Serafina and Cicchetti restaurants are looking for an executive pastry chef. Serafina has been in operation since 1991 and Cicchetti since 2009. We are a well-established, award winning fine dining restaurant group on Eastlake Union. If you are in search of an atmosphere with established standards and attention to detail, please apply to join our passionate family that has been in operation for over 40 years collectively. Qualifications are as followed: Minimum 5 years' experience in a fine dining establishment Minimum 2 years' experience in high volume management pastry position Bread and pasta making experience a plus but not required Ability to take and give direction on various tasks and execute tasks efficiently and timely. Culinary degree preferred but not required. Experience and a proven track record in cost control, inventory management, ordering, local sourcing, and staffing are requirements for this position. Punctual and professional with the desire to hold co-workers to the same standard. A firm grasp of traditional pastry techniques and excellent knife skills Ability to perform under pressure in high volume situations. Extensive product knowledge in relation to seasonality Strong communication skills are a required. Experience with regional Italian and Mediterranean food is a huge plus. We seek dedicated, passionate, food-minded professional to round out our team of devoted cooks and chefs. If you are looking for a place to grow, explore, create and be with like-minded people we would love to meet you. The compensation package for this position is highly competitive with benefits. Please provide 3 references with your resume.
Apr 15, 2021
Full time
Serafina and Cicchetti restaurants are looking for an executive pastry chef. Serafina has been in operation since 1991 and Cicchetti since 2009. We are a well-established, award winning fine dining restaurant group on Eastlake Union. If you are in search of an atmosphere with established standards and attention to detail, please apply to join our passionate family that has been in operation for over 40 years collectively. Qualifications are as followed: Minimum 5 years' experience in a fine dining establishment Minimum 2 years' experience in high volume management pastry position Bread and pasta making experience a plus but not required Ability to take and give direction on various tasks and execute tasks efficiently and timely. Culinary degree preferred but not required. Experience and a proven track record in cost control, inventory management, ordering, local sourcing, and staffing are requirements for this position. Punctual and professional with the desire to hold co-workers to the same standard. A firm grasp of traditional pastry techniques and excellent knife skills Ability to perform under pressure in high volume situations. Extensive product knowledge in relation to seasonality Strong communication skills are a required. Experience with regional Italian and Mediterranean food is a huge plus. We seek dedicated, passionate, food-minded professional to round out our team of devoted cooks and chefs. If you are looking for a place to grow, explore, create and be with like-minded people we would love to meet you. The compensation package for this position is highly competitive with benefits. Please provide 3 references with your resume.
Serafina and Cicchetti restaurants are looking for an executive pastry chef. Serafina has been in operation since 1991 and Cicchetti since 2009. We are a well-established, award winning fine dining restaurant group on Eastlake Union. If you are in search of an atmosphere with established standards and attention to detail, please apply to join our passionate family that has been in operation for over 40 years collectively. Qualifications are as followed: Minimum 5 years' experience in a fine dining establishment Minimum 2 years' experience in high volume management pastry position Bread and pasta making experience a plus but not required Ability to take and give direction on various tasks and execute tasks efficiently and timely. Culinary degree preferred but not required. Experience and a proven track record in cost control, inventory management, ordering, local sourcing, and staffing are requirements for this position. Punctual and professional with the desire to hold co-workers to the same standard. A firm grasp of traditional pastry techniques and excellent knife skills Ability to perform under pressure in high volume situations. Extensive product knowledge in relation to seasonality Strong communication skills are a required. Experience with regional Italian and Mediterranean food is a huge plus. We seek dedicated, passionate, food-minded professional to round out our team of devoted cooks and chefs. If you are looking for a place to grow, explore, create and be with like-minded people we would love to meet you. The compensation package for this position is highly competitive with benefits. Please provide 3 references with your resume.
Apr 15, 2021
Full time
Serafina and Cicchetti restaurants are looking for an executive pastry chef. Serafina has been in operation since 1991 and Cicchetti since 2009. We are a well-established, award winning fine dining restaurant group on Eastlake Union. If you are in search of an atmosphere with established standards and attention to detail, please apply to join our passionate family that has been in operation for over 40 years collectively. Qualifications are as followed: Minimum 5 years' experience in a fine dining establishment Minimum 2 years' experience in high volume management pastry position Bread and pasta making experience a plus but not required Ability to take and give direction on various tasks and execute tasks efficiently and timely. Culinary degree preferred but not required. Experience and a proven track record in cost control, inventory management, ordering, local sourcing, and staffing are requirements for this position. Punctual and professional with the desire to hold co-workers to the same standard. A firm grasp of traditional pastry techniques and excellent knife skills Ability to perform under pressure in high volume situations. Extensive product knowledge in relation to seasonality Strong communication skills are a required. Experience with regional Italian and Mediterranean food is a huge plus. We seek dedicated, passionate, food-minded professional to round out our team of devoted cooks and chefs. If you are looking for a place to grow, explore, create and be with like-minded people we would love to meet you. The compensation package for this position is highly competitive with benefits. Please provide 3 references with your resume.
Executive Chef (Project Management)We are excited to announce a new opportunity supporting our client, a Seattle based tech company. This is part of strategic partnership withCompass Group. Who We Are: Thompson Hospitality is the nation's largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short and Long Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operations and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Executive Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. Primary Duties and Responsibilities: The primary responsibility of the Executive Chef is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Executive Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post-production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HACCP. Complete monthly HACCP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. Qualifications Culinary degree preferred. Three to five years of culinary management experience. High end catering experience helpful. Strong leadership skills. Desire to work with an industry leader. College experience is preferred. Knowledge of current culinary trends. Physical Demands While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand, walk, sit, use hands to finger, handle or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vison and distance vision. We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. FOOD AND BEVERAGE
Apr 15, 2021
Full time
Executive Chef (Project Management)We are excited to announce a new opportunity supporting our client, a Seattle based tech company. This is part of strategic partnership withCompass Group. Who We Are: Thompson Hospitality is the nation's largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short and Long Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operations and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Executive Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. Primary Duties and Responsibilities: The primary responsibility of the Executive Chef is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Executive Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post-production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HACCP. Complete monthly HACCP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. Qualifications Culinary degree preferred. Three to five years of culinary management experience. High end catering experience helpful. Strong leadership skills. Desire to work with an industry leader. College experience is preferred. Knowledge of current culinary trends. Physical Demands While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand, walk, sit, use hands to finger, handle or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vison and distance vision. We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. FOOD AND BEVERAGE
"Top 28 Vietnamese Restaurants In America" Thrillist - August 2019 () Ba Bar is seeking a talented Sous Chef/Kitchen Manager with previous experience and passion for Vietnamese and/or Southeast Asian cuisine, along with the will to learn more. This talented chef will partner and work directly alongside the general manager and executive chef/owner to provide a great customer experience. We use fresh local ingredients and meats with antibiotic-free. Our street food dishes range from Saigon to Hanoi, and some recipes are even our own family recipes. Primary Responsibilities: Build, motivate, and lead a highly engaged and capable kitchen staff and kitchen supervisors. Manage daily prep and production of our menu offerings. Expediting lunch and/or dinner service to ensure the quality and consistency of dishes as well as timing of service. Manage food, supply, and labor costs Place food orders, update pars, help build systems to streamline operations. Ensure proper food safety and sanitation in our kitchen. Candidates must have: Minimum of 1-2 years of experience as a kitchen manager or Sous Chef. Four-year degree or culinary school completion. Good palate, excellent knife skills, ability to work all the stations in a restaurant. Strong organizational skills and ability to multitask. Proficiency in English (Spanish or Vietnamese is a bonus). Must have a flexible schedule and strong work ethic. Benefits included: Salary: $50k-$55k depends on Experience. Quarterly bonus Plus kitchen tips Company medical plan Free shift meals Paid vacation This is a great opportunity to work for a growing company with multiple restaurants. Candidates with a desire to grow and progress with the company are encouraged to apply.
Apr 15, 2021
"Top 28 Vietnamese Restaurants In America" Thrillist - August 2019 () Ba Bar is seeking a talented Sous Chef/Kitchen Manager with previous experience and passion for Vietnamese and/or Southeast Asian cuisine, along with the will to learn more. This talented chef will partner and work directly alongside the general manager and executive chef/owner to provide a great customer experience. We use fresh local ingredients and meats with antibiotic-free. Our street food dishes range from Saigon to Hanoi, and some recipes are even our own family recipes. Primary Responsibilities: Build, motivate, and lead a highly engaged and capable kitchen staff and kitchen supervisors. Manage daily prep and production of our menu offerings. Expediting lunch and/or dinner service to ensure the quality and consistency of dishes as well as timing of service. Manage food, supply, and labor costs Place food orders, update pars, help build systems to streamline operations. Ensure proper food safety and sanitation in our kitchen. Candidates must have: Minimum of 1-2 years of experience as a kitchen manager or Sous Chef. Four-year degree or culinary school completion. Good palate, excellent knife skills, ability to work all the stations in a restaurant. Strong organizational skills and ability to multitask. Proficiency in English (Spanish or Vietnamese is a bonus). Must have a flexible schedule and strong work ethic. Benefits included: Salary: $50k-$55k depends on Experience. Quarterly bonus Plus kitchen tips Company medical plan Free shift meals Paid vacation This is a great opportunity to work for a growing company with multiple restaurants. Candidates with a desire to grow and progress with the company are encouraged to apply.
