Our Exciting Work Environment Grounded in a foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. At the new arena at Seattle Center, we will provide the food and beverage concessions and luxury suites for our partner at a world class facility. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be. Are you a resourceful chef who holds your kitchen to a very high standard, enjoys training, and can motivate your staff to deliver a consistently enjoyable experience day after day? We are looking for a chef that is constantly pushing the boundaries of food being served in a sports arena. The successful Chef will be a strong leader and motivator to all levels of culinary associates. A strong attention to detail and chef that will be hands on in the kitchen is a must! Responsibilities The Executive Chef will be responsible for overall management of the kitchen, including supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor costs. The successful candidate will coordinate and control total function of the kitchen pertaining to food production and quality assurance. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers Corrective Counseling process, training and development, appraisals, payroll accountability. Acts as role model. Plan menus, catering packages, and daily specials maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare annual budgeting and ensure all fiscal responsibilities are met. Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing within corporate specifications. Maintains effective vendor relationships. Maintain a clean and orderly kitchen to comply with State and local Health Department regulations. Qualifications Ten years culinary management experience. Previous experience in a management role in high volume, multi-unit restaurant or large-scale catering operations environment; experience supervising personnel. Experience in a large luxury hotel or multi-unit upscale restaurant operations strongly preferred. Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue's concept. Extensive knowledge & skills monitoring food and labor cost, menu development and costing. Expertise with ordering and inventory procedures. Skilled with various computer programs. Experience managing a team in a union environment Familiar with health and sanitation guidelines. Candidate is required to take a culinary practical. ServSafe Certification ACF Certification levels CSC, CCC or CEC preferred or must obtain ACF certification within the first 2 years of employment. Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1
Feb 14, 2020
Full time
Our Exciting Work Environment Grounded in a foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. At the new arena at Seattle Center, we will provide the food and beverage concessions and luxury suites for our partner at a world class facility. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be. Are you a resourceful chef who holds your kitchen to a very high standard, enjoys training, and can motivate your staff to deliver a consistently enjoyable experience day after day? We are looking for a chef that is constantly pushing the boundaries of food being served in a sports arena. The successful Chef will be a strong leader and motivator to all levels of culinary associates. A strong attention to detail and chef that will be hands on in the kitchen is a must! Responsibilities The Executive Chef will be responsible for overall management of the kitchen, including supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor costs. The successful candidate will coordinate and control total function of the kitchen pertaining to food production and quality assurance. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers Corrective Counseling process, training and development, appraisals, payroll accountability. Acts as role model. Plan menus, catering packages, and daily specials maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare annual budgeting and ensure all fiscal responsibilities are met. Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing within corporate specifications. Maintains effective vendor relationships. Maintain a clean and orderly kitchen to comply with State and local Health Department regulations. Qualifications Ten years culinary management experience. Previous experience in a management role in high volume, multi-unit restaurant or large-scale catering operations environment; experience supervising personnel. Experience in a large luxury hotel or multi-unit upscale restaurant operations strongly preferred. Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue's concept. Extensive knowledge & skills monitoring food and labor cost, menu development and costing. Expertise with ordering and inventory procedures. Skilled with various computer programs. Experience managing a team in a union environment Familiar with health and sanitation guidelines. Candidate is required to take a culinary practical. ServSafe Certification ACF Certification levels CSC, CCC or CEC preferred or must obtain ACF certification within the first 2 years of employment. Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1
Our Exciting Work Environment Grounded in a foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. At the new arena at Seattle Center, we will provide the food and beverage concessions and luxury suites for our partner at a world class facility. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be. Are you a resourceful chef who holds your kitchen to a very high standard, enjoys training, and can motivate your staff to deliver a consistently enjoyable experience day after day? We are looking for a chef that is constantly pushing the boundaries of food being served in a sports arena. The successful Chef will be a strong leader and motivator to all levels of culinary associates. A strong attention to detail and chef that will be hands on in the kitchen is a must! Responsibilities The Executive Chef will be responsible for overall management of the kitchen, including supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor costs. The successful candidate will coordinate and control total function of the kitchen pertaining to food production and quality assurance. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers Corrective Counseling process, training and development, appraisals, payroll accountability. Acts as role model. Plan menus, catering packages, and daily specials maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare annual budgeting and ensure all fiscal responsibilities are met. Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing within corporate specifications. Maintains effective vendor relationships. Maintain a clean and orderly kitchen to comply with State and local Health Department regulations. Qualifications Ten years culinary management experience. Previous experience in a management role in high volume, multi-unit restaurant or large-scale catering operations environment; experience supervising personnel. Experience in a large luxury hotel or multi-unit upscale restaurant operations strongly preferred. Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue's concept. Extensive knowledge & skills monitoring food and labor cost, menu development and costing. Expertise with ordering and inventory procedures. Skilled with various computer programs. Experience managing a team in a union environment Familiar with health and sanitation guidelines. Candidate is required to take a culinary practical. ServSafe Certification ACF Certification levels CSC, CCC or CEC preferred or must obtain ACF certification within the first 2 years of employment. Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1
Feb 14, 2020
Full time
