499 jobs found

Description - Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. - Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. - Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. - Always Maintain positive guest relations. - Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. - Resolve guest complaints, ensuring guest satisfaction. - Monitor and maintain cleanliness, sanitation and organization of assigned work areas. - Review the daily activities; check the following: - House count - Forecasted covers for each outlet - Catering activity - Purchases - Meetings - Appointments - VIPs/special guests - Establish the day's priorities and assign production and prep task to staff to execute. - Review daily specials and offer feedback to Sous Chefs. - Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days. - Review weekly schedule to control labor. - Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. - Communicate additions or changes to the assignments as they arise throughout the shift. - Take physical inventory of specified food items for daily inventory. - Review the market list. - Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. - Meet with the Executive Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up. - Ensure that staff report to work as scheduled; document any late or absent employees. - Coordinate breaks for staff. - Inspect grooming and attire of staff; rectify any deficiencies. - Check and ensure that all opening duties are completed to standard. - Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. - Ensure that use records, production schedules, plating guides, photographs are current and posted. - Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift. - Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. - Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. - Work on line during service and assist wherever needed. - Be aware of any shortages and plan to ensure that items do not run out. - Ensure that F&B Service Staff are informed of non-available items and amount of available menu specials throughout the meal period. - Observe guest reactions and confer with service staff to ensure guest satisfaction. - Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. - Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies. - Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. - Maintain proper storage procedures as specified by Health Department and Hotel requirements. - Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. - Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. - Develop new menu items, test and write use records. - Assist Catering Department with developing special menus for functions; meet with clients as requested. - Supervise and direct the organization and preparation of food for the Employee Cafeteria. - Review sales and food cost daily; resolve any discrepancies with the Controller. - Minimize waste and maintain controls to attain forecasted food and labor costs. - Ensure that excess items are utilized efficiently. - Monitor and ensure that all closing duties are completed to standard before staff sign out. - Foster and promote a cooperative working climate, maximizing productivity and employee morale. - Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards. - Conduct scheduled performance appraisals. - Interview and hire new personnel according to Hotel policies and standards. - Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. - Prepare daily/weekly payroll reports. - Document pertinent information in the log book and follow up on items notated during other shifts. - Plan and conduct monthly departmental meetings. - Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings. - Return business telephone calls. - Answer correspondence. - Research local farm products, new suppliers, special markets. - Attend gourmet shows, food and wine meetings. - Perform at special events and off-premise functions. - Schedule and conduct month-end inventories. - Prepare menu analysis and recipe costing. - Daily/weekly walk through/ kitchen maintenance/sanitization - No eating on the work station Other Duties - All Pathfinders are required to fully comply with hotel and departmental rules, regulations and policies for the safe, secure, effective and environmentally friendly operation of the hotel facilities. Examples include, but are not limited to lost and found procedures, emergency procedures, recycling efforts, etc. - Attend and participate in all hotel and/or departmental meetings, training sessions and other information meetings. - Regular attendance in conformance with hotels standards is essential to the successful performance of this position. - Comply with hotel grooming standards for both uniformed and non-uniformed associates. - Comply with hotel service and behavioral standards towards our guests, vendors and fellow colleagues, including, but not limited to ensuring proper phone etiquette, courteous and respectful behavior and maintaining a friendly and positive attitude. - Perform all other duties as directed by management that are consistent with the policies and procedures of the hotel. Working Conditions & Physical Requirements Physical Effort: Significant portions of day require prolonged standing, moving and lifting items weighing up to 25lbs. Physical Environment: Ability to walk or stand for extended periods of time during course of shift. Manual Skills Significant portions of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations. Work Schedule: Due to the cyclical nature of the hospitality industry Pathfinders may be required to work varying schedules to reflect the business needs of the hotel. Safety: Responsible for operating within hotel safety guidelines, including the safe and responsible operation of hotel equipment. Reports and addresses safety concerns as they arise. Ensures safe handling of chemicals in accordance with hotel and department standards and utilizes proper personal protective equipment (PPE) when appropriate. Qualifications Education: High school diploma or equivalent vocational training certificate required. Culinary school preferred. Experience: Three to five years culinary experience in similar operation. Advanced knife skills. Computer Skill & Other Technical Skills: Ability to utilize computer software and hardware as required. Ability to learn, utilize ... See Job Description

Dolce is now seeking a Chef De Cuisine to join our team at the Cheyenne Mountain Resort location in Colorado Springs, Colorado. Job Summary The Chef De Cuisine is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation.The Chef De Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction. Education & Experience A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Wyndham Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Wyndham Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Fundamental Requirements Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Wyndham standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. COMPANY OVERVIEW: Wyndham Hotels & Resorts is the largest hotel franchisor in the world and a leading hotel management company. We stand 20 brands strong across 9,000 hotels in more than 80 countries, and we offer the most diverse collection of hotel experiences in the world. Our iconic brands, united by the richest and simplest rewards program in the business, make hotel travel possible for all. Our hotel owners are the stewards of our brands, and together, we champion everyday travelers. We believe guests deserve great experiences, and our robust portfolio-distinguished by our leading economy and midscale brands-delivers just that. We are AmericInn? by Wyndham, Baymont? by Wyndham, Days Inn? by Wyndham, Dazzler? by Wyndham, Dolce Hotels and Resorts? by Wyndham, Esplendor? Boutique Hotels by Wyndham, Hawthorn Suites by Wyndham?, Howard Johnson? by Wyndham, La Quinta? Inns & Suites, Microtel by Wyndham?, Ramada Encore by Wyndham, Ramada Worldwide? by Wyndham, Super 8? by Wyndham, The Trademark Collection? by Wyndham, Travelodge? by Wyndham, TRYP by Wyndham?, Wingate by Wyndham?, Wyndham Garden?, Wyndham Grand? and Wyndham Hotels and Resorts?. Headquartered in Parsippany, N.J. with offices around the globe in London, Shanghai, Buenos Aires, Dubai and more, Wyndham Hotels & Resorts employs approximately 15,000 team members worldwide. Our Company is an Equal Employment Opportunity Employer. Job Location: Cheyenne Mountain Resort, 3225 Broadmoor Valley Rd, Colorado Springs, Colorado 80906 Employment Status: Full-time Please see Description

