Tu es un.e leader , tu aimes être au cœur de l'action et tu veux faire partie d'une équipe avec un vrai esprit de famille ? Alors ça tombe bien, parce que l'équipe de cuisine du Normandin situé sur le chemin Sainte-Foy est déjà incroyable, mais il manque encore l'ingrédient secret qui la rendra parfaite ! Ton rôle consistera à : Rendre chaque nouveau cuisinier confortable dans son nouvel environnement de travail ; Être un exemple pour tes collègues ; Supporter les gestionnaires du restaurant dans certaines tâches. Plus concrètement, tu devras : Accueillir et assurer la bonne intégration du nouveau personnel; Suivre et compléter les documents relatifs au PAMT (programme d'apprentissage en milieu de travail); Évaluer les membres de ton équipe; Préparer les commandes avec ton équipe; Assurer la sécurité des aliments et le respect des normes d'hygiène et de salubrité; Effectuer l'inventaire; Participer à l'élaboration des horaires de travail pour le département de cuisine; Superviser la réception des marchandises; Donner ton opinion lors de la rencontre hebdomadaire de gérance; Maintenir une discipline de travail et une communication efficace au sein de l'équipe. Pourquoi c'est la place pour toi ? C'est simple, tu auras l'opportunité de : Jouer un rôle clé au restaurant; Développer tes talents de gestionnaires; Participer au succès d'une entreprise 100% québécoise; Travailler auprès d'une équipe formidable avec qui tu partageras des moments incroyables ! Est-ce que tu es l'ingrédient manquant à notre recette ? Postule juste ici ! On a déjà hâte que tu rencontres TA gang ! ;) Type d'emploi : Temps plein, Permanent Rémunération : 19,82$ à 21,62$ par heure Avantages : Assurance Invalidité Assurance Maladie Complémentaire Assurance Vie Bourses d'Études Congés payés Événements d'Entreprise Nourriture à Prix Réduit ou Gratuite Programme d'Aide aux Employés Réductions Tarifaires Stationnement sur place Flexible Language Requirement : Anglais non requis Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Travail les jours fériés Types de paie supplémentaire : Heures supplémentaires majorées Lieu du poste : En présentiel
May 16, 2024
Full time
Tu es un.e leader , tu aimes être au cœur de l'action et tu veux faire partie d'une équipe avec un vrai esprit de famille ? Alors ça tombe bien, parce que l'équipe de cuisine du Normandin situé sur le chemin Sainte-Foy est déjà incroyable, mais il manque encore l'ingrédient secret qui la rendra parfaite ! Ton rôle consistera à : Rendre chaque nouveau cuisinier confortable dans son nouvel environnement de travail ; Être un exemple pour tes collègues ; Supporter les gestionnaires du restaurant dans certaines tâches. Plus concrètement, tu devras : Accueillir et assurer la bonne intégration du nouveau personnel; Suivre et compléter les documents relatifs au PAMT (programme d'apprentissage en milieu de travail); Évaluer les membres de ton équipe; Préparer les commandes avec ton équipe; Assurer la sécurité des aliments et le respect des normes d'hygiène et de salubrité; Effectuer l'inventaire; Participer à l'élaboration des horaires de travail pour le département de cuisine; Superviser la réception des marchandises; Donner ton opinion lors de la rencontre hebdomadaire de gérance; Maintenir une discipline de travail et une communication efficace au sein de l'équipe. Pourquoi c'est la place pour toi ? C'est simple, tu auras l'opportunité de : Jouer un rôle clé au restaurant; Développer tes talents de gestionnaires; Participer au succès d'une entreprise 100% québécoise; Travailler auprès d'une équipe formidable avec qui tu partageras des moments incroyables ! Est-ce que tu es l'ingrédient manquant à notre recette ? Postule juste ici ! On a déjà hâte que tu rencontres TA gang ! ;) Type d'emploi : Temps plein, Permanent Rémunération : 19,82$ à 21,62$ par heure Avantages : Assurance Invalidité Assurance Maladie Complémentaire Assurance Vie Bourses d'Études Congés payés Événements d'Entreprise Nourriture à Prix Réduit ou Gratuite Programme d'Aide aux Employés Réductions Tarifaires Stationnement sur place Flexible Language Requirement : Anglais non requis Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Travail les jours fériés Types de paie supplémentaire : Heures supplémentaires majorées Lieu du poste : En présentiel
We are currently hiring a Head Chef for Blacksmith Bakery and Bistro in Latimer Village Langley (200th St. & 83A ave.). The ideal candidate is a team leader who works well under pressure in a dynamic and fast paced environment. We are looking for someone to oversee menu development and execution at all four of our locations. As well as product testing, kitchen management, staff training, food costing and ordering/inventory management. POSITION REQUIREMENTS: Must have at least 4 year of experience as a senior chef in a professional kitchen. Strong communication and interpersonal skills; fluent in English, written and verbal. Experience developing menu items and a portfolio of previous work and menus created. You must be able to perform calmly and efficiently