Our Exciting Work Environment Grounded in a foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. At the new arena at Seattle Center, we will provide the food and beverage concessions and luxury suites for our partner at a world class facility. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be. Are you a resourceful chef who holds your kitchen to a very high standard, enjoys training, and can motivate your staff to deliver a consistently enjoyable experience day after day? We are looking for a chef that is constantly pushing the boundaries of food being served in a sports arena. The successful Chef will be a strong leader and motivator to all levels of culinary associates. A strong attention to detail and chef that will be hands on in the kitchen is a must! Responsibilities The Executive Chef will be responsible for overall management of the kitchen, including supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor costs. The successful candidate will coordinate and control total function of the kitchen pertaining to food production and quality assurance. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers Corrective Counseling process, training and development, appraisals, payroll accountability. Acts as role model. Plan menus, catering packages, and daily specials maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare annual budgeting and ensure all fiscal responsibilities are met. Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing within corporate specifications. Maintains effective vendor relationships. Maintain a clean and orderly kitchen to comply with State and local Health Department regulations. Qualifications Ten years culinary management experience. Previous experience in a management role in high volume, multi-unit restaurant or large-scale catering operations environment; experience supervising personnel. Experience in a large luxury hotel or multi-unit upscale restaurant operations strongly preferred. Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue's concept. Extensive knowledge & skills monitoring food and labor cost, menu development and costing. Expertise with ordering and inventory procedures. Skilled with various computer programs. Experience managing a team in a union environment Familiar with health and sanitation guidelines. Candidate is required to take a culinary practical. ServSafe Certification ACF Certification levels CSC, CCC or CEC preferred or must obtain ACF certification within the first 2 years of employment. Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1
Our Exciting Work Environment Grounded in a foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. At the new arena at Seattle Center, we will provide the food and beverage concessions and luxury suites for our partner at a world class facility. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be. Are you a resourceful chef who holds your kitchen to a very high standard, enjoys training, and can motivate your staff to deliver a consistently enjoyable experience day after day? We are looking for a chef that is constantly pushing the boundaries of food being served in a sports arena. The successful Chef will be a strong leader and motivator to all levels of culinary associates. A strong attention to detail and chef that will be hands on in the kitchen is a must! Responsibilities The Executive Chef will be responsible for overall management of the kitchen, including supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor costs. The successful candidate will coordinate and control total function of the kitchen pertaining to food production and quality assurance. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers Corrective Counseling process, training and development, appraisals, payroll accountability. Acts as role model. Plan menus, catering packages, and daily specials maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare annual budgeting and ensure all fiscal responsibilities are met. Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing within corporate specifications. Maintains effective vendor relationships. Maintain a clean and orderly kitchen to comply with State and local Health Department regulations. Qualifications Ten years culinary management experience. Previous experience in a management role in high volume, multi-unit restaurant or large-scale catering operations environment; experience supervising personnel. Experience in a large luxury hotel or multi-unit upscale restaurant operations strongly preferred. Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue's concept. Extensive knowledge & skills monitoring food and labor cost, menu development and costing. Expertise with ordering and inventory procedures. Skilled with various computer programs. Experience managing a team in a union environment Familiar with health and sanitation guidelines. Candidate is required to take a culinary practical. ServSafe Certification ACF Certification levels CSC, CCC or CEC preferred or must obtain ACF certification within the first 2 years of employment. Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1
Feb 09, 2020
Full time
Our Exciting Work Environment Grounded in a foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. At the new arena at Seattle Center, we will provide the food and beverage concessions and luxury suites for our partner at a world class facility. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be. Are you a resourceful chef who holds your kitchen to a very high standard, enjoys training, and can motivate your staff to deliver a consistently enjoyable experience day after day? We are looking for a chef that is constantly pushing the boundaries of food being served in a sports arena. The successful Chef will be a strong leader and motivator to all levels of culinary associates. A strong attention to detail and chef that will be hands on in the kitchen is a must! Responsibilities The Executive Chef will be responsible for overall management of the kitchen, including supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor costs. The successful candidate will coordinate and control total function of the kitchen pertaining to food production and quality assurance. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers Corrective Counseling process, training and development, appraisals, payroll accountability. Acts as role model. Plan menus, catering packages, and daily specials maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare annual budgeting and ensure all fiscal responsibilities are met. Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing within corporate specifications. Maintains effective vendor relationships. Maintain a clean and orderly kitchen to comply with State and local Health Department regulations. Qualifications Ten years culinary management experience. Previous experience in a management role in high volume, multi-unit restaurant or large-scale catering operations environment; experience supervising personnel. Experience in a large luxury hotel or multi-unit upscale restaurant operations strongly preferred. Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue's concept. Extensive knowledge & skills monitoring food and labor cost, menu development and costing. Expertise with ordering and inventory procedures. Skilled with various computer programs. Experience managing a team in a union environment Familiar with health and sanitation guidelines. Candidate is required to take a culinary practical. ServSafe Certification ACF Certification levels CSC, CCC or CEC preferred or must obtain ACF certification within the first 2 years of employment. Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1
Corporate Executive Chef - Director of Culinary A growing and vibrant WA based restaurant group is looking for a Corporate Executive Chef to oversee BOH operations for their numerous locations in the Puget Sound area. Apply Today for the role of Corporate Executive Chef in the Seattle - Tacoma, WA area. Primary Purpose: Manage and direct the daily food and beverage operations throughout the company. Oversee purchases to obtain the best products at the best pricing, review contracts, obtain rebates, maintain positive vendor relations as well develop and test new menu items. Primary responsibilities: Develop new menu items as well as evaluate and upgrade current menu offerings as needed. Develop new items that will have widespread appeal as well as be a profitable item for the company. Assist Director of Marketing in menu development and creation of specials. Monitor and stay on top of food trends so that we can remain competitive. Provide ongoing training to the stores for new and existing menu items. Provide any training materials needed to the stores for new and existing menu items. Assure that consistent, high standards of food and beverage quality are being maintained by effectively purchasing quality ingredients. Maintain positive relations with our vendors and insure that we are obtaining favorable pricing. Review and negotiate contracts with various food vendors. Assures that suppliers are properly notified of specials so that there are no shortages. Makes regular store visits to insure that procedures are being followed and that all food items are fresh and correct. Provides ongoing training and education in the areas of sanitation and food safety. Receives and completes special projects or duties as assigned by the Director of Operations, Chief Operating Officer and/or Chief Executive Officer of the company. Apply Today for the role of Corporate Executive Chef Executive Chef in the Seattle - Tacoma, WA area. Send your resume today !
