Fairfield Inn and Suites Manhattan Seaport
New York, New York
REPORTS TO: Chief Engineer Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The Maintenance Engineer will maintain the Hotel areas and all Hotel assets to an acceptable quality standard. The Maintenance Engineer Essential Responsibilities: -Provides professional and courteous service at all times. -Assists Chief Engineer with all maintenance and preventative maintenance to include: refrigeration, heating, plumbing, water treatment, preventative maintenance, convention center front and back of house spaces, A/C units, ice machines, lighting, kitchen equipment, emergency generators, water softeners, switch rooms, roof exhausts, electrical substations, etc. -Monitors electric, gas and water consumption. -Ensures all projects are completed according to specifications and are completed on time. -Understands and practices all lock out-tag out procedures in accordance with OSHA standards. -Perform all guestroom and public area preventive maintenance services as outlined for your hotel. -Performs maintenance checks of equipment and logs properly. -Reports all safety and security concerns to the Chief Engineer or the Manager on Duty immediately. -Ensures all key inventories are secure. -Responds to all emergency situations prepared to assist. -Participates in ongoing maintenance programs for event space, public space, kitchens and all convention center equipment. -Performs inventory duties as required. -Maintains cleanliness of grounds and attractiveness of landscaping. -Ensures cleanliness and orderliness of all work space and storage areas. -Attends monthly staff meetings. -Complete projects as determined by the Chief Engineer.
Oct 03, 2023
Full time
REPORTS TO: Chief Engineer Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The Maintenance Engineer will maintain the Hotel areas and all Hotel assets to an acceptable quality standard. The Maintenance Engineer Essential Responsibilities: -Provides professional and courteous service at all times. -Assists Chief Engineer with all maintenance and preventative maintenance to include: refrigeration, heating, plumbing, water treatment, preventative maintenance, convention center front and back of house spaces, A/C units, ice machines, lighting, kitchen equipment, emergency generators, water softeners, switch rooms, roof exhausts, electrical substations, etc. -Monitors electric, gas and water consumption. -Ensures all projects are completed according to specifications and are completed on time. -Understands and practices all lock out-tag out procedures in accordance with OSHA standards. -Perform all guestroom and public area preventive maintenance services as outlined for your hotel. -Performs maintenance checks of equipment and logs properly. -Reports all safety and security concerns to the Chief Engineer or the Manager on Duty immediately. -Ensures all key inventories are secure. -Responds to all emergency situations prepared to assist. -Participates in ongoing maintenance programs for event space, public space, kitchens and all convention center equipment. -Performs inventory duties as required. -Maintains cleanliness of grounds and attractiveness of landscaping. -Ensures cleanliness and orderliness of all work space and storage areas. -Attends monthly staff meetings. -Complete projects as determined by the Chief Engineer.
REPORTS TO: Chief Engineer Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The Maintenance Engineer will maintain the Hotel areas and all Hotel assets to an acceptable quality standard. The Maintenance Engineer Essential Responsibilities: -Provides professional and courteous service at all times. -Assists Chief Engineer with all maintenance and preventative maintenance to include: refrigeration, heating, plumbing, water treatment, preventative maintenance, convention center front and back of house spaces, A/C units, ice machines, lighting, kitchen equipment, emergency generators, water softeners, switch rooms, roof exhausts, electrical substations, etc. -Monitors electric, gas and water consumption. -Ensures all projects are completed according to specifications and are completed on time. -Understands and practices all lock out-tag out procedures in accordance with OSHA standards. -Perform all guestroom and public area preventive maintenance services as outlined for your hotel. -Performs maintenance checks of equipment and logs properly. -Reports all safety and security concerns to the Chief Engineer or the Manager on Duty immediately. -Ensures all key inventories are secure. -Responds to all emergency situations prepared to assist. -Participates in ongoing maintenance programs for event space, public space, kitchens and all convention center equipment. -Performs inventory duties as required. -Maintains cleanliness of grounds and attractiveness of landscaping. -Ensures cleanliness and orderliness of all work space and storage areas. -Attends monthly staff meetings. -Complete projects as determined by the Chief Engineer.
Oct 03, 2023
Full time
REPORTS TO: Chief Engineer Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The Maintenance Engineer will maintain the Hotel areas and all Hotel assets to an acceptable quality standard. The Maintenance Engineer Essential Responsibilities: -Provides professional and courteous service at all times. -Assists Chief Engineer with all maintenance and preventative maintenance to include: refrigeration, heating, plumbing, water treatment, preventative maintenance, convention center front and back of house spaces, A/C units, ice machines, lighting, kitchen equipment, emergency generators, water softeners, switch rooms, roof exhausts, electrical substations, etc. -Monitors electric, gas and water consumption. -Ensures all projects are completed according to specifications and are completed on time. -Understands and practices all lock out-tag out procedures in accordance with OSHA standards. -Perform all guestroom and public area preventive maintenance services as outlined for your hotel. -Performs maintenance checks of equipment and logs properly. -Reports all safety and security concerns to the Chief Engineer or the Manager on Duty immediately. -Ensures all key inventories are secure. -Responds to all emergency situations prepared to assist. -Participates in ongoing maintenance programs for event space, public space, kitchens and all convention center equipment. -Performs inventory duties as required. -Maintains cleanliness of grounds and attractiveness of landscaping. -Ensures cleanliness and orderliness of all work space and storage areas. -Attends monthly staff meetings. -Complete projects as determined by the Chief Engineer.
REPORTS TO: Chief Engineer Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The Maintenance Engineer will maintain the Hotel areas and all Hotel assets to an acceptable quality standard. The Maintenance Engineer Essential Responsibilities: -Provides professional and courteous service at all times. -Assists Chief Engineer with all maintenance and preventative maintenance to include: refrigeration, heating, plumbing, water treatment, preventative maintenance, convention center front and back of house spaces, A/C units, ice machines, lighting, kitchen equipment, emergency generators, water softeners, switch rooms, roof exhausts, electrical substations, etc. -Monitors electric, gas and water consumption. -Ensures all projects are completed according to specifications and are completed on time. -Understands and practices all lock out-tag out procedures in accordance with OSHA standards. -Perform all guestroom and public area preventive maintenance services as outlined for your hotel. -Performs maintenance checks of equipment and logs properly. -Reports all safety and security concerns to the Chief Engineer or the Manager on Duty immediately. -Ensures all key inventories are secure. -Responds to all emergency situations prepared to assist. -Participates in ongoing maintenance programs for event space, public space, kitchens and all convention center equipment. -Performs inventory duties as required. -Maintains cleanliness of grounds and attractiveness of landscaping. -Ensures cleanliness and orderliness of all work space and storage areas. -Attends monthly staff meetings. -Complete projects as determined by the Chief Engineer.
Oct 03, 2023
Full time
REPORTS TO: Chief Engineer Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The Maintenance Engineer will maintain the Hotel areas and all Hotel assets to an acceptable quality standard. The Maintenance Engineer Essential Responsibilities: -Provides professional and courteous service at all times. -Assists Chief Engineer with all maintenance and preventative maintenance to include: refrigeration, heating, plumbing, water treatment, preventative maintenance, convention center front and back of house spaces, A/C units, ice machines, lighting, kitchen equipment, emergency generators, water softeners, switch rooms, roof exhausts, electrical substations, etc. -Monitors electric, gas and water consumption. -Ensures all projects are completed according to specifications and are completed on time. -Understands and practices all lock out-tag out procedures in accordance with OSHA standards. -Perform all guestroom and public area preventive maintenance services as outlined for your hotel. -Performs maintenance checks of equipment and logs properly. -Reports all safety and security concerns to the Chief Engineer or the Manager on Duty immediately. -Ensures all key inventories are secure. -Responds to all emergency situations prepared to assist. -Participates in ongoing maintenance programs for event space, public space, kitchens and all convention center equipment. -Performs inventory duties as required. -Maintains cleanliness of grounds and attractiveness of landscaping. -Ensures cleanliness and orderliness of all work space and storage areas. -Attends monthly staff meetings. -Complete projects as determined by the Chief Engineer.
Duffield Hotel Brooklyn New York
Brooklyn, New York
REPORTS TO: Chief Engineer Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The Maintenance Engineer will maintain the Hotel areas and all Hotel assets to an acceptable quality standard. The Maintenance Engineer Essential Responsibilities: -Provides professional and courteous service at all times. -Assists Chief Engineer with all maintenance and preventative maintenance to include: refrigeration, heating, plumbing, water treatment, preventative maintenance, convention center front and back of house spaces, A/C units, ice machines, lighting, kitchen equipment, emergency generators, water softeners, switch rooms, roof exhausts, electrical substations, etc. -Monitors electric, gas and water consumption. -Ensures all projects are completed according to specifications and are completed on time. -Understands and practices all lock out-tag out procedures in accordance with OSHA standards. -Perform all guestroom and public area preventive maintenance services as outlined for your hotel. -Performs maintenance checks of equipment and logs properly. -Reports all safety and security concerns to the Chief Engineer or the Manager on Duty immediately. -Ensures all key inventories are secure. -Responds to all emergency situations prepared to assist. -Participates in ongoing maintenance programs for event space, public space, kitchens and all convention center equipment. -Performs inventory duties as required. -Maintains cleanliness of grounds and attractiveness of landscaping. -Ensures cleanliness and orderliness of all work space and storage areas. -Attends monthly staff meetings. -Complete projects as determined by the Chief Engineer.
Oct 03, 2023
Full time
REPORTS TO: Chief Engineer Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The Maintenance Engineer will maintain the Hotel areas and all Hotel assets to an acceptable quality standard. The Maintenance Engineer Essential Responsibilities: -Provides professional and courteous service at all times. -Assists Chief Engineer with all maintenance and preventative maintenance to include: refrigeration, heating, plumbing, water treatment, preventative maintenance, convention center front and back of house spaces, A/C units, ice machines, lighting, kitchen equipment, emergency generators, water softeners, switch rooms, roof exhausts, electrical substations, etc. -Monitors electric, gas and water consumption. -Ensures all projects are completed according to specifications and are completed on time. -Understands and practices all lock out-tag out procedures in accordance with OSHA standards. -Perform all guestroom and public area preventive maintenance services as outlined for your hotel. -Performs maintenance checks of equipment and logs properly. -Reports all safety and security concerns to the Chief Engineer or the Manager on Duty immediately. -Ensures all key inventories are secure. -Responds to all emergency situations prepared to assist. -Participates in ongoing maintenance programs for event space, public space, kitchens and all convention center equipment. -Performs inventory duties as required. -Maintains cleanliness of grounds and attractiveness of landscaping. -Ensures cleanliness and orderliness of all work space and storage areas. -Attends monthly staff meetings. -Complete projects as determined by the Chief Engineer.
REPORTS TO: Chief Engineer Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The Maintenance Engineer will maintain the Hotel areas and all Hotel assets to an acceptable quality standard. The Maintenance Engineer Essential Responsibilities: -Provides professional and courteous service at all times. -Assists Chief Engineer with all maintenance and preventative maintenance to include: refrigeration, heating, plumbing, water treatment, preventative maintenance, convention center front and back of house spaces, A/C units, ice machines, lighting, kitchen equipment, emergency generators, water softeners, switch rooms, roof exhausts, electrical substations, etc. -Monitors electric, gas and water consumption. -Ensures all projects are completed according to specifications and are completed on time. -Understands and practices all lock out-tag out procedures in accordance with OSHA standards. -Perform all guestroom and public area preventive maintenance services as outlined for your hotel. -Performs maintenance checks of equipment and logs properly. -Reports all safety and security concerns to the Chief Engineer or the Manager on Duty immediately. -Ensures all key inventories are secure. -Responds to all emergency situations prepared to assist. -Participates in ongoing maintenance programs for event space, public space, kitchens and all convention center equipment. -Performs inventory duties as required. -Maintains cleanliness of grounds and attractiveness of landscaping. -Ensures cleanliness and orderliness of all work space and storage areas. -Attends monthly staff meetings. -Complete projects as determined by the Chief Engineer.
Oct 03, 2023
Full time
REPORTS TO: Chief Engineer Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The Maintenance Engineer will maintain the Hotel areas and all Hotel assets to an acceptable quality standard. The Maintenance Engineer Essential Responsibilities: -Provides professional and courteous service at all times. -Assists Chief Engineer with all maintenance and preventative maintenance to include: refrigeration, heating, plumbing, water treatment, preventative maintenance, convention center front and back of house spaces, A/C units, ice machines, lighting, kitchen equipment, emergency generators, water softeners, switch rooms, roof exhausts, electrical substations, etc. -Monitors electric, gas and water consumption. -Ensures all projects are completed according to specifications and are completed on time. -Understands and practices all lock out-tag out procedures in accordance with OSHA standards. -Perform all guestroom and public area preventive maintenance services as outlined for your hotel. -Performs maintenance checks of equipment and logs properly. -Reports all safety and security concerns to the Chief Engineer or the Manager on Duty immediately. -Ensures all key inventories are secure. -Responds to all emergency situations prepared to assist. -Participates in ongoing maintenance programs for event space, public space, kitchens and all convention center equipment. -Performs inventory duties as required. -Maintains cleanliness of grounds and attractiveness of landscaping. -Ensures cleanliness and orderliness of all work space and storage areas. -Attends monthly staff meetings. -Complete projects as determined by the Chief Engineer.
Four Points by Sheraton Financial District
New York, New York
REPORTS TO: Chief Engineer Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The Maintenance Engineer will maintain the Hotel areas and all Hotel assets to an acceptable quality standard. The Maintenance Engineer Essential Responsibilities: -Provides professional and courteous service at all times. -Assists Chief Engineer with all maintenance and preventative maintenance to include: refrigeration, heating, plumbing, water treatment, preventative maintenance, convention center front and back of house spaces, A/C units, ice machines, lighting, kitchen equipment, emergency generators, water softeners, switch rooms, roof exhausts, electrical substations, etc. -Monitors electric, gas and water consumption. -Ensures all projects are completed according to specifications and are completed on time. -Understands and practices all lock out-tag out procedures in accordance with OSHA standards. -Perform all guestroom and public area preventive maintenance services as outlined for your hotel. -Performs maintenance checks of equipment and logs properly. -Reports all safety and security concerns to the Chief Engineer or the Manager on Duty immediately. -Ensures all key inventories are secure. -Responds to all emergency situations prepared to assist. -Participates in ongoing maintenance programs for event space, public space, kitchens and all convention center equipment. -Performs inventory duties as required. -Maintains cleanliness of grounds and attractiveness of landscaping. -Ensures cleanliness and orderliness of all work space and storage areas. -Attends monthly staff meetings. -Complete projects as determined by the Chief Engineer.
Sep 25, 2023
Full time
REPORTS TO: Chief Engineer Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The Maintenance Engineer will maintain the Hotel areas and all Hotel assets to an acceptable quality standard. The Maintenance Engineer Essential Responsibilities: -Provides professional and courteous service at all times. -Assists Chief Engineer with all maintenance and preventative maintenance to include: refrigeration, heating, plumbing, water treatment, preventative maintenance, convention center front and back of house spaces, A/C units, ice machines, lighting, kitchen equipment, emergency generators, water softeners, switch rooms, roof exhausts, electrical substations, etc. -Monitors electric, gas and water consumption. -Ensures all projects are completed according to specifications and are completed on time. -Understands and practices all lock out-tag out procedures in accordance with OSHA standards. -Perform all guestroom and public area preventive maintenance services as outlined for your hotel. -Performs maintenance checks of equipment and logs properly. -Reports all safety and security concerns to the Chief Engineer or the Manager on Duty immediately. -Ensures all key inventories are secure. -Responds to all emergency situations prepared to assist. -Participates in ongoing maintenance programs for event space, public space, kitchens and all convention center equipment. -Performs inventory duties as required. -Maintains cleanliness of grounds and attractiveness of landscaping. -Ensures cleanliness and orderliness of all work space and storage areas. -Attends monthly staff meetings. -Complete projects as determined by the Chief Engineer.
About the Company Hiring: Our client is a successful beverage production organization in Barker, New York! The Quality Assurance Manager will be responsible for safeguarding product safety and quality, and delegating tasks to personnel within department to assure this. As the Quality Assurance Manager , you will: Supervise the activities/performance of site QA department Oversee and continuously improve Food Safety programs Food Quality programs, Standard Operating Procedures (SOP's), Standard Sanitation Standard Operating Procedures (SSOP's), Hazard Analysis Critical Control Point (HACCP), Safe Quality Foods (SQF), FSMA, Preventive Controls and Food Defense Plans. Ensure compliant training programs are established and conducted for HACCP, most current SQF code, local and federal regulatory requirements as well as food safety and quality prerequisite programs. Responsible for developing, verifying, validating, and maintaining the SQF system. Responsible for the review of critical data and the final release of finished products. Process control and quality monitoring expert. Ensure process checks are done properly and at the correct frequency. This also includes statistical process control. Analyze food safety and food quality data including consumer complaints, customer feedback, finished product results, ingredient issues, and product and processing specifications while developing corrective actions that enhance our processes. Internal and external corrective action lead. If a problem has been identified, determine root cause, corrective action steps and validate corrective action measures. Responsible for staying abreast of new food laws and regulations and assuring the business unit is in compliant with all local, state, and federal food laws. Support the manufacturing facilities during Regulatory, Customer and 3rd Party audits and assists in corrective actions as necessary. Lead all food safety and quality non-compliance crisis situations and assure the organization has a well thought out plan of action. Corresponds with plant personnel to investigate customer and consumer issues including root cause analysis and implementation of corrective and preventative actions. Provides professionally acceptable written resolution to satisfy customer expectations regarding customer and consumer concerns. Develops a professional relationship with the Quality & Food Safety representatives of key customer accounts and supports visits as requested by Sales. Provides coaching and development opportunities to allow staff to increase their skills and grow professionally Assist in the creation of new products and any research and development projects as needed. Work with Director of Quality and Regulatory to approve any label changes, making certain all incoming labels meet existing specifications. Develop the batching procedures and ingredient batch sheets for all products produced and provide direction for fixing out-of-spec batches. Skills and Qualifications: B.S. Degree in Food Science, Biology, Chemistry, Engineering or related field 4+ years in food manufacturing quality & food safety management, supplier assurance, regulatory affairs, or related technical field. Significant experience in developing and implementing key quality and food safety programs both from scratch and from an established platform. Experience with the implementation of a GFSI scheme (preferably SQF) HACCP/HARPC manager and PCQI certified, preferred Salary: $80,000 - $130,000 based on experience Work Style: Onsite, Full Time Perm Position
Sep 20, 2023
Full time
About the Company Hiring: Our client is a successful beverage production organization in Barker, New York! The Quality Assurance Manager will be responsible for safeguarding product safety and quality, and delegating tasks to personnel within department to assure this. As the Quality Assurance Manager , you will: Supervise the activities/performance of site QA department Oversee and continuously improve Food Safety programs Food Quality programs, Standard Operating Procedures (SOP's), Standard Sanitation Standard Operating Procedures (SSOP's), Hazard Analysis Critical Control Point (HACCP), Safe Quality Foods (SQF), FSMA, Preventive Controls and Food Defense Plans. Ensure compliant training programs are established and conducted for HACCP, most current SQF code, local and federal regulatory requirements as well as food safety and quality prerequisite programs. Responsible for developing, verifying, validating, and maintaining the SQF system. Responsible for the review of critical data and the final release of finished products. Process control and quality monitoring expert. Ensure process checks are done properly and at the correct frequency. This also includes statistical process control. Analyze food safety and food quality data including consumer complaints, customer feedback, finished product results, ingredient issues, and product and processing specifications while developing corrective actions that enhance our processes. Internal and external corrective action lead. If a problem has been identified, determine root cause, corrective action steps and validate corrective action measures. Responsible for staying abreast of new food laws and regulations and assuring the business unit is in compliant with all local, state, and federal food laws. Support the manufacturing facilities during Regulatory, Customer and 3rd Party audits and assists in corrective actions as necessary. Lead all food safety and quality non-compliance crisis situations and assure the organization has a well thought out plan of action. Corresponds with plant personnel to investigate customer and consumer issues including root cause analysis and implementation of corrective and preventative actions. Provides professionally acceptable written resolution to satisfy customer expectations regarding customer and consumer concerns. Develops a professional relationship with the Quality & Food Safety representatives of key customer accounts and supports visits as requested by Sales. Provides coaching and development opportunities to allow staff to increase their skills and grow professionally Assist in the creation of new products and any research and development projects as needed. Work with Director of Quality and Regulatory to approve any label changes, making certain all incoming labels meet existing specifications. Develop the batching procedures and ingredient batch sheets for all products produced and provide direction for fixing out-of-spec batches. Skills and Qualifications: B.S. Degree in Food Science, Biology, Chemistry, Engineering or related field 4+ years in food manufacturing quality & food safety management, supplier assurance, regulatory affairs, or related technical field. Significant experience in developing and implementing key quality and food safety programs both from scratch and from an established platform. Experience with the implementation of a GFSI scheme (preferably SQF) HACCP/HARPC manager and PCQI certified, preferred Salary: $80,000 - $130,000 based on experience Work Style: Onsite, Full Time Perm Position
Job Description Position Summary: Actively participate with staff to cook, prepare, dish-up and assemble all outlets food stations. Supervises Specialty Cooks and Cooks Job Title: Sous Chef - Duke's Department: Food Beverage Reports To: Specialty Chef - Duke's FSLA Designation: Exempt License Type: Non-Gaming Essential Job Functions: Perform responsibilities in accordance with all Company standards, policies, and procedures Actively participate with staff to cook, prepare, dish-up and assemble all outlets food stations Adheres to control procedure for food costs and quality Encourage and abide by all health codes and hand washing guidelines Prepare all food items according to standard recipes and menu to ensure consistency of product to the guest Prepare miscellaneous items for preparations to coincide with menus Supervises Duke kitchen operations, coordinates, and directs activities of cooks and other kitchen personnel engaged in preparing and cooking foods in the restaurant during assigned shifts Engage in the preparation/cooking of food items Responsible for practicing, supporting, and promoting Rivers Casino and Resort's Company-wide culture and demonstrating Rivers Casino Standards at all times Coordinates trains and oversees kitchen staff in meal production, preparation and presentation from kitchen to floor (including layout of buffets and cooking stations): with responsibility for maintaining quality and quantity control Operates and oversees use of appliances including kitchen and other small kitchen appliances and contacts appliance repair service with TVR engineering Provides input and suggestions of menus to F B Director Maintains standards of sanitation, kitchen hygiene, and food service techniques and safety Check the quality of raw and cooked food products to ensure that standards are met Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food Supervise and coordinate activities of cooks and workers engaged in food preparation, cooking, and serving meats, sauces, vegetables, soups, and other foods to ensure quality Monitor Team Member's worker performance Attend and pass TIPS/ServSafe or approved class, recognize customer intoxication and food safety Requisition stock, materials, supplies or equipment Cook or otherwise prepare food according to recipes, when necessary Display knowledge of all emergency procedures Follow set schedules and specific job duties Maintain personal grooming and uniform standards pursuant to Rivers Schenectady's policies Treat each Team Member with care, dignity, fairness and respect Display and encourage teamwork in the department Communicate on a consistent basis with all managers to keep them abreast of all department activities Adhere to all policies and procedures as set forth by Director of Food and Beverage and the Executive Chef Follow SOP's, recipe books and guidelines and have all necessary supplies to provide consistency and quality Maintain cleanliness, safety and sanitation standards in accordance with department policies and those of the Schenectady County Health Department Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free Notify a supervisor immediately if kitchen and equipment are not in good working order Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Rivers Casino standard's and specifications Administer Performance Counseling and Annual/Quarterly Appraisals as needed Co-responsible for all financial P L and G L Perform all other duties as assigned Job Description Continued Qualifications: Ability to communicate effectively with guests, Team Members and management in both written and verbal form Must manage time effectively with minimum supervision Ability to operate kitchen equipment Requires reading and math skill for recipes and measurements Ability to read, write speak and understand basic English in order to read recipes and communicate with other Team Members Always conduct self in a manner that reflects a positive professional image Ability to handle high pace production Must be able to handle constructive criticism and be willing to continuously improve Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards; using good judgment Minimum of 3 to 4 years of culinary experience Working Conditions: Must be able to speak, read, write and understand English fluently Visual range must include near and far distances Auditory range must include immediate environment Must be able to move about property and kitchen areas easily Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be able to coordinate multiple tasks at once Must be able to implement strategic vision and plan day-to-day operations Must be able to work in extreme hot and cold temperatures Must be able to handle high stress in the work environment and turn stress into high energy
Oct 03, 2023
Full time
Job Description Position Summary: Actively participate with staff to cook, prepare, dish-up and assemble all outlets food stations. Supervises Specialty Cooks and Cooks Job Title: Sous Chef - Duke's Department: Food Beverage Reports To: Specialty Chef - Duke's FSLA Designation: Exempt License Type: Non-Gaming Essential Job Functions: Perform responsibilities in accordance with all Company standards, policies, and procedures Actively participate with staff to cook, prepare, dish-up and assemble all outlets food stations Adheres to control procedure for food costs and quality Encourage and abide by all health codes and hand washing guidelines Prepare all food items according to standard recipes and menu to ensure consistency of product to the guest Prepare miscellaneous items for preparations to coincide with menus Supervises Duke kitchen operations, coordinates, and directs activities of cooks and other kitchen personnel engaged in preparing and cooking foods in the restaurant during assigned shifts Engage in the preparation/cooking of food items Responsible for practicing, supporting, and promoting Rivers Casino and Resort's Company-wide culture and demonstrating Rivers Casino Standards at all times Coordinates trains and oversees kitchen staff in meal production, preparation and presentation from kitchen to floor (including layout of buffets and cooking stations): with responsibility for maintaining quality and quantity control Operates and oversees use of appliances including kitchen and other small kitchen appliances and contacts appliance repair service with TVR engineering Provides input and suggestions of menus to F B Director Maintains standards of sanitation, kitchen hygiene, and food service techniques and safety Check the quality of raw and cooked food products to ensure that standards are met Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food Supervise and coordinate activities of cooks and workers engaged in food preparation, cooking, and serving meats, sauces, vegetables, soups, and other foods to ensure quality Monitor Team Member's worker performance Attend and pass TIPS/ServSafe or approved class, recognize customer intoxication and food safety Requisition stock, materials, supplies or equipment Cook or otherwise prepare food according to recipes, when necessary Display knowledge of all emergency procedures Follow set schedules and specific job duties Maintain personal grooming and uniform standards pursuant to Rivers Schenectady's policies Treat each Team Member with care, dignity, fairness and respect Display and encourage teamwork in the department Communicate on a consistent basis with all managers to keep them abreast of all department activities Adhere to all policies and procedures as set forth by Director of Food and Beverage and the Executive Chef Follow SOP's, recipe books and guidelines and have all necessary supplies to provide consistency and quality Maintain cleanliness, safety and sanitation standards in accordance with department policies and those of the Schenectady County Health Department Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free Notify a supervisor immediately if kitchen and equipment are not in good working order Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Rivers Casino standard's and specifications Administer Performance Counseling and Annual/Quarterly Appraisals as needed Co-responsible for all financial P L and G L Perform all other duties as assigned Job Description Continued Qualifications: Ability to communicate effectively with guests, Team Members and management in both written and verbal form Must manage time effectively with minimum supervision Ability to operate kitchen equipment Requires reading and math skill for recipes and measurements Ability to read, write speak and understand basic English in order to read recipes and communicate with other Team Members Always conduct self in a manner that reflects a positive professional image Ability to handle high pace production Must be able to handle constructive criticism and be willing to continuously improve Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards; using good judgment Minimum of 3 to 4 years of culinary experience Working Conditions: Must be able to speak, read, write and understand English fluently Visual range must include near and far distances Auditory range must include immediate environment Must be able to move about property and kitchen areas easily Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be able to coordinate multiple tasks at once Must be able to implement strategic vision and plan day-to-day operations Must be able to work in extreme hot and cold temperatures Must be able to handle high stress in the work environment and turn stress into high energy
Hourly Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . The Kitchen Manager 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 Kitchen Manager is also responsible for controlling food and labor costs while maximizing guest satisfaction. 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 Highgate Hotel 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. 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. 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. 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 Highgate Hotel 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 Highgate Hotel 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. Job ID: 1 Address1: 2025 Rosa L Parks Blvd
Oct 03, 2023
Full time
Hourly Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . The Kitchen Manager 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 Kitchen Manager is also responsible for controlling food and labor costs while maximizing guest satisfaction. 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 Highgate Hotel 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. 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. 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. 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 Highgate Hotel 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 Highgate Hotel 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. Job ID: 1 Address1: 2025 Rosa L Parks Blvd
Company Description Owned and operated by Aspen Hospitality, the Little Nell, Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel offers luxury services and unparalleled access to America's most famous mountain town. A Relais & Châteaux resort, the Nell is frequently recognized for its award-winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars and a wine cellar and a speakeasy. During ski season, Nell guests have access to a ski concierge service and winter adventures and lush gardens along with off-road, stargazing, fly fishing and mountaintop yoga adventures in summer months; plus, a pool, hot tub and health center year-round. The Little Nell has been acknowledged with numerous awards including being named a Forbes Five-Star hotel since 1995, a AAA Five-Star hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America's 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation. Coming in 2026, Aspen Hospitality will open its first Nell hotel outside of Aspen in New York City It's been called Aspen's "finest spot to wine, dine and unwind." The name element 47 pays tribute to silver, the precious metal that first put Aspen on the map, and to the finest silver service cuisine -for breakfast, lunch, après and dinner, 7 days a week. Our team of culinary and wine professionals is one very good reason our hotel has enjoyed the rare Five-Star, Five-Diamond ranking for so long. In 2015, element 47 received its first Five-Star Restaurant Award, the only one among Aspen restaurants. Whether you ski in for lunch, drop in at the bar for a more casual rendezvous, or join us for the most special of occasions, you'll be greeted with warmth, not formality. Job Description Summary The Sous Chef will maintain smooth operation of the kitchen during assigned shift. Ensures food is prepared according to Chef's specifications and trains employees to the hotel / kitchen standards. Essential Job Functions • Provides back up, support, and covers shifts in Element 47, Ajax Tavern, and Banquets • Expedites Breakfast and lunch or dinner service according to assigned shift • Assists in the administration of the Culinary apprenticeship program including coaching, mentoring, and demonstrations • Supervises and schedules Stewarding department • Communicates with the restaurant manager regarding staff performance, guest comments, special requests, menu changes etc. • Trains staff to standard performance levels • Assures safe work conditions for all personnel • Communicates any mechanical problems with the Engineering Department • Maintains cleanliness of all kitchen production and storage areas • Communicates discrepancies form standard with the Executive Chef • Assists in writing menu descriptions for all new dishes and rolling out in advance to Front of House staff • Assists with production of menu items • Assists with menu development in all outlets • Assists with inventory • Ensures food costs are at the forefront of menu development, systems, and pricing • Enters all new menu items in chef tech • Schedules and monitors staffing levels being mindful of budget and volume levels • Culinary Payroll • Inspects product quality, pricing, and sources provide the best quality/value • Ensures approved vendors are being utilized whenever possible • Responsible for assisting all team members in organization of kitchen items, to include, dry goods, kitchen equipment, storage containers, cleaning supplies and proper rotation and organization of all food deliveries. The budgeted salary range for this position is $70,000-$75,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Qualifications • High school diploma or equivalent • Four years experience in 4-5 star restaurant/hotel • Culinary degree or equivalent Additional Information Supervision Given and Received Given: Exercises direct supervision over Culinary team. Responsibilities include, but are not limited to, frequent and detailed review of work, training, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Received: Works under direct supervision of the Chef de Cuisine. Tasks are assigned according to specific procedures, and work is checked frequently. Instruction, advice and assistance are readily available. Work Environment and Physical Demands • Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended periods of time • Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces • Must be able to frequently lift, push or pull up to 50 lbs. individually or with assistance
Oct 01, 2023
Full time
Company Description Owned and operated by Aspen Hospitality, the Little Nell, Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel offers luxury services and unparalleled access to America's most famous mountain town. A Relais & Châteaux resort, the Nell is frequently recognized for its award-winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars and a wine cellar and a speakeasy. During ski season, Nell guests have access to a ski concierge service and winter adventures and lush gardens along with off-road, stargazing, fly fishing and mountaintop yoga adventures in summer months; plus, a pool, hot tub and health center year-round. The Little Nell has been acknowledged with numerous awards including being named a Forbes Five-Star hotel since 1995, a AAA Five-Star hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America's 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation. Coming in 2026, Aspen Hospitality will open its first Nell hotel outside of Aspen in New York City It's been called Aspen's "finest spot to wine, dine and unwind." The name element 47 pays tribute to silver, the precious metal that first put Aspen on the map, and to the finest silver service cuisine -for breakfast, lunch, après and dinner, 7 days a week. Our team of culinary and wine professionals is one very good reason our hotel has enjoyed the rare Five-Star, Five-Diamond ranking for so long. In 2015, element 47 received its first Five-Star Restaurant Award, the only one among Aspen restaurants. Whether you ski in for lunch, drop in at the bar for a more casual rendezvous, or join us for the most special of occasions, you'll be greeted with warmth, not formality. Job Description Summary The Sous Chef will maintain smooth operation of the kitchen during assigned shift. Ensures food is prepared according to Chef's specifications and trains employees to the hotel / kitchen standards. Essential Job Functions • Provides back up, support, and covers shifts in Element 47, Ajax Tavern, and Banquets • Expedites Breakfast and lunch or dinner service according to assigned shift • Assists in the administration of the Culinary apprenticeship program including coaching, mentoring, and demonstrations • Supervises and schedules Stewarding department • Communicates with the restaurant manager regarding staff performance, guest comments, special requests, menu changes etc. • Trains staff to standard performance levels • Assures safe work conditions for all personnel • Communicates any mechanical problems with the Engineering Department • Maintains cleanliness of all kitchen production and storage areas • Communicates discrepancies form standard with the Executive Chef • Assists in writing menu descriptions for all new dishes and rolling out in advance to Front of House staff • Assists with production of menu items • Assists with menu development in all outlets • Assists with inventory • Ensures food costs are at the forefront of menu development, systems, and pricing • Enters all new menu items in chef tech • Schedules and monitors staffing levels being mindful of budget and volume levels • Culinary Payroll • Inspects product quality, pricing, and sources provide the best quality/value • Ensures approved vendors are being utilized whenever possible • Responsible for assisting all team members in organization of kitchen items, to include, dry goods, kitchen equipment, storage containers, cleaning supplies and proper rotation and organization of all food deliveries. The budgeted salary range for this position is $70,000-$75,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Qualifications • High school diploma or equivalent • Four years experience in 4-5 star restaurant/hotel • Culinary degree or equivalent Additional Information Supervision Given and Received Given: Exercises direct supervision over Culinary team. Responsibilities include, but are not limited to, frequent and detailed review of work, training, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Received: Works under direct supervision of the Chef de Cuisine. Tasks are assigned according to specific procedures, and work is checked frequently. Instruction, advice and assistance are readily available. Work Environment and Physical Demands • Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended periods of time • Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces • Must be able to frequently lift, push or pull up to 50 lbs. individually or with assistance
Job Details Level Experienced Job Location Roosevelt Field - Garden City, NY Position Type Full Time Education Level Not Specified Salary Range $23.00 - $26.00 Hourly Job Shift Any Job Category Restaurant - Food Service Description We are dedicated to serving the highest quality, classic Cuban food in a festive 1950s- Havana setting engineered to consistently create raving fans. in the preparation of comida deliciosa (delicious food) served piping hot through consistent planning, production, and preparation. Kitchen Supervisor responsibilities include: Executing all culinary initiatives Using your experience to help the restaurant reach its financial goals by managing food cost and labor categories Placing orders and checking incoming deliveries for quality Upholding food preparation, safety and sanitation standards Must have 2+ years of experience in a full service, moderate to high volume restaurant Culinary school background a plus Ability to speak and understand Spanish a plus Ability to work ten hour-plus shifts with the ability to stand, sit or walk for extended periods of time Ability to lift and/or carry up to 50 lbs as needed Finger/hand dexterity to operate kitchen machinery, knives, etc Ability to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area Must possess abilities to distinguish product, taste, texture, temperature, presentation and preparation
Sep 29, 2023
Full time
Job Details Level Experienced Job Location Roosevelt Field - Garden City, NY Position Type Full Time Education Level Not Specified Salary Range $23.00 - $26.00 Hourly Job Shift Any Job Category Restaurant - Food Service Description We are dedicated to serving the highest quality, classic Cuban food in a festive 1950s- Havana setting engineered to consistently create raving fans. in the preparation of comida deliciosa (delicious food) served piping hot through consistent planning, production, and preparation. Kitchen Supervisor responsibilities include: Executing all culinary initiatives Using your experience to help the restaurant reach its financial goals by managing food cost and labor categories Placing orders and checking incoming deliveries for quality Upholding food preparation, safety and sanitation standards Must have 2+ years of experience in a full service, moderate to high volume restaurant Culinary school background a plus Ability to speak and understand Spanish a plus Ability to work ten hour-plus shifts with the ability to stand, sit or walk for extended periods of time Ability to lift and/or carry up to 50 lbs as needed Finger/hand dexterity to operate kitchen machinery, knives, etc Ability to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area Must possess abilities to distinguish product, taste, texture, temperature, presentation and preparation
Compensation Type Yearly Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Overview The Executive Sous Chef 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 Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities 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 Highgate Hotel 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. Qualifications 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. 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. 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 Highgate Hotel 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 Highgate Hotel 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.
Sep 12, 2023
Full time
Compensation Type Yearly Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Overview The Executive Sous Chef 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 Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities 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 Highgate Hotel 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. Qualifications 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. 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. 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 Highgate Hotel 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 Highgate Hotel 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.
Yearly Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . The Executive Sous Chef 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 Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. 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 Highgate Hotel 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. 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. 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. 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 Highgate Hotel 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 Highgate Hotel 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. Job ID: 5 Address1: 4800 Spenard Road
Sep 12, 2023
Full time
Yearly Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . The Executive Sous Chef 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 Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. 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 Highgate Hotel 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. 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. 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. 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 Highgate Hotel 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 Highgate Hotel 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. Job ID: 5 Address1: 4800 Spenard Road
