Catria Modern Italian, a new concept located in the Marriott Courtyard Hudson Yards, is seeking a Junior Sous Chef! If you are interested in taking the first step in your culinary career, we would like to meet with you! Please put the position you're applying for in the subject line and copy and paste your resume into the body of the email. We'll be responding to qualified candidates to set up interviews for this week. WHAT WE ARE LOOKING FOR: Our ideal candidate will have a strong work ethic, open availability, a drive to succeed and a great sense of humor. We are looking for someone who is energetic and highly motivated and possesses the qualities outlined below. A minimum of three years' experience working in a fast paced, high volume kitchen. Three professional references are required. In depth knowledge of kitchen operations, food and cooking techniques. Exceptional leadership, organization, communication, and relationship skills. Proven ability to think critically and make sound decisions in a high-pressure work environment. Excellent time management and prioritization skills, and the ability to multitask. A great understanding of restaurant finance, and the ability to operate within budgets for COGS and labor, and general expense control/overview. A desire to exceed guest expectations. Experience with training, coaching and customer service. Possess NYC DOH Food Handler's Certificate. Open availability. RESPONSIBILITIES: Supervise the preparation and execution of food items. Control and minimize waste and theft. Select, train, and monitor all BOH employees Ensure the kitchen is prepared and "A" ready at all times for health inspections. Manage hourly kitchen staff through scheduling, payroll, hiring, training and coaching. Expedite during service. Calculate food cost and labor cost. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Create and execute specials for service. Monitor food production, ordering, costing, consistency, and quality. Attend financial meetings with management team and executive teams. Address any opportunities with a sense of urgency. Actively work with purveyors to build and maintain relationships and retain competitive pricing. Lead pre-shift meetings with FOH team and oversee culinary staff education. Inspire excellence and build camaraderie and team morale. Abide by and uphold company policies and standards, as well as state sanitations/health regulations. Ensure and maintain safe and secure working conditions/environment and ensure the cleanliness and sanitation of kitchen facilities and equipment. Assist Executive Chef in other areas as needed. Catria Modern Italian provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as covered veteran in accordance with applicable federal, state, and local laws.
Jan 29, 2020
Full time
Catria Modern Italian, a new concept located in the Marriott Courtyard Hudson Yards, is seeking a Junior Sous Chef! If you are interested in taking the first step in your culinary career, we would like to meet with you! Please put the position you're applying for in the subject line and copy and paste your resume into the body of the email. We'll be responding to qualified candidates to set up interviews for this week. WHAT WE ARE LOOKING FOR: Our ideal candidate will have a strong work ethic, open availability, a drive to succeed and a great sense of humor. We are looking for someone who is energetic and highly motivated and possesses the qualities outlined below. A minimum of three years' experience working in a fast paced, high volume kitchen. Three professional references are required. In depth knowledge of kitchen operations, food and cooking techniques. Exceptional leadership, organization, communication, and relationship skills. Proven ability to think critically and make sound decisions in a high-pressure work environment. Excellent time management and prioritization skills, and the ability to multitask. A great understanding of restaurant finance, and the ability to operate within budgets for COGS and labor, and general expense control/overview. A desire to exceed guest expectations. Experience with training, coaching and customer service. Possess NYC DOH Food Handler's Certificate. Open availability. RESPONSIBILITIES: Supervise the preparation and execution of food items. Control and minimize waste and theft. Select, train, and monitor all BOH employees Ensure the kitchen is prepared and "A" ready at all times for health inspections. Manage hourly kitchen staff through scheduling, payroll, hiring, training and coaching. Expedite during service. Calculate food cost and labor cost. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Create and execute specials for service. Monitor food production, ordering, costing, consistency, and quality. Attend financial meetings with management team and executive teams. Address any opportunities with a sense of urgency. Actively work with purveyors to build and maintain relationships and retain competitive pricing. Lead pre-shift meetings with FOH team and oversee culinary staff education. Inspire excellence and build camaraderie and team morale. Abide by and uphold company policies and standards, as well as state sanitations/health regulations. Ensure and maintain safe and secure working conditions/environment and ensure the cleanliness and sanitation of kitchen facilities and equipment. Assist Executive Chef in other areas as needed. Catria Modern Italian provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as covered veteran in accordance with applicable federal, state, and local laws.