Sous Chef/Kitchen Manager Perihelion Brewery Perihelion Brewery is seeking a talented Sous Chef/Kitchen Manager with previous experience and passion for gastro pub cuisine, seasonal specials and all things house made. This talented chef will partner and work directly alongside chef/owner to provide a great customer experience. We use fresh local ingredients and meats, populate 19 taps with beers brewed on site, stock our ice cream freezer with seasonal pints and bars made in house. Primary Responsibilities: Build, motivate, and lead a highly engaged and capable kitchen staff. Manage daily prep and production of our menu offerings. Cooking on the lunch and/or dinner service. Manage food, supply, and labor costs Place food orders, update pars, help build systems to streamline operations. Ensure proper food safety and sanitation in our kitchen. Candidates must have: Minimum of 1-2 years of experience as a kitchen manager or Sous Chef. Good palate, excellent knife skills, ability to work all the stations in a restaurant. Strong organizational skills and ability to multitask. Proficiency in English (Spanish is a bonus). Must have a flexible schedule and strong work ethic. Benefits included: Salary: $45k-$55k depends on Experience. Quarterly bonus Plus kitchen tips Company medical plan Free shift meals Paid vacation
Apr 15, 2021
Full time
Sous Chef/Kitchen Manager Perihelion Brewery Perihelion Brewery is seeking a talented Sous Chef/Kitchen Manager with previous experience and passion for gastro pub cuisine, seasonal specials and all things house made. This talented chef will partner and work directly alongside chef/owner to provide a great customer experience. We use fresh local ingredients and meats, populate 19 taps with beers brewed on site, stock our ice cream freezer with seasonal pints and bars made in house. Primary Responsibilities: Build, motivate, and lead a highly engaged and capable kitchen staff. Manage daily prep and production of our menu offerings. Cooking on the lunch and/or dinner service. Manage food, supply, and labor costs Place food orders, update pars, help build systems to streamline operations. Ensure proper food safety and sanitation in our kitchen. Candidates must have: Minimum of 1-2 years of experience as a kitchen manager or Sous Chef. Good palate, excellent knife skills, ability to work all the stations in a restaurant. Strong organizational skills and ability to multitask. Proficiency in English (Spanish is a bonus). Must have a flexible schedule and strong work ethic. Benefits included: Salary: $45k-$55k depends on Experience. Quarterly bonus Plus kitchen tips Company medical plan Free shift meals Paid vacation
Sous Chef/Kitchen Manager Perihelion Brewery Perihelion Brewery is seeking a talented Sous Chef/Kitchen Manager with previous experience and passion for gastro pub cuisine, seasonal specials and all things house made. This talented chef will partner and work directly alongside chef/owner to provide a great customer experience. We use fresh local ingredients and meats, populate 19 taps with beers brewed on site, stock our ice cream freezer with seasonal pints and bars made in house. Primary Responsibilities: Build, motivate, and lead a highly engaged and capable kitchen staff. Manage daily prep and production of our menu offerings. Cooking on the lunch and/or dinner service. Manage food, supply, and labor costs Place food orders, update pars, help build systems to streamline operations. Ensure proper food safety and sanitation in our kitchen. Candidates must have: Minimum of 1-2 years of experience as a kitchen manager or Sous Chef. Good palate, excellent knife skills, ability to work all the stations in a restaurant. Strong organizational skills and ability to multitask. Proficiency in English (Spanish is a bonus). Must have a flexible schedule and strong work ethic. Benefits included: Salary: $45k-$55k depends on Experience. Quarterly bonus Plus kitchen tips Company medical plan Free shift meals Paid vacation
Apr 15, 2021
Full time
Sous Chef/Kitchen Manager Perihelion Brewery Perihelion Brewery is seeking a talented Sous Chef/Kitchen Manager with previous experience and passion for gastro pub cuisine, seasonal specials and all things house made. This talented chef will partner and work directly alongside chef/owner to provide a great customer experience. We use fresh local ingredients and meats, populate 19 taps with beers brewed on site, stock our ice cream freezer with seasonal pints and bars made in house. Primary Responsibilities: Build, motivate, and lead a highly engaged and capable kitchen staff. Manage daily prep and production of our menu offerings. Cooking on the lunch and/or dinner service. Manage food, supply, and labor costs Place food orders, update pars, help build systems to streamline operations. Ensure proper food safety and sanitation in our kitchen. Candidates must have: Minimum of 1-2 years of experience as a kitchen manager or Sous Chef. Good palate, excellent knife skills, ability to work all the stations in a restaurant. Strong organizational skills and ability to multitask. Proficiency in English (Spanish is a bonus). Must have a flexible schedule and strong work ethic. Benefits included: Salary: $45k-$55k depends on Experience. Quarterly bonus Plus kitchen tips Company medical plan Free shift meals Paid vacation
GREAT PEOPLE | GREAT BENEFITS | JOIN OUR ALL-STAR TEAM! Sous Chef The Sous Chef is the conductor of the kitchen and must have excellent verbal communication with Chefs, Cooks, FOH Management, Servers, & guests. The Sous Chef must be able to keep calm and organized under the everyday stresses of a full service restaurant. Ability to adapt in the moment and attention to detail is a must as they are accountable for food quality and plate presentations being consistent and executed particularly in the absence of Chef de Cuisine or Executive Chef. The Sous Chef can manage ticket times and support cooks effectively by proactively and politely communicating with both kitchen and servers. They must be a working Sous Chef able to balance ordering, inventories, line work, schedules, food safety and mise en place prep on a daily basis. ESSENTIAL FUNCTIONS Assist in planning and developing menus, and forecasting portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget. Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff. Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies. Adhere to Rainier Guest Services attitude and & image standards. Present a positive attitude and be a team player. They are courteous , professional, and respectful of all coworkers and guests. Exhibits and extends a warm "guest comes first" mindset of hospitality. Monitor, problem solve, and direct workers to ensure efficient and safe completion of all culinary tasks daily particularly in the absence of a Chef de Cuisine or Executive Chef. Conduct, attend, and implement pre-shift meetings and drive shift excellence with specific attention to opportunities of service improvements on a daily basis. Ensure proper maintenance and rotation of food products and inventories. Takes pride in the overall autistics, visual presentation, and quality of food presented on each plate and every food service/wares station within the operation. Ability to multitask and remain calm cool and collected under the pressures of a high volume quick service food operation. Ability to identify, report (create work orders), and follow up on maintenance needs particular to operations. Assist in training and supervision of staff on safety and procedures including recipes and plate presentation. Ensure that entire department adheres to food safety guidelines including ServSafe and HACCP Attend and participate in safety meetings Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards Manage staff appropriately to enforce standards and minimize personnel conflicts Assist in maintenance of department records such as schedules, food safety inspection logs, and receiving invoices Performs such other related duties as directed or required SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE High School Diploma/G.E.D. equivalent required; Culinary school diploma strongly preferred Two years culinary experience in full-service restaurant required; national park experience strongly preferred Possess or be able to successfully complete ServSafe certification Possess strong knowledge of culinary terms and practices; able to prepare items "from scratch" and follow recipes PHYSICAL AND MENTAL REQUIREMENTS Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lift, carry, and push up to 10 lbs. regularly, 15-20 lbs. frequently, and up to 30 lbs. occasionally Ability to stand for the entire work day. Climbing steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. Physical presence at the job site is essential to perform job duties. EQUIPMENT USED Typical professional kitchen equipment (knife, range, oven, mixer, etc.) Required Personal Protective Equipment (PPE) used: gloves, goggles, apron, cut glove, steel mesh safety glove, mitts Ascending to 14,410 feet above sea level, Mt. Rainier is an iconic point in the Washington landscape. Our associates gain valuable experience here while meeting guests and coworkers from around the world, and in their free time they have a magical world of pristine mountain meadows, majestic waterfalls, peaceful old-growth forests, and much more to explore! Throughout the season we have regularly scheduled activities and day trips with transportation provided for associates, including trips to nearby adventures or cities like Seattle to visit Pike Place or catch a Mariners game! Employees with vehicles are only a short 2 hour trip away from exploring many destinations like Portland and Seattle on their own. Because of our unique location, room and board are provided to associates who do not live in one of our surrounding communities at a very low-cost via payroll deduction. Laundry facilities are provided at each dorm unit at no cost to employees. Employee meals are served in Employee Dining Rooms. We can also accommodate a limited number of RV units. All RV's must be fully self-contained - no camper shells/vans, etc. As a team member in Mt. Rainier National Park you can expect your season to last from approximately early May to the beginning of October. Do you naturally reach out to help others, including guests and co-workers? Are you excited by the opportunity to live in a remote and beautiful location? Are you willing and able to work hard? If so, we want to hear from you! Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.
Apr 15, 2021
Full time
GREAT PEOPLE | GREAT BENEFITS | JOIN OUR ALL-STAR TEAM! Sous Chef The Sous Chef is the conductor of the kitchen and must have excellent verbal communication with Chefs, Cooks, FOH Management, Servers, & guests. The Sous Chef must be able to keep calm and organized under the everyday stresses of a full service restaurant. Ability to adapt in the moment and attention to detail is a must as they are accountable for food quality and plate presentations being consistent and executed particularly in the absence of Chef de Cuisine or Executive Chef. The Sous Chef can manage ticket times and support cooks effectively by proactively and politely communicating with both kitchen and servers. They must be a working Sous Chef able to balance ordering, inventories, line work, schedules, food safety and mise en place prep on a daily basis. ESSENTIAL FUNCTIONS Assist in planning and developing menus, and forecasting portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget. Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff. Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies. Adhere to Rainier Guest Services attitude and & image standards. Present a positive attitude and be a team player. They are courteous , professional, and respectful of all coworkers and guests. Exhibits and extends a warm "guest comes first" mindset of hospitality. Monitor, problem solve, and direct workers to ensure efficient and safe completion of all culinary tasks daily particularly in the absence of a Chef de Cuisine or Executive Chef. Conduct, attend, and implement pre-shift meetings and drive shift excellence with specific attention to opportunities of service improvements on a daily basis. Ensure proper maintenance and rotation of food products and inventories. Takes pride in the overall autistics, visual presentation, and quality of food presented on each plate and every food service/wares station within the operation. Ability to multitask and remain calm cool and collected under the pressures of a high volume quick service food operation. Ability to identify, report (create work orders), and follow up on maintenance needs particular to operations. Assist in training and supervision of staff on safety and procedures including recipes and plate presentation. Ensure that entire department adheres to food safety guidelines including ServSafe and HACCP Attend and participate in safety meetings Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards Manage staff appropriately to enforce standards and minimize personnel conflicts Assist in maintenance of department records such as schedules, food safety inspection logs, and receiving invoices Performs such other related duties as directed or required SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE High School Diploma/G.E.D. equivalent required; Culinary school diploma strongly preferred Two years culinary experience in full-service restaurant required; national park experience strongly preferred Possess or be able to successfully complete ServSafe certification Possess strong knowledge of culinary terms and practices; able to prepare items "from scratch" and follow recipes PHYSICAL AND MENTAL REQUIREMENTS Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lift, carry, and push up to 10 lbs. regularly, 15-20 lbs. frequently, and up to 30 lbs. occasionally Ability to stand for the entire work day. Climbing steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. Physical presence at the job site is essential to perform job duties. EQUIPMENT USED Typical professional kitchen equipment (knife, range, oven, mixer, etc.) Required Personal Protective Equipment (PPE) used: gloves, goggles, apron, cut glove, steel mesh safety glove, mitts Ascending to 14,410 feet above sea level, Mt. Rainier is an iconic point in the Washington landscape. Our associates gain valuable experience here while meeting guests and coworkers from around the world, and in their free time they have a magical world of pristine mountain meadows, majestic waterfalls, peaceful old-growth forests, and much more to explore! Throughout the season we have regularly scheduled activities and day trips with transportation provided for associates, including trips to nearby adventures or cities like Seattle to visit Pike Place or catch a Mariners game! Employees with vehicles are only a short 2 hour trip away from exploring many destinations like Portland and Seattle on their own. Because of our unique location, room and board are provided to associates who do not live in one of our surrounding communities at a very low-cost via payroll deduction. Laundry facilities are provided at each dorm unit at no cost to employees. Employee meals are served in Employee Dining Rooms. We can also accommodate a limited number of RV units. All RV's must be fully self-contained - no camper shells/vans, etc. As a team member in Mt. Rainier National Park you can expect your season to last from approximately early May to the beginning of October. Do you naturally reach out to help others, including guests and co-workers? Are you excited by the opportunity to live in a remote and beautiful location? Are you willing and able to work hard? If so, we want to hear from you! Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.
