36 jobs found

We are seeking an experienced Events and Catering Manager with great energy and the motivation to want to advance in their career with us. Our concept is fun and unique in St. Louis. If you have what it takes to be part of something unique, growing, and exciting, apply today!Event and Catering Manager Responsibilities:Build and expand relationships with the community and organizationsBuild proposals and recommendations to meet client needs and drive profitable revenueSet targets for profitable sales volume in the St. Louis marketPlan, execute and follow through with all off-site events to meet performance objectives and clients' expectationsManage the pipeline of events through fielding calls, building new clientele, making cold calls and networkingBuild dynamic events teamBrand Ambassador for the organizationEvent and Catering Manager Qualifications:At least 3 years of progressive experience in a similar position - managing events, planning events, staffing events, making connections, PR, brand ambassador.Strong prospecting, cold calling, and sales skills to find target clients and close new business.Ability to build a strong team, coach performance, and assess skill sets.Experience selling events to small groups and large corporate accounts. Ability to craft compelling sales pitch for our spaces as well as off-site events.Creative individual with a passion for managing event sales -- strong hospitality and guest service skills.Solid organizational skills, results-focused, and deadline-driven. Strong written and verbal communication skills, self-confidence, and professional maturity.Solid judgment, decision-making, problem-solving, and conflict-resolution skillsOpen availability - events often take place on nights and weekends - flexible schedule is required.Event and Catering Manager Benefits Include:Salary + tipsPTO/Vacation401k optionHealthcare PackageGrowing ConceptFun Work Environment

Inside Sales Representative Job Summary:We are looking for a talented and competitive Inside Sales Representative that thrives in a quick sales cycle environment.Responsibilities Include:• Sourcing new sales opportunities through inbound lead follow-up and outbound cold calls and emails.• Take proactive steps to Understand customer needs and requirements.• Route qualified opportunities to the appropriate sales executives for further development and closure in a timely manner.• Close sales and achieve quarterly quotas• Research accounts, identify key players and generate interest• Maintain and expand your database of prospects within your assigned territory• Team with channel partners to build pipeline and close deals• Perform effective online demos to prospectsYou will play a fundamental role in achieving our ambitious customer acquisition and revenue growth objectives. You must be comfortable making dozens of calls per day, working with channel partners, generating interest, qualifying prospects and closing sales.Requirements• Proven inside sales experience (5-7 years preferred)• Track record of over-achieving quota• Strong phone presence and experience with proactive cold-calling• Proficient with corporate productivity and web presentation tools• Experience working with Salesforce.Com or similar CRM• Excellent verbal and written communications skills• Strong listening and presentation skills• Ability to multitask, prioritize, and manage time effectively• BA/BS degree or equivalentAtWork Personnel Company Profile: For over 25 years AtWork has exceeded the needs and expectations of clients and job seekers by staying committed to our mission: To be AtWork for You. This service-focused approach has fueled our growth from 11 offices in 1992 to nearly 100 offices in 26 states, and Personnel Services is a full service staffing supplier offering a broad variety of customized employment programs to fit the precise needs of each of our valued clients and employees. Such programs include traditional temporary labor, temp-to-hire personnel, payrolling, direct hire, and complete on-site Personnel Services consists of independently owned franchise offices that each have the independent freedom to custom design specific staffing solutions for clients in their area. With additional regional, corporate and on-site Personnel Services has the experience and capability to create and manage the right staffing program for today's fast moving companies.AtWork Personnel Services is an EEO Employer. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.Call AtWork San Francisco today. We're for YouFood Catering AttendantsCatering Server/Server Food Service - FT and PTOur Bay Area client is looking for exceptional Catering Attendants to join their team. You will be responsible for preparing meals off-site, transporting meals to the event venue, serving meals and cleaning up the venue after the event ends.While putting your attention to detail and great customer service into action, you would also be able to be part of bringing the vision of our team and our client to life. Full-Time, Part-Time, Flexible positions available.Perks of the job include:• Every Friday is PAYDAY!• Ability to collaborate and innovate on service styles• Be in an exciting environment with like-minded foodiesHere is what the ideal candidate would look like:• Previous experience in one on one customer service (2 years) and catering service (2 years).• Passion for food & service and a desire to want to be part of an amazing and unique team.• Ability and a desire to engage with customers in English• Take pride in their appearance and the appearance of their work area• Have open availability Monday-SundayAtWork Personnel Company Profile: For over 25 years AtWork has exceeded the needs and expectations of clients and job seekers by staying committed to our mission: To be AtWork for You. This service-focused approach has fueled our growth from 11 offices in 1992 to nearly 100 offices in 26 states, and Personnel Services is a full service staffing supplier offering a broad variety of customized employment programs to fit the precise needs of each of our valued clients and employees. Such programs include traditional temporary labor, temp-to-hire personnel, payrolling, direct hire, and complete on-site Personnel Services consists of independently owned franchise offices that each have the independent freedom to custom design specific staffing solutions for clients in their area. With additional regional, corporate and on-site Personnel Services has the experience and capability to create and manage the right staffing program for today's fast moving companies.AtWork Personnel Services is an EEO Employer. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.Call AtWork San Francisco today. We're for You

