equipment, and procedures. Knowledgeable in food and labor cost management. Excellent communication and interpersonal skills, capable of building strong relationships with staff, guests, and suppliers. Ability to work flexible hours, including nights, weekends, and holidays. Compensation details: 0 Yearly Salary PIe07890fb5b9b-2855
May 20, 2024
Full time
Job Description Overview Job Overview: This Executive Chef leads our culinary team at Latitudes 37 which requires a creative approach to American cuisine, a passion for fresh, locally sourced ingredients, and a dedication to delivering a diverse and flavorful dining experience. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining the highest standards of culinary excellence. Job Specification: Onsite: Black Desert Resort Shift & Schedule Availability: Year Round / Full Time The budgeted range starts at $68,000 - $75,000. Actual pay will be adjusted based on experience. Job Responsibilities but not limited: Craft innovative and diverse menus for breakfast, lunch, and dinner services, highlighting contemporary American cuisine with a focus on seasonal and local ingredients. Supervise all aspects of kitchen operations, including food preparation, cooking, and presentation, ensuring excellence in quality and taste. Lead, mentor, and develop the kitchen staff, promoting a culture of teamwork, professionalism, and culinary passion. Collaborate closely with food and beverage management to align culinary strategies with the overall objectives of Latitudes. Efficiently manage kitchen budgets, food cost, and inventory, including sourcing ingredients, negotiating with suppliers, and minimizing waste. Uphold and enforce strict health and safety standards, ensuring a clean and safe kitchen environment. Engage with guests to gather feedback, manage special requests, and ensure a high level of customer satisfaction. Keep up-to-date with culinary trends, techniques, and local food movements, integrating these elements into the restaurant s offerings. Manage and resolve any kitchen staff issues in a professional and timely manner. Minimum of 5 years of culinary experience, with at least 2 years in a leadership role in a cuisine restaurant. Demonstrated ability in creating innovative and appealing menus. Strong leadership and team management skills, with a track record of training and motivating staff. Excellent organizational, time management, and multitasking abilities. Proficiency in various cooking methods, ingredients, equipment, and procedures. Knowledgeable in food and labor cost management. Excellent communication and interpersonal skills, capable of building strong relationships with staff, guests, and suppliers. Ability to work flexible hours, including nights, weekends, and holidays. Compensation details: 0 Yearly Salary PIe07890fb5b9b-2855
DoubleTree by Hilton Manchester Downtown
Manchester, New Hampshire
Job Description Overview EXECUTIVE SOUS CHEF FULL TIME Highlights: Exciting opportunity in a bustling hotel with 65,000 square feet of event/function space, a top-notch restaurant & coffee shop. Join a team actively seeking the best and brightest talent in the culinary industry. Work alongside our Executive Chef, leading and directing a talented kitchen team. Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. DoubleTree Manchester is part of the Pyramid family of hotels. Why Choose Us? Great place to work with a team that values both guest and employee experience. Comprehensive benefits package, including 401k with company match, competitive wages, and outstanding travel benefits at Hilton hotels worldwide. Perks include free parking, complimentary meal during shifts, and monthly employee celebration CARE Rallies. Enjoy exceptional holiday celebrations and weekly pay. We prioritize personal development, teamwork, and success for all team members. Enjoy weekly pay & WITHOUT state tax deductions! Come for the job, stay for the benefits and exceptional culture. Don't wait, apply now, and become part of our growing team! Responsibilities Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. PId0e4-2230
May 20, 2024
Full time
Job Description Overview EXECUTIVE SOUS CHEF FULL TIME Highlights: Exciting opportunity in a bustling hotel with 65,000 square feet of event/function space, a top-notch restaurant & coffee shop. Join a team actively seeking the best and brightest talent in the culinary industry. Work alongside our Executive Chef, leading and directing a talented kitchen team. Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. DoubleTree Manchester is part of the Pyramid family of hotels. Why Choose Us? Great place to work with a team that values both guest and employee experience. Comprehensive benefits package, including 401k with company match, competitive wages, and outstanding travel benefits at Hilton hotels worldwide. Perks include free parking, complimentary meal during shifts, and monthly employee celebration CARE Rallies. Enjoy exceptional holiday celebrations and weekly pay. We prioritize personal development, teamwork, and success for all team members. Enjoy weekly pay & WITHOUT state tax deductions! Come for the job, stay for the benefits and exceptional culture. Don't wait, apply now, and become part of our growing team! Responsibilities Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. PId0e4-2230