Feb 14, 2020
Full time
Corporate Executive Chef - Director of Culinary A growing and vibrant WA based restaurant group is looking for a Corporate Executive Chef to oversee BOH operations for their numerous locations in the Puget Sound area. Apply Today for the role of Corporate Executive Chef in the Seattle - Tacoma, WA area. Primary Purpose: Manage and direct the daily food and beverage operations throughout the company. Oversee purchases to obtain the best products at the best pricing, review contracts, obtain rebates, maintain positive vendor relations as well develop and test new menu items. Primary responsibilities: Develop new menu items as well as evaluate and upgrade current menu offerings as needed. Develop new items that will have widespread appeal as well as be a profitable item for the company. Assist Director of Marketing in menu development and creation of specials. Monitor and stay on top of food trends so that we can remain competitive. Provide ongoing training to the stores for new and existing menu items. Provide any training materials needed to the stores for new and existing menu items. Assure that consistent, high standards of food and beverage quality are being maintained by effectively purchasing quality ingredients. Maintain positive relations with our vendors and insure that we are obtaining favorable pricing. Review and negotiate contracts with various food vendors. Assures that suppliers are properly notified of specials so that there are no shortages. Makes regular store visits to insure that procedures are being followed and that all food items are fresh and correct. Provides ongoing training and education in the areas of sanitation and food safety. Receives and completes special projects or duties as assigned by the Director of Operations, Chief Operating Officer and/or Chief Executive Officer of the company. Apply Today for the role of Corporate Executive Chef Executive Chef in the Seattle - Tacoma, WA area. Send your resume today !
Do you have a passion for food? Come to work and enjoy the view! Sand Point Country Club seeks an Executive Chef who is a proactive motivator and thoughtful communicator to LEAD our Culinary Team! Competitive Compensation Package includes: Pay range is $90,000 to $100,000 per year Club pays 80% of your medical, dental, and vision insurance after 30 days Club pays 100% of your life and long-term disability insurance after 30 days Access to Club facilities*** Matching 401k after 6 months Experience: Specialty/Technical Training (4-year culinary degree or certification) Minimum of 6 years of experience in the culinary arts and at least 3 years of supervisory experience 3 years of private club experience Proficient with computer software including Microsoft Word and Excel Proven ability to build and foster a team environment Knowledge of food cost and inventory management principles Knowledge of applicable safety and sanitation procedures and training The ideal candidates would embody the following job knowledge and core competencies: Exemplary deliverer of motivation, diplomacy, balance, and tact while earning the respect of the team members as well as the Sand Point Community at large. Conducts themselves in a commendable, responsible, and professional manner at all times and encourages other team members to do the same to reflect the intended image of the Club throughout the Community. Demonstrate effective interpersonal relations skills, strong and proactive communications, and efficient delivery and gathering of information and logical delegation through numerous mediums such as orally, in writing, and electronically to the entire Club Team. Display careful judgement and be comfortable communicating with cross-functioning teams and multi-disciplinary projects with the ability to make complex decisions in a dynamic environment in support of the Club's Mission, Vision, and Values. Think, operate, exemplify, and deliver logically, creatively, strategically, and innovatively while meeting objectives and goals both near-term and long-term while displaying executive aptitude in fiscal, administrative, and operational matters and problem solving. Encourage elevated standards for all facilities, services, and of the entire Club Team to meet expectations or satisfaction and exceeding where possible. Assure that federal, state, and local laws in addition to Club policies and procedures are up to date and in compliance with the necessary and respective agencies. Exhibits excellent time management skills allowing them to oversee production and work on administrative tasks daily. Sand Point's Vision and Values : Vision: Sand Point Country Club provides a welcoming atmosphere driven by inclusive membership, dedicated employees, well-maintained facilities and innovative member experiences where enduring friendships are made and families flourish. Values: Integrity, Respect, Dedication, Sustainable, Environmental Stewards, Innovative, Community ***Founded in 1927, Sand Point Country Club is the only private golf club in Seattle with all of the amenities of a country club. Team members have access to the Club's numerous facilities including: Challenging 18-hole course re-designed by world renowned architect David McLay Kidd Covered, heated driving range Four outdoor and lighted tennis courts 24/7 Fitness Center
Feb 08, 2020
Full time
Do you have a passion for food? Come to work and enjoy the view! Sand Point Country Club seeks an Executive Chef who is a proactive motivator and thoughtful communicator to LEAD our Culinary Team! Competitive Compensation Package includes: Pay range is $90,000 to $100,000 per year Club pays 80% of your medical, dental, and vision insurance after 30 days Club pays 100% of your life and long-term disability insurance after 30 days Access to Club facilities*** Matching 401k after 6 months Experience: Specialty/Technical Training (4-year culinary degree or certification) Minimum of 6 years of experience in the culinary arts and at least 3 years of supervisory experience 3 years of private club experience Proficient with computer software including Microsoft Word and Excel Proven ability to build and foster a team environment Knowledge of food cost and inventory management principles Knowledge of applicable safety and sanitation procedures and training The ideal candidates would embody the following job knowledge and core competencies: Exemplary deliverer of motivation, diplomacy, balance, and tact while earning the respect of the team members as well as the Sand Point Community at large. Conducts themselves in a commendable, responsible, and professional manner at all times and encourages other team members to do the same to reflect the intended image of the Club throughout