This is an exciting opportunity to work for an Upscale Dining Restaurant with multiple locations for their DC location. The Sales Manager will be responsible for achieving the financial potential for this fine dining restaurant Catering & Events Division while executing best of class event and catering promotions and services. The desired candidate needs to be entrepreneurial and visionary, yet be very hands-on, with a positive can-do attitude, which reflects the company's corporate culture. S/he must have high intellect and analytical capabilities and place a premium on mental stamina and enjoy performing at high levels of focus. Key skills must also include project management, problem-solving and decision making. The preferred candidate will be a team leader who is quickly able to assess a situation and use their experience to implement change. It is critical that s/he have the ability to communicate with other employees up and down the organizational chart and lead a group towards a common vision. Excellent communication skills are essential. Furthermore, the desired candidate will be hardworking, with tremendous energy, creative, self-motivated, dedicated, loyal and ethical. Additionally, the individual should be well organized, computer literate, detail-oriented, and have the ability to delegate responsibility as needed. Excellent benefits including stock options medical, dental and 401K Job Requirements: 5 Years of experience in event or catering sales Fine Dining or Full-service operational experience Excellent personality and strong interpersonal skills Client list preferred

Balducci's Food Lover's Market is currently seeking an Hourly Catering Supervisor in our Bethesda, MD location. Company Overview The original Balducci's was a landmark specialty food store in NY's Greenwich Village for more than 50 years. We are continuing that tradition, but with an exciting NEW selection of specialty and everyday foods that fits a 21st century lifestyle... and budget. Balducci's today is one of the most highly regarded specialty food companies in the country, with 8 upscale premium specialty food markets up and down the Eastern seaboard. With a long history of sourcing, cooking and selling the world's most palate-pleasing foods, we offer patrons an everyday shopping experience filled with extraordinary choices. All of our locations also offer catering, from corporate drop-offs to white tablecloth events. Job Requirements The ideal applicant will have a minimum of 3 years of catering experience, possess excellent written and oral communication skills as well have the ability to provide superior customer service. Previous supervisory experience a must. Job Requirements: Primary Responsibilities Coordinate catering needs with all store departments Maintain relationships with existing customer base through follow-up phone calls, promotional food delivery, and daily order follow-up Manage daily administrative responsibilities In-store consulting for special events and large catering orders Communicate with call center, managers and clients on a regular basis to ensure excellent execution Meet or exceed sales budget by managing the catering ordering process and ensure catering production and delivery systems are in place and followed Train and development store catering associates Computer skills a must Balducci's Food Lover's Market is an Equal Opportunity Employer. Employment contingent upon successful completion of background investigation.