Job Description Unit Description: Success is yours when you collaborate and work hard in our team-based culture! RELOCATION ASSISTANCE PROVIDED! Sodexo is seeking an Executive Chef - Campus Dining for Truman State University located in Kirksville, MO. Nestled in the heart of Northeast Missouri, Kirksville boasts a historic downtown square surrounded by a 3,000 acre state park and some of the nation s top hunting grounds. From classic small town festivals to premier cultural events, Kirksville s vibrant blend of art, history, recreation and nature will impress you. Truman State University has been ranked for 18 consecutive years as the public university in the Mid-West region by U.S. News & World Report and ranked on Kiplinger s list of the 100 Best Public College Values in the nation. With a student enrollment of approximately 5000 plus 1500 faculty members, our food operations include 2 resident dining halls, retail food venues and catering. The Executive Chef will report directly to our General Manager and manage approximately 25-30 hourly employees. We are looking for candidates with a background in large volume food production, strong financial acumen and strong knowledge of BOH operations. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations and excellence, ensure food safety, sanitation and workplace safety standard compliance and procedures; and/or have working knowledge of automated food inventory, ordering, production, and management systems. Is this opportunity right for you? We are looking for candidates who: have high quality food service experience in high volume, premier culinary environment have a strong culinary background, with the demonstrated ability to stay current with new culinary trends, have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively; have a passion for food and innovation can manage multiple priorities, demonstrate professional communication skills, manage coaching and employee development skills; and/or demonstrate working knowledge of DRIVE, The Market Connection (TMC) and is proficient in computer skills and report management experience. This does not apply to external candidates. Learn more about Truman State University at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Not the job for you? We offer Food Service Management and Catering positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management specializing in Catering. With benefits including schedules that encourage work-life balance and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 20, 2024
Full time
Job Description Unit Description: Success is yours when you collaborate and work hard in our team-based culture! RELOCATION ASSISTANCE PROVIDED! Sodexo is seeking an Executive Chef - Campus Dining for Truman State University located in Kirksville, MO. Nestled in the heart of Northeast Missouri, Kirksville boasts a historic downtown square surrounded by a 3,000 acre state park and some of the nation s top hunting grounds. From classic small town festivals to premier cultural events, Kirksville s vibrant blend of art, history, recreation and nature will impress you. Truman State University has been ranked for 18 consecutive years as the public university in the Mid-West region by U.S. News & World Report and ranked on Kiplinger s list of the 100 Best Public College Values in the nation. With a student enrollment of approximately 5000 plus 1500 faculty members, our food operations include 2 resident dining halls, retail food venues and catering. The Executive Chef will report directly to our General Manager and manage approximately 25-30 hourly employees. We are looking for candidates with a background in large volume food production, strong financial acumen and strong knowledge of BOH operations. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations and excellence, ensure food safety, sanitation and workplace safety standard compliance and procedures; and/or have working knowledge of automated food inventory, ordering, production, and management systems. Is this opportunity right for you? We are looking for candidates who: have high quality food service experience in high volume, premier culinary environment have a strong culinary background, with the demonstrated ability to stay current with new culinary trends, have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively; have a passion for food and innovation can manage multiple priorities, demonstrate professional communication skills, manage coaching and employee development skills; and/or demonstrate working knowledge of DRIVE, The Market Connection (TMC) and is proficient in computer skills and report management experience. This does not apply to external candidates. Learn more about Truman State University at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Not the job for you? We offer Food Service Management and Catering positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management specializing in Catering. With benefits including schedules that encourage work-life balance and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: The Executive Chef oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the restaurant, and staying up-to-date with industry trends and innovations. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: Manage high-volume kitchen operations with a focus on quality and efficiency Lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability Implement and enforce food safety regulations and procedures Expertly plan and develops menus, including the ability to create dishes that are both innovative and cost-effective Requirements: At least four years of culinary management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PIf9af4b9daa4f-5988
