$2000 Signing Bonus
Responsible for ensuring the efficiency quality and production of all food items, to include receiving, storage and sanitation. The sous chef will be in charge of all culinary functions in the chef’s absence, to include, staffing, food production, utility and kitchen sanitation.
Nov 18, 2019
Full time
$2000 Signing Bonus
Responsible for ensuring the efficiency quality and production of all food items, to include receiving, storage and sanitation. The sous chef will be in charge of all culinary functions in the chef’s absence, to include, staffing, food production, utility and kitchen sanitation.
Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
Nov 20, 2019
Full time
Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
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 Start Date: Nov 2019 Job Summary: The Sous Chef is a leader for the culinary team at the Keystone Conference Center - assisting the Executive Chef and helping supervise all of the aspects of the kitchen. Job Responsibilities include (but are not limited to): * Assist in managing all culinary aspects of the Keystone Conference Center. Manage banquet functions from 20 people to 2000 people. * Sous Chef to assist Executive Chef in day to day operations for banquets and commissary kitchen. * Ordering, receiving, teaching culinary students, scheduling, payroll etc. * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control. * Supervising kitchen staff and training/developing line level staff. * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees. * High volume production - from scratch sauces, stocks soups and high level production. Job Requirements: * Graduate of accredited culinary program or ACF apprenticeship program or at least 5 years culinary supervisory experience in a hotel or resort setting. * A flexible schedule including early mornings, weekends and holidays. * Be able to lift up to 50lbs. and stand for long periods of time. * Must be able to pass a DMV background check to drive company vehicles. * The ability to work independently and contribute to a positive, productive work environment. * Demonstrate the ability to communicate professionally - must be able to write and produce menus. We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. 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 176661
Nov 20, 2019
Full time
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 Start Date: Nov 2019 Job Summary: The Sous Chef is a leader for the culinary team at the Keystone Conference Center - assisting the Executive Chef and helping supervise all of the aspects of the kitchen. Job Responsibilities include (but are not limited to): * Assist in managing all culinary aspects of the Keystone Conference Center. Manage banquet functions from 20 people to 2000 people. * Sous Chef to assist Executive Chef in day to day operations for banquets and commissary kitchen. * Ordering, receiving, teaching culinary students, scheduling, payroll etc. * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control. * Supervising kitchen staff and training/developing line level staff. * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees. * High volume production - from scratch sauces, stocks soups and high level production. Job Requirements: * Graduate of accredited culinary program or ACF apprenticeship program or at least 5 years culinary supervisory experience in a hotel or resort setting. * A flexible schedule including early mornings, weekends and holidays. * Be able to lift up to 50lbs. and stand for long periods of time. * Must be able to pass a DMV background check to drive company vehicles. * The ability to work independently and contribute to a positive, productive work environment. * Demonstrate the ability to communicate professionally - must be able to write and produce menus. We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. 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 176661
OverviewThe Sous Chef is responsible for assisting in all aspects of food preparation and kitchen operations. They will oversee portion and inventory control, food quality, and employee supervision. The sous chef provides leadership training and hands-on management of the kitchen staff, and provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a guest centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests.ResponsibilitiesComplete quality control line check for each meal periodSupervises kitchen preparation of all stations and the production of all food.Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.Assist with the training of kitchen personnel as well as food services staff.Assist with regular kitchen duties whenever possible, i.e., prep work, line cook assistance, cleaning and organizing the kitchen.Set-up and see that station are ready to serve fifteen (15) minutes prior to meal period service.Maintain high standards of quality and appearance of all food prepared and served.Develop organized prep sheets with each menu change.Supervises ongoing cleaning and work schedules of employees.Provides input regarding functions, menus, policies, etc.Qualifications (Knowledge, Skills & Abilities)ServSafe Manager certification2+ years of management experience in a professional kitchen or restaurant environmentAble to obtain and/or maintain any government required licenses, certificates or permitsStrong leadership skills, ability to motivate teams to consistently produce great foodPossesses a desire to teach, learn and utilizes a problem-solving approachAbility to multitask and adept at working effectively in high energy and busy environments and works well under pressurePassion for good food and quality customer experiencesExcellent knife skillsMust love and enjoy working with food and able to distinguish product, taste, texture, temperature, and presentation and preparationProficient in Microsoft Office Suite and Google SuiteMust be able to legally work in the United StatesPhysical Demands & Work EnvironmentAble to work 10+ hour shifts while standing or walking for extended periods of time.Able to work a flexible schedule to meet the needs of the business, including evenings, weekends, and holidaysAble to grasp, lift and carry up to 50 pounds as neededAble to maneuver effectively around the kitchen, restaurant office, and up/downstairsBenefitsMedical, dental, and vision coverage for all full-time employees and their dependents401(k) planPaid time off and parental leaveFree family mealFree coffee at any Sightglass cafe and a weekly bag of beansDiscounts on food, merchandise, extra bags of beans, and moreQuarterly team outingsContinuing education opportunities***Sightglass is an Equal Opportunity Employer. We deliver an ever-evolving and consistently excellent coffee experience. We approach coffee holistically, establishing relationships at every step. We stay true to our welcoming and resourceful culture.We participate in E-Verify. We will provide the federal government with employees Form I-9 information to confirm authorization to work in the U.S. We will only use E-Verify once an employee has accepted a job offer and completed the Form I-9.
Nov 20, 2019
Full time
OverviewThe Sous Chef is responsible for assisting in all aspects of food preparation and kitchen operations. They will oversee portion and inventory control, food quality, and employee supervision. The sous chef provides leadership training and hands-on management of the kitchen staff, and provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a guest centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests.ResponsibilitiesComplete quality control line check for each meal periodSupervises kitchen preparation of all stations and the production of all food.Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.Assist with the training of kitchen personnel as well as food services staff.Assist with regular kitchen duties whenever possible, i.e., prep work, line cook assistance, cleaning and organizing the kitchen.Set-up and see that station are ready to serve fifteen (15) minutes prior to meal period service.Maintain high standards of quality and appearance of all food prepared and served.Develop organized prep sheets with each menu change.Supervises ongoing cleaning and work schedules of employees.Provides input regarding functions, menus, policies, etc.Qualifications (Knowledge, Skills & Abilities)ServSafe Manager certification2+ years of management experience in a professional kitchen or restaurant environmentAble to obtain and/or maintain any government required licenses, certificates or permitsStrong leadership skills, ability to motivate teams to consistently produce great foodPossesses a desire to teach, learn and utilizes a problem-solving approachAbility to multitask and adept at working effectively in high energy and busy environments and works well under pressurePassion for good food and quality customer experiencesExcellent knife skillsMust love and enjoy working with food and able to distinguish product, taste, texture, temperature, and presentation and preparationProficient in Microsoft Office Suite and Google SuiteMust be able to legally work in the United StatesPhysical Demands & Work EnvironmentAble to work 10+ hour shifts while standing or walking for extended periods of time.Able to work a flexible schedule to meet the needs of the business, including evenings, weekends, and holidaysAble to grasp, lift and carry up to 50 pounds as neededAble to maneuver effectively around the kitchen, restaurant office, and up/downstairsBenefitsMedical, dental, and vision coverage for all full-time employees and their dependents401(k) planPaid time off and parental leaveFree family mealFree coffee at any Sightglass cafe and a weekly bag of beansDiscounts on food, merchandise, extra bags of beans, and moreQuarterly team outingsContinuing education opportunities***Sightglass is an Equal Opportunity Employer. We deliver an ever-evolving and consistently excellent coffee experience. We approach coffee holistically, establishing relationships at every step. We stay true to our welcoming and resourceful culture.We participate in E-Verify. We will provide the federal government with employees Form I-9 information to confirm authorization to work in the U.S. We will only use E-Verify once an employee has accepted a job offer and completed the Form I-9.
