26 hospitality jobs found

POSITION OBJECTIVE Participate in all the aspects of food preparation for different food and beverage operations within the resort. ESSENTIAL JOB FUNCTIONS -Prepare food items for customers using a quality predetermined method in a timely and consistent manner. -Change set-up station with pre-determined mise en place required to service the required prepared items. -Set up station with predetermined mise en place required to service all stations. -Assist in the FIFO procedures and product handling within the department. -Practice sanitation and safety daily to ensure the total customer satisfaction. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: -Consult with Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. -Participate in long range planning. -Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking. EDUCATION/EXPERIENCE High school or equivalent education required. Certified cook or higher level preferred. REQUIREMENTS -Must be able to speak, read, write and understand English. -Must be able to read and write to facilitate the communication process. -Requires good communication skills, both verbal and written. -Must possess basic computational ability. -Ability to read recipes and follow their instructions. -Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same -May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS -Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 F) and kitchens ( F), possibly for one hour or more. -Must be able to stand for up to 8 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. -Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery, to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. -Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. -Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings. -The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. -Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. -Must be able to lift up to 30 lbs. on a regular and continuing basis. -Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. -Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. -Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. -Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. -Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. -Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. WORK ENVIRONMENT -Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors. -Must be able to change activity frequently and cope with interruptions. CERTIFICATES/LICENSES Ability to obtain and maintain any government required license.

Join a Winning Team! Brick House Tavern + Tap in Amherst is seeking Energetic, Friendly & Guest Focused Team Members! Hiring Immediately: LINE COOKS - earn between $18 - $20 / hr Brick House Tavern + Tap 4120 Maple Rd Amherst, NY 14226 What we offer you: Unparalleled training and development programs Generous employee discounts on dining, retail, amusements and hotels Flexible schedules Multiple benefit plans to suit your needs Paid time off or paid sick leave (based on location) Opportunities for advancement Community volunteer opportunities with Landry's League Positive and respectful work environment where diversity is valued Apply now if you: Aspire to our "Be Fair" ideals: Be friendly, Accommodating, Inclusive and Respectful Are a Team Player with a guest first attitude Have a passion for great food and great fun Are comfortable working in fast-paced environment Learn more about Landry's by visiting our website at EOE Job Types: Part-time, Full-time Pay: $18.00 - $20.00 per hour Benefits: Flexible schedule Paid time off Shift: Day shift Night shift Weekly day range: Monday to Friday Weekends as needed Work Location: In person

Closing time between 8pm-8:30pm. _ Shift ends at 9:00 pm. _ Canterbury Woods Gates Circle and Canterbury Woods Williamsville are life care communities located in Buffalo NY. We offer friendly work environments with excellent benefits and many employee perks. Canterbury Woods has employment opportunities for Full Time Line Cooks. Potential candidates must be hardworking, dedicated culinarians able to work in a fast paced restaurant atmosphere. Cook's Benefits and Perks: Competitive Wages. Wage commensurate with experience. An excellent benefits package; including health, dental, and vision coverage! 401k with employer match Internal Referral and Retention Bonus Program Employee Assistance Programs Onsite state of the art gym and pool Generous paid time off Education and Tuition Assistance Program Line Cook Qualifications: Excellent use of time management skills and attention to detail Strong communication skills Ability to work in a team environment Strong work ethics Canterbury Woods is an Equal Employment Opportunity and Inclusive Employer. Canterbury Woods prohibits discrimination against applicants and employees on the basis of race, color, creed, religion, sex, national origin, age, disability, marital status, citizenship, veterans' status, sexual orientation, domestic violence victim status or any other legally protected status. All employees must pass medical examination. Job Type: Full-time Pay: $18.00 - $19.00 per hour Benefits: 401(k) 401(k) matching Dental insurance Disability insurance Employee discount Flexible schedule Health insurance Paid sick time Paid time off Paid training Referral program Vision insurance Experience level: 3 years Restaurant type: Casual dining restaurant Fine dining restaurant Shift: 8 hour shift Day shift Evening shift Morning shift Ability to commute/relocate: Buffalo, NY 14221: Reliably commute or planning to relocate before starting work (Required) Experience: Restaurant experience: 2 years (Preferred) Shift availability: Night Shift (Preferred) Day Shift (Preferred) Work Location: In person