*due to Visa restrictions, only AMERICAN OR SPANISH PASSPORT holders will be considered for this position. Please apply only if you are an American or Spanish Passport Holders. Telefèric Barcelona Restaurant Group, is now hiring a SOUS CHEF for our locations in CALIFORNIA, USA. We are looking for a passionate professional with a minimum of 3 years of experience in a similar position, who would love to move to California and grow with the group, as we are currently expanding to new locations within the US. Job description The Sous Chef works alongside with the Head Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Leads the kitchen team together with the Chef, creating a profesional and also great work environment to work at! Essential Functions Fill in for the Executive Chef in planning and directing food preparation when necessary Provides guidance to junior kitchen staff members, including, but not limited, to line cooks, food preps, and dishwashers Resourcefully solve any issues that arise and seize control of any problematic situation Oversees and organizes kitchen stock and ingredients every day. Verifies that food storage units all meet standards and are consistently well-managed Conducts a monthly inventory. Keeps cooking stations stocked, especially before and during prime operation hours Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Assists head chef with menu creation. Supervises all food preparation and presentation to ensure quality and restaurant standards daily Comply with and enforce sanitation regulations and safety standards Respect the human resources policy of the company in accordance to local laws. Maintain a positive and professional approach with coworkers and customers We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Please contact us at if you are interested in knowing more about new opportunities and starting with the selection process. Gracias y esperamos conocerte pronto!
Jan 29, 2020
Full time
*due to Visa restrictions, only AMERICAN OR SPANISH PASSPORT holders will be considered for this position. Please apply only if you are an American or Spanish Passport Holders. Telefèric Barcelona Restaurant Group, is now hiring a SOUS CHEF for our locations in CALIFORNIA, USA. We are looking for a passionate professional with a minimum of 3 years of experience in a similar position, who would love to move to California and grow with the group, as we are currently expanding to new locations within the US. Job description The Sous Chef works alongside with the Head Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Leads the kitchen team together with the Chef, creating a profesional and also great work environment to work at! Essential Functions Fill in for the Executive Chef in planning and directing food preparation when necessary Provides guidance to junior kitchen staff members, including, but not limited, to line cooks, food preps, and dishwashers Resourcefully solve any issues that arise and seize control of any problematic situation Oversees and organizes kitchen stock and ingredients every day. Verifies that food storage units all meet standards and are consistently well-managed Conducts a monthly inventory. Keeps cooking stations stocked, especially before and during prime operation hours Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Assists head chef with menu creation. Supervises all food preparation and presentation to ensure quality and restaurant standards daily Comply with and enforce sanitation regulations and safety standards Respect the human resources policy of the company in accordance to local laws. Maintain a positive and professional approach with coworkers and customers We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Please contact us at if you are interested in knowing more about new opportunities and starting with the selection process. Gracias y esperamos conocerte pronto!
*due to Visa restrictions, only AMERICAN OR SPANISH PASSPORT holders will be considered for this position. Please apply only if you are an American or Spanish Passport Holders. Telefèric Barcelona Restaurant Group, is now hiring a SOUS CHEF for our locations in CALIFORNIA, USA. We are looking for a passionate professional with a minimum of 3 years of experience in a similar position, who would love to move to California and grow with the group, as we are currently expanding to new locations within the US. Job description The Sous Chef works alongside with the Head Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Leads the kitchen team together with the Chef, creating a profesional and also great work environment to work at! Essential Functions Fill in for the Executive Chef in planning and directing food preparation when necessary Provides guidance to junior kitchen staff members, including, but not limited, to line cooks, food preps, and dishwashers Resourcefully solve any issues that arise and seize control of any problematic situation Oversees and organizes kitchen stock and ingredients every day. Verifies that food storage units all meet standards and are consistently well-managed Conducts a monthly inventory. Keeps cooking stations stocked, especially before and during prime operation hours Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Assists head chef with menu creation. Supervises all food preparation and presentation to ensure quality and restaurant standards daily Comply with and enforce sanitation regulations and safety standards Respect the human resources policy of the company in accordance to local laws. Maintain a positive and professional approach with coworkers and customers We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Please contact us at if you are interested in knowing more about new opportunities and starting with the selection process. Gracias y esperamos conocerte pronto!