during high volume periods. Must be able to work well with others, supervise, and train new staff. Must work well within a restaurant team culture! REQUIRED CHARACTERISTICS: A pleasant, respectful, energetic and cheerful disposition. Team - oriented, motivated, clean and organized. Able to adapt in difficult situations and handle pressure. Can complete detail-oriented work in a timely manner. Has an eagerness and capacity to learn. Accepts feedback well. EDUCATION AND EXPERIENCE Post -Secondary Culinary School is a requirement. Minimum 6 years in the industry working in a professional kitchen. Level 1 & 2 Food Safe Certificate PHYSICAL REQUIREMENTS: Able to lift and carry up to 50lbs safely and must be able to stand for long periods of time. Able to work in warm conditions around equipment that generate heat. OTHER REQUIREMENTS: 100% fluency in English language - both written and spoken. Must be available to work a flexible schedule including opening and closing shifts, weekends and holidays. A working stage is required as part of the interview process.
May 15, 2024
Full time
We are currently hiring a Head Chef for Blacksmith Bakery and Bistro in Latimer Village Langley (200th St. & 83A ave.). The ideal candidate is a team leader who works well under pressure in a dynamic and fast paced environment. We are looking for someone to oversee menu development and execution at all four of our locations. As well as product testing, kitchen management, staff training, food costing and ordering/inventory management. POSITION REQUIREMENTS: Must have at least 4 year of experience as a senior chef in a professional kitchen. Strong communication and interpersonal skills; fluent in English, written and verbal. Experience developing menu items and a portfolio of previous work and menus created. You must be able to perform calmly and efficiently during high volume periods. Must be able to work well with others, supervise, and train new staff. Must work well within a restaurant team culture! REQUIRED CHARACTERISTICS: A pleasant, respectful, energetic and cheerful disposition. Team - oriented, motivated, clean and organized. Able to adapt in difficult situations and handle pressure. Can complete detail-oriented work in a timely manner. Has an eagerness and capacity to learn. Accepts feedback well. EDUCATION AND EXPERIENCE Post -Secondary Culinary School is a requirement. Minimum 6 years in the industry working in a professional kitchen. Level 1 & 2 Food Safe Certificate PHYSICAL REQUIREMENTS: Able to lift and carry up to 50lbs safely and must be able to stand for long periods of time. Able to work in warm conditions around equipment that generate heat. OTHER REQUIREMENTS: 100% fluency in English language - both written and spoken. Must be available to work a flexible schedule including opening and closing shifts, weekends and holidays. A working stage is required as part of the interview process.
Le St-Hubert de Ste-Thérèse recherche activement un chef d'équipe pour rejoindre son équipe. Êtes-vous prêt à relever de nouveaux défis ? N'hésitez pas à envoyer votre candidature, nous sommes impatients de vous rencontrer ! Descriptions des tâches : Contrôler la production, les produits finis et les pauses des employés Coordonner les activités des employés en cuisine Effectuer la mise en place et l'organisation efficace de son aire de travail Participer à la préparation des plats S'assurer de la propreté constante de son aire de travail Soutenir le gestionnaire en cuisine Effectuer toute autre tâche demandée par le gestionnaire Au plaisir ! Type d'emploi : Temps Plein, Permanent Rémunération : à partir de 17,00$ par heure Avantages : Assurance Dentaire Nourriture à Prix Réduit ou Gratuite Stationnement sur place Horaires de travail : Du Lundi au Vendredi Fins de semaine uniquement Quart de jour Quart de soir Toutes les fins de semaine Travail les jours fériés Question(s) de présélection: Quelles sont vos disponibilités pour travailler ? (ex : lundi au vendredi à partir de 17h) Combien d'heures par semaine recherchez-vous ? (ex : 20h) Expérience: Travail en cuisine: 1 an (Obligatoire) Lieu du poste : En présentiel
May 14, 2024
Full time
Le St-Hubert de Ste-Thérèse recherche activement un chef d'équipe pour rejoindre son équipe. Êtes-vous prêt à relever de nouveaux défis ? N'hésitez pas à envoyer votre candidature, nous sommes impatients de vous rencontrer ! Descriptions des tâches : Contrôler la production, les produits finis et les pauses des employés Coordonner les activités des employés en cuisine Effectuer la mise en place et l'organisation efficace de son aire de travail Participer à la préparation des plats S'assurer de la propreté constante de son aire de travail Soutenir le gestionnaire en cuisine Effectuer toute autre tâche demandée par le gestionnaire Au plaisir ! Type d'emploi : Temps Plein, Permanent Rémunération : à partir de 17,00$ par heure Avantages : Assurance Dentaire Nourriture à Prix Réduit ou Gratuite Stationnement sur place Horaires de travail : Du Lundi au Vendredi Fins de semaine uniquement Quart de jour Quart de soir Toutes les fins de semaine Travail les jours fériés Question(s) de présélection: Quelles sont vos disponibilités pour travailler ? (ex : lundi au vendredi à partir de 17h) Combien d'heures par semaine recherchez-vous ? (ex : 20h) Expérience: Travail en cuisine: 1 an (Obligatoire) Lieu du poste : En présentiel