SCHOOLS - Chef/Cook Manager Buffalo, NY Job Type Full-time Description Position Highlights: Location Name: WNY - Buffalo Rate of Pay: $20.00 / Hour Hours of Work / Schedule: Monday - Friday Part Time or Full Time Status:Full Time Do you love working in food service but not the late nights, weekends and holidays? Are you looking for a job at a locally owned company that works with school hours? Do you want to be home to enjoy dinner with your family in the evenings? Come join our team at Personal Touch Food Service! We have immediate openings for multiple food service positions in many locations throughout Western New York! We offer: Flexible schedules - most positions have no nights, weekends or holidays! School District positions have working hours compatible with school schedules for working families! Benefit eligible positions may chose to participate in Health, Dental, Vision, 401k, LTD, Life Insurance and Paid Vacation! FREE lunch and uniforms! Purpose of the Chef Manager Job: To deliver professional food and service in a courteous environment using current food trends; participate fully in producing quality food/menu products, achieving strong financial results and creating a proactive, team-oriented environment throughout Personal Touch. Impact of the Chef Manager Job: If this job is performed well, it generates strong customer/administrators satisfaction from quality, tasty foods, positive financial results, and account retention, and a positive public image. In addition, if this job is performed well, the incumbent will be satisfied and may advance into another position of challenge and reward. All jobs in the company are affected by this position due to its impact on personnel and customer satisfaction, and hence, the bottom line. Supervision: This person is formally responsible for supervising: Cooks, Kitchen Prep, Food Service Staff and Kitchen Aides Routine Decisions Made: Production planning/portion control, menu planning, scheduling, ordering food and supplies, maintaining equipment, pricing services, making personnel decisions, and handling decisions related to food production, catering/special functions, promotions and pleasing customers. Responsibilities and Tasks of the Chef Manager: Determine operational needs, level of service and changes in service to meet or exceed customer and administrators satisfaction (via communication with all parties and superiors) Develop effective menu's to meet the operation's needs, with food production charted and leftover foods accounted for Produce and/or supervise production of all food items daily Cross train staff with regard to operational procedures, health and safety issues and sanitation with the goal of creating an effective and efficient operation and work environment Hire and manage staff; recruit, interview, hire, schedule and evaluate employees Assist with development of Budget; Analyze and monitor costs for fiscal control; monitor receivables, payables and cash to provide fiscal responsibility Order food, supplies and equipment to meet the needs of operational and contractual goals, while practicing fiscal responsibility Logistics planning; food transport to various points of service and/or venues. Cash controls Effectively communicate and administrate: provide essential personnel information to corporate; prepare and execute inventory, payroll, sales reports, ledger and P & L forms; prepare reports as necessary for administrators. Monitor and supervise operation: frequently inspect all work, storage, serving, production and administrative areas to determine that food and physical safety regulations and directives are met. Improve self through advanced education, knowledge, skills, abilities and experience in all aspects of foodservice industry Requirements Knowledge, Skills & Abilities Required: Cooking, preparation fiscal controls effective marketing/presentation general nutrition human relations/diplomacy listening institutional equipment fiscal management ability to read, write and perform basic math at a high school graduate level effective problem solving adaptability and learning Physical Requirements of the Chef Manager: Must be able to bend, stoop, and perform extensive walking; must be able to exert well paced mobility to move quickly to different areas of the operation as demands arise. Education/Experience Requirements of the Chef Manager: Culinary Degree, Bachelor's degree in food service management, food & nutrition, business management, or in lieu of degree a minimum of 5 years experience in institutional/commercial food operation in a capacity with increasing food service supervisory positions/responsibilities. Working Conditions: Must have good personal hygiene and adhere to corporate dress policy. Subject to wet floors, temperature extremes and excessive noise. Position frequently involves long hours and widely diverse duties. Other Information: Must love food business and dealing with people! Job Type: Full-time We are an equal opportunity employer. Applicants are considered for positions without regard to veteran status, uniformed servicemember status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other category protected by applicable federal, state, or local laws.

Job Type Full-time Description Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements The role: Restaurant Assistant Kitchen Manager - North Buffalo We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! Must be available to work evenings and weekends. Salary Description $16-$18/hour

Hiring immediately for full-time Senior Sous Chef or Senior Kitchen Manager or Chef De Cuisine: Benefits We Offer: Eligible for medical, dental, 401(K) retirement plan and paid time off Competitive pay and bonus eligibility Paid management training program Opportunity to work with a growing brand with advancement opportunities and ongoing development - we promote from within Uniform (chef's coat / hat) provided at no cost Food provided - free meal per shift Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions (for locations other than home location) Exclusive employee discounts Closed on Thanksgiving and Christmas at most locations Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship for qualifying team members Job Summary: The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and reports directly to the Executive Chef. Job Responsibilities: Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift Ensure guest satisfaction through memorable culinary experience Develop, mentor, and inspire your culinary team to continue to learn and teach Promote a fun and positive family work environment Assists with scheduling, interviewing, and hiring Provides feedback to staff and recognition of staff Responsible for maintaining product quality standards by performing regular line checks Will engage in prep and line cooking activities as needed during the shift to ensure timely execution Accountable for following and executing all state safety and sanitation guidelines Contributes to building sales and maximize financial success for the restaurant Assists with cost control and food inventories as directed by the Executive Chef Job Requirements: 3+ years of prior culinary or restaurant leadership experience Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly Team Members Exposure to managing inventory, cost of goods and overall control of financials Must be able to stand and walk for periods of eight to ten hours in length each shift Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs. Must be able to operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen Preferences: Restaurant leadership experience working in casual or upscale dining Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols Why work for us? Because it is more than a job. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. P.F. Chang's is a unique concept like no other restaurant; a scratch kitchen and concept you can take pride in. We believe in P.F. Chang's - 29 years strong and still growing, sharing, and celebrating each day! How We Protect Our Team Members: The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. F. Chang's team members and guests safe. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable prepare your resume for submission. Click "Apply Now" to submit your application. P.F. Chang's Pay Range (based on experience): $53,653.60 - $73,645.00 / year This position is non-exempt. The annual rate listed assumes 50 hours per week. P.F. Chang's Pay Range (based on experience): $18.76 - $25.75 / hour

