What Makes a McKibbon Executive Sous Chef? JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. Job Requirements: Education and Experience High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area The lawful ability to serve alcohol (18 years old) and/or prepare alcoholic beverages (21 years old) The ability to work a varied shift that includes weekends, holidays, and special events The ability to prepare and cook food according to recipes, quality standards, and presentation standards The ability to operate a variety of kitchen equipment The ability to meet any additional meal requirements, allergies, dietary needs, and special requests according to request A clear understanding of the English language: you can read, write, and verbally communicate in English The physical ability to stand, sit, or walk for an extended period of time Knowledge of beer, wine, liquor, and common drink recipes Knowledge of alcohol laws Knowledge of dining room service procedures and kitchen functions Experience working at a hotel establishment (highly desired) The ability to communicate in an efficient and friendly manner The ability to maintain a professional appearance Remaining calm under pressure while working with speed and accuracy Completing and excelling at any necessary certifications and safety training Developing and maintaining a positive working relationship with others Supporting team members to reach common goals Ensuring adherence to quality expectations and standards
Nov 24, 2020
Full time
What Makes a McKibbon Executive Sous Chef? JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. Job Requirements: Education and Experience High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area The lawful ability to serve alcohol (18 years old) and/or prepare alcoholic beverages (21 years old) The ability to work a varied shift that includes weekends, holidays, and special events The ability to prepare and cook food according to recipes, quality standards, and presentation standards The ability to operate a variety of kitchen equipment The ability to meet any additional meal requirements, allergies, dietary needs, and special requests according to request A clear understanding of the English language: you can read, write, and verbally communicate in English The physical ability to stand, sit, or walk for an extended period of time Knowledge of beer, wine, liquor, and common drink recipes Knowledge of alcohol laws Knowledge of dining room service procedures and kitchen functions Experience working at a hotel establishment (highly desired) The ability to communicate in an efficient and friendly manner The ability to maintain a professional appearance Remaining calm under pressure while working with speed and accuracy Completing and excelling at any necessary certifications and safety training Developing and maintaining a positive working relationship with others Supporting team members to reach common goals Ensuring adherence to quality expectations and standards
Snooze presents "The Breakfast Experience" What role does your character play? As second in command of the Snooze Heart of House you are responsible for ensuring the highest quality food, as per Snooze standards. Your primary duties will include, but are certainly not limited to; maintaining all kitchen functions including food purchasing & inventory maintenance, food preparation and overall leadership while maintaining quality standards and sanitation and cleanliness. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion and cost control. You will be the Head Chef's right hand man in ensuring that guest satisfaction is met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the HOH. What will your character be responsible for bringing to the stage? ●Accurately manage all kitchen Snoozers to ensure adherence to all Snooze practices, procedures, methods, and expectations ●Be knowledgeable of Snooze policies regarding Snoozers and administer prompt, fair and consistent corrective action for any and all violations of company standards ●Maintain quality standards, at high volume, according to the guidelines of the Snooze Food and Beverage Doctrine, ensuring the best possible product goes in and out the kitchen doors ●Assist the management team in making employment and termination decisions. This includes maintaining staffing levels, interviewing, hiring, training, evaluating, reviewing, and disciplining HOH Snoozers as appropriate ●Properly training all HOH Snoozers about the practices regarding cleanliness, sanitation, safe equipment operating, and proper kitchen tool usage as well as building cross-training/development goals for your team ●Assist Head Chef in preparing all required paperwork, including inventory, ordering, forms, reports and schedules ●Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and preventative maintenance plans ●Assist in controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures ●Control labor cost by assisting in scheduling based upon forecasted sales, positions needed, and proper time management ●Provide safety training in first aid, lifting and carrying objects and handling hazardous materials Do you fit this character role? ●A minimum of 1 year of experience in the restaurant industry; preferably with supervisory experience ●Must be able to communicate clearly with other managers, Snoozers and Guests ●Be able to work in a standing position for long periods of time (up to 12 hours) ●Must be able to reach, bend, stoop and frequently lift up to 50 pounds ●Must have the stamina to work 50 to 60 hours per week What are the perks of playing this role? ●Competitive Wages ●Daily meal benefits ●Health, dental & vision insurance ●Paid Vacation and Holidays ●Breakfast and lunch hours- no late nights! ●Ongoing leadership development and professional growth ●Unlimited dance parties ●Super fun work environment We can't wait to provide you a place where the best character on stage is YOU! We are looking for dynamic people who are self-motivated, dedicated and have a strong passion for food and people! If you are a fun-loving, joke-making, out-of-the-box thinking breakfast lover that is going to bring this "Breakfast Experience" to life, we will certainly put you center stage. Are you ready for this curtain call?
