59 jobs found

Cascade Living Group, an outstanding senior living company is looking for a Cook to join our caring team at Deerfield Village Assisted Living Community, in Milwaukie, OR. -Produce product on a daily basis maintaining quality standards and strong work ethic.-Season and cook food according to recipes or personal judgment and experience.- Weigh, measure, and mix ingredients according to recipes.- Experience in scratch cooking techniques.-Regulate temperature of ovens, broilers, grills, and roasters.- Ensure proper presentation to provide maximum appeal and freshness.- Maintain production knowledge and attention to detail with taste and quality. Produce product in a cost effective and hygienic manner. Constantly strive to improve operating procedures.-Properly label and date all products to ensure rotation, safekeeping and sanitation. Ensure food quality is superior and takes action to correct any irregularities, work within the sanitation standards and in compliance of local, state, and federal regulations and guidelines.- Work with others to ensure the cleanliness and organization of the kitchen.Deerfield Village consists of 40 Assisted Living apartments. This position will give you the opportunity to serve the lives of the seniors we serve. If you enjoy working with seniors and have excellent customer service skills and a passion for serving the seniors we want to hear from you!Please send resume, or apply in person at 5770 SE Kellogg Creek Drive - Milwaukie, OR 97222To learn more about us and our culture visit us online at employees are offered conditional employment subject to a successfully completed background check.Cascade Living Group is an equal opportunity employer. Cook Summary -Nature & Scope Be responsible at all times for creating a clean and safe kitchen and dining environment in accordance with state regulation and Cascade Living Group policies and procedures to ensure that quality food service is provided at all times Benefits: Competitive pay Flexible scheduling Opportunities to learn new skills Health Dental Vision insurance PTO Paid holidays Minimum Eligibility Requirements: Excellent communication skills with family, residents, vendors and all team members. Must maintain eight hours of Alzheimers and related dementia specific training per year. Must possess current first aid certification. Must possess a current food handlers or serve safe certification. Ability to read and write English. Essential Functions Follow menu and recipes. Prepare meals in accordance with safe food handling guidelines. Ensure proper portion control when serving food. Ensure food is properly transported and stored. Attend and participate in the on-going in-service program. Make a significant contribution to the quality of life of the people who live in the community by initiating meaningful connections. Other duties as assigned by the Food Service Director. Supervise that the dietary aide has completed all their job duties. Working Conditions: Will be working around equipment that requires knowledge of proper procedure and adherence to good safety standards. Physical Requirements: (with or without the aid of mechanical devices): Medium work. Ability to exert 20-50 pounds of force occasionally, and/or 10-25 pounds of force frequently and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. DEPARTMENT: Dining Services REPORTS TO: Dining Services Director OSHA Category Classification:II: Potential for exposure to blood borne pathogen.JB.0.00.LN

KIPP Austin Public Schools Austin, TX Type: Leadership & Support Staff Full Time/Part Time: Full-Time Start Date: Immediate Subject: Grade: Organization: KIPP Austin Public Schools Preferred Locations: Contact: Email: JOB TITLE: Cook Supervisor ABOUT KIPP TEXAS PUBLIC SCHOOLS For more than 15 years, KIPP Austin, KIPP Dallas-Fort Worth, KIPP Houston, and KIPP San Antonio have put thousands of KIPPsters on the path to and through college. Last year, we collectively educated over 25,000 students in more than 50 schools, covering a geographic area of over 400 miles. Our regions have a long history of informal collaboration, with teachers and staff members sharing ideas, curricula, professional development, facilities, finances, end-of-year field trips, and more. As of the 2 school year, all KIPP schools in Texas join forces as KIPP Texas Public Schools, a state-wide network of schools dedicated to supporting students to and through college! The Opportunity The Cook Supervisor, under the direction of the Executive Chef, works as part of the KIPP Austin Public School Kitchen Team to prepare and serve breakfast, lunch and a snack for up to 5,000 students and teachers. This position must have a firm understanding of basic nutrition, ways to prepare food to maximize its capabilities, and HACCP Principles. This position will abide by the strictest standards of physical and food safety, freshness and sanitation. Key Responsibilities Health and Safety Keep all coolers and shelves clean, well-stocked and properly rotated. Firm understanding of FIFO and the Temperature Danger Zone Follow established HACCP food safety, cleaning and maintenance procedures. Maintain assigned workstation(s) in a safe and sanitary condition. Comply with all safety measures and regulations throughout the kitchen and report any injuries or unsafe conditions in the workplace to the supervisor. Maintain orderly and clean work areas. Sustain a safe and sanitary department. Maintain acceptable standards of personal hygiene and comply with department dress code. Practice proper care and maintenance of all equipment. Report safety violations and hazards immediately. Practical Carefully prep and prepare products according to standardized recipes. Prep, prepare, and serve food in an attractive manner. Perform duties as required at special meal functions Ability to read a thermometer and record temperatures daily. Know product availability, preparation, storage and nutritional aspects. Ensure the quality, taste and presentation of all prepared items is aligned with the Executive Chef. Guide completion of daily prep lists and job assignments. Knowledge of commercial kitchen and equipment. Ability to place orders and monitor inventory to ensure food cost metrics are within departmental goals. Managerial Train, supervise and evaluate kitchen staff to perform duties as required by the Food Service Department. Foster and promote a teamwork environment that will contribute to the operation of a successful kitchen. Monitor all serving schedules and ensure that all food items are served according to menu specifications defined by departmental guidelines. Ensure that Food Production Records are completed accurately on a daily basis. Diligently work with his/her specific tasks and offer help to others when needed. Control and document product waste and spoilage. Understand the regulations and philosophies of the National School Lunch Program. Communicate with Kitchen Team regarding all department operations. Maintain high productivity levels. Regular attendance is essential. Support all efforts to recycle and compost. Assist in any area of production or service as needed. Skills and Qualifications Education and Experience A minimum of one-year experience in a high volume food service establishment. High School Diploma or GED preferred. Previous school food service experience is a plus Fundamental knowledge and understanding of food preparation, service, storage of food, sanitation and cleanliness. City of Austin Food Handler's card required. Technical Must be able to communicate effectively with food service team. Skill in displaying effective communication, planning and organization. Basic computer skills required (this includes knowledge of Microsoft Word, Excel and Outlook) Ability to communicate professionally, both written and verbally, with management. Skill in creating and following written and verbal instructions. Customer Focus Ability to organize and prioritize work responsibility. Must be self-motivated and able to problem solve effectively. Multi-faceted, multi-skilled, resourceful, and willing to do whatever it takes to feed healthy food to our students. Possess an entrepreneurial spirit, is proactive and flexible, and is willing and able to play different roles in the kitchen in order to meet the varied and constant needs of the students at KIPP Austin. Model positive and healthy character traits and habits, such as being organized, consistent and understanding. Unquestioned integrity and commitment to the KIPP Austin mission and KIPP Austin community. Working Conditions Exposure to temperature variations and wet conditions. May walk and work on uneven and slick surfaces. Requires reaching above and below shoulder height. Some exposure to dust, gas, fumes and chemicals. Exposure to blood borne pathogens: Level III May need to use a ladder or stool to reach product or supplies. Occasional repetitive hand motion. Exposed to heat from ovens, burners and steam trays; exposed to cutting and slicing equipment and machines with moving parts; required to move heavy supplies and full pans of food weighing up to fifty (50) pounds; exposed to high noise levels from kitchen equipment and students at meals; required to wear protective clothing. Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling, pushing, lifting of weights up to 50 lbs. Compensation and Benefits Salary is based on years of experience, degree of education, and level of expertise. A competitive benefits package is also offered. ABOUT KIPP KIPP is a non-profit network of 200 college-preparatory, public charter schools educating elementary, middle, and high school students. We believe that all students will learn and achieve at high levels if given the opportunity. Our mission is to help students develop the knowledge, skills, and character strengths they need to seize those opportunities. Great education transforms lives. KIPP provides equal employment opportunity for all applicants and employees. As an equal opportunity employer, we hire without consideration to race, religion, creed, color, national origin, age, gender, sexual orientation, marital status, veteran status or disability.