The Opportunity Delaware North Sportservice is hiring part-time Dishwashers to join our team at KeyBank Center in Buffalo, New York. Pay Minimum pay rate: $14.20 / hour Information on our comprehensive benefits package can be found at Benefits We care about our team member's personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: Weekly pay Employee assistance program Training and development opportunities Employee discounts Flexible work schedules Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement. Responsibilities Washes dishes, glassware, pots, pans, flatware, and kitchen items, using dishwashers or by hand. Places clean dishes, utensils, and cooking equipment in storage areas. Cleans work area including equipment, floors, walls, and cooking area. Ensures that all levels for sanitizer on dish machines and pot sinks are at the specific requirement for health standards. Keeps all kitchen wares storage areas clean and orderly. Removes trash from dish room and transports to the dumpster. Cleans and sanitizes garbage cans Performs other duties as assigned Qualifications Ability to understand and follow directions. Ability to work cooperatively with others. Physical Requirements Ability to stand and walk for the entire length of shift. Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers. Frequent reaching, twisting at the waist, bending, and squatting Pushing and pulling occasionally, to move equipment, mops, and brooms Will be in contact with chemical cleaning agents. Hazards include, but are not limited to, cuts from broken glass, metal cans, scalds, and burns, slipping, and tripping. Frequently immerses hands in water. Works frequently in a hot and damp environment. Who We Are Delaware North operates concessions, clubs, and suites for the NHL's Buffalo Sabres at KeyBank Center and has been a partner of the Sabres since 1970, the year the team was founded. We manage concession outlets, suites, and clubs, including a members-only fine dining restaurant, at the 19,200-seat arena. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

Hiring immediately for full-time Senior Sous Chef or Senior Kitchen Manager or Chef De Cuisine: Benefits We Offer: Eligible for medical, dental, 401(K) retirement plan and paid time off Competitive pay and bonus eligibility Paid management training program Opportunity to work with a growing brand with advancement opportunities and ongoing development - we promote from within Uniform (chef's coat / hat) provided at no cost Food provided - free meal per shift Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions (for locations other than home location) Exclusive employee discounts Closed on Thanksgiving and Christmas at most locations Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship for qualifying team members Job Summary: The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and reports directly to the Executive Chef. Job Responsibilities: Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift Ensure guest satisfaction through memorable culinary experience Develop, mentor, and inspire your culinary team to continue to learn and teach Promote a fun and positive family work environment Assists with scheduling, interviewing, and hiring Provides feedback to staff and recognition of staff Responsible for maintaining product quality standards by performing regular line checks Will engage in prep and line cooking activities as needed during the shift to ensure timely execution Accountable for following and executing all state safety and sanitation guidelines Contributes to building sales and maximize financial success for the restaurant Assists with cost control and food inventories as directed by the Executive Chef Job Requirements: 3+ years of prior culinary or restaurant leadership experience Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly Team Members Exposure to managing inventory, cost of goods and overall control of financials Must be able to stand and walk for periods of eight to ten hours in length each shift Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs. Must be able to operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen Preferences: Restaurant leadership experience working in casual or upscale dining Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols Why work for us? Because it is more than a job. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. P.F. Chang's is a unique concept like no other restaurant; a scratch kitchen and concept you can take pride in. We believe in P.F. Chang's - 29 years strong and still growing, sharing, and celebrating each day! How We Protect Our Team Members: The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. F. Chang's team members and guests safe. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable prepare your resume for submission. Click "Apply Now" to submit your application. P.F. Chang's Pay Range (based on experience): - This position is non-exempt. The annual rate listed assumes 50 hours per week. P.F. Chang's Pay Range (based on experience): -

POSITION PURPOSE Direct the overall operation of the food service function; preparation, production and control for all food outlets and banquet facilities. ESSENTIAL FUNCTIONS Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests' needs, both present and anticipated. Use market research to develop new products, supporting local food suppliers. Recommend changes to the food product. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Control the elements that determine profit and loss and make decisions that relate to profit and loss. Set margins and manage the business against projections Provide support of a specialist nature to the Executive Committee, particularly to the site manager or corporate manager. Work in support of team goals and measure effectiveness through the food & beverage profit and service goals of Permian Lodging LLC. Responsible for the selection, training and development of the personnel within the food and beverage department. Ability to issue progressive discipline when necessary. Oversee divisional matters as they relate to federal, State and local employment and civil rights laws. Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Permian Lodging LLC rules and regulations for the safe and effective operation of the lodge facilities. Employees who violate lodge rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the lodge: Consult with the designated site manager or department manager on a daily/weekly basis as well as with other departments as necessary. Participate in long range planning to reach goals and standards of lodge. Participate, support and make recommendations for ongoing corporate lodge programs with continuous improvement in networking. Requirements SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Most tasks are performed in a team environment with the Chef acting as a team leader of the kitchen. Must be able to operate kitchen facilities with minimal direct supervision. Must possess basic computational ability and basic computer skills. Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. Extensive knowledge of menu costing and wage control. Thorough knowledge of food products, standard recipes and proper preparation. Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control. Ability to supervise large staff and accomplish goals on a timely basis. Ability to conduct safety/staff meetings, menu briefings and maintain communication lines between line staff and designated site manager or department manager Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. Ability to create recipes and support material, i.e. recipe cards, descriptions, and pictures, and to read and visualize the same. Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. Must possess the ability to train staff and advance staff that are participating in the apprenticeship program Must direct and execute strict strategy to ensure safety is the first goal in the kitchen operation, i.e.: sanitation, WHMIS and PPE Thorough knowledge of federal, State and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and employee relations, including, but not limited to the following statutes and their Provincial and local analogues (where applicable). Physical Demands Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-20 C) and kitchens ( C), possibly for one hour or more. Must be able to sit at a desk for up to 5 hours per day and walk and stand during a working shift but length of time of tasks may vary from day to day and task to task. Ability to physically handle knives, pots, display mirrors or other display items which include grasping, lifting and carrying from shelves and transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).Proper usage and handling of various kitchen machinery that include slicers, buffalo chopper, grinders, mixers, and all other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings. The Executive Chef is subject to sufficient noise, this may cause subordinates to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, facsimile machines, photocopiers, dolly and other office equipment as needed. Education High school or equivalent education required. Minimum of two years of culinary schooling preferred. 2 yr culinary degree or Interprovincial Red Seal Certification or Higher Experience Must have two to three years prior experience as Kitchen Manager with knowledge of high volume international and domestic cuisines in a kitchen that generates $3M-$5M in annual revenue, profit and loss responsibility. Front of house management is a plus. Licenses or Certificates Ability to obtain and/or maintain any government required licenses, certificates or permits. Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency. First Aid w/CPR & AED certification or higher Able to obtain a recent up to date Food Safe Certificate and HACCP Certified