May 20, 2024
Full time
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: The Executive Chef oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the restaurant, and staying up-to-date with industry trends and innovations. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: Manage high-volume kitchen operations with a focus on quality and efficiency Lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability Implement and enforce food safety regulations and procedures Expertly plan and develops menus, including the ability to create dishes that are both innovative and cost-effective Requirements: At least four years of culinary management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PIf9af4b9daa4f-5988
Job Description Unit Description: Do you strive to create amazing culinary experiences? Relocation Assistance Available This account will fall under the SodexoMAGIC portfolio of business. We are SodexoMagic! In 2006, Sodexo, Inc. joined forces with Magic Johnson Enterprises which resulted in a joint venture called SodexoMagic. By leveraging the power of business entrepreneur and NBA all-star, Earvin Magic Johnson s brand with Sodexo s extensive portfolio of quality-of-life offerings, SodexoMagic effectively provides flexible, innovative, and comprehensive service solutions that have a broad consumer appeal to the marketplace. This strategic alliance, 51% owned by Earvin Magic Johnson and 49% owned by Sodexo, Inc., allows for an unrivaled partnership in providing creative dining and facilities management solutions. At SodexoMagic, we sustain and empower communities everywhere through healthy food and exceptional services. We stand with our employees and partners to ensure quality, safeguard wellness and create a just and more equitable future for all people. SodexoMAGIC offers our dedicated services via these segments: Corporate Services, Hospitals, K-12 Schools, Universities, and Airline Lounges. We are in search of our next Magic Maker at the following location: SodexoMAGIC is looking for a Executive Chef 3 for the Morehouse College account in the Atlanta metro area. The Executive Chef needs to be a talented culinarian experienced in high-end and high-volume cuisines, with exceptional organizational and leadership skills. This individual will be expected to be on the floor during service times communicating with students, faculty, and staff. This position will manage a resident dining and catering operation. The Executive Chef will be very hands on in the menu planning process, labor schedules, production, marketing plan, and much more. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor s Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 20, 2024
Full time
Job Description Unit Description: Do you strive to create amazing culinary experiences? Relocation Assistance Available This account will fall under the SodexoMAGIC portfolio of business. We are SodexoMagic! In 2006, Sodexo, Inc. joined forces with Magic Johnson Enterprises which resulted in a joint venture called SodexoMagic. By leveraging the power of business entrepreneur and NBA all-star, Earvin Magic Johnson s brand with Sodexo s extensive portfolio of quality-of-life offerings, SodexoMagic effectively provides flexible, innovative, and comprehensive service solutions that have a broad consumer appeal to the marketplace. This strategic alliance, 51% owned by Earvin Magic Johnson and 49% owned by Sodexo, Inc., allows for an unrivaled partnership in providing creative dining and facilities management solutions. At SodexoMagic, we sustain and empower communities everywhere through healthy food and exceptional services. We stand with our employees and partners to ensure quality, safeguard wellness and create a just and more equitable future for all people. SodexoMAGIC offers our dedicated services via these segments: Corporate Services, Hospitals, K-12 Schools, Universities, and Airline Lounges. We are in search of our next Magic Maker at the following location: SodexoMAGIC is looking for a Executive Chef 3 for the Morehouse College account in the Atlanta metro area. The Executive Chef needs to be a talented culinarian experienced in high-end and high-volume cuisines, with exceptional organizational and leadership skills. This individual will be expected to be on the floor during service times communicating with students, faculty, and staff. This position will manage a resident dining and catering operation. The Executive Chef will be very hands on in the menu planning process, labor schedules, production, marketing plan, and much more. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor s Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.