Job Description Job Description Description: Unlock Your Potential at The Essex Resort & Spa! Embark on a journey where passion meets profession at The Essex Resort & Spa, where we redefine hospitality excellence. Nestled in the heart of Vermont's picturesque countryside, our luxurious haven offers more than just a job; it's an invitation to join a dynamic team dedicated to crafting unforgettable experiences. Whether you're a seasoned expert or an aspiring talent, our diverse range of career opportunities promises growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, from administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating moments of magic for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, the path to success is paved with endless possibilities. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. Junction at The Essex Resort & Spa is an integral part of Vermont's culinary scene, offering a unique dining experience that celebrates the region's flavors and traditions. Our kitchen is committed to delivering innovative dishes crafted with locally sourced ingredients, creating memorable dining moments for our guests. BASIC FUNCTION: The Chef de Cuisine is an experienced Chef who possesses skills in all of a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine in order to promote the appeal and prestige of a la carte dining. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE: Five years experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements. ESSENTIAL FUNCTIONS: Ensure standards of preparation, quality, consistency and presentation of food in Junction. Supervise, develop and train the Junction Line Cooks. Maintain inventory and ordering specialty items. Produce new/special menus for Junction using seasonal food products. Working closely with the Restaurant Managers to maintain open communication between the Kitchen and the Restaurant. Ensuring cost/product control on all menu items in Junction. Maintain a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Employee Handbook. Maintain the highest level of employee/guest relations. Work with our Sales/Marketing Department to promote Junction. Create daily requisitions for foods and supplies. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Director of Culinary. Benefits: Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance for employee, spouse/domestic partner and child(ren) (supplemental paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides: On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIe201d4b1d23b-0904
May 14, 2024
Full time
Job Description Job Description Description: Unlock Your Potential at The Essex Resort & Spa! Embark on a journey where passion meets profession at The Essex Resort & Spa, where we redefine hospitality excellence. Nestled in the heart of Vermont's picturesque countryside, our luxurious haven offers more than just a job; it's an invitation to join a dynamic team dedicated to crafting unforgettable experiences. Whether you're a seasoned expert or an aspiring talent, our diverse range of career opportunities promises growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, from administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating moments of magic for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, the path to success is paved with endless possibilities. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. Junction at The Essex Resort & Spa is an integral part of Vermont's culinary scene, offering a unique dining experience that celebrates the region's flavors and traditions. Our kitchen is committed to delivering innovative dishes crafted with locally sourced ingredients, creating memorable dining moments for our guests. BASIC FUNCTION: The Chef de Cuisine is an experienced Chef who possesses skills in all of a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine in order to promote the appeal and prestige of a la carte dining. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE: Five years experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements. ESSENTIAL FUNCTIONS: Ensure standards of preparation, quality, consistency and presentation of food in Junction. Supervise, develop and train the Junction Line Cooks. Maintain inventory and ordering specialty items. Produce new/special menus for Junction using seasonal food products. Working closely with the Restaurant Managers to maintain open communication between the Kitchen and the Restaurant. Ensuring cost/product control on all menu items in Junction. Maintain a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Employee Handbook. Maintain the highest level of employee/guest relations. Work with our Sales/Marketing Department to promote Junction. Create daily requisitions for foods and supplies. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Director of Culinary. Benefits: Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance for employee, spouse/domestic partner and child(ren) (supplemental paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides: On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIe201d4b1d23b-0904