Top 28 Vietnamese Restaurants In America Thrillist - August 2019 () Ba Bar is seeking a talented Sous Chef/Kitchen Manager with previous experience and passion for Vietnamese and/or Southeast Asian cuisine, along with the will to learn more. This talented chef will partner and work directly alongside the general manager and executive chef/owner to provide a great customer experience. We use fresh local ingredients and meats with antibiotic-free. Our street food dishes range from Saigon to Hanoi, and some recipes are even our own family recipes. Primary Responsibilities: Build, motivate, and lead a highly engaged and capable kitchen staff and kitchen supervisors. Manage daily prep and production of our menu offerings. Expediting lunch and/or dinner service to ensure the quality and consistency of dishes as well as timing of service. Manage food, supply, and labor costs Place food orders, update pars, help build systems to streamline operations. Ensure proper food safety and sanitation in our kitchen. Candidates must have: Minimum of 1-2 years of experience as a kitchen manager or Sous Chef. Four-year degree or culinary school completion. Good palate, excellent knife skills, ability to work all the stations in a restaurant. Strong organizational skills and ability to multitask. Proficiency in English (Spanish or Vietnamese is a bonus). Must have a flexible schedule and strong work ethic. Benefits included: Salary: $50k-$55k depends on Experience. Quarterly bonus Plus kitchen tips Company medical plan Free shift meals Paid vacation This is a great opportunity to work for a growing company with multiple restaurants. Candidates with a desire to grow and progress with the company are encouraged to apply.
Apr 15, 2021
Full time
Top 28 Vietnamese Restaurants In America Thrillist - August 2019 () Ba Bar is seeking a talented Sous Chef/Kitchen Manager with previous experience and passion for Vietnamese and/or Southeast Asian cuisine, along with the will to learn more. This talented chef will partner and work directly alongside the general manager and executive chef/owner to provide a great customer experience. We use fresh local ingredients and meats with antibiotic-free. Our street food dishes range from Saigon to Hanoi, and some recipes are even our own family recipes. Primary Responsibilities: Build, motivate, and lead a highly engaged and capable kitchen staff and kitchen supervisors. Manage daily prep and production of our menu offerings. Expediting lunch and/or dinner service to ensure the quality and consistency of dishes as well as timing of service. Manage food, supply, and labor costs Place food orders, update pars, help build systems to streamline operations. Ensure proper food safety and sanitation in our kitchen. Candidates must have: Minimum of 1-2 years of experience as a kitchen manager or Sous Chef. Four-year degree or culinary school completion. Good palate, excellent knife skills, ability to work all the stations in a restaurant. Strong organizational skills and ability to multitask. Proficiency in English (Spanish or Vietnamese is a bonus). Must have a flexible schedule and strong work ethic. Benefits included: Salary: $50k-$55k depends on Experience. Quarterly bonus Plus kitchen tips Company medical plan Free shift meals Paid vacation This is a great opportunity to work for a growing company with multiple restaurants. Candidates with a desire to grow and progress with the company are encouraged to apply.
Top 28 Vietnamese Restaurants In America Thrillist - August 2019 () Ba Bar is seeking a talented Sous Chef/Kitchen Manager with previous experience and passion for Vietnamese and/or Southeast Asian cuisine, along with the will to learn more. This talented chef will partner and work directly alongside the general manager and executive chef/owner to provide a great customer experience. We use fresh local ingredients and meats with antibiotic-free. Our street food dishes range from Saigon to Hanoi, and some recipes are even our own family recipes. Primary Responsibilities: Build, motivate, and lead a highly engaged and capable kitchen staff and kitchen supervisors. Manage daily prep and production of our menu offerings. Expediting lunch and/or dinner service to ensure the quality and consistency of dishes as well as timing of service. Manage food, supply, and labor costs Place food orders, update pars, help build systems to streamline operations. Ensure proper food safety and sanitation in our kitchen. Candidates must have: Minimum of 1-2 years of experience as a kitchen manager or Sous Chef. Four-year degree or culinary school completion. Good palate, excellent knife skills, ability to work all the stations in a restaurant. Strong organizational skills and ability to multitask. Proficiency in English (Spanish or Vietnamese is a bonus). Must have a flexible schedule and strong work ethic. Benefits included: Salary: $50k-$55k depends on Experience. Quarterly bonus Plus kitchen tips Company medical plan Free shift meals Paid vacation This is a great opportunity to work for a growing company with multiple restaurants. Candidates with a desire to grow and progress with the company are encouraged to apply.
Apr 15, 2021
Full time
Top 28 Vietnamese Restaurants In America Thrillist - August 2019 () Ba Bar is seeking a talented Sous Chef/Kitchen Manager with previous experience and passion for Vietnamese and/or Southeast Asian cuisine, along with the will to learn more. This talented chef will partner and work directly alongside the general manager and executive chef/owner to provide a great customer experience. We use fresh local ingredients and meats with antibiotic-free. Our street food dishes range from Saigon to Hanoi, and some recipes are even our own family recipes. Primary Responsibilities: Build, motivate, and lead a highly engaged and capable kitchen staff and kitchen supervisors. Manage daily prep and production of our menu offerings. Expediting lunch and/or dinner service to ensure the quality and consistency of dishes as well as timing of service. Manage food, supply, and labor costs Place food orders, update pars, help build systems to streamline operations. Ensure proper food safety and sanitation in our kitchen. Candidates must have: Minimum of 1-2 years of experience as a kitchen manager or Sous Chef. Four-year degree or culinary school completion. Good palate, excellent knife skills, ability to work all the stations in a restaurant. Strong organizational skills and ability to multitask. Proficiency in English (Spanish or Vietnamese is a bonus). Must have a flexible schedule and strong work ethic. Benefits included: Salary: $50k-$55k depends on Experience. Quarterly bonus Plus kitchen tips Company medical plan Free shift meals Paid vacation This is a great opportunity to work for a growing company with multiple restaurants. Candidates with a desire to grow and progress with the company are encouraged to apply.
Piatti Ristorante & Bar has been located in the bustling UVillage next to the University of Washington for over 20 years! Our menu features Italian-inspired, seasonally-dictated cuisine with an emphasis on local farms and producers. Our philosophy is simple: combine rustic, flavorful cuisine with simple, unpretentious design, an approachable and interesting wine list. We are currently hiring a Chef! The Chef is responsible for the daily operations of the kitchen. They have the overall responsibility of day to day activities and maintaining complete control of the kitchen at all times, while commanding the respect of the kitchen staff. The chef is responsible for executing the provided menu recipes and to ensure taste, portions and presentation are executed as expected. The Chef directly supervises kitchen staff with responsibility for hiring, inspiring, coaching, and performance management. They are responsible for maintaining food safety, sanitary and safety standards in the workplace as well as ensuring all equipment is properly handled and maintained. The Chef will properly execute the menu provided to them, adhering to budget, standards and cost controls. They will work hand-in-hand with the General Manager to focus on the vision of the restaurant. In this leadership role, the Chef serves as a role model and mentor to the kitchen staff and must maintain a professional appearance and demeanor at all times. REQUIRED COMPETENCIES: Passionate about food and people A passion for cooking fresh, seasonally driven cuisine while understanding the business aspect of the restaurant Believes that food is an art form meant to be savored and meant to be consumed and appreciated with multiple senses. A mastery of food and flavor to evoke a variety of reactions. Sensitive palate and a keen sense of taste and smell in order torecognize subtle nuances in flavors to allow the exploration of bold new flavor combinations and make them work. Creativity and a flair for experimentation to put a twist on familiar dishes and create newcombinations. Focus on local, sustainable, seasonal and organic ingredients Strong work ethic, willing to work long hours Hands-on chef who takes ownership of the kitchen and menu development, thrives in a fast-paced environment. Stays cool under pressure, treats his or her team fairly and with respect. Leadership - a great leader and can teach and develop a crew to cook great food. Lead by example. Determination Organization Experience with the budget development process and cost control Ability to delegate tasks with proper instructions with follow through and follow up. Maintain professional and respectful workplace for employees. Ability to manage in a diverse environment with focus on guest service A strong presence in the restaurant with great attention to detail in kitchen management and quality service. Positive attitude Communicate clearly, professionally, concisely and respectfully Solid track record as an Executive Chef or Chef du Cuisine in an upscale, fast paced, and quality environment. Control food and labor costs Menu development and pricing Development of culinary team MINIMUM QUALIFICATIONS: Minimum 5 years as Sous Chef, Chef de Cuisine, or Executive Chef BA or related culinary degree with eight or more years of industry and culinary management experience. Food Safety Certification Food Handlers Certification PREFERRED QUALIFICATIONS: Conversational Spanish is preferred Piatti Ristorante & Bar is part of Moana Restaurant Group, one of the West's leading restaurant companies. Operating unique restaurants with opportunities for career growth and advancement. We offer medical, dental, vision, a wellness program, and company discounts at our proprietary restaurants and hotels.