Vail Resorts Management Company
Park City, UT, USA
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. This position assist with managing daily operations of the Central kitchen with a focus on ensuring efficient and profitable food service. The Executive Chef will oversee this position. They will work together to ensure that staff and the kitchen enviroment are meeting/exceeding the expecations of the Vail Brand Standards, as well as meeting/exceeding the goals measuring guest satisfaction. Responsibilities: * Assists with overseeing kitchen personnel and confirming their assignments are completed to ensure economical & timely food production; Monitors the line and acts as Manger on Duty in conjunction with Chef's schedule. * Ensures kitchen is clean and required logs are maintained on daily basis to fulfull Vail Brand Standard Requirements and Health Department. * Manages the human resource, financial and administrative responsibilities as they pertain to his/her direct reports which includes Entry Cook positions and Stewards. * Ensures recipes are being properly prepped and executed. * Observes methods of food preparation cooking and service; sizes of portions and garnishing of foods to make sure food is prepared in prescribed manner; tastes food as prepared to ensure quality; expedites line during peak meal periods * Accurately produces daily reports and conducts self audits; holds and documents daily pre-shift meetings * Assists with ordering and maintaining inventory control of Restaurant kitchen products Qualifications: * High School Degree or Equivilent required/Bachelor's Degree Preferred * Minimum 5 years restaurant experience required * Minimum 1 year supervisory experience required * Utah driver's license * Strong Skills Required; Purchasing software, MS office suite * English proficiency, Bi-lingual in Spanish a plus * Utah Food Handler's Card required within 14 days of employment * Bachelor Degree is preferred. A combination of practical experience and education will be considered as an alternate. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. 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 176006
Nov 20, 2019
Full time
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. This position assist with managing daily operations of the Central kitchen with a focus on ensuring efficient and profitable food service. The Executive Chef will oversee this position. They will work together to ensure that staff and the kitchen enviroment are meeting/exceeding the expecations of the Vail Brand Standards, as well as meeting/exceeding the goals measuring guest satisfaction. Responsibilities: * Assists with overseeing kitchen personnel and confirming their assignments are completed to ensure economical & timely food production; Monitors the line and acts as Manger on Duty in conjunction with Chef's schedule. * Ensures kitchen is clean and required logs are maintained on daily basis to fulfull Vail Brand Standard Requirements and Health Department. * Manages the human resource, financial and administrative responsibilities as they pertain to his/her direct reports which includes Entry Cook positions and Stewards. * Ensures recipes are being properly prepped and executed. * Observes methods of food preparation cooking and service; sizes of portions and garnishing of foods to make sure food is prepared in prescribed manner; tastes food as prepared to ensure quality; expedites line during peak meal periods * Accurately produces daily reports and conducts self audits; holds and documents daily pre-shift meetings * Assists with ordering and maintaining inventory control of Restaurant kitchen products Qualifications: * High School Degree or Equivilent required/Bachelor's Degree Preferred * Minimum 5 years restaurant experience required * Minimum 1 year supervisory experience required * Utah driver's license * Strong Skills Required; Purchasing software, MS office suite * English proficiency, Bi-lingual in Spanish a plus * Utah Food Handler's Card required within 14 days of employment * Bachelor Degree is preferred. A combination of practical experience and education will be considered as an alternate. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. 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 176006
Vail Resorts Management Company
Park City, UT, USA
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. This is an exciting opportunity to work with the Executive Chef to supervise and coordinate the activities of a dynamic back of house kitchen team. Responsibilities: * Provide superior service to all customers at all times, while following The Resort's etiquette guidelines * Work with the Chef de Cuisine on presentation and quality standards for all menu items * Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of assigned kitchen areas * Coordinates, plans, and supervises all food production in a cost effective, safe manner to meet and exceed guest expectations * Ensure all established safety procedures are enforced. * Places daily food orders and completes monthly inventory. Qualifications: * Prior supervisory or managerial experience at a high-volume restaurant * Possess Utah Food Handlers Permit within 30 days of hire * Possess Utah TIPS card within 30 days of hire * Knowledge of basic purchasing skills/experience * High School graduate * Basic computer skills with Microsoft Outlook, Word, and Excel; Food Trak an asset * Intermediate skiing or riding ability * Some positions require early morning and/or late evening shifts Preferred Experience/Special Skills * Possess a specialized cooking skill * Possess a culinary school and/or four year college degree Requirements: * Ability to stand for extended periods of time. * Ability to bend, lift and carry heavy objects. * Ability to work in outside environments. * Ability to wear approved slip resistant footwear. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. 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 177843
Nov 20, 2019
Full time
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. This is an exciting opportunity to work with the Executive Chef to supervise and coordinate the activities of a dynamic back of house kitchen team. Responsibilities: * Provide superior service to all customers at all times, while following The Resort's etiquette guidelines * Work with the Chef de Cuisine on presentation and quality standards for all menu items * Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of assigned kitchen areas * Coordinates, plans, and supervises all food production in a cost effective, safe manner to meet and exceed guest expectations * Ensure all established safety procedures are enforced. * Places daily food orders and completes monthly inventory. Qualifications: * Prior supervisory or managerial experience at a high-volume restaurant * Possess Utah Food Handlers Permit within 30 days of hire * Possess Utah TIPS card within 30 days of hire * Knowledge of basic purchasing skills/experience * High School graduate * Basic computer skills with Microsoft Outlook, Word, and Excel; Food Trak an asset * Intermediate skiing or riding ability * Some positions require early morning and/or late evening shifts Preferred Experience/Special Skills * Possess a specialized cooking skill * Possess a culinary school and/or four year college degree Requirements: * Ability to stand for extended periods of time. * Ability to bend, lift and carry heavy objects. * Ability to work in outside environments. * Ability to wear approved slip resistant footwear. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. 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 177843
Vail Resorts Management Company
Vail, CO 81657, USA
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 - Housing Available! 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
Nov 20, 2019
Full time
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 - Housing Available! 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
Manage and Supervise Food Production Staff You are responsible for giving directives to the QA team, cooks, packers, receivers, and utility team members. Enforce All Food Safety Policies and Procedures Strict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all employees at the food production facility follow the required regulations. Build and Inspire Your Team The executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishment's kitchen rules. Maintain Fine-Dining Level Food Quality As the Executive Sous Chef, you will be joining a culinary team with a combined experience of over 10 Michelin stars. You are responsible for translating expert standards and proprietary techniques to the entirety of the operation this requires keen attention to detail and strong organizational skills.
Nov 20, 2019
Full time
Manage and Supervise Food Production Staff You are responsible for giving directives to the QA team, cooks, packers, receivers, and utility team members. Enforce All Food Safety Policies and Procedures Strict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all employees at the food production facility follow the required regulations. Build and Inspire Your Team The executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishment's kitchen rules. Maintain Fine-Dining Level Food Quality As the Executive Sous Chef, you will be joining a culinary team with a combined experience of over 10 Michelin stars. You are responsible for translating expert standards and proprietary techniques to the entirety of the operation this requires keen attention to detail and strong organizational skills.
Manage and Supervise Food Production Staff You are responsible for giving directives to the QA team, cooks, packers, receivers, and utility team members. Enforce All Food Safety Policies and Procedures Strict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all employees at the food production facility follow the required regulations. Build and Inspire Your Team The executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishment's kitchen rules. Maintain Fine-Dining Level Food Quality As the Executive Sous Chef, you will be joining a culinary team with a combined experience of over 10 Michelin stars. You are responsible for translating expert standards and proprietary techniques to the entirety of the operation this requires keen attention to detail and strong organizational skills.
