Why us? Ninetwentyfive is an independent restaurant located at the center of the action, at The Hotel Landing just steps from the shores of Lake Minnetonka in beautiful Wayzata, MN. Applying a seasonal, local lens to coastal trends, ninetwentyfive delivers a casually sophisticated experience with signature Midwestern hospitality. As much a community gathering place as a restaurant, there's always something happening here - from live music to pet-friendly patio events, happy hour, unique tastings, special menus and more. Featuring seasonal food and beverage menus - including a robust, yet approachable wine and whiskey collection - ninetwentyfive reflects a mix of authentic Midwestern heritage and charming seaside influences from Charleston to Cape Cod. Ninetwentyfive is part of Sage Restaurant Concepts, a family of seasoned restaurateurs committed to consistently crafting exceptional experiences that forge a bond with our guests, enrich our communities and empower our people. We create industry-leading restaurant and bar concepts with soul for the people who live, work and play in the communities we serve. Throughout our portfolio, it rings true that we believe in the power of impacting lives through hospitality and work daily to fulfill that endeavor. We seek the best hospitality professionals - achievers and leaders; passionate, highly competitive and exceptional people. In return, we provide every team member with unparalleled opportunities to exercise their responsibility and integrity, while growing themselves and building a valuable and rewarding career! Job Overview Manage the pastry kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes. Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards. Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training High school education or equivalent experience. Experience Minimum one-year food service or related work. Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must be able to hear equipment timers and communicate with other staff. Must be able to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required. Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling. Mobility: Regularly moves all around kitchen. Continuous standing: To complete a task, may be stationary for short periods of time. Periodic climbing required. Environment Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. Benefits The Perks: Sage Hotel & Restaurant Discounts across the US Paid vacation, sick and holiday pay Medical, Vision, Dental Insurance, 401k Convenient Location Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.
Dec 10, 2023
Full time
Why us? Ninetwentyfive is an independent restaurant located at the center of the action, at The Hotel Landing just steps from the shores of Lake Minnetonka in beautiful Wayzata, MN. Applying a seasonal, local lens to coastal trends, ninetwentyfive delivers a casually sophisticated experience with signature Midwestern hospitality. As much a community gathering place as a restaurant, there's always something happening here - from live music to pet-friendly patio events, happy hour, unique tastings, special menus and more. Featuring seasonal food and beverage menus - including a robust, yet approachable wine and whiskey collection - ninetwentyfive reflects a mix of authentic Midwestern heritage and charming seaside influences from Charleston to Cape Cod. Ninetwentyfive is part of Sage Restaurant Concepts, a family of seasoned restaurateurs committed to consistently crafting exceptional experiences that forge a bond with our guests, enrich our communities and empower our people. We create industry-leading restaurant and bar concepts with soul for the people who live, work and play in the communities we serve. Throughout our portfolio, it rings true that we believe in the power of impacting lives through hospitality and work daily to fulfill that endeavor. We seek the best hospitality professionals - achievers and leaders; passionate, highly competitive and exceptional people. In return, we provide every team member with unparalleled opportunities to exercise their responsibility and integrity, while growing themselves and building a valuable and rewarding career! Job Overview Manage the pastry kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes. Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards. Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training High school education or equivalent experience. Experience Minimum one-year food service or related work. Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must be able to hear equipment timers and communicate with other staff. Must be able to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required. Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling. Mobility: Regularly moves all around kitchen. Continuous standing: To complete a task, may be stationary for short periods of time. Periodic climbing required. Environment Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. Benefits The Perks: Sage Hotel & Restaurant Discounts across the US Paid vacation, sick and holiday pay Medical, Vision, Dental Insurance, 401k Convenient Location Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.