Nov 23, 2020
Full time
Snooze presents "The Breakfast Experience" What role does your character play? As second in command of the Snooze Heart of House you are responsible for ensuring the highest quality food, as per Snooze standards. Your primary duties will include, but are certainly not limited to; maintaining all kitchen functions including food purchasing & inventory maintenance, food preparation and overall leadership while maintaining quality standards and sanitation and cleanliness. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion and cost control. You will be the Head Chef's right hand man in ensuring that guest satisfaction is met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the HOH. What will your character be responsible for bringing to the stage? ●Accurately manage all kitchen Snoozers to ensure adherence to all Snooze practices, procedures, methods, and expectations ●Be knowledgeable of Snooze policies regarding Snoozers and administer prompt, fair and consistent corrective action for any and all violations of company standards ●Maintain quality standards, at high volume, according to the guidelines of the Snooze Food and Beverage Doctrine, ensuring the best possible product goes in and out the kitchen doors ●Assist the management team in making employment and termination decisions. This includes maintaining staffing levels, interviewing, hiring, training, evaluating, reviewing, and disciplining HOH Snoozers as appropriate ●Properly training all HOH Snoozers about the practices regarding cleanliness, sanitation, safe equipment operating, and proper kitchen tool usage as well as building cross-training/development goals for your team ●Assist Head Chef in preparing all required paperwork, including inventory, ordering, forms, reports and schedules ●Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and preventative maintenance plans ●Assist in controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures ●Control labor cost by assisting in scheduling based upon forecasted sales, positions needed, and proper time management ●Provide safety training in first aid, lifting and carrying objects and handling hazardous materials Do you fit this character role? ●A minimum of 1 year of experience in the restaurant industry; preferably with supervisory experience ●Must be able to communicate clearly with other managers, Snoozers and Guests ●Be able to work in a standing position for long periods of time (up to 12 hours) ●Must be able to reach, bend, stoop and frequently lift up to 50 pounds ●Must have the stamina to work 50 to 60 hours per week What are the perks of playing this role? ●Competitive Wages ●Daily meal benefits ●Health, dental & vision insurance ●Paid Vacation and Holidays ●Breakfast and lunch hours- no late nights! ●Ongoing leadership development and professional growth ●Unlimited dance parties ●Super fun work environment We can't wait to provide you a place where the best character on stage is YOU! We are looking for dynamic people who are self-motivated, dedicated and have a strong passion for food and people! If you are a fun-loving, joke-making, out-of-the-box thinking breakfast lover that is going to bring this "Breakfast Experience" to life, we will certainly put you center stage. Are you ready for this curtain call?
At RH we believe deeply that the "right" people are our greatest asset. We value people with high energy, who possess the ability to energize others. People who are smart, creative and have a point of view. People who see the answer in every problem, versus those who see the problem in every answer. People who are driven, determined and won't take "no" for an answer. We value team players, people who are more concerned with what's right, rather than who's right. RH is seeking a Line Cook with the ability to support company leadership in the execution of business strategies. This includes: maintaining all kitchen cooking and service standards, assisting with product check-in and rotation, supporting management in executing with excellence all aspects of the culinary program, and providing world class customer service to internal and external guests while taking great care of the equipment and facilities. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position. KEY JOB TASKS & RESPONSIBILITIES Live Our Values: People, Quality, Service and Innovation Deliver first-class service to both internal and external guests Support the Executive Chef, Sous Chef, and Jr Sous Chef and all kitchen team members with daily tasks to ensure readiness for service Ensure all recipes and orders are executed at the highest possible standards of accuracy and in a timely manner Responsible for the daily setup and break down of the kitchen including their specific stations Communicate order and/or prep needs to the Chef or Sous Chefs Taste food during production and service to ensure quality and consistency Label, date and properly rotate all food and ingredients. Consistently uphold the highest standards of cleanliness and sanitation Receive and check in orders to ensure their quality and accuracy Assume responsibility for their entire station and all ingredients/prep on that station Ensure the kitchen and all storage areas are clean and organized throughout the course of the day Engage guests when appropriate to make them feel welcomed and "at home" Always provide the highest quality service to internal and external guests Assist with onsite and offsite events Develop and maintain a working knowledge/interest in RH core furnishings business Be knowledgeable of all food and beverage offerings Complete any additional tasks as assigned by Food & Beverage Management or Gallery Leaders Attend and participate at all scheduled meetings and trainings Participate in teamwork and foster harmonious working climate Communicate with management any product or service issues or opportunities for the Kitchen area Embrace change and deliver top results no matter the obstacle REQUIREMENTS Minimum of 2 years relative experience in hospitality industry ServSafe Manager Certified Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine, wine and beer Great knife skills and experience on hot and cold line Energetic, accountable and team oriented Ability to work independently and with all levels of leadership in a fast paced environment Team player with enthusiastic outlook and creative mind Strong decision making abilities Strong organizational skills and attention to detail Willingness to contribute ideas, take ownership of and go beyond their responsibilities to ensure the success of the team PHYSICAL REQUIREMENTS Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time SCHEDULING REQUIREMENTS This position is full time. Candidates must be willing to have flexible schedules and must be willing to work weekends, evenings, and holidays in rotation.