Nov 20, 2019
Full time
Manage and Supervise Food Production Staff You are responsible for giving directives to the QA team, cooks, packers, receivers, and utility team members. Enforce All Food Safety Policies and Procedures Strict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all employees at the food production facility follow the required regulations. Build and Inspire Your Team The executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishment's kitchen rules. Maintain Fine-Dining Level Food Quality As the Executive Sous Chef, you will be joining a culinary team with a combined experience of over 10 Michelin stars. You are responsible for translating expert standards and proprietary techniques to the entirety of the operation this requires keen attention to detail and strong organizational skills.
Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
Nov 20, 2019
Full time
Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
Vail Resorts Management Company
Breckenridge, CO 80424, USA
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
Nov 20, 2019
Full time
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
Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
Nov 20, 2019
Full time
Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
We are looking for an experienced, hands-on Sous Chef, who contributes to their menu's unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available.
Nov 20, 2019
Full time
We are looking for an experienced, hands-on Sous Chef, who contributes to their menu's unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available.
We are looking for an experienced, hands-on Sous Chef, who contributes to their menu's unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available.
Nov 20, 2019
Full time
We are looking for an experienced, hands-on Sous Chef, who contributes to their menu's unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available.
Posting Date Nov 20, 2019 Job Number Job Category Food and Beverage & Culinary Location Renaissance Orlando at SeaWorld®, 6677 Sea Harbor Drive, Orlando, Florida, United States VIEW ON MAP Brand Renaissance Hotels Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn't find in a travel guide. If this sounds like you, you're in the right place. You've got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That's why we're not just looking for anyone. We're looking for someone like you. JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property * Provides direction for all day-to-day operations. * Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serving as a role model to demonstrate appropriate behaviors. * Ensures property policies are administered fairly and consistently. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Establishes goals including performance goals, budget goals, team goals, etc. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Manages department controllable expenses including food cost, supplies, uniforms and equipment. * Participates in the budgeting process for areas of responsibility. * Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met * Provides direction for menu development. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Determines how food should be presented, and create decorative food displays. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with food handling and sanitation standards. * Follows proper handling and right temperature of all food products. * Ensures employees maintain required food handling and sanitation certifications. * Maintains purchasing, receiving and food storage standards. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. * Interacts with guests to obtain feedback on product quality and service levels. * Responds to and handles guest problems and complaints. * Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. * Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Ensures employees are treated fairly and equitably. * Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. * Administers the performance appraisal process for direct report managers. * Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. * Observes service behaviors of employees and provides feedback to individuals and or managers. * Manages employee progressive discipline procedures for areas of responsibility. * Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities * Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
Nov 20, 2019
Full time
Posting Date Nov 20, 2019 Job Number Job Category Food and Beverage & Culinary Location Renaissance Orlando at SeaWorld®, 6677 Sea Harbor Drive, Orlando, Florida, United States VIEW ON MAP Brand Renaissance Hotels Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn't find in a travel guide. If this sounds like you, you're in the right place. You've got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That's why we're not just looking for anyone. We're looking for someone like you. JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property * Provides direction for all day-to-day operations. * Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serving as a role model to demonstrate appropriate behaviors. * Ensures property policies are administered fairly and consistently. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Establishes goals including performance goals, budget goals, team goals, etc. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Manages department controllable expenses including food cost, supplies, uniforms and equipment. * Participates in the budgeting process for areas of responsibility. * Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met * Provides direction for menu development. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Determines how food should be presented, and create decorative food displays. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with food handling and sanitation standards. * Follows proper handling and right temperature of all food products. * Ensures employees maintain required food handling and sanitation certifications. * Maintains purchasing, receiving and food storage standards. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. * Interacts with guests to obtain feedback on product quality and service levels. * Responds to and handles guest problems and complaints. * Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. * Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Ensures employees are treated fairly and equitably. * Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. * Administers the performance appraisal process for direct report managers. * Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. * Observes service behaviors of employees and provides feedback to individuals and or managers. * Manages employee progressive discipline procedures for areas of responsibility. * Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities * Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
WAYFARE TAVERN We are a classic San Francisco Tavern featuring authentic American dishes inspired by local cuisine at the turn of the 20th century. All three floors of the restaurant have been designed keeping historical accuracy in mind. Anything goes from black-tie to blue jeans, and we are committed to delivering an unparalleled dining experience. Sous Chef We are looking for a strong candidate who has a passion for great food, is well organized and can lead a team. Must have a flexible schedule. The ideal candidate is comfortable leading a strong culinary experience with staff members, a great palate, a keen eye for detail, and the ability to work with ease under high-pressure situations. Requirements: - Culinary School Required Skills: - Has great decision-making skills - Has superb organizational skills - Knowledge of correct portions - Proactive, punctual and a great communicator - Must be committed to our mission and culture - Must have knowledge of Word, Excel and Google Docs Required Experience: - Must have at least 2-5 years of experience, in an upscale casual or fine dining restaurant (REQUIRED) - Able to manage and count inventory - Understanding of food and labor cost - Able to understand and process invoices
Nov 20, 2019
Full time
WAYFARE TAVERN We are a classic San Francisco Tavern featuring authentic American dishes inspired by local cuisine at the turn of the 20th century. All three floors of the restaurant have been designed keeping historical accuracy in mind. Anything goes from black-tie to blue jeans, and we are committed to delivering an unparalleled dining experience. Sous Chef We are looking for a strong candidate who has a passion for great food, is well organized and can lead a team. Must have a flexible schedule. The ideal candidate is comfortable leading a strong culinary experience with staff members, a great palate, a keen eye for detail, and the ability to work with ease under high-pressure situations. Requirements: - Culinary School Required Skills: - Has great decision-making skills - Has superb organizational skills - Knowledge of correct portions - Proactive, punctual and a great communicator - Must be committed to our mission and culture - Must have knowledge of Word, Excel and Google Docs Required Experience: - Must have at least 2-5 years of experience, in an upscale casual or fine dining restaurant (REQUIRED) - Able to manage and count inventory - Understanding of food and labor cost - Able to understand and process invoices
Sous Chef Immediate Need - Iowa Favorite Des Moines, IA Our Company is actively seeking the best possible Sous Chef in the Des Moines, IA area! In the past 15 years we have been redefining outstanding food and service in the industry. We take pride in every aspect of our restaurants, from the décor to the made-from-scratch entrees. Our goal is to make everyone feel welcome for any occasion. With an extensive wine list and an evolving menu, we've become a favorite place to eat among our restaurants across the Midwest. We've received numerous customer service awards over the years, and our success wouldn't have been possible without our team members. To be the Sous Chef of our Des Moines, IA location, apply today! Title of Position: Sous Chef Job Description: As our Sous Chef you will be responsible for leading the culinary personnel and maintaining a professional and organized kitchen. Ensuring excellent food quality and preparation will be a priority as the Sous Chef. The Sous Chef will report vital information directly to the Executive Chef. If there are occasions when the Executive Chef is unable to work, the Sous Chef assumes all duties normally designated to the Executive Chef. The Sous Chef will assist in selecting, training and coaching of the culinary staff. A