Cascade Living Group, an outstanding senior living company is looking for a Cook to join our caring team at Deerfield Village Assisted Living Community, in Milwaukie, OR. -Produce product on a daily basis maintaining quality standards and strong work ethic. -Season and cook food according to recipes or personal judgment and experience. - Weigh, measure, and mix ingredients according to recipes. - Experience in scratch cooking techniques. -Regulate temperature of ovens, broilers, grills, and roasters. - Ensure proper presentation to provide maximum appeal and freshness. - Maintain production knowledge and attention to detail with taste and quality. Produce product in a cost effective and hygienic manner. Constantly strive to improve operating procedures. -Properly label and date all products to ensure rotation, safekeeping and sanitation. Ensure food quality is superior and takes action to correct any irregularities, work within the sanitation standards and in compliance of local, state, and federal regulations and guidelines. - Work with others to ensure the cleanliness and organization of the kitchen. Deerfield Village consists of 40 Assisted Living apartments. This position will give you the opportunity to serve the lives of the seniors we serve. If you enjoy working with seniors and have excellent customer service skills and a passion for serving the seniors we want to hear from you! Please send resume, or apply in person at 5770 SE Kellogg Creek Drive - Milwaukie, OR 97222 To learn more about us and our culture visit us online at All employees are offered conditional employment subject to a successfully completed background check. Cascade Living Group is an equal opportunity employer. Cook Summary - Nature & Scope Be responsible at all times for creating a clean and safe kitchen and dining environment in accordance with state regulation and Cascade Living Group policies and procedures to ensure that quality food service is provided at all times Benefits: Competitive pay Flexible scheduling Opportunities to learn new skills Health Dental Vision insurance PTO Paid holidays Minimum Eligibility Requirements: • Excellent communication skills with family, residents, vendors and all team members. • Must maintain eight hours of Alzheimer's and related dementia specific training per year. • Must possess current first aid certification. • Must possess a current food handler's or serve safe certification. • Ability to read and write English. Essential Functions • Follow menu and recipes. • Prepare meals in accordance with safe food handling guidelines. • Ensure proper portion control when serving food. • Ensure food is properly transported and stored. • Attend and participate in the on-going in-service program. • Make a significant contribution to the quality of life of the people who live in the community by initiating meaningful connections. • Other duties as assigned by the Food Service Director. • Supervise that the dietary aide has completed all their job duties. Working Conditions: • Will be working around equipment that requires knowledge of proper procedure and adherence to good safety standards. Physical Requirements: (with or without the aid of mechanical devices): • Medium work. Ability to exert 20-50 pounds of force occasionally, and/or 10-25 pounds of force frequently and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. DEPARTMENT: Dining Services REPORTS TO: Dining Services Director OSHA Category Classification: II: Potential for exposure to blood borne pathogen. JB.0.00.LN

Eden Hill Provisions seeks a seasoned line cook for full-time dinner position.Cooks who thrive in our kitchen are passionate about what they do, eager to develop themselves professionally, and don't mind close quarters. Our dining experience starts at the attention to detail we take with our food.Qualified candidates will ideally possess, in order of importance:A positive attitude and willingness to learnGreat work ethicA hunger for growth both personally and professionally2+ years experience cooking An expertise with basic cooking and sanitation techniqueA focus on teamwork and punctualityWe are owned by James Beard recognized chef Maximillian Petty, with whom you'll work side by side.If you enjoy being part of a family-like team environment and pushing yourself as a cook this will be an amazing opportunity to grow and push your career in the right direction. Competitive hourly + commission. Please submit resumes and cover letters; no walk-ins or calls. Interviews will be requested.

