Why us? The Emporium Kitchen & Wine Market is located inside the Perry Lane Hotel. Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses. This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined food and beverage menus made with the highest-quality ingredients. The Emporium welcomes you; whether you're looking to stay awhile and savor the experience with a wine tasting or cooking class, or just to stop in for a quick gourmet sandwich before heading out on your next adventure. Perry Lane Hotel seeks welcoming, creative, and polished team members with a heart of service. We strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today! The Perks: -Sage Hotel Discounts Across the US -SRC Restaurant Discount -Marriott Discount -Medical, Vision, & Dental Insurance -401K -Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality. Job Overview To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels. Responsibilities -Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. -Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. -Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence. -Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. -Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. -Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. -Check pars for shift use, determine necessary preparation, freezer pull and line set up. -Note any out-of-stock items or possible shortages. -Assist in keeping buffet stocked. -Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. -Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. -Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. -Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. -Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. -Check pars for shift use, determine necessary preparation, freezer pull and line set up. -Note any out-of-stock items or possible shortages. -Assist in keeping buffet stocked. -Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. -Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
Oct 01, 2023
Full time
Why us? The Emporium Kitchen & Wine Market is located inside the Perry Lane Hotel. Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses. This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined food and beverage menus made with the highest-quality ingredients. The Emporium welcomes you; whether you're looking to stay awhile and savor the experience with a wine tasting or cooking class, or just to stop in for a quick gourmet sandwich before heading out on your next adventure. Perry Lane Hotel seeks welcoming, creative, and polished team members with a heart of service. We strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today! The Perks: -Sage Hotel Discounts Across the US -SRC Restaurant Discount -Marriott Discount -Medical, Vision, & Dental Insurance -401K -Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality. Job Overview To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels. Responsibilities -Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. -Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. -Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence. -Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. -Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. -Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. -Check pars for shift use, determine necessary preparation, freezer pull and line set up. -Note any out-of-stock items or possible shortages. -Assist in keeping buffet stocked. -Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. -Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. -Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. -Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. -Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. -Check pars for shift use, determine necessary preparation, freezer pull and line set up. -Note any out-of-stock items or possible shortages. -Assist in keeping buffet stocked. -Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. -Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
Why us? The Emporium Kitchen & Wine Market is located inside the Perry Lane Hotel. Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses. This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined food and beverage menus made with the highest-quality ingredients. The Emporium welcomes you; whether you're looking to stay awhile and savor the experience with a wine tasting or cooking class, or just to stop in for a quick gourmet sandwich before heading out on your next adventure. Perry Lane Hotel seeks welcoming, creative, and polished team members with a heart of service. We strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today! The Perks: -Sage Hotel Discounts Across the US -SRC Restaurant Discount -Marriott Discount -Medical, Vision, & Dental Insurance -401K -Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality. Job Overview To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels. Responsibilities -Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. -Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. -Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence. -Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. -Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. -Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. -Check pars for shift use, determine necessary preparation, freezer pull and line set up. -Note any out-of-stock items or possible shortages. -Assist in keeping buffet stocked. -Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. -Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. -Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. -Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. -Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. -Check pars for shift use, determine necessary preparation, freezer pull and line set up. -Note any out-of-stock items or possible shortages. -Assist in keeping buffet stocked. -Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. -Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
Oct 01, 2023
Full time