the Community. Demonstrate effective interpersonal relations skills, strong and proactive communications, and efficient delivery and gathering of information and logical delegation through numerous mediums such as orally, in writing, and electronically to the entire Club Team. Display careful judgement and be comfortable communicating with cross-functioning teams and multi-disciplinary projects with the ability to make complex decisions in a dynamic environment in support of the Club's Mission, Vision, and Values. Think, operate, exemplify, and deliver logically, creatively, strategically, and innovatively while meeting objectives and goals both near-term and long-term while displaying executive aptitude in fiscal, administrative, and operational matters and problem solving. Encourage elevated standards for all facilities, services, and of the entire Club Team to meet expectations or satisfaction and exceeding where possible. Assure that federal, state, and local laws in addition to Club policies and procedures are up to date and in compliance with the necessary and respective agencies. Exhibits excellent time management skills allowing them to oversee production and work on administrative tasks daily. Sand Point's Vision and Values : Vision: Sand Point Country Club provides a welcoming atmosphere driven by inclusive membership, dedicated employees, well-maintained facilities and innovative member experiences where enduring friendships are made and families flourish. Values: Integrity, Respect, Dedication, Sustainable, Environmental Stewards, Innovative, Community ***Founded in 1927, Sand Point Country Club is the only private golf club in Seattle with all of the amenities of a country club. Team members have access to the Club's numerous facilities including: Challenging 18-hole course re-designed by world renowned architect David McLay Kidd Covered, heated driving range Four outdoor and lighted tennis courts 24/7 Fitness Center
Free meals! Free onsite parking! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our University House Issaquah Community, Issaquah, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Leadership & Longevity Bonuses Employee Discount Programs Employee Assistance Program The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for our guests. Knowledge, Skills, and Abilities: Minimum of 3 years cooking experience in high volume food service. Washington State Food Card within two weeks of hire. ServSafe certification within three months of hire. Prior food service experience in hospitality or health care, preferred. Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoters) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!).
Feb 13, 2020
Full time
Free meals! Free onsite parking! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our University House Issaquah Community, Issaquah, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Leadership & Longevity Bonuses Employee Discount Programs Employee Assistance Program The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for our guests. Knowledge, Skills, and Abilities: Minimum of 3 years cooking experience in high volume food service. Washington State Food Card within two weeks of hire. ServSafe certification within three months of hire. Prior food service experience in hospitality or health care, preferred. Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoters) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!).
ERA Living - University House Issaquah
Issaquah, WA, USA
Free meals! Free onsite parking! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in?our University House Issaquah Community, Issaquah, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Leadership & Longevity Bonuses Employee Discount Programs Employee Assistance Program The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for our guests. Knowledge, Skills, and Abilities: Minimum of 3 years cooking experience in high volume food service. Washington State Food Card within two weeks of hire. ServSafe certification within three months of hire. Prior food service experience in hospitality or health care, preferred. Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoter?s) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN
Feb 13, 2020
Free meals! Free onsite parking! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in?our University House Issaquah Community, Issaquah, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Leadership & Longevity Bonuses Employee Discount Programs Employee Assistance Program The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for our guests. Knowledge, Skills, and Abilities: Minimum of 3 years cooking experience in high volume food service. Washington State Food Card within two weeks of hire. ServSafe certification within three months of hire. Prior food service experience in hospitality or health care, preferred. Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoter?s) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN
ERA Living - University House Issaquah
Issaquah, WA, USA
Free meals! Free onsite parking! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our University House Issaquah Community, Issaquah, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Leadership & Longevity Bonuses Employee Discount Programs Employee Assistance Program The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for our guests. Knowledge, Skills, and Abilities: Minimum of 3 years cooking experience in high volume food service. Washington State Food Card within two weeks of hire. ServSafe certification within three months of hire. Prior food service experience in hospitality or health care, preferred. Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN
Feb 13, 2020
Full time
Free meals! Free onsite parking! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our University House Issaquah Community, Issaquah, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Leadership & Longevity Bonuses Employee Discount Programs Employee Assistance Program The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for our guests. Knowledge, Skills, and Abilities: Minimum of 3 years cooking experience in high volume food service. Washington State Food Card within two weeks of hire. ServSafe certification within three months of hire. Prior food service experience in hospitality or health care, preferred. Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN
ERA Living - University House Issaquah
Issaquah, WA, USA