Performs basic food preparation, distribution and related maintenance tasks. Essential Functions Assembles food such as salads, sandwiches and box lunches and slices meats as necessary. Applies heat to appropriate foods and/or chills foods. Mixes ingredients following simple instructions. Assists the Cook and/or Manager in cooking foods properly. Handles small amounts of cash, makes change per transaction, total meal counts and/or cash at the end of the day. Waits on customers in a fast and friendly manner. Maintains work area in a clean and orderly condition by performing such duties as cleaning tables, sweeping and mopping floors; cleaning refrigerators and other equipment and appliances, dishes, steam tables, carts, pots and pans. Disposes of garbage. Prepares and serves appropriate portions of food to meet daily menu requirements. Lifts, moves and stores food and food service supplies. Demonstrates, through role modeling: high expectations, teamwork, cultural competence and strong commitment to customer service. Assists in training of student interns. Performs and promotes all activities in compliance with equal employment and nondiscrimination policies; follows federal laws, state laws, school board?s policies, and the professional standards. Maximum Salary 15.73 Minimum Salary 13.96 Desired Qualifications Knowledge of food preparation. Ability to follow oral and written instructions. Ability to lift and carry heavy objects. Ability to perform simple arithmetic computations. Ability to maintain effective working relationships with others. Full time or Part time Part time Additional Details Requires moderate physical exertion. Lift items with and without handles up to 50 lbs. approximately 50% of work time. Carry items up to 150 feet approximately 50% of work time. Grasp slippery, heavy or moving objects approximately 90% of work time. Walk approximately 70% of work time. Stand approximately 100% of work time. Utilize hands (special dexterity, special touch sensitivity, repetitive movements, tapping) approximately 100% of work time. Qualified candidates for the above position must submit the following: Completed online application Resume that clearly demonstrates the above minimum qualifications. It is important that you include all experiences and education related to the position to which you are applying. Must provide three (3) professional references to include: name, title, business address, e-mail address and phone number All documentation/certification necessary (scanned copies accepted) to substantiate minimum qualifications; must be uploaded into application How to Apply If you wish to apply for this position, click the Register and Apply Now Button below. Baltimore City Public Schools is an equal opportunity employer and encourages resumes from bi-lingual or multi-lingual candidates. For information regarding this posting, please contact the Human Capital Office at . Baltimore City Public Schools does not discriminate on the basis of race, color, ancestry or national origin, religion, sex, sexual orientation, gender identity, gender expression, marital status, disability, veteran status, genetic information, or age in its employment, programs and activities and provides equal access to the Boy Scouts of America and other designated youth groups. For inquiries regarding the nondiscrimination policies, please contact Equal Opportunity Manager, Title IX Coordinator Equal Employment Opportunity and Title IX Compliance Office 200 E. North Avenue, Room 208 Baltimore, MD 21202; (phone); (fax). This position is affiliated with Local 44 (L44) bargaining union.

DArtagnanDArtagnan is the nations premier specialty food distributor and leading purveyor of foie gras, game meat, organic poultry, pts, sausages and smoked delicacies. Established in 1985, DArtagnan has been a leader in the all-natural and organic foods movement with significant presence in the Retail, Food Service, and Ecommerce channels.We are passionate about quality from farm to fork, which is why our products hold pride of place in professional and home kitchens alike.We are dedicated to quality in all we do to provide our customers the very best products money can buy.We are on a mission to educate consumers about the importance of understanding and appreciating how food is raised and harvested.We seek employees who are passionate about winning, who possess a burning entrepreneurial spirit to join our growing company.______________________________________________________________________________Category Manager (Food Service)Position Summary:The Category Manager Food Service is the end-to-end business owner of an assortment of DArtagnan products and categories ordered every day by top restaurants and food service customers across the country. This is an entrepreneurial role on a growing team, with the ability to make an immediate impact.Key Responsibilities:Creates and develops product go-to-market strategies and maximizes existing strategies in alliance with DArtagnans business goals.Own the P for assigned products and categoriesTranslate field research, market data and trend analysis into actionable, relevant category insights; identify untapped markets, customer buying behaviors and innovation opportunities.Develop product messaging which highlights the brand story and product differentiation to build awareness within food service sales members and their customers.Act as the brand and product expert/champion for assigned categories.Manage portfolio mix through SKU development, rationalization and packaging decisions to ensure product efficiencies are maximized.Work cross-functionally with sales, ecommerce, and retail teams to determine pricing initiatives; ensure pricing meets P objectives and market conditions.Partner with purchasing and other divisions to manage owned inventory in your category(ies)Develop on-going promotional plans and schedules.Required Skills/ Experience:Exceptional analytical, presentation and leadership abilities. oAbility to translate complex data sets into actionable insights, driving marketing plans and product strategies oPrepare detailed financial models and sales projections oPrepare, present and communicate categories health to organization Exceptional organization and attention to detail.Naturally curious, not afraid to ask questions or challenge assumptionsStrong project management skills.5+ years experience in marketing or other business role with experience in data analytics(CPG or Food Industry a plus).College degree required; MBA PreferredDirect Supervisor: Director of Category ManagementPrimary Departmental Interaction: Sales, E-Commerce, Purchasing, Customer ServiceSecondary Departmental Interaction: Quality Assurance, Sourcing, Operations, FinanceCompany OverviewDArtagnan, headquartered in Union New Jersey, was founded in 1985 and is now the leading brand specialized in foie gras, meat, game, pats, sausages, smoked delicacies truffles, and mushrooms in the country. DArtagnan is dedicated to natural, sustainable, and humane production and products. Over the years DArtagnan has built relationships and partnerships with farmers and ranchers who share the same philosophy, and believe in free-range, preservative-free, and organic products.With over $120M in revenue and headcount of 260, it is a hugely successful and well-recognized enterprise. DArtagnan is organized around three distinct business lines: Food Services (Hotels, restaurants, etc.), Retail, and Online; each business line having a specific business model. DArtagnan sells products in all 50 States, and buys products all over the world. DArtagnan has established an outstanding reputation over the years, built on a simple yet key principle: to provide its clients with the highest quality. For decades now, it has been acclaimed by the industry and customers all over the country, and is recognized as a world-class company by many world-class chefs.In addition, the DArtagnan website continues to grow in popularity and reach serving as a trusted destination for home cooks across America looking for the best tasting, restaurant-quality ingredients and specialty food products.We seek employees who are passionate -- with a burning entrepreneurial and team spirit to join our growing company.DArtagnan provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state and local laws, DArtagnan complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, placement, promotion, termination, layoff, recall, and transfer, leaves of absence, compensation, and training.