Nov 22, 2020
Full time
At RH we believe deeply that the "right" people are our greatest asset. We value people with high energy, who possess the ability to energize others. People who are smart, creative and have a point of view. People who see the answer in every problem, versus those who see the problem in every answer. People who are driven, determined and won't take "no" for an answer. We value team players, people who are more concerned with what's right, rather than who's right. RH is seeking a Line Cook with the ability to support company leadership in the execution of business strategies. This includes: maintaining all kitchen cooking and service standards, assisting with product check-in and rotation, supporting management in executing with excellence all aspects of the culinary program, and providing world class customer service to internal and external guests while taking great care of the equipment and facilities. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position. KEY JOB TASKS & RESPONSIBILITIES Live Our Values: People, Quality, Service and Innovation Deliver first-class service to both internal and external guests Support the Executive Chef, Sous Chef, and Jr Sous Chef and all kitchen team members with daily tasks to ensure readiness for service Ensure all recipes and orders are executed at the highest possible standards of accuracy and in a timely manner Responsible for the daily setup and break down of the kitchen including their specific stations Communicate order and/or prep needs to the Chef or Sous Chefs Taste food during production and service to ensure quality and consistency Label, date and properly rotate all food and ingredients. Consistently uphold the highest standards of cleanliness and sanitation Receive and check in orders to ensure their quality and accuracy Assume responsibility for their entire station and all ingredients/prep on that station Ensure the kitchen and all storage areas are clean and organized throughout the course of the day Engage guests when appropriate to make them feel welcomed and "at home" Always provide the highest quality service to internal and external guests Assist with onsite and offsite events Develop and maintain a working knowledge/interest in RH core furnishings business Be knowledgeable of all food and beverage offerings Complete any additional tasks as assigned by Food & Beverage Management or Gallery Leaders Attend and participate at all scheduled meetings and trainings Participate in teamwork and foster harmonious working climate Communicate with management any product or service issues or opportunities for the Kitchen area Embrace change and deliver top results no matter the obstacle REQUIREMENTS Minimum of 2 years relative experience in hospitality industry ServSafe Manager Certified Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine, wine and beer Great knife skills and experience on hot and cold line Energetic, accountable and team oriented Ability to work independently and with all levels of leadership in a fast paced environment Team player with enthusiastic outlook and creative mind Strong decision making abilities Strong organizational skills and attention to detail Willingness to contribute ideas, take ownership of and go beyond their responsibilities to ensure the success of the team PHYSICAL REQUIREMENTS Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time SCHEDULING REQUIREMENTS This position is full time. Candidates must be willing to have flexible schedules and must be willing to work weekends, evenings, and holidays in rotation.
