2 hospitality jobs found

Hiring immediately for full-time Senior Sous Chef or Senior Kitchen Manager or Chef De Cuisine: Benefits We Offer: Eligible for medical, dental, 401(K) retirement plan and paid time off Competitive pay and bonus eligibility Paid management training program Opportunity to work with a growing brand with advancement opportunities and ongoing development - we promote from within Uniform (chef's coat / hat) provided at no cost Food provided - free meal per shift Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions (for locations other than home location) Exclusive employee discounts Closed on Thanksgiving and Christmas at most locations Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship for qualifying team members Job Summary: The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and reports directly to the Executive Chef. Job Responsibilities: Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift Ensure guest satisfaction through memorable culinary experience Develop, mentor, and inspire your culinary team to continue to learn and teach Promote a fun and positive family work environment Assists with scheduling, interviewing, and hiring Provides feedback to staff and recognition of staff Responsible for maintaining product quality standards by performing regular line checks Will engage in prep and line cooking activities as needed during the shift to ensure timely execution Accountable for following and executing all state safety and sanitation guidelines Contributes to building sales and maximize financial success for the restaurant Assists with cost control and food inventories as directed by the Executive Chef Job Requirements: 3+ years of prior culinary or restaurant leadership experience Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly Team Members Exposure to managing inventory, cost of goods and overall control of financials Must be able to stand and walk for periods of eight to ten hours in length each shift Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs. Must be able to operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen Preferences: Restaurant leadership experience working in casual or upscale dining Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols Why work for us? Because it is more than a job. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. P.F. Chang's is a unique concept like no other restaurant; a scratch kitchen and concept you can take pride in. We believe in P.F. Chang's - 29 years strong and still growing, sharing, and celebrating each day! How We Protect Our Team Members: The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. F. Chang's team members and guests safe. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable prepare your resume for submission. Click "Apply Now" to submit your application. P.F. Chang's Pay Range (based on experience): $52,995.80 - $72,987.20 / year This position is non-exempt. The annual rate listed assumes 50 hours per week. P.F. Chang's Pay Range (based on experience): $18.53 - $25.52 / hour

Purpose for the Position: The Night Auditor / Front Office Agent will close the day, ensure all revenues, receipts, and ledgers are balanced , check in and out guests to the hotel, ensure proper room and miscellaneous postings, secure credit, answer questions, answer telephones, provide maximum levels of guest service and support the hotel's rooms division in anyway required to ensure complete guest satisfaction. 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. The Night Auditor / Front Office Agent Essential Responsibilities: -Greet, register, and assign rooms to guests of the hotel. -Verify customers' credit, and establish how the customer will pay for the accommodation upon check-in. -Keep records of room availability and guests' accounts using computerized property management system. -Perform simple bookkeeping activities, such as balancing receipts and revenues for the day, and perform income audit on all revenues posted (i.e., calculating restaurant checks and telephone charges to ensure proper revenues have been posted) prior to closing the day. -Review accounts and charges with guests during the checkout process. -Transmit and receive messages using telephones or telephone switchboards. -Contact overnight housekeeping or maintenance staff when guests report problems. -Make and confirm reservations. -Answer inquiries pertaining to hotel services, registration of guests, and shopping, dining, entertainment, and travel directions. -Record guest comments or complaints, referring customers to managers as necessary. -Answer all incoming phones in three rings or less. -Complete "bucket checks" to ensure all accounts are current and comply with standards established by the hotel's Controller and Front Office Manager. -Compute bills, collect payments, and make change for guests. -Issue room keys and escort instructions to bellmen. -Post charges, such those for rooms, food, liquor, or telephone calls, to ledgers manually, or by using computers. -Contact housekeeping or maintenance staff when guests report problems. -Advise housekeeping staff when rooms have been vacated and are ready for cleaning.