Job Description Performs all functions related to proper food preparation and maintenance of the cold case, fresh pack, salad, and hot bars. Ensures food quality and presentation and performs duties related to stocking and sanitation. All Whole Foods Market Retail jobs require ensuring a positive company image by providing courteous, friendly, and efficient service to customers and Team Members at all times. All positions must be performed in accordance with team and store Standard Operating Procedures. Further, Team Members must be prepared and able to perform the duties inherent in other Team Member job descriptions. All positions must strive to support WFM core values and goals, promote national, regional, and store programs and initiatives, and ensure adherence to all applicable health and safety regulations including Food Safety and regulatory duties required in the department. Responsibilities Prepares food items for the cold case, fresh pack, salad, and hot bars according to production sheets. Prepares food items according to recipe to ensure quality and consistency. Ensures that all prepared items are labeled, dated, covered, monitored for quality and freshness, and rotated. Monitors food levels and replenishes in a timely manner. Arrives to work station on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings. Provides excellent customer service, addresses needs of customers in a timely and effective manner and models suggestive selling techniques; answers phones and pages promptly and courteously. Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product. Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices. Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with WFM cleanliness and safety standards; ensures walk-ins and freezers are clean and organized. Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing. Immediately reports safety hazards and violations. Performs other duties as assigned by store, regional, or national leadership. Knowledge, Skills, & Abilities Thorough product knowledge. Ability to follow a recipe. Good understanding of food production and fundamental cooking techniques. Good basic math skills. Strong to excellent communication skills and willingness to work as part of a team. Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors. Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members. Ability to follow directions and procedures; effective time management and organization skills. Passion for natural foods and the mission of Whole Foods Market. Strong work ethic and ability to work in a fast-paced environment with a sense of urgency. Understanding of and compliance with WFM quality goals. Desired Work Experiences 6-12 months retail experience. Physical Requirements / Working Conditions Must be able to lift 50 pounds. In an 8-hour work day: standing/walking 6-8 hours. Hand use: single grasping, fine manipulation, pushing and pulling. Work requires the following motions: bending, twisting, squatting and reaching. Exposure to FDA approved cleaning chemicals. Exposure to temperatures: 90 degrees Fahrenheit. Ability to work in wet and dry conditions. Ability to work a flexible schedule including nights, weekends, and holidays as needed. Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery. May require use of ladders.

Reporting directly to the Region VP of Service Delivery, this position must aim to drive high levels of client satisfaction and retention while maximizing SFE's growth and profitability in leading and managing company service delivery across a state or within multiple states. The Area Director plays key role in leading and ensuring adequate focus on building customer relationships, strong account management and the high quality of delivery of the SFE value proposition; scratch cooking, vast menus and beautiful food. The Area Director must ensure that all SFE accounts are operating to company standards, and quickly correct any deficiencies which place the account or company at retention, reputational or financial risk. This includes implementing profitable short- and long-term initiatives and processes to optimize workflow, including the submission, review and approval of plans to control budget spending, labor efficiency, food cost oversight, procurement efficiency, workflow efficiencies, and new areas of technology and customer service efficiency. This position also collaborates with other company departments and functions to establish and execute responsibilities. Qualifications : Bachelor's degree in Hotel, Restaurant, Institutional Management, Business Administration or related field requiredTen + years' experience as a Food Service Director, or Restaurant Manager or equivalent position required Multi-unit management experience required in foodservice or retail environment Proficient in Microsoft Office Products Must be able to efficiently learn proprietary and vendor systems effectively, such as MEALS, Bullseye and PayCom. Thrive in a fast-paced environment which requires effective time management, multi-tasking and delegation Ability to use writing skills and editorial judgment to strategically develop messages for various audiences; and deliver them by evaluating the most appropriate media channel(s) for the particular needs of the target audience. Ensure that the management team of the districts know and understand union contracts (where applicable) for compliance and avoidance of costly grievances Forward thinking and highly adaptable; must be able multitask Excellent communication skills, written and verbal. Ability to confidently lead presentations at board meetings, and with other internal and external stakeholders. Must maintain a valid driver's license with a clean driving record and current car insurance (subject to audit at any time) Account Management: Ability to build relationships and determine how to partner with each district individually, based on the culture, temperament, and personality of the client and other district stakeholders Ability to partner with the district to create an account plan which both articulates the direction of district and highlights goals and activities which will reviewed on a regular basis with client Leads development and management of strategic account plans and budgets that meet assigned objectives. Places importance and focus on a high level of customer account management. Continue to develop leadership skills with a focus on building strategic relationships in region all while improving service Acts as liaison between SFE management and the client. The client is defined as administrators, school board officials, parents, students and teachers. Assist and direct GM in meetings that take place with the Business Manager and Superintendent to give periodic updates of account status and ensure client and customer satisfaction Build and maintain strong customer relationships by listening and understanding their needs to meet product and service integrity and timeliness of attaining assigned objectives Maintain consistent and regular communications with assigned customers ensuring contract deliverables are met and that any issues are promptly identified and resolved Financial Capability: Strong financial acumen with an ability to understand contract levers to meet budget established for the portfolio assigned, and the ability to successfully present any budget changes to the client for budget exceptions Ability to comprehend and execute to the RFP and contract terms and effectively negotiate and document client changes which hinder the ability to meet financial goals. Accountable to budget and the respective Regional Vice President - Service Delivery for all phases of his/her activities Monitor and improve productivity, commodity utilization, labor costs, and resource planning throughout the company Escalates high risk issues (union mobilization or grievances, financial and contractual risk, vendor performance issues, dissatisfied board members or administrators, competitive hiring attempts, media issues, etc.) to senior leadership for timely resolution. Proven ability to recruit, train and motivate personnel in order to balance staffing structure with profitability and growth Ability to have a coaching conversation with subordinates and clients that is clear, compelling, and that reinforces strengths and explores challenges in an effort to help others take accountability for actions and development. Supervises leadership in assigned region to promote effective operations and financial performance. Should be done by coaching GMs with strategic planning and data driven oversight as opposed to direct decision making in the region. Ability to effectively communicate, discuss and resolve difficult topics with employee, peers, management and clients and addresses difficult situations promptly and ensure that issues do not continue to grow into bigger problems. Develop and use GMs as first responder in a district when an issue arises. This may require partnering with other stakeholders. DAOs are point person to monitor GM compliance and site-level accountability for all safety programs, policies and procedures. Review reports and metrics to evaluate operational needs, identify deficiencies, develop improvement plans, and supervise execution. Develop region leadership to provide strong internal customer service such as effective communication and follow-through with all support departments such as Sales, CNOps, Accounting, HR, and Payroll. Direct, coordinate, and assign work activities to GMs and monitor, review and evaluate work product, methods, and procedures of those employees. Promotes and encourages a team and leadership mentality across all levels of management. Establishes a strong safety culture, with site inspections and safety discussions as part of the regular interactions with subordinates. Holds GMs accountable for safety metrics and attends all national safety calls with GMs. Ensures that duties, responsibilities, authority and accountability of all direct subordinates are defined and understood Responsibilities : Develop, execute and manage action plans to ensure high quality service delivery of SFE programs and quick resolution of issues impacting the client or SFE team Guide GMs to provide exceptional external customer service-reliable, responsive, and efficient. Ensure that the GMs are doing the same with their AGM's. Assumes responsibilities to know, maintain and grow the company culture as established. If detrimental sub-cultures begin, redirect and utilize influence and/or progressive discipline process to support company culture. Other duties, as assigned. Physical Demands & Work Environment Ability to speak, read, write and understand English is required. Ability to speak Spanish is a plus. Be able to work in a standing position for long periods of time (up to 5 hours) Be physically able to lift, reach, bend and stoop frequently; lift up to 25 pounds Ability to travel 70-90% of time with frequent overnights due to regular board meeting attendance at designated districts.