The Cook is responsible for receiving and processing/preparing food orders for patients, staff, visitors and catering customers in the Rehabilitation Center at Enloe Medical Center. They also will perform short order cooking, using established culinary techniques in the preparation of standard menu items. Work also includes maintaining par stocks, ordering supplies, rotating products for maximum quality and minimizing waste during the flow of food preparation. All food-handling and preparation activities are performed in accordance with external and internal safety and sanitation standards and related regulatory guidelines. Our Cooks are accountable for the quality of the food prepared. $18.50/hr Days and hours vary What you will do: Prepares orders for patient, staff, visitors and catering using standardized recipes and service and/or plating guidelines. Takes note of variances in recipes and plating guidelines and communicates issues to the Executive Chef. Assists customers with orders by answering menu and recipe-related questions. Keeps abreast of department standards, as well as local, state and federal agency guidelines as required. Performs culinary activities such as cold food preparation, blanching, steaming, boiling, simmering, emulsifying, deep frying and routine sauteingin the preparation of food; follows regulations and established standards applicable to personal hygiene and food preparation, handling and disposal. Maintains production pars to facilitate smooth execution of the food service operation for the assigned facility. Operates, safely and accurately, a variety of commercial food service equipment, including knives, slicer, thermometers, measuring utensils, scales toaster, food warmer, chopper, mixer, blender, steamer, grill, fryer, steam kettle, broiler, gas stove, microwave oven, slow-cooker and convection oven. Performs related duties as required. Experience/Knowledge: One year of directly related work experience in the fast-food, restaurant, hospitality or other culinary environment or venue, or any combination of education and experience that would demonstrate attainment of the requisite job knowledge/abilities. Vocational training courses in large-quantity cooking is strongly preferred. Knowledge of HACCP food handling standards and guidelines, and industry standards relating to personal hygiene in a culinary environment. Knowledge of the basic activities/techniques employed in the preparation of short-order foods. Knowledge of the application and/or operation of commercial food service tools and equipment, and the ability to utilize them safely and appropriately. Certification ServSafe or other food safety certification is highly preferred Thomas Cuisine is an award-winning, privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods. We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities and corporate dining facilities. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values and building relationships while "doing the right thing". We seek to make a valuable difference to those we serve- one nutritious meal at a time REAL Food | Genuine Service | Enduring Relationships

The Director of Food and Nutrition Services is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. This key leadership position is directly responsible for the successful operation of the Food and Nutrition Department in an acute care hospital. The Director ensures client, customer service/satisfaction with efficient cost management; meeting and exceeding client expectations. Responsible for all food service-related activities; including patient care and non-patient food services (retail, catering etc.), quality improvement, sanitation, infection control and all hospital-related activities. $90,000- $95,000/ year B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four (4) years of directly related experience preferred Minimum of five (5) years of hospital experience preferred, depending upon formal degree or training Five (5) to seven (7) years of direct foodservice operational management experience with inventory and purchasing knowledge Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Previous P accountability or contract-managed service experience is desirable Strong supervisory, leadership, management and coaching skills Strong communication skills both written and verbal Ability to communicate on various levels to include management, client, customer and associate levels Excellent financial, budgetary, accounting and computational skills Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the internet ServSafe Certified Certified Dietary Manager certificate or Registered Dietitian preferred but not necessary Thomas Cuisine is an award-winning, privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods. We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities and corporate dining facilities. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values and building relationships while "doing the right thing". We seek to make a valuable difference to those we serve- one nutritious meal at a time REAL Food | Genuine Service | Enduring Relationships

