$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.
Posting Date Nov 18, 2019 Job Number Job Category Food and Beverage & Culinary Location Gaylord Opryland Resort & Convention Center, 2800 Opryland Drive, Nashville, Tennessee, United States VIEW ON MAP Brand Gaylord Hotels Schedule Full-time Relocation? No Position Type Management Start Your Journey With Us Gaylord Hotels is a multi-location hospitality brand guided by a single focus: extraordinary meetings and conventions. From guest rooms and meeting space, to entertainment and dining all in a self-contained environment, Gaylord Hotels makes meeting planning easy and provides attendees great networking opportunities. As a Gaylord Hotels STAR, you'll bring your warm smile, genuine excitement and a "consider it done" spirit to work. In return, you'll experience the rewards of growing your career among a team of professionals with a passion for excellence. Ready for a change? Take the initiative. Enjoy the Rewards. JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 5 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; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Maintains food handling and sanitation standards. * Ensures all employees have proper supplies, equipment and uniforms. * Performs all duties of Culinary and related kitchen area employees in high demand times. * Oversees production and preparation of culinary items. * Ensures employees keep their work areas clean and sanitary. * Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. * Communicates areas in need of attention to staff and follows up to ensure follow through. * Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. * Assists in determining how food should be presented and creates decorative food displays. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Checks the quality of raw and cooked food products to ensure that standards are met. Supervising Daily Culinary Team Activities * Ensures and maintains the productivity level of employees. * Ensures completion of assigned duties. * Coordinates activities of cooks and workers engaged in food preparation. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Leads shifts while personally preparing food items and executing requests based on required specifications. * Handles employee questions and concerns. * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Conducts employee performance appraisal process, giving feedback as needed. * Communicates performance expectations in accordance with job descriptions for each position. * Participates in an on-going employee recognition program. * Monitors employee's progress towards meeting performance expectations. * Conducts training when appropriate. Maintaining Culinary Goals * Follows specific goals and plans to prioritize, organize, and accomplish your work. * Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met. * Places orders for appropriate supplies and manages food and supply inventories according to budget. * Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Sets a positive example for guest relations. * Strives to improve service performance. * Handles guest problems and complaints seeking assistance from supervisor as necessary. * Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Serves as a role model to demonstrate appropriate behaviors. * Analyzes information and evaluating results to choose the best solution and solve problems. * Complies with loss prevention policies and procedures. * Reports malfunctions in department equipment. * Attends and participates in all pertinent meetings. * Encourages and builds mutual trust, respect, and cooperation among team members. 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 18, 2019 Job Number Job Category Food and Beverage & Culinary Location Gaylord Opryland Resort & Convention Center, 2800 Opryland Drive, Nashville, Tennessee, United States VIEW ON MAP Brand Gaylord Hotels Schedule Full-time Relocation? No Position Type Management Start Your Journey With Us Gaylord Hotels is a multi-location hospitality brand guided by a single focus: extraordinary meetings and conventions. From guest rooms and meeting space, to entertainment and dining all in a self-contained environment, Gaylord Hotels makes meeting planning easy and provides attendees great networking opportunities. As a Gaylord Hotels STAR, you'll bring your warm smile, genuine excitement and a "consider it done" spirit to work. In return, you'll experience the rewards of growing your career among a team of professionals with a passion for excellence. Ready for a change? Take the initiative. Enjoy the Rewards. JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 5 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; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Maintains food handling and sanitation standards. * Ensures all employees have proper supplies, equipment and uniforms. * Performs all duties of Culinary and related kitchen area employees in high demand times. * Oversees production and preparation of culinary items. * Ensures employees keep their work areas clean and sanitary. * Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. * Communicates areas in need of attention to staff and follows up to ensure follow through. * Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. * Assists in determining how food should be presented and creates decorative food displays. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Checks the quality of raw and cooked food products to ensure that standards are met. Supervising Daily Culinary Team Activities * Ensures and maintains the productivity level of employees. * Ensures completion of assigned duties. * Coordinates activities of cooks and workers engaged in food preparation. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Leads shifts while personally preparing food items and executing requests based on required specifications. * Handles employee questions and concerns. * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Conducts employee performance appraisal process, giving feedback as needed. * Communicates performance expectations in accordance with job descriptions for each position. * Participates in an on-going employee recognition program. * Monitors employee's progress towards meeting performance expectations. * Conducts training when appropriate. Maintaining Culinary Goals * Follows specific goals and plans to prioritize, organize, and accomplish your work. * Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met. * Places orders for appropriate supplies and manages food and supply inventories according to budget. * Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Sets a positive example for guest relations. * Strives to improve service performance. * Handles guest problems and complaints seeking assistance from supervisor as necessary. * Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Serves as a role model to demonstrate appropriate behaviors. * Analyzes information and evaluating results to choose the best solution and solve problems. * Complies with loss prevention policies and procedures. * Reports malfunctions in department equipment. * Attends and participates in all pertinent meetings. * Encourages and builds mutual trust, respect, and cooperation among team members. 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.
Grow your Culinary Career with Levy! Levy has amazing opportunities for Culinary Management Positions at one of our most iconic restaurants ~ Jake Melnick's Corner Tap! We offer a top Salary and Benefits package Opportunity for growth and skill advancement The chance to be part of a dynamic team that treats you like family! NOW HIRING Chef - Sous We are the face and name of Levy, providing the most premium food and beverage experiences that Levy has to offer, and demonstrating Levy's value as a restauranteur and distributor in the sports and entertainment industry. As a Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. Major Areas of Responsibility Operations · Executes menus in accordance to brand standards · Maintains recipes to meet core standards · Ensure that team members consistently deliver heartfelt hospitality to every guest, every time · Ensures team members have the tools necessary to complete their jobs · Ensures show quality standards are maintained at all times · Regularly obtains feedback from clients and guests to improve operations · Supports and communicates Company initiatives · Respond and assist in any departmental guest service issues · Holds team accountable to steps of service to deliver great guest service · Executes preventive maintenance schedule as set forth by Director of Operations · Conducts daily walkthroughs in culinary areas for each event · Continually gains culinary expertise Controls · Thoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more) · Practices proper product control and handling of all inventory and equipment · Achieves daily sales and assigned cost goals · Ensures that all security, safety and sanitation standards are achieved · Employs good safety and sanitation practices · Forecasts and adequately schedules team members to meet operational needs and desired targets · Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels · Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Team · Displays a positive attitude towards team members · Interviews, hires, trains and develops team members according to Levy guidelines · Promotes a cooperative work climate, maximizing productivity and morale · Uses all performance management tools to provide guidance and feedback to team · Assists fellow team members when necessary No one else in this business thinks quite like we do. By seamlessly blending our sense of family, genuine passion and unique mindset as restaurateurs, we continue to set ourselves apart for our guests and from our competitors, and create an amazing home for all of our hardworking, fun-spirited team members countrywide. The reason we have so many amazing people is best summed up by founder Larry Levy, "If you find a job you enjoy, you'll never work another day in your life."
