23 jobs found

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. Job Summary: The Sous Chef is responsible for the supervision of Butte's culinary operations and works to provide the best possible guest experience within the restaurant. Trains, coaches, and supervises culinary staff. Assists Restaurant chef in maintenance of recipes, recipe costings, product implementation and delivery. Responsible for the overall cleanliness and sanitation of facility and the delivery of a high quality and properly served food & beverage product. Assists in the maintenance of budgetary guidelines and goals and works to develop a positive public image of Butte's, other culinary departments, and the resort. Essential Job Functions: * Production of a high quality, healthy, food and beverage product. * Maintain clean and sanitary outlet by following HAACP procedures. * Training, coaching and supervision of staff. * Assist in menu costing, standards of procedure, recipes and production processes. * Attain and maintain budgetary guidelines and goals/ * Promote positive professional culinary culture throughout the F&B outlet and the Resort. Job Requirements: * College or Culinary Degree preferred. * Familiarity with Microsoft Office and experience with ordering, costing, and accounting for kitchens required. * Serv Safe certification, or ability to obtain, required. * At least 3 years experience in F&B required. * Minimum of 1 year in Culinary BOH management, or documentation of progressive leadership skills preferred. * Some conversation Spanish preferred. * Ability to work evenings, weekends and holidays required. * Must have Intermediate Skiing/ Riding abilities. We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. 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 175892

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. ? Job Summary: The Sous Chef is responsible for the supervision of Butte's?culinary operations and works to provide the best possible guest experience within the restaurant. Trains, coaches, and supervises culinary staff. Assists Restaurant chef in maintenance of recipes, recipe costings, product implementation and delivery. Responsible for the overall cleanliness and sanitation of facility and the delivery of a high quality and properly served food & beverage product. Assists in the maintenance of budgetary guidelines and goals and works to develop a positive public image of Butte's, other culinary departments, and the resort. ? Essential Job Functions: Production of a high quality, healthy, food and beverage product. Maintain clean and sanitary outlet by following HAACP procedures. Training, coaching?and supervision of staff. Assist in menu costing,?standards of procedure,?recipes and production processes. Attain and maintain budgetary guidelines and goals/ Promote positive professional culinary culture throughout the F&B outlet and the Resort. ? Job Requirements: College or Culinary Degree preferred. Familiarity with Microsoft Office and experience with ordering, costing, and accounting for kitchens required. Serv Safe certification, or ability to obtain, required. At least 3 years experience in F&B required. Minimum of 1 year in Culinary BOH management, or documentation of progressive leadership skills preferred. Some conversation Spanish preferred. Ability to work evenings, weekends and holidays required. Must have Intermediate Skiing/ Riding abilities. ? We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. 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 175892

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. Job Summary: The Sous Chef is responsible for the supervision of Butte's culinary operations and works to provide the best possible guest experience within the restaurant. Trains, coaches, and supervises culinary staff. Assists Restaurant chef in maintenance of recipes, recipe costings, product implementation and delivery. Responsible for the overall cleanliness and sanitation of facility and the delivery of a high quality and properly served food & beverage product. Assists in the maintenance of budgetary guidelines and goals and works to develop a positive public image of Butte's, other culinary departments, and the resort. Essential Job Functions: * Production of a high quality, healthy, food and beverage product. * Maintain clean and sanitary outlet by following HAACP procedures. * Training, coaching and supervision of staff. * Assist in menu costing, standards of procedure, recipes and production processes. * Attain and maintain budgetary guidelines and goals/ * Promote positive professional culinary culture throughout the F&B outlet and the Resort. Job Requirements: * College or Culinary Degree preferred. * Familiarity with Microsoft Office and experience with ordering, costing, and accounting for kitchens required. * Serv Safe certification, or ability to obtain, required. * At least 3 years experience in F&B required. * Minimum of 1 year in Culinary BOH management, or documentation of progressive leadership skills preferred. * Some conversation Spanish preferred. * Ability to work evenings, weekends and holidays required. * Must have Intermediate Skiing/ Riding abilities. We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. 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 175892

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. The Advanced Cook is responsible for ensuring that all culinary food preparation is produced according to the Executive Chef's high standards for quality, visual appeal and consistency. Capable of multi-tasking and completing Cook II's needs in a timely manner, according to the menu specifications and BEO requirements. Works with the highest quality products available and creates outstanding food items. Responsibilities include, but are not limited to: : * Supervise and direct training in food production areas * Ensure that SOP's are followed * Ensure that company policies are in effect, including but not limited to: clean as you go, proper uniform worn, month end inventories taken, safety training on food handling equipment, and accident reports written * Follow requisition of food items policy * Ensure that BEO's are priced on a daily basis * Update use records * Follow-up on production charts to ensure no over producing and waste * Follow-up on taste panels * Assign production and preparation levels based on projected business forecast * Indicate plans to work out any leftovers or dead items * Ensures that all records are complete * Check products to see that all standards are met * Check products to see that they are properly rotated * Monitor raw materials inventory, and inform sous chef when items run low Qualifications: * Culinary Degree/certificate. -preferred * Proficient computer skills in Word, Excel, Outlook and POS systems. -preferred * Must have Current certification in the state Professional Food Handler Program. -required * 5+ years of experience in a culinary position in an upscale, high volume hotel/resort or restaurant. -preferred * Must be willing to purchase and wear slip resistant shoes within the first week of work. -required * Must be able to communicate effectively in English. -required * English/Spanish Bilingual. -preferred * Must be able to lift 50 pounds. -required * Must be able to stand and walk for up to 8 hours. -required * Must be able stoop, kneel, crouch and crawl. -required * Must be able to work holidays, weekends and evenings. -required One Job - Double the Benefits. Working for the Marriott at Vail gives you access to the phenomenal mountain town that is Vail, CO and all the perks that come with being a Vail Resorts Employee (Free Ski Pass, discounted lodging at all Vail properties, discounts on retail items and FB locations). Not only that, but take advantage of the Marriott team member benefits (discounted room rates at all Marriott's nation-wide) to truly get the most out of your hospitality experience. Come join our team of incredible people with passion for customer service and making sure everyone checking in feels like they are home. 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 171641

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. The Advanced Cook is responsible for ensuring that all culinary food preparation is produced according to the Executive Chef's high standards for quality, visual appeal and consistency. Capable of multi-tasking and completing Cook II's needs in a timely manner, according to the menu specifications and BEO requirements. Works with the highest quality products available and creates outstanding food items. Responsibilities include, but are not limited to: * Supervise and direct training in food production areas * Ensure that SOP's are followed * Ensure that company policies are in effect, including but not limited to: clean as you go, proper uniform worn, month end inventories taken, safety training on food handling equipment, and accident reports written * Follow requisition of food items policy * Ensure that BEO's are priced on a daily basis * Update use records * Follow-up on production charts to ensure no over producing and waste * Follow-up on taste panels * Assign production and preparation levels based on projected business forecast * Indicate plans to work out any leftovers or dead items * Ensures that all records are complete * Check products to see that all standards are met * Check products to see that they are properly rotated * Monitor raw materials inventory, and inform sous chef when items run low Qualifications: * Culinary Degree/certificate. -preferred * Proficient computer skills in Word, Excel, Outlook and POS systems. -preferred * Must have Current certification in the state Professional Food Handler Program. -required * 5+ years of experience in a culinary position in an upscale, high volume hotel/resort or restaurant. -preferred * Must be willing to purchase and wear slip resistant shoes within the first week of work. -required * Must be able to communicate effectively in English. -required * English/Spanish Bilingual. -preferred * Must be able to lift 50 pounds. -required * Must be able to stand and walk for up to 8 hours. -required * Must be able stoop, kneel, crouch and crawl. -required * Must be able to work holidays, weekends and evenings. -required One Job - Double the Benefits. Working for the Marriott at Vail gives you access to the phenomenal mountain town that is Vail, CO and all the perks that come with being a Vail Resorts Employee (Free Ski Pass, discounted lodging at all Vail properties, discounts on retail items and FB locations). Not only that, but take advantage of the Marriott team member benefits (discounted room rates at all Marriott's nation-wide) to truly get the most out of your hospitality experience. Come join our team of incredible people with passion for customer service and making sure everyone checking in feels like they are home. 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 171868

Biaggi's is always looking for passionate people to help us create the ultimate dining experience. We need your talents and leadership to join our culinary team that takes pride in preparing and extensive selection of house-made and imported pastas, soups & salads, pizza, seafood, steaks and desserts! Are you a fit for this position? -We prefer candidates with experience but will train the "right" person. -We want Managers that will work with the Team to make the best decisions for the guests and the restaurant while achieving company goals. -We want leaders with a positive attitude and a sense of humor. -We want people passionate about leadership and mentorship that have the commitment to help their team members work productively and achieve personal success. Over 50% of our Managers are promoted from within! Join our Talented staff that loves what we do... Believes in the power of Teamwork... and is Passionate about great food and exceptional service. Requirements: -Must be 21 years of age or older. -Experience as a manager in a full service restaurant a plus. -Background using inventory management, recipes, and labor control systems -Strong communication skills (verbal and written). -Ability to work 10+ hour shifts, with extensive standing/walking. -Ability to lift materials and/ or products up to 50 pounds. For your talents and dedication we offer: -Competitive Salary -Medical, Dental, Disability and Life Insurance -Paid Vacation after 6 months -401k - Company Match -Meal Discount Program -Relocation Assistance -Great Work/ Home Balance

Biaggi's is always looking for passionate people to help us create the ultimate dining experience. We need your talents and leadership to join our culinary team that takes pride in preparing and extensive selection of house-made and imported pastas, soups & salads, pizza, seafood, steaks and desserts! Are you a fit for this position? -We prefer candidates with experience but will train the "right" person. -We want Managers that will work with the Team to make the best decisions for the guests and the restaurant while achieving company goals. -We want leaders with a positive attitude and a sense of humor. -We want people passionate about leadership and mentorship that have the commitment to help their team members work productively and achieve personal success. Over 50% of our Managers are promoted from within! Join our Talented staff that loves what we do... Believes in the power of Teamwork... and is Passionate about great food and exceptional service. Requirements: -Must be 21 years of age or older. -Experience as a manager in a full service restaurant a plus. -Background using inventory management, recipes, and labor control systems -Strong communication skills (verbal and written). -Ability to work 10+ hour shifts, with extensive standing/walking. -Ability to lift materials and/ or products up to 50 pounds. For your talents and dedication we offer: -Competitive Salary -Medical, Dental, Disability and Life Insurance -Paid Vacation after 6 months -401k - Company Match -Meal Discount Program -Relocation Assistance -Great Work/ Home Balance

Biaggi's is always looking for passionate people to help us create the ultimate dining experience. We need your talents and leadership to join our culinary team that takes pride in preparing and extensive selection of house-made and imported pastas, soups & salads, pizza, seafood, steaks and desserts! Are you a fit for this position? -We prefer candidates with experience but will train the "right" person. -We want Managers that will work with the Team to make the best decisions for the guests and the restaurant while achieving company goals. -We want leaders with a positive attitude and a sense of humor. -We want people passionate about leadership and mentorship that have the commitment to help their team members work productively and achieve personal success. Over 50% of our Managers are promoted from within! Join our Talented staff that loves what we do... Believes in the power of Teamwork... and is Passionate about great food and exceptional service. Requirements: -Must be 21 years of age or older. -Experience as a manager in a full service restaurant a plus. -Background using inventory management, recipes, and labor control systems -Strong communication skills (verbal and written). -Ability to work 10+ hour shifts, with extensive standing/walking. -Ability to lift materials and/ or products up to 50 pounds. For your talents and dedication we offer: -Competitive Salary -Medical, Dental, Disability and Life Insurance -Paid Vacation after 6 months -401k - Company Match -Meal Discount Program -Relocation Assistance -Great Work/ Home Balance

Biaggi's is always looking for passionate people to help us create the ultimate dining experience. We need your talents and leadership to join our culinary team that takes pride in preparing and extensive selection of house-made and imported pastas, soups & salads, pizza, seafood, steaks and desserts! Are you a fit for this position? -We prefer candidates with experience but will train the "right" person. -We want Managers that will work with the Team to make the best decisions for the guests and the restaurant while achieving company goals. -We want leaders with a positive attitude and a sense of humor. -We want people passionate about leadership and mentorship that have the commitment to help their team members work productively and achieve personal success. Over 50% of our Managers are promoted from within! Join our Talented staff that loves what we do... Believes in the power of Teamwork... and is Passionate about great food and exceptional service. Requirements: -Must be 21 years of age or older. -Experience as a manager in a full service restaurant a plus. -Background using inventory management, recipes, and labor control systems -Strong communication skills (verbal and written). -Ability to work 10+ hour shifts, with extensive standing/walking. -Ability to lift materials and/ or products up to 50 pounds. For your talents and dedication we offer: -Competitive Salary -Medical, Dental, Disability and Life Insurance -Paid Vacation after 6 months -401k - Company Match -Meal Discount Program -Relocation Assistance -Great Work/ Home Balance

Our Exciting Work Environment Grounded in a foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. At MetLife Stadium, we provide food and beverage concessions, luxury suites catering, and retail for our partners, the New York Giants and New York Jets. Yes! You read that correctly: TWO football teams! In addition, MetLife Stadium hosts a variety of concerts and family shows throughout the year. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be! The ideal candidate will act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential. Responsibilities The successful associate will be responsible for daily supervision and production of all operations including game and non-game day events. The Executive Sous Chef supervises and works to develop the culinary staff at the property Responsible for the preparation and production of food to be served throughout the facility, and any special culinary events (i.e., banquets, parties, etc.) Maintains knowledge of local competition and general industry trends Ensures culinary staff adheres to all Delaware North policies and procedures, Food Safety standards, GuestPath standards and all other policies and procedures Training and developing of staff Responsible for the procurement of all food products while following company specifications Oversees weekly and monthly inventories Ability to control food waste and identify opportunities for improvement of food/labor costs Ensures that all progressive disciplinary procedures are followed as outlined by Delaware North and that all employees under him/her are given fair and equitable treatment Creates a highly functional, teamwork-orientated back of house team Qualifications Three to Five years Culinary Arts experience, including previous experience in a management role. More specifically, experience in a high-volume operation; experience supervising personnel. Familiar with monitoring of food and labor cost, menu development and costing. Familiar with ordering and inventory procedures Knowledge of basic accounting procedures Excellent Organization skills and Multitasking Ability to coach, develop and train others Ability to follow and write bulk recipes for production and service Serve Safe Certification required Must obtain ACF certification within 2 years of employment Candidate is required to take a culinary practical Who We Are Take your career beyond the ordinary-to the extraordinary. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1

Our Exciting Work Environment New Era Field, home of the Buffalo Bills. This facility holds approximately 73,000 guests with 142 Luxury Suites and 8 Club areas. Sportservice currently operates Fine Dining, Premium Seating, Suites, Catering, Concessions, and Merchandise for this venue and for Bills Training facility. Are you an experienced and resourceful chef who holds your kitchen to a very high standard and knows how to train and motivate your staff to deliver a consistently great experience day after day? Whenever you see an opportunity to improve the customer experience, you can't help but take action! Be part of the team behind the team! Responsibilities The successful associate will be responsible for assisting Executive Chef with daily supervision and production of all operations including game and non-game day events. The Executive Sous Chef supervises and works to develop the culinary staff at the property Responsible for the preparation and production of food to be served throughout the facility, and any special culinary events (i.e., banquets, parties, etc.) Maintains knowledge of local competition and general industry trends Ensures culinary staff adheres to all Delaware North policies and procedures, Food Safety standards, GuestPath standards and all other policies and procedures Training and developing of staff Responsible for the procurement of all food products while following company specifications Oversees weekly and monthly inventories Ability to control food waste and identify opportunities for improvement of food/labor costs Ensures that all progressive disciplinary procedures are followed as outlined by Delaware North and that all employees under him/her are given fair and equitable treatment Creates a highly functional, teamwork-orientated back of house team Qualifications Seven years culinary management experience. More specifically, experience as a banquet chef or sous chef in a high-volume operation. Experience in a sporting venue preferred. The ideal candidate is extremely reliable, detail-oriented, and proficient with all basic cooking techniques. Strong organizational, communication and computer skills. A commitment to excellence in guest service is essential. Expertise with ordering and inventory procedures and health and sanitation guidelines. Familiar with monitoring of food and labor cost and menu development. Professional, enthusiastic, responsible, and dependable team player Self-motivated, takes initiative and willing to acquire new skills Serve Safe Certification & ACF Certification preferred. Must obtain ACF Certification within the first 2 years of employment. Candidate is required to take a culinary practical. Who We Are Take your career beyond the ordinary-to the extraordinary. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision, grow with us. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world. Founded and owned by the Jacobs family for nearly 100 years, it is a global leader in hospitality and food service with operations in the sports, travel hospitality, restaurants and catering, parks, resorts, gaming and specialty retail industries. Delaware North has annual revenue exceeding $3 billion with 60,000 employee associates. To learn more, visit . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1

Our Exciting Work Environment Extraordinary quality is the essence of The Kitchen. Every detail for an event, from the first inquiry to the final invoice, is given exceptional care and attention, leaving a client to simply relax and enjoy every moment. We love our clients and take food personally. Our affable culture has allowed us to serve Los Angeles, Orange County, Palm Springs and Santa Barbara for more than three decades. We are founded on offering the best quality, creative presentation, and authentic hospitality. Each event is thoughtfully curated to transcend dreams into a memorable reality for our guests. Responsibilities • Assist the Executive Chef conduct smooth operation of kitchen functions. • Train, supervise and motivate subordinate staff. • Order dry and fresh goods and determine whether food meets quality standards and or needs to be rejected; approve invoices of food delivered during the assigned shift. • Participate in selection, hiring and promotion of potential cooks, dishwashers and other back of the house positions. • Attend events and spearhead execution of culinary while collaborating with the front of house • Responsible for kitchen operations in absence of superior chefs (days off, vacation, etc.) • Inspect cleanliness and organization of kitchen, prep kitchen, dishwashing area, and pastry kitchen to comply with the high standards of the Health Department. • Assist in monthly inventory of total kitchen small wares and kitchen equipment. • Inspects all food to insure compliance with federal and state standards, as well as internal quality standards. Must be able to fully manage the food safety program of the organization. Qualifications • Minimum 3 years of culinary background and 2 years' experience as a Sous Chef, Event Chef, or Catering Chef in a high-volume catering company, or in a hotel or restaurant with significant banquet and events • Certificate or degree in Culinary Arts preferred. • Offsite Catering experience heavily preferred. • Servsafe, Food Safety Handler certification required. • Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. • Has experience working with and an understanding of P&L's and budgeting techniques. • Have a passion for culinary excellence; open and willing to learn new techniques. • Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary. • Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems). Resume required with application for consideration. #LI-AB1 Equal Employment Opportunity Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. Who We Are Take your career beyond the ordinary-to the extraordinary, with Patina Restaurant Group and Delaware North. Patina Restaurant Group, a bi-coastal boutique company, continues to grow as a leader in the premium segment of the restaurant industry! Boasting approximately 80 restaurants and hospitality venues in performing arts centers, Patina Restaurant Group offers outstanding career opportunities for talented & highly motivated professionals who have an eye for detail and an appreciation for the exceptional quality and level of service they stand for. Our family of restaurants are aligned with unique architectural landmarks and cultural institutions that strive to enrich the American experience through fine arts, dance, music, theatre and performance. PRG operates exciting restaurants in world famous locations: from Lincoln Ristorante at Lincoln Center to the Sea Grill at Rockefeller Center; timeless spaces like the Michelin-starred Patina at Walt Disney Concert Hall, or fresh new collaborations like Morimoto Asia - our restaurants offer the finest in artisanal culinary inspirations. Patina Restaurant Group is a proud subsidiary of Delaware North. And at Delaware North - whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants - there's no telling where your career can ultimately take you! We empower you to do great work in a company with 100 years of success, stability and growth. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world, and when put together with Patina Restaurant Group's exceptional cuisine, landmark locations, and genuine hospitality - the sky is the limit.

Our Exciting Work Environment Delaware North Companies Gaming & Entertainment is a leader in its industry. Jumer's Casino and Hotel is conveniently located at the intersection of Hwy 92 W and Interstate 280 in Rock Island, IL. The one level casino includes over 1,100 slots, a live poker room, 24 table games, and a high limit area. The 205 room hotel includes a salon & day spa, room service, indoor pool & Jacuzzi, fitness center, valet service, and event center. On site are also four restaurants including, Players Buffet, Blue Square Café, Blue Square to Go and DJ's Steakhouse, named after our founder, D. James Jumer. The Executive Sous Chef oversees all production and service of food in all kitchen areas. This role assures quality, consistency and proper presentation. The Executive Sous Chef supervises and works to develop the culinary staff at Jumer's Casino and Hotel. Responsibilities Responsible for the preparation and production of food to be served in the food outlets throughout the facility and any special culinary events (i.e., banquets, parties, etc.) Continually reviews and alters menus and signature items based on guest feedback and Delaware North food standards Maintains knowledge of local competition and general industry trends Ensures culinary staff adheres to all Delaware North policies and procedures, Food Safety standards, GuestPath standards and House -Policies and Procedures Maintain a clean and orderly kitchen to Comply with State and local Heath Department Regulations Training and developing of staff Maintains a clean kitchen and buffet area and enforces the local health codes Communicates desired specials and any shortages to the Executive Chef. Responsible for the procurement of all food products while following company specifications Oversees weekly and monthly inventories Ability to control food waste and identify opportunities for improvement of food/labor costs Ensures that all progressive disciplinary procedures are followed as outlined by Delaware North and that all employees under him/her are given fair and equitable treatment Creates a highly functional, teamwork-orientated back of house team Qualifications Five years culinary arts experience after graduation from accredited culinary school or equivalent work experience. Experience in high volume multi-unit operations casino or hospitality environment. Previous experience in a management role. Serve Safe Certification preferred. Familiar with monitoring of food and labor cost, menu development and costing. Familiar with ordering and inventory procedures and health and sanitation guidelines. Must obtain ACF certification within 2 years of employment. Candidate is required to take a culinary practical. Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

We are in the market for a passionate professional to join our team full-time. If youre hardworking, enthusiastic and committed to craft, we would love to have you on our team. Our primary goal is to develop leadership & create world class croissants and macarons. We want to see you grow, learn, and progress as a pastry chef and our unique kitchen structure puts you on a trajectory towards success.The schedule for this position is Wednesday - Saturday. Day starts at 4:30am and end when production is complete around 3/4pm. Experience working early mornings is requiredCompensation is competitive and determined based on experience, performance and position held.Health care benefits are available for full-time employees after 3 mos. PTO accrues after 1 year of employment.About Nuvrei:Chef / Owner Marius Pop has over 18 years of experience in traditional French Pastry, both in Portland and NYC. Since its opening in 2004, Nuvrei has been delivering high quality, sophisticated pastry to Portland.Our kitchen is structured into 4 positions that sequentially build knowledge and broaden your skill set. By the time you reach the top level (M1) you will be operating as sous chef and well equipped to handle the ins and outs of running a kitchen.Press:25 Best Bakers 2017 Spade Magazine Monthly Bar for more information? Email for a more in-depth conversation on what Nuvrei is all about.Pastry Sous ChefJob Description:Primary assistant to ChefAssist in scheduling / hiring Senior TrainerTrained in all our methods and positions. Run daily production of entire crew. Positions include production, laminator, dough mixer, occasional externs.ProductionPiping, shaping, rollingFocuses on finishing details of productLearns the pace & attention to detail unique to our companyLaminatorComponent ProductionHones time management skills & attention to detailSheeting, rolling, baking croissants & other laminated productDough MixerMixing, shaping, proofing different types of doughSheeting & rolling croissants & other laminated productComponent productionOther Duties include:Piping, shaping, & rollingWholesale deliveriesScaling & mixing both yeasted & quick doughs, glazes, fillings, washes, etc.Preparing mise en place items & garnishesMonitoring par inventory levels at work stationUsing proof boxes, ovens, 20, 30 & 60qt mixers knowledgeably and meeting safety standardsCommunicating clearly with Chef and production staffConsistent punctuality & attendanceMaintaining Nuvreis quality standards & quality controlFollow all Nuvrei company policiesQualifications:Minimum 2 years experience in a supervisory role for a commercial kitchen.Current OR Food Handlers CardCurrent OR Driver's License / clean driving recordKnowledge of lamination processes, dough proofing, handling & mixingStrong attention to detailBasic math skillsUnderstand written & verbal communicationPrevious experience working nights / early morningsAbility to work standing for long periods of timeAbility to be led and learn quickly

The Gyppo Ale Mill is a family owned Brew Pub located small fishing village of Shelter Cove. We are nestled in the heart of the California's Lost Coast with wildness surrounding us to the north and the south. The Gyppo is full restaurant and brewery serving our local community and touring guests. We are looking for A SOUS CHEF who shares our dedication, work ethic, and passion for hospitality. Someone who thrives in a hands-on, fast pace kitchen. Someone who may be looking for more balance in their life. We get it! We have families and we are family! Come check us out! POSITION SUMMARY Our Sous Chef is responsible for the daily operations of the kitchen, by providing professional leadership and direction to the culinary team by ensuring that all recipes, food preparations and presentations meet the restaurant's specifications and commitment to quality. This is an excellent opportunity if you: Pride yourself on being a hands-on leader Passionate about food and hospitality Accustomed to executing perfectly, attending to details & aiming for excellence Welcome the challenge to continually improve and grow RESPONSIBILITIES Assisting in menu development Managing Food & Sanitation standards Managing Product Rotation Conducting monthly inventories along with Chef Organizing and determining the needs for daily prep Managing and training Line Cooks & Prep Cook Overseeing preventative maintenance to the kitchen REQUIRED SKILLS & EXPERIENCE 2 - 3 years of prior kitchen management experience ServSafe Sanitation certification, preferred Positive Team Attitude - ability to hold self & the team together in 'the heat of battle' COMPENSATION & BENEFITS This is a full-time hourly position. $1000 Sign On Bonus will be rewarded upon 90 Days of Employment. Benefits: Branded SWAG Meal & Beer Allowance Program Continuing education HOW TO APPLY We'd love to talk to you about the position. Please apply using one of the two options below. 1) Check out our family website page to download the application. Reply to this Ad and include the application and a current resume ( Hint, hint: very important) OR 2) Stop by the brewery to drop off your application AND resume by dropping by and visiting us at: 1661 Upper Pacific Drive Shelter Cove, CA 95589 Located in the heart of California's Lost Coast in the sleepy beach town of Shelter Cove, Humboldt County, you'll find the Gyppo Ale Mill Brewery. Southern Humboldt's ONLY craft brewery, restaurant and taproom. Gyppo Ale Mill is here to serve you an array of kick-ass beers and outstanding food humbly served in a warm and friendly space. We combine the love for craft beer plus the independence of Humboldt County! Family and community are close to heart and it shows as locals and travelers come together to kick up their heels and gobble some local sourced, from scratch food that is wash down with award winning beer. Cheers to an Independent & Freewheeling life

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. Job Type: Year Round Job Classification: Full Time Ideal Start Date: ASAP Job Summary: The Sous Chef is responsible for ensuring that all resort guests have the highest quality culinary experience possible while working within the budgeted expense parameters for the culinary operations. This position works with the executive chef in the oversight of all aspects of the culinary function to include a la carte, banquets, in-room dining, pastry, bulk production, special events and the supervision of any outside food service vendors. This position will also oversee the stewarding/dishwasher department and any contract kitchen labor. Job Responsibilities: * Reports directly to the Senior GM of One Ski Hill Place, Executive Chef of One Ski Hill Place Mountain Dining F&B and General Manager of the Living Room * Oversees all culinary and BOH personnel in the kitchen on daily basis * Works in conjunction with other F&B management, One Ski Hill Place mountain dining personnel and other hotel departments in a positive and proactive manner. * Responsible for placing food orders and maintaining inventory control for all culinary needs at One Ski Hill Place * Observes methods of food preparation, portion control and garnishing of food to make sure food is prepared in prescribed manner * Taste food as prepared to ensure proper food quality is being met * Attends all meeting that pertain to the F&B operations including but not limited to BEO meeting and OSHP F&B leadership meeting * Will work alongside the culinary team to execute meal service, banquet operations and bulk production * Responsible for the selection, training, development, supervision and success of all culinary and stewarding employees. * Financial responsibilities include, but not limited to, achieving or improving on budgeted COS, achieving or improving upon budgeted labor expense * Other administrative duties include onboarding and dismissal paperwork, ordering of product to fulfill operational demand and quality expectation, tracking of staff development. * Is actively involved in the daily operation by being a "hands-on" Chef through modeling proper culinary techniques and working alongside employees. * Exhibit professional demeanor through appearance and maintain a positive attitude toward all employees and guests. * Develop written spec sheets for each menu item to include name, description, portion size, ingredients, cost per serving, menu price and photo of proper presentation. * Establish and maintain all par levels for food items, kitchen supplies, and all necessary products needed to operate the culinary department. * Oversee the compliance of state health regulations in safe handling, storage and service of all food items and ensure that all china, glassware, silver, and kitchen equipment is properly sanitized, racked, and stored. * Schedule culinary staff in a manner that meets the operational demands as well as the budgeted margins * Train and hold culinary staff accountable for all operational standards as outlined by the RockResorts brand standard audit and conduct monthly Brand Standards self -audits. * Maintains cleanliness and sanitation standards of the kitchen and culinary spaces: floors, walls, countertops, dish pit and all food production equipment are kept clean and properly maintained * Ensures required dish machine logs and cooler/freezer logs are maintained on a daily basis * Responsible for cleanliness and organization of all coolers/freezers and food storage areas responsible to the hospitality F&B team * Assist Executive Chef in creating new, innovative and cost conscious menus * Create a positive team atmosphere and lead by a positive example * Responsible for fiscal knowledge of the outlets food costs, labor costs and operational expenses * Overseas completion and delivery of all food amenities to the front desk * Be available to work in a culinary rotation with other Breckenridge One Ski Hill Place sous chefs on an as needed basis * Provide assistance to our other Vail Resorts properties within Breckenridge Mountain Dining when scheduling permits Job Requirements: * Culinary degree, certificate or equivalent experience * Minimum of three years previous hospitality culinary experience with experience in restaurant and banquet operations * Current certification in the state Professional Food Handler Program * Minimum of three years supervising multiple team members and functions * Ability to read and respond to complex correspondence - English proficiency * Branded Hotel Food and Beverage experience - preferred * Previous experience with menu costing and food ordering * Computer proficient * Experience with Microsoft Office * Experience with Coupa, PeopleSoft and Success Factors - preferred * Valid Colorado driver's license If you're hard working and feel exhilarated serving others, you'll feel right at home in our authentic ski town and world-class mountain resort. As a community of adventurers and discoverers, we deliver an experience of a lifetime to every single guest that visits our mountain town. If you're interested in moving mountains in your career, come work with us at Breckenridge where you'll instantly feel at home. 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 177326

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. The Advanced Cook is responsible for ensuring that all culinary food preparation is produced according to the Executive Chef's high standards for quality, visual appeal and consistency. Capable of multi-tasking and completing Cook II's needs in a timely manner, according to the menu specifications and BEO requirements. Works with the highest quality products available and creates outstanding food items. Responsibilities include, but are not limited to: * Supervise and direct training in food production areas * Ensure that SOP's are followed * Ensure that company policies are in effect, including but not limited to: clean as you go, proper uniform worn, month end inventories taken, safety training on food handling equipment, and accident reports written * Follow requisition of food items policy * Ensure that BEO's are priced on a daily basis * Update use records * Follow-up on production charts to ensure no over producing and waste * Follow-up on taste panels * Assign production and preparation levels based on projected business forecast * Indicate plans to work out any leftovers or dead items * Ensures that all records are complete * Check products to see that all standards are met * Check products to see that they are properly rotated * Monitor raw materials inventory, and inform sous chef when items run low Qualifications: * Culinary Degree/certificate. -preferred * Proficient computer skills in Word, Excel, Outlook and POS systems. -preferred * Must have Current certification in the state Professional Food Handler Program. -required * 5+ years of experience in a culinary position in an upscale, high volume hotel/resort or restaurant. -preferred * Must be willing to purchase and wear slip resistant shoes within the first week of work. -required * Must be able to communicate effectively in English. -required * English/Spanish Bilingual. -preferred * Must be able to lift 50 pounds. -required * Must be able to stand and walk for up to 8 hours. -required * Must be able stoop, kneel, crouch and crawl. -required * Must be able to work holidays, weekends and evenings. -required One Job - Double the Benefits. Working for the Marriott at Vail gives you access to the phenomenal mountain town that is Vail, CO and all the perks that come with being a Vail Resorts Employee (Free Ski Pass, discounted lodging at all Vail properties, discounts on retail items and FB locations). Not only that, but take advantage of the Marriott team member benefits (discounted room rates at all Marriott's nation-wide) to truly get the most out of your hospitality experience. Come join our team of incredible people with passion for customer service and making sure everyone checking in feels like they are home. 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 171868

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. Vail Mountain Dining Sous Chef - Year Round (10 Month), Full Time The 10th, Vail's critically acclaimed on-mountain fine-dining restaurant is looking for an EXECUTIVE SOUS CHEF to join our outstanding restaurant staff. The 10th serves an upscale sit-down lunch daily in the winter, and over weekends in the summer. Exceptional cuisine and top notch service are core to The 10th, complete with a boot room for guests to enjoy slippers while they dine! Located at the top of Gondola One at Mid-Vail, The 10th is accessed either by ski-in and ski-out during the day or via Vail's brand new high tech Gondola One. Modern. Alpine. Inspired. The 10th redefines classic alpine cuisine and elevates service to new standards in Vail. Responsibilities Include (but are not limited to): * This person is either a graduate of a two year culinary program with three years post graduate increasing quality experience, or has at least seven years experience in quality establishments. This position is responsible for the supervision and training of employees, and the preparation and production of food. * The Executive Sous Chef is responsible for assisting the Executive Chef in hiring, training and disciplining kitchen personnel. * Must carry out the rules and quality standards set by the Executive Chef and General Manager * Responsible for all aspects of the kitchen when the Executive Chef is absent. * The Executive Sous Chef is proficient in all positions in the kitchen * The Executive Sous Chef is proficient in plated banquet services and elaborate breakfast, lunch, and formal dinner buffets * Responsible for training, overseeing and evaluating employees * Assist in the creation, engineering, costing, and management of menu in addition to monthly inventory, staff scheduling, and purchasing/ordering * Responsible for proper condition and cleanliness of kitchen and equipment, ensuring proper safety and sanitation, and safe service of food * Should have the ability to work all stations in the kitchen, and have a proven ability to supervise, communicate, and work well with coworkers and service staff * Adheres to Vail Resorts Culinary Guidelines * Owns proper culinary tools * Understands the importance of personal hygiene, safe food handling practices, and advanced culinary skills * Understands the importance of Standards, Speed, and Quality * This employee supports company philosophy, goals, and objectives * Takes responsibility for the product used in their outlet and manages it to assure a quality product * Responsible for and supervises lower level cooks in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and insures all storage areas are maintained * Advises higher rated cooks and/or management of anticipated problems * Assists in the direction and supervision of staff * Assists in the creation, usage, and follow through of prep lists, cleaning list, and closing lists * Assists in food ordering * Demonstrates excellent teamwork and cooperation with service staff Qualifications: * 5 years culinary experience in a fast-paced, fine dining restaurant - required. * Must be able to lift and carry 40+ lbs - required. * Must be able to stand for 8+ hours - required. * High school diploma or equivalent - required. * Team oriented attitude is a must * Must be fluent in English - required. * ServeSafe or Food Handler's certification (or be able to attain) - required * Must be available to work weekends and holidays including: Thanksgiving, Christmas Day, December 26th through January 2nd, Presidents' Day Weekend, and any other holidays as requested - required. * 1-2 years managerial experience - required. * Basic knowledge of the Spanish language - preferred. Learn More About: The 10th: Vail Mountain Dining: Grooming Policy: Be a part of the resort where it all started. Imagine belonging to a team that delivers the life of luxury to its guests while infusing the mountain lifestyle in every experience. Are you someone that never settles for second best? Take your mountain exploration to the next level and join a passionate group of people who thrive on extraordinary customer service. Come help us deliver unparalleled adventures in a place that is unrivaled and unflinching. Join the team at Vail - a place that's Like Nothing on Earth. 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 170530