Kiawah Island Golf Resort consistently ranks as one of the country's top resorts. It is home to The Sanctuary, one of the only Forbes Five Star and AAA Five Diamond hotels in South Carolina, as well as nearly 500 private villas and luxury homes, and five championship golf courses, including The Ocean Course. We strive to enhance southern hospitality by taking care of our employees and guests. Benefits: Hourly Position Dependable schedule with opportunity for Overtime Medical, Dental, Vision, 401(k) option Employee Meal Program Discounts on Golf, Tennis, Accommodations, Dining & More Work in Paradise! Job Summary: The Club Lounge Supervisor is passionate about providing top level personalized service in the hotel's exclusive private VIP lounge, leading a team of concierge and food service staff and reports to the Club Lounge Manager at The Sanctuary. The Club Lounge Supervisor and team are hosts to the most discerning population of the hotel's guests; providing private hotel check in and check out, private concierge services and providing five meal services daily. They are excellent problem-solvers with a strong work ethic and demonstrated history of leadership skills. They have experience in front office and concierge, as well as food and beverage. The Club Lounge Supervisor is responsible for supervising the daily operations of the club lounge, including the selection, development and performance supervision of employees. They are also responsible for the assisting the Club Lounge Manager with long range planning of their department as is necessary for the constant improvement of the club lounge offerings. They conduct the inventory and ordering of beverages and supplies and ensure that guests are satisfied with their club experience. Oversees and supervises all areas of the club lounge and make final decisions, with inclusion of his/her direct manager. Expectations & Responsibilities: Communicate guest needs and preferences within the department to ensure that each guest has the most personalized experience possible. Create a welcoming lounge environment for all who enter the Club Lounge. Maintain order of all food and beverage in the Club Lounge. Maintain cleanliness of the Club Lounge at all times. Service all food and beverage needs of guests with gracious and sincere Southern Hospitality. Control lounge inventory including food, alcohol, soft drinks, silverware, glassware, china, linens, serving pieces, buffet presentation pieces. Supervises controllable expenses and staff scheduling to achieve or exceed budget goals. Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and resolves guest complaints or problems. Always exhibit a great personality with an engaging smile, demonstrate a strong attention for detail, and uphold a high level of standards in order to create an incredible experience for each guest. Communicate proactively, cooperatively, and appropriately with other hotel and resort departments regarding guests' needs and preferences to ensure the most personalized experience possible. Create a welcoming lounge environment for all who enter the Club Lounge. Proficiently complete Club Concierge checklist tasks and paperwork, effectively utilizing information. Handle multiple tasks simultaneously, maintaining control and organization of the Club Lounge; prioritize tasks effectively and utilize time efficiently. Promptly and appropriately greet Sanctuary guests and visitors upon arrival. Accurately check guests in to and out of the hotel, in accordance with established standards and guidelines. Maintain discretion and security for the hotel and guests, demonstrating proper execution of the following: Preparation and distribution of room keys Issuance of and access to safety deposit boxes Maintenance and reconciliation of front desk cash drawer Establishment of credit Exchange of tender Execution of cash drops Control of guests' identity and room number Comprehensively, in accordance with established standards and guidelines, book and accurately change / cancel reservations. Energetically assist guests in resolving accommodation complaints and reservation/package concerns. Demonstrate comprehensive knowledge of Sanctuary rooms, services, and facilities, including personnel, features, and hours of operation. Accurately record and efficiently store or expeditiously deliver packages, faxes, and text communications to guests. Creatively and successfully coordinate the execution and delivery of guests' special requests and amenities. Assist guests in securing peripheral plans, including but not limited to: Transportation arrangement Booking golf, tennis, spa, dining, and other recreational activities Purchasing tickets to events and attractions Employing a babysitter Visiting a doctor or dentist Maintain effective knowledge of resort amenities, nearby places of interest and necessity, and Charleston businesses, attractions, and activities. Actively maintain extensive library of reference materials and brochures in Club lounge. Maintain awareness of groups, including reservation details and scheduled activities. Proficiently operate all Front Office equipment, including administrative machines, telecommunication systems, and software programs. Appropriately answer and accurately respond to telephone calls. Assist in the setup of meals and replenish food presentations