Job Description Job Description ALL ROADS LEAD TO YOU Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. WHY SNOWBIRD LODGE Located in North Carolina's Great Smoky Mountains and more specifically Robbinsville . Snowbird Mountain Lodge is a timeless, all-inclusive destination with stunning views of the Nantahala National Forest and Lake Santeelah. A haven to escape from the everyday, Snowbird guests enjoy culinary, local flavors, breathtaking surroundings and outdoor adventure. ALL ROADS LEAD TO YOU A successful CDC will have 4+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite. As the Chef de Cuisine you'll encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment Lead by example and set the tone for health, safety and cleanliness throughout the property WHAT TO EXPECT. IN THE LODGE, RESTAURANT, & ROOMS Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. 2+ years of experience in kitchen preparation and culinary experience in a high-volume environment. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity: be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT Competitive Pay + PTO : Competitive base + Performance based bonus (paid out quarterly) + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO REQUIREMENTS 4+ years' of successful restaurant management experience Thrive in high-volume, scratch kitchen, and upscale food focused environments Passionate about Internal Hospitality and embrace our core values Strong problem resolution skills Have exceptional organizational skills and a keen eye for detail Effective communication skills and the ability to navigate important conversation Indigo Road is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state or local laws, including but not limited to race, color, sex, ancestry, age, national origin, religion, mental or physical disability, marital status, family responsibility, sexual orientation, gender identity or expression, pregnancy, personal appearances, tobacco use, matriculation or political affiliation, genetic information or any protected veteran status. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PIc654eb59f07f-6821
May 14, 2024
Full time
Job Description Job Description ALL ROADS LEAD TO YOU Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. WHY SNOWBIRD LODGE Located in North Carolina's Great Smoky Mountains and more specifically Robbinsville . Snowbird Mountain Lodge is a timeless, all-inclusive destination with stunning views of the Nantahala National Forest and Lake Santeelah. A haven to escape from the everyday, Snowbird guests enjoy culinary, local flavors, breathtaking surroundings and outdoor adventure. ALL ROADS LEAD TO YOU A successful CDC will have 4+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite. As the Chef de Cuisine you'll encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment Lead by example and set the tone for health, safety and cleanliness throughout the property WHAT TO EXPECT. IN THE LODGE, RESTAURANT, & ROOMS Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. 2+ years of experience in kitchen preparation and culinary experience in a high-volume environment. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity: be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT Competitive Pay + PTO : Competitive base + Performance based bonus (paid out quarterly) + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO REQUIREMENTS 4+ years' of successful restaurant management experience Thrive in high-volume, scratch kitchen, and upscale food focused environments Passionate about Internal Hospitality and embrace our core values Strong problem resolution skills Have exceptional organizational skills and a keen eye for detail Effective communication skills and the ability to navigate important conversation Indigo Road is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state or local laws, including but not limited to race, color, sex, ancestry, age, national origin, religion, mental or physical disability, marital status, family responsibility, sexual orientation, gender identity or expression, pregnancy, personal appearances, tobacco use, matriculation or political affiliation, genetic information or any protected veteran status. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PIc654eb59f07f-6821
ARRIVE Hotel Wilmington
Wilmington, North Carolina
