Executive Sous Chef The Epicurean Restaurant is located in beautiful Niagara-on-the-Lake. Reopened in 2016 under new ownership-with a new staff and an exquisitely renovated inside dining room and a casual tucked-away, 100-seat open-air garden patio covered by a butternut tree during the summer. We offer mainly international cuisine _a la carte _menu, serving great seasonal food and phenomenal local Niagara region wines. _ What We Have to Offer _ Competitive salary, according to experience Open year-round Compatible work-team environment Gorgeous work setting with stylish, casual décor. _ Job Description _ We are looking to hire a highly skilled and experienced Executive Sous Chef to lead, oversee, and manage our kitchen operations and staff. Specific duties and responsibilities include: Training the kitchen staff, line cooks, and sous chefs Providing ongoing, constructive feedback and coaching Inspecting the food and overseeing the health and safety standards of the kitchen Cooking dishes yourself during rushes Preparing dishes for restaurant special events Acting as an influential team leader for those working with you Maintaining a high-level of cleanliness, and lead-by-example the proper food handling techniques Keeping a healthy and positive work outlook and restaurant/kitchen environment. _ Qualifications & Experience Required _ Culinary Arts Degree/Certificate, or equivalent kitchen experience Two or more years' experience as a Sous Chef, preferably in a senior role Exceptional interpersonal communication, leadership, and coaching skills. The Epicurean is dedicated to providing our clientele-including our own staff-a casual, warm, contemporary atmosphere, great seasonal cuisine, excellent service, phenomenal wines, and fresh food that is locally produced and exquisitely prepared by our talented culinary team. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Job Type: Full-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: executive sous chef: 3 years (preferred) Work Location: In person
May 19, 2024
Full time
Executive Sous Chef The Epicurean Restaurant is located in beautiful Niagara-on-the-Lake. Reopened in 2016 under new ownership-with a new staff and an exquisitely renovated inside dining room and a casual tucked-away, 100-seat open-air garden patio covered by a butternut tree during the summer. We offer mainly international cuisine _a la carte _menu, serving great seasonal food and phenomenal local Niagara region wines. _ What We Have to Offer _ Competitive salary, according to experience Open year-round Compatible work-team environment Gorgeous work setting with stylish, casual décor. _ Job Description _ We are looking to hire a highly skilled and experienced Executive Sous Chef to lead, oversee, and manage our kitchen operations and staff. Specific duties and responsibilities include: Training the kitchen staff, line cooks, and sous chefs Providing ongoing, constructive feedback and coaching Inspecting the food and overseeing the health and safety standards of the kitchen Cooking dishes yourself during rushes Preparing dishes for restaurant special events Acting as an influential team leader for those working with you Maintaining a high-level of cleanliness, and lead-by-example the proper food handling techniques Keeping a healthy and positive work outlook and restaurant/kitchen environment. _ Qualifications & Experience Required _ Culinary Arts Degree/Certificate, or equivalent kitchen experience Two or more years' experience as a Sous Chef, preferably in a senior role Exceptional interpersonal communication, leadership, and coaching skills. The Epicurean is dedicated to providing our clientele-including our own staff-a casual, warm, contemporary atmosphere, great seasonal cuisine, excellent service, phenomenal wines, and fresh food that is locally produced and exquisitely prepared by our talented culinary team. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Job Type: Full-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: executive sous chef: 3 years (preferred) Work Location: In person
Gecko Hospitality - Carolina Bhikhari
Ashland, Virginia
Chef de Cuisine Position Overview: We are seeking a distinguished Chef de Cuisine to lead the culinary operations at our esteemed boutique establishment located in the heart of Ashland, VA. This role is not just a job; it's an opportunity to helm the kitchen of a property renowned for its intimate atmosphere, personalized guest experiences, and commitment to excellence in service. With a focus on local, seasonal ingredients and innovative culinary techniques, the Chef de Cuisine will play a pivotal role in defining the dining experience for our guests. Key Responsibilities: Culinary Leadership: Spearhead the culinary team, fostering an environment of creativity, collaboration, and high standards. Menu Development: Craft compelling menus that reflect seasonal availability and align with the property's brand, ensuring each dish embodies both innovation and