Renaissance Toledo Downtown Hotel seeks a Chef de Cuisine to join our dynamic, award-winning Beverage and Food team. The Chef de Cuisine will oversee production in the a la carte kitchen and banquet area to ensure consistent, high quality product is produced while maintaining the operating budget. Successful candidates will exhibit culinary talent by personally performing tasks while leading and coaching the food production staff. Essential Duties: Supervise and lead culinary staff by setting the example for performance and through effective behavior coaching Maintain recipes and recipe accuracy Ensure all recipes are followed accurately and consistently Monitor inventory on a daily basis to ensure proper stock levels and product quality Achieve budgeted labor and food cost Plan and engage initial and ongoing staff training on the proper use and cleaning of equipment Plan and engage initial and ongoing staff training on recipe execution to deliver consistent, high-quality outputs Maintain overall kitchen cleanliness and organization Attend and assist in the planning of department meetings Assist Executive Chef as needed Culinary degree or related training equivalent in the Hospitality/Restaurant industry required 3+ years relevant work experience in similar scope and title required Experience within premium brand hotels preferred Food Safety Manager certification preferred, or attained within 30 days of hire Work in a shared space with consistent noise/activity/distraction Work safely in a kitchen environment Work a variable schedule based on business demands, sometimes in excess of 40 hours per week Positions requires physical ability to stand, walk, bend, stoop, andreach with hands and arms repeatedly or for prolonged periods of time Ability to lift, lower, and maneuver up to 50 pounds occasionally Ability to travel via car or airplaneas an infrequent part of the job First Hospitality seeks to attract and retain a high performing and diverse workforce in which employees' differences are respected and valued to better meet the varying needs of the diverse customers we serve. First Hospitalityfosters a diverse and inclusive work environment that promotes collaboration, flexibility and fairness. EQUAL OPPORTUNITY EMPLOYER

Trilogy? at Verde River: Verde River Golf & Social Club (managed by BlueStar Resort & Golf) The centerpiece of the community sits adjacent to Tonto National Forest with sweeping views of the Mazatzal Mountains and the iconic Four Peaks. Here you will find a newly re-envisioned golf course, tennis & pickleball courts, poolside bar & grill, luxurious resort pool, and The Outfitter, the starting point for outdoor fun. The Club also features our signature restaurant and full service spa. Where: Rio Verde, 20 minutes north of Scottsdale, Arizona ? POSITION OVERVIEW: The Chef de Cuisine is a member of the Kitchen Management Team, and is responsible and accountable for the daily operations of the kitchen, including staff management. ?This position reports to the Executive Chef. ? KEY RESPONSIBILITIES: Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals. Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations.? Control food cost while keeping in line with the BSRG standard of high quality and perceived value. Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items, including events.????? Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers. ????????????? Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety, and human resource issues. Define and develop achievable, common goals for kitchen team members that positively enforce standards for peak performance and personal and professional growth.? Provide ongoing development for team members; assist in obtaining BSGR culinary certifications in their succession planning.? Support staff hiring process; train, schedule, and mentor staff, including apprentice chefs; conduct performance reviews. Supervise staff in alignment with BSRG values, policies and procedures; at times, perform activities of the team members.? Recognize and celebrate team members success and maintain a sense of humor. Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests. Represent BSRG in a professional manner with dress and speech. Assist at all Food & Beverage functions (i.e. corporate parties, weddings). Execute budgets on a daily, monthly, and annual basis; approve budgets with Executive Chef. Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends.? Attend culinary exhibitions, buying shows, and educational seminars, as requested. Other duties and responsibilities may be assigned. ? ? PERSONAL ATTRIBUTES: Must be highly customer oriented and responsive with high need for closure. Able to work under pressure and balance multiple priorities and assignments. Strong team-building skills including the ability to lead, cooperate, and motivate. Must be role model and able to live our BlueStar core values: Honesty and Integrity Respect for the Individual Teamwork Competitive Spirit ? MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS: High School diploma or equivalent preferred. Two years minimum experience as a Chef de Cuisine or Kitchen Supervisor or successful completion of a nationally ranked culinary or vocational school, or the equivalent combination of education and experience. One to three years experience supervising a team of managers or another supervisory role required. American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred. Current Food Handlers card. Computer literate with working knowledge of Microsoft Office, including Excel. Knowledge of food, sanitation, and cost control. Ability to read, analyze, and interpret periodicals specific to the food service industry. Ability to understand the standardized recipe format. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or team members. Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects. Must possess basic computational ability as well as budgetary analysis. Must have planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills. Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests. Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness. Must demonstrate initiative and make independent decisions, based on sound judgment. Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected. This position requires a flexible schedule to include evenings and weekends. ? WORK ENVIRONMENT: This position typically operates in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions.? Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chefs knives.? The employee is frequently exposed to heat, steam, fire and noise.? The noise level varies and can be loud.? Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations,?plants and the natural landscape. ? PHYSICAL DEMANDS: The physical demands described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly required to speak and hear, taste and smell, sit, stand and walk for the duration of a work shift, bend, kneel or stoop, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 50 pounds.? The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures in a fast-paced environment.? ? BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER

Job overview The Chef de Cuisine reports to the Executive Chef and is responsible for the daily operation of the kitchen. This employee will manage all aspects of the food service operation, including menu planning, purchasing, food preparation, and safety and sanitation, as well as planning, organizing, controlling and directing the work of employees in the kitchen. The Chef de Cuisine is responsible for leading by example and developing their staff as assets of the hotel. The Chef de Cuisine is required to adhere to the mission and values of Widewaters Hotels, LLC. What you will be doing Lead, motivate, and coach all employees in the kitchen to ensure that established cultural and core standards are met. Train and educate staff on new menu items and changes in procedures for current menu items; hold staff accountable for implementing those changes. Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control. Command the sanitation guidelines in the kitchen and ensure that safety procedures and practices are being upheld. Provide guidance to sous chefs on daily record lists and monthly self-audits. Assist the Executive Chef with performance goals, creativity, efficiency and productivity for al kitchen and service staff. Develop daily specials with a focus on involvement and input from other chefs. Review menu each week to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event. Requirements High school or equivalent education required. Minimum of three years of culinary schooling preferred. Must possess a thorough knowledge of food & quality and should have at least three years experience as a Sous Chef with knowledge of most international and domestic dishes. Must have a creative and collaborative leadership and cooking style. Ability to supervise large staff and accomplish goals on a timely basis. Widewaters Hotels' Mission and Values Widewaters Hotels' Mission is an innovative hospitality management leader, built on proven pillars of success. We are passionate about delivering exceptional returns for our owners and partners, creating the ultimate guest experience and providing rewarding opportunities for our associates. Our values guide the way we work with and for our guests, owners & associates. Through Passion, Energy, Attitude, Effort & Work Ethic we have created a vibrant company culture and a compass for our actions. EEOC We appreciate your interest in Widewaters Hotels. The Widewaters Group, Inc. offers equal opportunities to all persons without regard to race, color religion, age, sex, disability, national origin, ancestry, citizenship, military or veteran status, marital status, sexual orientation, domestic violence victim status, predisposing genetic characteristics or genetic information, or any other status protected by law. Requirements

Summary: Assist and take charge of all culinary positions in the Natural Epicuream Restaurant kitchen to include all stations, and banquet service/special events. Essential Duties and Responsibilities include the following. Other duties may be assigned. Familiarize yourself with the culinary program in general: culinary, stewarding and service team. Review and have a comprehensive knowledge of Forbes and AAA standards. Maintain Forbes Five-Star and AAA Five-Diamond ratings. Additionally, further our reputation in the industry and to continue to redefine the 5 star/5 diamond luxury experience. Be a presence in the kitchen. Participate fully in banquet events. Touch every plate, ensuring that the concept & cuisine is properly executed as outlined by the Executive Chef. Maintain and exceed department wide budgeted F&B goals for the year, including labor, food and expenses department wide. Participate in informative and educational pre-shift meetings and regular monthly staff meetings with proper documentation. Continue to implement The Broadmoor standards and philosophy throughout the department, creating a sense of ownership and pride throughout the kitchens and back of the house areas. Provide a safe, harassment free and respectful work environment and instill the importance of this throughout the team. Not only pass health inspection reports with zero violations, but also instill a sense of pride and respect in our chefs, cooks and stewards. The restaurant kitchen should be the example hotel wide for cleanliness, organization, safety & sanitation. Provide and implement appropriate safety measures throughout the kitchen, preventing workplace accidents, theft, time stealing and any unsafe or unproductive working environments. Coordinate with the Executive Sous Chef in an effective Preventative Maintenance Program. Ensure all repairs are reported in a timely manner and all hotel equipment is properly stored and maintained. This is to include hallways and loading docks just outside of your area. Work side-by-side with the culinary, stewarding & service teams. Lead by example. Assist with and understand all administrative documents for the restaurant operation, including accurate menu guides, recipes, food cost sheets & daily station production lists. Focus on Human Resource training. Engage in all training classes available and ensure that the culinary team is up to date with their training classes as well. Recognize and acknowledge talent and skill sets throughout the property to help create placement and growth within the team. Assist with setting up short term and long-term goals for all culinary team members to focus on placement and growth within the restaurant & department, including execution of 90 day & annual reviews. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/Experience: High School diploma and ACF Apprenticeship or culinary school graduate; eight to ten years experience with a minimum of three years in culinary management. Experience in a full service, fast-paced restaurant required. Language Ability: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Math Ability: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Computer Skills: To perform this job successfully, an individual should have knowledge of Word Processing software; Spreadsheet software; Accounting software; Inventory software; Payroll systems; Internet software and Order Processing systems. Supervisory Responsibilities: Directly supervise 10 employees in the Culinary Department. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to vibration. The employee is occasionally exposed to work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather) and extreme heat (non-weather). The noise level in the work environment is usually moderate. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is frequently required to reach with hands and arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 60 pounds. Occasionally push and/or pull 100+ lbs and lift up to 100 lbs with assistance.The employee must occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision and distance vision.

Chef de Cuisine - Pyramid Restaurant Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team's commitment to safe, efficient operations and exceptional cuisine. As Chef de Cuisine, you will manage this dynamic department with flair, engaging your team and inspiring a complement of truly spectacular menu offerings. Hotel Overview: The Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of banqueting and meeting space. For over forty years, the Fairmont Dallas has been the setting for countless civic, social, cultural, convention and corporate events, but more importantly the setting for thousands of memories. Summary of Responsibilities: Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Conduct daily shift briefings to Kitchen Colleagues Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production Cost menus accurately Ensure all Kitchen Colleagues are aware of standards and expectations Liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback Maintain and enhance the food products through creative menu development and presentation Maintain cleanliness and proper rotation of product in chillers Balance operational, administrative and Colleague needs Ensure proper staffing and scheduling in accordance to productivity guidelines Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Qualifications: Previous leadership experience in the Culinary field required Diploma Certification in a Culinary discipline preferred Computer literate in Microsoft Window applications an asset Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all timesVisa Requirements: Must be able to provide proof of eligibilty to work in the U.S. APPLY TODAY: Whether you're launching your career or seeking meaningful employment, we invite you to visit to learn more about Fairmont Hotels & Resorts-and the extraordinary opportunities that exist! ABOUT FAIRMONT HOTELS & RESORTS At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. And we know that, to offer our guests the best, we first need to offer our employees the best. That's why you'll find exceptional work opportunities-throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific-as well as industry-leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotels that includes landmark locations like London's The Savoy, New York's The Plaza, and Shanghai's Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment; we employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. A community and environmental leader, Fairmont is also regarded for its responsible tourism practices and award-winning Green Partnership program. An exciting future awaits!