About us At Intercontinental Hotels Group, we own, operate and franchise more than 3500 hotels, offering close to half a million guest rooms in nearly 100 countries. By bringing your expertise and passion to any one of our brands, you will help us achieve our vision: to be the most preferred, admired and successful hotel company the world over. At Holiday Inn Express we want our guests to relax and be themselves which means we need team members to: Be you by being natural, professional and personable in the way you are with people Get ready by taking notice and using your knowledge so that you are prepared for anything Show you care by being thoughtful in the way you welcome and connect with guests Take action by showing initiative, taking ownership and going the extra mile Your day to day Manage the engineering/maintenance operations of the hotel to ensure the safety and comfort of hotel guests and employees and to ensure compliance with all Brand and federal, state, and/or local regulatory and inspection requirements. May have responsibility for the Loss Prevention function. This is the top Maintenance/Engineering job in a small to medium limited or extended stay hotel which may include older buildings with associated maintenance difficulties and a moderate range of facilities, including one or more food and beverage-type outlets, and/or meeting space or catering/convention facilities. Supervises a small maintenance staff. Manage the daily activities of the department. Plan and organize work, communicate goals, and schedule employees to ensure proper coverage. Communicate and enforce policies and procedures. Ensure all staff is properly trained and has the tools to and equipment needed to effectively carry out their job duties. Educate/train employees on current safety issues to ensure compliance with all federal, state and local laws and safety regulations. Inform management of hazardous situations, emergencies, or threats to the security of guests, employees, or hotel assets. Maintain and repair the interior and exterior of buildings, hotel rooms and contents, laundry and kitchen/refrigeration equipment, lighting, heating, air conditioning (HVAC), ventilation, and water treatment systems, and swimming pool-if applicable, etc. Ensure the execution and achievement of the hotels preventive maintenance program goals (e.g. Holi-Kare, CrowneKare, SuiteKare, etc.). Ensure that tools and equipment are prepared and operational for the following days work. Monitor budget and control expenses within all areas of the department. Participate in the preparation of the annual departmental operating budget and financial plans which support the overall objectives of the hotel. Establish and maintain procedures to (1) ensure the security of inventory and assets such as tools, supplies, equipment, furniture, televisions, etc., (2) replenish supplies and inventory in a timely and efficient manner, and (3) to minimize waste. Respond in a courteous and prompt manner to all guest questions, complaints, and/or requests to ensure a high level of guest satisfaction. Work with corporate product managers, engineers, and/or outside architects regarding renovations and other such projects; contact contractors for bids and meet with appropriate construction supervisors to ensure timely completion of projects within budget and establish future maintenance commitments. May be responsible for determining the security requirements necessary to ensure that hotel property, employees, and guest are protected against theft, crime, and other hazards, and/or manage the relationship with a third party security firm contracted for such purposes. Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of maintenance needs and ensure timely responses to requests. Interact with outside contacts: Guests to ensure their total satisfaction Vendors to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc. Contractors to obtain and review bids Regulatory agencies regarding safety and compliance matters Other contacts as needed (Professional organizations, community groups, local media) May assist with other duties as assigned and may serve as manager on duty as required What we need from you Some college or advanced vocational training plus four years of experience in general building maintenance and/or construction including supervisory experience, or an equivalent combination of education and experience. Hotel experience preferred. Professional certification and license if required by law. This job requires ability to perform the following: Carrying, lifting, pushing, and/or pulling items weighing up to 100-300 pounds Frequently standing up and moving about the facility Frequently handling objects and equipment to maintain the facility Frequently bending, stooping, kneeling, climbing and crawling Specialized expertise in plumbing, electrical, mechanical, and carpentry fields. Level 3 EPA Certification, HVAC and refrigeration certificate, licensed plumber and/or experienced tradesperson status for electrician and carpenter may be required. Communication, both verbal and written, skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand, and the Company. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Problem solving, reasoning, motivating, organizational and training abilities are used often. May be required to work nights, weekends, and/or holidays. What we offer In return we'll give you a competitive financial and benefits package which may include healthcare support, dental, vision, disability and life insurance support, and a matching 401k plan. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. So what's your passion? Please get in touch and tell us how you could bring your individual skills to IHG. IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

TheCookperforms a wide variety of tasks and processes to prepare and cook food for patients, employees and visitors, following standard practices and procedures while complying with regulatory requirements. Responsibilities include: follow standard recipes, fill out production sheets and other documentation to ensure nutritious, high quality, cost effective meals and handles food and equipment in accordance with sanitation and safety practices. Successful candidates will haveknowledge ofcooking methods and procedures, including various types of preparation, related routines including the following. Reviews menus and assembles all items needed for preparation Evaluates food preparation and communicates suggested changes to improve operations Maintains equipment and cooking area in a neat, clean and orderly manner Follows kitchen opening/closing procedures. Handles food and equipment in accordance with sanitation and safety practices Reports repairs and maintenance needs to the Supervisor Meets time deadlines forpatient meal service, cafeteria service, and caterings Utilizes progressive cooking procedures to insure optimum quality product Weighsand measures ingredients for the following day's production, keeping food refrigerated as needed and using proper thawing procedures Documents supply acquisitions appropriately, both when ordering and removing items from the storeroom. Rotates supplies and maintains an orderly inventory at a minimum per level Ensures safety of food prepared by following safe sanitary food handling practices- hot food hot and cold food cold Follows specified cleaning procedures for all cooking equipment. Utilizes proper food storage practices- cover, label and date Attend department meetings and in-services Must be able to successfully complete criminal background checks (State and Federal) and drug screenings Qualifications: Familiar with kitchen equipment Speak clearly and present information orallyin English Apply common sense understanding to carry out written and oral instructions One (1) year experience in high volume food production or five (5) years relevant experience in lieu of education with director approval Healthcare experience preferred but not required Ability to lift up to 25 lbs. and stand/walk frequently ServSafeCertification, Certified Professional Food Manager (CPFM) or Accredited Food Handler Certificate required within 30 days of hire Thomas Cuisine is an award-winning, privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods. We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities and corporate dining facilities. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values and building relationships while "doing the right thing". We seek to make a valuable difference to those we serve- one nutritious meal at a time REAL Food | Genuine Service | Enduring Relationships