tradition. Operational Excellence: Oversee all kitchen operations, ensuring impeccable standards of hygiene and safety are maintained while optimizing workflow and productivity. Financial Acuity: Work closely with management to establish and adhere to budgetary guidelines. Implement cost control measures without compromising quality. Guest Satisfaction: Champion the guest dining experience, incorporating feedback to continuously elevate the culinary offerings. Team Development: Mentor and develop kitchen staff, nurturing talent and promoting a culture of learning and professional growth. Qualifications: Proven experience in a leadership role within the culinary field, ideally within the hospitality industry, and specifically within smaller, boutique or independent entities. A strong portfolio showcasing a breadth of culinary skills, with a particular emphasis on menu development and execution. Excellent understanding of cost control, inventory management, and kitchen operations. Demonstrated ability to lead, inspire, and motivate a team towards achieving excellence. A commitment to upholding high standards of food safety and hygiene. Compensation: Competitive Salary Benefits: Comprehensive benefits package available after 90 days of employment, including health, dental, and vision insurance. Bonus Structure: An enticing bonus scheme based on mutually established performance parameters, commencing after six months, with the annual payout. We are looking for someone who shares our passion for excellence, innovation, and community. If you have a proven track record of culinary success, particularly in smaller, upscale settings, and are looking for an opportunity to bring your vision and skills to a unique property, we would love to hear from you. Apply today , or email your resume to for immediate consideration. # Executive Chef, Chef De Cuisine, Chef, Culinary, Executive Sous Chef Richmond, VA - Ashland, VA - Virginia
May 17, 2024
Full time
Chef de Cuisine Position Overview: We are seeking a distinguished Chef de Cuisine to lead the culinary operations at our esteemed boutique establishment located in the heart of Ashland, VA. This role is not just a job; it's an opportunity to helm the kitchen of a property renowned for its intimate atmosphere, personalized guest experiences, and commitment to excellence in service. With a focus on local, seasonal ingredients and innovative culinary techniques, the Chef de Cuisine will play a pivotal role in defining the dining experience for our guests. Key Responsibilities: Culinary Leadership: Spearhead the culinary team, fostering an environment of creativity, collaboration, and high standards. Menu Development: Craft compelling menus that reflect seasonal availability and align with the property's brand, ensuring each dish embodies both innovation and tradition. Operational Excellence: Oversee all kitchen operations, ensuring impeccable standards of hygiene and safety are maintained while optimizing workflow and productivity. Financial Acuity: Work closely with management to establish and adhere to budgetary guidelines. Implement cost control measures without compromising quality. Guest Satisfaction: Champion the guest dining experience, incorporating feedback to continuously elevate the culinary offerings. Team Development: Mentor and develop kitchen staff, nurturing talent and promoting a culture of learning and professional growth. Qualifications: Proven experience in a leadership role within the culinary field, ideally within the hospitality industry, and specifically within smaller, boutique or independent entities. A strong portfolio showcasing a breadth of culinary skills, with a particular emphasis on menu development and execution. Excellent understanding of cost control, inventory management, and kitchen operations. Demonstrated ability to lead, inspire, and motivate a team towards achieving excellence. A commitment to upholding high standards of food safety and hygiene. Compensation: Competitive Salary Benefits: Comprehensive benefits package available after 90 days of employment, including health, dental, and vision insurance. Bonus Structure: An enticing bonus scheme based on mutually established performance parameters, commencing after six months, with the annual payout. We are looking for someone who shares our passion for excellence, innovation, and community. If you have a proven track record of culinary success, particularly in smaller, upscale settings, and are looking for an opportunity to bring your vision and skills to a unique property, we would love to hear from you. Apply today , or email your resume to for immediate consideration. # Executive Chef, Chef De Cuisine, Chef, Culinary, Executive Sous Chef Richmond, VA - Ashland, VA - Virginia