Job Summary The Chef De Cuisine is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation.The Chef De Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction. Education & Experience A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Wyndham Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Wyndham Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Fundamental Requirements Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Wyndham standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. COMPANY OVERVIEW: Wyndham Hotels & Resorts is the largest hotel franchisor in the world and a leading hotel management company. We stand 20 brands strong across 9,000 hotels in more than 80 countries, and we offer the most diverse collection of hotel experiences in the world. Our iconic brands, united by the richest and simplest rewards program in the business, make hotel travel possible for all. Our hotel owners are the stewards of our brands, and together, we champion everyday travelers. We believe guests deserve great experiences, and our robust portfolio-distinguished by our leading economy and midscale brands-delivers just that. We are AmericInn® by Wyndham, Baymont® by Wyndham, Days Inn® by Wyndham, Dazzler® by Wyndham, Dolce Hotels and Resorts® by Wyndham, Esplendor® Boutique Hotels by Wyndham, Hawthorn Suites by Wyndham®, Howard Johnson® by Wyndham, La Quinta® Inns & Suites, Microtel by Wyndham®, Ramada Encore by Wyndham, Ramada Worldwide® by Wyndham, Super 8® by Wyndham, The Trademark Collection® by Wyndham, Travelodge® by Wyndham, TRYP by Wyndham®, Wingate by Wyndham®, Wyndham Garden®, Wyndham Grand® and Wyndham Hotels and Resorts®.

Job Description UNDER DESIGNATED SUPERVISION, PREPARES AND SERVES SIMPLE FOODS AND BEVERAGES. MAY OPERATE AN OVEN, DEEP-FAT FRYER, OR OTHER KITCHEN EQUIPMENT IN A SITUATION WHERE SET PROCEDURES ARE FOLLOWED AND WHERE COOKING SKILLS ARE NOT INVOLVED. THIS POSITION REQUIRES ASSOCIATE TO BE FRIENDLY AND PASSIONATELY FOCUSED ON DELIVERING A PERSONALIZED CUSTOMER EXPERIENCE. 1. IN A FOOD ACTIVITY OTHER THAN A PORTABLE/STATIONARY SNACK STAND OR MOBILE PUSH CART, PERFORMS THE FOLLOWING: A. SERVES ONE OR MORE ITEMS OF FOOD SUCH AS SALADS, MEATS, VEGETABLES, PIZZA, GRILLED ITEMS, SANDWICHES, DESSERTS, ICE CREAM, AND BEVERAGES AT A COUNTER OR STEAM TABLE. B. PREPARES SIMPLE SALADS, COFFEE, AND TEA. C. REPLENISHES FOOD AT SERVING STATIONS. D. MAY PREPARE AND WRAP SANDWICHES. MAY WASH, PARE, AND CUT VEGETABLES AND FRUITS. E. MAY MAKE AND SERVE FOUNTAIN ITEMS SUCH AS BANANA SPLITS, SUNDAES, MILK SHAKES, SODA, ETC. F. MAY BE REQUIRED TO DECORATE ICE CREAM PARTY FAVORS USING STANDARD DECORATING PATTERNS. G. MAY PREPARE PIZZA TO ORDER BY ADDING SAUCE, CHEESES, MEATS, ETC., TO A PURCHASED CRUST OR SELECT A FROZEN PIZZA AND COOK IN AN OVEN, E.G., PIZZA, MICROWAVE, OR CONVENTIONAL. H. MAY PLACE PREPARED FOODS, I.E., FRENCH FRIES, ONION RINGS, ETC., IN A DEEP-FAT FRYER. I. SETS UP GLASSES, SILVERWARE, BUTTER, CONDIMENTS, SALADS, BREAD, AND COLD BEVERAGES, AS REQUIRED. J. IN A MOBILE UNIT KITCHEN OR OTHER CENTRAL KITCHEN FACILITY, MAY OPERATE A MICROWAVE OR CONVENTIONAL OVEN FOR THE PURPOSE OF HEATING SIMPLE FOOD ITEMS AS PRECOOKED ROAST BEEF, PREFORMED HAMBURGER PATTIES, BURRITOS, SAUSAGES, ETC. DETERMINES READINESS BY MEANS OF A TIMING DEVICE OR BY VISUAL INSPECTION AND REMOVES WHEN DONE. 2. AT A FOOD ACTIVITY THAT IS A PORTABLE/STATIONARY SNACK STAND (FLIGHT LINE OR THEATER SNACK STAND), MOBILE PUSH CART, WITH EITHER A STEAM COUNTER OR COLD STORAGE CAPACITY, PERFORMS THE FOLLOWING: A. SERVES HOT DOGS, ICE CREAM, PIZZA, POPCORN, PRE WRAPPED SANDWICHES, BEVERAGES, SNACK ITEMS WITH RELATED CONDIMENTS OR COMPLIMENTARY FOODS. B. STOCKS APPROPRIATE FOOD SUPPLIES PRIOR TO SELLING PERIOD AND REPLENISHES FOOD AND BEVERAGE ITEMS, AS REQUIRED. C. INSURES THAT FOOD AND BEVERAGE ITEMS ARE PROPERLY HEATED OR COOLED, AS APPROPRIATE. D. MAINTAINS REQUIRED DOCUMENTATION; CHECKS RETURNED INVENTORY; AND PREPARES DAILY CASH REPORT, AND OTHER RELATED DOCUMENTATION. 3. COLLECTS MONEY, RINGS SALES ON CASH REGISTER, AND MAKES CHANGE. 4. PARTICIPATES, ALONG WITH SUPERVISORS/MANAGEMENT STAFF, IN THE ESTABLISHMENT AND ACHIEVEMENT OF SERVICE AND SALES GOALS FOR THE FOOD FACILITY. ASSISTS IN INSURING OPTIMUM STOCK AVAILABILITY BY TAKING PERIODIC STOCK COUNTS; ADVISING MANAGEMENT STAFF OF SLOW-MOVING, OUT-OF-STOCK, DEFECTIVE, AND DAMAGED MERCHANDISE. RESOLVES CUSTOMER COMPLAINTS AT THE LOWEST LEVEL AND INFORMS MANAGEMENT OF BARRIERS TO MEETING THE OPTIMAL CUSTOMER EXPERIENCE. 5. MAINTAINS REQUIRED LEVEL OF SANITATION AND CLEANLINESS OF WORK AREA. 6. PERFORMS OTHER RELATED DUTIES AS ASSIGNED. ACTIVELY COMMUNICATES/PROMOTES THE BENEFITS OF THE IN-STORE CREDIT CARD TO CUSTOMERS IN ORDER TO DRIVE SALES GROWTH AND INCREASE CUSTOMER LOYALTY Career Area Hospitality and Restaurant Operations Supervisor No Who We Are The Army & Air Force Exchange Service, also known as "the Exchange," is the retailer on US Army and Air Force installations worldwide. An $8 billion enterprise ranked among the top retailers, the Exchange operates department stores, convenience stores, restaurants, movie theaters and an internet shopping site to serve Soldiers, Airmen and their families. In addition to US bases in Germany, Italy, England, Turkey, South Korea and Japan, the Exchange operates stores for US troops in Iraq, Afghanistan and other countries in the region. The Exchange ensures Soldiers and Airmen have access to US goods and services, wherever they serve. Our Focus We are seeking associates who have a passion for delivering an extraordinary customer experience and a passion for serving those who serve, our Soldiers, Airmen and their families. Job Qualifications Completion of High School or the equivalent. Salary Minimum 8.93 Salary Maximum 9.98 Number of Positions Remaining 1