Apr 15, 2021
Seasonal
Piatti Ristorante & Bar has been located in the bustling UVillage next to the University of Washington for over 20 years! Our menu features Italian-inspired, seasonally-dictated cuisine with an emphasis on local farms and producers. Our philosophy is simple: combine rustic, flavorful cuisine with simple, unpretentious design, an approachable and interesting wine list. We are currently hiring a Chef! The Chef is responsible for the daily operations of the kitchen. They have the overall responsibility of day to day activities and maintaining complete control of the kitchen at all times, while commanding the respect of the kitchen staff. The chef is responsible for executing the provided menu recipes and to ensure taste, portions and presentation are executed as expected. The Chef directly supervises kitchen staff with responsibility for hiring, inspiring, coaching, and performance management. They are responsible for maintaining food safety, sanitary and safety standards in the workplace as well as ensuring all equipment is properly handled and maintained. The Chef will properly execute the menu provided to them, adhering to budget, standards and cost controls. They will work hand-in-hand with the General Manager to focus on the vision of the restaurant. In this leadership role, the Chef serves as a role model and mentor to the kitchen staff and must maintain a professional appearance and demeanor at all times. REQUIRED COMPETENCIES: Passionate about food and people A passion for cooking fresh, seasonally driven cuisine while understanding the business aspect of the restaurant Believes that food is an art form meant to be savored and meant to be consumed and appreciated with multiple senses. A mastery of food and flavor to evoke a variety of reactions. Sensitive palate and a keen sense of taste and smell in order torecognize subtle nuances in flavors to allow the exploration of bold new flavor combinations and make them work. Creativity and a flair for experimentation to put a twist on familiar dishes and create newcombinations. Focus on local, sustainable, seasonal and organic ingredients Strong work ethic, willing to work long hours Hands-on chef who takes ownership of the kitchen and menu development, thrives in a fast-paced environment. Stays cool under pressure, treats his or her team fairly and with respect. Leadership - a great leader and can teach and develop a crew to cook great food. Lead by example. Determination Organization Experience with the budget development process and cost control Ability to delegate tasks with proper instructions with follow through and follow up. Maintain professional and respectful workplace for employees. Ability to manage in a diverse environment with focus on guest service A strong presence in the restaurant with great attention to detail in kitchen management and quality service. Positive attitude Communicate clearly, professionally, concisely and respectfully Solid track record as an Executive Chef or Chef du Cuisine in an upscale, fast paced, and quality environment. Control food and labor costs Menu development and pricing Development of culinary team MINIMUM QUALIFICATIONS: Minimum 5 years as Sous Chef, Chef de Cuisine, or Executive Chef BA or related culinary degree with eight or more years of industry and culinary management experience. Food Safety Certification Food Handlers Certification PREFERRED QUALIFICATIONS: Conversational Spanish is preferred Piatti Ristorante & Bar is part of Moana Restaurant Group, one of the West's leading restaurant companies. Operating unique restaurants with opportunities for career growth and advancement. We offer medical, dental, vision, a wellness program, and company discounts at our proprietary restaurants and hotels.
Piatti Ristorante & Bar has been located in the bustling UVillage next to the University of Washington for over 20 years! Our menu features Italian-inspired, seasonally-dictated cuisine with an emphasis on local farms and producers. Our philosophy is simple: combine rustic, flavorful cuisine with simple, unpretentious design, an approachable and interesting wine list. We are currently hiring a Chef! The Chef is responsible for the daily operations of the kitchen. They have the overall responsibility of day to day activities and maintaining complete control of the kitchen at all times, while commanding the respect of the kitchen staff. The chef is responsible for executing the provided menu recipes and to ensure taste, portions and presentation are executed as expected. The Chef directly supervises kitchen staff with responsibility for hiring, inspiring, coaching, and performance management. They are responsible for maintaining food safety, sanitary and safety standards in the workplace as well as ensuring all equipment is properly handled and maintained. The Chef will properly execute the menu provided to them, adhering to budget, standards and cost controls. They will work hand-in-hand with the General Manager to focus on the vision of the restaurant. In this leadership role, the Chef serves as a role model and mentor to the kitchen staff and must maintain a professional appearance and demeanor at all times. REQUIRED COMPETENCIES: Passionate about food and people A passion for cooking fresh, seasonally driven cuisine while understanding the business aspect of the restaurant Believes that food is an art form meant to be savored and meant to be consumed and appreciated with multiple senses. A mastery of food and flavor to evoke a variety of reactions. Sensitive palate and a keen sense of taste and smell in order torecognize subtle nuances in flavors to allow the exploration of bold new flavor combinations and make them work. Creativity and a flair for experimentation to put a twist on familiar dishes and create newcombinations. Focus on local, sustainable, seasonal and organic ingredients Strong work ethic, willing to work long hours Hands-on chef who takes ownership of the kitchen and menu development, thrives in a fast-paced environment. Stays cool under pressure, treats his or her team fairly and with respect. Leadership - a great leader and can teach and develop a crew to cook great food. Lead by example. Determination Organization Experience with the budget development process and cost control Ability to delegate tasks with proper instructions with follow through and follow up. Maintain professional and respectful workplace for employees. Ability to manage in a diverse environment with focus on guest service A strong presence in the restaurant with great attention to detail in kitchen management and quality service. Positive attitude Communicate clearly, professionally, concisely and respectfully Solid track record as an Executive Chef or Chef du Cuisine in an upscale, fast paced, and quality environment. Control food and labor costs Menu development and pricing Development of culinary team MINIMUM QUALIFICATIONS: Minimum 5 years as Sous Chef, Chef de Cuisine, or Executive Chef BA or related culinary degree with eight or more years of industry and culinary management experience. Food Safety Certification Food Handlers Certification PREFERRED QUALIFICATIONS: Conversational Spanish is preferred Piatti Ristorante & Bar is part of Moana Restaurant Group, one of the West's leading restaurant companies. Operating unique restaurants with opportunities for career growth and advancement. We offer medical, dental, vision, a wellness program, and company discounts at our proprietary restaurants and hotels.
Apr 15, 2021
Seasonal
Piatti Ristorante & Bar has been located in the bustling UVillage next to the University of Washington for over 20 years! Our menu features Italian-inspired, seasonally-dictated cuisine with an emphasis on local farms and producers. Our philosophy is simple: combine rustic, flavorful cuisine with simple, unpretentious design, an approachable and interesting wine list. We are currently hiring a Chef! The Chef is responsible for the daily operations of the kitchen. They have the overall responsibility of day to day activities and maintaining complete control of the kitchen at all times, while commanding the respect of the kitchen staff. The chef is responsible for executing the provided menu recipes and to ensure taste, portions and presentation are executed as expected. The Chef directly supervises kitchen staff with responsibility for hiring, inspiring, coaching, and performance management. They are responsible for maintaining food safety, sanitary and safety standards in the workplace as well as ensuring all equipment is properly handled and maintained. The Chef will properly execute the menu provided to them, adhering to budget, standards and cost controls. They will work hand-in-hand with the General Manager to focus on the vision of the restaurant. In this leadership role, the Chef serves as a role model and mentor to the kitchen staff and must maintain a professional appearance and demeanor at all times. REQUIRED COMPETENCIES: Passionate about food and people A passion for cooking fresh, seasonally driven cuisine while understanding the business aspect of the restaurant Believes that food is an art form meant to be savored and meant to be consumed and appreciated with multiple senses. A mastery of food and flavor to evoke a variety of reactions. Sensitive palate and a keen sense of taste and smell in order torecognize subtle nuances in flavors to allow the exploration of bold new flavor combinations and make them work. Creativity and a flair for experimentation to put a twist on familiar dishes and create newcombinations. Focus on local, sustainable, seasonal and organic ingredients Strong work ethic, willing to work long hours Hands-on chef who takes ownership of the kitchen and menu development, thrives in a fast-paced environment. Stays cool under pressure, treats his or her team fairly and with respect. Leadership - a great leader and can teach and develop a crew to cook great food. Lead by example. Determination Organization Experience with the budget development process and cost control Ability to delegate tasks with proper instructions with follow through and follow up. Maintain professional and respectful workplace for employees. Ability to manage in a diverse environment with focus on guest service A strong presence in the restaurant with great attention to detail in kitchen management and quality service. Positive attitude Communicate clearly, professionally, concisely and respectfully Solid track record as an Executive Chef or Chef du Cuisine in an upscale, fast paced, and quality environment. Control food and labor costs Menu development and pricing Development of culinary team MINIMUM QUALIFICATIONS: Minimum 5 years as Sous Chef, Chef de Cuisine, or Executive Chef BA or related culinary degree with eight or more years of industry and culinary management experience. Food Safety Certification Food Handlers Certification PREFERRED QUALIFICATIONS: Conversational Spanish is preferred Piatti Ristorante & Bar is part of Moana Restaurant Group, one of the West's leading restaurant companies. Operating unique restaurants with opportunities for career growth and advancement. We offer medical, dental, vision, a wellness program, and company discounts at our proprietary restaurants and hotels.
Bar Cotto has a rare opportunity to welcome a new Kitchen Manager and Pizza Chef to our tight knit team. Passion for dough making, and use of seasonal ingredients and menu development is key. if you are passionate about what you do and can work well under pressure when it's busy we'd love to hear from you. Compensation is above industry average with a starting of $20 - $25 based on experience. please email resumes to
Apr 15, 2021
Full time
Bar Cotto has a rare opportunity to welcome a new Kitchen Manager and Pizza Chef to our tight knit team. Passion for dough making, and use of seasonal ingredients and menu development is key. if you are passionate about what you do and can work well under pressure when it's busy we'd love to hear from you. Compensation is above industry average with a starting of $20 - $25 based on experience. please email resumes to
Bar Cotto has a rare opportunity to welcome a new Kitchen Manager and Pizza Chef to our tight knit team. Passion for dough making, and use of seasonal ingredients and menu development is key. if you are passionate about what you do and can work well under pressure when it's busy we'd love to hear from you. Compensation is above industry average with a starting of $20 - $25 based on experience. please email resumes to
Apr 15, 2021
Full time
Bar Cotto has a rare opportunity to welcome a new Kitchen Manager and Pizza Chef to our tight knit team. Passion for dough making, and use of seasonal ingredients and menu development is key. if you are passionate about what you do and can work well under pressure when it's busy we'd love to hear from you. Compensation is above industry average with a starting of $20 - $25 based on experience. please email resumes to
We're Progress - we offer the best platform for building and deploying tomorrow's applications quickly and easily. We are bold, forward-thinking innovators who build things that work and care about our customers. We invent and reinvent every day, work together as one, value and respect each other and cheer our wins. Join us as a Senior Product Manager for our Chef product group in our Seattle WA location. For the right person we are also open to other parts of the United State and working from your home office. JOB SUMMARY:Chef Software (now part of Progress Software Corporation) is the industry leader in IT automation and DevOps solutions. We are a dynamic and rapidly growing software company with a strong sense of dedication to our customers and the Chef community. We work hard but try not to take ourselves too seriously. This is a very collaborative and inclusive work environment. Individuals strong on aptitude and attitude will have an opportunity to grow their professional careers through working with some of the most advanced technology and talented developers in the business. We provide competitive compensation, generous benefits, and a professional yet relaxed atmosphere.With our Chef product group, we develop the world's best products for managing applications and infrastructure at scale. We deploy them against real problems in all kinds of industries. We're writing the rules of the cloud - rules the world's top engineers live, breathe and contribute to. Our platform is used to enable hundreds of millions of people around the world to chat, fly, present, bank, game, shop, and learn. Chances are the web applications you use every day are built, deployed, secured, and run with our technologies.WHAT YOU WILL DO IN THIS ROLE:Responsibilities: Understand our market and competitorsHelp define the vision and strategy for the next-generation automation stack Research, understand, and represent the voice of the customer through frequent interactions with customers and the fieldWork closely with others at Chef: engineering, documentation, marketing, sales, and customer experienceBreak down complex problems into steps that drive iterative product developmentBe accountable for building the right product features to support business goals, strategy, and excite customersDeveloping product strategy that aligns with Chef's broader mission and strategy, drawing from deep customer insights, data, and researchLead cross-functional and full-stack teams of engineers and UX designers to deliver new features that contribute to joint goals and initiativesPartner and collaborate effectively on joint initiatives across product, marketing, operations, sales, and engineeringClearly communicate product plans, strategy and results, as appropriate, to a spectrum of audiences, from senior leadership to all Chef employees and customersDefine, refine, and prioritize epics and stories while working in a fast-paced lean/agile environment as part of a larger product team working on joint initiatives and epicsWHAT THE IDEAL CANDIDATE WILL NEED TO HAVE:Experience building Cloud Infrastructure or PaaS products OR Experience building Security & Compliance platforms (VM Ware, MobileIron, Anyconnect, etc...) would be a great advantageExperience building products created for Developers (ex: AWS/Azure/GCP, Kinvey, any API based large enterprise products)Has been a developer for 3-4 years in one or more of these categories - API/SaaS/PaaS/IaaS/DevOps/Web full-stackHas functional knowledge of one of the cloud service provides - AWS/Azure/Google Cloud Platform (GCP)/Oracle Cloud OR Has functional knowledge of desktop/cloud security and compliance - CIS Benchmarks/HIPPA/SOC2/ DISA STIGBENEFITS: Here at Progress, we truly care about your employee experience. It is important to us for our employees to balance their work and home life, obtain viable options for their health and wellness, grow their career, and plan for financial success. The Progress benefits package is designed to recognize the diverse needs of our work force. We offer a variety of benefits for your health care needs, including four medical plans that meet any need or budget. Take advantage of our financial benefits, including an Employee Stock Purchasing Plan and a 401(k) with a company match! In addition to a variety of options to continue your career growth, Progress offers a generous Tuition Reimbursement program.Progress provides flexibility to our employees through Flexible Vacation Time, Flexible Hours, and telecommuting options. Take time to bond with your newest family addition through our Parental Leave options. Or celebrate you by enjoying a birthday holiday! You can even give back to the community through our community service time off.Progress is proud to be an Equal Opportunity Employer!#LI-SC1 Together, We Make ProgressProgress is an inclusive workplace where opportunities to succeed are available to everyone. As a multicultural company serving a global community, we encourage a wide range of points of view and celebrate our diverse backgrounds. Our unique combination of perspectives inspires innovation, connects us to our customers and positively affects our communities. It is only by working together and learning from each other that we make Progress. Join us!
Apr 15, 2021
Full time
We're Progress - we offer the best platform for building and deploying tomorrow's applications quickly and easily. We are bold, forward-thinking innovators who build things that work and care about our customers. We invent and reinvent every day, work together as one, value and respect each other and cheer our wins. Join us as a Senior Product Manager for our Chef product group in our Seattle WA location. For the right person we are also open to other parts of the United State and working from your home office. JOB SUMMARY:Chef Software (now part of Progress Software Corporation) is the industry leader in IT automation and DevOps solutions. We are a dynamic and rapidly growing software company with a strong sense of dedication to our customers and the Chef community. We work hard but try not to take ourselves too seriously. This is a very collaborative and inclusive work environment. Individuals strong on aptitude and attitude will have an opportunity to grow their professional careers through working with some of the most advanced technology and talented developers in the business. We provide competitive compensation, generous benefits, and a professional yet relaxed atmosphere.With our Chef product group, we develop the world's best products for managing applications and infrastructure at scale. We deploy them against real problems in all kinds of industries. We're writing the rules of the cloud - rules the world's top engineers live, breathe and contribute to. Our platform is used to enable hundreds of millions of people around the world to chat, fly, present, bank, game, shop, and learn. Chances are the web applications you use every day are built, deployed, secured, and run with our technologies.WHAT YOU WILL DO IN THIS ROLE:Responsibilities: Understand our market and competitorsHelp define the vision and strategy for the next-generation automation stack Research, understand, and represent the voice of the customer through frequent interactions with customers and the fieldWork closely with others at Chef: engineering, documentation, marketing, sales, and customer experienceBreak down complex problems into steps that drive iterative product developmentBe accountable for building the right product features to support business goals, strategy, and excite customersDeveloping product strategy that aligns with Chef's broader mission and strategy, drawing from deep customer insights, data, and researchLead cross-functional and full-stack teams of engineers and UX designers to deliver new features that contribute to joint goals and initiativesPartner and collaborate effectively on joint initiatives across product, marketing, operations, sales, and engineeringClearly communicate product plans, strategy and results, as appropriate, to a spectrum of audiences, from senior leadership to all Chef employees and customersDefine, refine, and prioritize epics and stories while working in a fast-paced lean/agile environment as part of a larger product team working on joint initiatives and epicsWHAT THE IDEAL CANDIDATE WILL NEED TO HAVE:Experience building Cloud Infrastructure or PaaS products OR Experience building Security & Compliance platforms (VM Ware, MobileIron, Anyconnect, etc...) would be a great advantageExperience building products created for Developers (ex: AWS/Azure/GCP, Kinvey, any API based large enterprise products)Has been a developer for 3-4 years in one or more of these categories - API/SaaS/PaaS/IaaS/DevOps/Web full-stackHas functional knowledge of one of the cloud service provides - AWS/Azure/Google Cloud Platform (GCP)/Oracle Cloud OR Has functional knowledge of desktop/cloud security and compliance - CIS Benchmarks/HIPPA/SOC2/ DISA STIGBENEFITS: Here at Progress, we truly care about your employee experience. It is important to us for our employees to balance their work and home life, obtain viable options for their health and wellness, grow their career, and plan for financial success. The Progress benefits package is designed to recognize the diverse needs of our work force. We offer a variety of benefits for your health care needs, including four medical plans that meet any need or budget. Take advantage of our financial benefits, including an Employee Stock Purchasing Plan and a 401(k) with a company match! In addition to a variety of options to continue your career growth, Progress offers a generous Tuition Reimbursement program.Progress provides flexibility to our employees through Flexible Vacation Time, Flexible Hours, and telecommuting options. Take time to bond with your newest family addition through our Parental Leave options. Or celebrate you by enjoying a birthday holiday! You can even give back to the community through our community service time off.Progress is proud to be an Equal Opportunity Employer!#LI-SC1 Together, We Make ProgressProgress is an inclusive workplace where opportunities to succeed are available to everyone. As a multicultural company serving a global community, we encourage a wide range of points of view and celebrate our diverse backgrounds. Our unique combination of perspectives inspires innovation, connects us to our customers and positively affects our communities. It is only by working together and learning from each other that we make Progress. Join us!
Hotel - Club Openings - GM, AGM, FB Dir., Chef, Catering and Sales Mgrs.General Manager: Full service PropertyGeneral Manager: Limited service propertyFood and Beverage Director: High-end HotelExecutive Chef: Country ClubFood and Beverage Manager - Golf clubSous Chef - Full service HotelCatering Manager - Full service HotelSales Manager - Country ClubHousekeeping Director - HotelRooms Manager - Resort propertyLocally owned properties, National brands, independent properties, well established Hotels and Clubs are now growing and looking to add to their team! Now interviewing for Various Hospitality and Culinary Management positions.To be considered for our current, confidential opportunities with partners in our high-profile portfolio in the Metro Area, please send your CONFIDENTIAL resume to set up a phone consultation and interview. (Top, qualified candidates will be contacted right away)Requirements:At least 2 years of experience in hospitality managementGreat tenure and career progressionOutstanding attitudeGreat organizational skills and attention to detailPolished and ProfessionalPassion for hospitality and leadershipSelf Discipline and motivationAbility to achieve financial goalsExperience and knowledge with department cost controlsOur clients offer competitive compensation, aggressive and attainable bonus plans, outstanding benefits, growth opportunity, and a great environment. The restaurants in our portfolio are well known, successful, highly respected and award winning with fantastic reputations. They maintain the highest standards in their scratch kitchens and in guest service while keeping up with high volumes. It takes the best of the best to lead these teams!EVERY resume is treated with 100% CONFIDENTIALITY, and we will NOT contact your employer without prior permission from you. Never a fee to you, our candidates.Gecko Hospitality - Connecting people and changing lives, one career at a time. ® #ZRKK
Apr 12, 2021
Full time
Hotel - Club Openings - GM, AGM, FB Dir., Chef, Catering and Sales Mgrs.General Manager: Full service PropertyGeneral Manager: Limited service propertyFood and Beverage Director: High-end HotelExecutive Chef: Country ClubFood and Beverage Manager - Golf clubSous Chef - Full service HotelCatering Manager - Full service HotelSales Manager - Country ClubHousekeeping Director - HotelRooms Manager - Resort propertyLocally owned properties, National brands, independent properties, well established Hotels and Clubs are now growing and looking to add to their team! Now interviewing for Various Hospitality and Culinary Management positions.To be considered for our current, confidential opportunities with partners in our high-profile portfolio in the Metro Area, please send your CONFIDENTIAL resume to set up a phone consultation and interview. (Top, qualified candidates will be contacted right away)Requirements:At least 2 years of experience in hospitality managementGreat tenure and career progressionOutstanding attitudeGreat organizational skills and attention to detailPolished and ProfessionalPassion for hospitality and leadershipSelf Discipline and motivationAbility to achieve financial goalsExperience and knowledge with department cost controlsOur clients offer competitive compensation, aggressive and attainable bonus plans, outstanding benefits, growth opportunity, and a great environment. The restaurants in our portfolio are well known, successful, highly respected and award winning with fantastic reputations. They maintain the highest standards in their scratch kitchens and in guest service while keeping up with high volumes. It takes the best of the best to lead these teams!EVERY resume is treated with 100% CONFIDENTIALITY, and we will NOT contact your employer without prior permission from you. Never a fee to you, our candidates.Gecko Hospitality - Connecting people and changing lives, one career at a time. ® #ZRKK
ABOUT PALISOCIETY:Palisociety is a fully integrated hospitality company that acquires, programs, develops, owns and operates unique hotels and residences across the country under three distinct monikers: Palihouse, Palihotel, ARRIVE by Palisociety and a collection of independently branded properties. We aim to enhance the lives of our guests and the local community, by creating one-of-a-kind neighborhood-centric places filled with interesting people, friendly staff and trusty service. Palisocietys four brands feature 13 hotels and 23 restaurants and bars in current operation. Across the portfolio, five additional hotels are under construction and anticipated to open by Spring 2022, along with a development pipeline of 15 properties in discussion/planning phase. Palisociety properties have been featured on Conde Nast Travelers Hot List, Travel + Leisure IT List, and more, with accolades from the New York Times, Architectural Digest, Wallpaper* and countless others. Avi Brosh founded Palisociety in 1998 in Los Angeles. GENERAL MANAGER | PALIHOTEL SEATTLEPOSITION PROFILE: The General Manager will oversee Front Desk, Housekeeping, Property Maintenance Team, Hotel Overnight Agents and the Food and Beverage Team. This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. ESSENTIAL FUNCTIONS: Directing Team Members: Ensure that the hotel operates in a way that follows the Companys unique approach to the community and authentic service-driven hospitality.Promote a positive work environment for all employees, ensuring that all employment-related processes comply with local, state and federal regulations.Hire, train, supervise, coach and counsel all team members to ensure employee performance consistency, diligent follow-through and accountability. Prepare and perform performance management evaluations.Guide team members in their jobs and development.Drive guest satisfaction by maintaining product and service quality standards, including regular property inspections, ensuring completion of brand and Company training programs and initiating corrective action as necessary.Ensure that team members have proper appearance and are wearing their uniforms according to policies and procedures.Verify that regular ongoing communication is happening within the departments (e.g., pre-shift briefings, team meetings, etc).Maintain adherence to Front Desk, Food & Beverage, Engineering and Operations related manuals.Create and ensure all SOPs, policies, procedures and service standards are followed.Set goals and expectations for team members using the performance review process that holds staff accountable for successful performance.Accept responsibility for the health, safety and welfare of the hotel guests and employees.Respond appropriately in the event of any hotel emergency or safety situation and comply with all local codes and ordinances with a focus on guest and employee safety.Communicate follow-up actions to team members as necessary.Meet with the Regional Corporate leadership on a regular basis to review staffing requests, morale, disciplinary situations, and hotel employees. Able to aid in the development of existing personnel and assist in the recruitment of new employees.Conduct monthly Front Desk Team Meetings as well as weekly meetings with Food & Beverage, Sales & Marketing and Repairs & Maintenance team members. Managing Guest Experience:Continuously strive to improve and maintain guest experiences. Review guest feedback with leadership team and verify that appropriate corrective action is taken for both positive and negative reviews.Respond to and handles guest problems and complaints.Stay visible and interface with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.Facilitate day-to-day creative solutions to address any obstacles in implementing the best guest satisfaction results possible.Manage and coach team members on guest recovery and service.Achieve quarterly Trip Advisor review goals Property Maintenance & Housekeeping:Monitor condition of properties, cleanliness, cost control, and quality of product and service.Ensure the hotel buildings, pool area, parking areas, and outdoor spaces are well maintained. Conduct comprehensive weekly walk-throughs with housekeeping, housemen and maintenance team members.Ensure quality of furniture, fixtures and other items are up to hotel standards.Supervise the preventative maintenance and regular scheduled cleaning programs.Obtain quotes and resolve repair needs ongoing.Manage relationships with suppliers and purveyors.Work with the Companys Design Studio Manager(s) to facilitate ongoing FF requirements.Drive monthly housekeeping as well as maintenance review meetings. Property Cost Control & Managing Revenue Goals:Monitor Operations performance against budgets.Manage property departmental checkbooks on a weekly basis.Reviews labor standards on a weekly basis to ensure satisfactory controls are in place.Focus on maximizing the financial performance of the department.Coach and support Operations team to effectively manage occupancy, rate, wages and controllable expenses.Ensure property repairs and upgrades are performed in a cost effective and timely manner.Drive monthly cost review meetings with department heads.Confer with Controller on an ongoing basis. Financial Reporting and Owner Relations:On a monthly basis, work with Regional Corporate leadership and the Accounting department to publish monthly financial packs.On a monthly basis, represent the property operations team during ownership calls.Develop positive owner relationships.Support in the development of the annual operating budgets and timely analysis of financial results to verify accurate financial representations on a monthly basis. Food & Beverage:Work with the property F management teams, to monitor performance against budgets on a weekly basis.Oversee the management of F departmental checkbooks on a weekly basis.Focus on maximizing the financial performance of the department.Work with property F management teams, as well as with the Corporate F team to ensure property repairs and upgrades are performed in a cost effective and timely manner.Confer with Corporate F leadership on an ongoing basis.Oversee all Food & Beverage functions to ensure excellent customer service, quality control of products, and to maximize departmental revenue and profits.Ensure Food & Beverage team members provide professional, friendly and engaging customer service.Ensure all service standards and protocols are being followed for both Front and Back of House staff.Ensure any customer concerns are being addressed quickly and professionally.Manage all Food & Beverage operations budgets.Develop and implement cost-saving and profit-enhancing measures as appropriate.Review, prepare, and update forecast as neededAssist Events Manager to plan, organize and execute special events.Works with the Executive Chef/CDC to develop and implement menus and give input on menu items, as appropriate.Interview, select, train, counsel, and discipline all Food & Beverage team members and activities.Work directly with staff to ensure all Food & Beverage quality, service, and cleanliness standards are strictly adhered to.Ensure all opening and closing duties are conducted at the appropriate times and done in an efficient, effective, and timely manner, and done to company standards.Host regular Food & Beverage team meetings, in conjunction with other Food & Beverage leadership. Sales & Marketing: Have regular active involvement in the Sales, Marketing and Revenue Management functions, including driving key sales metrics (RevPAR, ADR, Occupancy)Work with the Sales & Marketing leadership team to develop effective strategies to address room sales potential. Work with Sales & Marketing leadership oversee execution as well as remove any obstacles to success and assure appropriate resources are available to achieve business results. Skills/Knowledge Required:Must possess a positive attitudeMust be service orientedMust be able to multi-taskAbility to perform job functions with attention to detail, speed and accuracy.Ability to prioritize and organize.Be a clear thinker, remaining calm and resolving problems using good judgment.Intermediate Microsoft Office skills (Excel, Word); ability to adapt to new technology and systems Ability to:Perform job junctions with attention to detail, speed and accuracy.Prioritize, organize, and follow up.Be hands-on, with a roll-up-your-sleeves attitudeBe a clear thinker, remaining calm and resolving problems using good judgment. Follow directions thoroughly.Work with minimal supervision. Physical Requirements:Ability to walk, stand and bend continuously throughout the day.Must be able to stand for long periods of timePalisociety is an Equal Opportunity Employer committed to hiring a diverse workforce and sustaining an inclusive culture. Palisociety does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.Must have at least 5 years experience in a hotel in a senior leadership role * Must possess excellent interpersonal, analytical, and managerial organizational skills
Apr 09, 2021
Full time
ABOUT PALISOCIETY:Palisociety is a fully integrated hospitality company that acquires, programs, develops, owns and operates unique hotels and residences across the country under three distinct monikers: Palihouse, Palihotel, ARRIVE by Palisociety and a collection of independently branded properties. We aim to enhance the lives of our guests and the local community, by creating one-of-a-kind neighborhood-centric places filled with interesting people, friendly staff and trusty service. Palisocietys four brands feature 13 hotels and 23 restaurants and bars in current operation. Across the portfolio, five additional hotels are under construction and anticipated to open by Spring 2022, along with a development pipeline of 15 properties in discussion/planning phase. Palisociety properties have been featured on Conde Nast Travelers Hot List, Travel + Leisure IT List, and more, with accolades from the New York Times, Architectural Digest, Wallpaper* and countless others. Avi Brosh founded Palisociety in 1998 in Los Angeles. GENERAL MANAGER | PALIHOTEL SEATTLEPOSITION PROFILE: The General Manager will oversee Front Desk, Housekeeping, Property Maintenance Team, Hotel Overnight Agents and the Food and Beverage Team. This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. ESSENTIAL FUNCTIONS: Directing Team Members: Ensure that the hotel operates in a way that follows the Companys unique approach to the community and authentic service-driven hospitality.Promote a positive work environment for all employees, ensuring that all employment-related processes comply with local, state and federal regulations.Hire, train, supervise, coach and counsel all team members to ensure employee performance consistency, diligent follow-through and accountability. Prepare and perform performance management evaluations.Guide team members in their jobs and development.Drive guest satisfaction by maintaining product and service quality standards, including regular property inspections, ensuring completion of brand and Company training programs and initiating corrective action as necessary.Ensure that team members have proper appearance and are wearing their uniforms according to policies and procedures.Verify that regular ongoing communication is happening within the departments (e.g., pre-shift briefings, team meetings, etc).Maintain adherence to Front Desk, Food & Beverage, Engineering and Operations related manuals.Create and ensure all SOPs, policies, procedures and service standards are followed.Set goals and expectations for team members using the performance review process that holds staff accountable for successful performance.Accept responsibility for the health, safety and welfare of the hotel guests and employees.Respond appropriately in the event of any hotel emergency or safety situation and comply with all local codes and ordinances with a focus on guest and employee safety.Communicate follow-up actions to team members as necessary.Meet with the Regional Corporate leadership on a regular basis to review staffing requests, morale, disciplinary situations, and hotel employees. Able to aid in the development of existing personnel and assist in the recruitment of new employees.Conduct monthly Front Desk Team Meetings as well as weekly meetings with Food & Beverage, Sales & Marketing and Repairs & Maintenance team members. Managing Guest Experience:Continuously strive to improve and maintain guest experiences. Review guest feedback with leadership team and verify that appropriate corrective action is taken for both positive and negative reviews.Respond to and handles guest problems and complaints.Stay visible and interface with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.Facilitate day-to-day creative solutions to address any obstacles in implementing the best guest satisfaction results possible.Manage and coach team members on guest recovery and service.Achieve quarterly Trip Advisor review goals Property Maintenance & Housekeeping:Monitor condition of properties, cleanliness, cost control, and quality of product and service.Ensure the hotel buildings, pool area, parking areas, and outdoor spaces are well maintained. Conduct comprehensive weekly walk-throughs with housekeeping, housemen and maintenance team members.Ensure quality of furniture, fixtures and other items are up to hotel standards.Supervise the preventative maintenance and regular scheduled cleaning programs.Obtain quotes and resolve repair needs ongoing.Manage relationships with suppliers and purveyors.Work with the Companys Design Studio Manager(s) to facilitate ongoing FF requirements.Drive monthly housekeeping as well as maintenance review meetings. Property Cost Control & Managing Revenue Goals:Monitor Operations performance against budgets.Manage property departmental checkbooks on a weekly basis.Reviews labor standards on a weekly basis to ensure satisfactory controls are in place.Focus on maximizing the financial performance of the department.Coach and support Operations team to effectively manage occupancy, rate, wages and controllable expenses.Ensure property repairs and upgrades are performed in a cost effective and timely manner.Drive monthly cost review meetings with department heads.Confer with Controller on an ongoing basis. Financial Reporting and Owner Relations:On a monthly basis, work with Regional Corporate leadership and the Accounting department to publish monthly financial packs.On a monthly basis, represent the property operations team during ownership calls.Develop positive owner relationships.Support in the development of the annual operating budgets and timely analysis of financial results to verify accurate financial representations on a monthly basis. Food & Beverage:Work with the property F management teams, to monitor performance against budgets on a weekly basis.Oversee the management of F departmental checkbooks on a weekly basis.Focus on maximizing the financial performance of the department.Work with property F management teams, as well as with the Corporate F team to ensure property repairs and upgrades are performed in a cost effective and timely manner.Confer with Corporate F leadership on an ongoing basis.Oversee all Food & Beverage functions to ensure excellent customer service, quality control of products, and to maximize departmental revenue and profits.Ensure Food & Beverage team members provide professional, friendly and engaging customer service.Ensure all service standards and protocols are being followed for both Front and Back of House staff.Ensure any customer concerns are being addressed quickly and professionally.Manage all Food & Beverage operations budgets.Develop and implement cost-saving and profit-enhancing measures as appropriate.Review, prepare, and update forecast as neededAssist Events Manager to plan, organize and execute special events.Works with the Executive Chef/CDC to develop and implement menus and give input on menu items, as appropriate.Interview, select, train, counsel, and discipline all Food & Beverage team members and activities.Work directly with staff to ensure all Food & Beverage quality, service, and cleanliness standards are strictly adhered to.Ensure all opening and closing duties are conducted at the appropriate times and done in an efficient, effective, and timely manner, and done to company standards.Host regular Food & Beverage team meetings, in conjunction with other Food & Beverage leadership. Sales & Marketing: Have regular active involvement in the Sales, Marketing and Revenue Management functions, including driving key sales metrics (RevPAR, ADR, Occupancy)Work with the Sales & Marketing leadership team to develop effective strategies to address room sales potential. Work with Sales & Marketing leadership oversee execution as well as remove any obstacles to success and assure appropriate resources are available to achieve business results. Skills/Knowledge Required:Must possess a positive attitudeMust be service orientedMust be able to multi-taskAbility to perform job functions with attention to detail, speed and accuracy.Ability to prioritize and organize.Be a clear thinker, remaining calm and resolving problems using good judgment.Intermediate Microsoft Office skills (Excel, Word); ability to adapt to new technology and systems Ability to:Perform job junctions with attention to detail, speed and accuracy.Prioritize, organize, and follow up.Be hands-on, with a roll-up-your-sleeves attitudeBe a clear thinker, remaining calm and resolving problems using good judgment. Follow directions thoroughly.Work with minimal supervision. Physical Requirements:Ability to walk, stand and bend continuously throughout the day.Must be able to stand for long periods of timePalisociety is an Equal Opportunity Employer committed to hiring a diverse workforce and sustaining an inclusive culture. Palisociety does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.Must have at least 5 years experience in a hotel in a senior leadership role * Must possess excellent interpersonal, analytical, and managerial organizational skills
Restaurant General Manager, Exec. Chef, AGM, Dist. Mgr., Sous Chef - FOH + BOH Restaurant Manager Openings Locally owned and national, well established restaurants are now growing and looking to add to their team! Now interviewing for Various Culinary and Hospitality Management positions.- Restaurant General Manager: 75-95k+ High Volume Full-service and bar- Restaurant Kitchen Manager: 65-85k plus bonus - Display Kitchen + Brewery- Restaurant General Manager - Fast Casual: $60-80k, great culture-FOH Restaurant Managers and Assistant Restaurant Managers: 60-75k plus bonus- Restaurant Assistant Restaurant Manager - Fast Casual, and Quick Service: 60-59k, bonus- Restaurant Executive Chef, high volume Management - 65-95k-Sous Chef's: Scratch Kitchen, metro area, great culture 60-89k-Head Chef Upscale dining - New local concept - 75-95k- Shift Lead - MIT for FOH - Fast Casual $20 Hr* Some positions may require the ability to relocate *Locally owned and national, well established restaurants are now growing and looking to add to their team! Now interviewing for Various Culinary and Hospitality Management positions.To be considered for our current, confidential opportunities with partners in our high-profile portfolio in the Metro Area, please send your CONFIDENTIAL resume to set up a phone consultation and interview. (Top, qualified candidates will be contacted right away)Requirements:At least 2 years of experience in restaurant or culinary managementGreat tenure and career progressionOutstanding attitudeGreat organizational skills and attention to detailPolished and ProfessionalPassion for hospitality and leadershipSelf Discipline and motivationAbility to achieve financial goalsExperience and knowledge with department cost controlsOur clients offer competitive compensation, aggressive and attainable bonus plans, outstanding benefits, growth opportunity, and a great environment. The restaurants in our portfolio are well known, successful, highly respected and award winning with fantastic reputations. They maintain the highest standards in their scratch kitchens and in guest service while keeping up with high volumes. It takes the best of the best to lead these teams!EVERY resume is treated with 100% CONFIDENTIALITY, and we will NOT contact your employer without prior permission from you. Never a fee to you, our candidates.Gecko Hospitality was named to Forbes list of America's Best Recruiting Firms.Gecko Hospitality - Connecting people and changing lives, one career at a time. ®#ZRKK
Apr 09, 2021
Full time
Restaurant General Manager, Exec. Chef, AGM, Dist. Mgr., Sous Chef - FOH + BOH Restaurant Manager Openings Locally owned and national, well established restaurants are now growing and looking to add to their team! Now interviewing for Various Culinary and Hospitality Management positions.- Restaurant General Manager: 75-95k+ High Volume Full-service and bar- Restaurant Kitchen Manager: 65-85k plus bonus - Display Kitchen + Brewery- Restaurant General Manager - Fast Casual: $60-80k, great culture-FOH Restaurant Managers and Assistant Restaurant Managers: 60-75k plus bonus- Restaurant Assistant Restaurant Manager - Fast Casual, and Quick Service: 60-59k, bonus- Restaurant Executive Chef, high volume Management - 65-95k-Sous Chef's: Scratch Kitchen, metro area, great culture 60-89k-Head Chef Upscale dining - New local concept - 75-95k- Shift Lead - MIT for FOH - Fast Casual $20 Hr* Some positions may require the ability to relocate *Locally owned and national, well established restaurants are now growing and looking to add to their team! Now interviewing for Various Culinary and Hospitality Management positions.To be considered for our current, confidential opportunities with partners in our high-profile portfolio in the Metro Area, please send your CONFIDENTIAL resume to set up a phone consultation and interview. (Top, qualified candidates will be contacted right away)Requirements:At least 2 years of experience in restaurant or culinary managementGreat tenure and career progressionOutstanding attitudeGreat organizational skills and attention to detailPolished and ProfessionalPassion for hospitality and leadershipSelf Discipline and motivationAbility to achieve financial goalsExperience and knowledge with department cost controlsOur clients offer competitive compensation, aggressive and attainable bonus plans, outstanding benefits, growth opportunity, and a great environment. The restaurants in our portfolio are well known, successful, highly respected and award winning with fantastic reputations. They maintain the highest standards in their scratch kitchens and in guest service while keeping up with high volumes. It takes the best of the best to lead these teams!EVERY resume is treated with 100% CONFIDENTIALITY, and we will NOT contact your employer without prior permission from you. Never a fee to you, our candidates.Gecko Hospitality was named to Forbes list of America's Best Recruiting Firms.Gecko Hospitality - Connecting people and changing lives, one career at a time. ®#ZRKK
Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Location As the largest smoke-free, non-gaming hotel in Las Vegas, the 548-room Renaissance is a fresh, welcoming alternative for business and leisure travelers. Sleek and stylish, the hotel delivers modern design and sophisticated details throughout their guest rooms, social venues and the signature restaurant, ENVY Steakhouse. The hotel offers exciting programming including 50-minute fitness classes, Kona Craft Beer, and an in-room amenity upon arrival, all complimentary to the guest. Employment Status Full-Time Overview The Banquet Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Bnquet Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities * Work with other F&B managers and keep them informed of F&B issues as they arise. * Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. * Coordinate and monitor all phases of Loss Prevention in kitchen areas. * Prepare and submit required reports in a timely manner. * Monitor quality of all food product and presentation. * Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. * Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. * Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. * Respond to guest complaints in a timely manner. * Ensure compliance with SOP's in all outlets. * Ensure compliance with requisition procedures. * Conduct staff performance reviews in accordance with Highgate Hotel standards. * Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. * Know and enforce all local health department sanitation laws. * Know how to compute daily food cost. * Work with the Director of F&B to create and implement menus. * Assess food portion size, visual appeal, taste and temperature of items served. * Check all stations at the end of every shift for proper food storage and sanitation. * Check food purchases for proper ordering, quality and price structure. * Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. * Prepare daily food production sheets. * Cut meat, poultry, seafood according to daily business Qualifications * At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field. * Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. * Long hours sometimes required. * Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. * Maintain a warm and friendly demeanor at all times. * Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. * Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. * Must be able to multitask and prioritize departmental functions to meet deadlines. * Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. * Attend all hotel required meetings and trainings. * Participate in M.O.D. coverage as required. * Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. * Maintain high standards of personal appearance and grooming, which include wearing nametags. * Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. * Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. * Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. * Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. * Must be able to maintain confidentiality of information. * Perform other duties as requested by management.
Apr 09, 2021
Full time
Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Location As the largest smoke-free, non-gaming hotel in Las Vegas, the 548-room Renaissance is a fresh, welcoming alternative for business and leisure travelers. Sleek and stylish, the hotel delivers modern design and sophisticated details throughout their guest rooms, social venues and the signature restaurant, ENVY Steakhouse. The hotel offers exciting programming including 50-minute fitness classes, Kona Craft Beer, and an in-room amenity upon arrival, all complimentary to the guest. Employment Status Full-Time Overview The Banquet Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Bnquet Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities * Work with other F&B managers and keep them informed of F&B issues as they arise. * Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. * Coordinate and monitor all phases of Loss Prevention in kitchen areas. * Prepare and submit required reports in a timely manner. * Monitor quality of all food product and presentation. * Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. * Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. * Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. * Respond to guest complaints in a timely manner. * Ensure compliance with SOP's in all outlets. * Ensure compliance with requisition procedures. * Conduct staff performance reviews in accordance with Highgate Hotel standards. * Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. * Know and enforce all local health department sanitation laws. * Know how to compute daily food cost. * Work with the Director of F&B to create and implement menus. * Assess food portion size, visual appeal, taste and temperature of items served. * Check all stations at the end of every shift for proper food storage and sanitation. * Check food purchases for proper ordering, quality and price structure. * Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. * Prepare daily food production sheets. * Cut meat, poultry, seafood according to daily business Qualifications * At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field. * Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. * Long hours sometimes required. * Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. * Maintain a warm and friendly demeanor at all times. * Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. * Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. * Must be able to multitask and prioritize departmental functions to meet deadlines. * Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. * Attend all hotel required meetings and trainings. * Participate in M.O.D. coverage as required. * Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. * Maintain high standards of personal appearance and grooming, which include wearing nametags. * Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. * Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. * Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. * Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. * Must be able to maintain confidentiality of information. * Perform other duties as requested by management.
Do you enjoy your work? We do too! We are actively seeking an experienced FT morning baker/line cook who aspires to work in a creative, locally-owned business that is serious about serving the community with amazing food. We are a coffee shop, restaurant and bar located in the Ballard neighborhood of Seattle. COVID-19 has us trying new business models within our beautiful property to ensure we are here for the long run. Keeping our crew safe while serving our community is paramount. We currently operate daily from 7 am - 1 pm in our coffee shop & café alongside dinner service Thursday - Sunday from 5-9 pm. The cafe serves amazing baked goods and a limited menu with opportunities to work with the Chef and test your own recipes. REQUIREMENTS: 2+ years of baking and related experience Knowledge and passion for food Naturally curious and goal-oriented Verbal and written communication and interpersonal skills Commitment to long term personal and team success Highly organized with attention to detail Ability to work flexible hours including weekend and holidays in addition to normal business hours Possessing a people-friendly, team-oriented, and cheerful disposition Ability to lift 40+ pounds and work a 10-hour (or more) shift on your feet Food Handler certification RESPONSIBILITIES: Lead and cook by example Demonstrate a commitment to high standards and an eye for fine detail High standards in Food & Health Safety Maintain knowledge of and comply with all company policies/service procedures/standards Report to executive chef once a weekly Hourly wage $20-22 (plus tips), depending on experience. Your hours would be roughly 5:30 am - 3 pm Wednesday - Saturday. Please send us your letter of interest and resume. We look forward to hearing from you!
Apr 17, 2021
Full time
Do you enjoy your work? We do too! We are actively seeking an experienced FT morning baker/line cook who aspires to work in a creative, locally-owned business that is serious about serving the community with amazing food. We are a coffee shop, restaurant and bar located in the Ballard neighborhood of Seattle. COVID-19 has us trying new business models within our beautiful property to ensure we are here for the long run. Keeping our crew safe while serving our community is paramount. We currently operate daily from 7 am - 1 pm in our coffee shop & café alongside dinner service Thursday - Sunday from 5-9 pm. The cafe serves amazing baked goods and a limited menu with opportunities to work with the Chef and test your own recipes. REQUIREMENTS: 2+ years of baking and related experience Knowledge and passion for food Naturally curious and goal-oriented Verbal and written communication and interpersonal skills Commitment to long term personal and team success Highly organized with attention to detail Ability to work flexible hours including weekend and holidays in addition to normal business hours Possessing a people-friendly, team-oriented, and cheerful disposition Ability to lift 40+ pounds and work a 10-hour (or more) shift on your feet Food Handler certification RESPONSIBILITIES: Lead and cook by example Demonstrate a commitment to high standards and an eye for fine detail High standards in Food & Health Safety Maintain knowledge of and comply with all company policies/service procedures/standards Report to executive chef once a weekly Hourly wage $20-22 (plus tips), depending on experience. Your hours would be roughly 5:30 am - 3 pm Wednesday - Saturday. Please send us your letter of interest and resume. We look forward to hearing from you!
Do you enjoy your work? We do too! We are actively seeking an experienced FT morning baker/line cook who aspires to work in a creative, locally-owned business that is serious about serving the community with amazing food. We are a coffee shop, restaurant and bar located in the Ballard neighborhood of Seattle. COVID-19 has us trying new business models within our beautiful property to ensure we are here for the long run. Keeping our crew safe while serving our community is paramount. We currently operate daily from 7 am - 1 pm in our coffee shop & café alongside dinner service Thursday - Sunday from 5-9 pm. The cafe serves amazing baked goods and a limited menu with opportunities to work with the Chef and test your own recipes. REQUIREMENTS: 2+ years of baking and related experience Knowledge and passion for food Naturally curious and goal-oriented Verbal and written communication and interpersonal skills Commitment to long term personal and team success Highly organized with attention to detail Ability to work flexible hours including weekend and holidays in addition to normal business hours Possessing a people-friendly, team-oriented, and cheerful disposition Ability to lift 40+ pounds and work a 10-hour (or more) shift on your feet Food Handler certification RESPONSIBILITIES: Lead and cook by example Demonstrate a commitment to high standards and an eye for fine detail High standards in Food & Health Safety Maintain knowledge of and comply with all company policies/service procedures/standards Report to executive chef once a weekly Hourly wage $20-22 (plus tips), depending on experience. Your hours would be roughly 5:30 am - 3 pm Wednesday - Saturday. Please send us your letter of interest and resume. We look forward to hearing from you!
Apr 17, 2021
Full time
Do you enjoy your work? We do too! We are actively seeking an experienced FT morning baker/line cook who aspires to work in a creative, locally-owned business that is serious about serving the community with amazing food. We are a coffee shop, restaurant and bar located in the Ballard neighborhood of Seattle. COVID-19 has us trying new business models within our beautiful property to ensure we are here for the long run. Keeping our crew safe while serving our community is paramount. We currently operate daily from 7 am - 1 pm in our coffee shop & café alongside dinner service Thursday - Sunday from 5-9 pm. The cafe serves amazing baked goods and a limited menu with opportunities to work with the Chef and test your own recipes. REQUIREMENTS: 2+ years of baking and related experience Knowledge and passion for food Naturally curious and goal-oriented Verbal and written communication and interpersonal skills Commitment to long term personal and team success Highly organized with attention to detail Ability to work flexible hours including weekend and holidays in addition to normal business hours Possessing a people-friendly, team-oriented, and cheerful disposition Ability to lift 40+ pounds and work a 10-hour (or more) shift on your feet Food Handler certification RESPONSIBILITIES: Lead and cook by example Demonstrate a commitment to high standards and an eye for fine detail High standards in Food & Health Safety Maintain knowledge of and comply with all company policies/service procedures/standards Report to executive chef once a weekly Hourly wage $20-22 (plus tips), depending on experience. Your hours would be roughly 5:30 am - 3 pm Wednesday - Saturday. Please send us your letter of interest and resume. We look forward to hearing from you!