Jan 29, 2020
Full time
*due to Visa restrictions, only AMERICAN OR SPANISH PASSPORT holders will be considered for this position. Please apply only if you are an American or Spanish Passport Holders. Telefèric Barcelona Restaurant Group, is now hiring a SOUS CHEF for our locations in CALIFORNIA, USA. We are looking for a passionate professional with a minimum of 3 years of experience in a similar position, who would love to move to California and grow with the group, as we are currently expanding to new locations within the US. Job description The Sous Chef works alongside with the Head Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Leads the kitchen team together with the Chef, creating a profesional and also great work environment to work at! Essential Functions Fill in for the Executive Chef in planning and directing food preparation when necessary Provides guidance to junior kitchen staff members, including, but not limited, to line cooks, food preps, and dishwashers Resourcefully solve any issues that arise and seize control of any problematic situation Oversees and organizes kitchen stock and ingredients every day. Verifies that food storage units all meet standards and are consistently well-managed Conducts a monthly inventory. Keeps cooking stations stocked, especially before and during prime operation hours Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Assists head chef with menu creation. Supervises all food preparation and presentation to ensure quality and restaurant standards daily Comply with and enforce sanitation regulations and safety standards Respect the human resources policy of the company in accordance to local laws. Maintain a positive and professional approach with coworkers and customers We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Please contact us at if you are interested in knowing more about new opportunities and starting with the selection process. Gracias y esperamos conocerte pronto!
*due to Visa restrictions, only AMERICAN OR SPANISH PASSPORT holders will be considered for this position. Please apply only if you are an American or Spanish Passport Holders. Telefèric Barcelona Restaurant Group, is now hiring a SOUS CHEF for our locations in CALIFORNIA, USA. We are looking for a passionate professional with a minimum of 3 years of experience in a similar position, who would love to move to California and grow with the group, as we are currently expanding to new locations within the US. Job description The Sous Chef works alongside with the Head Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Leads the kitchen team together with the Chef, creating a profesional and also great work environment to work at! Essential Functions Fill in for the Executive Chef in planning and directing food preparation when necessary Provides guidance to junior kitchen staff members, including, but not limited, to line cooks, food preps, and dishwashers Resourcefully solve any issues that arise and seize control of any problematic situation Oversees and organizes kitchen stock and ingredients every day. Verifies that food storage units all meet standards and are consistently well-managed Conducts a monthly inventory. Keeps cooking stations stocked, especially before and during prime operation hours Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Assists head chef with menu creation. Supervises all food preparation and presentation to ensure quality and restaurant standards daily Comply with and enforce sanitation regulations and safety standards Respect the human resources policy of the company in accordance to local laws. Maintain a positive and professional approach with coworkers and customers We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Please contact us at if you are interested in knowing more about new opportunities and starting with the selection process. Gracias y esperamos conocerte pronto!
Jan 29, 2020
Full time
*due to Visa restrictions, only AMERICAN OR SPANISH PASSPORT holders will be considered for this position. Please apply only if you are an American or Spanish Passport Holders. Telefèric Barcelona Restaurant Group, is now hiring a SOUS CHEF for our locations in CALIFORNIA, USA. We are looking for a passionate professional with a minimum of 3 years of experience in a similar position, who would love to move to California and grow with the group, as we are currently expanding to new locations within the US. Job description The Sous Chef works alongside with the Head Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Leads the kitchen team together with the Chef, creating a profesional and also great work environment to work at! Essential Functions Fill in for the Executive Chef in planning and directing food preparation when necessary Provides guidance to junior kitchen staff members, including, but not limited, to line cooks, food preps, and dishwashers Resourcefully solve any issues that arise and seize control of any problematic situation Oversees and organizes kitchen stock and ingredients every day. Verifies that food storage units all meet standards and are consistently well-managed Conducts a monthly inventory. Keeps cooking stations stocked, especially before and during prime operation hours Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Assists head chef with menu creation. Supervises all food preparation and presentation to ensure quality and restaurant standards daily Comply with and enforce sanitation regulations and safety standards Respect the human resources policy of the company in accordance to local laws. Maintain a positive and professional approach with coworkers and customers We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Please contact us at if you are interested in knowing more about new opportunities and starting with the selection process. Gracias y esperamos conocerte pronto!