CHEF DE CUISINE AT DRAM YARD RESTAURANT ARRIVE WILMINGTON POSITION PROFILE We're looking for a highly skilled and creative Chef de Cuisine at Dram Yard at ARRIVE Wilmington to run daily kitchen operations and manage the back-of-house team. The right candidate will be an experienced chef that's comfortable collaborating with our Culinary Director to ensure meal quality standards while managing costs and maintain staff morale. ABOUT DRAM YARD: Located at ARRIVE Wilmington, Dram Yard offers Southern coastal flavors with a global twist using locally-sourced ingredients in its intimate and thoughtfully designed dining room. This local favorite offers breakfast, barista service, dinner, and weekend brunch. If you're passionate about creating memorable experiences, thrive in a dynamic environment, and find joy in providing delightful, consistent service that turns first-time visitors into regulars, we invite you to join our team at Dram Yard. TASKS AT HAND: Running an efficient, productive, and professional kitchen on a day-to-day basis Developing a passionate and effective kitchen brigade that embraces all food preparation standards through hands-on education and positive encouragement Ensuring the quality and consistency of all dishes prepared and served in the restaurant Learning our steps of service, products, menu, and systems inside and out. Working collaboratively with all restaurant and hotel teams to ensure productivity and a fabulous guest experience Embracing and abiding by all corporate SOPs as well as state and local labor laws. In the kitchen, complying with food labeling, storage, and temperature control protocols Learning the entire menu inside and out, so you're able to describe, create, and train other kitchen staff on preparation and flavor profiles Carrying out all tasks in a reasonable time frame to ensure the smooth running of the areas Demonstrating a keen interest in the industry as a whole and a passion for keeping up with current trends. Communicating clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions, Collaborating with and help to new team members, offering support, advice, guidance, and encouragment when applicable. WHAT WE'RE LOOKING FOR: Understanding of stock control in their department Demonstrate an interest in the industry as a whole and keep up with current trends. Shows ability to adapt during busier or quieter services as necessary Demonstrate a full understanding of their role and carries it out in line with their job description. Works effectively with the team Works accurately and efficiently in their role Able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources. Communicates relevant information regularly, efficiently and concisely to other members of the brigade or managers necessary Communicates clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions, Offers help to new team members and offers support/advice Works as an integral part of the wider team Makes good decisions based upon a mixture of analysis, wisdom, experience and judgment, rather than emotions by effectively assessing risks. Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team. Must be able to stand or walk a minimum eight-hour shift. Requires mobility and prolonged standing, walking, bending and lifting up to 50 lbs. WHAT'S IN IT FOR YOU: A competitive compensation package including medical, dental, vision, and life insurance. 401(k) retirement plan (future you will love this one!) Paid time off, holiday pay, and sick pay when you're under the weather. Career advancement in an organization committed to helping star employees thrive. There's also an opportunity to expand your career trajectory as we are a fast-growing company with hotels and restaurants in multiple cities. Professional development that sets you up for success across multiple hospitality career paths. A collaborative work environment where your creative ideas can come to fruition. Amazing employee discounts on hotels and dining across our entire portfolio (18 hotels and more to come!) Hands-on training with a nimble team. Palisociety is an Equal Opportunity Employer committed to hiring a diverse workforce and sustaining an inclusive culture. Palisociety does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state, or local laws. For more information, visit or For more information, visit or For more information, visit or We are an E-Verify Employer/Somos un empleador de E-Verify. REQUIREMENTS 2-3 years previous experience as a Chef in a hotel restaurant. Food Handler Certification required. Flexible Schedule - able to work weekends and holidays Ability to walk, stand, and bend continuously. Able to carry up to 40lbs. MORE ABOUT US: Palisociety is a fully integrated hospitality company that develops and operates unique hotels and residences across the country. In addition to our independent collection of hotels, we also operate Palihouses, Palihotels, and ARRIVE by Palisociety. We strive to delight and inspire our guests and local community by creating one-of-a-kind neighborhood-centric places filled with interesting people, friendly staff, and trusty service. We're a family business founded in Los Angeles by CEO Avi Brosh in 1998. As we continue to grow and develop new hotels and restaurants, we're always looking for spirited, hardworking, passionate people that can join our team and grow with us!