General Manager needed for high-volume, fast-casual restaurant We are a company that offers innovative cuisine in a fast-casual setting. Restaurant General Manager Requirements:At least three years of GM experience in a fast-casual restaurantYou must be confident in your ability to re-open for dining in the current environment and accomplish the needed turn-aroundProven ability to take ownership and run it like it's yoursControl financialsDevelop a success-oriented team: hire, train, coach, mentor, develop leaders and maintain a positive, energetic cultureVolume experience of at least $2MCatering experience - corporate deliveryGood tenure at prior jobs and consistent career progressionPassionate about your people, your restaurant, and your industry Restaurant General Manager Compensation: Compensation in the $60,000 to $65,000 range, depending on experience, including potential overtime, paid hourly between $26-28 per hour with up to 5 hours of potential overtimePaid time off and benefits

Local Restaurant Group seeks an experienced Assistant General Manager with strong Front and Back of House and Bar experience. Are you looking for a great opportunity to join a long-established and stable hospitality group? We are looking for an experienced Assistant General Manager to join our team for a very high-profile operation. If you think this is you, then apply now! Assistant General Manager Responsibilities:Lead by exampleAssist with interviewing, training, hiring, development, and retention of qualified employeesIdentify, address, and document individual employee performance problems according to the Company guidelinesPromote teamwork among co-workers and employeesAssist in planning of on and off-site catering functionsIndependently manage and execute on and off-site catering functions Be hands-on with all Front of House positions to ensure smooth and efficient serviceAuthorize discounts and voidsFollow-up with employees to ensure the completion of assigned projectsAssign employee workstations/sectionsUphold applicable policies and requirements of employment lawsOrganize periodic informational meetings with the Front of House team membersSchedule, conduct, and document employee reviewsParticipate in shift meetings/staff meal training and coachingCreate a dining atmosphere including lighting, music, and temperature levelsAddress customer complaintsUse tact and good judgment when dealing with difficult guestsMaintain food and beverage quality and consistencyCommunicate repair and maintenance issues to the General ManagerInventory and order appropriate restaurant supplies when neededDaily bookkeeping, including preparing daily deposit, change order, P entries, labor tracking, and other duties as assigned by the General ManagerCommunicate cordially, effectively, and clearly to all employees, managers, operations managers, corporate officers, and guestsAssistant General Manager Qualifications:At least 3 years of experience in high-volume restaurantsAbility to thrive in a fast-paced environmentExcellent written and communication skillsStrong leadership qualitiesAssistant General Manager Benefits:Salary - $45,000 to $55,000Bonus % - TBDHealth InsuranceDental InsurancePaid Time OffEmployee Assistance ProgramWellness ProgramEducation ReimbursementMeal DiscountPaid Parental LeaveTransportation Assistance