Why us? The Emporium Kitchen & Wine Market is located inside the Perry Lane Hotel. Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses. This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined food and beverage menus made with the highest-quality ingredients. The Emporium welcomes you; whether you're looking to stay awhile and savor the experience with a wine tasting or cooking class, or just to stop in for a quick gourmet sandwich before heading out on your next adventure. Perry Lane Hotel seeks welcoming, creative, and polished team members with a heart of service. We strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today! The Perks: -Sage Hotel Discounts Across the US -SRC Restaurant Discount -Marriott Discount -Medical, Vision, & Dental Insurance -401K -Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality. Job Overview To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels. Responsibilities -Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. -Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. -Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence. -Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. -Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. -Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. -Check pars for shift use, determine necessary preparation, freezer pull and line set up. -Note any out-of-stock items or possible shortages. -Assist in keeping buffet stocked. -Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. -Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. -Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. -Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. -Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. -Check pars for shift use, determine necessary preparation, freezer pull and line set up. -Note any out-of-stock items or possible shortages. -Assist in keeping buffet stocked. -Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. -Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
AN INSPIRING CAREER AWAITS YOU! The Kessler Collection is made up of 13 artful hotel and resort properties, 26 restaurants, and over 1,700 Grand Performers across ten states, we continue to grow and so will you! The opportunities are endless. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! Our Grand Performers Receive Many Benefits Including: Marriott Employee Discounts Worldwide Competitive Wage & Discretionary Bonus Program Medical, Dental, Vision Insurance Company-Sponsored Life Insurance Short & Long-Term Disability Insurance Pet Insurance Tuition Reimbursement Program 401(K) with Discretionary Company Matching Contributions Employee Assistance Program JOB SUMMARY The overall objective and purpose of the Pastry Chef position is to oversee all daily operations of the Pastry kitchen. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company. CORE RESPONSIBILITIES Primary areas of responsibility include, but are not limited to the following: Maintain the integrity of the guests' privacy, including confidentiality of personal information and key control. Maintain the integrity of Company proprietary information and protect Company assets. Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish. Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind. Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department. Develop & Follow recipes to properly and efficiently prepare and present all dessert, pastry and bread items to be served, including accommodating special guests requests. Costing all food items and assisting the Executive Chef with monthly reports. Creates kitchen labor schedules that meet the Peak Performance criteria. Assists with the creation of seasonal, monthly, weekly & daily specials and menus Monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. Conduct hands-on teaching and training in kitchen, working closely with Sous Chefs, Supervisors and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. Hire, coach, counsel and conduct performance evaluations for Sous Chefs, Supervisors and cooks. Develop, train and mentor Sous Chef, Supervisors and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel. Develop, implement and maintain sanitation practices and protocol. Work with management on on-going and monthly/seasonal menu development, staff training and photo shoots. Create and monitor kitchen inventory to include order inspections and item selection. Order and maintain outlet kitchen supplies at par levels to ensure quality production To be able to read, understand and produce in a timely manner. Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes. Maintain neat, clean and professional appearance according to standards Comply with all company safety and security policies and procedures. Report accidents, injuries and unsafe conditions To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery. To attend all training and meetings as directed. To perform other tasks, including cross-training as directed. All other duties as assigned, planned or un-planned KNOWLEDGE, SKILLS, AND ABILITIES To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. Strategic business leader - Works strategically to devise plans in alignment with organizational goals. Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection. Leads with courage - Provides a culture of accountability. Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals Advanced level of written, verbal, and interpersonal communication skills. Ability to implement and uphold service standards Effectively motivate associates and maintain a cohesive team Ability to prioritize and organize work assignments Ability to work well in stressful, high-pressure situations Ability to work with and understand financial information, data and basic arithmetic functions Ability to maintain and build relationships with existing and potential clients as well as industry contacts Ability to prepare wide range of pastry offerings MINIMUM QUALIFICATIONS Culinary Pastry & Baking degree or related training equivalent in the Hospitality/Restaurant Industry - required 3+ years of relevant work experience in similar scope and title - required Experience within luxury brand/markets - preferred Food Safety Manager Certification - required or attained within 30 days Salary Range: $80k-$95k based on experience SUPERVISORY RESPONSIBILITIES Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. Pastry Sous Chef Pastry Supervisor Pastry Cook WORK ENVIRONMENT The work environment/conditions described herein are representative of those that an incumbent may experience. Must be comfortable working in a shared space, with constant noise, without the use of a private office. Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. Must be able to work safely in a kitchen environment with high temperatures and humidity Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. PHYSICAL DEMANDS The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role. While performing the duties of this job, the incumbent is regularly required to push, pull and lift up to 50lbs on a daily basis. While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time. The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics
Sep 29, 2023
Full time
AN INSPIRING CAREER AWAITS YOU! The Kessler Collection is made up of 13 artful hotel and resort properties, 26 restaurants, and over 1,700 Grand Performers across ten states, we continue to grow and so will you! The opportunities are endless. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! Our Grand Performers Receive Many Benefits Including: Marriott Employee Discounts Worldwide Competitive Wage & Discretionary Bonus Program Medical, Dental, Vision Insurance Company-Sponsored Life Insurance Short & Long-Term Disability Insurance Pet Insurance Tuition Reimbursement Program 401(K) with Discretionary Company Matching Contributions Employee Assistance Program JOB SUMMARY The overall objective and purpose of the Pastry Chef position is to oversee all daily operations of the Pastry kitchen. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company. CORE RESPONSIBILITIES Primary areas of responsibility include, but are not limited to the following: Maintain the integrity of the guests' privacy, including confidentiality of personal information and key control. Maintain the integrity of Company proprietary information and protect Company assets. Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish. Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind. Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department. Develop & Follow recipes to properly and efficiently prepare and present all dessert, pastry and bread items to be served, including accommodating special guests requests. Costing all food items and assisting the Executive Chef with monthly reports. Creates kitchen labor schedules that meet the Peak Performance criteria. Assists with the creation of seasonal, monthly, weekly & daily specials and menus Monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. Conduct hands-on teaching and training in kitchen, working closely with Sous Chefs, Supervisors and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. Hire, coach, counsel and conduct performance evaluations for Sous Chefs, Supervisors and cooks. Develop, train and mentor Sous Chef, Supervisors and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel. Develop, implement and maintain sanitation practices and protocol. Work with management on on-going and monthly/seasonal menu development, staff training and photo shoots. Create and monitor kitchen inventory to include order inspections and item selection. Order and maintain outlet kitchen supplies at par levels to ensure quality production To be able to read, understand and produce in a timely manner. Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes. Maintain neat, clean and professional appearance according to standards Comply with all company safety and security policies and procedures. Report accidents, injuries and unsafe conditions To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery. To attend all training and meetings as directed. To perform other tasks, including cross-training as directed. All other duties as assigned, planned or un-planned KNOWLEDGE, SKILLS, AND ABILITIES To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. Strategic business leader - Works strategically to devise plans in alignment with organizational goals. Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection. Leads with courage - Provides a culture of accountability. Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals Advanced level of written, verbal, and interpersonal communication skills. Ability to implement and uphold service standards Effectively motivate associates and maintain a cohesive team Ability to prioritize and organize work assignments Ability to work well in stressful, high-pressure situations Ability to work with and understand financial information, data and basic arithmetic functions Ability to maintain and build relationships with existing and potential clients as well as industry contacts Ability to prepare wide range of pastry offerings MINIMUM QUALIFICATIONS Culinary Pastry & Baking degree or related training equivalent in the Hospitality/Restaurant Industry - required 3+ years of relevant work experience in similar scope and title - required Experience within luxury brand/markets - preferred Food Safety Manager Certification - required or attained within 30 days Salary Range: $80k-$95k based on experience SUPERVISORY RESPONSIBILITIES Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. Pastry Sous Chef Pastry Supervisor Pastry Cook WORK ENVIRONMENT The work environment/conditions described herein are representative of those that an incumbent may experience. Must be comfortable working in a shared space, with constant noise, without the use of a private office. Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. Must be able to work safely in a kitchen environment with high temperatures and humidity Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. PHYSICAL DEMANDS The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role. While performing the duties of this job, the incumbent is regularly required to push, pull and lift up to 50lbs on a daily basis. While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time. The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics
Why us? The Emporium Kitchen & Wine Market brought to Savannah by Sage Restaurant Concepts is located within Perry Lane Hotel. Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues.Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses. This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined food and beverage menus made with the highest-quality ingredients. The Emporium welcomes you;whether you're looking to stay awhile and savor the experience with a wine tasting or cooking class, or just to stop in for a quick gourmet sandwich before heading out on your next adventure. Perry Lane Hotel seeks welcoming, creative, and polished team members with a heart of service.We strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs andexceed expectations. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today! The Perks: -Sage Hotel Discounts Across the US -SRC Restaurant Discount -Marriott Discount -Medical, Vision, & Dental Insurance -401K -Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality Job Overview Under general supervision, provides the restaurant and kitchen with clean and sanitary ware. Responsibilities -Gathers all dirty dishware from tubs brought to the dish room, rinses and stacks in dishracks, always clearing dishes of leftovers and trash in order to prepare for automated washing. -Loads full dishracks on belt and ensures correct placement in accordance to the instructions for the operation of the machine. Operates automatic dish washing machine by using controls as instructed. -Loads dishwashing solutions into automatic dispensers and regulates the output of detergents and chemicals to the dishwashing machine by monitoring and adjusting controls. -Unloads clean dishes from racks after being processed through dish machine, inspects for cleanliness and carefully stacks in specified carts and shelves for the easy use by restaurant and kitchen staff. -Manually scrubs pots, pans and other kitchen equipment that cannot be washed automatically, using detergents, scourers, and special solutions as required. Inspects for cleanliness, manually dries with hand towels, and puts away in correct places. -Manually polishes all silver, stainless steel and pewter used in food service, using standard polishing cloth and products, in order to present clean and attractive equipment to diners. -Maintains the automatic dishwashing equipment in good condition and working order in accordance with manufacturers' instructions in order to prolong the life of the equipment, prevent breakdowns and to meet mandated health compliance regulations. -Keeps the dish room in clean and orderly condition at all times by sweeping, mopping, emptying trash, wiping counters and equipment and organizing shelves in order to maintain a sanitary work station and to meet mandated health compliance requirements. -Mops kitchen floors as requested and at end of each shift, cleans all kitchen work surfaces as regularly scheduled by manager including walls, ceilings, hoods, vents and ovens. -Gathers all trash cans from kitchen work areas at end of each shift and empties into outside trash compactor. -Sweeps loading dock and kitchen entrance areas, clearing litter and debris to trash bins, for the safety of employees and purveyors. -Performs other duties as assigned, requested or deemed necessary by management.
Sep 23, 2023
Full time
Why us? The Emporium Kitchen & Wine Market brought to Savannah by Sage Restaurant Concepts is located within Perry Lane Hotel. Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues.Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses. This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined food and beverage menus made with the highest-quality ingredients. The Emporium welcomes you;whether you're looking to stay awhile and savor the experience with a wine tasting or cooking class, or just to stop in for a quick gourmet sandwich before heading out on your next adventure. Perry Lane Hotel seeks welcoming, creative, and polished team members with a heart of service.We strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs andexceed expectations. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today! The Perks: -Sage Hotel Discounts Across the US -SRC Restaurant Discount -Marriott Discount -Medical, Vision, & Dental Insurance -401K -Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality Job Overview Under general supervision, provides the restaurant and kitchen with clean and sanitary ware. Responsibilities -Gathers all dirty dishware from tubs brought to the dish room, rinses and stacks in dishracks, always clearing dishes of leftovers and trash in order to prepare for automated washing. -Loads full dishracks on belt and ensures correct placement in accordance to the instructions for the operation of the machine. Operates automatic dish washing machine by using controls as instructed. -Loads dishwashing solutions into automatic dispensers and regulates the output of detergents and chemicals to the dishwashing machine by monitoring and adjusting controls. -Unloads clean dishes from racks after being processed through dish machine, inspects for cleanliness and carefully stacks in specified carts and shelves for the easy use by restaurant and kitchen staff. -Manually scrubs pots, pans and other kitchen equipment that cannot be washed automatically, using detergents, scourers, and special solutions as required. Inspects for cleanliness, manually dries with hand towels, and puts away in correct places. -Manually polishes all silver, stainless steel and pewter used in food service, using standard polishing cloth and products, in order to present clean and attractive equipment to diners. -Maintains the automatic dishwashing equipment in good condition and working order in accordance with manufacturers' instructions in order to prolong the life of the equipment, prevent breakdowns and to meet mandated health compliance regulations. -Keeps the dish room in clean and orderly condition at all times by sweeping, mopping, emptying trash, wiping counters and equipment and organizing shelves in order to maintain a sanitary work station and to meet mandated health compliance requirements. -Mops kitchen floors as requested and at end of each shift, cleans all kitchen work surfaces as regularly scheduled by manager including walls, ceilings, hoods, vents and ovens. -Gathers all trash cans from kitchen work areas at end of each shift and empties into outside trash compactor. -Sweeps loading dock and kitchen entrance areas, clearing litter and debris to trash bins, for the safety of employees and purveyors. -Performs other duties as assigned, requested or deemed necessary by management.