JOB SUMMARY: As a Country Club of Mobile Team Member, you must be friendly, outgoing and possess good communication skills. Our members and guests expect the best. As a CCM Team Member you play a major role in providing the best quality service possible. "Service with a Smile" is a key element in providing a positive experience. Your individual personality and smile should shine through; you should make every effort to use it to your advantage. You should be organized, able to think and act quickly and effectively while retaining self-composure. All CCM Team Members must at all times, be guest-sensitive and possess a sense of urgency in your timing. Successful CCM Team Members take pride in personal appearances, show dedication, display integrity and honesty in all areas of service. Responsible for production of all food needed for banquet functions and private parties. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events. Must be willing to work alongside kitchen stewards to help maintain a clean and sanitary work environment. SUMMARY OF ESSENTIAL FUNCTIONS: 1. Basic knowledge of health department requirements. 2. Maintaining a clean, safe and sanitary work place. 3. Menu creation/development. 4. Pricing menu items and food cost. 5. Ordering food items. 6. Ordering plates/silver/some nonfood items. 7. Preparing schedules and enforcing employee hours. 8. Serve as liaison between Chef De Cuisine and kitchen employees. 9. Assist in hiring process/reviews. 10. Ability to make decision in regards to future of kitchen as well as day to day operations. QUALIFICATIONS: · Two year degree in RHM or equivalent. · Minimum of 5 years' experience in food service. · Excellent understanding of various cooking methods, ingredients, equipment and procedures. · Accuracy and speed executing assigned tasks. · Familiar with current industry techniques and practices. · Must be able to walk or stand during entire shift. · Must be available to work flexible shifts and overtime if necessary. · Must be able to lift up to 50 lbs. · Must be able to push and pull up to 50 lbs. · Must be available for emergency and scheduled work requirements on evenings, weekends or holidays. Must be able to submit to and pass a required pre-employment background check and drug screen with a negative result. Must have a valid ID, Social Security card and valid ServSafe certification readily available. Benefits offered for full-time employees on the first day of the month following 60-days of employment, to include health, dental, life, vision, critical illness and disability insurance. 401k and paid personal leave after one year of employment.

Our Exciting Work Environment Grounded in a foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. At Guaranteed Rate Field, we provide food and beverage concessions, and retail services for our Major League Baseball partner, the Chicago White Sox. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be. The ideal candidate will act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential. Responsibilities The successful associate will be responsible for daily supervision and production of all culinary operations including game and non-game day events. The Concessions Chef supervises and works to develop the culinary staff at the property Responsible for the overall management of the concession's kitchen and concession stands, including supervising activities of supervisors, cooks and preps. Coordination and participation in concessions and catering operations is the main focus while also monitoring food and labor costs. Hire, train, manage and retain a highly functional, teamwork-orientated back of house team Maintains knowledge of local competition and general industry trends Ensures culinary staff adheres to all Delaware North policies and procedures, Food Safety standards, GuestPath standards and all other policies and procedures Training and developing of culinary staff and concession stand preps Works with warehouse manager for the procurement of all food products while following company specifications Oversees weekly and monthly inventories of kitchen spaces Ability to control food waste and identify opportunities for improvement of food/labor costs Ensures that all progressive disciplinary procedures are followed as outlined by Delaware North and that all employees under him/her are given fair and equitable treatment Qualifications Three years Culinary Arts experience, including previous experience in a management role such as a Senior Sous Chef, Executive Sous Chef, Chef de Cuisine, Executive Chef or Executive Kitchen Manager. More specifically, experience in a high-volume operation with experience supervising personnel Experience and familiarity with a smoker preferred Familiar with monitoring of food and labor cost, menu development, menu costing, ordering and inventory procedures Knowledge of basic accounting procedures Ability to coach, develop and train others Ability to craft new recipes as well as write and follow bulk recipes for production and service Serve Safe Certification required Professional, enthusiastic, responsible, and a dependable team player who is self-motivated, takes initiative and willing to acquire new skills A commitment to excellence in guest service is essential Strong organizational, communication, multitasking and PC skills Resume required with application for consideration. #LI-AB1 Equal Employment Opportunity Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. Who We Are Take your career beyond the ordinary-to the extraordinary. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision, grow with us. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world. Founded and owned by the Jacobs family for nearly 100 years, it is a global leader in hospitality and food service with operations in the sports, travel hospitality, restaurants and catering, parks, resorts, gaming and specialty retail industries. Delaware North has annual revenue exceeding $3 billion with 60,000 employee associates. To learn more, visit . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.