Sous Chef often acts as the intermediary between the front and back of the house, so strong leadership and communication abilities are a must. Our ideal candidate will have outstanding problem solving abilities and the ability to quickly adjust to changing situations. Our Sous Chef will work closely with the Executive Chef and become familiar with administrative duties and cost control practices to expand knowledge and the ability to grow your career. Benefits: 401k Performance Based Incentives Career Advancement Paid Vacation Competitive Pay Work & Life Balance Apply today to learn more about this Sous Chef position! Qualifications: Minimum of 2+ years current experience as a Sous Chef in a high volume (over $3m per year in sales) Full Service or Upscale Casual concept Ability to maintain high levels of food quality, consistency, and hygiene Strong leadership, communication, and organizational skills Hands-on with hiring, training, and developing hourly employees Excellent work ethic and drive to succeed Sous Chef must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Apply Now - Sous Chef located in Des Moines, Iowa! Salary Range $45-50k
Nov 20, 2019
Full time
Sous Chef Immediate Need - Iowa Favorite Des Moines, IA Our Company is actively seeking the best possible Sous Chef in the Des Moines, IA area! In the past 15 years we have been redefining outstanding food and service in the industry. We take pride in every aspect of our restaurants, from the décor to the made-from-scratch entrees. Our goal is to make everyone feel welcome for any occasion. With an extensive wine list and an evolving menu, we've become a favorite place to eat among our restaurants across the Midwest. We've received numerous customer service awards over the years, and our success wouldn't have been possible without our team members. To be the Sous Chef of our Des Moines, IA location, apply today! Title of Position: Sous Chef Job Description: As our Sous Chef you will be responsible for leading the culinary personnel and maintaining a professional and organized kitchen. Ensuring excellent food quality and preparation will be a priority as the Sous Chef. The Sous Chef will report vital information directly to the Executive Chef. If there are occasions when the Executive Chef is unable to work, the Sous Chef assumes all duties normally designated to the Executive Chef. The Sous Chef will assist in selecting, training and coaching of the culinary staff. A Sous Chef often acts as the intermediary between the front and back of the house, so strong leadership and communication abilities are a must. Our ideal candidate will have outstanding problem solving abilities and the ability to quickly adjust to changing situations. Our Sous Chef will work closely with the Executive Chef and become familiar with administrative duties and cost control practices to expand knowledge and the ability to grow your career. Benefits: 401k Performance Based Incentives Career Advancement Paid Vacation Competitive Pay Work & Life Balance Apply today to learn more about this Sous Chef position! Qualifications: Minimum of 2+ years current experience as a Sous Chef in a high volume (over $3m per year in sales) Full Service or Upscale Casual concept Ability to maintain high levels of food quality, consistency, and hygiene Strong leadership, communication, and organizational skills Hands-on with hiring, training, and developing hourly employees Excellent work ethic and drive to succeed Sous Chef must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Apply Now - Sous Chef located in Des Moines, Iowa! Salary Range $45-50k
The Opportunity Mission Control invites you to join the crew at Space 220 for an expedition like no other. The planets have aligned for you to be a part of the latest cutting-edge and out-of-this-world restaurant. Help ensure a smooth departure as guests blast off to enter the International Space Station suspended 220 miles above the Earth's surface and assist in delivering an unmatched intergalactic dining experience. With stellar views and gourmet menu offerings, Space 220 is truly "The Height of Dining." Responsibilities Hands on cooking. Training, supervising, and motivating the team. Participating in the selection, hiring, and promotion of potential cooks, dishwashers, and other back of the house positions. Effective and efficient kitchen operations in absence of superior chefs (days off, vacation, etc.). Inspecting cleanliness and organization of kitchen, prep kitchen, dishwashing area, and pastry kitchen to comply with the high standards of the Health Department. Assisting in weekly inventory of total kitchen small wares and kitchen equipment. Ordering and inspecting 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. Maintaining labor and food cost at all times. Qualifications Minimum 4 years of culinary experience or 2 years as a Sous Chef in a restaurant with a similar style of dining, capacity, and volume. Managerial experience with the ability to manage and motivate staff. Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certification. 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. Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary. Clean work habits with a great attention to detail. Is proficient in taking inventory, food costing and scheduling. 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.