as appropriate. Adeptly serve food and beverages to guests in the Club lounge. Maintain insightful familiarity with The Sanctuary's wine list. Maintain awareness of foods offered in the Club lounge, including preparation techniques and ingredients. Attend Concierge Association events and establish professional relationships with business owners, managers, and other concierges. Respond to security and emergency situations in accordance with established Sanctuary guidelines. Comply with procedures and requirements established in the Front Office Manual. Uphold the core values and policies and procedures of the resort. Ability to work productively with little supervision. Ability to manage time effectively. Ability to actively listen to guest requests and employ initiative to resolve each request. Ability to maintain a professional composure regardless of business level. Ability to improvise when necessary and make empowered decisions to ensure guest satisfaction. All other duties, as assigned. Qualifications: Minimum Education - Prefer College degree and at least one year Supervisory experience. Minimum Age - 21 years of age to serve alcohol. Prefer Front desk and concierge experience. Prefer at least one year prior serving or assistant serving experience. Prefer Bar knowledge with experience serving liquor, beer, and wine. Excellent organization skills. Professional and cooperative demeanor. Positive and energetic attitude. Ability to handle confidential information. Must work both independently and in a team environment. Excellent communication skills in English both verbal and written. Must be able to pass a background check. Essential Physical Requirements: Standing, walking, working in high stress environment of the restaurant Must be able to lift and carry up to 50 pounds across short-medium distances Sedentary, meeting, working on computers Join our team and work in paradise! The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, skills, or efforts associated with this position. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Kiawah Island Golf Resort is an equal opportunity at will employer and does not discriminate against any employee or applicant for employment because of age, race, religion, color, disability, sex, sexual orientation, national origin, or due to pregnancy. We truly appreciate your interest in Kiawah Island Golf Resort. If you have any questions regarding employment at Kiawah Island Golf Resort, please reach out to . Other details Pay Type Hourly Apply Now
Dec 09, 2023
Full time
Kiawah Island Golf Resort consistently ranks as one of the country's top resorts. It is home to The Sanctuary, one of the only Forbes Five Star and AAA Five Diamond hotels in South Carolina, as well as nearly 500 private villas and luxury homes, and five championship golf courses, including The Ocean Course. We strive to enhance southern hospitality by taking care of our employees and guests. Benefits: Hourly Position Dependable schedule with opportunity for Overtime Medical, Dental, Vision, 401(k) option Employee Meal Program Discounts on Golf, Tennis, Accommodations, Dining & More Work in Paradise! Job Summary: The Club Lounge Supervisor is passionate about providing top level personalized service in the hotel's exclusive private VIP lounge, leading a team of concierge and food service staff and reports to the Club Lounge Manager at The Sanctuary. The Club Lounge Supervisor and team are hosts to the most discerning population of the hotel's guests; providing private hotel check in and check out, private concierge services and providing five meal services daily. They are excellent problem-solvers with a strong work ethic and demonstrated history of leadership skills. They have experience in front office and concierge, as well as food and beverage. The Club Lounge Supervisor is responsible for supervising the daily operations of the club lounge, including the selection, development and performance supervision of employees. They are also responsible for the assisting the Club Lounge Manager with long range planning of their department as is necessary for the constant improvement of the club lounge offerings. They conduct the inventory and ordering of beverages and supplies and ensure that guests are satisfied with their club experience. Oversees and supervises all areas of the club lounge and make final decisions, with inclusion of his/her direct manager. Expectations & Responsibilities: Communicate guest needs and preferences within the department to ensure that each guest has the most personalized experience possible. Create a welcoming lounge environment for all who enter the Club Lounge. Maintain order of all food and beverage in the Club Lounge. Maintain cleanliness of the Club Lounge at all times. Service all food and beverage needs of guests with gracious and sincere Southern Hospitality. Control lounge inventory including food, alcohol, soft drinks, silverware, glassware, china, linens, serving pieces, buffet presentation pieces. Supervises controllable expenses and staff scheduling to achieve or exceed budget goals. Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and resolves guest complaints or problems. Always exhibit a great personality with an engaging smile, demonstrate a strong attention for detail, and uphold a high level of standards in order to create an incredible experience for each guest. Communicate proactively, cooperatively, and appropriately with other hotel and resort departments regarding guests' needs and preferences to ensure the most personalized experience possible. Create a welcoming lounge environment for all who enter the Club Lounge. Proficiently complete Club Concierge checklist tasks and paperwork, effectively utilizing information. Handle multiple tasks simultaneously, maintaining control and organization of the Club Lounge; prioritize tasks effectively and utilize time efficiently. Promptly and appropriately greet Sanctuary guests and visitors upon arrival. Accurately check guests in to and out of the hotel, in accordance with established standards and guidelines. Maintain discretion and security for the hotel and guests, demonstrating proper execution of the following: Preparation and distribution of room keys Issuance of and access to safety deposit boxes Maintenance and reconciliation of front desk cash drawer Establishment of credit Exchange of tender Execution of cash drops Control of guests' identity and room number Comprehensively, in accordance with established standards and guidelines, book and accurately change / cancel reservations. Energetically assist guests in resolving accommodation complaints and reservation/package concerns. Demonstrate comprehensive knowledge of Sanctuary rooms, services, and facilities, including personnel, features, and hours of operation. Accurately record and efficiently store or expeditiously deliver packages, faxes, and text communications to guests. Creatively and successfully coordinate the execution and delivery of guests' special requests and amenities. Assist guests in securing peripheral plans, including but not limited to: Transportation arrangement Booking golf, tennis, spa, dining, and other recreational activities Purchasing tickets to events and attractions Employing a babysitter Visiting a doctor or dentist Maintain effective knowledge of resort amenities, nearby places of interest and necessity, and Charleston businesses, attractions, and activities. Actively maintain extensive library of reference materials and brochures in Club lounge. Maintain awareness of groups, including reservation details and scheduled activities. Proficiently operate all Front Office equipment, including administrative machines, telecommunication systems, and software programs. Appropriately answer and accurately respond to telephone calls. Assist in the setup of meals and replenish food presentations as appropriate. Adeptly serve food and beverages to guests in the Club lounge. Maintain insightful familiarity with The Sanctuary's wine list. Maintain awareness of foods offered in the Club lounge, including preparation techniques and ingredients. Attend Concierge Association events and establish professional relationships with business owners, managers, and other concierges. Respond to security and emergency situations in accordance with established Sanctuary guidelines. Comply with procedures and requirements established in the Front Office Manual. Uphold the core values and policies and procedures of the resort. Ability to work productively with little supervision. Ability to manage time effectively. Ability to actively listen to guest requests and employ initiative to resolve each request. Ability to maintain a professional composure regardless of business level. Ability to improvise when necessary and make empowered decisions to ensure guest satisfaction. All other duties, as assigned. Qualifications: Minimum Education - Prefer College degree and at least one year Supervisory experience. Minimum Age - 21 years of age to serve alcohol. Prefer Front desk and concierge experience. Prefer at least one year prior serving or assistant serving experience. Prefer Bar knowledge with experience serving liquor, beer, and wine. Excellent organization skills. Professional and cooperative demeanor. Positive and energetic attitude. Ability to handle confidential information. Must work both independently and in a team environment. Excellent communication skills in English both verbal and written. Must be able to pass a background check. Essential Physical Requirements: Standing, walking, working in high stress environment of the restaurant Must be able to lift and carry up to 50 pounds across short-medium distances Sedentary, meeting, working on computers Join our team and work in paradise! The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, skills, or efforts associated with this position. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Kiawah Island Golf Resort is an equal opportunity at will employer and does not discriminate against any employee or applicant for employment because of age, race, religion, color, disability, sex, sexual orientation, national origin, or due to pregnancy. We truly appreciate your interest in Kiawah Island Golf Resort. If you have any questions regarding employment at Kiawah Island Golf Resort, please reach out to . Other details Pay Type Hourly Apply Now