The historic and luxurious Arizona Biltmore Resort is looking for a Chef de Cuisine to oversee our fine dining restaurant, Wright's! From the indigenous ingredients of Native Americans to the unique and bold flavors brought forth by early settlers, Wright's creates a culinary experience that tells the story of the Arizona Desert, drawing upon the region's rich heritage and culture. The menu features foods of the land, presented in an artistic and contemporary fashion that marries both the old and the new. With 738 rooms, over 200,000 square feet of banquet space, and 7 food and beverage outlets, this Waldorf Astoria property offers an exciting opportunity for a creative, passionate, and driven chef! What will I be doing? As Chef de Cuisine, you would be responsible for leading the culinary production of a designated kitchen in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: * Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability * Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation * Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices * Create and implement new menus and individual food items * Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward * Recruit, interview and train team members EOE/AA/Disabled/Veterans What are we looking for? Five (5) or more years of experience as a Chef Luxury hotel and/or fine dining experience required Open availability to work varying days, typically between the hours of 11am-9pm, with the flexibility to work outside of these hours as business dictates Candidates currently residing in Phoenix are strongly preferred for this role Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson Blu's overall mission, vision values and strategies Participates in the development of the hotel's business strategies Develops and implements strategies for hotel kitchen that support achievement of the hotel's goals Monitors status regularly and adjusts strategies as appropriate Develops the annual budget in conjunction with the Executive Committee Develops and implements strategies for hotel's banquet, kitchen and food & beverage operations that support achievement of the hotel's goals Develops and implements menu and dining strategies which are aligned with the hotel's targeted market position Keeps current with local competition; adjusts menu periodically to create a "point of difference" in the marketplace Researches customer preferences and develops a menu which incorporates local foods and flavors in a upper upscale dining experience Seeks out sources for fresh food; monitors all produce and meat for freshness Tailors menu based on product availability; creates distinctive daily specials that incorporate seasonal or special order ingredients Maintains product consistency by conducting inspections of seasonings, portion and appearance of food Coordinates service with restaurant and banquet operations Manages the kitchen operation Implements annual budget; monitors actual versus budgeted expenses Recommends menu pricing Oversees the inventory, purchasing and disbursement of all supplies Ensures that proper sanitation practices and documentation are followed Schedules staff based upon forecasted volumes Prepares reports summarizing food & beverage profitability, customer satisfaction, etc. Supports Food & Beverage Outlets Works closely with Restaurant Chef to ensure success of Restaurant Manages Food & Beverage Outlets as needed Assists in training restaurant kitchen staff Develops and implements strategies and practices which support employee engagement Recruits and selects qualified candidates Provides employees with the orientation and training needed to understand expectations and perform job responsibilities Communicates performance expectations and provides employees with on-going feedback Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential Drives employee engagement through the creation and implementation of departmental action plans Leads staff meetings Creates 100' guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork Communicates and reinforces the vision for Yes I Can! service to employees Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork REQUIREMENTS: Minimum of five years progressive hotel banquet kitchen experience, five years as Executive Chef preferable Previous supervisory experience required Minimum of two years experience at an upper upscale brand property within the past five years Minimum 2 year culinary degree required, three - four year degree preferred Able to resolve conflicts guests, supervisor and employee Able to collaborate effectively with other hotel employees and managers to ensure teamwork Excellent multitasking skills Basic computer skills required Extensive knowledge or menu development, knowledge of both international and domestic dishes PHYSICAL DEMANDS Ability to lift 50 pounds on a regular basis Ability to push and pull carts weighing up to 250 pounds occasionally Ability to sit at a desk for up to 5 hours Ability to stand for extended periods of time Ability to work in extreme conditions like freezers and kitchens Please see job description.

Shorebreak Resort - Pacific Hideaway, Huntington Beach CA Our mission is to be the best loved Hotel & Restaurant Company so regardless of position, we look for individuals who are passionate about providing genuine heartfelt care to our guest and employees. What you get to do: The chef de cuisin runs both the commercial and private kitchens by overseeing the day-to-day operations, supporting the Executive Chef.?This position requires managerial, communication and leadership skills. ?Your day-to-day: creating menus designing corresponding recipes and overseeing the preparation of those recipes. manages all kitchen employees. tracks the kitchen's inventory, places orders, monitors equipment maintenance and condition, and ensures that a kitchen operates alongside state and federal health and safety codes. Specific experience we're seeking: Creative Well organized Integrious Passionate about helping others (Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands). ? ? ? QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE:?Prior experience required. Depending on the role degree may be required. LANGUAGE SKILLS:?Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. PHYSICAL DEMANDS:?While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.