Free meals! Free onsite parking! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our University House Issaquah Community, Issaquah, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Leadership & Longevity Bonuses Employee Discount Programs Employee Assistance Program The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for our guests. Knowledge, Skills, and Abilities: Minimum of 3 years cooking experience in high volume food service. Washington State Food Card within two weeks of hire. ServSafe certification within three months of hire. Prior food service experience in hospitality or health care, preferred. Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN
Feb 11, 2020
Full time
Free meals! Free onsite parking! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our University House Issaquah Community, Issaquah, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Leadership & Longevity Bonuses Employee Discount Programs Employee Assistance Program The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for our guests. Knowledge, Skills, and Abilities: Minimum of 3 years cooking experience in high volume food service. Washington State Food Card within two weeks of hire. ServSafe certification within three months of hire. Prior food service experience in hospitality or health care, preferred. Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN
Sick of working in restaurants? We are too. Primal Chef is a Personal Chef service from Seattle expanding business to Los Angeles. We are currently seeking chefs to help with our growing schedule. This will start as random occasional gigs but can also include weeks of steady work depending on client needs. You will be mainly doing meal prep in homes, teaching private cooking lessons, and helping with larger events. This job is perfect for someone who is looking to make extra side money or is interested in getting into the private chef scene. We are a relatively new, small company but growing fast and need reliable people to come with us. Pay is $20 - $30 per hour to start DOE About you: - Interest or experience with Paleo, Bulletproof, Whole30, Keto, etc preferred. - Previous experience as a professional chef or cook required - Previous experience as a personal chef preferred - Able to work quick and neat without sacrificing quality of the product. You will essentially be preparing a week's worth of food in just a few hours. - Non-smokers only. No heavy drinkers / drug users. We are all about health and wellness and will only hire people that represent the company's values. - Able to pass a background check - Culinary school graduates preferred, students welcome to apply. - Must have valid food handler's permit If interested please send in a resume with a short bio in the email. Primal Chef specializes in making healthy food taste good, and making healthier versions of your favorite foods. Primal Chef is owned by Chef Gil Butler. He's a graduate of Seattle Culinary Academy and has worked with clients ranging from busy families to business executives and Hollywood producers. Chef Gil is the former Executive Chef at Dave Asprey's 40 Years of Zen. He has also served as head chef for high net-worth private family households, managing their kitchens and other chefs. He is a Certified Nutritional Therapist, holds a Bachelor's degree from University of Washington, and is proficient in kitchen conversational Spanish. Chef Gil specializes in catering toward people interested in the Paleo, Keto, Whole30, and Bulletproof diets, as well as those who are gluten-free, have dietary restrictions, or just want to eat healthy. He also has extensive experience cooking for and coaching people with certain health conditions such as Lyme disease, mold toxicity, SIBO, brain injuries, and various digestive and auto-immune diseases. Chef Gil has worked as a private travel chef in places all over the world such as Thailand, the Hamptons, and Los Altos. He is currently residing in Los Angeles, California as of January 2020 and will be taking on new clients. Please contact us ASAP to be considered! Chef Gil supervises the hiring of chefs for Primal Chef's Private Chef Placement service.
Jan 23, 2020
Full time
Sick of working in restaurants? We are too. Primal Chef is a Personal Chef service from Seattle expanding business to Los Angeles. We are currently seeking chefs to help with our growing schedule. This will start as random occasional gigs but can also include weeks of steady work depending on client needs. You will be mainly doing meal prep in homes, teaching private cooking lessons, and helping with larger events. This job is perfect for someone who is looking to make extra side money or is interested in getting into the private chef scene. We are a relatively new, small company but growing fast and need reliable people to come with us. Pay is $20 - $30 per hour to start DOE About you: - Interest or experience with Paleo, Bulletproof, Whole30, Keto, etc preferred. - Previous experience as a professional chef or cook required - Previous experience as a personal chef preferred - Able to work quick and neat without sacrificing quality of the product. You will essentially be preparing a week's worth of food in just a few hours. - Non-smokers only. No heavy drinkers / drug users. We are all about health and wellness and will only hire people that represent the company's values. - Able to pass a background check - Culinary school graduates preferred, students welcome to apply. - Must have valid food handler's permit If interested please send in a resume with a short bio in the email. Primal Chef specializes in making healthy food taste good, and making healthier versions of your favorite foods. Primal Chef is owned by Chef Gil Butler. He's a graduate of Seattle Culinary Academy and has worked with clients ranging from busy families to business executives and Hollywood producers. Chef Gil is the former Executive Chef at Dave Asprey's 40 Years of Zen. He has also served as head chef for high net-worth private family households, managing their kitchens and other chefs. He is a Certified Nutritional Therapist, holds a Bachelor's degree from University of Washington, and is proficient in kitchen conversational Spanish. Chef Gil specializes in catering toward people interested in the Paleo, Keto, Whole30, and Bulletproof diets, as well as those who are gluten-free, have dietary restrictions, or just want to eat healthy. He also has extensive experience cooking for and coaching people with certain health conditions such as Lyme disease, mold toxicity, SIBO, brain injuries, and various digestive and auto-immune diseases. Chef Gil has worked as a private travel chef in places all over the world such as Thailand, the Hamptons, and Los Altos. He is currently residing in Los Angeles, California as of January 2020 and will be taking on new clients. Please contact us ASAP to be considered! Chef Gil supervises the hiring of chefs for Primal Chef's Private Chef Placement service.
FOH EVENT STAFF (Front of House). Your duties include, but not limited to: event service leadership skills, time management, full-service execution knowledge, and the ability to use creative thinking during an event. It is also your responsibility to review the SEO (Special Event Order), food inventory as well as any additional supplies needed for event execution. As FOH EVENT STAFF, you should have the following: strong leadership, sense of urgency, knowledge, sense of food art, and strong communication skills. You must have the ability to interact with multiple people such as Event Chefs, designers and Event Managers, staff, and guests. Project management and organization skills are essential because FOH EVENT STAFF are responsible for most guest service quality, assistance in presentation, timing, and ensuring the top quality of service for all on-site client dinners, meetings, and catered events of all sizes. On Site Staff Responsibilities: - Be able to deliver all the client s expectations - Maintain proper uniform standards - Follow policies and procedures - Onsite training to all staff when applicable - Continually lead others by examples of proper procedures - Use positive reinforcement towards all staff members - Use effective communication between BOH and FOH for smooth service - Effectively organize to whatever situation that is presented to produce a successful event - Ensure safety measures are being followed - Critical thinking Time Management: - Must be able to adhere to event timeline and manage flow of service - Must be detail oriented for event set-up requirements - Must be reliable and arrive to work on time, every time Interpersonal and Communication Skills: - Communicate effectively with staff, clients, guests, wedding/event planners, vendors, facility personnel, and Event Designers - Be able to recognize client and guest needs and react appropriately and efficiently - Communicate satisfaction/dissatisfaction to Event Chef - Must always present yourself as available in any way to the client to accommodate them continually throughout the event Physical Demands: - Required to stand on your feet for long hours Associated topics: executive chef, lead, pastry, pastry chef, prep chef, salad chef, sous, sous chef, sushi, sushi chef
Feb 16, 2020
Full time
FOH EVENT STAFF (Front of House). Your duties include, but not limited to: event service leadership skills, time management, full-service execution knowledge, and the ability to use creative thinking during an event. It is also your responsibility to review the SEO (Special Event Order), food inventory as well as any additional supplies needed for event execution. As FOH EVENT STAFF, you should have the following: strong leadership, sense of urgency, knowledge, sense of food art, and strong communication skills. You must have the ability to interact with multiple people such as Event Chefs, designers and Event Managers, staff, and guests. Project management and organization skills are essential because FOH EVENT STAFF are responsible for most guest service quality, assistance in presentation, timing, and ensuring the top quality of service for all on-site client dinners, meetings, and catered events of all sizes. On Site Staff Responsibilities: - Be able to deliver all the client s expectations - Maintain proper uniform standards - Follow policies and procedures - Onsite training to all staff when applicable - Continually lead others by examples of proper procedures - Use positive reinforcement towards all staff members - Use effective communication between BOH and FOH for smooth service - Effectively organize to whatever situation that is presented to produce a successful event - Ensure safety measures are being followed - Critical thinking Time Management: - Must be able to adhere to event timeline and manage flow of service - Must be detail oriented for event set-up requirements - Must be reliable and arrive to work on time, every time Interpersonal and Communication Skills: - Communicate effectively with staff, clients, guests, wedding/event planners, vendors, facility personnel, and Event Designers - Be able to recognize client and guest needs and react appropriately and efficiently - Communicate satisfaction/dissatisfaction to Event Chef - Must always present yourself as available in any way to the client to accommodate them continually throughout the event Physical Demands: - Required to stand on your feet for long hours Associated topics: executive chef, lead, pastry, pastry chef, prep chef, salad chef, sous, sous chef, sushi, sushi chef
LEADERSHIP AT JOEY RESTAURANTS Ever wondered about a career in Hospitality Management? The JOEY Restaurant Group is a leader in the premium casual dining market. We have been delivering exceptional dining experiences within a fun and lively setting since 1992 and currently operate over 40 locations throughout BC, Alberta, Manitoba, Ontario, Washington State and California. Our menu is globally-inspired by little out-of-the-way places from all around the world. We take care of our guests with service that seems to say, "We thought of that just for you." Take Your Leadership Career To The Next Level at JOEY Restaurants: The Accelerated Leadership Program is designed for highly driven and motivated professionals looking to jumpstart their leadership career in hospitality and culinary. Individuals looking to graduate our program need to have a passion for delivering iconic hospitality and the desire to run a multi-million-dollar business. The program is personalized to each member experience level with emphasis on both personal and professional development. Individuals will graduate the Accelerated Leadership Program will own an area of business within JOEY Restaurant Group. All roles are based on experience level when entering the program. Only exceptional people work at JOEY Restaurants. And those who lead them? They have something special. Determination, drive and a relentless drive to succeed. Bring your magnetic leadership style to our floor and make a difference in the lives of the JOEY Partners you lead, and the guests you host, as a Leader. Interviewing For: General Manager Assistant General Manager Bar Manager Day Manager Night Manager Take Your Culinary Career To The Next Level at JOEY Restaurants: Culinary leaders at JOEY don't just run a kitchen- they cook shoulder to shoulder with some of the most dedicated, driven and creative people in the industry. How do we know? Because we helped them get there. Interviewing For: Chefs Day Sous Chef Night Sous Chef Head Sous Chef Why JOEY? A fun, engaging, high energy atmosphere Flexible schedules and competitive wages. Growth opportunities and a career path that is performance driven - We work hard and play hard. A career which is challenging, engaging and one which is dedicated to providing incredible guest experiences and elevating careers. The ability to acquire the knowledge, experience, and confidence you need to prepare for Red Seal Certification and then you Certified Chef de Cuisine. The option to participate in our in-store culinary competitions, quick-fire challenges, and black box challenges to drive the development of your culinary skills. Learn more about what it's on Instagram Requirements Still curious? RSVP and come to the event to learn more! JOEY Restaurants is growing in the US and we are hosting a Leadership Education Night at JOEY Southcenter to enjoy a night of hospitality and learn about careers at JOEY. Tuesday, January 14th from 5-7 PM Hosted at JOEY Southcenter: 758 Southcenter Mall, Tukwila, WA 98188, United States We are hiring a variety of leadership positions based on experience for both Front of House and Back of House. Role are available at JOEY Bellevue, JOEY Southcenter and JOEY U-Village. Come as you are, leave even better. JOEY Restaurants is an Equal Employment Opportunity Employer.
Feb 16, 2020
Full time
LEADERSHIP AT JOEY RESTAURANTS Ever wondered about a career in Hospitality Management? The JOEY Restaurant Group is a leader in the premium casual dining market. We have been delivering exceptional dining experiences within a fun and lively setting since 1992 and currently operate over 40 locations throughout BC, Alberta, Manitoba, Ontario, Washington State and California. Our menu is globally-inspired by little out-of-the-way places from all around the world. We take care of our guests with service that seems to say, "We thought of that just for you." Take Your Leadership Career To The Next Level at JOEY Restaurants: The Accelerated Leadership Program is designed for highly driven and motivated professionals looking to jumpstart their leadership career in hospitality and culinary. Individuals looking to graduate our program need to have a passion for delivering iconic hospitality and the desire to run a multi-million-dollar business. The program is personalized to each member experience level with emphasis on both personal and professional development. Individuals will graduate the Accelerated Leadership Program will own an area of business within JOEY Restaurant Group. All roles are based on experience level when entering the program. Only exceptional people work at JOEY Restaurants. And those who lead them? They have something special. Determination, drive and a relentless drive to succeed. Bring your magnetic leadership style to our floor and make a difference in the lives of the JOEY Partners you lead, and the guests you host, as a Leader. Interviewing For: General Manager Assistant General Manager Bar Manager Day Manager Night Manager Take Your Culinary Career To The Next Level at JOEY Restaurants: Culinary leaders at JOEY don't just run a kitchen- they cook shoulder to shoulder with some of the most dedicated, driven and creative people in the industry. How do we know? Because we helped them get there. Interviewing For: Chefs Day Sous Chef Night Sous Chef Head Sous Chef Why JOEY? A fun, engaging, high energy atmosphere Flexible schedules and competitive wages. Growth opportunities and a career path that is performance driven - We work hard and play hard. A career which is challenging, engaging and one which is dedicated to providing incredible guest experiences and elevating careers. The ability to acquire the knowledge, experience, and confidence you need to prepare for Red Seal Certification and then you Certified Chef de Cuisine. The option to participate in our in-store culinary competitions, quick-fire challenges, and black box challenges to drive the development of your culinary skills. Learn more about what it's on Instagram Requirements Still curious? RSVP and come to the event to learn more! JOEY Restaurants is growing in the US and we are hosting a Leadership Education Night at JOEY Southcenter to enjoy a night of hospitality and learn about careers at JOEY. Tuesday, January 14th from 5-7 PM Hosted at JOEY Southcenter: 758 Southcenter Mall, Tukwila, WA 98188, United States We are hiring a variety of leadership positions based on experience for both Front of House and Back of House. Role are available at JOEY Bellevue, JOEY Southcenter and JOEY U-Village. Come as you are, leave even better. JOEY Restaurants is an Equal Employment Opportunity Employer.
Theo Chocolate is based on a core idea - chocolate can be made in a way that allows everyone in the bean to bar process to thrive. It's part of why we make our own chocolate, to ensure that everyone involved is treated in a way that we can be proud of and that only the highest quality ingredients and processes are used. The result: delicious, award-winning chocolate. When you taste our chocolate, you will experience our passion and integrity in every luscious bite. Theo Chocolate is proud to be the first organic, fair trade, bean to bar chocolate factory in the United States. It takes a large array of duties and committed people to make great chocolate. Our factory, kitchen, marketing and administrative offices are all located in a historical building in the Fremont district of Seattle, WA. We are looking for a Kitchen Production Manager to join our collaborative team. This position is responsible for managing a team of 10+ chocolatiers and confection packing staff who create and produce our delicious confections and candies. The ideal candidate would have exemplary management skills, experience overseeing day to day kitchen activities and a passion for chocolate! Key Duties and Responsibilities : Reviews production orders or schedules to ascertain product data such as types, quantities, and specifications of products and scheduled delivery dates in order to plan department operations. Plans production operations establishing daily priorities and sequences for manufacturing products. Prepares production schedules and coordinates manufacturing activities to ensure production and quality of products meets specifications based on seasonal inventory needs. This includes future production planning and scheduling Works closely across all areas of management including Product Development manager, Theo Retail Store Manager, Sales Manager, the Chocolate Production Manager, and the QA/QC Manager and product and process developers. Manages kitchen and confections packing personnel; which includes scheduling, performance evaluations, training, mentoring, resolving complaints and disputes, disciplinary actions, hiring, and terminations. Manages all inventory of all ingredients made in house, products used in specialty chocolate bar production and confections. Research and order products. Manages inventory of all packaging for confections and other specialty products. Periodically organizes and oversees food events/classes in the retail store or outside events as resident chef which includes menu creation, food procurement, managing the budget, planning and staffing of the food production. Manages the research, development, and testing of new Theo confections and specialty products. Participates on the Theo Chocolate Sensory panel to assist in advising flavor profile direction, may include changes to roast curve or other changes such as conche time. Researches and develops other products for 3rd parties and manage business relations with the partnerships. An example of this is Sugar Plum and the production of sugar paste. Keeping in mind the business case: product margin, capital expense needs, and the benefit to the business. Provides proper job training and encourages work habits to ensure adherence to procedures, regulations employee & food safety. Manages kitchen confection product development and custom orders. Tracks expenditures and evaluates ideas based on Theo esthetics and production limitations. Oversees accurate and timely completion of production records, cost of goods, inventory levels and lot tracking data in the ERP system. Responsible for meeting financial targets for labor utilization, cost reduction, and inventory management. Ensures the production operation complies with all regulatory and Theo Chocolate established controls for food safety, product quality, factory safety, GMP's, Food Safety, FSMA, HACCP, Allergen Control, Organic, Fair for Life and Kosher segregation. Oversees, maintains and exceeds sanitation standards to meet all regulatory, company, and customer requirements. Co-ordinates with engineering / maintenance for necessary repairs and maintenance required by PM Program or as needed. Develops or revises standard operational and working practices and observes workers to ensure compliance with standards. Fill-in making products in productions as needed. Manages customer relationships, sales forecast and production of other non-chocolate products. Other duties may be assigned. Qualifications: Education/Experience: Must have two-year associates degree in pastry production, culinary arts or restaurant management with four years+ related managerial or supervisory experience in food production, kitchen management, catering management or equivalent combination of education and experience. Experience or technical training with chocolate and confections is a plus. Must have experience with inventory control and production planning. Must have a minimum of two-years adhering to and improving employee and food safety programs. Supervisory Responsibilities: Manages over ten employees in the Confections Kitchen and Confections Packing department. May manage additional temporary staff during peak holiday season. Is responsible for the overall direction, coordination, and evaluation of this department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Analyzes workload and recommends changes in need for personnel. Responsibilities include revising job descriptions, interviewing, hiring, and training employees; planning, assigning, and directing work; reviewing performance; recommending pay increases, rewarding and disciplining employees; addressing complaints and resolving problems. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the key functions of this job. Lift and/or move up to 55 pounds. Specific vision abilities required by this job include: Close vision and depth perception. Frequently required to stand, walk, use hands to finger, handle, feel, reach with hands and arms, talk or hear, and taste or smell. Occasionally required to: sit; stoop, kneel, crouch, or crawl and climb or balance.
Feb 08, 2020
Full time
Theo Chocolate is based on a core idea - chocolate can be made in a way that allows everyone in the bean to bar process to thrive. It's part of why we make our own chocolate, to ensure that everyone involved is treated in a way that we can be proud of and that only the highest quality ingredients and processes are used. The result: delicious, award-winning chocolate. When you taste our chocolate, you will experience our passion and integrity in every luscious bite. Theo Chocolate is proud to be the first organic, fair trade, bean to bar chocolate factory in the United States. It takes a large array of duties and committed people to make great chocolate. Our factory, kitchen, marketing and administrative offices are all located in a historical building in the Fremont district of Seattle, WA. We are looking for a Kitchen Production Manager to join our collaborative team. This position is responsible for managing a team of 10+ chocolatiers and confection packing staff who create and produce our delicious confections and candies. The ideal candidate would have exemplary management skills, experience overseeing day to day kitchen activities and a passion for chocolate! Key Duties and Responsibilities : Reviews production orders or schedules to ascertain product data such as types, quantities, and specifications of products and scheduled delivery dates in order to plan department operations. Plans production operations establishing daily priorities and sequences for manufacturing products. Prepares production schedules and coordinates manufacturing activities to ensure production and quality of products meets specifications based on seasonal inventory needs. This includes future production planning and scheduling Works closely across all areas of management including Product Development manager, Theo Retail Store Manager, Sales Manager, the Chocolate Production Manager, and the QA/QC Manager and product and process developers. Manages kitchen and confections packing personnel; which includes scheduling, performance evaluations, training, mentoring, resolving complaints and disputes, disciplinary actions, hiring, and terminations. Manages all inventory of all ingredients made in house, products used in specialty chocolate bar production and confections. Research and order products. Manages inventory of all packaging for confections and other specialty products. Periodically organizes and oversees food events/classes in the retail store or outside events as resident chef which includes menu creation, food procurement, managing the budget, planning and staffing of the food production. Manages the research, development, and testing of new Theo confections and specialty products. Participates on the Theo Chocolate Sensory panel to assist in advising flavor profile direction, may include changes to roast curve or other changes such as conche time. Researches and develops other products for 3rd parties and manage business relations with the partnerships. An example of this is Sugar Plum and the production of sugar paste. Keeping in mind the business case: product margin, capital expense needs, and the benefit to the business. Provides proper job training and encourages work habits to ensure adherence to procedures, regulations employee & food safety. Manages kitchen confection product development and custom orders. Tracks expenditures and evaluates ideas based on Theo esthetics and production limitations. Oversees accurate and timely completion of production records, cost of goods, inventory levels and lot tracking data in the ERP system. Responsible for meeting financial targets for labor utilization, cost reduction, and inventory management. Ensures the production operation complies with all regulatory and Theo Chocolate established controls for food safety, product quality, factory safety, GMP's, Food Safety, FSMA, HACCP, Allergen Control, Organic, Fair for Life and Kosher segregation. Oversees, maintains and exceeds sanitation standards to meet all regulatory, company, and customer requirements. Co-ordinates with engineering / maintenance for necessary repairs and maintenance required by PM Program or as needed. Develops or revises standard operational and working practices and observes workers to ensure compliance with standards. Fill-in making products in productions as needed. Manages customer relationships, sales forecast and production of other non-chocolate products. Other duties may be assigned. Qualifications: Education/Experience: Must have two-year associates degree in pastry production, culinary arts or restaurant management with four years+ related managerial or supervisory experience in food production, kitchen management, catering management or equivalent combination of education and experience. Experience or technical training with chocolate and confections is a plus. Must have experience with inventory control and production planning. Must have a minimum of two-years adhering to and improving employee and food safety programs. Supervisory Responsibilities: Manages over ten employees in the Confections Kitchen and Confections Packing department. May manage additional temporary staff during peak holiday season. Is responsible for the overall direction, coordination, and evaluation of this department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Analyzes workload and recommends changes in need for personnel. Responsibilities include revising job descriptions, interviewing, hiring, and training employees; planning, assigning, and directing work; reviewing performance; recommending pay increases, rewarding and disciplining employees; addressing complaints and resolving problems. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the key functions of this job. Lift and/or move up to 55 pounds. Specific vision abilities required by this job include: Close vision and depth perception. Frequently required to stand, walk, use hands to finger, handle, feel, reach with hands and arms, talk or hear, and taste or smell. Occasionally required to: sit; stoop, kneel, crouch, or crawl and climb or balance.