Why us? Ninetwentyfive is an independent restaurant located at the center of the action, at The Hotel Landing just steps from the shores of Lake Minnetonka in beautiful Wayzata, MN. Applying a seasonal, local lens to coastal trends, ninetwentyfive delivers a casually sophisticated experience with signature Midwestern hospitality. As much a community gathering place as a restaurant, there's always something happening here - from live music to pet-friendly patio events, happy hour, unique tastings, special menus and more. Featuring seasonal food and beverage menus - including a robust, yet approachable wine and whiskey collection - ninetwentyfive reflects a mix of authentic Midwestern heritage and charming seaside influences from Charleston to Cape Cod. Ninetwentyfive is part of Sage Restaurant Concepts, a family of seasoned restaurateurs committed to consistently crafting exceptional experiences that forge a bond with our guests, enrich our communities and empower our people. We create industry-leading restaurant and bar concepts with soul for the people who live, work and play in the communities we serve. Throughout our portfolio, it rings true that we believe in the power of impacting lives through hospitality and work daily to fulfill that endeavor. We seek the best hospitality professionals achievers and leaders; passionate, highly competitive and exceptional people. In return, we provide every team member with unparalleled opportunities to exercise their responsibility and integrity, while growing themselves and building a valuable and rewarding career! Job Overview Manage the pastry kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes. Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards. Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training High school education or equivalent experience. Experience Minimum one-year food service or related work. Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must be able to hear equipment timers and communicate with other staff. Must be able to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required. Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling. Mobility: Regularly moves all around kitchen. Continuous standing: To complete a task, may be stationary for short periods of time. Periodic climbing required. Environment Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. Benefits The Perks: Sage Hotel & Restaurant Discounts across the US Paid vacation, sick and holiday pay Medical, Vision, Dental Insurance, 401k Convenient Location Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality. ID: 9 Position Type: Regular Full-Time Property : Hotel Landing Outlet: Not Applicable Category: Culinary Address : 925 Lake St E City : Wayzata State : Minnesota EOE Protected Veterans/Disability
Dec 09, 2023
Full time
Why us? Ninetwentyfive is an independent restaurant located at the center of the action, at The Hotel Landing just steps from the shores of Lake Minnetonka in beautiful Wayzata, MN. Applying a seasonal, local lens to coastal trends, ninetwentyfive delivers a casually sophisticated experience with signature Midwestern hospitality. As much a community gathering place as a restaurant, there's always something happening here - from live music to pet-friendly patio events, happy hour, unique tastings, special menus and more. Featuring seasonal food and beverage menus - including a robust, yet approachable wine and whiskey collection - ninetwentyfive reflects a mix of authentic Midwestern heritage and charming seaside influences from Charleston to Cape Cod. Ninetwentyfive is part of Sage Restaurant Concepts, a family of seasoned restaurateurs committed to consistently crafting exceptional experiences that forge a bond with our guests, enrich our communities and empower our people. We create industry-leading restaurant and bar concepts with soul for the people who live, work and play in the communities we serve. Throughout our portfolio, it rings true that we believe in the power of impacting lives through hospitality and work daily to fulfill that endeavor. We seek the best hospitality professionals achievers and leaders; passionate, highly competitive and exceptional people. In return, we provide every team member with unparalleled opportunities to exercise their responsibility and integrity, while growing themselves and building a valuable and rewarding career! Job Overview Manage the pastry kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes. Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards. Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training High school education or equivalent experience. Experience Minimum one-year food service or related work. Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must be able to hear equipment timers and communicate with other staff. Must be able to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required. Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling. Mobility: Regularly moves all around kitchen. Continuous standing: To complete a task, may be stationary for short periods of time. Periodic climbing required. Environment Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. Benefits The Perks: Sage Hotel & Restaurant Discounts across the US Paid vacation, sick and holiday pay Medical, Vision, Dental Insurance, 401k Convenient Location Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality. ID: 9 Position Type: Regular Full-Time Property : Hotel Landing Outlet: Not Applicable Category: Culinary Address : 925 Lake St E City : Wayzata State : Minnesota EOE Protected Veterans/Disability