Description Beginning in late 2019 , JW Marriott Savannah Plant Riverside District is set to transform Savannah's historic riverfront into a vibrant new entertainment destination inviting guests and visitors to experience incredible dining between 12+ outlets, live music and concerts, high-end shopping and inspired hotel stays . The JW Marriott Savannah will offer 419 beautifully appointed guest rooms and suites for couples, families, business guests and groups looking for inspiration, and discerning travelers with an appetite for something different. JW Marriott Savannah offers a work experience unlike any other-where pursuing your passion is not only welcomed, it's actively encouraged. We're seeking over 700 new associates (aka Grand Performers) to fill positions in entertainment, hospitality and other specialty services at Plant Riverside District. As a Grand Performer, you will have access to ELITE Benefits/Perks such as: -Hotel Stay and Food/Beverage discounts at Marriott Hotels Worldwide for you and your family/friends -Free Employee Meals -We are all friends here! Refer your friends and get a Bonus up to $2000 if they are hired! -Largest Hospitality Employer in Savannah - growth opportunities are unlimited! -20' Discount at all Kessler restaurants, Art Galleries, and Spas -Start early with your Retirement Plan! 401K match up to 6' - goes into effect after 3 months -Health Insurance Plans as low as $22/week! -Stay Healthy! Kessler Wellness Challenge - promotes healthy lifestyle with discounts at gyms and giveaways -Discounted Bus Passes -We care about your Fur Babies too! We provide discounted Pet Insurance! - 23 days of Paid Time Off (PTO)/year - start accruing right away! -Enjoy the Holidays! We offer Seven (7) paid holidays throughout the year! -"Tickets at Work" discounts, special access to theme parks and more! -Recognition Program with amazing prizes! -Tuition Reimbursement and Professional Certification Assistance -Company paid Basic Life Insurance $10,000 *****This position is expected to start 1 month prior to opening date***** Purpose / Objective The overall objective and purpose of the Chef de Cuisine position is to oversee all daily operations of the kitchen. The incumbent is responsible for ensuring that all recipes, food preparations, and presentations meet specifications and commitment to quality. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards and goals established by the company. Areas of Responsibility Primary areas of responsibility include, but are not limited to the following: - Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish. - Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind. - Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department. - Costing all food items and assisting the Food and Beverage director with monthly reports. - Creates kitchen labor schedules that meet the Peak Performance criteria. - Assists with the creation of seasonal, monthly and weekly specials and menus - Monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. - Conduct hands-on teaching and training in kitchen, working closely with Sous Chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. - Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. - Hire, coach, counsel and conduct performance evaluations for Sous Chefs, Supervisors, cooks and Stewards - Develop, train and mentor Sous Chef, Supervisors and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel. - Develop, implement and maintain sanitation practices and protocol. - Work with management on on-going and monthly/seasonal menu development, staff training and photo shoots. - Create and monitor kitchen inventory to include order inspections and item selection. Knowledge, Skills, and Abilities (KSA's) To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. - Strategic business leader - Works strategically to devise plans in alignment with organizational goals. - Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. - Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection. - Leads with courage - Provides a culture of accountability. - Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals - Advanced level of written, verbal, and interpersonal communication skills. - Ability to implement and uphold service standards - Effectively motivate associates and maintain a cohesive team - Ability to prioritize and organize work assignments - Ability to work well in stressful, high-pressure situations - Ability to work with and understand financial information, data and basic arithmetic functions - Ability to maintain and build relationships with existing and potential clients as well as industry contacts Supervisory Responsibilities Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. - Sous Chef - Cooks - Stewards Standards & Culture Individuals must serve as a cultural ambassador by upholding and promoting our standards. Image & Presence: Bohemian. Our team is sophisticated and purposeful in their communication and body language - 50' Classical European, 35' Colorful Gypsy Lifestyle, 15' Funky California Free Spirit Service: Intuitive. Our team inspires the guest (and Grand Performer) experience with warmth and deliberate elegance. - Greet, Undivided Attention, Enthusiastic Response, Smile, Thank You - Listen, Empathize & Apologize, Accept Responsibility, Do Something About it, Exceed Expectations, Recover Loyalty Performance: Extraordinary. Our team rises to outperform and consistently beat our best for even better. - ALIGN - Build loyalty to the company and not yourself - Enhance property/company perception by both community and Grand Performers - Align yourself with the company and lead others to do the same - Collaborate effectively to accomplish goals and achieve results across departments and property locations - ENGAGE - Actively participate in meetings and shares ideas to determine the right course of action - Foster a climate where individuals are committed to partnering and asking for help when needed - Enthusiastically share knowledge, experience and talent with others - Suggest methods for improving productivity and product quality - EXECUTE - Prepared and punctual for all meetings - Conducts business and complete tasks according to Standard Operating Procedures - Utilize required systems, equipment and resources - Increase revenue/productivity while keeping costs within budget - Prioritize urgent/vital tasks in order to meet set deadlines - ACCOUNTABLE - Improve professional competency ... See Job Description

We are seeking experienced Chef de Cuisine/Kitchen Managers for Public School 310 and Public School 818, our trendy gastro pub restaurants located in Culver City and Sherman Oaks. Chef de Cuisine/Kitchen manager will be responsible for: · Hiring, training, performance management and discipline of kitchen Team Members · Managing costs both Food and Labor · Managing in house inventory and in restaurant purchasing · Ensuring consistency and proper portioning of all good · Working with corporate culinary team to develop additional menu items · Ensuring kitchen is clean and sanitary and kitchen equipment is up kept and in proper working order Qualified candidates will have 3+ years of experience as Chef de Cuisine or Kitchen and have experience on all stations on the line. Must have exceptional communication and decision-making skills. Must have knowledge of correct portions and positions on plates. Must be proactive and punctual and possess excellent leadership skills. Must be fluent in written and spoken English.