Job Description Job Description About us: PlumpJack Inn is a charming rustic Inn at the base of Palisades, one of the largest ski resorts in the U.S The Inn is situated at the edge of the Village at Palisades and the base of the mountain affording guests the opportunity a short walk to numerous lifts, base-to-base gondola and the Mountain Tram. The Inn offers cozy accommodations featuring a mix of well-appointed guest rooms and suites. The PlumpJack Cafe is renowned in North Lake Tahoe for its seasonal menu and award-winning wine list. The PlumpJack Cafe Bar is a popular Apres destination featuring creative cocktails, craft beers and an extensive by-the-glass wine list. Purpose of the role: To assist with managing the staff and operations of the Restaurant Kitchen to ensure the highest possible quality of food service. Responsibilities: To understand and respond to all guest needs and requests in a timely and professional manner. To train, support, review, discipline, and coach employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity. To coordinate with the Executive Chef to ensure the efficient and professional operation of the dining room and any banquet functions. To work with the Executive Chef on the development of menus, safety and sanitation, staff development and product knowledge. To follow all specifications to properly handle all products used and covering, labelling, and storing functions. To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the restaurant. To assist with rotating meats, fish, poultry in refrigerator to minimize waste and spoilage. Responsible for assisting with the ordering of all food products for the Restaurant and banquets. Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. To ensure foods are stored and served at proper temperatures. To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs. To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget. Develop relationships with all food purveyors. To perform other tasks, including cross-training, as directed. Candidate requirements: Must have a minimum of 2 years experience in a similar position. Demonstrated ability to train staff and ensure upscale restaurant guest experience. Must have current Food Handler Familiar with OSHA, SB198, local department of Health Regulations, California Liquor laws and relevant current laws governing handling hazardous substances, working knowledge of local safety laws, investigation methods, fire codes and life safety codes Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity. Basic knowledge of foods, service standards and procedures. Diplomatic and calm with strong verbal communication skills. Courteous, friendly, and professional manner. Working Conditions: Works indoors throughout shift in well-lighted kitchen areas and office. Works outdoors to move between buildings for events and meetings in summer and winter weather. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace. Compensation details: 0 Yearly Salary PI3aee2e3caae0-7194
May 14, 2024
Full time
Job Description Job Description About us: PlumpJack Inn is a charming rustic Inn at the base of Palisades, one of the largest ski resorts in the U.S The Inn is situated at the edge of the Village at Palisades and the base of the mountain affording guests the opportunity a short walk to numerous lifts, base-to-base gondola and the Mountain Tram. The Inn offers cozy accommodations featuring a mix of well-appointed guest rooms and suites. The PlumpJack Cafe is renowned in North Lake Tahoe for its seasonal menu and award-winning wine list. The PlumpJack Cafe Bar is a popular Apres destination featuring creative cocktails, craft beers and an extensive by-the-glass wine list. Purpose of the role: To assist with managing the staff and operations of the Restaurant Kitchen to ensure the highest possible quality of food service. Responsibilities: To understand and respond to all guest needs and requests in a timely and professional manner. To train, support, review, discipline, and coach employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity. To coordinate with the Executive Chef to ensure the efficient and professional operation of the dining room and any banquet functions. To work with the Executive Chef on the development of menus, safety and sanitation, staff development and product knowledge. To follow all specifications to properly handle all products used and covering, labelling, and storing functions. To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the restaurant. To assist with rotating meats, fish, poultry in refrigerator to minimize waste and spoilage. Responsible for assisting with the ordering of all food products for the Restaurant and banquets. Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. To ensure foods are stored and served at proper temperatures. To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs. To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget. Develop relationships with all food purveyors. To perform other tasks, including cross-training, as directed. Candidate requirements: Must have a minimum of 2 years experience in a similar position. Demonstrated ability to train staff and ensure upscale restaurant guest experience. Must have current Food Handler Familiar with OSHA, SB198, local department of Health Regulations, California Liquor laws and relevant current laws governing handling hazardous substances, working knowledge of local safety laws, investigation methods, fire codes and life safety codes Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity. Basic knowledge of foods, service standards and procedures. Diplomatic and calm with strong verbal communication skills. Courteous, friendly, and professional manner. Working Conditions: Works indoors throughout shift in well-lighted kitchen areas and office. Works outdoors to move between buildings for events and meetings in summer and winter weather. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace. Compensation details: 0 Yearly Salary PI3aee2e3caae0-7194
About us: PlumpJack Inn is a charming rustic Inn at the base of Palisades, one of the largest ski resorts in the U.S The Inn is situated at the edge of the Village at Palisades and the base of the mountain affording guests the opportunity a short walk to numerous lifts, base-to-base gondola and the Mountain Tram. The Inn offers cozy accommodations featuring a mix of well-appointed guest rooms and suites. The PlumpJack Cafe is renowned in North Lake Tahoe for its seasonal menu and award-winning wine list. The PlumpJack Cafe Bar is a popular Apres destination featuring creative cocktails, craft beers and an extensive by-the-glass wine list. Purpose of the role: To assist with managing the staff and operations of the Restaurant Kitchen to ensure the highest possible quality of food service. Responsibilities: To understand and respond to all guest needs and requests in a timely and professional manner. To train, support, review, discipline, and coach employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity. To coordinate with the Executive Chef to ensure the efficient and professional operation of the dining room and any banquet functions. To work with the Executive Chef on the development of menus, safety and sanitation, staff development and product knowledge. To follow all specifications to properly handle all products used and covering, labelling, and storing functions. To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the restaurant. To assist with rotating meats, fish, poultry in refrigerator to minimize waste and spoilage. Responsible for assisting with the ordering of all food products for the Restaurant and banquets. Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. To ensure foods are stored and served at proper temperatures. To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs. To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget. Develop relationships with all food purveyors. To perform other tasks, including cross-training, as directed. Candidate requirements: Must have a minimum of 2 years experience in a similar position. Demonstrated ability to train staff and ensure upscale restaurant guest experience. Must have current Food Handler Familiar with OSHA, SB198, local department of Health Regulations, California Liquor laws and relevant current laws governing handling hazardous substances, working knowledge of local safety laws, investigation methods, fire codes and life safety codes Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity. Basic knowledge of foods, service standards and procedures. Diplomatic and calm with strong verbal communication skills. Courteous, friendly, and professional manner. Working Conditions: Works indoors throughout shift in well-lighted kitchen areas and office. Works outdoors to move between buildings for events and meetings in summer and winter weather. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace. Compensation details: 0 Yearly Salary PI3fc4a4bd1-
May 09, 2024
Full time
About us: PlumpJack Inn is a charming rustic Inn at the base of Palisades, one of the largest ski resorts in the U.S The Inn is situated at the edge of the Village at Palisades and the base of the mountain affording guests the opportunity a short walk to numerous lifts, base-to-base gondola and the Mountain Tram. The Inn offers cozy accommodations featuring a mix of well-appointed guest rooms and suites. The PlumpJack Cafe is renowned in North Lake Tahoe for its seasonal menu and award-winning wine list. The PlumpJack Cafe Bar is a popular Apres destination featuring creative cocktails, craft beers and an extensive by-the-glass wine list. Purpose of the role: To assist with managing the staff and operations of the Restaurant Kitchen to ensure the highest possible quality of food service. Responsibilities: To understand and respond to all guest needs and requests in a timely and professional manner. To train, support, review, discipline, and coach employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity. To coordinate with the Executive Chef to ensure the efficient and professional operation of the dining room and any banquet functions. To work with the Executive Chef on the development of menus, safety and sanitation, staff development and product knowledge. To follow all specifications to properly handle all products used and covering, labelling, and storing functions. To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the restaurant. To assist with rotating meats, fish, poultry in refrigerator to minimize waste and spoilage. Responsible for assisting with the ordering of all food products for the Restaurant and banquets. Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. To ensure foods are stored and served at proper temperatures. To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs. To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget. Develop relationships with all food purveyors. To perform other tasks, including cross-training, as directed. Candidate requirements: Must have a minimum of 2 years experience in a similar position. Demonstrated ability to train staff and ensure upscale restaurant guest experience. Must have current Food Handler Familiar with OSHA, SB198, local department of Health Regulations, California Liquor laws and relevant current laws governing handling hazardous substances, working knowledge of local safety laws, investigation methods, fire codes and life safety codes Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity. Basic knowledge of foods, service standards and procedures. Diplomatic and calm with strong verbal communication skills. Courteous, friendly, and professional manner. Working Conditions: Works indoors throughout shift in well-lighted kitchen areas and office. Works outdoors to move between buildings for events and meetings in summer and winter weather. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace. Compensation details: 0 Yearly Salary PI3fc4a4bd1-
About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: An urban oasis along the Mississippi. Embrace the pioneering spirit of St. Louis and come explore with us. Our resort-style hotel is set along the banks of the fabled Mississippi River in the heart of downtown's entertainment district, just steps away from our most recognizable landmark: the shimmering Gateway Arch. Take in the epic views from a private poolside cabana on our Sky Terrace, from a table filled with sharable plates at Cinder House, or from the floor-to-ceiling windows in the comfort of your very own room. About Ramsay's Kitchen: World-renowned, Michelin-starred Chef Gordon Ramsay's restaurant, Ramsay's Kitchen, is now located in the Four Seasons Hotel St. Louis! With unforgettable cuisine crafted by Chef Gordon Ramsay paired with the best-in-class service of Four Seasons, your dining experience will be one of a kind. Ramsay's kitchen will offer American-style cuisine with both global and local influences. The partnership of Ramsay's Kitchen and Four Seasons is in perfect harmony inside the walls of Downtown St. Louis, with floor-to-ceiling windows facing the Gateway City Arch. About Four Seasons Hotels and Resorts: At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. At Four Seasons, our company values are much more than a program or a policy; they define who we are and inform the decisions we make. The company's guiding principle is the Golden Rule, and as such Four Seasons strives to have a long-lasting, positive influence on the communities where we operate and on the people we employ and serve around the world. Sited near the confluence of the Mississippi and Missouri rivers, historic St. Louis continues to invite exploration. Find the luxurious Hotel, a haven of tranquility with epic views of the Gateway Arch, in the heart of downtown's entertainment district, just steps away from Horseshoe Casino, the pulse of St. Louis. About the Role: The Assistant Manager role works closely with the Restaurant General Manager (and other Assistant Managers) to run a smooth and successful operation in all Restaurant & Bar operations. The Assistant Manager is responsible for leading organization, training, service quality, scheduling, staff administration and the ensuring overall guest satisfaction in the Restaurant and Bar/lounge. What we are looking for: We are looking for an individual who poses an affinity for guest service! Candidates must have excellent personal presentation and interpersonal skills. The ability to perform this position to Four Seasons Standards and learn the Sequence of Service is required. Candidates are also required to perform additional side work, greet and seat guests in the absence of the hostess, take reservations and have the ability to use the Micros Operating System. The Assistant Manager position must have a flexible schedule with the ability to work all shifts, weekends and holidays. The ideal candidate will have an outgoing personality and a can-do approach to any request! What we are offering you: Four Seasons believes in offering the best to the best when it comes to employee benefits! Lucrative salary! Excellent benefits package that includes: Medical, Dental, Vision and 401K with employer matching all starting at 30 days! Time off plans starting at day of hire! An opportunity to be a part of a cohesive team in an inclusive work environment! Complimentary and discounted hotel stays around the world! Wellbeing and mental health initiatives and focused company! Embracement and promotion of diversity in our workplace! Complimentary employee meals and beverages! Tuition reimbursement! Learn more about what it is like to work at Four Seasons-visit us: Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website -
