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junior sous chef
Junior Sous Chef
Momofuku New York, NY, USA
About Momofuku Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Washington D.C., Sydney, Toronto, Las Vegas, and Los Angeles; a casual chicken spot (Fuku); and a bakery (Milk Bar), established by award-winning pastry chef Christina Tosi. The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors. About Bar Wayō Bar Wayō is a new bar from Momofuku featuring seasonal cocktails, beer, and wine and a menu of snacks and dishes that complement the drinks. Wayo is informed by the concept of wayo secchu, Japanese for the compromise between East and West. The Junior Sous Chef will assist in managing the line and ensuring the flow of service is efficient and smooth. They will have the opportunity to learn skill sets such as mentoring staff and additional technical skills along with creating new dishes with the Chefs. Under the supervision and guidance of the Executive Chef, Chef de Cuisine, and Sous Chefs, the Jr Sous will learn and refine their own mentoring style, understand and facilitate training, and discipline staff (line cooks, prep cooks, etc.). Responsibilities Monitor and ensure that standard kitchen operating procedures are met Supervise all kitchen employees, assisting management in the training, mentoring, and disciplining of staff Support and manage prep for service Oversee the line during service while monitoring cooks' progress and flow of service Working with the Back-of-House (BOH) Management team on menu creations and daily specials Support staffing needs for BOH open positions Send daily service reports, reservations logs, and HR related processes such as new hire paperwork and worker's compensation/accident reports Manage inventory and costs with the Finance department Skills & Requirements 3+ years of related (high volume) experience required Experience with back of house administrative and managerial duties a must Proficient in Microsoft Word and Excel Proven ability in teaching and mentoring kitchen employees Exceptional communication and supervisory skills Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. What's in it for you? We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, and gym and commuter discounts, plus more after required wait periods. We encourage our employees to grow and learn, and offer many opportunities for personal and career development. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
Dec 11, 2019
Full time
About Momofuku Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Washington D.C., Sydney, Toronto, Las Vegas, and Los Angeles; a casual chicken spot (Fuku); and a bakery (Milk Bar), established by award-winning pastry chef Christina Tosi. The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors. About Bar Wayō Bar Wayō is a new bar from Momofuku featuring seasonal cocktails, beer, and wine and a menu of snacks and dishes that complement the drinks. Wayo is informed by the concept of wayo secchu, Japanese for the compromise between East and West. The Junior Sous Chef will assist in managing the line and ensuring the flow of service is efficient and smooth. They will have the opportunity to learn skill sets such as mentoring staff and additional technical skills along with creating new dishes with the Chefs. Under the supervision and guidance of the Executive Chef, Chef de Cuisine, and Sous Chefs, the Jr Sous will learn and refine their own mentoring style, understand and facilitate training, and discipline staff (line cooks, prep cooks, etc.). Responsibilities Monitor and ensure that standard kitchen operating procedures are met Supervise all kitchen employees, assisting management in the training, mentoring, and disciplining of staff Support and manage prep for service Oversee the line during service while monitoring cooks' progress and flow of service Working with the Back-of-House (BOH) Management team on menu creations and daily specials Support staffing needs for BOH open positions Send daily service reports, reservations logs, and HR related processes such as new hire paperwork and worker's compensation/accident reports Manage inventory and costs with the Finance department Skills & Requirements 3+ years of related (high volume) experience required Experience with back of house administrative and managerial duties a must Proficient in Microsoft Word and Excel Proven ability in teaching and mentoring kitchen employees Exceptional communication and supervisory skills Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. What's in it for you? We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, and gym and commuter discounts, plus more after required wait periods. We encourage our employees to grow and learn, and offer many opportunities for personal and career development. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
SOUS CHEF, The Chocolatier
Hershey Entertainment & Resorts Company Hershey, PA, USA
Join the team behind the most transformative expansion in Hersheypark? history. Hershey's Chocolatetown is an all-new region of Hersheypark where guests can play, eat, shop, and gather. This position is responsible for kitchen staff management, food preparation, food safety, quality and presentation, cost controls, and overall culinary execution at The Chocolatier Restaurant, Bar + Patio and Milton's Ice Cream Parlor. Job Functions (Items marked with an asterisk are essential functions of this position): Direct and coordinate all food preparation, pars, daily sanitation, waste, and overall safety for our guests and employees.* Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating* Partner with the Executive Chef and the Front of House team through effective communication and operational development to achieve business objectives. Maintain a cooperative team environment throughout the restaurant.* Establish and control food inventory levels, food cost, labor costs, and other variable costs through effective ordering, menu planning, and scheduling.* Create schedules for kitchen staff to ensure optimum resource management and speed of service* Comply with all food safety regulations and guidelines, and help develop programs for accountability and control* Asst with interviewing, hiring, training, scheduling, counseling, and retention of all staff members* Assist Executive Chef on menu development, seasonal offerings, and future trends to remain relevant and competitive in our market.* Maintain equipment in good working order and submit regular service repair and requests.* Coordinate food orders, direct supplies, smallwares and other needed orders to ensure no disruption to our business and guest experience.* Perform other duties as assigned. Basic Qualifications: Minimum of 2 years of related experience. Industry Experience - Food & Beverage Minimum of 1 year supervisory experience. 18 years of age or older. Additional Qualifications: Proficient working with details on a daily basis for prolonged periods of time. Post-Employment - ServSafe Physical Demands & Working Conditions While performing the duties of this job, the employee is required to: Climbing Ladders Occasional ( Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Frequent (34-66%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Constant (>67%) Sitting Occasional ( Standing Constant (>67%) Walking Constant (>67%) This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc. This job regularly requires verbal communication of detailed information to others either by phone or in person. Must be able to speak and read the English language. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer
Dec 07, 2019
Join the team behind the most transformative expansion in Hersheypark? history. Hershey's Chocolatetown is an all-new region of Hersheypark where guests can play, eat, shop, and gather. This position is responsible for kitchen staff management, food preparation, food safety, quality and presentation, cost controls, and overall culinary execution at The Chocolatier Restaurant, Bar + Patio and Milton's Ice Cream Parlor. Job Functions (Items marked with an asterisk are essential functions of this position): Direct and coordinate all food preparation, pars, daily sanitation, waste, and overall safety for our guests and employees.* Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating* Partner with the Executive Chef and the Front of House team through effective communication and operational development to achieve business objectives. Maintain a cooperative team environment throughout the restaurant.* Establish and control food inventory levels, food cost, labor costs, and other variable costs through effective ordering, menu planning, and scheduling.* Create schedules for kitchen staff to ensure optimum resource management and speed of service* Comply with all food safety regulations and guidelines, and help develop programs for accountability and control* Asst with interviewing, hiring, training, scheduling, counseling, and retention of all staff members* Assist Executive Chef on menu development, seasonal offerings, and future trends to remain relevant and competitive in our market.* Maintain equipment in good working order and submit regular service repair and requests.* Coordinate food orders, direct supplies, smallwares and other needed orders to ensure no disruption to our business and guest experience.* Perform other duties as assigned. Basic Qualifications: Minimum of 2 years of related experience. Industry Experience - Food & Beverage Minimum of 1 year supervisory experience. 18 years of age or older. Additional Qualifications: Proficient working with details on a daily basis for prolonged periods of time. Post-Employment - ServSafe Physical Demands & Working Conditions While performing the duties of this job, the employee is required to: Climbing Ladders Occasional ( Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Frequent (34-66%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Constant (>67%) Sitting Occasional ( Standing Constant (>67%) Walking Constant (>67%) This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc. This job regularly requires verbal communication of detailed information to others either by phone or in person. Must be able to speak and read the English language. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer
Chef De Cuisine
David Meyers Associates Hilton Head Island, SC, USA
Executive Chef - The Sea Pines Resort - This is an awesome opportunity for an inspired culinary professional to lead the culinary services at the Resort's Beach Club location. A mature professional with proven leadership qualities and business sense capable of leading an engaged culinary program is required. The ideal candidate possesses experiences in high-volume with high quality standards, largely scratch in practice, coupled with past multiple outlet oversight, ideally with a background in a respected resort, hotel and known restaurant brand that bustles. You will run highly efficient kitchens by consistently looking to improve the menu and systems by working closely with your culinary team along with restaurant managers partners advancing overall food and service standards at all restaurant venues on this pristine property. Responsibilities · Drive the highest quality of culinary standards · Personable and capable of engaging a highly quality team · With presence, directs production and inspects food quality at all outlets · Influence menu creation and evolution working with outlet chefs · Train junior personnel · Creates a culinary team culture becoming of excellence Qualifications · Associate's degree in Culinary Arts · 8+ years of Culinary Management experiences · Experience supervising Sous and Outlets Chefs and Supervisors · Experience working within defined budget expectations
Dec 08, 2019
Full time
Executive Chef - The Sea Pines Resort - This is an awesome opportunity for an inspired culinary professional to lead the culinary services at the Resort's Beach Club location. A mature professional with proven leadership qualities and business sense capable of leading an engaged culinary program is required. The ideal candidate possesses experiences in high-volume with high quality standards, largely scratch in practice, coupled with past multiple outlet oversight, ideally with a background in a respected resort, hotel and known restaurant brand that bustles. You will run highly efficient kitchens by consistently looking to improve the menu and systems by working closely with your culinary team along with restaurant managers partners advancing overall food and service standards at all restaurant venues on this pristine property. Responsibilities · Drive the highest quality of culinary standards · Personable and capable of engaging a highly quality team · With presence, directs production and inspects food quality at all outlets · Influence menu creation and evolution working with outlet chefs · Train junior personnel · Creates a culinary team culture becoming of excellence Qualifications · Associate's degree in Culinary Arts · 8+ years of Culinary Management experiences · Experience supervising Sous and Outlets Chefs and Supervisors · Experience working within defined budget expectations
Chef De Cuisine
David Meyers Associates Hilton Head Island, SC, USA
Executive Chef - The Sea Pines Resort - This is an awesome opportunity for an inspired culinary professional to lead the culinary services at the Resort's Beach Club location. A mature professional with proven leadership qualities and business sense capable of leading an engaged culinary program is required. The ideal candidate possesses experiences in high-volume with high quality standards, largely scratch in practice, coupled with past multiple outlet oversight, ideally with a background in a respected resort, hotel and known restaurant brand that bustles. You will run highly efficient kitchens by consistently looking to improve the menu and systems by working closely with your culinary team along with restaurant managers partners advancing overall food and service standards at all restaurant venues on this pristine property. Responsibilities · Drive the highest quality of culinary standards · Personable and capable of engaging a highly quality team · With presence, directs production and inspects food quality at all outlets · Influence menu creation and evolution working with outlet chefs · Train junior personnel · Creates a culinary team culture becoming of excellence Qualifications · Associate's degree in Culinary Arts · 8+ years of Culinary Management experiences · Experience supervising Sous and Outlets Chefs and Supervisors · Experience working within defined budget expectations
Dec 04, 2019
Full time
Executive Chef - The Sea Pines Resort - This is an awesome opportunity for an inspired culinary professional to lead the culinary services at the Resort's Beach Club location. A mature professional with proven leadership qualities and business sense capable of leading an engaged culinary program is required. The ideal candidate possesses experiences in high-volume with high quality standards, largely scratch in practice, coupled with past multiple outlet oversight, ideally with a background in a respected resort, hotel and known restaurant brand that bustles. You will run highly efficient kitchens by consistently looking to improve the menu and systems by working closely with your culinary team along with restaurant managers partners advancing overall food and service standards at all restaurant venues on this pristine property. Responsibilities · Drive the highest quality of culinary standards · Personable and capable of engaging a highly quality team · With presence, directs production and inspects food quality at all outlets · Influence menu creation and evolution working with outlet chefs · Train junior personnel · Creates a culinary team culture becoming of excellence Qualifications · Associate's degree in Culinary Arts · 8+ years of Culinary Management experiences · Experience supervising Sous and Outlets Chefs and Supervisors · Experience working within defined budget expectations
Chef De Cuisine
David Meyers Associates Hilton Head Island, SC, USA
Executive Chef - The Sea Pines Resort - This is an awesome opportunity for an inspired culinary professional to lead the culinary services at the Resort's Beach Club location. A mature professional with proven leadership qualities and business sense capable of leading an engaged culinary program is required. The ideal candidate possesses experiences in high-volume with high quality standards, largely scratch in practice, coupled with past multiple outlet oversight, ideally with a background in a respected resort, hotel and known restaurant brand that bustles. You will run highly efficient kitchens by consistently looking to improve the menu and systems by working closely with your culinary team along with restaurant managers partners advancing overall food and service standards at all restaurant venues on this pristine property. Responsibilities · Drive the highest quality of culinary standards · Personable and capable of engaging a highly quality team · With presence, directs production and inspects food quality at all outlets · Influence menu creation and evolution working with outlet chefs · Train junior personnel · Creates a culinary team culture becoming of excellence Qualifications · Associate's degree in Culinary Arts · 8+ years of Culinary Management experiences · Experience supervising Sous and Outlets Chefs and Supervisors · Experience working within defined budget expectations
Nov 23, 2019
Full time
Executive Chef - The Sea Pines Resort - This is an awesome opportunity for an inspired culinary professional to lead the culinary services at the Resort's Beach Club location. A mature professional with proven leadership qualities and business sense capable of leading an engaged culinary program is required. The ideal candidate possesses experiences in high-volume with high quality standards, largely scratch in practice, coupled with past multiple outlet oversight, ideally with a background in a respected resort, hotel and known restaurant brand that bustles. You will run highly efficient kitchens by consistently looking to improve the menu and systems by working closely with your culinary team along with restaurant managers partners advancing overall food and service standards at all restaurant venues on this pristine property. Responsibilities · Drive the highest quality of culinary standards · Personable and capable of engaging a highly quality team · With presence, directs production and inspects food quality at all outlets · Influence menu creation and evolution working with outlet chefs · Train junior personnel · Creates a culinary team culture becoming of excellence Qualifications · Associate's degree in Culinary Arts · 8+ years of Culinary Management experiences · Experience supervising Sous and Outlets Chefs and Supervisors · Experience working within defined budget expectations
Lead Cook - Allie's Cabin (Fine Dining) - Full Time - Winter Seasonal
Vail Resorts Colorado, USA