A two-minute walk from the heart of the city, Austin Taco Project, located at Hilton Austin, once and for all renders the where-should-we-get-tacos question irrelevant. Our restaurant offers the world's favorite street tacos, inspired by flavors from Texas to Thailand, along with custom cocktails, and a shameless celebration of all-things eclectic. We are seeking a Chef de Cuisine to lead our team of seven (7) culinarians in a creative, collaborative, and guest-centric environment. Our ideal candidate will have three (3) or more years in a Chef de Cuisine role, PR experience, and a highly engaging leadership style. What will I be doing? As Chef de Cuisine, you would be responsible for leading the culinary production of a designated kitchen in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: * Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability * Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation * Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices * Create and implement new menus and individual food items * Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward * Recruit, interview and train team members EOE/AA/Disabled/Veterans What are we looking for? Three (3) or more years of experience as a restaurant Chef de Cuisine at a full-service, high-volume restaurant Prior involvement in PR/marketing initiatives for a restaurant Demonstrated ability to effectively lead, organize, and mentor a team Strong understanding of ingredients and flavors, and how to marry them in creative ways Experience creating PDR menus strongly preferred, but not required Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Austin Proper Hotel & Residences is seeking a Chef de Cuisine to oversee the culinary operations at the Landmark Restaurant. This 32-story modern high-rise will include 244 rooms and a limited collection of 99 branded luxury residences and penthouse for sale. Amenities include two rooftop pools, wellness center and spa and three food & beverage destinations driven by McGuire Moorman Hospitality. Job Overview Oversee the culinary operations and management of a culinary staff and heart-of-the-house employees Provide guidance and direction for all day-to-day operations Directly oversee the hiring, training, coaching, development and discipline for culinary staff Plan and manage the procurement, production, preparation, and presentation of all food in a safe, sanitary and cost-effective manner Ensure compliance with food handlers and sanitation standards Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, human resources/staff management paperwork, standard operating procedures, safety and sanitations checklists, and ordering and inventory documentation Qualifications 3 years' experience in a similar position in a fast-paced environment Strong leadership skills to manage and motivate the team Excellent organizational and planning skills Excellent communication skills Education Culinary Degree or Equivalent Training Company Overview Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things and anything less just isn't proper. We are seeking out the "best of the best" from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast-paced, but rewarding above all. Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances. Salary Competitive Schedule Full Time Location 202 Nueces St, Austin, TX 78701, USA Required skills Culinary Degree/Training

Chef de Cuisine, OAK Long Bar + Kitchen Every memorable dining experience at OAK Long Bar + Kitchen begins behind the scenes with our Culinary team's commitment to safe, efficient operations and exceptional cuisine. As Chef de Cuisine, your expertise in recipe development elevates our menus while your leadership inspires and fosters our Culinary talent. Hotel Overview: Come be part of over 100 years of exceptional service at The Fairmont Copley Plaza, the Grand Dame of Boston, located in historic Back Bay. Summary of Responsibilities: Reporting to the Executive Chef, OAK Long Bar + Kitchen, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Manage all Kitchens in the absence of the Executive Chef Create all food menus with the guidance of the Executive Chef Complete daily market lists to ensure quality food ordering while maintaining budgeted costs Meet with Storekeepers to ensure quality & par levels are maintained Interact closely with the Catering department to assist in function menu co-ordination and meet with clients as required Conduct daily shift briefings with all Sous Chefs Ensure all kitchen Colleagues are aware of standards and expectations Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback Balance operational, administrative and Colleague needs Ensure proper staffing and scheduling in accordance to productivity guidelines Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Qualifications: Previous leadership experience in the culinary field required Journeyman's papers or international equivalent required DiplomaCertification in a Culinary discipline an asset Proven track record of cost control including food, equipments, labour and wastage to meet the goals and the hotel's financial goals Computer literate in Microsoft Window applications required Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all timesVisa Requirements: Candidate must be legally eligible to work in the United States. APPLY TODAY: Whether you're launching your career or seeking meaningful employment, we invite you to visit to learn more about Fairmont Hotels & Resorts and the extraordinary opportunities that exist! ABOUT FAIRMONT HOTELS & RESORTS At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. And we know that, to offer our guests the best, we first need to offer our employees the best. That's why you'll find exceptional work opportunities throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific??????as well as industry-leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotels that includes landmark locations like London's The Savoy, New York's The Plaza, and Shanghai's Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment; we employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. Our Sustainability Partnership program represents our ever-expanding commitment to being a responsible business and to following the principles of sustainability across our operations, the world over. An exciting future awaits!

Job Overview This position is responsible for all aspects of the restaurants kitchen. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Chef de Cuisine will lead the culinary team on their mission to exceed customers expectations related to food quality and dining experience. Essential Functions Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team Prepares operating and capital budgets and operates the kitchen within those guidelines Collaboratively works with the Restaurant Manager to exceed guest expectations Routinely solicits feedback from guests in the dining room Must be able to professionally communicate with all team members Consistently practice safe and sanitary food handling techniques Enforces workstation and equipment safety and cleanliness Qualifications Able to work flexible hours and days Two year culinary arts degree required Minimum of three years related experience Three to five years of Supervisory experience preferred Knowledge of food safety, sanitation, food products, and food service equipment Previous experience maintaining professional and respectful work relationships Property Introduction Rising from a magnificent peninsula along one of Southern California's most scenic and coveted coastlines, comes Terranea Resort (ter-a-NAY-a). Located in the exclusive community of Rancho Palos Verdes, it is conveniently positioned 20 miles between Los Angeles International and Long Beach Airports, and about 30 miles south of Hollywood. Terranea Resort cares deeply for its environment, embraces its natural shoreline setting and promises to deliver a distinctive, classic California lifestyle experience. Dramatically poised at the edge of the Pacific Ocean on the Palos Verdes Peninsula, Terraneas 102 acres are infused with the elegance of a classic Mediterranean estate, the casual energy of coastal Southern California, and countless ways for guests to spend their days all tied together with authentic, genuine hospitality and a deep respect for this irreplaceable oceanfront setting. Terranea Resort, located just south of Los Angeles, includes guest rooms, suites, Bungalows, Casitas and Villas and a host of world-class amenities, including spectacular dining venues, a world-class spa, a stunning 9-hole golf course and family-friendly activities. Company Introduction Our team members are the true soul of our company.? We think differently.? About travel, but also about the ways in which we deliver on our promise to engage, delight, awaken and challenge our team members as well as our guests.? We are deeply committed to the foundation of core values that molds our interactions with everyone we encounter our guests, our clients, our team and our communities.? We create engaging, impactful environments that connect people and place, awaken the spirit, and allow team members with talent, integrity and heart to thrive.? We believe our team members are the true soul of our company.? We invite you to join us on this journey.