Nov 20, 2019
Full time
Grow your Culinary Career with Levy! Levy has amazing opportunities for Culinary Management Positions at one of our most iconic restaurants ~ Jake Melnick's Corner Tap! We offer a top Salary and Benefits package Opportunity for growth and skill advancement The chance to be part of a dynamic team that treats you like family! NOW HIRING Chef - Sous We are the face and name of Levy, providing the most premium food and beverage experiences that Levy has to offer, and demonstrating Levy's value as a restauranteur and distributor in the sports and entertainment industry. As a Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. Major Areas of Responsibility Operations · Executes menus in accordance to brand standards · Maintains recipes to meet core standards · Ensure that team members consistently deliver heartfelt hospitality to every guest, every time · Ensures team members have the tools necessary to complete their jobs · Ensures show quality standards are maintained at all times · Regularly obtains feedback from clients and guests to improve operations · Supports and communicates Company initiatives · Respond and assist in any departmental guest service issues · Holds team accountable to steps of service to deliver great guest service · Executes preventive maintenance schedule as set forth by Director of Operations · Conducts daily walkthroughs in culinary areas for each event · Continually gains culinary expertise Controls · Thoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more) · Practices proper product control and handling of all inventory and equipment · Achieves daily sales and assigned cost goals · Ensures that all security, safety and sanitation standards are achieved · Employs good safety and sanitation practices · Forecasts and adequately schedules team members to meet operational needs and desired targets · Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels · Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Team · Displays a positive attitude towards team members · Interviews, hires, trains and develops team members according to Levy guidelines · Promotes a cooperative work climate, maximizing productivity and morale · Uses all performance management tools to provide guidance and feedback to team · Assists fellow team members when necessary No one else in this business thinks quite like we do. By seamlessly blending our sense of family, genuine passion and unique mindset as restaurateurs, we continue to set ourselves apart for our guests and from our competitors, and create an amazing home for all of our hardworking, fun-spirited team members countrywide. The reason we have so many amazing people is best summed up by founder Larry Levy, "If you find a job you enjoy, you'll never work another day in your life."
Award-winning Chef Tony Mantuano takes on American tavern fare at River Roast! Located on the Chicago River, we offer dramatic city and water views from every seat - inside and out. Executive Chef John Hogan has created a menu of contemporary American tavern fare that is satisfying and soul-warming. NOW HIRING Chef - Executive Sous We are the face and name of Levy, providing the most premium food and beverage experiences that Levy has to offer, and demonstrating Levy's value as a restauranteur and distributor in the sports and entertainment industry. No one else in this business thinks quite like we do. By seamlessly blending our sense of family, genuine passion and unique mindset as restaurateurs, we continue to set ourselves apart for our guests and from our competitors, and create an amazing home for all of our hardworking, fun-spirited team members countrywide. The reason we have so many amazing people is best summed up by founder Larry Levy, "If you find a job you enjoy, you'll never work another day in your life."
Nov 20, 2019
Full time
Award-winning Chef Tony Mantuano takes on American tavern fare at River Roast! Located on the Chicago River, we offer dramatic city and water views from every seat - inside and out. Executive Chef John Hogan has created a menu of contemporary American tavern fare that is satisfying and soul-warming. NOW HIRING Chef - Executive Sous We are the face and name of Levy, providing the most premium food and beverage experiences that Levy has to offer, and demonstrating Levy's value as a restauranteur and distributor in the sports and entertainment industry. No one else in this business thinks quite like we do. By seamlessly blending our sense of family, genuine passion and unique mindset as restaurateurs, we continue to set ourselves apart for our guests and from our competitors, and create an amazing home for all of our hardworking, fun-spirited team members countrywide. The reason we have so many amazing people is best summed up by founder Larry Levy, "If you find a job you enjoy, you'll never work another day in your life."
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation.ResponsibilitiesOversee and assist the kitchen staff in all aspects of food productionEvaluate food products to ensure consistent quality standardsEstablish and maintain a regular maintenance schedule for all kitchen areas and equipmentProvide training and professional development opportunities for all kitchen staffQualifications6+ years' of culinary or kitchen experienceExcellent interpersonal and verbal communication skillsHighly organized with excellent attention to detail
Nov 20, 2019
Full time
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation.ResponsibilitiesOversee and assist the kitchen staff in all aspects of food productionEvaluate food products to ensure consistent quality standardsEstablish and maintain a regular maintenance schedule for all kitchen areas and equipmentProvide training and professional development opportunities for all kitchen staffQualifications6+ years' of culinary or kitchen experienceExcellent interpersonal and verbal communication skillsHighly organized with excellent attention to detail
Seeking an experienced, passionate and low-ego Sous Chef who is a genuine team player! Stellar opportunity for a strong Sous Chef to be part of a team with a luxury hotel property that includes a chef-driven restaurant.Please be a chef who is highly creative and open to collaboration towards a restaurant menu that utilizes fresh, market-driven and local California ingredients. Complete working knowledge of administrative duties is required. Will consider Sous Chef candidates with a solid culinary pedigree who do not have the hotel experience. Please also have great longevity in past positions.Salary: $50k - $60k+ DOE full benefits package with perks.