Luxury Hotel Company seeking Culinary Talent for prime location in the heart of LA Sous Chef Responsibilities Produce quality food Oversee menu creation in collaboration with Executive Chef Train junior personnel Work stations as needed across all kitchens Banquet Chef Responsibilities Run banquet department along with senior leadership Assist with Employee dining and gourmet deli Work closely with clients and guests to ensure top service Lead and mentor banquet team Qualifications 3+ years of kitchen experience Experience in leading and supervising junior chefs Experience working within budget constraints
Jan 29, 2020
Full time
Luxury Hotel Company seeking Culinary Talent for prime location in the heart of LA Sous Chef Responsibilities Produce quality food Oversee menu creation in collaboration with Executive Chef Train junior personnel Work stations as needed across all kitchens Banquet Chef Responsibilities Run banquet department along with senior leadership Assist with Employee dining and gourmet deli Work closely with clients and guests to ensure top service Lead and mentor banquet team Qualifications 3+ years of kitchen experience Experience in leading and supervising junior chefs Experience working within budget constraints
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 & BeverageMinimum 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 - ServSafePhysical Demands & Working ConditionsWhile 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
Jan 28, 2020
Full time
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 & BeverageMinimum 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 - ServSafePhysical Demands & Working ConditionsWhile 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
Sous Chef Job Purpose: Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Sous Chef Job Duties: Leads kitchen team in chef's absence Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Hires and trains new kitchen employees to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists head chef with menu creation Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Sous Chef Skills and Qualifications: 2+yrs of Previous Restaurant Experience, Formal Culinary Training, Extensive Food and Beverage Knowledge, Restaurant Industry Knowledge, Strong Organizational Skills, Attention to Detail, Knowledge of Restaurant Regulations, Leadership, Management, POSITIVE , Ability to Work Under Pressure, SELF-MOTIVATING , Creative Problem-Solving Skills, Strong Verbal and Written Communication Skills, Exceptional Customer-Service Skills
Jan 24, 2020
Full time
Sous Chef Job Purpose: Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Sous Chef Job Duties: Leads kitchen team in chef's absence Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Hires and trains new kitchen employees to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists head chef with menu creation Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Sous Chef Skills and Qualifications: 2+yrs of Previous Restaurant Experience, Formal Culinary Training, Extensive Food and Beverage Knowledge, Restaurant Industry Knowledge, Strong Organizational Skills, Attention to Detail, Knowledge of Restaurant Regulations, Leadership, Management, POSITIVE , Ability to Work Under Pressure, SELF-MOTIVATING , Creative Problem-Solving Skills, Strong Verbal and Written Communication Skills, Exceptional Customer-Service Skills
Great Opportunity to bring your culinary skills to one of North Americas fastest growing hospitality companies Concord Hospitality Enterprises. This position of hotel Sous Chef means youll be tempting the palettes of our guests with your attention to detail in presentation, quality, and safe serving temperatures. The right candidate will be organized, possess great attention to detail, and an innate ability to quickly and authoritatively problem-solve and delegate responsibilities to grow others . The ideal candidate must also be able to use their considerable experience as a resource to effectively coach and mentor the junior culinary team. This role will revolve around culinary creations for our rooftop experience including banquet space (up to 8,000 sq ft) and our signature outdoor venue Spruzzo offering a Mediterraneanstyle environmentmatched with craft cocktails. #ExactlyLikeNothingElse! At Concord Hospitality, our leaders earn competitive wages, receive our extensive benefit package including dental/vision plans, life insurance, ST/LT disability options as well as lucrative quarterly bonus plans, 401K options, tuition assistance plus training & development and career advancement opportunities + position specific perquisites. Compensation aligns with experience and matching attributes that will meet the needs of The Ben as a boutique hotel in this destination market. Experience in role, related programs and services, and similar brand (or tier level) will all be evaluated. Additionally, Concords strong culture of growth and development of our associates mean that training and assigned leadership mentors are strong staple ingredients to our team members reaching their full potential. The company goal is permitting associate to learn and grow and reach their next career step. Overall the company supports our key cornerstone of Quality, Integrity, Community, Profitability and FUN. The associates of Concord