May 19, 2024
Full time
About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: An urban oasis along the Mississippi. Embrace the pioneering spirit of St. Louis and come explore with us. Our resort-style hotel is set along the banks of the fabled Mississippi River in the heart of downtown's entertainment district, just steps away from our most recognizable landmark: the shimmering Gateway Arch. Take in the epic views from a private poolside cabana on our Sky Terrace, from a table filled with sharable plates at Cinder House, or from the floor-to-ceiling windows in the comfort of your very own room. About Ramsay's Kitchen: World-renowned, Michelin-starred Chef Gordon Ramsay's restaurant, Ramsay's Kitchen, is now located in the Four Seasons Hotel St. Louis! With unforgettable cuisine crafted by Chef Gordon Ramsay paired with the best-in-class service of Four Seasons, your dining experience will be one of a kind. Ramsay's kitchen will offer American-style cuisine with both global and local influences. The partnership of Ramsay's Kitchen and Four Seasons is in perfect harmony inside the walls of Downtown St. Louis, with floor-to-ceiling windows facing the Gateway City Arch. About Four Seasons Hotels and Resorts: At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. At Four Seasons, our company values are much more than a program or a policy; they define who we are and inform the decisions we make. The company's guiding principle is the Golden Rule, and as such Four Seasons strives to have a long-lasting, positive influence on the communities where we operate and on the people we employ and serve around the world. Sited near the confluence of the Mississippi and Missouri rivers, historic St. Louis continues to invite exploration. Find the luxurious Hotel, a haven of tranquility with epic views of the Gateway Arch, in the heart of downtown's entertainment district, just steps away from Horseshoe Casino, the pulse of St. Louis. About the Role: The Assistant Manager role works closely with the Restaurant General Manager (and other Assistant Managers) to run a smooth and successful operation in all Restaurant & Bar operations. The Assistant Manager is responsible for leading organization, training, service quality, scheduling, staff administration and the ensuring overall guest satisfaction in the Restaurant and Bar/lounge. What we are looking for: We are looking for an individual who poses an affinity for guest service! Candidates must have excellent personal presentation and interpersonal skills. The ability to perform this position to Four Seasons Standards and learn the Sequence of Service is required. Candidates are also required to perform additional side work, greet and seat guests in the absence of the hostess, take reservations and have the ability to use the Micros Operating System. The Assistant Manager position must have a flexible schedule with the ability to work all shifts, weekends and holidays. The ideal candidate will have an outgoing personality and a can-do approach to any request! What we are offering you: Four Seasons believes in offering the best to the best when it comes to employee benefits! Lucrative salary! Excellent benefits package that includes: Medical, Dental, Vision and 401K with employer matching all starting at 30 days! Time off plans starting at day of hire! An opportunity to be a part of a cohesive team in an inclusive work environment! Complimentary and discounted hotel stays around the world! Wellbeing and mental health initiatives and focused company! Embracement and promotion of diversity in our workplace! Complimentary employee meals and beverages! Tuition reimbursement! Learn more about what it is like to work at Four Seasons-visit us: Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website -