Nov 20, 2019
Full time
Seeking an experienced, passionate and low-ego Sous Chef who is a genuine team player! Stellar opportunity for a strong Sous Chef to be part of a team with a luxury hotel property that includes a chef-driven restaurant.Please be a chef who is highly creative and open to collaboration towards a restaurant menu that utilizes fresh, market-driven and local California ingredients. Complete working knowledge of administrative duties is required. Will consider Sous Chef candidates with a solid culinary pedigree who do not have the hotel experience. Please also have great longevity in past positions.Salary: $50k - $60k+ DOE full benefits package with perks.
We are seeking a talentedSous Chefto join our team at Boston Logan International Airport and help us open the highly anticipatedBoston Public Market! This high-profile position will oversee eight different restaurant concepts in the market! This position will help the right candidate to gain tremendous experience in a variety of different areas simultaneously and offers unlimited opportunity for growth.The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchens food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.Essential Functions:Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of workPromotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP proceduresAssists with menu planning, inventory, and managing of suppliesMaintains effective cost control, service and quality standards to produce maximum sales and profitsComplies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standardsMay serve as a resource to others in the resolution of complex problems and issuesProvides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchenMaintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant ManagerProvides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product qualityMinimum Qualifications, Knowledge, Skills, and Work Environment:Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plusRequires 3 to 5 years of experience with kitchen operations and staff supervisionMust be certified in Serve Safe Management certification courseDemonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agentDemonstrates organization and multi-project time/issue managementRequires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals
Nov 20, 2019
Full time
We are seeking a talentedSous Chefto join our team at Boston Logan International Airport and help us open the highly anticipatedBoston Public Market! This high-profile position will oversee eight different restaurant concepts in the market! This position will help the right candidate to gain tremendous experience in a variety of different areas simultaneously and offers unlimited opportunity for growth.The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchens food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.Essential Functions:Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of workPromotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP proceduresAssists with menu planning, inventory, and managing of suppliesMaintains effective cost control, service and quality standards to produce maximum sales and profitsComplies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standardsMay serve as a resource to others in the resolution of complex problems and issuesProvides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchenMaintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant ManagerProvides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product qualityMinimum Qualifications, Knowledge, Skills, and Work Environment:Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plusRequires 3 to 5 years of experience with kitchen operations and staff supervisionMust be certified in Serve Safe Management certification courseDemonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agentDemonstrates organization and multi-project time/issue managementRequires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals
Le Meridien Denver Downtown and AC Hotel by Marriott Denver Downtown
Aurora, CO, USA
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation.ResponsibilitiesOversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staffQualifications2+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail
Nov 20, 2019
Full time
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation.ResponsibilitiesOversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staffQualifications2+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail
Levy Restaurants is proud to partner with Bourbon Steak & Pub at Levi's Stadium where impeccable service is not just our ideal, it is ingrained in everything we do! With Award-Winning Chef Michael Mina at the helm, we strive to create incredible meals each and every day that make guests sit up, take notice and wonder, "Exactly what was in that dish?" ~ and we want YOU to join our team! Bourbon Steak and Pub is open year round Monday-Friday and all game days during the season! NOW HIRING Chef - Executive Sous We are the face and name of Levy, providing the most premium food and beverage experiences that Levy has to offer, and demonstrating Levy's value as a restauranteur and distributor in the sports and entertainment industry. No one else in this business thinks quite like we do. By seamlessly blending our sense of family, genuine passion and unique mindset as restaurateurs, we continue to set ourselves apart for our guests and from our competitors, and create an amazing home for all of our hardworking, fun-spirited team members countrywide. The reason we have so many amazing people is best summed up by founder Larry Levy, "If you find a job you enjoy, you'll never work another day in your life."
Nov 20, 2019
Full time
Levy Restaurants is proud to partner with Bourbon Steak & Pub at Levi's Stadium where impeccable service is not just our ideal, it is ingrained in everything we do! With Award-Winning Chef Michael Mina at the helm, we strive to create incredible meals each and every day that make guests sit up, take notice and wonder, "Exactly what was in that dish?" ~ and we want YOU to join our team! Bourbon Steak and Pub is open year round Monday-Friday and all game days during the season! NOW HIRING Chef - Executive Sous We are the face and name of Levy, providing the most premium food and beverage experiences that Levy has to offer, and demonstrating Levy's value as a restauranteur and distributor in the sports and entertainment industry. No one else in this business thinks quite like we do. By seamlessly blending our sense of family, genuine passion and unique mindset as restaurateurs, we continue to set ourselves apart for our guests and from our competitors, and create an amazing home for all of our hardworking, fun-spirited team members countrywide. The reason we have so many amazing people is best summed up by founder Larry Levy, "If you find a job you enjoy, you'll never work another day in your life."