Sodexo is currently searching for an experience Executive Chef 2 to join a Corporate Services account( Seneca One ) in Buffalo, NY. At this location there will be a trendy food hall, upscale catering, conference center, branded coffee bar, office coffee services and micro-markets. This individual would report directly into a General Manager and initially supervise roughly 5 Sodexo frontline(hourly) non-union employees but this will grow as we expand. This individual will oversee roughly $2M in annual managed volume but is projected to grow to $3M next year and $7M within the next 5 years. The population will also eventually grow to 4000. We are looking for candidates who are up to date on food trends, someone who can build a team and mentor, upscale high volume catering experience, hotel/casino background as well a strong retail background. This is a very dynamic, fast paced environment and will be a great opportunity to grow business. The successful candidate will: be responsible for purchasing, menu compliance, menu design/creation, menu writing, menu development inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated/online food inventory, ordering, production and management systems. We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; knowledge of Microsoft Office Products such Word, Excel, Outlook; strong coaching and employee development skills; and/or have a passion for food and innovation. Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Are you ready to grow your dream career while making others' vacation dreams come true? Marriott Vacations Worldwide is a world premier organization for Vacation Ownership with resorts at destinations around the globe. Join our team and help deliver unforgettable experiences that make vacation dreams come true. JOB SUMMARY Position responsible for all the food and beverage operations, which includes all culinary, restaurant, and beverage. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Developing and Maintaining Budgets Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. Maintains a positive cost management index for kitchen and restaurant operations. Utilizes budgets to understand financial objectives. Leading Food and Beverage Team Manages the Food and Beverage departments (not catering sales). Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Oversees all culinary, restaurant, and beverage. Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. Provides excellent customer service to all employees. Responds quickly and proactively to employee's concerns. Provides a learning atmosphere with a focus on continuous improvement. Provides proactive coaching and counseling to team members. Encourages and builds mutual trust, respect, and cooperation among team members. Ensures and maintains the productivity level of employees. Develops specific goals and plans to prioritize, organize, and accomplish your work. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Sets clear expectations with the employees and team leaders and ensures that appropriate rewards are given if expectations are exceeded. Ensuring Exceptional Customer Service Provides excellent customer service. Responds quickly and proactively to guest's concerns. Understands the brand's service culture. Ensures that all employees, team leaders and managers understand the brand's service culture. Sets service expectations for all guests internally and externally. Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. Ensures all banquet functions are up to standard and exceed guest's expectations. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Serves as a role model to demonstrate appropriate behaviors. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Conducts performance reviews in a timely manner. Promotes both Guarantee of Fair Treatment and Open Door policies. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results. Additional Responsibilities Complies with all corporate accounting procedures. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Ensures effective departmental communication and information systems through logs, department meetings and property meetings. Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Job Requirements:

Location: US-NE-OMAHA System ID: 601629 Category: Food Service Employment Status: Part-Time Unit Name: CREIGHTON UNIV CATERING Unit Contact: Kevin Newlin Target Hourly Rate: $13-18 based on experience ***OPEN AVAILABILITY IS A MUST FOR THIS POSITION AS THE SCHEDULE IS DICTATED BY WHAT EVENTS ARE SCHEDULED*** **1-2 YEARS OF CATERING COOK EXPERIENCE PREFERRED, OR AT LEAST 2-3 YEARS OF HIGH VOLUME RESTAURANT COOK EXPERIENCE** Position Summary The Cook II will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. General Responsibilities: Prepares and cooks to order foods requiring short and broader preparation time. May produce food and serve customers at an a la carte or may operate a grill station. Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions. Provides the highest quality of service to customers at all times. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. Produces small to large batch goods using advanced and full range of classical cooking techniques. May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. Typically performs fast food cooking duties in preparing food items to be served to customers. Intermediate to advanced knife skills required. May perform other duties and responsibilities as assigned. Qualifications & Requirements Experience/Knowledge: High School diploma, GED or equivalent. 3 to 4 years of related work experience. Knowledge of basic operation of equipment and cash-handling procedures preferred. Skills/Aptitude: Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to use a computer. Requires familiarity of kitchen equipment. Must be able to read and follow a recipe unsupervised Involved with the more complex requirements of the position. Applies some advanced cooking skills. May adapt procedures, processes, tools, equipment and techniques to meet the requirements of the position. Extensive working knowledge of food preparation. General Qualifications: Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Must be able to work nights, weekends and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Working Conditions (may add additional conditions specific to defined work location): Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. PI Job Requirements:

RELOCATION ASSISTANCE AVAILABLE!! You are inspired by great ingredients and creative cooking. At Sodexo, we bring these together for culinary innovation. Sodexo is seeking an Executive Chef 2 for Liberty University located in Lynchburg, VA . Liberty University, located in Lynchburg, a city located near the geographic center of the state, is bordered by the eastern edge of the beautiful Blue Ridge Mountains. Liberty University is one of the largest Christian Universities in the world and the largest private non-profit university with 15,000 on campus students and 94,000 on-line students. Lynchburg's campus serves about 9,000 residential students, 6,000 commuter students and 2000+ faculty/staff. This Executive Chef will be responsible for day to day operation of culinary program for Athletics Training Table. Key customer for this operation is to serve Cure Bowl winning LU Flames Football team. The operation is 3 meals per day for around 150 athletes, staff and coaches. During the season, there will be additional pre-game meals and assisting concession operation and club level catering. This will be a perfect venue to show case your culinary talent. Seeking an experienced Executive Chef who is well versed in University segment dining program, with passion for sport and a true leader who can nurture and develop Chefs and Supervisors with their career. Sodexo manages resident dining, retail and catering. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Learn more about Liberty University at Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Join a prestigious dining team with a leader in the hospitality industry. AVI Foodsystems, Inc. is seeking a Full-Time Sous Chef for one of our corporate dining facilities in Thermal, CA . Come join an innovative team and recover the work/life balance you are seeking in your career path. Job Duties and Responsibilities: Select and develop menus, recipes and other requests made by the client Listen and effectively respond to the needs of the client Continuously create and oversee new menu options Proactively identify opportunities to nurture client relationships and grow sales Provide outstanding customer service support Ensure that all kitchen equipment is clean and professional in appearance at all times Follow directions and implement instructions from the Executive Chef Pursue and complete directives with limited supervision Requirements: Culinary degree preferred 2 - 4 years of experience in a culinary management/supervisory/lead role position is a plus Experience in a high volume catering environment preferred Ability to build relationships by actively listening and responding to the client's needs Adaptable to changing business conditions Comfortable dealing with fast-paced environments Benefits: AVI offers: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE For more information please contact: Job Requirements:

Executive Chef -- Detroit Our client is confidentially interviewing now - start in early May or sooner. Join a very successful, established, fine dining restaurant with extensive private dining and catering facilities. The new Executive Chef will focus on continuing the same culinary tradition. A key focus will be kitchen management. Must have a strong numbers and systems background in controlling food and labor costs, budgets, and purchasing. Will oversee talented sous chef and culinary team. Prefer previous culinary experience with corporate restaurant group overseeing $4-5 million in F&B sales volume. $80,000 - $100,000 plus benefits and incentives. Ben Schwartz President | Harper Associates Direct: | Main: | Fax -8525 31000 Northwestern Highway, Ste 240, Farmington Hills, MI 48334 Harper Associates is an equal employment opportunity employer and recruiter. The Company's policy is not to discriminate against any applicant or employee based on race, color, sex, religion, national origin, age, disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws. Harper Associates also prohibits harassment of applicants or employees based on any of these protected categories. It is also Harper Associates' policy to comply with all applicable federal, state and local laws respecting consideration of unemployment status in making hiring decisions or recommendations. Job Requirements: see above description

It's exhilarating to know people are enjoying a meal you prepared! Come enjoy that feeling with us! Taher, Inc. is a family owned and operated, chef-driven, food service management company providing K-12 school lunch management , campus dining , senior dining , corporate dining and catering , , and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies. In this stimulating position you will enjoy providing the highest quality of food, serving our guests at all times, while leading & supporting our culinary team. Your normal work week will be Monday through Friday, however, for special events and other client activities that fall outside the normal work week, will be your responsibility as well. The primary responsibility of the Executive Chef is to provide the highest quality of service to the guest at all times and to ensure the accounts and chefs that report to them also provides the highest quality as well. Establish and continue to update changes and additions in recipe file. Ensures proper execution of recipe procedures which maintain a high quality and consistent product to achieve budgeted food cost. Complete /Review production sheets with manager and complete them daily as a planning tool for purchasing and production. During lunch is the focal point operating chef station or exhibition and is responsible to drive participation Place all ordering on line and phone orders and work with Manager in ordering all food and supplies based on production and business needs. Need to cover for manager during vacation Need to have ability to manage the operation and complete all required Taher weekly financial reporting to provide vacation relief for manager Maintain high of sanitation and establish and implement cleaning schedule for kitchen. Ensures café stations are stocks and sets up station. Assign and complete required prep work a day ahead. Ensures proper rotation of all products and stocks product to par level. Successful candidates must have an associate degree in culinary arts or at least 3 years of previous experience in a similar position. Your experience and training in the following areas will be evaluated: Production cooking Customer Service Purchasing Controlling Food Costs Management and Training Ability to perform in a fast paced environment Catering Functions Accounting Job Type: Full-time EOE/AA #Sponsored Job Requirements:

Do you have a passion to take raw ingredients and reimagine them into something someone appreciates and finds delicious? Sodexo is seeking an Executive Chef at Channing House, a high-end retirement community in Palo Alto, California . We are looking for an experienced Executive Chef that will bring culinary creations to life. In this hands on role, you'll use your innovation, creativity and skill to develop menus for all dining experiences. The successful candidate will: be responsible for the creation and development of innovative, inventive and ground-breaking menus; continuously update industry knowledge on current food trends and ingredients, making sure they lead the way in innovation and originality; direct and supervise kitchen operations and designated back of house staff; control and ensure financial targets are achieved by consistently looking at ways of maximizing income, through efficient and effective purchasing, via nominated suppliers and creative merchandising; ensure that the highest possible standards of food handling and preparation are achieved; engage with peers, colleagues and patrons in a manner that invites interaction and feedback. Is this opportunity right for you? We are looking for candidates who: possess a culinary degree; are experienced in high quality cuisine, ideally to Rosette or Michelin standard; have commercial acumen and a good level of computer literacy; are enthusiastic, confident and warm; have a positive approach to tasks with a can-do attitude and impeccable attention to detail Learn more about Channing House at Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Do you have a passion to take raw ingredients and reimagine them into something someone appreciates and finds delicious? Sodexo is seeking an Executive Chef at St. Joseph's Manor, a health facility offering complete assisted living services in Bryan, TX . We are looking for an experienced Executive Chef that will bring culinary creations to life. In this hands on role, you'll use your innovation, creativity and skill to develop menus for all dining experiences. The successful candidate will: be responsible for the creation and development of innovative, inventive and ground-breaking menus; direct and supervise kitchen operations and designated back of house staff; control and ensure financial targets are achieved by consistently looking at ways of maximizing income, through efficient and effective purchasing; ensure that the highest possible standards of food handling, food preparation and safety are achieved; engage with peers, colleagues and patrons in a manner that invites interaction and feedback. Is this opportunity right for you? We are looking for candidates who: possess a culinary degree; are experienced in menu creation and grand openings; have commercial acumen and a good level of computer literacy; are enthusiastic, confident and warm; have a positive approach to tasks with a can-do attitude and impeccable attention to detail. Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Are you a Executive Chef looking for a new challenge in contract management and/or corporate dining? Sodexo Corporate Services is looking for an Executive Chef 3 to join our team in the greater Lexington , Kentucky area! This Chef will oversee around 25 Sodexo staff members throughout 4 different locations producing food for a long term corporate dining account and a plant wide catering program. This position involves daily client interaction, managing around $6 million dollars in volume. Position oversees 4 locations including catering and 1st and 2nd shift cafe services including a deli, action station, grill, entree, salad bar, desserts and soup. The ideal candidate will be customer focused and have full understanding of food and physical safety while managing a high quality food program. Being detailed oriented, well organized and possessing strong planning skills are critical to the success of the position. This manager is fully responsible for assisting with hands-on daily production as well as managing the budget, financials, ordering, inventory and hourly staff. This position is in charge of driving the culinary program through others at this location with expectations primarily to cook hands on when needed. Why apply to this position? This hands-on management position involves variety This position offers a predominantly Monday- Friday schedule (some Saturdays required) There is a great opportunity to make an impact and build a great team Sodexo provides unparalleled opportunities for career advancement You'll have independence and autonomy You'll report to an experienced and knowledgeable manager Is this opportunity right for you? If your answer to the following questions is "yes" then please consider applying: Management and Influence: Can you demonstrate your ability to successfully lead and inspire kitchen employees and front of house staff throughout multiple locations? Can you influence others to successfully complete their given tasks with high quality outcomes and within budget and timeframe? Innovation: Can you show us great examples of your ability to add creativity to Sodexo's café and dining menus? Training: Can you develop and train culinary teams in new concepts? Cost Controls: Can you successfully utilize Sodexo costing tools and computer software programs to manage and positively affect the food, labor and inventory costs for the campus including an understanding of product costs and maintaining GP targets? Do you have strong computer skills, ideally in Word and Excel? Flexibility: Can you demonstrate your ability to flex and adapt to different types of communication styles and interact successfully with Sodexo staff and client customers? We are seeking Executive Chef candidates with the following in their culinary "toolkits": A strong artistic culinary flair - can you impress the top executives in a corporate headquarters environment? Knowledge of current culinary trends - can you compete with big city food trends and top chefs? The ability to conduct continuous research - Can you consistently provide sustainable and creative menu options based on national and global food trends? Very high-end tastes and a sophisticated palette - can you translate that into your food? Ability to shine in the front of house as well as in the kitchen? A strong work ethic - Do you always strive for the best and never cut corners? Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.