Why us? The Emporium Kitchen & Wine Market brought to Savannah by Sage Restaurant Concepts is located within Perry Lane Hotel. Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues.Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses. This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined food and beverage menus made with the highest-quality ingredients. The Emporium welcomes you;whether you're looking to stay awhile and savor the experience with a wine tasting or cooking class, or just to stop in for a quick gourmet sandwich before heading out on your next adventure. Perry Lane Hotel seeks welcoming, creative, and polished team members with a heart of service.We strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs andexceed expectations. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today! The Perks: -Sage Hotel Discounts Across the US -SRC Restaurant Discount -Marriott Discount -Medical, Vision, & Dental Insurance -401K -Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality Job Overview Under general supervision, provides the restaurant and kitchen with clean and sanitary ware. Responsibilities -Gathers all dirty dishware from tubs brought to the dish room, rinses and stacks in dishracks, always clearing dishes of leftovers and trash in order to prepare for automated washing. -Loads full dishracks on belt and ensures correct placement in accordance to the instructions for the operation of the machine. Operates automatic dish washing machine by using controls as instructed. -Loads dishwashing solutions into automatic dispensers and regulates the output of detergents and chemicals to the dishwashing machine by monitoring and adjusting controls. -Unloads clean dishes from racks after being processed through dish machine, inspects for cleanliness and carefully stacks in specified carts and shelves for the easy use by restaurant and kitchen staff. -Manually scrubs pots, pans and other kitchen equipment that cannot be washed automatically, using detergents, scourers, and special solutions as required. Inspects for cleanliness, manually dries with hand towels, and puts away in correct places. -Manually polishes all silver, stainless steel and pewter used in food service, using standard polishing cloth and products, in order to present clean and attractive equipment to diners. -Maintains the automatic dishwashing equipment in good condition and working order in accordance with manufacturers' instructions in order to prolong the life of the equipment, prevent breakdowns and to meet mandated health compliance regulations. -Keeps the dish room in clean and orderly condition at all times by sweeping, mopping, emptying trash, wiping counters and equipment and organizing shelves in order to maintain a sanitary work station and to meet mandated health compliance requirements. -Mops kitchen floors as requested and at end of each shift, cleans all kitchen work surfaces as regularly scheduled by manager including walls, ceilings, hoods, vents and ovens. -Gathers all trash cans from kitchen work areas at end of each shift and empties into outside trash compactor. -Sweeps loading dock and kitchen entrance areas, clearing litter and debris to trash bins, for the safety of employees and purveyors. -Performs other duties as assigned, requested or deemed necessary by management.
Sep 23, 2023
Full time
Why us? The Emporium Kitchen & Wine Market brought to Savannah by Sage Restaurant Concepts is located within Perry Lane Hotel. Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues.Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses. This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined food and beverage menus made with the highest-quality ingredients. The Emporium welcomes you;whether you're looking to stay awhile and savor the experience with a wine tasting or cooking class, or just to stop in for a quick gourmet sandwich before heading out on your next adventure. Perry Lane Hotel seeks welcoming, creative, and polished team members with a heart of service.We strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs andexceed expectations. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today! The Perks: -Sage Hotel Discounts Across the US -SRC Restaurant Discount -Marriott Discount -Medical, Vision, & Dental Insurance -401K -Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality Job Overview Under general supervision, provides the restaurant and kitchen with clean and sanitary ware. Responsibilities -Gathers all dirty dishware from tubs brought to the dish room, rinses and stacks in dishracks, always clearing dishes of leftovers and trash in order to prepare for automated washing. -Loads full dishracks on belt and ensures correct placement in accordance to the instructions for the operation of the machine. Operates automatic dish washing machine by using controls as instructed. -Loads dishwashing solutions into automatic dispensers and regulates the output of detergents and chemicals to the dishwashing machine by monitoring and adjusting controls. -Unloads clean dishes from racks after being processed through dish machine, inspects for cleanliness and carefully stacks in specified carts and shelves for the easy use by restaurant and kitchen staff. -Manually scrubs pots, pans and other kitchen equipment that cannot be washed automatically, using detergents, scourers, and special solutions as required. Inspects for cleanliness, manually dries with hand towels, and puts away in correct places. -Manually polishes all silver, stainless steel and pewter used in food service, using standard polishing cloth and products, in order to present clean and attractive equipment to diners. -Maintains the automatic dishwashing equipment in good condition and working order in accordance with manufacturers' instructions in order to prolong the life of the equipment, prevent breakdowns and to meet mandated health compliance regulations. -Keeps the dish room in clean and orderly condition at all times by sweeping, mopping, emptying trash, wiping counters and equipment and organizing shelves in order to maintain a sanitary work station and to meet mandated health compliance requirements. -Mops kitchen floors as requested and at end of each shift, cleans all kitchen work surfaces as regularly scheduled by manager including walls, ceilings, hoods, vents and ovens. -Gathers all trash cans from kitchen work areas at end of each shift and empties into outside trash compactor. -Sweeps loading dock and kitchen entrance areas, clearing litter and debris to trash bins, for the safety of employees and purveyors. -Performs other duties as assigned, requested or deemed necessary by management.
Bon Appetit We are hiring immediately for full-time HOURLY PASTRY CHEF positions. Location: SCAD Savannah - 231 West Boundary Street, Savannah GA Note: online applications accepted only. Schedule: Full-time schedule; Openings for both the early am shift (5:00 am Start) and PM shift. Hours and days may vary; more details upon interview. Requirement: Previous high-volume bakery experience is required. Perks: Complimentary Parking, Shift Meal, Safety Shoe Credit, Growth Opportunities Starting Pay: $16.00 per hour Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We're hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We've led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Creates, plans and supervises the daily production of top-quality pastries, desserts and baked goods. Essential Duties and Responsibilities: Supervises the daily production and distribution of all pastries, desserts and baked goods. Ensures recipes and standards are followed, food costs are controlled and appropriate quantity is prepared based on established production needs. Ensures proper food handling, presentation, portion control and maintenance of proper serving temperatures. Monitors and controls the maintenance and sanitation of the pastry kitchen and equipment to ensure a work environment that meets/exceeds federal, state and corporate standards and regulations. Supervises hourly kitchen/pastry associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Helps plan and implement seasonal menus. Orders and maintains pastry supplies and products to ensure appropriate inventory levels. Performs other duties as assigned. Associates at Bon Appétit are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Bon Appetit maintains a drug-free workplace. Req ID: filter4
Sep 10, 2023
Full time
Bon Appetit We are hiring immediately for full-time HOURLY PASTRY CHEF positions. Location: SCAD Savannah - 231 West Boundary Street, Savannah GA Note: online applications accepted only. Schedule: Full-time schedule; Openings for both the early am shift (5:00 am Start) and PM shift. Hours and days may vary; more details upon interview. Requirement: Previous high-volume bakery experience is required. Perks: Complimentary Parking, Shift Meal, Safety Shoe Credit, Growth Opportunities Starting Pay: $16.00 per hour Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We're hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We've led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Creates, plans and supervises the daily production of top-quality pastries, desserts and baked goods. Essential Duties and Responsibilities: Supervises the daily production and distribution of all pastries, desserts and baked goods. Ensures recipes and standards are followed, food costs are controlled and appropriate quantity is prepared based on established production needs. Ensures proper food handling, presentation, portion control and maintenance of proper serving temperatures. Monitors and controls the maintenance and sanitation of the pastry kitchen and equipment to ensure a work environment that meets/exceeds federal, state and corporate standards and regulations. Supervises hourly kitchen/pastry associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Helps plan and implement seasonal menus. Orders and maintains pastry supplies and products to ensure appropriate inventory levels. Performs other duties as assigned. Associates at Bon Appétit are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Bon Appetit maintains a drug-free workplace. Req ID: filter4