Nov 20, 2019
Full time
The Opportunity Mission Control invites you to join the crew at Space 220 for an expedition like no other. The planets have aligned for you to be a part of the latest cutting-edge and out-of-this-world restaurant. Help ensure a smooth departure as guests blast off to enter the International Space Station suspended 220 miles above the Earth's surface and assist in delivering an unmatched intergalactic dining experience. With stellar views and gourmet menu offerings, Space 220 is truly "The Height of Dining." Responsibilities Hands on cooking. Training, supervising, and motivating the team. Participating in the selection, hiring, and promotion of potential cooks, dishwashers, and other back of the house positions. Effective and efficient kitchen operations in absence of superior chefs (days off, vacation, etc.). Inspecting cleanliness and organization of kitchen, prep kitchen, dishwashing area, and pastry kitchen to comply with the high standards of the Health Department. Assisting in weekly inventory of total kitchen small wares and kitchen equipment. Ordering and inspecting 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. Maintaining labor and food cost at all times. Qualifications Minimum 4 years of culinary experience or 2 years as a Sous Chef in a restaurant with a similar style of dining, capacity, and volume. Managerial experience with the ability to manage and motivate staff. Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certification. 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. Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary. Clean work habits with a great attention to detail. Is proficient in taking inventory, food costing and scheduling. 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.
Current Openings: General Manager, Service Manager, Chef, Kitchen Manager, Sous Chef The ideal candidate has a passion for food and beverage, a genuine ability to connect with guests and staff alike, and brings the core value of 'TEAM' to the restaurant. A natural leader, you are responsible for maintaining the highest levels of hospitality while leading service on the floor. Responsibilities Supervise day-to-day activities and assist in the food and beverage outlets Create innovative programs and promotions that drive revenue through increased guest patronage Aid in all financial budgeting operations to maximize profitability Qualifications At least 2-3 years' of current full-service restaurant management experience Flexibility in working hours Ability to multi-task, organize, and prioritize work
Nov 20, 2019
Full time
Current Openings: General Manager, Service Manager, Chef, Kitchen Manager, Sous Chef The ideal candidate has a passion for food and beverage, a genuine ability to connect with guests and staff alike, and brings the core value of 'TEAM' to the restaurant. A natural leader, you are responsible for maintaining the highest levels of hospitality while leading service on the floor. Responsibilities Supervise day-to-day activities and assist in the food and beverage outlets Create innovative programs and promotions that drive revenue through increased guest patronage Aid in all financial budgeting operations to maximize profitability Qualifications At least 2-3 years' of current full-service restaurant management experience Flexibility in working hours Ability to multi-task, organize, and prioritize work
We are seeking a seasoned chef for two divisions of our company. One division would be preparing food for a small event center. The candidate must create unique menu offerings and have the food ready for events that primarily happen on the weekend. The second division is for a new whole-food, plant-based cafe opening in a couple of months. The candidate must have a passion for plant-based recipes. Candidate will run an efficient kitchen and cafe by consistently looking to improve the menu, producing quality food, and working closely with cafe managers in the overall food and beverage operations of the cafe. The hours will vary depending on how many events we have at the event center. The cafe will be open mid-day Monday through Friday. The position will start as a part-time position and then will move into a full-time position once the cafe opens. Responsibilities Produce quality food Oversee menu creation Qualifications 3+ years of kitchen experience Experience working within budget constraints
Nov 20, 2019
Full time
We are seeking a seasoned chef for two divisions of our company. One division would be preparing food for a small event center. The candidate must create unique menu offerings and have the food ready for events that primarily happen on the weekend. The second division is for a new whole-food, plant-based cafe opening in a couple of months. The candidate must have a passion for plant-based recipes. Candidate will run an efficient kitchen and cafe by consistently looking to improve the menu, producing quality food, and working closely with cafe managers in the overall food and beverage operations of the cafe. The hours will vary depending on how many events we have at the event center. The cafe will be open mid-day Monday through Friday. The position will start as a part-time position and then will move into a full-time position once the cafe opens. Responsibilities Produce quality food Oversee menu creation Qualifications 3+ years of kitchen experience Experience working within budget constraints