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications. Ensure good turnover of products by practicing proper rotation and maintaining Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide excellent guest service. Monitor (in the absence of the Saucier or Sous Chef) staff performance, product quality and production flow. Foster improvements where needed. Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs. Make constant contact with both internal and external customers to provide optimal guest service. This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided. Analyze feedback from customers, make judgments and take action to implement suggestions for improvement. Maintain a productive working relationship with all customers. KNOWLEDGE/SKILLS/ABILITIESble to work in a productive and cohesive team environment Minimum 3 to 5 years culinary experience in a high volume restaurant kitchen required. Have the desire to be extremely organized and prioritize work and meet deadlines. Can comprehend and follow supervisor's instructions. Perform duties within multiple temperature ranges from hot to cold. Maintain a neat, clean and well-groomed appearance. Able to work with interruptions. Strong knowledge of food service industry, cuisines and beverages. EDUCATION Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. LANGUAGE SKILLS Possess excellent communication skills, both in written and oral form. Ability to read, write, speak and understand the English language in order to complete reports, correspondence and communicate with guests, Team Members and supervisors. Has the ability to effectively present information and respond to questions from groups of managers, staff, customers, and general public. MATHEMATICAL SKILLS Must possess sufficient mathematical skills needed to complete recipes, schedules, forecasts and budgets. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. REASONING ABILITY Must maintain the ability to provide clear direction, instruction and guidance to team members and guests. Must be able to listen and respond to guest inquiries in a positive and professional manner. Ability to collect information and solve customer concerns promptly and efficiently. PHYSICAL DEMANDS Lift materials weighing from 1 - 50 pounds, up to 4 feet in height, and carry items weighing up to 50 pounds at a height of 4 feet. Stand, walk, bend (at neck & waist), reach (above & below shoulder level), kneel, push/pull, twist (at neck and waist), and squat for duration of shift, walking 2-4 miles during an 8-hour shift. Simple/power grasping, repetitive use of the hands and fine hand manipulation is required to complete essential functions. WORK ENVIRONMENT The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment. The noise level in the work environment is usually loud.
May 19, 2024
Full time
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications. Ensure good turnover of products by practicing proper rotation and maintaining Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide excellent guest service. Monitor (in the absence of the Saucier or Sous Chef) staff performance, product quality and production flow. Foster improvements where needed. Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs. Make constant contact with both internal and external customers to provide optimal guest service. This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided. Analyze feedback from customers, make judgments and take action to implement suggestions for improvement. Maintain a productive working relationship with all customers. KNOWLEDGE/SKILLS/ABILITIESble to work in a productive and cohesive team environment Minimum 3 to 5 years culinary experience in a high volume restaurant kitchen required. Have the desire to be extremely organized and prioritize work and meet deadlines. Can comprehend and follow supervisor's instructions. Perform duties within multiple temperature ranges from hot to cold. Maintain a neat, clean and well-groomed appearance. Able to work with interruptions. Strong knowledge of food service industry, cuisines and beverages. EDUCATION Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. LANGUAGE SKILLS Possess excellent communication skills, both in written and oral form. Ability to read, write, speak and understand the English language in order to complete reports, correspondence and communicate with guests, Team Members and supervisors. Has the ability to effectively present information and respond to questions from groups of managers, staff, customers, and general public. MATHEMATICAL SKILLS Must possess sufficient mathematical skills needed to complete recipes, schedules, forecasts and budgets. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. REASONING ABILITY Must maintain the ability to provide clear direction, instruction and guidance to team members and guests. Must be able to listen and respond to guest inquiries in a positive and professional manner. Ability to collect information and solve customer concerns promptly and efficiently. PHYSICAL DEMANDS Lift materials weighing from 1 - 50 pounds, up to 4 feet in height, and carry items weighing up to 50 pounds at a height of 4 feet. Stand, walk, bend (at neck & waist), reach (above & below shoulder level), kneel, push/pull, twist (at neck and waist), and squat for duration of shift, walking 2-4 miles during an 8-hour shift. Simple/power grasping, repetitive use of the hands and fine hand manipulation is required to complete essential functions. WORK ENVIRONMENT The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment. The noise level in the work environment is usually loud.