Gecko Hospitality (Corporate)
Minneapolis, MN, USA
Sous Chef Hotel Are you a Sous Chef passionate about your culinary skills? We are seeking a Professional Sous Chef with strong leadership building skills and high energy. To become the Sous Chef for of this establishment, apply today for our location in Roseville, MN. Proud of our excellence in dining, we are looking to add to our team of culinary experts at our beautiful hotel/restaurant. Dont miss this fresh, exciting and rewarding career opportunity as a Sous Chef in Roseville, MN. Title of Position: Sous Chef Job Description: The Sous Chef will assist the Executive Chef and Executive Sous Chef in supervising food production for all restaurant dining and banquet events at our property as well as execute food production tasks and assure that food quality meets club standards. The Sous Chef will prepare or directly supervise kitchen team members responsible for the daily preparation of breakfast, lunch and dinner menu items. The Sous Chef assumes complete charge of the kitchen in the absence of the Executive Chef or Executive Sous Chef. The Sous Chef will assist in training kitchen team members and ensure compliance to sanitation and safety standards and expectations. The Sous Chef will maintain standards of quality and appearance of each dish served by expediting service for breakfast, lunch and dinner (as assigned) and work on the line (as assigned). The Sous Chef will be accountable to the cleanliness of kitchen work-spaces, storage and equipment as well as make recommendations for maintenance, repair and upkeep of the kitchen and its equipment. The Sous Chef will assist in ordering food product and maintaining proper rotation of food product as well as have full knowledge of all menu items and specials. Benefits: Competitive Compensation Health Insurance Dental Insurance Vision Insurance Quarterly Bonus 401K with company match Paid Time Off Quality of life work schedule Qualifications: The Sous Chef must have a Minimum 2 years working in a fast-paced kitchen. The Sous Chef must have an understanding of various cooking methods, ingredients, equipment and procedures. The Sous Chef must have accuracy and speed executing assigned tasks as well as strong problem-solving skills and the ability to work well under pressure in a fast-paced environment The Sous Chef must have a strong passion for culinary excellence and a desire for learning and growing in their career Apply Now- Sous Chef located in Roseville, MN. If you would like to be considered for this position, email your resume to or
Nov 20, 2019
Full time
Sous Chef Hotel Are you a Sous Chef passionate about your culinary skills? We are seeking a Professional Sous Chef with strong leadership building skills and high energy. To become the Sous Chef for of this establishment, apply today for our location in Roseville, MN. Proud of our excellence in dining, we are looking to add to our team of culinary experts at our beautiful hotel/restaurant. Dont miss this fresh, exciting and rewarding career opportunity as a Sous Chef in Roseville, MN. Title of Position: Sous Chef Job Description: The Sous Chef will assist the Executive Chef and Executive Sous Chef in supervising food production for all restaurant dining and banquet events at our property as well as execute food production tasks and assure that food quality meets club standards. The Sous Chef will prepare or directly supervise kitchen team members responsible for the daily preparation of breakfast, lunch and dinner menu items. The Sous Chef assumes complete charge of the kitchen in the absence of the Executive Chef or Executive Sous Chef. The Sous Chef will assist in training kitchen team members and ensure compliance to sanitation and safety standards and expectations. The Sous Chef will maintain standards of quality and appearance of each dish served by expediting service for breakfast, lunch and dinner (as assigned) and work on the line (as assigned). The Sous Chef will be accountable to the cleanliness of kitchen work-spaces, storage and equipment as well as make recommendations for maintenance, repair and upkeep of the kitchen and its equipment. The Sous Chef will assist in ordering food product and maintaining proper rotation of food product as well as have full knowledge of all menu items and specials. Benefits: Competitive Compensation Health Insurance Dental Insurance Vision Insurance Quarterly Bonus 401K with company match Paid Time Off Quality of life work schedule Qualifications: The Sous Chef must have a Minimum 2 years working in a fast-paced kitchen. The Sous Chef must have an understanding of various cooking methods, ingredients, equipment and procedures. The Sous Chef must have accuracy and speed executing assigned tasks as well as strong problem-solving skills and the ability to work well under pressure in a fast-paced environment The Sous Chef must have a strong passion for culinary excellence and a desire for learning and growing in their career Apply Now- Sous Chef located in Roseville, MN. If you would like to be considered for this position, email your resume to or
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation.ResponsibilitiesOversee and assist the kitchen staff in all aspects of food productionEvaluate food products to ensure consistent quality standardsEstablish and maintain a regular maintenance schedule for all kitchen areas and equipmentProvide training and professional development opportunities for all kitchen staffQualifications5+ years' of culinary or kitchen experienceExcellent interpersonal and verbal communication skillsHighly organized with excellent attention to detail
Nov 20, 2019
Full time
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation.ResponsibilitiesOversee and assist the kitchen staff in all aspects of food productionEvaluate food products to ensure consistent quality standardsEstablish and maintain a regular maintenance schedule for all kitchen areas and equipmentProvide training and professional development opportunities for all kitchen staffQualifications5+ years' of culinary or kitchen experienceExcellent interpersonal and verbal communication skillsHighly organized with excellent attention to detail
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.
Department: Culinary Location: Mammoth Lakes, California Location: Mammoth Mountain - Mammoth Lakes, CA Mission As a Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. Major Areas of Responsibility All performance standards are achieved through the use of the Core Signatures guidelines. Operations Executes menus in accordance to brand standards Maintains recipes to meet core standards Ensure that team members consistently deliver heartfelt hospitality to every guest, every time Ensures team members have the tools necessary to complete their jobs Ensures show quality standards are maintained at all times Regularly obtains feedback from clients and guests to improve operations Supports and communicates Company initiatives Respond and assist in any departmental guest service issues Holds team accountable to steps of service to deliver great guest service Executes preventive maintenance schedule as set forth by Director of Operations Conducts daily walkthroughs in culinary areas for each event Continually gains culinary expertise Controls Thoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more) Practices proper product control and handling of all inventory and equipment Achieves daily sales and assigned cost goals Ensures that all security, safety and sanitation standards are achieved Employs good safety and sanitation practices Forecasts and adequately schedules team members to meet operational needs and desired targets Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Team Displays a positive attitude towards team members Interviews, hires, trains and develops team members according to Levy guidelines Promotes a cooperative work climate, maximizing productivity and morale Uses all performance management tools to provide guidance and feedback to team Assists fellow team members when necessary Job Requirements Able to communicate effectively with management team, guests and team members by speaking and comprehending English English reading, writing, math and computer skills required Ability to taste and evaluate food and beverage products Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. .
Nov 20, 2019
Full time
Department: Culinary Location: Mammoth Lakes, California Location: Mammoth Mountain - Mammoth Lakes, CA Mission As a Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. Major Areas of Responsibility All performance standards are achieved through the use of the Core Signatures guidelines. Operations Executes menus in accordance to brand standards Maintains recipes to meet core standards Ensure that team members consistently deliver heartfelt hospitality to every guest, every time Ensures team members have the tools necessary to complete their jobs Ensures show quality standards are maintained at all times Regularly obtains feedback from clients and guests to improve operations Supports and communicates Company initiatives Respond and assist in any departmental guest service issues Holds team accountable to steps of service to deliver great guest service Executes preventive maintenance schedule as set forth by Director of Operations Conducts daily walkthroughs in culinary areas for each event Continually gains culinary expertise Controls Thoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more) Practices proper product control and handling of all inventory and equipment Achieves daily sales and assigned cost goals Ensures that all security, safety and sanitation standards are achieved Employs good safety and sanitation practices Forecasts and adequately schedules team members to meet operational needs and desired targets Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Team Displays a positive attitude towards team members Interviews, hires, trains and develops team members according to Levy guidelines Promotes a cooperative work climate, maximizing productivity and morale Uses all performance management tools to provide guidance and feedback to team Assists fellow team members when necessary Job Requirements Able to communicate effectively with management team, guests and team members by speaking and comprehending English English reading, writing, math and computer skills required Ability to taste and evaluate food and beverage products Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. .
The Levy family culture has nurtured our incredible growth from a single delicatessen in Chicago, to an industry-leading, food organization over 30 years later. Today, we create great dining experiences at restaurants throughout the country and many of the highest profile sporting and entertainment venues in the world. We're proud that thousands of guests have savored our food at some of the most celebrated gatherings in our nation: the Super Bowl, NBA and NHL All-Star Games and the Grammy Awards. NOW HIRING Chef - Executive Sous We are the face and name of Levy, providing the most premium food and beverage experiences that Levy has to offer, and demonstrating Levy's value as a restauranteur and distributor in the sports and entertainment industry. No one else in this business thinks quite like we do. By seamlessly blending our sense of family, genuine passion and unique mindset as restaurateurs, we continue to set ourselves apart for our guests and from our competitors, and create an amazing home for all of our hardworking, fun-spirited team members countrywide. The reason we have so many amazing people is best summed up by founder Larry Levy, "If you find a job you enjoy, you'll never work another day in your life."
Nov 20, 2019
Full time
The Levy family culture has nurtured our incredible growth from a single delicatessen in Chicago, to an industry-leading, food organization over 30 years later. Today, we create great dining experiences at restaurants throughout the country and many of the highest profile sporting and entertainment venues in the world. We're proud that thousands of guests have savored our food at some of the most celebrated gatherings in our nation: the Super Bowl, NBA and NHL All-Star Games and the Grammy Awards. NOW HIRING Chef - Executive Sous We are the face and name of Levy, providing the most premium food and beverage experiences that Levy has to offer, and demonstrating Levy's value as a restauranteur and distributor in the sports and entertainment industry. No one else in this business thinks quite like we do. By seamlessly blending our sense of family, genuine passion and unique mindset as restaurateurs, we continue to set ourselves apart for our guests and from our competitors, and create an amazing home for all of our hardworking, fun-spirited team members countrywide. The reason we have so many amazing people is best summed up by founder Larry Levy, "If you find a job you enjoy, you'll never work another day in your life."
Gecko Hospitality is looking for an experienced Sous Chef for a Country Club in the Bonita Springs, FL area. Job Summary: The Sous Chef will supervise the kitchen team in the absence of the Executive Chef in food production for all ala carte, banquet events, and other functions at the club. The Sous Chef supervises food production personnel and assists with food production tasks as needed while assuring that quality and cost standards are consistently attained. Job Duties: Designates someone to pick up and put merchandise away (such as fish, meat, produce, dry goods , chemicals, etc.) Organize and set up for all banquets and buffets Prepare or directly supervise the daily preparation of soups and specials Assume complete charge of the kitchen in the absence of the Executive Chef. Constantly maintain standards of quality, cost, eye appeal, and food flavors Return unused food products to their proper storage areas Assist with preparation of other food products on the serving line as needed Reviews the kitchen schedule and makes sure nobody goes into overtime; unless approved by Executive Chef. Makes sure all kitchen staff takes his/her lunch breaks. Review employee schedules, priorities for the days and business peak times. Review, and or prepare station prep or par list, product requisitions. Review station and concerned areas (Walk-ins, Reach-ins) for cleanliness, food safety, and storage issues. Greet staff on arrival, hold brief pre-shift meetings with the team, reviewing current days needs, business levels, and assist with prioritizing staffs tasks. Follow up with Executive Chef as to where you are on production, and current staffing needs. Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes per the current menu. Design new menu choices based on seasonal ingredients and customer demand. Reports to: Executive Chef or General Manager Supervises: Kitchen team in absence of Executive Chef
Nov 20, 2019
Full time
Gecko Hospitality is looking for an experienced Sous Chef for a Country Club in the Bonita Springs, FL area. Job Summary: The Sous Chef will supervise the kitchen team in the absence of the Executive Chef in food production for all ala carte, banquet events, and other functions at the club. The Sous Chef supervises food production personnel and assists with food production tasks as needed while assuring that quality and cost standards are consistently attained. Job Duties: Designates someone to pick up and put merchandise away (such as fish, meat, produce, dry goods , chemicals, etc.) Organize and set up for all banquets and buffets Prepare or directly supervise the daily preparation of soups and specials Assume complete charge of the kitchen in the absence of the Executive Chef. Constantly maintain standards of quality, cost, eye appeal, and food flavors Return unused food products to their proper storage areas Assist with preparation of other food products on the serving line as needed Reviews the kitchen schedule and makes sure nobody goes into overtime; unless approved by Executive Chef. Makes sure all kitchen staff takes his/her lunch breaks. Review employee schedules, priorities for the days and business peak times. Review, and or prepare station prep or par list, product requisitions. Review station and concerned areas (Walk-ins, Reach-ins) for cleanliness, food safety, and storage issues. Greet staff on arrival, hold brief pre-shift meetings with the team, reviewing current days needs, business levels, and assist with prioritizing staffs tasks. Follow up with Executive Chef as to where you are on production, and current staffing needs. Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes per the current menu. Design new menu choices based on seasonal ingredients and customer demand. Reports to: Executive Chef or General Manager Supervises: Kitchen team in absence of Executive Chef
A walk through the Museum is a walk through the history of the United States. It's an experience that will stay with you for a lifetime. As the proud Food & Beverage provider, Levy is dedicated in serving guests with a dining experience like no other! Experience the thrill and beauty of these iconic and classic bikes all while earning extra money! NOW HIRING Chef - Sous We are the face and name of Levy, providing the most premium food and beverage experiences that Levy has to offer, and demonstrating Levy's value as a restauranteur and distributor in the sports and entertainment industry. As a Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. Major Areas of Responsibility Operations · Executes menus in accordance to brand standards · Maintains recipes to meet core standards · Ensure that team members consistently deliver heartfelt hospitality to every guest, every time · Ensures team members have the tools necessary to complete their jobs · Ensures show quality standards are maintained at all times · Regularly obtains feedback from clients and guests to improve operations · Supports and communicates Company initiatives · Respond and assist in any departmental guest service issues · Holds team accountable to steps of service to deliver great guest service · Executes preventive maintenance schedule as set forth by Director of Operations · Conducts daily walkthroughs in culinary areas for each event · Continually gains culinary expertise Controls · Thoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more) · Practices proper product control and handling of all inventory and equipment · Achieves daily sales and assigned cost goals · Ensures that all security, safety and sanitation standards are achieved · Employs good safety and sanitation practices · Forecasts and adequately schedules team members to meet operational needs and desired targets · Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels · Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Team · Displays a positive attitude towards team members · Interviews, hires, trains and develops team members according to Levy guidelines · Promotes a cooperative work climate, maximizing productivity and morale · Uses all performance management tools to provide guidance and feedback to team · Assists fellow team members when necessary No one else in this business thinks quite like we do. By seamlessly blending our sense of family, genuine passion and unique mindset as restaurateurs, we continue to set ourselves apart for our guests and from our competitors, and create an amazing home for all of our hardworking, fun-spirited team members countrywide. The reason we have so many amazing people is best summed up by founder Larry Levy, "If you find a job you enjoy, you'll never work another day in your life."