May 09, 2024
Full time
CHEF DE CUISINE AT DRAM YARD RESTAURANT ARRIVE WILMINGTON POSITION PROFILE We're looking for a highly skilled and creative Chef de Cuisine at Dram Yard at ARRIVE Wilmington to run daily kitchen operations and manage the back-of-house team. The right candidate will be an experienced chef that's comfortable collaborating with our Culinary Director to ensure meal quality standards while managing costs and maintain staff morale. ABOUT DRAM YARD: Located at ARRIVE Wilmington, Dram Yard offers Southern coastal flavors with a global twist using locally-sourced ingredients in its intimate and thoughtfully designed dining room. This local favorite offers breakfast, barista service, dinner, and weekend brunch. If you're passionate about creating memorable experiences, thrive in a dynamic environment, and find joy in providing delightful, consistent service that turns first-time visitors into regulars, we invite you to join our team at Dram Yard. TASKS AT HAND: Running an efficient, productive, and professional kitchen on a day-to-day basis Developing a passionate and effective kitchen brigade that embraces all food preparation standards through hands-on education and positive encouragement Ensuring the quality and consistency of all dishes prepared and served in the restaurant Learning our steps of service, products, menu, and systems inside and out. Working collaboratively with all restaurant and hotel teams to ensure productivity and a fabulous guest experience Embracing and abiding by all corporate SOPs as well as state and local labor laws. In the kitchen, complying with food labeling, storage, and temperature control protocols Learning the entire menu inside and out, so you're able to describe, create, and train other kitchen staff on preparation and flavor profiles Carrying out all tasks in a reasonable time frame to ensure the smooth running of the areas Demonstrating a keen interest in the industry as a whole and a passion for keeping up with current trends. Communicating clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions, Collaborating with and help to new team members, offering support, advice, guidance, and encouragment when applicable. WHAT WE'RE LOOKING FOR: Understanding of stock control in their department Demonstrate an interest in the industry as a whole and keep up with current trends. Shows ability to adapt during busier or quieter services as necessary Demonstrate a full understanding of their role and carries it out in line with their job description. Works effectively with the team Works accurately and efficiently in their role Able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources. Communicates relevant information regularly, efficiently and concisely to other members of the brigade or managers necessary Communicates clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions, Offers help to new team members and offers support/advice Works as an integral part of the wider team Makes good decisions based upon a mixture of analysis, wisdom, experience and judgment, rather than emotions by effectively assessing risks. Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team. Must be able to stand or walk a minimum eight-hour shift. Requires mobility and prolonged standing, walking, bending and lifting up to 50 lbs. WHAT'S IN IT FOR YOU: A competitive compensation package including medical, dental, vision, and life insurance. 401(k) retirement plan (future you will love this one!) Paid time off, holiday pay, and sick pay when you're under the weather. Career advancement in an organization committed to helping star employees thrive. There's also an opportunity to expand your career trajectory as we are a fast-growing company with hotels and restaurants in multiple cities. Professional development that sets you up for success across multiple hospitality career paths. A collaborative work environment where your creative ideas can come to fruition. Amazing employee discounts on hotels and dining across our entire portfolio (18 hotels and more to come!) Hands-on training with a nimble team. Palisociety is an Equal Opportunity Employer committed to hiring a diverse workforce and sustaining an inclusive culture. Palisociety does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state, or local laws. For more information, visit or For more information, visit or For more information, visit or We are an E-Verify Employer/Somos un empleador de E-Verify. REQUIREMENTS 2-3 years previous experience as a Chef in a hotel restaurant. Food Handler Certification required. Flexible Schedule - able to work weekends and holidays Ability to walk, stand, and bend continuously. Able to carry up to 40lbs. MORE ABOUT US: Palisociety is a fully integrated hospitality company that develops and operates unique hotels and residences across the country. In addition to our independent collection of hotels, we also operate Palihouses, Palihotels, and ARRIVE by Palisociety. We strive to delight and inspire our guests and local community by creating one-of-a-kind neighborhood-centric places filled with interesting people, friendly staff, and trusty service. We're a family business founded in Los Angeles by CEO Avi Brosh in 1998. As we continue to grow and develop new hotels and restaurants, we're always looking for spirited, hardworking, passionate people that can join our team and grow with us!
Henderson Group Recruiting
Westlake Village, California
Local Westlake Village, CA fine dining group is looking for a Restaurant Chef De Cuisine. The Restaurant Chef De Cuisine is a special position in our group for it involves not only caring out the menu but helping develop specials and seasonal options. Multi-concept group has many paths for growth if the operations are successful with this opening. Please apply today Restaurant Chef De Cuisine Requirements: Scratch food with Italian experience is a huge plus High sales volume with seasonal menu Mentoring sous chefs and hourly kitchen staff People first mentality Restaurant Chef De Cuisine Compensation: 85-95k base with bonus PTO Health care options Growth Apply today must have relative experience to be considered
May 09, 2024
Local Westlake Village, CA fine dining group is looking for a Restaurant Chef De Cuisine. The Restaurant Chef De Cuisine is a special position in our group for it involves not only caring out the menu but helping develop specials and seasonal options. Multi-concept group has many paths for growth if the operations are successful with this opening. Please apply today Restaurant Chef De Cuisine Requirements: Scratch food with Italian experience is a huge plus High sales volume with seasonal menu Mentoring sous chefs and hourly kitchen staff People first mentality Restaurant Chef De Cuisine Compensation: 85-95k base with bonus PTO Health care options Growth Apply today must have relative experience to be considered
Description: Unlock Your Potential at The Essex Resort & Spa! Embark on a journey where passion meets profession at The Essex Resort & Spa, where we redefine hospitality excellence. Nestled in the heart of Vermont's picturesque countryside, our luxurious haven offers more than just a job; it's an invitation to join a dynamic team dedicated to crafting unforgettable experiences. Whether you're a seasoned expert or an aspiring talent, our diverse range of career opportunities promises growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, from administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating moments of magic for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, the path to success is paved with endless possibilities. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. Junction at The Essex Resort & Spa is an integral part of Vermont's culinary scene, offering a unique dining experience that celebrates the region's flavors and traditions. Our kitchen is committed to delivering innovative dishes crafted with locally sourced ingredients, creating memorable dining moments for our guests. BASIC FUNCTION: The Chef de Cuisine is an experienced Chef who possesses skills in all of a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine in order to promote the appeal and prestige of a la carte dining. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE: Five years experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements. ESSENTIAL FUNCTIONS: Ensure standards of preparation, quality, consistency and presentation of food in Junction. Supervise, develop and train the Junction Line Cooks. Maintain inventory and ordering specialty items. Produce new/special menus for Junction using seasonal food products. Working closely with the Restaurant Managers to maintain open communication between the Kitchen and the Restaurant. Ensuring cost/product control on all menu items in Junction. Maintain a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Employee Handbook. Maintain the highest level of employee/guest relations. Work with our Sales/Marketing Department to promote Junction. Create daily requisitions for foods and supplies. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Director of Culinary. Benefits: Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides: On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIaf7014c9abdf-0904
May 01, 2024
Full time
Description: Unlock Your Potential at The Essex Resort & Spa! Embark on a journey where passion meets profession at The Essex Resort & Spa, where we redefine hospitality excellence. Nestled in the heart of Vermont's picturesque countryside, our luxurious haven offers more than just a job; it's an invitation to join a dynamic team dedicated to crafting unforgettable experiences. Whether you're a seasoned expert or an aspiring talent, our diverse range of career opportunities promises growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, from administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating moments of magic for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, the path to success is paved with endless possibilities. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. Junction at The Essex Resort & Spa is an integral part of Vermont's culinary scene, offering a unique dining experience that celebrates the region's flavors and traditions. Our kitchen is committed to delivering innovative dishes crafted with locally sourced ingredients, creating memorable dining moments for our guests. BASIC FUNCTION: The Chef de Cuisine is an experienced Chef who possesses skills in all of a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine in order to promote the appeal and prestige of a la carte dining. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE: Five years experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements. ESSENTIAL FUNCTIONS: Ensure standards of preparation, quality, consistency and presentation of food in Junction. Supervise, develop and train the Junction Line Cooks. Maintain inventory and ordering specialty items. Produce new/special menus for Junction using seasonal food products. Working closely with the Restaurant Managers to maintain open communication between the Kitchen and the Restaurant. Ensuring cost/product control on all menu items in Junction. Maintain a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Employee Handbook. Maintain the highest level of employee/guest relations. Work with our Sales/Marketing Department to promote Junction. Create daily requisitions for foods and supplies. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Director of Culinary. Benefits: Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides: On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIaf7014c9abdf-0904
