10 jobs found

Restaurant Assistant Manager - Boston, MA and surrounding areas$40K to $55K + BONUS47 Hour Work Week with 2 Days off!Our client is looking for strong managers to join their award winning team!Countless awards and recognition system-wide28Locations in Connecticut, Massachusetts and Rhode IslandFamily-friendly - no late night bar hours / no alcohol serviceStrong promote from within systemCompany Information:With their strong promote from within program, you will never have to compete with an outsider for your chance to be a General Manager. Many Assistants are promoted within two to three years! Our client feels a great deal of pride in their brand name and operation - and it shows! They have been a consistent chart-topper with JD Power & Associates, have been mentioned in the Wall Street Journal for customer loyalty, and have won countless awards! These accolades are credited to the hard working managers and crew and they are committed to giving back to their people on every level!Industry Leading Benefits: Attractive operating hours (no late nights)47-hour work weekCompetitive compensation plan with quarterly bonusesGrowth opportunitiesNo alcohol service and Grease-free environment8-week comprehensive training programMedical, Dental, & Disability plansCompany paid & voluntary life insurance plans401(k) with a generous company matchTwo weeks vacation for managers / three weeks for General ManagersQualified Applicants should possess: At least 2 years restaurant management experience Skills in using computer programs such as Microsoft Word and Excel, working with budgets, basic P knowledge, and scheduling Desire to be a part of a winning team Loyal and dependable in natureEOE - Equal Opportunity Employer

Job Summary: The HR Manager will be responsible for implementation of critical HR best practices while ensuring collaboration and communication around stated objectives. Focus on maintaining and enhancing the organization's human resources by planning, implementing, and evaluating employee relations and human resources policies, programs, and practices. Reporting to Restaurant Associates' Business Unit Manager and Senior HR Business Partner, The HR Manager should be a hands-on proactive leader with demonstrated passion, drive & motivation to create value through direct and personal impact on the business. The ideal candidate will be highly organized & have excellent verbal communication skills, ability to adapt to handle fast-changing situations. The position also requires strong networking, reasoning, and time-management skills. A Team player with strong leadership skills and demonstrated ability to manage effectively. As such, the successful candidate must be an excellent strategic leader that can direct and coordinate value added HR programs with the Ability to act as an HR business partner supporting the Business Unit and RA organization's mission, vision and values.

Built around the history and culture of Providence, The Dean is a hotel that values collaboration with our neighbors. Filled with custom furniture, craftwork from local purveyors and found objects from Europe and beyond, The Dean revels in the details. This historical building has been elegantly transformed into a 52-room hotel in the heart of the Providence's Downcity historic district. The Dean houses several food and beverage concepts such as north, our full-service restaurant by Chef James Mark, Bolt Coffee in the lobby, The Dean Bar, and Providence's first and only karaoke lounge Boombox. The right candidate will embrace this history and distinctiveness - to be a steward of the smartly designed interiors and of the hospitality that we want to demonstrate to our guests and the city. An ideal candidate will be extremely service-oriented and have a sensible eye for detail. The front office manager ("FOM") will supervise the front office team ranging from GSA's (guest service assistants) to valet attendants and housemen. The FOM will ensure proper compliance with all service and corporate standards set forth by management and headquarters. The successful FOM is also responsible for producing monthly financial reports and budgets for the department. The FOM will also pro-actively participate in front office duties whenever necessary. Room Assignments and group blocks Coordination with Housekeeping and Maintenance for inventory management Guest Requests Handling Scheduling of front office staff Workload management Ensures and controls cashiering and billing tasks and procedures Pro-actively seeks increased revenue opportunities by analyzing room-mix and arrivals/bookings Maintenance and promotion of good communication and report with management and team members Maintenance of an effective and organized system for filing and reporting for management review and auditing. Training and development of front office team An embodiment of property and company goals, purpose, culture and role in the community A successful candidate applying to this position will have and display a friendly and proactive attitude. Room attendants must be good team players and committed to the tasks at hand. PREFERRED SKILLS Must be able to read, write, speak, understand, communicate and interact in English through different channels, from in-person contact to e-mail and on the phone. The tone is positive and courteous, always genuine to provide service and assistance Previous hotel front desk management experience desirable and so is bilingualism Hospitality or other undergraduate degree desirable Work hours will spread over weekdays, weekends and holidays, which requires flexibility Working knowledge of computers and IT systems is essential Previous experience in cash handling and credit card procedures is recommended Must be able to lift up to 20 pounds regularly and up to 40 pounds on occasion. Must be able to stand, walk, and work on feet for extended periods of time. Requires grasping, writing, typing / keying, extended periods of standing, walking, repetitive motions, hearing, and visual acuity The right candidate displays leadership skills and a collaborative attitude that will be essential to coordinate tasks across hotel departments and teams

Position Summary Responsible for setting, cleaning and re-setting all tables in the restaurant. Assist with maintaining high level of overall cleanliness throughout the restaurant inside and outside, including all guest and staff accessible areas. Work alongside service and support staff to provide a great dining experience to restaurant guests, while maintaining a professional attitude and work environment. Essential Duties & Responsibilities Must maintain a professional and welcoming attitude while at work. Assist in keeping the restaurant stocked and organized throughout the shift. Maintain a floor presence whenever possible. Ensure all position related items are stocked, including linens, plateware, silverware and glassware. Completion of all necessary pre-shift tasks including assistance with floor setup. Completion of daily cleaning projects assigned by management. Assist servers and server assistants in greeting tables with water and re-watering tables as necessary. Assisting servers and server assistants in removing dirty glassware, plateware, silverware, etc. from tables. Assist with setting up large tables and private rooms as necessary. Clean and reset tables throughout the shift. Clean areas and help maintain cleanliness of the restaurant throughout the shift, following proper procedures as instructed by management. Complete weekly and monthly cleaning projects as assigned by the General Manager. Complete opening, running and closing side work related to job duties: cleaning, stocking, setting and breaking down tables, etc. Qualifications EDUCATION & EXPERIENCE Previous experience in similar position preferred but not required. LANGUAGE/MATH/REASONING ABILITY Must be able to communicate effectively with guests and employees. CERTIFICATE/LICENSES Servsafe or similar Food Handler's Certificate may be required depending upon store location. Competencies Professional maturity: The ability to separate emotional feelings from the real issues at hand. The ability to legitimately and objectively challenge the substance of our beliefs and biases of our observations. Responsibility: The ability to meet commitments made to yourself and others, keeping the promises you make, and acknowledging and accepting the choices you have made, the actions you have taken, and the results they have led to. Communication: The ability to write and speak effectively using appropriate convention based on the situation; actively listen to others, ask questions to verify understanding, and use tact and consideration when delivering feedback to others. Customer Service: The ability to demonstrate a series of activities designed to enhance the level of customer satisfaction. Teamwork: Look for ways to assist managers and other staff members to ensure guests are provided the best service according to Perry's Restaurants standards. Physical Demands Must be able to stand for extended durations (4-10 hour shifts). Ability to frequently carry full service tray without issue. Ability to constantly lift up to 50 pounds without issue.

Loews Regency New York Hotel has a legacy of luxury - expertly orchestrated and masterfully performed. Located in midtown Manhattan, the property seamlessly blends its iconic Art Deco design with modern sensibilities, craftily merging form and function to compliment 50 years of service expertise. Welcome to our Park Avenue Allure. This position directs and coordinates the management-related activities of all food and beverage outlets throughout the hotel. In addition this position is responsible for the overall operating performance, guest satisfaction, and financial results for the property. Plans, organizes, directs and coordinates the operations of all Food and Beverage & Rooms Division, the Rooms Division, POMEC and Security and Training with Loews Hotels Star Service Standards and corporate budgetary and profit guidelines. Actively participates in all Loews Hotels Good Neighbor Programs in the surrounding community. Essential Functions and Responsibilities Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division Approves all policies and procedures developed by the respective managers for the operation of the food and beverage outlets Interviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standards Follows New Hire Training an on-going Star Service Competency in accordance with hotel policy Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Coaches, counsels, retrains personnel as needed in order to ensure superior levels of performance Management, inventory control, pricing of all food and beverage menus Communicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming events Approves all Food and Beverage Division purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines Communicates frequently as needed with Executive Chef or Sous Chef in charge, Banquet Chef, outlet managers providing/receiving current information on banquet operations; restaurant reservations; large parties or VIP's expected Conducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities Works with Purchasing Manager, Executive Chef and outlet managers to establish appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations Ensures security and proper use and control of operating supplies and equipment for all Food and Beverage departments Serves as active member of the Executive Committee and attends all meeting of same Conducts frequent inspection/analysis/critique of all hotel food and beverage outlet operations Works with Executive Chef, and outlet managers to improve existing menu's and develop new menu's as the need arises Assists Executive Chef, Banquet Chef and Conference Services Managers in the development of special menus and presentations for banquet functions Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and development of the annual budget/profit plan for the hotel Food and Beverage Division Works with upper level management to: analyze current business and industry trends; project future expectations and needs; develop long term budgets and capitol improvement plans for the restaurants within the hotel Evaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance Work with the entire Rooms Division, including POMEC, Director of Engineering and Security to develop annual goals and operational objectives Work with the hotel department managers and their department heads to establish goals and objectives that coordinate with the overall resort wide goals and objectives Coordinate the operations and activities of the above departments to ensure synergy within the hotel to reach financial performance and guest satisfaction objectives Assist in the development of the annual hotel operating budget with the involvement of Rooms Division, POMEC, Security, Controller and Sales and Marketing Director Monitor and maintain hotel financial performance within approved budgetary guidelines Responsible for the profit performance of stated hotel departments Responsible for overall hotel guest satisfaction, setting goals to achieve specific objectives Responsible for overall resolution of guest problems or complaints Develop annual capital expenditure plans Work closely with the Managing Director and the Controller to achieve all support services and related goals Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division Approves all policies and procedures developed by the respective managers for the operation of the food and beverage outlets Actively participate and promote staff involvement in community and service projects through Loews Good Neighbor program Demonstrate and promote teamwork among all management and staff Promote and ensure a clean and safe work environment Coordinate all hotel security efforts with the Security team to ensure the safety of all hotel guests and employees Coordinate all hotel emergency evacuation activities, directing the activities of the hotel Emergency Response Team Other duties as assigned Supporting Functions and Responsibilities Ensure adherence to New Hire Training Program and ongoing Star Service Training in accordance with hotel standards Interview, train, praise, coach, counsel, and discipline according to Loews Hotels standards Notify General Manager or Managing Director and/or Organizational Planning Committee promptly and fully of all appropriate problems or unusual matters of significance Is polite, friendly, and helpful to guests, management, and employees Promotes and applies teamwork skills at all times Attend all appropriate hotel meetings and training sessions Execute emergency procedures in accordance with hotel standards Comply with all safety regulations and procedures Comply with all hotel policies, standards, and rules Remain current on all hotel information and changes Other duties as assigned Qualifications Required: Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director Minimum five years of experience as a Senior Manager of a four-star/four-diamond property Bachelor degree in Food Service Management, Culinary Arts , Hospitality Management or related field Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control Ability to envision/create new menu selections and menus that complement the theme of the various restaurants, beverage outlets, or group functions Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria Excellent planning, effective management, leadership, organizational, guest services and communication skills Proven track record in the hotel industry demonstrating achievement of outstanding profit and guest service related goals Able to work a flexible schedule, including weekends and holidays Preferred: Bi-Lingual Education 4 year University degree Experience: 2 plus years as Director of Food & Beverage, Previous luxury hotel, Forbes 5 star experience experience with budgets, P&L, and financial statements

Reporting to the General Manager and Restaurant Manager, the Cook prepares and presents food cooked to order following company menu, food specifications and timing standards. The Cook adheres to all federal, state and local safe food handling regulations. Job Requirements Key Business Areas A "Key Business Area" is an area of performance in which the Cook must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions: Prepares, cooks and presents food to order following established company brand standards guidelines and recipe specifications Follows correct prepping procedures, utilizing prep charts; properly stores and rotates perishable stock Maintains proper food temperatures in accordance with Denny's Brand Standards, federal, state and local regulations Prepares special orders as requested Maintains stock to shift par levels Correctly calls the wheel when necessary Organizes and maintains work areas, coolers and storage areas Assists as needed with product inventory and deliveries Cleans and takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment Adheres to all safe food handling principles Completes side work and deep cleaning assignments correctly and in a timely manner Possesses strong product and menu knowledge Monitors waste and other food cost controls Addresses complaints and concerns promptly in a courteous manner and notifies the supervisor of any issues Assists service assistants periodically Willingly assists others without being asked Adheres to Denny's Brand Standards and internal policies and procedures Provides prompt and courteous service and is cordial to all team members and guests Essential Functions Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift; place items on high and low shelves in store rooms, service areas, walk-in coolers and freezers Must be able to bend, stoop, reach, wipe, lift and grasp Must have sufficient mobility to move and operate in confined work area Must work inside and outside the restaurant Must be able to work with all Denny's menu products Must be able to read tickets, recipes and product specifications, and observe wares for cleanliness Must be able to stand and walk throughout a 4 to 8 hour shift Must be able to hear well in a loud environment to respond to employee and guest needs Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling Must be able to work with potentially hazardous chemicals Must be able to tolerate extreme temperature changes in kitchen and freezer areas Position Qualifications Must be 18 years old or older Must be able to observe and ensure product is prepared and presented to company Brand Standards Must have basic math skills, including understanding of units of measure Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling Meets Denny's uniform and grooming standards and maintains them throughout the shift Must be able to pass all required tests and training requirements for the position Must be able to work a flexible schedule, including holidays, nights and weekends Must possess excellent guest service skills Must be dependable and able to learn basic tasks and follow instructions Must possess reasonable ability to communicate in English both orally and in writing Must be able to work in a team environment Places a value on diversity and shows respect for others

Reporting to the General Manager and Restaurant Manager, the Cook prepares and presents food cooked to order following company menu, food specifications and timing standards. The Cook adheres to all federal, state and local safe food handling regulations. Job Requirements Key Business Areas A "Key Business Area" is an area of performance in which the Cook must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions: Prepares, cooks and presents food to order following established company brand standards guidelines and recipe specifications Follows correct prepping procedures, utilizing prep charts; properly stores and rotates perishable stock Maintains proper food temperatures in accordance with Denny's Brand Standards, federal, state and local regulations Prepares special orders as requested Maintains stock to shift par levels Correctly calls the wheel when necessary Organizes and maintains work areas, coolers and storage areas Assists as needed with product inventory and deliveries Cleans and takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment Adheres to all safe food handling principles Completes side work and deep cleaning assignments correctly and in a timely manner Possesses strong product and menu knowledge Monitors waste and other food cost controls Addresses complaints and concerns promptly in a courteous manner and notifies the supervisor of any issues Assists service assistants periodically Willingly assists others without being asked Adheres to Denny's Brand Standards and internal policies and procedures Provides prompt and courteous service and is cordial to all team members and guests Essential Functions Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift; place items on high and low shelves in store rooms, service areas, walk-in coolers and freezers Must be able to bend, stoop, reach, wipe, lift and grasp Must have sufficient mobility to move and operate in confined work area Must work inside and outside the restaurant Must be able to work with all Denny's menu products Must be able to read tickets, recipes and product specifications, and observe wares for cleanliness Must be able to stand and walk throughout a 4 to 8 hour shift Must be able to hear well in a loud environment to respond to employee and guest needs Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling Must be able to work with potentially hazardous chemicals Must be able to tolerate extreme temperature changes in kitchen and freezer areas Position Qualifications Must be 18 years old or older Must be able to observe and ensure product is prepared and presented to company Brand Standards Must have basic math skills, including understanding of units of measure Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling Meets Denny's uniform and grooming standards and maintains them throughout the shift Must be able to pass all required tests and training requirements for the position Must be able to work a flexible schedule, including holidays, nights and weekends Must possess excellent guest service skills Must be dependable and able to learn basic tasks and follow instructions Must possess reasonable ability to communicate in English both orally and in writing Must be able to work in a team environment Places a value on diversity and shows respect for others 0

****Hotel or Restaurant Hospitality Industry Human Resources and CBA Experience A MUST**** The Director of Human Resources leads the department to design and deliver HR projects that enrich operational infrastructure in an unorthodox way. This person is responsible for maintaining an employee-oriented, high performance culture which emphasizes ownership, quality, productivity and standards, goal attainment, as well as the recruitment and ongoing training and development of a superior workforce. PRIMARY RESPONSIBILITIES Develop, implement and roll out policies and programs to encourage a positive, productive hotel culture for the staff Review Employee Benefits to ensure industry competitiveness and recommend changes as needed. Assist employees in all facets of benefit administration Ensure that employees are developed and utilized to their fullest potential Administer and monitor all training programs, as well as lead training classes Monitor employee performance appraisal programs to ensure reviews are timely, and set goals are measurable and attainable Direct and administer employee relations programs and activities such as employee recognition and service award celebrations, social functions and general hotel meetings to maintain a positive employee relations climate Review all employee changes and paperwork for merit and accuracy Approve all required Human Resources forms Ensure proper recruitment procedures are utilized across the hotel Ensure compliance with all State and Federal laws Oversee all wage and benefits administration to ensure accuracy Conduct an annual wage audit Manage all labor relations activities by ensuring compliance with all state and federal statutory requirements. Respond to all grievances in writing, negotiate settlements and act as the hotel representative at all arbitrations Provide assistance, guidance and counseling to all employees in order to maximize the quality and professionalism of the hotel Train and develop employees to grow their knowledge and understanding of all HR functions Prepare annual budget forecasts for the Human Resources department by analyzing and estimating past and future costs Maintain all hotel employee records and Human Resources files ensuring confidentiality where necessary Compose and distribute Human Resources correspondence, such as those announcing policy revisions Coordinate Community outreach programs in coordination with Company philosophy and humanitarian initiatives Other duties may be assigned by the General Manager SUPPORTING FUNCTIONS In addition to the job responsibilities, the Director of Human Resources is expected to complete the following duties: Attend hotel operational meetings Maintain constant communication with departments to ensure a constant Human Resources presence ESSENTIAL QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding Prioritize and organize work assignments, have timely follow up and execution Have superb time management skills Maintain complete knowledge of all hotel services/features and hours of operation Other language, mathematical, and reasoning abilities as outlined below Ability to comply with physical demands as outlined below Knowledge and understanding of Atelier & Sister City Culture & initiatives Technologically sound with Microsoft Office applications Ability to compute basic mathematical calculations Knowledge of safety initiatives in compliance with OSHA guidelines Ability to understand guests' service needs & requests Ability to acknowledge guests' requests in a polite manner Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged) Ability to apply logical thinking and understanding to carry out written and oral instructions Ability to address and solve problems involving guest and operational issues Ability to compute basic mathematical calculations PHYSICAL DEMANDS/WORK ENVIRONMENT The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional office equipment as found in a typical hotel environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sit, walk, and stand continuously Lift / carry 25 lbs (frequently) and 50 lbs (occasionally) Bend, squat, crawl, and reach above shoulder level Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation May be exposed to extreme temperatures, dust, dampness, height, and moving machinery This job description is not an exhaustive list of all the job functions that the Director of Human Resources may be asked to perform from time to time with various management staff. EOE

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. MICHAEL MINA'S BOURBON PUB From the culinary mind of Chef Michael Mina, comes Bourbon Pub. A concept proven in the San Francisco Bay Area and transplanted to the Sierra. Northstar's rendition of Bourbon Pub will offer a casual atmosphere with reinvented pub fare such as Truffle Tater Tots, Al Pastor Pork Ribs, and Fennel Stuffed Salmon. Experience Bourbon Pub in the winter of 2019. Bourbon Pub Servers at Northstar California exemplify guest service excellence and have a commitment to exceeding guests' expectations. Menu knowledge, wine knowledge, executing service with high service standards, having an interactive rapport with guests, and having a dedicated work ethic while working in a fast-paced and high end environment are skill assets that we seek within our staffs. Responsibilities include, but are not limited to: * Servers are responsible for the service and enjoyment of the guests and/or members * Genuinely welcome and greet guests in a timely manner. * Make all our guests feel comfortable and let them know you're there to personally take care of them. * Duties include but are not limited to stocking, polishing silver, glass and dishware; setting, bussing and clearing tables; trash and recycling removal; expediting food; serving food and drinks; waiting tables; bussing; and any other duties assigned * Must have explicit knowledge of all preparations of menu items. * Make recommendations to your guests to enhance their dining experience. * Inform guests of specials and menu changes. * Answer questions about our food, beverages and other restaurant functions and services. * Have an intimate knowledge of wines by the glass, cocktails, beer and liquor selections and an understanding of wine knowledge in general. * Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar. * Deliver food and beverages from kitchen and bar to guests in a timely matter. * Perform side work at the start and end of each shift as required by service station assignment. * Maintain clean service areas. * Monitor and observe guests' dining experiences. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests. * Prepare final bill, present check to guest, accept payment, process credit card charges or make change. * Be ready and willing to assist fellow servers as situations arise. * Be ready and willing to aid bussers or server assistants with clearing and resetting tables. * Thank guests for their visit and invite them to return. * Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. * Must demonstrate a willingness to increase menu and wine knowledge, hold peers to this standard, and expand fine dining skillsets to elevate guest service on a daily basis. Qualifications: * Must have a friendly and courteous attitude toward guests - required. * Must have a minimum of 2 years of previous waiting experience - required. * Previous fine dining waiting experience - preferred. * Must have a willingness to assist others throughout the shift and foster a team environment - required. * Must have or obtain valid TIPS certification upon employment (will provide training) - required. * Must be 18 years of age or older - required. * Must be able to lift and carry 40+ lbs - required. * Must be able to work weekends and holidays - required. * Must be fluent in English - required. * Previous fine dining experience - preferred. * Experience in a high-volume and fast-paced working environment - preferred. * Must be available to work holidays including: Thanksgiving, Christmas Day, December 26th through January 2nd, Presidents' Day Weekend, and any other holidays as requested -required. * ServSafe or Food Handler's Card (or ability to obtain) - required. Benefits include: * Free Ski passes for employees and dependents * Discount lift tickets for friends and family * Free ski lessons * Discounted lodging, food, gear and mountain shuttles * Discounted bike haul & golf * Medical, Dental, and Vision plans (full-time positions) * 401(k) Retirement Plan * Excellent training and professional development With diverse tree-lined mountain trails, a world-class terrain park and a vibrant village, Northstar is the perfect setting for families and snow sports enthusiasts alike. Nestled in the Sierra Nevada just 15 minutes from Lake Tahoe, 30 minutes from Reno and a few hours from Napa and San Francisco, it's easy to explore everything Northern California has to offer. Join the Northstar team and learn why Truckee, CA has been voted one of the "Top 25 Ski Towns in the World." Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 178264

Accountability Reporting to the General Manager and Restaurant Manager, the Cook prepares and presents food to order following company menu and food specifications and timing standards. Adheres to all federal, state, and local safe food handling regulations. Exhibits Denny's Guiding Principles when interacting with others. Key Business Areas: A "Key Business Area" is an area of performance in which the Cook must be successful to meet their accountabilities. Successful results in Denny's Key Business Areas are supported by the following behaviors or actions: Consistently exhibits Denny's Vision, Mission, and Guiding Principles Prepares, cooks and presents food to order following established company brand standards, guidelines, and recipe specifications Follows correct prepping procedures, utilizing prep charts; properly stores and rotates perishable stock Maintains proper food temperatures in accordance with Denny's Brand Standards, federal, state, and local regulations Prepares special orders as requested Maintains stock to shift par levels Correctly calls the wheel when necessary Organizes and maintains work areas, coolers, and storage areas Assists as needed with product inventory and deliveries Cleans and takes proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment Adheres to all safe food handling principles Completes side work and deep cleaning assignments correctly and in a timely manner Possesses strong product and menu knowledge Monitors waste and other food cost controls Addresses complaints and concerns promptly in a courteous manner and notifies the supervisor of any issues Assists service assistants periodically Willingly assists others without being asked Adheres to Denny's Brand Standards and internal policies and procedures Provides prompt and courteous service and is cordial to all team members and guests Essential Functions Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift; place items on high and low shelves in storerooms, service areas, walk-in coolers, and freezers Must be able to bend, stoop, reach, wipe, lift, and grasp Must have sufficient mobility to move and operate in confined work area Must work inside and outside the restaurant Must be able to work with all Denny's menu products Must be able to read tickets, recipes and product specifications, and observe wares for cleanliness Must be able to stand and walk throughout a 4 to 8 hour shift Must be able to hear well in a loud environment to respond to employee and guest needs Must meet any state, county, or municipal regulation pertaining to health risk concerns about food handling Must be able to work with potentially hazardous chemicals Must be able to tolerate extreme temperature changes in kitchen and freezer areas Requirements: Position Qualifications Must be 18 years old or older Must be able to observe and ensure product is prepared and presented to company Brand Standards Must have basic math skills, including understanding of units of measure Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling Meets Denny's uniform and grooming standards and maintains them throughout the shift Must be able to pass all required tests and training requirements for the position Must be able to work a flexible schedule, including holidays, nights, and weekends Must possess excellent guest service skills Must be dependable and able to learn basic tasks and follow instructions Must possess reasonable ability to communicate in English both orally and in writing Must be able to work in a team environment Places a value on diversity and shows respect for others Additional Information: Denny's Guiding Principles Guests First- They're more than just customers or consumers. They are our guests and we invite them into our homes with open arms. They are the very reason why we are in business and the center of everything we do. Embrace Openness- Open means so much more than just being open for business 24/7. It means being open to all people, appetites and budgets. It says we are open-minded and open to new ideas. Honest, warm and inviting. Open is the way we think and act every hour of every day. Proud of Our Heritage- We are the classic American diner and proud of everything that means. Since 1953, we have served quality food and healthy portions at a fair price. No matter where we are, our light is always on inviting guests around the world to a place where everyone is welcome. Hungry to Win- At Denny's, we are constantly looking ahead. We are always moving, striving for more, hungry for greatness. We are open to fresh, innovative thinking. We believe we will succeed through teamwork, accountability and pushing the boundaries of ourselves and our Brand. The Power of We- Our Denny's family is our most important asset. We trust, support and respect each other and work together for the greater good. We recognize the contributions of all and empower each and every one of us to achieve great things. Together, we will celebrate our successes and have fun doing it. This job description is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. Denny's may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute a contract for employment and may be changed at the discretion of Denny's or the franchise owner with or without notice. 0