At RH we believe deeply that the "right" people are our greatest asset. We value people with high energy, who possess the ability to energize others. People who are smart, creative and have a point of view. People who see the answer in every problem, versus those who see the problem in every answer. People who are driven, determined and won't take "no" for an answer. We value team players, people who are more concerned with what's right, rather than who's right. RH is seeking a Prep Cook with the ability to support company leadership in the execution of business strategies for our successful Food & Beverage concept. This includes: maintaining all kitchen prep standards, supporting management in executing with excellence all aspects of the culinary program, and providing world class customer service to internal and external guests while taking great care of the equipment and facilities. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position. RESPONSIBILITIES Live Our Values: People, Quality, Service and Innovation Deliver first-class service to both internal and external guests Support the Executive Chef, Sous Chef, and Jr Sous Chef and all kitchen team members with daily tasks to ensure readiness for service Execute all assigned prep tasks with the highest possible standards of accuracy and in a timely manner Assist in daily setup and break down of the kitchen if requested Communicate order and/or prep needs to the Chef or Sous Chefs Taste food during production to ensure quality and consistency Label, date and properly rotate all food and ingredients. Consistently uphold the highest standards of cleanliness and sanitation Assist with receiving and check in of orders if requested Assume responsibility for all ingredients/prep on their designated station Ensure the kitchen and all storage areas are clean and organized throughout the course of the day Engage guests when appropriate to make them feel welcomed and "at home" Assist with onsite and offsite events if requested Be knowledgeable of all food and beverage offerings Complete any additional tasks as assigned by Food & Beverage Management or Gallery Leaders Attend and participate at all scheduled meetings and trainings Participate in teamwork and foster harmonious working climate Communicate with management any product or service issues or opportunities for the Kitchen area Embrace change and deliver top results no matter the obstacle REQUIREMENTS Minimum of 1 year relative experience in hospitality industry ServSafe Manager Certified Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine, wine and beer Great knife skills and experience on hot and cold line Energetic, accountable and team oriented Ability to work independently and with all levels of leadership in a fast paced environment Team player with enthusiastic outlook and creative mind Strong decision making abilities Strong organizational skills and attention to detail Willingness to contribute ideas, take ownership of and go beyond their responsibilities to ensure the success of the team PHYSICAL REQUIREMENTS Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time SCHEDULING REQUIREMENTS This position is full time. Candidates must be willing to have flexible schedules and must be willing to work weekends, evenings, and holidays in rotation. To add to our innovative luxury lifestyle platform, RH launched its first Food and Beverage Program in Chicago with an emphasis on ingredient driven seasonal cuisine with a curated world class wine list and artisanal beers
Nov 22, 2020
Full time
At RH we believe deeply that the "right" people are our greatest asset. We value people with high energy, who possess the ability to energize others. People who are smart, creative and have a point of view. People who see the answer in every problem, versus those who see the problem in every answer. People who are driven, determined and won't take "no" for an answer. We value team players, people who are more concerned with what's right, rather than who's right. RH is seeking a Prep Cook with the ability to support company leadership in the execution of business strategies for our successful Food & Beverage concept. This includes: maintaining all kitchen prep standards, supporting management in executing with excellence all aspects of the culinary program, and providing world class customer service to internal and external guests while taking great care of the equipment and facilities. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position. RESPONSIBILITIES Live Our Values: People, Quality, Service and Innovation Deliver first-class service to both internal and external guests Support the Executive Chef, Sous Chef, and Jr Sous Chef and all kitchen team members with daily tasks to ensure readiness for service Execute all assigned prep tasks with the highest possible standards of accuracy and in a timely manner Assist in daily setup and break down of the kitchen if requested Communicate order and/or prep needs to the Chef or Sous Chefs Taste food during production to ensure quality and consistency Label, date and properly rotate all food and ingredients. Consistently uphold the highest standards of cleanliness and sanitation Assist with receiving and check in of orders if requested Assume responsibility for all ingredients/prep on their designated station Ensure the kitchen and all storage areas are clean and organized throughout the course of the day Engage guests when appropriate to make them feel welcomed and "at home" Assist with onsite and offsite events if requested Be knowledgeable of all food and beverage offerings Complete any additional tasks as assigned by Food & Beverage Management or Gallery Leaders Attend and participate at all scheduled meetings and trainings Participate in teamwork and foster harmonious working climate Communicate with management any product or service issues or opportunities for the Kitchen area Embrace change and deliver top results no matter the obstacle REQUIREMENTS Minimum of 1 year relative experience in hospitality industry ServSafe Manager Certified Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine, wine and beer Great knife skills and experience on hot and cold line Energetic, accountable and team oriented Ability to work independently and with all levels of leadership in a fast paced environment Team player with enthusiastic outlook and creative mind Strong decision making abilities Strong organizational skills and attention to detail Willingness to contribute ideas, take ownership of and go beyond their responsibilities to ensure the success of the team PHYSICAL REQUIREMENTS Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time SCHEDULING REQUIREMENTS This position is full time. Candidates must be willing to have flexible schedules and must be willing to work weekends, evenings, and holidays in rotation. To add to our innovative luxury lifestyle platform, RH launched its first Food and Beverage Program in Chicago with an emphasis on ingredient driven seasonal cuisine with a curated world class wine list and artisanal beers