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Lead Cook/Tournant - Allie's Cabin - Full Time, Winter Seasonal - Beaver Creek, CO Allie's Cabin is looking for experienced cooks to help lead our established culinary team. As a leader of the team, you will be responsible for establishing and maintaining our high standards of food quality and service. Working at Allie's Cabin means taking pride in the food you place on a plate. It means working within an established and professional culinary team. And it means working at the top of your game. Allie's Cabin functions as a private club restaurant by day and caters to an elite clientele in the evenings. Our menus involve extensive scratch cooking with top shelf ingredients. Menus range from classic "club fare" at lunch to custom dishes created for our exclusive wine dinner series. From daily buffets, to wine dinners, to guest chef appearances during Food & Wine Weekend, Allie's Cabin is a wonderful experience to add to your culinary career. The Lead Cook/Tournant is a leader in the kitchen. The position is for an experienced cook who displays positive leadership skills, who is career-oriented, creative, and active. Duties and responsibilities will include: * Assist Executive Chef and Sous Chef in organization and execution of the production, station, buffet and special event mise en place * Communicate with the front of the house and follow detailed instruction, both oral and written, of the chef, sous chef and general manager * Take responsibility for the product used and manage it to ensure a quality product is presented to members and guests * Work with the Executive Chef, General Manager and Sous Chef to prepare, cook and carry out established quality standards. * Demonstrate proficiency in all kitchen stations. Train junior staff in use of all kitchen equipment and proper execution of menu items. * Expedite food, solve problems as they arise and be flexible in dealing with special requests. * Assist with stocking, maintaining and cleaning food preparation areas. * Assist with ordering, recieving and proper storage of all food items. * Know and follow all company safety guidelines and enforce use of personal protective equipment when working. * Must practice good personal hygiene and safe food handling skills * Other duties as assigned Qualifications: * High School Diploma or Equivalent - required * Able to read, write, speak, comprehend and understand English fluently - required * Able to lift and carry 50 lbs - required * Minimum 3 years fine dining experience - required * Able to work in a hot kitchen environment for up to 8 hours during a shift - required * Able to give and receive oral direction in a loud kitchen environment - required * Able to work weekends and holidays as necessary - required * Advanced knowledge of proper cutting techniques, kitchen safety and sanitation - required * Able to work standing on feet for at least 8 hours at a time- required * Two year Culinary degree - preferred We're looking for team members whose legendary attention to detail and commitment to phenomenal service comes naturally. Pursue a lifestyle that will elevate your expectation of what work can look like. Nothing is too big or too small for the staff to bravely pursue and elevate the expectations of the guest. Do you possess a calling for delivering world-class events and amenities? Then Beaver Creek is for you. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 174650
Dec 10, 2019
Full time
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Lead Cook/Tournant - Allie's Cabin - Full Time, Winter Seasonal - Beaver Creek, CO Allie's Cabin is looking for experienced cooks to help lead our established culinary team. As a leader of the team, you will be responsible for establishing and maintaining our high standards of food quality and service. Working at Allie's Cabin means taking pride in the food you place on a plate. It means working within an established and professional culinary team. And it means working at the top of your game. Allie's Cabin functions as a private club restaurant by day and caters to an elite clientele in the evenings. Our menus involve extensive scratch cooking with top shelf ingredients. Menus range from classic "club fare" at lunch to custom dishes created for our exclusive wine dinner series. From daily buffets, to wine dinners, to guest chef appearances during Food & Wine Weekend, Allie's Cabin is a wonderful experience to add to your culinary career. The Lead Cook/Tournant is a leader in the kitchen. The position is for an experienced cook who displays positive leadership skills, who is career-oriented, creative, and active. Duties and responsibilities will include: * Assist Executive Chef and Sous Chef in organization and execution of the production, station, buffet and special event mise en place * Communicate with the front of the house and follow detailed instruction, both oral and written, of the chef, sous chef and general manager * Take responsibility for the product used and manage it to ensure a quality product is presented to members and guests * Work with the Executive Chef, General Manager and Sous Chef to prepare, cook and carry out established quality standards. * Demonstrate proficiency in all kitchen stations. Train junior staff in use of all kitchen equipment and proper execution of menu items. * Expedite food, solve problems as they arise and be flexible in dealing with special requests. * Assist with stocking, maintaining and cleaning food preparation areas. * Assist with ordering, recieving and proper storage of all food items. * Know and follow all company safety guidelines and enforce use of personal protective equipment when working. * Must practice good personal hygiene and safe food handling skills * Other duties as assigned Qualifications: * High School Diploma or Equivalent - required * Able to read, write, speak, comprehend and understand English fluently - required * Able to lift and carry 50 lbs - required * Minimum 3 years fine dining experience - required * Able to work in a hot kitchen environment for up to 8 hours during a shift - required * Able to give and receive oral direction in a loud kitchen environment - required * Able to work weekends and holidays as necessary - required * Advanced knowledge of proper cutting techniques, kitchen safety and sanitation - required * Able to work standing on feet for at least 8 hours at a time- required * Two year Culinary degree - preferred We're looking for team members whose legendary attention to detail and commitment to phenomenal service comes naturally. Pursue a lifestyle that will elevate your expectation of what work can look like. Nothing is too big or too small for the staff to bravely pursue and elevate the expectations of the guest. Do you possess a calling for delivering world-class events and amenities? Then Beaver Creek is for you. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 174650
Manager of Quality, Training and Engagement - Waldorf Astoria Chicago
Waldorf Astoria Hotels & Resorts Chicago, IL, USA
Waldorf Astoria Chicago - a Forbes 4 Star rated haven of exclusivity with classic Parisiancharm is seeking a Quality, Training and Engagement Manager. Inspired by theelegant glamour and design of 1920's Paris, Waldorf Astoria Chicago embodiesthe dramatic style of couturiers like Coco Chanel and Christian Dior. The hotelis fittingly located in the fashionable Gold Coast neighborhood, just one blockfrom Chicago's Magnificent Mile. We are seeking a highly motivated Quality, Training and Engagement Manager. As we strive for our 5th Star Forbes rating, we would strongly prefer to hire a candidate that has a luxury background, with experience with Forbes Plans. What will I be doing? As Quality, Training and Engagement Manager for the WaldorfAstoria Chicago, you would be responsible for directing and administering the training, quality and professional development function, along with assisting in implementing initiatives in support of positive team memberengagement, culture, and recognition. Specifically, you would be responsible for performing the following tasks to the highest standards: Oversee and administer all training and professional development functions to include, but not limited to, creating and/or developing course content, facilitating and/or conducting training sessions/workshops, planning and implementing corporate and hotel training initiatives, conducting needs assessments, measuring training effectiveness and ensuring on-the-job application of service, leadership, specialty and department-specific training initiatives. Plan and conduct meetings with department managers, property trainers and team members to review performance trends, to develop appropriate action plans and to provide appropriate recognition. Monitor all departmental training programs and assist departmental trainers in conducting pre-shift audits, executing job skills checklists, and utilizing brand service toolkit training. Track, maintain and audit all individual team member training records to ensure full compliance with established corporate standards. (QA) Develop an annual training calendar and compile periodic reports (i.e. monthly, quarterly, etc.) of training activity. Integrate Hilton's Values/Mission/Purpose and support guest-centric programs Create an environment and ambiance that makes Team Members feel energized, comfortable and motivated Assist in developing a recognition culture that exists among Team Members and across all departments Serve as an ambassador of Hilton's culture, engaging with Team Members through direct and meaningful interactions and leading by example Deliver well-being programs to enhance the mind, body and spirit of each Team Member Actively supports Hilton's guest-centric focus in the spirit of our vision and mission Assist with Human Resources functions, as needed Keywords: guest service supervisor, guest service manager, guestservice director, front desk manager, front desk director, concierge manager,concierge supervisor, GSA Supervisor, GSA manager, GSA director, mixoligist,cocktail supervisor, beverage supervisor, wine bartender, bar jobs, barpositions, sommelier, bar supervisor banquet manager, banquet captain, 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manager, digital mediaspecialist, social media analyst, social media assistant, social mediaspecialist, social media manager, Public Relations Manager, Director of Marketing,Marketing Coordinator, Social Media Coordinator, Marketing Director, PRManager, complex marketing manager sales manager, salesperson, sales jobs, hotel sales jobs,sales career, sales admin, senior sales manager, director of sales, director ofsales and marketing, director of sales & marketing, DOS, DOSM, businesstravel sales manager, bts manager, senior business travel sales manager,leisure sales manager, director of leisure sales, entertainment sales manager,director of entertainment sales, luxury sales manager, luxury sales, executivemeetings manager, emm, destination sales manager, director of nationalaccounts, sales executive, complex director of sales catering sales manager, senior catering sales manager,director of catering, director of catering and events, assistant director ofcatering, associate director of catering, social catering sales manager, socialcatering manager, catering manager, senior catering manager, cateringexecutive, catering coordinator, wedding coordinator, wedding specialist event manager, senior event manager, special events manager,special event manager, director of events, director of convention services, directorof events and catering, director of special events, director of conventionservices and catering..... click apply for full job details
Dec 09, 2019
Waldorf Astoria Chicago - a Forbes 4 Star rated haven of exclusivity with classic Parisiancharm is seeking a Quality, Training and Engagement Manager. Inspired by theelegant glamour and design of 1920's Paris, Waldorf Astoria Chicago embodiesthe dramatic style of couturiers like Coco Chanel and Christian Dior. The hotelis fittingly located in the fashionable Gold Coast neighborhood, just one blockfrom Chicago's Magnificent Mile. We are seeking a highly motivated Quality, Training and Engagement Manager. As we strive for our 5th Star Forbes rating, we would strongly prefer to hire a candidate that has a luxury background, with experience with Forbes Plans. What will I be doing? As Quality, Training and Engagement Manager for the WaldorfAstoria Chicago, you would be responsible for directing and administering the training, quality and professional development function, along with assisting in implementing initiatives in support of positive team memberengagement, culture, and recognition. Specifically, you would be responsible for performing the following tasks to the highest standards: Oversee and administer all training and professional development functions to include, but not limited to, creating and/or developing course content, facilitating and/or conducting training sessions/workshops, planning and implementing corporate and hotel training initiatives, conducting needs assessments, measuring training effectiveness and ensuring on-the-job application of service, leadership, specialty and department-specific training initiatives. Plan and conduct meetings with department managers, property trainers and team members to review performance trends, to develop appropriate action plans and to provide appropriate recognition. Monitor all departmental training programs and assist departmental trainers in conducting pre-shift audits, executing job skills checklists, and utilizing brand service toolkit training. Track, maintain and audit all individual team member training records to ensure full compliance with established corporate standards. (QA) Develop an annual training calendar and compile periodic reports (i.e. monthly, quarterly, etc.) of training activity. Integrate Hilton's Values/Mission/Purpose and support guest-centric programs Create an environment and ambiance that makes Team Members feel energized, comfortable and motivated Assist in developing a recognition culture that exists among Team Members and across all departments Serve as an ambassador of Hilton's culture, engaging with Team Members through direct and meaningful interactions and leading by example Deliver well-being programs to enhance the mind, body and spirit of each Team Member Actively supports Hilton's guest-centric focus in the spirit of our vision and mission Assist with Human Resources functions, as needed Keywords: guest service supervisor, guest service manager, guestservice director, front desk manager, front desk director, concierge manager,concierge supervisor, GSA Supervisor, GSA manager, GSA director, mixoligist,cocktail supervisor, beverage supervisor, wine bartender, bar jobs, barpositions, sommelier, bar supervisor banquet manager, banquet captain, banquet housepersoncaptain, catering staff manager, catering staff supervisor, senior banquetcaptain, sr. banquet captain, banquet assistant manager,banquet set-upsupervisor, banquet set-up captain, banquet supervisor lead server, restaurant supervisor, food and beveragesupervisor, food and beverage assistant manager, restaurant assistant manager,dining room manager, dining room supervisor, floor supervisor, dining roomcaptain, dining room lead, restaurant captain, restaurant lead, senior diningroom captain, food and beverage manager, restaurant manager, banquet manager,assistant restaurant manager stewardess, dishwashing supervisor, prep cook, kitchensteward, cafeteria attendant, wine steward, beverage steward, dining servicemanager/supervisor; chief steward lead line cook, chef de partie, kitchen lead, kitchensupervisor, kitchen manager, assistant kitchen manager, line supervisor,demi-chef, demi chef, chef supervisor, lead cook, lead chef, kitchensupervisor, cook supervisor food service manager, food service supervisor, foodproduction supervisor, cafe manager, cafe supervisor, bistro manager, bistrosupervisor, chef de cuisine, restaurantchef, junior sous chef, jr sous chef, culinary director, director of culinary,banquet chef, banquet sous chef, banquet senior sous chef executive housekeeper, housekeeping supervisor housekeepingdirector, housekeeping inspector, housekeeping lead, executive housekeepingmanager, director of housekeeping, assistant director of housekeeping housekeeping attendant, laundry supervisor, linensupervisor, commercial laundry, dry cleaning, linen manager unarmed security officer, unarmed security guard, safetyofficer, safety guard, public safety officer, public safety guard, fieldsecurity officer, field security guard, safety & security officer, safetyassurance associate, safety security guard, security guard, guard, securityjob, armed guard, armed security officer, armed security guard, police officer,officer, law enforcement career, military, Navy, Marine Corps, Air Force, Army,Coast Guard facilities and safety supervisor, safety and securityleader, supervisor of security, manager of security, senior safety officer,senior armed guard, senior police officer, security/safety supervisor,security/safety manager, facilities and safety manager, security manager,safety manager, security supervisor, safety supervisor, security guard manager,security guard supervisor, security site manager, security site supervisor,armed guard manager, armed guard supervisor, guard manager, guard supervisor,public safety manager, public safety supervisor, security guard, guard,security job, armed guard, security guard, guard, security job, armed guard,armed security officer, armed security guard, police officer, officer, lawenforcement career, military, Navy, Marine Corps, Air Force, Army, Coast Guard marketing supervisor marketing manager, marketingspecialist, digital media assistant, digital media manager, digital mediaspecialist, digital media specialist, social media analyst, social mediaassistant, social media specialist, social media manager, communicationsspecialist salesman, salesperson, sales jobs, hotel sales jobs, salescareer, sales admin, hotel sales agent, telephone, sales agent, hotel sales& events manager, catering sales manager, events sales manager, cateringsales associate, events sales associate, event coordinator HR analyst, HR generalist, Human Resources analyst, HumanResources analyst, HR assistant, Human Resources assistant, HR Manager, humanresources manager, HR coordinator, human resources coordinator, people servicescoordinator, recruitment coordinator, HR specialist, Human Resourcesspecialist, payroll administrator, payroll clerk, payroll assistant, HR accountrepresentative, human resources account representative, HR representative,Human Resources representative, HR admin assistant, Human Resources admin assistant,HR administrative assistant, Human resources administrative assistant, employeeand labor relations advisor, recruiting assistant, recruiter, employmentspecialist, staffing coordinator accounts payable clerk, accounts payable assistant, financeassistant, financial clerk, financial officer, accounts receivable clerk,accounts receivable assistant, accounting clerk, administrative assistant,bookkeeper engineer I, engineer II, engineer III, hotel engineer, hotelengineer I, hotel engineer II, hotel engineer III, hotel maintenance engineer,hotel maintenance engineer I, hotel maintenance engineer II, hotel maintenanceengineer III, hotel chief engineer, building engineer, building engineer I,building engineer II, building engineer III, hotel engineer/ maintenance,maintenance engineer, maintenance engineer I, maintenance engineer II,maintenance engineer III, maintenance technician marketing manager, senior marketing manager, marketing andecommerce manager, ecommerce manager, marketing supervisor, marketingspecialist, digital media assistant, digital marketing manager, digital mediaspecialist, social media analyst, social media assistant, social mediaspecialist, social media manager, Public Relations Manager, Director of Marketing,Marketing Coordinator, Social Media Coordinator, Marketing Director, PRManager, complex marketing manager sales manager, salesperson, sales jobs, hotel sales jobs,sales career, sales admin, senior sales manager, director of sales, director ofsales and marketing, director of sales & marketing, DOS, DOSM, businesstravel sales manager, bts manager, senior business travel sales manager,leisure sales manager, director of leisure sales, entertainment sales manager,director of entertainment sales, luxury sales manager, luxury sales, executivemeetings manager, emm, destination sales manager, director of nationalaccounts, sales executive, complex director of sales catering sales manager, senior catering sales manager,director of catering, director of catering and events, assistant director ofcatering, associate director of catering, social catering sales manager, socialcatering manager, catering manager, senior catering manager, cateringexecutive, catering coordinator, wedding coordinator, wedding specialist event manager, senior event manager, special events manager,special event manager, director of events, director of convention services, directorof events and catering, director of special events, director of conventionservices and catering..... click apply for full job details
Advanced Restaurant Cook - Winter Seasonal
Vail Resorts Management Company Crested Butte, CO 81224, USA
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Advanced Level Cook functions as the highest tiered cook under the Sous Chef and Restaurant Chef. The Advanced Cook is responsible for performing a full range of the most difficult cooking tasks. In addition to cooking complex menu items, the Advanced Cook will have knowledge of seafood and animal butchering, basic sauce knowledge, and the ability to run any station in the kitchen, i.e. saute, grill, pantry, expo, wheel, etc. The Advanced Cook will help the Sous Chef and Restaurant Chef with menu item design and implementation as well as assisting with ordering and inventories. The Advanced Cook will oversee food preparation and plating standards while training and guiding more junior staff in a positive manner. The Advanced Cook will be the role model of execution of not only menu items, but restaurant opening and closing, uniform guidelines, health and safety policies and general leadership attitude. The Advanced Cook may be asked to work in other restaurants and to help execute large functions and banquets when necessary. The Advanced Cook will be working towards the next level of advancement, Sous Chef. Responsibilities include, but are not limited to: * Prepares food for guests and employees by following established cooking procedures and recipes. * Follows all Health Department required food handling procedures, has a current Serv-Safe certification. Keeps a clean, well maintained, sanitary work environment at all times. * Follow all safety guidelines established by Vail Resorts and our Chefs at all times. Be aware and report any potential safety issues immediately to supervisor. Use a cut glove whenever prepping any item with a knife. * Keeps equipment operational and sanitary by following manufacturers' instructions and established procedures. * Maintain line operations by notifying prep cooks of product shortages and replenishing food at work stations in a proactive manner. * Provides information to customers by answering food preparation questions, resolving special requests and embracing food allergen needs of our guests. * Contribute to team effort by participating in Job Sharing, assuming responsibility for the cleanliness of the resort and safety of guests and employees; participating in safety meetings; accepting diverse assignments; maintain a positive and friendly attitude and demeanor in all internal and external interactions. * Meet service level standards for check time and plating and any department goals as set forth by restaurant supervisors. * Assist in filling out daily prep lists, ordering, and inventories. * Receive new product in a timely manner, ensuring FIFO standards are maintained and that product is of acceptable quality, properly labeled, dated and stored. * Adhere to all grooming and uniform guidelines at all times. * Be punctual and adhere to all break standards, communicating with the Chef or Sous Chef if there are issues or concerns. May be asked to help provide breaks to cooks. * May be asked to work any position at any time including dishwashing. Qualifications: * High school diploma or general education degree (GED); * Two to three years of high volume kitchen experience minimum necessary. * Flexible working hours, including holidays and weekends. We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 178867
Dec 09, 2019
Full time
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Advanced Level Cook functions as the highest tiered cook under the Sous Chef and Restaurant Chef. The Advanced Cook is responsible for performing a full range of the most difficult cooking tasks. In addition to cooking complex menu items, the Advanced Cook will have knowledge of seafood and animal butchering, basic sauce knowledge, and the ability to run any station in the kitchen, i.e. saute, grill, pantry, expo, wheel, etc. The Advanced Cook will help the Sous Chef and Restaurant Chef with menu item design and implementation as well as assisting with ordering and inventories. The Advanced Cook will oversee food preparation and plating standards while training and guiding more junior staff in a positive manner. The Advanced Cook will be the role model of execution of not only menu items, but restaurant opening and closing, uniform guidelines, health and safety policies and general leadership attitude. The Advanced Cook may be asked to work in other restaurants and to help execute large functions and banquets when necessary. The Advanced Cook will be working towards the next level of advancement, Sous Chef. Responsibilities include, but are not limited to: * Prepares food for guests and employees by following established cooking procedures and recipes. * Follows all Health Department required food handling procedures, has a current Serv-Safe certification. Keeps a clean, well maintained, sanitary work environment at all times. * Follow all safety guidelines established by Vail Resorts and our Chefs at all times. Be aware and report any potential safety issues immediately to supervisor. Use a cut glove whenever prepping any item with a knife. * Keeps equipment operational and sanitary by following manufacturers' instructions and established procedures. * Maintain line operations by notifying prep cooks of product shortages and replenishing food at work stations in a proactive manner. * Provides information to customers by answering food preparation questions, resolving special requests and embracing food allergen needs of our guests. * Contribute to team effort by participating in Job Sharing, assuming responsibility for the cleanliness of the resort and safety of guests and employees; participating in safety meetings; accepting diverse assignments; maintain a positive and friendly attitude and demeanor in all internal and external interactions. * Meet service level standards for check time and plating and any department goals as set forth by restaurant supervisors. * Assist in filling out daily prep lists, ordering, and inventories. * Receive new product in a timely manner, ensuring FIFO standards are maintained and that product is of acceptable quality, properly labeled, dated and stored. * Adhere to all grooming and uniform guidelines at all times. * Be punctual and adhere to all break standards, communicating with the Chef or Sous Chef if there are issues or concerns. May be asked to help provide breaks to cooks. * May be asked to work any position at any time including dishwashing. Qualifications: * High school diploma or general education degree (GED); * Two to three years of high volume kitchen experience minimum necessary. * Flexible working hours, including holidays and weekends. We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 178867
Advanced Cook - Woodstone Grill - Part Time - Winter Seasonal
Vail Resorts Management Company Crested Butte, CO 81224, USA
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Advanced Level Cook functions as the highest tiered cook under the Sous Chef and Restaurant Chef. The Advanced Cook is responsible for performing a full range of the most difficult cooking tasks. In addition to cooking complex menu items, the Advanced Cook will have knowledge of seafood and animal butchering, basic sauce knowledge, and the ability to run any station in the kitchen, i.e. saute, grill, pantry, expo, wheel, etc. The Advanced Cook will help the Sous Chef and Restaurant Chef with menu item design and implementation as well as assisting with ordering and inventories. The Advanced Cook will oversee food preparation and plating standards while training and guiding more junior staff in a positive manner. The Advanced Cook will be the role model of execution of not only menu items, but restaurant opening and closing, uniform guidelines, health and safety policies and general leadership attitude. The Advanced Cook may be asked to work in other restaurants and to help execute large functions and banquets when necessary. The Advanced Cook will be working towards the next level of advancement, Sous Chef. Responsibilities include, but are not limited to: * Prepares food for guests and employees by following established cooking procedures and recipes. * Follows all Health Department required food handling procedures, has a current Serv-Safe certification. Keeps a clean, well maintained, sanitary work environment at all times. * Follow all safety guidelines established by Vail Resorts and our Chefs at all times. Be aware and report any potential safety issues immediately to supervisor. Use a cut glove whenever prepping any item with a knife. * Keeps equipment operational and sanitary by following manufacturers' instructions and established procedures. * Maintain line operations by notifying prep cooks of product shortages and replenishing food at work stations in a proactive manner. * Provides information to customers by answering food preparation questions, resolving special requests and embracing food allergen needs of our guests. * Contribute to team effort by participating in Job Sharing, assuming responsibility for the cleanliness of the resort and safety of guests and employees; participating in safety meetings; accepting diverse assignments; maintain a positive and friendly attitude and demeanor in all internal and external interactions. * Meet service level standards for check time and plating and any department goals as set forth by restaurant supervisors. * Assist in filling out daily prep lists, ordering, and inventories. * Receive new product in a timely manner, ensuring FIFO standards are maintained and that product is of acceptable quality, properly labeled, dated and stored. * Adhere to all grooming and uniform guidelines at all times. * Be punctual and adhere to all break standards, communicating with the Chef or Sous Chef if there are issues or concerns. May be asked to help provide breaks to cooks. * May be asked to work any position at any time including dishwashing. Qualifications: * High school diploma or general education degree (GED); * Two to three years of high volume kitchen experience minimum necessary. * Flexible working hours, including holidays and weekends. We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 178867
Dec 09, 2019
Full time
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Advanced Level Cook functions as the highest tiered cook under the Sous Chef and Restaurant Chef. The Advanced Cook is responsible for performing a full range of the most difficult cooking tasks. In addition to cooking complex menu items, the Advanced Cook will have knowledge of seafood and animal butchering, basic sauce knowledge, and the ability to run any station in the kitchen, i.e. saute, grill, pantry, expo, wheel, etc. The Advanced Cook will help the Sous Chef and Restaurant Chef with menu item design and implementation as well as assisting with ordering and inventories. The Advanced Cook will oversee food preparation and plating standards while training and guiding more junior staff in a positive manner. The Advanced Cook will be the role model of execution of not only menu items, but restaurant opening and closing, uniform guidelines, health and safety policies and general leadership attitude. The Advanced Cook may be asked to work in other restaurants and to help execute large functions and banquets when necessary. The Advanced Cook will be working towards the next level of advancement, Sous Chef. Responsibilities include, but are not limited to: * Prepares food for guests and employees by following established cooking procedures and recipes. * Follows all Health Department required food handling procedures, has a current Serv-Safe certification. Keeps a clean, well maintained, sanitary work environment at all times. * Follow all safety guidelines established by Vail Resorts and our Chefs at all times. Be aware and report any potential safety issues immediately to supervisor. Use a cut glove whenever prepping any item with a knife. * Keeps equipment operational and sanitary by following manufacturers' instructions and established procedures. * Maintain line operations by notifying prep cooks of product shortages and replenishing food at work stations in a proactive manner. * Provides information to customers by answering food preparation questions, resolving special requests and embracing food allergen needs of our guests. * Contribute to team effort by participating in Job Sharing, assuming responsibility for the cleanliness of the resort and safety of guests and employees; participating in safety meetings; accepting diverse assignments; maintain a positive and friendly attitude and demeanor in all internal and external interactions. * Meet service level standards for check time and plating and any department goals as set forth by restaurant supervisors. * Assist in filling out daily prep lists, ordering, and inventories. * Receive new product in a timely manner, ensuring FIFO standards are maintained and that product is of acceptable quality, properly labeled, dated and stored. * Adhere to all grooming and uniform guidelines at all times. * Be punctual and adhere to all break standards, communicating with the Chef or Sous Chef if there are issues or concerns. May be asked to help provide breaks to cooks. * May be asked to work any position at any time including dishwashing. Qualifications: * High school diploma or general education degree (GED); * Two to three years of high volume kitchen experience minimum necessary. * Flexible working hours, including holidays and weekends. We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 178867
Food & Beverage Manager (Stewarding Focus) - New York Hilton Midtown
Hilton Hotels and Resorts New York, NY, USA
The New York Hilton Midtown is seeking a Food & Beverage Manager (Stewarding Focus) to join their team! We are replacing a long tenured team member who is celebrating his retirement! We are looking for a high energy Food & Beverageprofessional to join this amazing operation at the largest hotel in New York City! Located in the heart of Midtown, this hotel offers 1,929 rooms, 150,000 square feet of meeting space and multiple outlets. What will I be doing? A Food & Beverage Manager (Stewarding Focus) for New York Hilton Midtown directs and organizes the activities of the Food & Beverage departments - to include Outlets, Banquets and Stewarding to maintain the high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service. Specifically, you will be responsible for performing the following tasks to the highest standards: Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation Manage operations to include, but not limited to, inventory management, maintenance of sanitation and cleanliness standards, systems management, budget and forecasting, health inspections, safety initiatives, report generation, department management, meeting participation and facilitation, implementation of policies and procedures, cost controls and overall profitability Lead staff in daily coordination and distribution of big four items: china, glassware, linen and silver Oversee equipment storage and distribution according to established standards Monitor and develop team member performance to include, but not limited to, training, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward Ensure compliance with health, safety, sanitation and alcohol awareness standards and prepare for health inspections REQUIRED QUALIFICATIONS Minimum 3 (three) years of Food & Beverage experience Minimum 2 (two) years supervisory/management experience with a staff of 25+ employees Ability to work flexible schedule to include nights, weekends and holidays PREFERRED QUALIFICATIONS 2 (two)+ years supervising within a hotel property with multiple food and beverage outlets Experience managing a unionized workplace A proven track record of leading and developing an engaged team Bilingual Spanish steward, dishwashing supervisor, prep cook, kitchen steward, cafeteria attendant, wine steward, beverage steward, dining service manager/supervisor; chief steward, lead line cook, chef de partie, kitchen lead, kitchen supervisor, kitchen manager, assistant kitchen manager, line supervisor, demi-chef, demi chef, chef supervisor, lead cook, lead chef, kitchen supervisor, cook supervisor food service manager, food service supervisor, food production supervisor, cafe manager, cafe supervisor, bistro manager, bistro supervisor, chef de cuisine, restaurant chef, junior sous chef, jr sous chef, culinary director, director of culinary, What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! EOE/AA/Disabled/Veterans
Dec 09, 2019
The New York Hilton Midtown is seeking a Food & Beverage Manager (Stewarding Focus) to join their team! We are replacing a long tenured team member who is celebrating his retirement! We are looking for a high energy Food & Beverageprofessional to join this amazing operation at the largest hotel in New York City! Located in the heart of Midtown, this hotel offers 1,929 rooms, 150,000 square feet of meeting space and multiple outlets. What will I be doing? A Food & Beverage Manager (Stewarding Focus) for New York Hilton Midtown directs and organizes the activities of the Food & Beverage departments - to include Outlets, Banquets and Stewarding to maintain the high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service. Specifically, you will be responsible for performing the following tasks to the highest standards: Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation Manage operations to include, but not limited to, inventory management, maintenance of sanitation and cleanliness standards, systems management, budget and forecasting, health inspections, safety initiatives, report generation, department management, meeting participation and facilitation, implementation of policies and procedures, cost controls and overall profitability Lead staff in daily coordination and distribution of big four items: china, glassware, linen and silver Oversee equipment storage and distribution according to established standards Monitor and develop team member performance to include, but not limited to, training, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward Ensure compliance with health, safety, sanitation and alcohol awareness standards and prepare for health inspections REQUIRED QUALIFICATIONS Minimum 3 (three) years of Food & Beverage experience Minimum 2 (two) years supervisory/management experience with a staff of 25+ employees Ability to work flexible schedule to include nights, weekends and holidays PREFERRED QUALIFICATIONS 2 (two)+ years supervising within a hotel property with multiple food and beverage outlets Experience managing a unionized workplace A proven track record of leading and developing an engaged team Bilingual Spanish steward, dishwashing supervisor, prep cook, kitchen steward, cafeteria attendant, wine steward, beverage steward, dining service manager/supervisor; chief steward, lead line cook, chef de partie, kitchen lead, kitchen supervisor, kitchen manager, assistant kitchen manager, line supervisor, demi-chef, demi chef, chef supervisor, lead cook, lead chef, kitchen supervisor, cook supervisor food service manager, food service supervisor, food production supervisor, cafe manager, cafe supervisor, bistro manager, bistro supervisor, chef de cuisine, restaurant chef, junior sous chef, jr sous chef, culinary director, director of culinary, What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! EOE/AA/Disabled/Veterans
Executive Steward - Hilton Anaheim
Hilton Hotels and Resorts Anaheim, CA, USA
The Hilton Anaheim, located just one mile from Disneyland and across from the Anaheim Convention Center, this property has over 1,500 rooms, 140,000 square feet of banquet space. Due to a promotion within the company, we are looking for an Executive Steward to run the day to day operations of our Stewarding Department. The role is supported by an Assistant Executive Steward, 2 Stewarding Supervisors and 2 Leads, with roughly 60 unionized team members. The Executive Steward manages and directs all stewarding operations for our restaurants, bars, and banquet kitchen.The ideal candidate will have 5 or more years of experience in food and beverage back of house operations and 2 or more years of experience in a leadership/supervisory role. Bilingual Spanish is highly desired. What will I be doing? As Executive Steward with Hilton Anaheim, you would be responsible for managing and directing stewarding operations to ensure designated food and beverage outlets have necessary supplies and equipment in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you will be responsible for performing the following tasks to the highest standards: Manage all stewarding operations to include, but not limited to, inventory management, maintenance of sanitation and cleanliness standards, systems management, budget and forecasting, health inspections, safety initiatives, , report generation, department management, meeting participation and facilitation, implementation of policies and procedures, cost controls and overall profitability Lead staff in daily coordination and distribution of big four items: china, glassware, linen and silver Oversee equipment storage and distribution according to established standards Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward Recruit, interview and train team members Ensure compliance with health, safety, sanitation and alcohol awareness standards and prepare for health inspections steward, dishwashing supervisor, prep cook, kitchen steward, cafeteria attendant, wine steward, beverage steward, dining service manager/supervisor; chief steward, lead line cook, chef de partie, kitchen lead, kitchen supervisor, kitchen manager, assistant kitchen manager, line supervisor, demi-chef, demi chef, chef supervisor, lead cook, lead chef, kitchen supervisor, cook supervisor food service manager, food service supervisor, food production supervisor, cafe manager, cafe supervisor, bistro manager, bistro supervisor, chef de cuisine, restaurant chef, junior sous chef, jr sous chef, culinary director, director of culinary, banquet chef, banquet sous chef, banquet senior sous chef What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! EOE/AA/Disabled/Veterans
Dec 09, 2019
The Hilton Anaheim, located just one mile from Disneyland and across from the Anaheim Convention Center, this property has over 1,500 rooms, 140,000 square feet of banquet space. Due to a promotion within the company, we are looking for an Executive Steward to run the day to day operations of our Stewarding Department. The role is supported by an Assistant Executive Steward, 2 Stewarding Supervisors and 2 Leads, with roughly 60 unionized team members. The Executive Steward manages and directs all stewarding operations for our restaurants, bars, and banquet kitchen.The ideal candidate will have 5 or more years of experience in food and beverage back of house operations and 2 or more years of experience in a leadership/supervisory role. Bilingual Spanish is highly desired. What will I be doing? As Executive Steward with Hilton Anaheim, you would be responsible for managing and directing stewarding operations to ensure designated food and beverage outlets have necessary supplies and equipment in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you will be responsible for performing the following tasks to the highest standards: Manage all stewarding operations to include, but not limited to, inventory management, maintenance of sanitation and cleanliness standards, systems management, budget and forecasting, health inspections, safety initiatives, , report generation, department management, meeting participation and facilitation, implementation of policies and procedures, cost controls and overall profitability Lead staff in daily coordination and distribution of big four items: china, glassware, linen and silver Oversee equipment storage and distribution according to established standards Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward Recruit, interview and train team members Ensure compliance with health, safety, sanitation and alcohol awareness standards and prepare for health inspections steward, dishwashing supervisor, prep cook, kitchen steward, cafeteria attendant, wine steward, beverage steward, dining service manager/supervisor; chief steward, lead line cook, chef de partie, kitchen lead, kitchen supervisor, kitchen manager, assistant kitchen manager, line supervisor, demi-chef, demi chef, chef supervisor, lead cook, lead chef, kitchen supervisor, cook supervisor food service manager, food service supervisor, food production supervisor, cafe manager, cafe supervisor, bistro manager, bistro supervisor, chef de cuisine, restaurant chef, junior sous chef, jr sous chef, culinary director, director of culinary, banquet chef, banquet sous chef, banquet senior sous chef What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! EOE/AA/Disabled/Veterans
Advanced Restaurant Cook - Winter Seasonal
Vail Resorts Crested Butte, CO 81224, USA
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Advanced Level Cook functions as the highest tiered cook under the Sous Chef and Restaurant Chef. The Advanced Cook is responsible for performing a full range of the most difficult cooking tasks. In addition to cooking complex menu items, the Advanced Cook will have knowledge of seafood and animal butchering, basic sauce knowledge, and the ability to run any station in the kitchen, i.e. saute, grill, pantry, expo, wheel, etc. The Advanced Cook will help the Sous Chef and Restaurant Chef with menu item design and implementation as well as assisting with ordering and inventories. The Advanced Cook will oversee food preparation and plating standards while training and guiding more junior staff in a positive manner. The Advanced Cook will be the role model of execution of not only menu items, but restaurant opening and closing, uniform guidelines, health and safety policies and general leadership attitude. The Advanced Cook may be asked to work in other restaurants and to help execute large functions and banquets when necessary. The Advanced Cook will be working towards the next level of advancement, Sous Chef. Responsibilities include, but are not limited to: * Prepares food for guests and employees by following established cooking procedures and recipes. * Follows all Health Department required food handling procedures, has a current Serv-Safe certification. Keeps a clean, well maintained, sanitary work environment at all times. * Follow all safety guidelines established by Vail Resorts and our Chefs at all times. Be aware and report any potential safety issues immediately to supervisor. Use a cut glove whenever prepping any item with a knife. * Keeps equipment operational and sanitary by following manufacturers' instructions and established procedures. * Maintain line operations by notifying prep cooks of product shortages and replenishing food at work stations in a proactive manner. * Provides information to customers by answering food preparation questions, resolving special requests and embracing food allergen needs of our guests. * Contribute to team effort by participating in Job Sharing, assuming responsibility for the cleanliness of the resort and safety of guests and employees; participating in safety meetings; accepting diverse assignments; maintain a positive and friendly attitude and demeanor in all internal and external interactions. * Meet service level standards for check time and plating and any department goals as set forth by restaurant supervisors. * Assist in filling out daily prep lists, ordering, and inventories. * Receive new product in a timely manner, ensuring FIFO standards are maintained and that product is of acceptable quality, properly labeled, dated and stored. * Adhere to all grooming and uniform guidelines at all times. * Be punctual and adhere to all break standards, communicating with the Chef or Sous Chef if there are issues or concerns. May be asked to help provide breaks to cooks. * May be asked to work any position at any time including dishwashing. Qualifications: * High school diploma or general education degree (GED); * Two to three years of high volume kitchen experience minimum necessary. * Flexible working hours, including holidays and weekends. We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 178867
Dec 04, 2019
Full time
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Advanced Level Cook functions as the highest tiered cook under the Sous Chef and Restaurant Chef. The Advanced Cook is responsible for performing a full range of the most difficult cooking tasks. In addition to cooking complex menu items, the Advanced Cook will have knowledge of seafood and animal butchering, basic sauce knowledge, and the ability to run any station in the kitchen, i.e. saute, grill, pantry, expo, wheel, etc. The Advanced Cook will help the Sous Chef and Restaurant Chef with menu item design and implementation as well as assisting with ordering and inventories. The Advanced Cook will oversee food preparation and plating standards while training and guiding more junior staff in a positive manner. The Advanced Cook will be the role model of execution of not only menu items, but restaurant opening and closing, uniform guidelines, health and safety policies and general leadership attitude. The Advanced Cook may be asked to work in other restaurants and to help execute large functions and banquets when necessary. The Advanced Cook will be working towards the next level of advancement, Sous Chef. Responsibilities include, but are not limited to: * Prepares food for guests and employees by following established cooking procedures and recipes. * Follows all Health Department required food handling procedures, has a current Serv-Safe certification. Keeps a clean, well maintained, sanitary work environment at all times. * Follow all safety guidelines established by Vail Resorts and our Chefs at all times. Be aware and report any potential safety issues immediately to supervisor. Use a cut glove whenever prepping any item with a knife. * Keeps equipment operational and sanitary by following manufacturers' instructions and established procedures. * Maintain line operations by notifying prep cooks of product shortages and replenishing food at work stations in a proactive manner. * Provides information to customers by answering food preparation questions, resolving special requests and embracing food allergen needs of our guests. * Contribute to team effort by participating in Job Sharing, assuming responsibility for the cleanliness of the resort and safety of guests and employees; participating in safety meetings; accepting diverse assignments; maintain a positive and friendly attitude and demeanor in all internal and external interactions. * Meet service level standards for check time and plating and any department goals as set forth by restaurant supervisors. * Assist in filling out daily prep lists, ordering, and inventories. * Receive new product in a timely manner, ensuring FIFO standards are maintained and that product is of acceptable quality, properly labeled, dated and stored. * Adhere to all grooming and uniform guidelines at all times. * Be punctual and adhere to all break standards, communicating with the Chef or Sous Chef if there are issues or concerns. May be asked to help provide breaks to cooks. * May be asked to work any position at any time including dishwashing. Qualifications: * High school diploma or general education degree (GED); * Two to three years of high volume kitchen experience minimum necessary. * Flexible working hours, including holidays and weekends. We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 178867
Advanced Cook - Woodstone Grill - Part Time - Winter Seasonal
Vail Resorts Crested Butte, CO 81224, USA
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Advanced Level Cook functions as the highest tiered cook under the Sous Chef and Restaurant Chef. The Advanced Cook is responsible for performing a full range of the most difficult cooking tasks. In addition to cooking complex menu items, the Advanced Cook will have knowledge of seafood and animal butchering, basic sauce knowledge, and the ability to run any station in the kitchen, i.e. saute, grill, pantry, expo, wheel, etc. The Advanced Cook will help the Sous Chef and Restaurant Chef with menu item design and implementation as well as assisting with ordering and inventories. The Advanced Cook will oversee food preparation and plating standards while training and guiding more junior staff in a positive manner. The Advanced Cook will be the role model of execution of not only menu items, but restaurant opening and closing, uniform guidelines, health and safety policies and general leadership attitude. The Advanced Cook may be asked to work in other restaurants and to help execute large functions and banquets when necessary. The Advanced Cook will be working towards the next level of advancement, Sous Chef. Responsibilities include, but are not limited to: * Prepares food for guests and employees by following established cooking procedures and recipes. * Follows all Health Department required food handling procedures, has a current Serv-Safe certification. Keeps a clean, well maintained, sanitary work environment at all times. * Follow all safety guidelines established by Vail Resorts and our Chefs at all times. Be aware and report any potential safety issues immediately to supervisor. Use a cut glove whenever prepping any item with a knife. * Keeps equipment operational and sanitary by following manufacturers' instructions and established procedures. * Maintain line operations by notifying prep cooks of product shortages and replenishing food at work stations in a proactive manner. * Provides information to customers by answering food preparation questions, resolving special requests and embracing food allergen needs of our guests. * Contribute to team effort by participating in Job Sharing, assuming responsibility for the cleanliness of the resort and safety of guests and employees; participating in safety meetings; accepting diverse assignments; maintain a positive and friendly attitude and demeanor in all internal and external interactions. * Meet service level standards for check time and plating and any department goals as set forth by restaurant supervisors. * Assist in filling out daily prep lists, ordering, and inventories. * Receive new product in a timely manner, ensuring FIFO standards are maintained and that product is of acceptable quality, properly labeled, dated and stored. * Adhere to all grooming and uniform guidelines at all times. * Be punctual and adhere to all break standards, communicating with the Chef or Sous Chef if there are issues or concerns. May be asked to help provide breaks to cooks. * May be asked to work any position at any time including dishwashing. Qualifications: * High school diploma or general education degree (GED); * Two to three years of high volume kitchen experience minimum necessary. * Flexible working hours, including holidays and weekends. We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 178867
Dec 04, 2019
Full time
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Advanced Level Cook functions as the highest tiered cook under the Sous Chef and Restaurant Chef. The Advanced Cook is responsible for performing a full range of the most difficult cooking tasks. In addition to cooking complex menu items, the Advanced Cook will have knowledge of seafood and animal butchering, basic sauce knowledge, and the ability to run any station in the kitchen, i.e. saute, grill, pantry, expo, wheel, etc. The Advanced Cook will help the Sous Chef and Restaurant Chef with menu item design and implementation as well as assisting with ordering and inventories. The Advanced Cook will oversee food preparation and plating standards while training and guiding more junior staff in a positive manner. The Advanced Cook will be the role model of execution of not only menu items, but restaurant opening and closing, uniform guidelines, health and safety policies and general leadership attitude. The Advanced Cook may be asked to work in other restaurants and to help execute large functions and banquets when necessary. The Advanced Cook will be working towards the next level of advancement, Sous Chef. Responsibilities include, but are not limited to: * Prepares food for guests and employees by following established cooking procedures and recipes. * Follows all Health Department required food handling procedures, has a current Serv-Safe certification. Keeps a clean, well maintained, sanitary work environment at all times. * Follow all safety guidelines established by Vail Resorts and our Chefs at all times. Be aware and report any potential safety issues immediately to supervisor. Use a cut glove whenever prepping any item with a knife. * Keeps equipment operational and sanitary by following manufacturers' instructions and established procedures. * Maintain line operations by notifying prep cooks of product shortages and replenishing food at work stations in a proactive manner. * Provides information to customers by answering food preparation questions, resolving special requests and embracing food allergen needs of our guests. * Contribute to team effort by participating in Job Sharing, assuming responsibility for the cleanliness of the resort and safety of guests and employees; participating in safety meetings; accepting diverse assignments; maintain a positive and friendly attitude and demeanor in all internal and external interactions. * Meet service level standards for check time and plating and any department goals as set forth by restaurant supervisors. * Assist in filling out daily prep lists, ordering, and inventories. * Receive new product in a timely manner, ensuring FIFO standards are maintained and that product is of acceptable quality, properly labeled, dated and stored. * Adhere to all grooming and uniform guidelines at all times. * Be punctual and adhere to all break standards, communicating with the Chef or Sous Chef if there are issues or concerns. May be asked to help provide breaks to cooks. * May be asked to work any position at any time including dishwashing. Qualifications: * High school diploma or general education degree (GED); * Two to three years of high volume kitchen experience minimum necessary. * Flexible working hours, including holidays and weekends. We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 178867

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