Hiring immediately for full-time Senior Sous Chef or Senior Kitchen Manager or Chef De Cuisine: Benefits We Offer: Eligible for medical, dental, 401(K) retirement plan and paid time off Competitive pay and bonus eligibility Paid management training program Opportunity to work with a growing brand with advancement opportunities and ongoing development - we promote from within Uniform (chef's coat / hat) provided at no cost Food provided - free meal per shift Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions (for locations other than home location) Exclusive employee discounts Closed on Thanksgiving and Christmas at most locations Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship for qualifying team members Job Summary: The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and reports directly to the Executive Chef. Job Responsibilities: Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift Ensure guest satisfaction through memorable culinary experience Develop, mentor, and inspire your culinary team to continue to learn and teach Promote a fun and positive family work environment Assists with scheduling, interviewing, and hiring Provides feedback to staff and recognition of staff Responsible for maintaining product quality standards by performing regular line checks Will engage in prep and line cooking activities as needed during the shift to ensure timely execution Accountable for following and executing all state safety and sanitation guidelines Contributes to building sales and maximize financial success for the restaurant Assists with cost control and food inventories as directed by the Executive Chef Job Requirements: 3+ years of prior culinary or restaurant leadership experience Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly Team Members Exposure to managing inventory, cost of goods and overall control of financials Must be able to stand and walk for periods of eight to ten hours in length each shift Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs. Must be able to operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen Preferences: Restaurant leadership experience working in casual or upscale dining Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols Why work for us? Because it is more than a job. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. P.F. Chang's is a unique concept like no other restaurant; a scratch kitchen and concept you can take pride in. We believe in P.F. Chang's - 29 years strong and still growing, sharing, and celebrating each day! How We Protect Our Team Members: The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. F. Chang's team members and guests safe. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable prepare your resume for submission. Click "Apply Now" to submit your application. P.F. Chang's Pay Range (based on experience): $56,999.80 - $76,991.20 / year This position is non-exempt. The annual rate listed assumes 50 hours per week. P.F. Chang's Pay Range (based on experience): $19.93 - $26.92 / hour

Doubletree by Hilton, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Sous Chef for the Doubletree Wichita Airport in Wichita KS Job Purpose: Train, supervise and actively participate in all the food productions areas of the kitchen, in order to maintain our high standards of quality. Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef. Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food. Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate. Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations. Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assist in the creation and planning of menus and implement changes to continue to attract business. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required. Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction. Prepare daily requisitions for supplies and food items for production. Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items. Check and control the proper storage of product and check portion control, to maintain qualify product. Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc) Must have knowledge of food and beverage preparation and service. Promptly report all maintenance issues Properly receive and store food and other deliveries Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. Participate in long range planning. Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking. Participate in physical inventories Guest Relations Be readily available/ approachable for all guests. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Extend professionalism and courtesy to guests at all times. Adhere to all applicable Company Standard Operating Procedures. Be an enthusiastic, helpful and positive member of the team Be professional, responsible and mature in conduct and behavior Be understanding of, encouraging to and friendly with all co-workers Be self-motivated and use time wisely Maintain open line of communications with each department Communicate pertinent information Respond positively to new ideas Openly accept critical/developmental feedback Maintain effective communication through the use of meetings, memorandums Be available to help other departments in emergency situations Perform other assignments as directed by supervisor. Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook. Safety and Security Skills Properly handle and account for keys Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards This job requires the ability to perform the following: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Ability to read recipes and follow their instructions. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same. Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens ( degrees F), possible for one hour or more. Must be able to stand and exert well-paced mobility for up to 4 hours in length. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Requires finger dexterity to be able to operate office equipment. Ability to obtain and/or maintain any government required licenses, certificates or permits. Other: Being passionate about people and service. Strong communication skills are essential when interacting with guests and employees. Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc. Basic math skills are used frequently when handling cash or credit. Problem-solving, reasoning, motivating, and training abilities are often used. Have the ability to work a flexible schedule including nights, weekends and/or holidays Amazing Benefits At A Glance: Team Driven and Values Based Culture Medical/Dental/Vision Vacation & Holiday Pay Same-day pay available Employee Assistance Program Career Growth Opportunities/ Manager Training Program Reduced Room Rates throughout the portfolio Third Party Perks (Movie Tickets, Attractions, Other) 401(k) Employee assistance program Employee discount Flexible schedule Flexible spending account Life insurance Parental leave Referral program