believe in a strong culture with focus on Health and Wellness, Sustainability, and Work Life Balance. Concord Hospitality earned the recognition of GREAT PLACES TO WORK as well as our recent acknowledgement of Great Places to Work for Millennials and Great Places to Work for Women! We are proud to be an EEO employer M/F/D/V. We maintain a drug-free work environment.ExperiencePreferredSalary Range: $55,000-$60,000BehaviorsRequiredLeader: Inspires teammates to follow themPreferredInnovative: Consistently introduces new ideas and demonstrates original thinkingDetail Oriented: Capable of carrying out a given task with all details necessary to get the task done wellMotivationsPreferredAbility to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organizationSelf-Starter: Inspired to perform without outside helpEntrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the businessSee job description
Jan 29, 2020
Full time
Great Opportunity to bring your culinary skills to one of North Americas fastest growing hospitality companies Concord Hospitality Enterprises. This position of hotel Sous Chef means youll be tempting the palettes of our guests with your attention to detail in presentation, quality, and safe serving temperatures. The right candidate will be organized, possess great attention to detail, and an innate ability to quickly and authoritatively problem-solve and delegate responsibilities to grow others . The ideal candidate must also be able to use their considerable experience as a resource to effectively coach and mentor the junior culinary team. This role will revolve around culinary creations for our rooftop experience including banquet space (up to 8,000 sq ft) and our signature outdoor venue Spruzzo offering a Mediterraneanstyle environmentmatched with craft cocktails. #ExactlyLikeNothingElse! At Concord Hospitality, our leaders earn competitive wages, receive our extensive benefit package including dental/vision plans, life insurance, ST/LT disability options as well as lucrative quarterly bonus plans, 401K options, tuition assistance plus training & development and career advancement opportunities + position specific perquisites. Compensation aligns with experience and matching attributes that will meet the needs of The Ben as a boutique hotel in this destination market. Experience in role, related programs and services, and similar brand (or tier level) will all be evaluated. Additionally, Concords strong culture of growth and development of our associates mean that training and assigned leadership mentors are strong staple ingredients to our team members reaching their full potential. The company goal is permitting associate to learn and grow and reach their next career step. Overall the company supports our key cornerstone of Quality, Integrity, Community, Profitability and FUN. The associates of Concord believe in a strong culture with focus on Health and Wellness, Sustainability, and Work Life Balance. Concord Hospitality earned the recognition of GREAT PLACES TO WORK as well as our recent acknowledgement of Great Places to Work for Millennials and Great Places to Work for Women! We are proud to be an EEO employer M/F/D/V. We maintain a drug-free work environment.ExperiencePreferredSalary Range: $55,000-$60,000BehaviorsRequiredLeader: Inspires teammates to follow themPreferredInnovative: Consistently introduces new ideas and demonstrates original thinkingDetail Oriented: Capable of carrying out a given task with all details necessary to get the task done wellMotivationsPreferredAbility to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organizationSelf-Starter: Inspired to perform without outside helpEntrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the businessSee job description
The Happy Hollow Club is the premier, traditional, member-owned Country Club in Omaha, NE, The club is highly regarded by its membership who enjoy it inviting facilities, food and beverage services and camaraderie amongst friends and staff. The Club is busy year-round offering extensive social and athletic programming coupled with a welcoming warmth . Food and beverage services are busy hence position requires a professional of volume experiences and diverse programing abilities, ultimately that can build a high performing culinary team. The Club will hire a career professional, an Executive Chef who has the knowledge, expertise and passion to lead a bustling culinary program while embracing the goals of constant improvement. _ A la carte programming is a blend of modern and causal and more traditional dining offerings, always fresh and evolving while respectful of "classic" that will always remain on the menus. Producing the cuisine membership wants and expects to be consistently executed is priority1! Refined culinary skills, large and small banquet production knowledge and creativity throughout while with regard for traditions are all requirements for this position. Large-sized member and club produced parties will test the Club's culinary team to the fullest and are equally important to the Club's and Chef's reputation. The Club has employed two (2) Executive Chefs in the past 15 years! The Club wished to become a training ground for future culinarians. This is a market where the chef can Make his/her. A rare opportunity for the right professional!!! The Club will