LINE COOKS - MORNING SHIFTS; MUST WORK WEEKENDS AND HOLIDAYS. BUSSERS - EVENING SHIFTS; MUST WORK WEEKENDS AND HOLIDAYS: We are currently looking to fill a AM & PM LINE COOKS positions. WE ARE LOOKING FOR EXPERIENCED COOKS FOR BREAKFAST AND MEXICAN CUISINE STARTING AT $16-$18/HR! Great opportunity for learning and growth as we promote from within our restaurant. We are seeking energetic and talented candidates that possess a strong sense of team-work and are passionate about creating the ultimate guest experience. DUTIES & RESPONSIBILITIES: • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. • Preps, stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. • Portions food products prior to cooking according to standard portion sizes and recipe specifications. • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. • Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. • Follows proper plate presentation and garnish set up for all dishes. • Follows sanitation guidelines set forth by Health Department. • Handles, stores and rotates all products properly. • Assists in food prep assignments during off-peak periods as needed. • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. • Attends all scheduled employee meetings. • Performs other related duties as assigned by the Chef or manager-on-duty. QUALIFICATIONS: • Spanish or Bilingual preferred • A minimum of 2 years of experience in Mexican kitchen preparation and cooking. • Must be able to communicate clearly with managers, kitchen and dining room personnel. • Current Food Handlers permit on file. *************BUSSERS********************* BUSSER/RUNNER JOB POSTING: Primary Duties: To ensure guests are seated at a clean, properly set table within the shortest amount of time possible. To maintain cleanliness of the restrooms, perimeter of the building and parking lot. To work with the Servers, Host/Hostesses and Bartenders to ensure guests receive excellent service. To keep all areas stocked in both Back of the House and Front of the House for quick and efficient service. Major Areas of Responsibility: 1) Ensure guests are seated at a clean, properly set table within the shortest amount of time possible 2) Maintains cleanliness of restrooms, perimeter of building and parking lot 3) Checks cleanliness of the busstand from previous shift and notifies manager of any problems. 4) Sets up the service areas, restocks and prepares service areas for shift change and/or close 5) Checks highchairs and boosters for cleanliness 6) Empties trash and sweeps the restaurant and bar floor areas 7) Prepares coffee and iced tea 8) Stocks areas in BOH to assist with service (i.e. salad dressing etc.) 9) Offers assistance to guests by clearing away dishes and glassware, and refills beverages 10) Assists with delivering food to tables 11) Cleans and sanitizes throughout the shift 12) Prepares for shift change and close 13) Keeps the manager fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken 14) Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objective of this position 15) Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and effectiveness 16) At all times provides a favorable image of the Company to promote its aims and objectives and foster and enhance public recognition and acceptance of all its areas of endeavor 17) At all times convey the brand's story as it relates to their position as described during training. Long, busy days on your feet are the trademark of this job Nonessential Functions: • Performs other duties and responsibilities as required or requested • Works as a team player by assisting other employees with duties as necessary or when shift becomes unexpectedly busy: Helps greet and seat guests' and answers telephone, pre-busses table throughout guests' dining experience, assists in bussing tables so guest can be seated promptly, restocks service areas with appropriate supplies, and helps deliver food orders to guests' at the bar General Information: The above statements are intended to describe the general nature and level of work being performed by those assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified "Casa Martin is a family-owned restaurant dedicated to providing our customers with the freshest, most authentic food possible." Our Mexican dishes originated from the regions of Tepatitlan, Jalisco. As a family-owned business, our unique cooking and dishes were taught by our mother, a native to the Jalisco area. Using fresh, authentic ingredients were and still continue to be vital in creating any of our dishes. Authentic Mexican restaurants in Los Angeles, CA aren't easy to come by. That's why it was important for our family to bring an original taste of our native land to such a popular, modern location like Santa Monica. We want the community to get a taste of what authentic Mexican food is like as well as taste the various flavors and seasonings that we know so well. We always strive to make every customers' experience unique and pleasant. From our excellent customer service to the meticulous way the food is made to the ambiance of our restaurant: we think of our customers every step of the way. Our goal is to be our customer's go-to location for anniversaries, casual dining, and any other celebrations they want to share with us. We are currently visited by tourists, students, as well as the community. Come by Casa Martin any time of the week for either lunch or dinner, you won't be disappointed. We are located just two blocks away near the iconic Santa Monica pier for the convenience of our customers to find our location. The Martin family welcomes you into our restaurant with open arms.