The Chef de Cuisine will direct enhance and refine the culinary experience through driving quality innovation execution and consistency in the resort restaurant. The Chef de Cuisine will function as the business leader of the culinary operations to ensure profitability along with consistency and quality. As the Chef de Cuisine it is important to be visible to members and guests and become the personality of the resort restaurant by representing the culinary team for Public Relation and advertising efforts. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. QUALIFICATIONS: High School or equivalent education required. Minimum of three to five years experience as Sous Chef or one to three years of experience as a Chef de Cuisine with similar restaurants in terms of delivering quality and expectations of excellence. Must have or be able to attain a certified food manager certification from an approved source within 30 days of employment. Must be able to speak read write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills both verbal and written. Must possess basic mathematics skills and moderate computer-based abilities. Ability to apply critical thinking to analyzing concerns forecasting data and making sound decisions Ability to host meetings menu tastings and communicate between all levels of leadership. Apply logic-based understanding to carry out instructions furnished in written oral or diagram form. Must be able to speak read write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Ability to physically handle knives pots or other display items as well as grasp lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces topped with cutting boards 3 to 4 feet in height. Proper usage and handling of various kitchen machinery to include slicers buffalo chopper grinders mixers and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques i.e. cutting cooking principles plate presentation safety and sanitation practices. Ability to create build handle and dismantle food displays. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. JOB RESPONSIBILITIES: Develop meaningful relationships with the discerning members of resort restaurant and property through understanding menu preferences dietary needs and becoming familiar with the member base through name recognition to create personalized interactions. Develop menus for all meal periods that will allow for consistency simplicity while using only the finest ingredients available. The current scope of menus includes: Breakfast Lunch Dinner Happy Hour Bar and Sunday Brunch. Consistently direct the complete sanitation and safety efforts for culinary offerings and environment. Act as Food Manager on duty to coordinate with local officials in order to provide best practices of kitchen and service areas. Must ensure passing inspections with no critical violations while correcting minor violations if they arise Mange all business aspects of culinary operation to include revenue maximization expense control (payroll purchasing food cost supplies expense etc.) and overall profitability without negative effects on quality. All culinary related expenses maintained within budgeted and forecast parameters. Utilize all reports available to actively manage and take corrective action to ensure actual results are within budget and forecast parameters for food labor and other costs Monitor sales reports to reconcile sales with inventory on a daily and monthly basis Will create and submit reports as requested with professional presentation to analyze any aspect of chef de cuisines area of responsibility. Chef de Cuisine will actively monitor schedules by creating costed weekly departmental schedules for culinary department: hourly salary & contract labor that are in line with budgeted and forecasted parameters. Understand and embrace the identity of the resort restaurant to encourage repeat dining but also be imaginative enough to appeal to resort guests and local residents throughout the year to sustain revenue and profitability. Work closely with the Director of Food & Beverage and Resort Executive Chef to execute memorable dining experiences through promoting quality consistency and overall satisfaction of the resort restaurant through providing a relevant dining experience. Partner with the F&B Manager of the outlet to deliver unique dining experiences through innovative presentations and appropriate service of each dish. Be visible for the members resort guests and local guests as requested to become another "face" of the resort restaurant in the absence of the F&B Manager. Actively participate in sales & marketing efforts to drive cover counts from all segments increase engagement from the public resort guests and members while also being a voice of creativity for new packages promotions and any specific programming related to the resort restaurant. Be proactive in driving cover counts for golf groups with menu flexibility. Maintain excellent knowledge of current industry trends for plate presentations ingredients innovation and menu execution. Deliver consistent daily execution for all Lodge room F&B to include: turndown amenities afternoon snacks and any VIP arrival requests. Select train provide ongoing mentorship and guidance for all kitchen staff in the proper preparation of menu items use of equipment and safety measures. Coach service team during pre-shifts on food knowledge to accurately describe all menu items and have a fluent knowledge of what ingredients are used. Responsible for all ordering inspection and use of only the freshest fruits vegetables proteins and other food products from local vendors to promote sustainability in menu offerings. Create maintain and upate all menu specifications recipe cards and pictures prep sheets and ensure standards are being followed. Monitor product to ensure proper receiving storage (including temperature setting) and rotation of food product to comply with health department regulations including coverage labeling dating and placing items in proper containers for kitchen and service. Maintain the food and labor costs as budgeted with the highest quality and consistent results. Perform daily line checks to ensure that all equipment in the kitchen is clean and in proper working condition. Report all items in need of repair to the Resort Executive Chef. Maintain above average scores on health department inspections. This would include: overall cleanliness of the kitchen to include: floors walls and equipment proper food storage adhering to state regulations and immediately reporting any issues to the Resort Executive Chef and Director of Food & Beverage as they arise. Elegantly presiding over the City of Angels, The Westin Bonaventure Hotel & Suites provides the ultimate urban oasis in the heart of the business district. An international symbol that has come to represent the beauty and sophistication of the city itself, this famous Westin Los Angeles hotel is one of the most photographed destinations in the world. Visitors can stroll through our atrium lobby, and they'll immediately see why. Whether visiting for a leisurely weekend getaway, business meeting, or special event, our downtown Los Angeles accommodations define the essence of modern luxury. Guests can enjoy spectacular skyline views, access to over 40 specialty boutiques and restaurants, and unparalleled meeting and conference facilities. Discover LA's largest convention hotel - widely regarded as a 'City-within-a City' - sure to surpass all expectations. As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan USD $97,745.92/Yr. USD $122,182.40/Yr. USD $146,618.88/Yr. Job ID: 77 . click apply for full job details

Resumen del trabajo The Chef de Cuisine will direct enhance and refine the culinary experience through driving quality innovation execution and consistency in the resort restaurant. The Chef de Cuisine will function as the business leader of the culinary operations to ensure profitability along with consistency and quality. As the Chef de Cuisine it is important to be visible to members and guests and become the personality of the resort restaurant by representing the culinary team for Public Relation and advertising efforts. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Responsabilidades QUALIFICATIONS: High School or equivalent education required. Minimum of three to five years experience as Sous Chef or one to three years of experience as a Chef de Cuisine with similar restaurants in terms of delivering quality and expectations of excellence. Must have or be able to attain a certified food manager certification from an approved source within 30 days of employment. Must be able to speak read write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills both verbal and written. Must possess basic mathematics skills and moderate computer-based abilities. Ability to apply critical thinking to analyzing concerns forecasting data and making sound decisions Ability to host meetings menu tastings and communicate between all levels of leadership. Apply logic-based understanding to carry out instructions furnished in written oral or diagram form. Must be able to speak read write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Ability to physically handle knives pots or other display items as well as grasp lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces topped with cutting boards 3 to 4 feet in height. Proper usage and handling of various kitchen machinery to include slicers buffalo chopper grinders mixers and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques i.e. cutting cooking principles plate presentation safety and sanitation practices. Ability to create build handle and dismantle food displays. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. JOB RESPONSIBILITIES: Develop meaningful relationships with the discerning members of resort restaurant and property through understanding menu preferences dietary needs and becoming familiar with the member base through name recognition to create personalized interactions. Develop menus for all meal periods that will allow for consistency simplicity while using only the finest ingredients available. The current scope of menus includes: Breakfast Lunch Dinner Happy Hour Bar and Sunday Brunch. Consistently direct the complete sanitation and safety efforts for culinary offerings and environment. Act as Food Manager on duty to coordinate with local officials in order to provide best practices of kitchen and service areas. Must ensure passing inspections with no critical violations while correcting minor violations if they arise Mange all business aspects of culinary operation to include revenue maximization expense control (payroll purchasing food cost supplies expense etc.) and overall profitability without negative effects on quality. All culinary related expenses maintained within budgeted and forecast parameters. Utilize all reports available to actively manage and take corrective action to ensure actual results are within budget and forecast parameters for food labor and other costs Monitor sales reports to reconcile sales with inventory on a daily and monthly basis Will create and submit reports as requested with professional presentation to analyze any aspect of chef de cuisines area of responsibility. Chef de Cuisine will actively monitor schedules by creating costed weekly departmental schedules for culinary department: hourly salary & contract labor that are in line with budgeted and forecasted parameters. Understand and embrace the identity of the resort restaurant to encourage repeat dining but also be imaginative enough to appeal to resort guests and local residents throughout the year to sustain revenue and profitability. Work closely with the Director of Food & Beverage and Resort Executive Chef to execute memorable dining experiences through promoting quality consistency and overall satisfaction of the resort restaurant through providing a relevant dining experience. Partner with the F&B Manager of the outlet to deliver unique dining experiences through innovative presentations and appropriate service of each dish. Be visible for the members resort guests and local guests as requested to become another "face" of the resort restaurant in the absence of the F&B Manager. Actively participate in sales & marketing efforts to drive cover counts from all segments increase engagement from the public resort guests and members while also being a voice of creativity for new packages promotions and any specific programming related to the resort restaurant. Be proactive in driving cover counts for golf groups with menu flexibility. Maintain excellent knowledge of current industry trends for plate presentations ingredients innovation and menu execution. Deliver consistent daily execution for all Lodge room F&B to include: turndown amenities afternoon snacks and any VIP arrival requests. Select train provide ongoing mentorship and guidance for all kitchen staff in the proper preparation of menu items use of equipment and safety measures. Coach service team during pre-shifts on food knowledge to accurately describe all menu items and have a fluent knowledge of what ingredients are used. Responsible for all ordering inspection and use of only the freshest fruits vegetables proteins and other food products from local vendors to promote sustainability in menu offerings. Create maintain and upate all menu specifications recipe cards and pictures prep sheets and ensure standards are being followed. Monitor product to ensure proper receiving storage (including temperature setting) and rotation of food product to comply with health department regulations including coverage labeling dating and placing items in proper containers for kitchen and service. Maintain the food and labor costs as budgeted with the highest quality and consistent results. Perform daily line checks to ensure that all equipment in the kitchen is clean and in proper working condition. Report all items in need of repair to the Resort Executive Chef. Maintain above average scores on health department inspections. This would include: overall cleanliness of the kitchen to include: floors walls and equipment proper food storage adhering to state regulations and immediately reporting any issues to the Resort Executive Chef and Director of Food & Beverage as they arise. Resumen de la empresa As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Beneficios After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan

The Opportunity Delaware North's Patina Restaurant Group is hiring a full-time Dishwasher to join our team at Patina 250 in Buffalo, New York. As a Dishwasher, you are responsible for cleaning and sanitizing the kitchen and all food and drink serving equipment. Pay Minimum pay rate: $15.00 / hour Information on our comprehensive benefits package can be found at Benefits We care about our team member's personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: Weekly pay Employee assistance program Training and development opportunities Employee discounts Flexible work schedules Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement. Responsibilities Wash dishes, glassware, pots, pans, flatware, and kitchen items, using dishwashers or by hand. Place clean dishes, utensils, and cooking equipment in storage areas. Clean work area including equipment, floors, walls, and cooking area. Ensure that all levels for sanitizer on dish machines and pot sinks are at the specific requirements for health standards. Keep all kitchen wares storage areas clean and orderly. Remove trash from the dish room and transport it to the dumpster. Cleans and sanitizes garbage cans Qualifications Ability to understand and follow directions. Ability to work cooperatively with others. Physical Requirements Ability to stand and walk for the entire length of shift. Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers. Frequent reaching, twisting at the waist, bending, and squatting Pushing and pulling occasionally, to move equipment, mops, and brooms Hazards include, but are not limited to, cuts from broken glass, metal cans, scalds, burns, slipping and tripping, exposure to and contact with chemical cleaning agents. Ability to withstand temperatures in a hot and damp kitchen environment. Who We Are Patina 250 offers fresh, thoughtful, flavor-infused variations of the authentic tastes of Western New York. The restaurant, located in The Westin Buffalo, offers a refined, welcoming atmosphere to enjoy drinks, shared plates, or a full dining experience. Local artists' work contributes to the modern mood with paintings, elaborate light fixtures, and sculptural wall installation. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

Hiring immediately for full-time Senior Sous Chef or Senior Kitchen Manager or Chef De Cuisine: Benefits We Offer: Eligible for medical, dental, 401(K) retirement plan and paid time off Competitive pay and bonus eligibility Paid management training program Opportunity to work with a growing brand with advancement opportunities and ongoing development - we promote from within Uniform (chef's coat / hat) provided at no cost Food provided - free meal per shift Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions (for locations other than home location) Exclusive employee discounts Closed on Thanksgiving and Christmas at most locations Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship for qualifying team members Job Summary: The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and reports directly to the Executive Chef. Job Responsibilities: Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift Ensure guest satisfaction through memorable culinary experience Develop, mentor, and inspire your culinary team to continue to learn and teach Promote a fun and positive family work environment Assists with scheduling, interviewing, and hiring Provides feedback to staff and recognition of staff Responsible for maintaining product quality standards by performing regular line checks Will engage in prep and line cooking activities as needed during the shift to ensure timely execution Accountable for following and executing all state safety and sanitation guidelines Contributes to building sales and maximize financial success for the restaurant Assists with cost control and food inventories as directed by the Executive Chef Job Requirements: 3+ years of prior culinary or restaurant leadership experience Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly Team Members Exposure to managing inventory, cost of goods and overall control of financials Must be able to stand and walk for periods of eight to ten hours in length each shift Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs. Must be able to operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen Preferences: Restaurant leadership experience working in casual or upscale dining Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols Why work for us? Because it is more than a job. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. P.F. Chang's is a unique concept like no other restaurant; a scratch kitchen and concept you can take pride in. We believe in P.F. Chang's - 29 years strong and still growing, sharing, and celebrating each day! How We Protect Our Team Members: The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. F. Chang's team members and guests safe. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable prepare your resume for submission. Click "Apply Now" to submit your application. P.F. Chang's Pay Range (based on experience): $70,413.20 - $90,404.60 / year This position is non-exempt. The annual rate listed assumes 50 hours per week. P.F. Chang's Pay Range (based on experience): $24.62 - $31.61 / hour

Hiring immediately for full-time Senior Sous Chef or Senior Kitchen Manager or Chef De Cuisine: Benefits We Offer: Eligible for medical, dental, 401(K) retirement plan and paid time off Competitive pay and bonus eligibility Paid management training program Opportunity to work with a growing brand with advancement opportunities and ongoing development - we promote from within Uniform (chef's coat / hat) provided at no cost Food provided - free meal per shift Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions (for locations other than home location) Exclusive employee discounts Closed on Thanksgiving and Christmas at most locations Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship for qualifying team members Job Summary: The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and reports directly to the Executive Chef. Job Responsibilities: Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift Ensure guest satisfaction through memorable culinary experience Develop, mentor, and inspire your culinary team to continue to learn and teach Promote a fun and positive family work environment Assists with scheduling, interviewing, and hiring Provides feedback to staff and recognition of staff Responsible for maintaining product quality standards by performing regular line checks Will engage in prep and line cooking activities as needed during the shift to ensure timely execution Accountable for following and executing all state safety and sanitation guidelines Contributes to building sales and maximize financial success for the restaurant Assists with cost control and food inventories as directed by the Executive Chef Job Requirements: 3+ years of prior culinary or restaurant leadership experience Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly Team Members Exposure to managing inventory, cost of goods and overall control of financials Must be able to stand and walk for periods of eight to ten hours in length each shift Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs. Must be able to operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen Preferences: Restaurant leadership experience working in casual or upscale dining Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols Why work for us? Because it is more than a job. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. P.F. Chang's is a unique concept like no other restaurant; a scratch kitchen and concept you can take pride in. We believe in P.F. Chang's - 29 years strong and still growing, sharing, and celebrating each day! How We Protect Our Team Members: The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. F. Chang's team members and guests safe. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable prepare your resume for submission. Click "Apply Now" to submit your application. P.F. Chang's Pay Range (based on experience): $56,999.80 - $76,991.20 / year This position is non-exempt. The annual rate listed assumes 50 hours per week. P.F. Chang's Pay Range (based on experience): $19.93 - $26.92 / hour

Hiring immediately for full-time hourly Sous Chefs or Assistant Kitchen Managers. Benefits We Offer: Eligible for medical, dental, 401(K) retirement plan and paid time off Competitive pay and bonus eligibility Paid management training program Opportunity to work with a growing brand with advancement opportunities and ongoing development - we promote from within Uniform (chef's coat / hat) provided at no cost Food provided - free meal per shift Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions (for locations other than home location) Exclusive employee discounts Closed on Thanksgiving and Christmas at most locations Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship for qualifying team members Job Summary: The Sous Chef assists in leading a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards. Job Responsibilities: Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift Ensure guest satisfaction through memorable culinary experiences Develop, mentor, and inspire your culinary team to continue to learn and teach Promote a fun and positive family-style work environment Assists with scheduling, interviewing, and hiring Provides feedback to staff and recognition of staff Responsible for maintaining product quality standards by performing regular line checks Will engage in prep and line cooking activities as needed during the shift to ensure timely execution Accountable for following and executing all state safety and sanitation guidelines Contributes to building sales and maximize financial success for the restaurant Assists with cost control and food inventories as directed by the Executive Chef Job Requirements: 2+ years of prior culinary or restaurant experience Exposure to managing inventory, cost of goods and overall control of financials Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly team members Must be able to stand and walk for periods of eight to ten hours in length each shift Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs. Must be able to operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen Preferences: Bilingual in English and Spanish Experience working in casual or upscale dining Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. P.F. Chang's is a unique concept like no other restaurant; a scratch kitchen and concept you can take pride in. We believe in P.F. Chang's - 29 years strong and still growing, sharing, and celebrating each day! How We Protect Our Team Members: The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. F. Chang's team members and guests safe. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable prepare your resume for submission. Click "Apply Now" to submit your application. P.F. Chang's Pay Range (based on experience): $49,849.80 - $69,841.20 / year This position is non-exempt. The annual rate listed assumes 50 hours per week. P.F. Chang's Pay Range (based on experience): $17.43 - $24.42 / hour

Hiring immediately for full-time Senior Sous Chef or Senior Kitchen Manager or Chef De Cuisine: Benefits We Offer: Eligible for medical, dental, 401(K) retirement plan and paid time off Competitive pay and bonus eligibility Paid management training program Opportunity to work with a growing brand with advancement opportunities and ongoing development - we promote from within Uniform (chef's coat / hat) provided at no cost Food provided - free meal per shift Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions (for locations other than home location) Exclusive employee discounts Closed on Thanksgiving and Christmas at most locations Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship for qualifying team members Job Summary: The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and reports directly to the Executive Chef. Job Responsibilities: Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift Ensure guest satisfaction through memorable culinary experience Develop, mentor, and inspire your culinary team to continue to learn and teach Promote a fun and positive family work environment Assists with scheduling, interviewing, and hiring Provides feedback to staff and recognition of staff Responsible for maintaining product quality standards by performing regular line checks Will engage in prep and line cooking activities as needed during the shift to ensure timely execution Accountable for following and executing all state safety and sanitation guidelines Contributes to building sales and maximize financial success for the restaurant Assists with cost control and food inventories as directed by the Executive Chef Job Requirements: 3+ years of prior culinary or restaurant leadership experience Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly Team Members Exposure to managing inventory, cost of goods and overall control of financials Must be able to stand and walk for periods of eight to ten hours in length each shift Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs. Must be able to operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen Preferences: Restaurant leadership experience working in casual or upscale dining Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols Why work for us? Because it is more than a job. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. P.F. Chang's is a unique concept like no other restaurant; a scratch kitchen and concept you can take pride in. We believe in P.F. Chang's - 29 years strong and still growing, sharing, and celebrating each day! How We Protect Our Team Members: The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. F. Chang's team members and guests safe. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable prepare your resume for submission. Click "Apply Now" to submit your application. P.F. Chang's Pay Range (based on experience): $56,999.80 - $76,991.20 / year This position is non-exempt. The annual rate listed assumes 50 hours per week. P.F. Chang's Pay Range (based on experience): $19.93 - $26.92 / hour