ALL ROADS LEAD TO YOU Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. WHY SNOWBIRD LODGE Located in North Carolina's Great Smoky Mountains and more specifically Robbinsville . Snowbird Mountain Lodge is a timeless, all-inclusive destination with stunning views of the Nantahala National Forest and Lake Santeelah. A haven to escape from the everyday, Snowbird guests enjoy culinary, local flavors, breathtaking surroundings and outdoor adventure. ALL ROADS LEAD TO YOU A successful CDC will have 4+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite. As the Chef de Cuisine you'll encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment Lead by example and set the tone for health, safety and cleanliness throughout the property WHAT TO EXPECT. IN THE LODGE, RESTAURANT, & ROOMS Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. 2+ years of experience in kitchen preparation and culinary experience in a high-volume environment. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity: be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT Competitive Pay + PTO : Competitive base + Performance based bonus (paid out quarterly) + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO REQUIREMENTS 4+ years' of successful restaurant management experience Thrive in high-volume, scratch kitchen, and upscale food focused environments Passionate about Internal Hospitality and embrace our core values Strong problem resolution skills Have exceptional organizational skills and a keen eye for detail Effective communication skills and the ability to navigate important conversation Indigo Road is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state or local laws, including but not limited to race, color, sex, ancestry, age, national origin, religion, mental or physical disability, marital status, family responsibility, sexual orientation, gender identity or expression, pregnancy, personal appearances, tobacco use, matriculation or political affiliation, genetic information or any protected veteran status. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PIc7a1-
Apr 30, 2024
Full time
ALL ROADS LEAD TO YOU Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. WHY SNOWBIRD LODGE Located in North Carolina's Great Smoky Mountains and more specifically Robbinsville . Snowbird Mountain Lodge is a timeless, all-inclusive destination with stunning views of the Nantahala National Forest and Lake Santeelah. A haven to escape from the everyday, Snowbird guests enjoy culinary, local flavors, breathtaking surroundings and outdoor adventure. ALL ROADS LEAD TO YOU A successful CDC will have 4+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite. As the Chef de Cuisine you'll encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment Lead by example and set the tone for health, safety and cleanliness throughout the property WHAT TO EXPECT. IN THE LODGE, RESTAURANT, & ROOMS Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. 2+ years of experience in kitchen preparation and culinary experience in a high-volume environment. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity: be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT Competitive Pay + PTO : Competitive base + Performance based bonus (paid out quarterly) + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO REQUIREMENTS 4+ years' of successful restaurant management experience Thrive in high-volume, scratch kitchen, and upscale food focused environments Passionate about Internal Hospitality and embrace our core values Strong problem resolution skills Have exceptional organizational skills and a keen eye for detail Effective communication skills and the ability to navigate important conversation Indigo Road is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state or local laws, including but not limited to race, color, sex, ancestry, age, national origin, religion, mental or physical disability, marital status, family responsibility, sexual orientation, gender identity or expression, pregnancy, personal appearances, tobacco use, matriculation or political affiliation, genetic information or any protected veteran status. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PIc7a1-
SOUS-CHEF Permanent - 37.5heures/semaine Résidence L'Initial - Gatineau Travailler au Groupe Maurice, c'est se coller à des valeurs humaines, à un environnement de travail stimulant et à une équipe respectueuse. DÉTAILS DU POSTE : Poste à temps plein de jour/soir ; Horaire variable : 8h-16h, 10h-18h, 9h-17 : incluant une (1) fin de semaine sur deux (2) ; Prime de soir (si applicable) ; Prime de 4%. CE QUE NOUS VOUS OFFRONS : Augmentation de salaire annuelle; Programme d'assurances collectives incluant assurance santé, soins paramédicaux et assurances voyages ; Repas gratuits; Programme d'aide aux employés; Des outils performants pour vous accompagner dans l'exercice de votre métier; Prime pour embauche d'un collègue (référencement). Le programme d'assurances collectives est accessible aux employés permanents détenant un contrat de 20h et plus par semaine. VOTRE PROFIL : Formation culinaire reconnue; Expérience de deux (2) ans dans un poste similaire. VOTRE MISSION : Seconder le chef de service alimentaire dans la gestion de la cuisine; Contribuer à la production des repas ainsi qu'au service; Participer au maintien des règles d'hygiène et de salubrité des lieux. Pour voir le poste de sous-chef, c'est par ici! Service à la clientèle Travail d'équipe
May 16, 2024
Full time
SOUS-CHEF Permanent - 37.5heures/semaine Résidence L'Initial - Gatineau Travailler au Groupe Maurice, c'est se coller à des valeurs humaines, à un environnement de travail stimulant et à une équipe respectueuse. DÉTAILS DU POSTE : Poste à temps plein de jour/soir ; Horaire variable : 8h-16h, 10h-18h, 9h-17 : incluant une (1) fin de semaine sur deux (2) ; Prime de soir (si applicable) ; Prime de 4%. CE QUE NOUS VOUS OFFRONS : Augmentation de salaire annuelle; Programme d'assurances collectives incluant assurance santé, soins paramédicaux et assurances voyages ; Repas gratuits; Programme d'aide aux employés; Des outils performants pour vous accompagner dans l'exercice de votre métier; Prime pour embauche d'un collègue (référencement). Le programme d'assurances collectives est accessible aux employés permanents détenant un contrat de 20h et plus par semaine. VOTRE PROFIL : Formation culinaire reconnue; Expérience de deux (2) ans dans un poste similaire. VOTRE MISSION : Seconder le chef de service alimentaire dans la gestion de la cuisine; Contribuer à la production des repas ainsi qu'au service; Participer au maintien des règles d'hygiène et de salubrité des lieux. Pour voir le poste de sous-chef, c'est par ici! Service à la clientèle Travail d'équipe
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 16, 2024
Full time
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.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.