hire a career professional, an Executive Chef who has the knowledge, expertise and passion to lead a bustling culinary program while embracing the goals of constant improvement. A la carte programming is a blend of modern and causal and more traditional dining offerings, always fresh and evolving while respectful of "classic" that will always remain on the menus. Producing the cuisine membership wants and expects to be consistently executed is priority 1! Refined culinary skills, large and small banquet production knowledge and creativity throughout while with regard for traditions are all requirements for this position. Large-sized member and club produced parties will test the Club's culinary team to the fullest and are equally important to the Club's and Chef's reputation. The Club has employed two (2) Executive Chefs in the past 15 years! The Club wished to become a training ground for future culinarians. This is a market where the chef can Make his/her. A rare opportunity for the right professional!!! The ideal candidate is a seasoned Executive Chef with multiple outlet oversight with a background in a respected resort, quality hotel and/or known private club. You will run highly efficient kitchens by consistently looking to improve the menu and producing high quality food 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 · Recruit and build a highly engaged team · Personally directs production and inspects food quality at all outlets · Influence menu creation and evolution working with outlets chefs · Train all culinary personnel · Creates a culinary team culture becoming of excellence Qualifications · Associate's degree in Culinary Arts · 10+ years of Culinary Management including as Executive Chef · Experience leading and supervising Ex Sous, Chef de Cuisines and junior Chefs · Experience working within defined budget expectations
Jan 28, 2020
Full time
The Happy Hollow Club is the premier, traditional, member-owned Country Club in Omaha, NE, The club is highly regarded by its membership who enjoy it inviting facilities, food and beverage services and camaraderie amongst friends and staff. The Club is busy year-round offering extensive social and athletic programming coupled with a welcoming warmth . Food and beverage services are busy hence position requires a professional of volume experiences and diverse programing abilities, ultimately that can build a high performing culinary team. The Club will hire a career professional, an Executive Chef who has the knowledge, expertise and passion to lead a bustling culinary program while embracing the goals of constant improvement. _ A la carte programming is a blend of modern and causal and more traditional dining offerings, always fresh and evolving while respectful of "classic" that will always remain on the menus. Producing the cuisine membership wants and expects to be consistently executed is priority1! Refined culinary skills, large and small banquet production knowledge and creativity throughout while with regard for traditions are all requirements for this position. Large-sized member and club produced parties will test the Club's culinary team to the fullest and are equally important to the Club's and Chef's reputation. The Club has employed two (2) Executive Chefs in the past 15 years! The Club wished to become a training ground for future culinarians. This is a market where the chef can Make his/her. A rare opportunity for the right professional!!! The Club will hire a career professional, an Executive Chef who has the knowledge, expertise and passion to lead a bustling culinary program while embracing the goals of constant improvement. A la carte programming is a blend of modern and causal and more traditional dining offerings, always fresh and evolving while respectful of "classic" that will always remain on the menus. Producing the cuisine membership wants and expects to be consistently executed is priority 1! Refined culinary skills, large and small banquet production knowledge and creativity throughout while with regard for traditions are all requirements for this position. Large-sized member and club produced parties will test the Club's culinary team to the fullest and are equally important to the Club's and Chef's reputation. The Club has employed two (2) Executive Chefs in the past 15 years! The Club wished to become a training ground for future culinarians. This is a market where the chef can Make his/her. A rare opportunity for the right professional!!! The ideal candidate is a seasoned Executive Chef with multiple outlet oversight with a background in a respected resort, quality hotel and/or known private club. You will run highly efficient kitchens by consistently looking to improve the menu and producing high quality food 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 · Recruit and build a highly engaged team · Personally directs production and inspects food quality at all outlets · Influence menu creation and evolution working with outlets chefs · Train all culinary personnel · Creates a culinary team culture becoming of excellence Qualifications · Associate's degree in Culinary Arts · 10+ years of Culinary Management including as Executive Chef · Experience leading and supervising Ex Sous, Chef de Cuisines and junior Chefs · Experience working within defined budget expectations