Nov 20, 2019
Full time
A walk through the Museum is a walk through the history of the United States. It's an experience that will stay with you for a lifetime. As the proud Food & Beverage provider, Levy is dedicated in serving guests with a dining experience like no other! Experience the thrill and beauty of these iconic and classic bikes all while earning extra money! NOW HIRING Chef - Sous We are the face and name of Levy, providing the most premium food and beverage experiences that Levy has to offer, and demonstrating Levy's value as a restauranteur and distributor in the sports and entertainment industry. As a Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. Major Areas of Responsibility Operations · Executes menus in accordance to brand standards · Maintains recipes to meet core standards · Ensure that team members consistently deliver heartfelt hospitality to every guest, every time · Ensures team members have the tools necessary to complete their jobs · Ensures show quality standards are maintained at all times · Regularly obtains feedback from clients and guests to improve operations · Supports and communicates Company initiatives · Respond and assist in any departmental guest service issues · Holds team accountable to steps of service to deliver great guest service · Executes preventive maintenance schedule as set forth by Director of Operations · Conducts daily walkthroughs in culinary areas for each event · Continually gains culinary expertise Controls · Thoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more) · Practices proper product control and handling of all inventory and equipment · Achieves daily sales and assigned cost goals · Ensures that all security, safety and sanitation standards are achieved · Employs good safety and sanitation practices · Forecasts and adequately schedules team members to meet operational needs and desired targets · Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels · Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Team · Displays a positive attitude towards team members · Interviews, hires, trains and develops team members according to Levy guidelines · Promotes a cooperative work climate, maximizing productivity and morale · Uses all performance management tools to provide guidance and feedback to team · Assists fellow team members when necessary No one else in this business thinks quite like we do. By seamlessly blending our sense of family, genuine passion and unique mindset as restaurateurs, we continue to set ourselves apart for our guests and from our competitors, and create an amazing home for all of our hardworking, fun-spirited team members countrywide. The reason we have so many amazing people is best summed up by founder Larry Levy, "If you find a job you enjoy, you'll never work another day in your life."
THE JOB Responsible for baking off menu items as well as creating fillings and toppings and assembly. In this position you will report to the Pastry Chef to produce high quality pastries with precision. Be a part of the creative process and have a hand in producing delicious pastries in a show kitchen! RESPONSIBILITIES Support various stages of croissant production. Support completion of various other menu items. Operate dough sheeter to laminate croissant doughs with double and single folds. Do turns for doughs; make croissant dough. Shape laminated croissant dough into various shapes. Sheet butter for lamination; punch down doughs. Properly weigh all shaped dough to ensure consistency in final product Effectively maintain and execute a strict baking schedule Fill, garnish, and glaze pastries Maintain awareness of correct oven setting to bake off a variety of pastries Prepare various fillings Operating a commercial mixer and mixing dough Proof unbaked products and operate a deep fryer to fry donuts Fulfill prep tasks as needed Maintain cleanliness of your work area and refrigerator Operate quickly in a fast-paced environment with the ability to remain calm under pressure. Assist in inventory management duties. Maintaining knowledge of and exemplifying Company Values and Policies. Work with the team to develop and facilitate menu updates and create new ideas. Analyze recipes to determine product costs based on food, labor, and overhead. Work as a team to train and coach new staff. Assist in production management including but not limited to determining and production schedules; coordinating, planning and budgeting for all food and quality control. MINIMUM REQUIREMENTS Collaborate with staff to ensure all tasks are done on time. Weekend availability. Strong attention to detail in product quality and consistency. Efficient and clean work style. Great ability to manage time productively and meet deadlines. General knowledge of viennoiserie. Maintain cleanliness and organization of work area, refrigerators, freezers and Storage. Operate quickly in a fast-paced environment and remain calm under pressure. Reliability to arrive to early morning shifts on time. Must have the physical abilities to carry out the functions of the job description
Nov 20, 2019
Full time
THE JOB Responsible for baking off menu items as well as creating fillings and toppings and assembly. In this position you will report to the Pastry Chef to produce high quality pastries with precision. Be a part of the creative process and have a hand in producing delicious pastries in a show kitchen! RESPONSIBILITIES Support various stages of croissant production. Support completion of various other menu items. Operate dough sheeter to laminate croissant doughs with double and single folds. Do turns for doughs; make croissant dough. Shape laminated croissant dough into various shapes. Sheet butter for lamination; punch down doughs. Properly weigh all shaped dough to ensure consistency in final product Effectively maintain and execute a strict baking schedule Fill, garnish, and glaze pastries Maintain awareness of correct oven setting to bake off a variety of pastries Prepare various fillings Operating a commercial mixer and mixing dough Proof unbaked products and operate a deep fryer to fry donuts Fulfill prep tasks as needed Maintain cleanliness of your work area and refrigerator Operate quickly in a fast-paced environment with the ability to remain calm under pressure. Assist in inventory management duties. Maintaining knowledge of and exemplifying Company Values and Policies. Work with the team to develop and facilitate menu updates and create new ideas. Analyze recipes to determine product costs based on food, labor, and overhead. Work as a team to train and coach new staff. Assist in production management including but not limited to determining and production schedules; coordinating, planning and budgeting for all food and quality control. MINIMUM REQUIREMENTS Collaborate with staff to ensure all tasks are done on time. Weekend availability. Strong attention to detail in product quality and consistency. Efficient and clean work style. Great ability to manage time productively and meet deadlines. General knowledge of viennoiserie. Maintain cleanliness and organization of work area, refrigerators, freezers and Storage. Operate quickly in a fast-paced environment and remain calm under pressure. Reliability to arrive to early morning shifts on time. Must have the physical abilities to carry out the functions of the job description
LOCATION:Emeryville, CAPOSITION:Full time, non-exemptREQUIRED EDUCATION:Versed in culinary arts with some knowledge and or interest in food science, minimum of 2 years in full-service restaurant, bakery, R kitchen or culinary graduate.AREA(S) OF EXPERTISE DESIRED:Run hospitality program at Perfect Day, ability to independently test recipes and record detailed data, cook and serve meals to visitors.DESCRIPTION:Perfect Day is close to commercializing its first animal-free dairy protein products and we are seeking an intelligent, motivated Sous Chef to join our Food Development team. The ideal candidate will be driven and will do what it takes to contribute to a small team in a fast paced, startup environment.CORE RESPONSIBILITIES:Oversee the hospitality program at Perfect Day HQ, including shopping and cooking meals for visiting guests, setting up beverages and snacks for meetings, keeping inventory of hospitality supplies.Responsible for cleanliness and overseeing maintenance of the culinary kitchen, kitchen equipment and inventory management.Assist with experiments and recipe testing as needed utilizing knowledge of food ingredients, food products & food manufacturing processes techniques to perform experiments, testing the effectiveness of functional properties of microflora-based proteins in above dairy & food product applications. Use bench top and pilot plant tools to conduct the experiment.Responsible for independent projects, culinary initiatives or as directed by the Research Chef.REQUIREMENTS:2-4 years experience in a full-service restaurant, bakery or R kitchen or recent culinary graduate.Understanding of food ingredients, nutrition, and cooking tools.Candidate must possess experience with multiple styles of cooking and baking.Candidate must possess a high-level communication skills, organization, and collaborative skills, and demonstrated ability to innovate, troubleshoot, and thrive in a dynamic cross-functional team environment.Ability to think and adapt to a rapidly changing environment.Maintain a high degree of accuracy and meticulous attention to detail.Capable of managing independent projects while working in team setting.Ability to step up and perform kitchen duties as assigned including but not limited to food purchasing,ingredient weighing, batching, recipe development and testing, food processing.Shipping samples to customers, managing incoming samples.Washing dishes as required.True love of hospitality, unphased by changing projects & priorities, humble, patient and unperturbed by chaos.Have a current Serve Safe certification or be willing to get certified within 30 days of hire.PHYSICAL DEMANDS:Position requires the ability to stand or sit for prolonged periods, climb, kneel, bend, and consistently lift to 50 lbs.WORK ENVIRONMENT:Position located in a mix of typical laboratory, workshop and kitchen environments, and requires a tolerance for high worker traffic, close quarters, noise, odors, dust, transiently wet and dirty floors, and varying room temperatures and lighting.
Nov 20, 2019
Full time
LOCATION:Emeryville, CAPOSITION:Full time, non-exemptREQUIRED EDUCATION:Versed in culinary arts with some knowledge and or interest in food science, minimum of 2 years in full-service restaurant, bakery, R kitchen or culinary graduate.AREA(S) OF EXPERTISE DESIRED:Run hospitality program at Perfect Day, ability to independently test recipes and record detailed data, cook and serve meals to visitors.DESCRIPTION:Perfect Day is close to commercializing its first animal-free dairy protein products and we are seeking an intelligent, motivated Sous Chef to join our Food Development team. The ideal candidate will be driven and will do what it takes to contribute to a small team in a fast paced, startup environment.CORE RESPONSIBILITIES:Oversee the hospitality program at Perfect Day HQ, including shopping and cooking meals for visiting guests, setting up beverages and snacks for meetings, keeping inventory of hospitality supplies.Responsible for cleanliness and overseeing maintenance of the culinary kitchen, kitchen equipment and inventory management.Assist with experiments and recipe testing as needed utilizing knowledge of food ingredients, food products & food manufacturing processes techniques to perform experiments, testing the effectiveness of functional properties of microflora-based proteins in above dairy & food product applications. Use bench top and pilot plant tools to conduct the experiment.Responsible for independent projects, culinary initiatives or as directed by the Research Chef.REQUIREMENTS:2-4 years experience in a full-service restaurant, bakery or R kitchen or recent culinary graduate.Understanding of food ingredients, nutrition, and cooking tools.Candidate must possess experience with multiple styles of cooking and baking.Candidate must possess a high-level communication skills, organization, and collaborative skills, and demonstrated ability to innovate, troubleshoot, and thrive in a dynamic cross-functional team environment.Ability to think and adapt to a rapidly changing environment.Maintain a high degree of accuracy and meticulous attention to detail.Capable of managing independent projects while working in team setting.Ability to step up and perform kitchen duties as assigned including but not limited to food purchasing,ingredient weighing, batching, recipe development and testing, food processing.Shipping samples to customers, managing incoming samples.Washing dishes as required.True love of hospitality, unphased by changing projects & priorities, humble, patient and unperturbed by chaos.Have a current Serve Safe certification or be willing to get certified within 30 days of hire.PHYSICAL DEMANDS:Position requires the ability to stand or sit for prolonged periods, climb, kneel, bend, and consistently lift to 50 lbs.WORK ENVIRONMENT:Position located in a mix of typical laboratory, workshop and kitchen environments, and requires a tolerance for high worker traffic, close quarters, noise, odors, dust, transiently wet and dirty floors, and varying room temperatures and lighting.