Chef de Cuisine Who we are: We love what we do and what we do is important!? We believe that everyone should leave feeling better this means not just our guests, but also our teammates.? Everyone should go home feeling better because they learned something new, or had fun working that day.? Therefore, we hire unique individuals who work together to create amazing experiences for our guests.? We recognize that every member of the team contributes to the success of the whole hotel.? No-one is more important than anyone else, and unless we are in it together, we cant create that special experience for our guest. Your mission: Should you decide to accept it You are passionate about the culinary world; you embrace our citys food offerings as a way of life.? You must love the local food community as well as watch the world for the next great culinary idea. Our Food and Beverage areas are sure to impress! This wont just be a restaurant, or a hotel banquet operation. It will be a culinary hub for gatherings and entertaining. Open for all meal periods and late night snacks. Our goal is to create an ambiance where locals and visitors feel at home and we always have something up our sleeve to impress. This is achieved with a solid grounded team lead by a seasoned hospitality professional. This position is made for someone who is driven by the need to create memorable cuisine and guest experiences each and every day. This person finds passion being present in the kitchen during service; directly impacting the guest and staff experience. The Nitty-Gritty: What exactly you will be doing In helping you understand your role in working for a world class organization, the following is a list of your essential job responsibilities.? Please keep in mind that this list is not all inclusive and that you may be asked to perform other job tasks by your supervisors/managers not listed below in the constant quest to provide out of this world customer service experience for our guests: ????????? Train, train, train! It all starts here. You are responsible for building a team of talented individuals who never let the ball drop. This means creating and monitoring a consistent training program that keeps the team on their toes. The initial training program has to prepare our new members for what lies ahead and set them up for success. Then you follow up with daily, weekly and monthly lessons to keep everyone learning and growing. ????????? Communication. Monitor and track the flow of information coming to you from your superiors, hotel side, culinary side and distribute consistently to your hourly teammates. Be highly involved in decisions and communication on the floor and share results with fellow teammates and superiors. Manage the communication relationship between guest and all areas involved: ?special requests from guests, needs of guests to the kitchen, service issues and guest recovery opportunities. You must communicate your expectations for your team mates clearly each shift and remain consistent in your messaging. ????????? Guest Interaction. This is not an office job! How can you know what is happening on the floor or with a guest if you are not present? Information should flow through you to the staff, not the other way around. You are responsible for detailing and confirming guest profiles and communicating that to FOH and BOH. You handle guest issues directly, with confidence and achieve positive results. Although you lead your team through the process of troubleshooting and you empower them to resolve upset, you are still actively involved in the solution. Your presence to guests and team is actively seen on the floor. ????????? Leadership. This position has an enormous responsibility of keeping everyone moving in the right direction each and every day. You have to keep your team on track, energized and focused. Your team will be impacting the guest experience every minute of the day. Achieving that will take a consistent attitude about standards and service.? Many people will count on you for direction and your message will need to be clear and concise. ????????? Organization and Time Management. There is always a lot of progress to be done. Balancing the needs of your team, guests and business will be crucial. The outlets are designed to encourage unplanned gatherings and last minute events. You must be able to adapt to the needs and level of business to not sacrifice the guest experience. Your time management skills will be tested between having a strong floor presence, dedicated training time and business deliverables. ????????? Other Responsibilities: The main priority is the guest experience, monitoring the floor, training and consistent leadership. However, there is still work to be done. Schedules must be completed to balance needs of business and labor profits. Inventory controls, P&L knowledge, waste of product, china, glass, equipment, etc must be monitored daily. All human resource aspects must be completed according to protocol. ????????? Strong floor presence ????????? Communication to kitchen, other outlets and front desk about food issues, VIPs, reservations and changes in business levels ????????? Communication to hourly colleagues: same as above, guest expectations, changes in food or drink menus, special events/programming. To be achieved by a per shift team meeting as well as a post-shift re-cap ????????? Handling daily tasks of: scheduling, properly cutting staff or assigning additional staff, driving revenue through various competitions, checking opening/running/closing duties of staff, monitoring that uniform & grooming standards are met, ensuring Virgin standards and protocol are being practiced through departments ????????? Training of Teammates: organize onboarding, delivering consistent training, twice daily sit downs with new members (before and at end of shift), exams are conducted on time and according to flow of manual. Making sure the new members are correctly input into the system and have all the tools, uniform and supplies to have a positive training experience ????????? Adhere to protocols of the hiring and disciplinary process as outlined by the people department ????????? TIPS certification and Food Handlers Cards must be on file Comply with all safety and health department procedures, as well as, all state and federal liquor laws Report to designated shift in assigned attire on time (if applicable) ? hat qualities are we looking for? You got skills?? If you are able to perform the following, then you have definitely come to the right place Ability to work a shift other than a day shift, such as pm, swing or overnight shift Ability to work on weekends and holidays Stand for periods of 8-10 hours Great team player with the ability create excellent working relationships across the group. Collaborative approach with all departments, particularly food & beverage and sales & marketing Ability to break down barriers and resolving potential conflicts swiftly and effortlessly Strong communication and presentation skills to all levels of management Ability to think outside the box and approach all issues with a completely fresh approach Ability to anticipate needs and over deliver wherever possible Able to change direction and work on multiple project aspects at once. Creatively solve problems Enthusiastic, passionate, able to enthuse and motivate others Leadership ability and behavior consistent with Virgin Hotels Core Values: Fun, innovative, original and personable, and striving to deliver high quality and brilliant customer service Background must-have: ????????? Current, legal and unrestricted ability to work in the United States ????????? Associate or Bachelors degree preferred but not required ????????? Food Service Handler Card and TIPS certification that is currently valid for a minimum of at least 6 months??????????????? ????????? Preferred: 3-5 years experience in a full service restaurant or lounge in hotel management Just like you communicate through your smart phone via text, social media or an actual phone conversation, please communicate directly with the Executive Chef regarding your work schedule, daily work tasks and responsibilities as well as general work-related issues.? Face-to-face conversation is preferred of course! hen you follow up with daily, weekly and monthly lessons to keep everyone learning and growing. ????????? Communication. Monitor and track the flow of information coming to you from your superiors, hotel side, culinary side and distribute consistently to your hourly teammates. Be highly involved in decisions and communication on the floor and share results with fellow teammates and superiors. Manage the communication relationship between guest and all areas involved: ?special requests from guests, needs of guests to the kitchen, service issues and guest recovery opportunities. You must communicate your expectations for your team mates clearly each shift and remain consistent in your messaging. ????????? Guest Interaction. This is not an office job! How can you know what is happening on the floor or with a guest if you are not present? Information should flow through you to the staff, not the other way around. You are responsible for detailing and confirming guest profiles and communicating that to FOH and BOH. You handle guest issues directly, with confidence and achieve positive results..... click apply for full job details