Posting Date Nov 20, 2019 Job Number Job Category Food and Beverage & Culinary Location Renaissance Orlando at SeaWorld®, 6677 Sea Harbor Drive, Orlando, Florida, United States VIEW ON MAP Brand Renaissance Hotels Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn't find in a travel guide. If this sounds like you, you're in the right place. You've got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That's why we're not just looking for anyone. We're looking for someone like you. JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property * Provides direction for all day-to-day operations. * Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serving as a role model to demonstrate appropriate behaviors. * Ensures property policies are administered fairly and consistently. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Establishes goals including performance goals, budget goals, team goals, etc. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Manages department controllable expenses including food cost, supplies, uniforms and equipment. * Participates in the budgeting process for areas of responsibility. * Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met * Provides direction for menu development. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Determines how food should be presented, and create decorative food displays. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with food handling and sanitation standards. * Follows proper handling and right temperature of all food products. * Ensures employees maintain required food handling and sanitation certifications. * Maintains purchasing, receiving and food storage standards. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. * Interacts with guests to obtain feedback on product quality and service levels. * Responds to and handles guest problems and complaints. * Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. * Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Ensures employees are treated fairly and equitably. * Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. * Administers the performance appraisal process for direct report managers. * Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. * Observes service behaviors of employees and provides feedback to individuals and or managers. * Manages employee progressive discipline procedures for areas of responsibility. * Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities * Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

We're a family owned and operated restaurant and brewery in beautiful Madison, Wisconsin with a second brewpub on the shores of the Wisconsin river in downtown Sauk City, Wisconsin. We feature elevated Americana cuisine and an eclectic array of highly- acclaimed house-made brews. We value creativity, a strong work ethic, attention to detail, and a dedication to exceptional quality. We invite guests to a cozy, casual, non-pretentious atmosphere, yet strive to far exceed the expectations of a "typical" brewpub. Our reputation is built on inventive, from-scratch cooking and a passion for creating new classic and experimental brews.Vintage Brewing Co. is a growing brewpub chain seeking a Sous Chef to assist with the leadership duties.Our new Sous Chef will help us develop a culinary team that's skilled, hard-working, and well-trained in its operations, procedures and routines. We are a supportive and active ownership team, willing and able to provide the guidance and tools needed for our team's' success. We are a family-based company that values hard work but also quality of life. We're seeking high standards of quality and productivity, but not candidates to burn out with inhuman hours or unrealistic expectations.Our ideal candidate:3+ years of restaurant kitchen management experience.1+ years banquet chef experience.Has lead a BOH staff of 30 + employees.Scratch kitchen experience, in which multiple stations were worked and understood.A good knowledge of the fundamentals of food and ingredient relationships.Has excellent communication and strong people skills.Has business savvy with strong collaboration skills for working with all management staff both FOH and BOH.Is a genuine team player, willing to work collaboratively with managers and employees of all departments for the best interest and collective success of the company.Has a strong management background.Able to work flexible hours which includes days, nights, weekends, holidays, festivals, and VBC sponsored events.Enjoys teaching others, balancing employee performance and development.The Sous Chef must live by a guest orientated philosophy and show honesty and integrity in all things.Primary job duties/requirements:Staffing: Interview, hire and train BOH personnel. Conduct performance reviews.Scheduling: Manage labor and scheduling. Ensure proper staffing for maximum productivity and high quality standards.Supervise all BOH employees.Managing costs: Manage food and labor costs. Work to optimize profitability while ensuring quality.The ability to execute all daily operations to include but not limited to; prep production, line production, shift execution, ordering, recipe adherence, and recipe development.Sanitation: Maintain impeccable safety and sanitation standards.Competent computer skills: Maintain diligent record-keeping and report to management and owners in a timely manner.Positively represent and promote Vintage Brewing Company at public appearances, tastings, festivals and competitions.Coordinate cross-training activities and menu training with kitchen staff. Cultivate and promote a spirit of inter-departmental teamwork. Enjoy the happy work environment you've helped create!This job requires ability to perform the following:Moving safely and efficiently about the facilities.Carrying or lifting items weighing up to 80 pounds.Handling food, objects, products, and utensils.Bending, stooping, kneeling.

Start Your Journey With Us Thank you for your interest in this position. It is a job opportunity with one of Marriott International's franchisees.Please apply online at Additional Information This hotel is owned and operated by an independent franchisee, Waterford Hotel Group. The franchisee controls all aspects of the hotel's employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International. Come Join the Waterford Hotel Group Team!! Waterford Hotel Group is continuously looking to meet the best and brightest talent that the hospitality industry has to offer. Waterford is dedicated to the growth and development of our Associates and we welcome you to discover a culture where your contributions are recognized and celebrated. If you want to be part of a team that embraces collaboration with a focus on continuous improvement and you think you have what it takes to "wow" our customers, we invite you to explore a career with Waterford Hotel Group. The Ideal Candidate for this Position The ideal candidate will have a culinary degree along with a progressive career in culinary arts at fine establishments. Candidates without a culinary degree, but with extensive culinary work experience, are considered. The successful candidate should have hands-on experience with a similar organization's level of service and operation. Creativity is a must with a keen eye on the budget. The Sous Chef will be expected to have demonstrated leadership ability in managing and motivating the associates on his or her team. What You Will Be Doing You will assist in the managing of inventory control, budgeting and purchasing, to custom menu preparation, as well as hiring, training, and retaining the best talent. The most successful candidate will demonstrate an uncommon level of detail to customer satisfaction and personal interaction with guests as well as the spirit of teamwork and leadership. Job Requirements Your responsibilities will include but not limited to: Effective management of day to day operations including staffing, training, budgeting and forecasting Ensuring quality, consistency and creativity are at the highest level while maximizing the operation's personnel and resources The production and execution of banquets with emphasis on quality Inventory and cost controls Developing production sheets and schedules Adherence to all food handling and sanitation standards Maintain all guest service standards Must be able to pass a background check Benefits We offer our eligible Associates a number of benefits to enhance their health and well-being: Group insurance, including medical, dental, vision and company-paid life insurance Paid time off including vacation days, personal days and holidays Company-matched 401(k) plan Voluntary benefits including short term disability, accident, life and critical illness Life enrichment benefits including educational assistance, hotel discounts, travel assistance and more For more information about Waterford Hotel Group, please visit our website at . This company is an equal opportunity employer. frnch1