THE JOBResponsible for baking off menu items as well as creating fillings and toppings andassembly. In this position you will report to the Pastry Chef to produce high qualitypastries with precision. Be a part of the creative process and have a hand in producingdelicious pastries in a show kitchen!RESPONSIBILITIESSupport various stages of croissant production.Support completion of various other menu items.Operate dough sheeter to laminate croissant doughs with double and single folds.Do turns for doughs; make croissant dough.Shape laminated croissant dough into various shapes.Sheet butter for lamination; punch down doughs.Properly weigh all shaped dough to ensure consistency in final productEffectively maintain and execute a strict baking scheduleFill, garnish, and glaze pastriesMaintain awareness of correct oven setting to bake off a variety of pastriesPrepare various fillingsOperating a commercial mixer and mixing doughProof unbaked products and operate a deep fryer to fry donutsFulfill prep tasks as neededMaintain cleanliness of your work area and refrigeratorOperate quickly in a fast-paced environment with the ability to remain calm underpressure.Assist in inventory management duties.Maintaining knowledge of and exemplifying Company Values and Policies.Work with the team to develop and facilitate menu updates and create new ideas.Analyze recipes to determine product costs based on food, labor, and overhead.Work as a team to train and coach new staff.Assist in production management including but not limited to determining andproduction schedules; coordinating, planning and budgeting for all foodand quality control.MINIMUM REQUIREMENTSCollaborate with staff to ensure all tasks are done on time.Weekend availability.Strong attention to detail in product quality and consistency.Efficient and clean work style.Great ability to manage time productively and meet deadlines.General knowledge of viennoiserie.Maintain cleanliness and organization of work area, refrigerators, freezers andStorage.Operate quickly in a fast-paced environment and remain calm under pressure.Reliability to arrive to early morning shifts on time.Must have the physical abilities to carry out the functions of the job description
Nov 20, 2019
Full time
THE JOBResponsible for baking off menu items as well as creating fillings and toppings andassembly. In this position you will report to the Pastry Chef to produce high qualitypastries with precision. Be a part of the creative process and have a hand in producingdelicious pastries in a show kitchen!RESPONSIBILITIESSupport various stages of croissant production.Support completion of various other menu items.Operate dough sheeter to laminate croissant doughs with double and single folds.Do turns for doughs; make croissant dough.Shape laminated croissant dough into various shapes.Sheet butter for lamination; punch down doughs.Properly weigh all shaped dough to ensure consistency in final productEffectively maintain and execute a strict baking scheduleFill, garnish, and glaze pastriesMaintain awareness of correct oven setting to bake off a variety of pastriesPrepare various fillingsOperating a commercial mixer and mixing doughProof unbaked products and operate a deep fryer to fry donutsFulfill prep tasks as neededMaintain cleanliness of your work area and refrigeratorOperate quickly in a fast-paced environment with the ability to remain calm underpressure.Assist in inventory management duties.Maintaining knowledge of and exemplifying Company Values and Policies.Work with the team to develop and facilitate menu updates and create new ideas.Analyze recipes to determine product costs based on food, labor, and overhead.Work as a team to train and coach new staff.Assist in production management including but not limited to determining andproduction schedules; coordinating, planning and budgeting for all foodand quality control.MINIMUM REQUIREMENTSCollaborate with staff to ensure all tasks are done on time.Weekend availability.Strong attention to detail in product quality and consistency.Efficient and clean work style.Great ability to manage time productively and meet deadlines.General knowledge of viennoiserie.Maintain cleanliness and organization of work area, refrigerators, freezers andStorage.Operate quickly in a fast-paced environment and remain calm under pressure.Reliability to arrive to early morning shifts on time.Must have the physical abilities to carry out the functions of the job description
Dartcor Food Services is recognized in the New Jersey-New York metro market for its standards of Excellence. Our internal network shares ideas and cultural experiences from around the Tri-State area. Dartcor Food Services is proud to serve the worlds most respected & successful corporations. Our recipe for success is based on customized programming, our entrepreneurial spirit and world-class hospitality.Working as a Sous Chef for Dartcor will allow you the opportunity to work with GREAT people that are passionate about what they do.This position is responsible for assiting in the supervision of all culinary operations of a central commissary kitchen in Whippany, NJ. You'll be tasked with creating elegant corporate and social off-premise events as well as craveable sandwiches, salads and entrees for our corporate dining clients.Responsibilities:Provides leadership in culinary production, operations and procurement.Help manage food and labor costs.Assist in planning and creating menus for daily food service operations and catered events.Develops culinary team members through appropriate coaching, training and mentoring.Maintains compliance standards for meal service, food quality and task performance.Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational productivity.
Nov 20, 2019
Full time
Dartcor Food Services is recognized in the New Jersey-New York metro market for its standards of Excellence. Our internal network shares ideas and cultural experiences from around the Tri-State area. Dartcor Food Services is proud to serve the worlds most respected & successful corporations. Our recipe for success is based on customized programming, our entrepreneurial spirit and world-class hospitality.Working as a Sous Chef for Dartcor will allow you the opportunity to work with GREAT people that are passionate about what they do.This position is responsible for assiting in the supervision of all culinary operations of a central commissary kitchen in Whippany, NJ. You'll be tasked with creating elegant corporate and social off-premise events as well as craveable sandwiches, salads and entrees for our corporate dining clients.Responsibilities:Provides leadership in culinary production, operations and procurement.Help manage food and labor costs.Assist in planning and creating menus for daily food service operations and catered events.Develops culinary team members through appropriate coaching, training and mentoring.Maintains compliance standards for meal service, food quality and task performance.Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational productivity.