POSITION PROFILE: Charged with the duty of overseeing all the culinary operations for the food and beverage outlets. Develops with Executive Chef/Owners seasonal menus and ensure that the restaurant remains appropriately staffed with well-trained team members. Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. ESSENTIAL JOB FUNCTION: Administer culinary human resource objectives to recruit, select, orient, train, assign, schedule, mentor, coach, counsel, and discipline associates; communicate job expectations, job duties and job responsibilities; plan, monitor, appraise, and review job contributions; provide regular feedback to help manage conflict and improve team member performance, review compensation actions; enforce policies and procedures. Meet culinary financial objectives by forecasting requirements; prepare an annual budget; schedule expenditures; analyzing variances; initiate corrective actions. Plan menus; estimate food costs and culinary profits; adjust and revise menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of kitchen equipment to protect the assets, to secure revenues and comply with legal regulations and ensure quality service. Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties. Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events. Investigate, resolve, respond to guest needs, inquires, comments and/or problems to ensure a quality experience and enhance future sales prospects. Solicit guest feedback to improve food and presentation quality. Develop menu design and concepts for all food & beverage outlets and catering events. Monitor competitor and industry trends. Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage. Ensure that all menu items are prepared and presented according to established recipes and brand standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality. Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Perform Manager-on-Duty functions and shifts as assigned. DESIRED SKILLS AND QUALIFICATIONS: Education: Two to four-year college degree or equivalent education/experience. Experience: Minimum 5 years' experience in a culinary leadership role or related position. Hotel experience preferred. Skills and Abilities: Ability to perform critical analysis and manage a wide-range of information. Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources. Possess excellent oral, written and presentation skills. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Listen effectively. Operate department within the guidelines of the Foundation Document. Communicate to both, guests and fellow associates, professionally and positively. Benefits : PTO; Insurance; 401(k) (ref. 47161) We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

Austin Proper Hotel & Residences is seeking a Chef de Cuisine to oversee the culinary operations at the Rooftop Pool & Restaurant. This 32-story modern high-rise will include 244 rooms and a limited collection of 99 branded luxury residences and penthouse for sale. Amenities include two rooftop pools, wellness center and spa and three food & beverage destinations driven by McGuire Moorman Hospitality. Job Overview Oversee the culinary operations and management of a culinary staff and heart-of-the-house employees Provide guidance and direction for all day-to-day operations Directly oversee the hiring, training, coaching, development and discipline for culinary staff Plan and manage the procurement, production, preparation, and presentation of all food in a safe, sanitary and cost-effective manner Ensure compliance with food handlers and sanitation standards Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, human resources/staff management paperwork, standard operating procedures, safety and sanitations checklists, and ordering and inventory documentation Qualifications 3 years' experience in a similar position in a fast-paced environment Strong leadership skills to manage and motivate the team Excellent organizational and planning skills Excellent communication skills Education Culinary Degree or Equivalent Training Company Overview Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things and anything less just isn't proper. We are seeking out the "best of the best" from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast-paced, but rewarding above all. Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances. Salary Competitive Schedule Full Time Location 202 Nueces St, Austin, TX 78701, USA Required skills Culinary Degree/Training

Overview Oversees and directs all aspects of the Lafayette kitchen, Private Dining and Off the record operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in co-operation with Executive Chef. Essential Duties & Responsibilities: The Hay Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description. Supervises all phases of food production for the a la carte outlets and when necessary banquets and private dining. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Maintain complete knowledge of correct maintenance and use of equipment, properly and safely. Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Opening shift-Ensures all scheduled staff shows up for scheduled time of work, and unlocks secured areas (like reach and walk ins), secure keys according to procedures. Prepare all menu items following recipes and yield guides, according to departmental standards. Inform Chef of any foreseeable shortages before items run out. Inform the Food & Beverage service staff of 86'd items and available menu specials. Maintain proper storage procedures as specified by Health Department and hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Qualifications To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education: High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required. License/Certification: Serve Safe and Hygiene License. Experience: Should have a minimum of 1-2 Years of experience as Sous chef or Chef de Cuisine in Hotels with similar Style and Standards. Basic Expectations: Demonstrates knowledge of all culinary skills and operations. Be able to plan and prepare for restaurant, bar and room service operations. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc. Experience in cold and hot prepared foods for buffets, and basic pastry knowledge. Supervisory Responsibilities: Responsible for managing the Kitchen environment. Includes line cooks, pantry, and pastry staff. Assist in training, planning, assign work; addressing complaints and resolving problems, and promoting department Standard of Excellence. Language Skills: Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus. Mathematical Skills: Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Ability to perform these operations using units of American weight measurements, volume and distance. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills. Physical Ability: While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to20-30 pounds, and occasionally lift and/or move up to 50 pounds. EEO AA M/F/Vet/Disabled PI