We are seeking a talentedSous Chefto join our team at Boston Logan International Airport and help us open the highly anticipatedBoston Public Market! This high-profile position will oversee eight different restaurant concepts in the market! This position will help the right candidate to gain tremendous experience in a variety of different areas simultaneously and offers unlimited opportunity for growth.The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchens food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.Essential Functions:Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of workPromotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP proceduresAssists with menu planning, inventory, and managing of suppliesMaintains effective cost control, service and quality standards to produce maximum sales and profitsComplies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standardsMay serve as a resource to others in the resolution of complex problems and issuesProvides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchenMaintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant ManagerProvides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product qualityMinimum Qualifications, Knowledge, Skills, and Work Environment:Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plusRequires 3 to 5 years of experience with kitchen operations and staff supervisionMust be certified in Serve Safe Management certification courseDemonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agentDemonstrates organization and multi-project time/issue managementRequires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchens food and production processes.This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing.This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.Essential Functions:Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of workPromotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP proceduresAssists with menu planning, inventory, and managing of suppliesMaintains effective cost control, service and quality standards to produce maximum sales and profitsComplies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standardsMay serve as a resource to others in the resolution of complex problems and issuesProvides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchenMaintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant ManagerProvides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

LOCATION: ?SANTA CLARA, CAAs an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values.?You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge.Major Areas of ResponsibilityAll performance standards are achieved through the use of the Core Signatures guidelines.OperationsExecutes menus in accordance to brand standardsMaintains recipes to meet core standardsEnsure that team members consistently deliver Heartfelt Hospitality to every guest, every timeEnsures team members have the tools necessary to complete their jobsEnsures show quality standards are maintained at all timesRegularly obtains feedback from clients and guests to improve operationsSupports and communicates Company initiativesRespond and assist in any departmental guest service issuesHolds team accountable to steps of service to deliver great guest serviceExecutes preventive maintenance schedule as set forth by Director of OperationsConducts daily walkthroughs in culinary areas for each eventContinually gains culinary expertiseControlsThoroughly and accurately uses applicable Levy systems (Purchasing Systems, Point-of-sale, WFM and more)Practices proper product control and handling of all inventory and equipmentAchieves daily sales and assigned cost goalsEnsures that all security, safety and sanitation standards are achievedEmploys good safety and sanitation practicesForecasts and adequately schedules team members to meet operational needs and desired targetsProvides operational planning to ensure adequate products and equipment are ordered for anticipated business levelsEnsures team members adhere to Levy Restaurants Company guidelines as stated in team member training manual and employee handbookTeamDisplays a positive attitude towards team membersInterviews, hires, trains and develops team members according to Levy Restaurants guidelinesConducts regular scheduled meetings to ensure lines of communication are open between management and team membersPromotes a cooperative work climate, maximizing productivity and moraleUses all performance management tools to provide guidance and feedback to teamAssists fellow team members when necessaryMentors Sous Chefs to improve their skills and leadership abilitiesJob RequirementsAble to communicate effectively with management team, guests and team members by speaking and comprehending EnglishEnglish reading, writing, math and computer skills requiredAbility to taste and evaluate food and beverage productsStamina to work 60 hours or more per weekMust be able to work extended shifts of 10 hours or more as business dictatesMust be flexible with schedule and able to work different shiftsPossible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strainsMust be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shiftLevy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members 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.?

LOCATION: SANTA CLARA, CAAs an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge.Major Areas of ResponsibilityAll performance standards are achieved through the use of the Core Signatures guidelines.OperationsExecutes menus in accordance to brand standardsMaintains recipes to meet core standardsEnsure that team members consistently deliver Heartfelt Hospitality to every guest, every timeEnsures team members have the tools necessary to complete their jobsEnsures show quality standards are maintained at all timesRegularly obtains feedback from clients and guests to improve operationsSupports and communicates Company initiativesRespond and assist in any departmental guest service issuesHolds team accountable to steps of service to deliver great guest serviceExecutes preventive maintenance schedule as set forth by Director of OperationsConducts daily walkthroughs in culinary areas for each eventContinually gains culinary expertiseControlsThoroughly and accurately uses applicable Levy systems (Purchasing Systems, Point-of-sale, WFM and more)Practices proper product control and handling of all inventory and equipmentAchieves daily sales and assigned cost goalsEnsures that all security, safety and sanitation standards are achievedEmploys good safety and sanitation practicesForecasts and adequately schedules team members to meet operational needs and desired targetsProvides operational planning to ensure adequate products and equipment are ordered for anticipated business levelsEnsures team members adhere to Levy Restaurants Company guidelines as stated in team member training manual and employee handbookTeamDisplays a positive attitude towards team membersInterviews, hires, trains and develops team members according to Levy Restaurants guidelinesConducts regular scheduled meetings to ensure lines of communication are open between management and team membersPromotes a cooperative work climate, maximizing productivity and moraleUses all performance management tools to provide guidance and feedback to teamAssists fellow team members when necessaryMentors Sous Chefs to improve their skills and leadership abilitiesJob RequirementsAble to communicate effectively with management team, guests and team members by speaking and comprehending EnglishEnglish reading, writing, math and computer skills requiredAbility to taste and evaluate food and beverage productsStamina to work 60 hours or more per weekMust be able to work extended shifts of 10 hours or more as business dictatesMust be flexible with schedule and able to work different shiftsPossible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strainsMust be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shiftLevy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members 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.

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: •Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work •Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures •Assists with menu planning, inventory, and managing of supplies •Maintains effective cost control, service and quality standards to produce maximum sales and profits •Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards •May serve as a resource to others in the resolution of complex problems and issues •Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen •Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager •Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: •Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work •Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures •Assists with menu planning, inventory, and managing of supplies •Maintains effective cost control, service and quality standards to produce maximum sales and profits •Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards •May serve as a resource to others in the resolution of complex problems and issues •Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen •Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager •Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality