In keeping with our rich culinary heritage, The Sagamore Resort's eight exceptional dining destinations include some of the most celebrated restaurants on Lake George. The Executive Sous Chef Northeast is responsible for assisting in coordinating, supervising and directing all aspects of the resort / hotel outlets and food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Candidate must be flexible and willing to travel and assist with task force operations. Have the ability to jump into an operation and assume a leadership role and assist in running high volume multiple outlet luxury resorts.
Oct 18, 2019
Full time
In keeping with our rich culinary heritage, The Sagamore Resort's eight exceptional dining destinations include some of the most celebrated restaurants on Lake George. The Executive Sous Chef Northeast is responsible for assisting in coordinating, supervising and directing all aspects of the resort / hotel outlets and food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Candidate must be flexible and willing to travel and assist with task force operations. Have the ability to jump into an operation and assume a leadership role and assist in running high volume multiple outlet luxury resorts.
Prominently situated in the dynamic Smale Riverfront Park, the Moerlein Lager House offers a guest experience unlike any other - a working microbrewery producing a full line of Moerlein craft brews, and delectable, scratch kitchen fare featuring grain spent breads, hand carved sandwiches and smoked rotisserie meats… foods reminiscent of those served in the city's celebrated 19th century beer gardens. Our Sous Chefs are creative, committed, decisive, and passionate. They operate as the Executive Chef's right hand in the kitchen following the outlines, specifications, and guidelines. Sous Chefs play a critical role in employing their culinary and managerial skills to enhance the guest experience. Other important qualities include: 1) Respect for guests and one's team 2) Strong communication skills 3) Business Sense 4) Passion for coaching, training, and developing one's team 5) Enhanced, hands-on leadership skills. Responsibilities include: Assist in the preparation and design of appetizers, entrees, and desserts. Produce a delicious, eye-catching, and high-quality product with attention to food costing and budgetary guidelines. Manage and develop team members in the kitchen, establishing a schedule that assesses and plays to the strengths of one's team. Ensure the kitchen operates in an efficient, timely manner that upholds company standards. Comply and enforce federal and state-specific health department standards. Maintain an approachable, patient, and positive attitude in working with one's Front of House and Back of House team. Perform administrative tasks (e.g. forecasting, food costing, inventory, payroll, scheduling, Labor Costing, etc.) Other duties as assigned. Qualifications: One to three years of previous Sous Chef experience in an upscale, scratch cooking kitchen. Ability to provide excellent professional references from former supervisors.
Oct 18, 2019
Full time
Prominently situated in the dynamic Smale Riverfront Park, the Moerlein Lager House offers a guest experience unlike any other - a working microbrewery producing a full line of Moerlein craft brews, and delectable, scratch kitchen fare featuring grain spent breads, hand carved sandwiches and smoked rotisserie meats… foods reminiscent of those served in the city's celebrated 19th century beer gardens. Our Sous Chefs are creative, committed, decisive, and passionate. They operate as the Executive Chef's right hand in the kitchen following the outlines, specifications, and guidelines. Sous Chefs play a critical role in employing their culinary and managerial skills to enhance the guest experience. Other important qualities include: 1) Respect for guests and one's team 2) Strong communication skills 3) Business Sense 4) Passion for coaching, training, and developing one's team 5) Enhanced, hands-on leadership skills. Responsibilities include: Assist in the preparation and design of appetizers, entrees, and desserts. Produce a delicious, eye-catching, and high-quality product with attention to food costing and budgetary guidelines. Manage and develop team members in the kitchen, establishing a schedule that assesses and plays to the strengths of one's team. Ensure the kitchen operates in an efficient, timely manner that upholds company standards. Comply and enforce federal and state-specific health department standards. Maintain an approachable, patient, and positive attitude in working with one's Front of House and Back of House team. Perform administrative tasks (e.g. forecasting, food costing, inventory, payroll, scheduling, Labor Costing, etc.) Other duties as assigned. Qualifications: One to three years of previous Sous Chef experience in an upscale, scratch cooking kitchen. Ability to provide excellent professional references from former supervisors.
Who we are: Set on 70 acres of panoramic natural terrain, Enchantment Resort® stands at the doorway of secluded Boynton Canyon…surrounded by red rock formations known for inspiring the mind, body and spirit. We offer Endless activities for all ages, extraordinary dining and luxurious rooms. We have been honored with numerous awards and recognition as one of the world's best resorts. We are committed to our Team Members, our Guests, and our Community. Basic Function : The Executive Sous Chef is responsible for the day to day operations of the Che Ah Chi Restaurant, View 180 and Clubhouse stewarding including but not limited to the ongoing development and engagement of cooks/stewards, coordination of new menu ideas and utilization of products to maximize customer satisfaction and financial goals to include revenue generation and control of food cost. He / she will oversee food preparation & production, monitor inventory & portion control. The Executive Sous Chef assumes all the duties of the Executive Chef in his/her absence. Also supports the executive chef in all kitchen areas through the resort to ensure a consistent, high quality product is produced. Essential Functions : Report all daily happenings to the Executive Chef Order and maintain pars in the kitchen Responsible for maintaining food quality standards set by the Executive Chef and ensuring guest satisfaction with zero defects Work closely with the Executive Chef in menu development and presentation Work closely with the Executive Chef to standardize recipes Responsible along with Executive Chef, in maintaining overall food and labor costs within budgetary guidelines for culinary operations. Maintain hygiene standards throughout the kitchen that are set by company Involved in staff recruiting and monitoring their performance Set standards and maintain food presentation quality in all outlets at all times along with the Executive Chef Play active role in dining room visiting tables and observing service Promote restaurant through public promotional events and media visits and interviews. Execute all production and plating in a timely, efficient manner and to exceed guest expectations Source out new, exciting and local products and supplies to constantly develop menus Remain on top of culinary trends and always seek to improve progressive menus Responsible for scheduling of staff in the kitchens and ensuring that schedules are posted in a timely fashion Track employee staffing and process payroll records for culinary staff Ensure that proper par stocks of all food items are maintained and manage purchasing, receiving, inventory control and stock rotation Always be well groomed, in proper uniform, and be a role model to all staff Ensure that all inter-kitchen transfers are done in a timely manner and brought to the Executive Chef and Director of F&B for authorization Liaise with pest control and contracted kitchen cleaning company and monitor quality of service provided. Report any problems to the Executive Chef Receive all goods and ensure that they meet company quality specifications and reject those items that do not Ensure that all cook and hold temperatures of meats and sauces are maintained to county health standards Responsible for monthly inventory of all items in the main kitchen on the last day of each month Ensure that standard recipes are being followed at all times Execute modern, cutting edge culinary trends Liaise with restaurant managers, supervisors and service staff regarding service issues Work closely with the Pastry Chef in developing new desserts Other duties as assigned Supervision Exercised : Cooks and all Utility personnel Supervision Received : Executive Chef Responsibility & Authority : Maintain a high level of guest service at all times with quality products Uphold the resort commitment to hospitality Work closely with all departments to ensure guest service levels are being met Deal effectively with all departments with regular communication Assist with management of all culinary operations Minimum Requirements : Degree from a post-secondary culinary arts program is desired and a minimum 5 years' experience in Fine/High end dining environment. Requires 3 to 4 years' experience in an executive or Senior Sous Chef position for both a Production Kitchen and an a la carte kitchen within a hotel environment. Computer skills required in Word, Excel, and food & beverage software. Must be able to speak clearly and listen attentively to employees, dining room staff and guests. Must be able to stand and exert well-paced mobility for periods up to twelve (12) hours in length. Must have excellent communication skills, both verbal and written. Must maintain food handler's certification. Basic command of Spanish helpful
Oct 18, 2019
Full time
Who we are: Set on 70 acres of panoramic natural terrain, Enchantment Resort® stands at the doorway of secluded Boynton Canyon…surrounded by red rock formations known for inspiring the mind, body and spirit. We offer Endless activities for all ages, extraordinary dining and luxurious rooms. We have been honored with numerous awards and recognition as one of the world's best resorts. We are committed to our Team Members, our Guests, and our Community. Basic Function : The Executive Sous Chef is responsible for the day to day operations of the Che Ah Chi Restaurant, View 180 and Clubhouse stewarding including but not limited to the ongoing development and engagement of cooks/stewards, coordination of new menu ideas and utilization of products to maximize customer satisfaction and financial goals to include revenue generation and control of food cost. He / she will oversee food preparation & production, monitor inventory & portion control. The Executive Sous Chef assumes all the duties of the Executive Chef in his/her absence. Also supports the executive chef in all kitchen areas through the resort to ensure a consistent, high quality product is produced. Essential Functions : Report all daily happenings to the Executive Chef Order and maintain pars in the kitchen Responsible for maintaining food quality standards set by the Executive Chef and ensuring guest satisfaction with zero defects Work closely with the Executive Chef in menu development and presentation Work closely with the Executive Chef to standardize recipes Responsible along with Executive Chef, in maintaining overall food and labor costs within budgetary guidelines for culinary operations. Maintain hygiene standards throughout the kitchen that are set by company Involved in staff recruiting and monitoring their performance Set standards and maintain food presentation quality in all outlets at all times along with the Executive Chef Play active role in dining room visiting tables and observing service Promote restaurant through public promotional events and media visits and interviews. Execute all production and plating in a timely, efficient manner and to exceed guest expectations Source out new, exciting and local products and supplies to constantly develop menus Remain on top of culinary trends and always seek to improve progressive menus Responsible for scheduling of staff in the kitchens and ensuring that schedules are posted in a timely fashion Track employee staffing and process payroll records for culinary staff Ensure that proper par stocks of all food items are maintained and manage purchasing, receiving, inventory control and stock rotation Always be well groomed, in proper uniform, and be a role model to all staff Ensure that all inter-kitchen transfers are done in a timely manner and brought to the Executive Chef and Director of F&B for authorization Liaise with pest control and contracted kitchen cleaning company and monitor quality of service provided. Report any problems to the Executive Chef Receive all goods and ensure that they meet company quality specifications and reject those items that do not Ensure that all cook and hold temperatures of meats and sauces are maintained to county health standards Responsible for monthly inventory of all items in the main kitchen on the last day of each month Ensure that standard recipes are being followed at all times Execute modern, cutting edge culinary trends Liaise with restaurant managers, supervisors and service staff regarding service issues Work closely with the Pastry Chef in developing new desserts Other duties as assigned Supervision Exercised : Cooks and all Utility personnel Supervision Received : Executive Chef Responsibility & Authority : Maintain a high level of guest service at all times with quality products Uphold the resort commitment to hospitality Work closely with all departments to ensure guest service levels are being met Deal effectively with all departments with regular communication Assist with management of all culinary operations Minimum Requirements : Degree from a post-secondary culinary arts program is desired and a minimum 5 years' experience in Fine/High end dining environment. Requires 3 to 4 years' experience in an executive or Senior Sous Chef position for both a Production Kitchen and an a la carte kitchen within a hotel environment. Computer skills required in Word, Excel, and food & beverage software. Must be able to speak clearly and listen attentively to employees, dining room staff and guests. Must be able to stand and exert well-paced mobility for periods up to twelve (12) hours in length. Must have excellent communication skills, both verbal and written. Must maintain food handler's certification. Basic command of Spanish helpful
Posting Date Oct 08, 2019 Job Number Job Category Food and Beverage & Culinary Location JW Marriott Marco Island Beach Resort, 400 S. Collier Blvd., Marco Island, Florida, United States VIEW ON MAP Brand Marriott Hotels Resorts /JW Marriott Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels. Marriott Hotels, Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. * Assists Executive Chef with all kitchen operations and preparation. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling and sanitation standards. * Performs all duties of kitchen managers and employees as necessary. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with all applicable laws and regulations. * Follows proper handling and right temperature of all food products. * Operates and maintains all department equipment and reports malfunctions. * Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Leads shifts while personally preparing food items and executing requests based on required specifications. * 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. * Serves as a role model to demonstrate appropriate behaviors. * Maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures property policies are administered fairly and consistently. * Communicates performance expectations in accordance with job descriptions for each position. * Recognizes success performance and produces 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. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Interacts with guests to obtain feedback on product quality and service levels. * Handles guest problems and complaints. Maintaining Culinary Goals * Achieves and exceeds goals including performance goals, budget goals, team goals, etc. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. * Trains employees in safety procedures. 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. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Participates in the employee performance appraisal process, providing feedback as needed. * Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities * Provides information to 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. * Attends and participates in all pertinent meetings. 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.
Oct 18, 2019
Full time
Posting Date Oct 08, 2019 Job Number Job Category Food and Beverage & Culinary Location JW Marriott Marco Island Beach Resort, 400 S. Collier Blvd., Marco Island, Florida, United States VIEW ON MAP Brand Marriott Hotels Resorts /JW Marriott Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels. Marriott Hotels, Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. * Assists Executive Chef with all kitchen operations and preparation. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling and sanitation standards. * Performs all duties of kitchen managers and employees as necessary. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with all applicable laws and regulations. * Follows proper handling and right temperature of all food products. * Operates and maintains all department equipment and reports malfunctions. * Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Leads shifts while personally preparing food items and executing requests based on required specifications. * 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. * Serves as a role model to demonstrate appropriate behaviors. * Maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures property policies are administered fairly and consistently. * Communicates performance expectations in accordance with job descriptions for each position. * Recognizes success performance and produces 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. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Interacts with guests to obtain feedback on product quality and service levels. * Handles guest problems and complaints. Maintaining Culinary Goals * Achieves and exceeds goals including performance goals, budget goals, team goals, etc. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. * Trains employees in safety procedures. 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. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Participates in the employee performance appraisal process, providing feedback as needed. * Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities * Provides information to 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. * Attends and participates in all pertinent meetings. 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.
Posting Date Oct 08, 2019 Job Number Job Category Food and Beverage & Culinary Location JW Marriott Marco Island Beach Resort, 400 S. Collier Blvd., Marco Island, Florida, United States VIEW ON MAP Brand Marriott Hotels Resorts /JW Marriott Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels. Marriott Hotels, Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. * Assists Executive Chef with all kitchen operations and preparation. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling and sanitation standards. * Performs all duties of kitchen managers and employees as necessary. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with all applicable laws and regulations. * Follows proper handling and right temperature of all food products. * Operates and maintains all department equipment and reports malfunctions. * Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Leads shifts while personally preparing food items and executing requests based on required specifications. * 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. * Serves as a role model to demonstrate appropriate behaviors. * Maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures property policies are administered fairly and consistently. * Communicates performance expectations in accordance with job descriptions for each position. * Recognizes success performance and produces 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. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Interacts with guests to obtain feedback on product quality and service levels. * Handles guest problems and complaints. Maintaining Culinary Goals * Achieves and exceeds goals including performance goals, budget goals, team goals, etc. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. * Trains employees in safety procedures. 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. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Participates in the employee performance appraisal process, providing feedback as needed. * Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities * Provides information to 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. * Attends and participates in all pertinent meetings. 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.
Oct 18, 2019
Full time
Posting Date Oct 08, 2019 Job Number Job Category Food and Beverage & Culinary Location JW Marriott Marco Island Beach Resort, 400 S. Collier Blvd., Marco Island, Florida, United States VIEW ON MAP Brand Marriott Hotels Resorts /JW Marriott Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels. Marriott Hotels, Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. * Assists Executive Chef with all kitchen operations and preparation. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling and sanitation standards. * Performs all duties of kitchen managers and employees as necessary. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with all applicable laws and regulations. * Follows proper handling and right temperature of all food products. * Operates and maintains all department equipment and reports malfunctions. * Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Leads shifts while personally preparing food items and executing requests based on required specifications. * 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. * Serves as a role model to demonstrate appropriate behaviors. * Maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures property policies are administered fairly and consistently. * Communicates performance expectations in accordance with job descriptions for each position. * Recognizes success performance and produces 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. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Interacts with guests to obtain feedback on product quality and service levels. * Handles guest problems and complaints. Maintaining Culinary Goals * Achieves and exceeds goals including performance goals, budget goals, team goals, etc. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. * Trains employees in safety procedures. 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. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Participates in the employee performance appraisal process, providing feedback as needed. * Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities * Provides information to 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. * Attends and participates in all pertinent meetings. 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.
Posting Date Oct 07, 2019 Job Number Job Category Food and Beverage & Culinary Location JW Marriott Savannah Plant Riverside District, 300 West River Street, Savannah, Georgia, United States VIEW ON MAP Brand Marriott Hotels Resorts /JW Marriott Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us Thank you for your interest in this position. It is a job opportunity with one of Marriott International's franchisees. Please Apply Online at Additional Information: This hotel is owned and operated by an independent franchisee, Kessler Enterprise, Inc. IV. The franchisee controls all aspects of the hotel's employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International. Beginning in late 2019, JW Marriott Savannah Plant Riverside District is set to transform Savannah's historic riverfront into a vibrant new entertainment destination inviting guests and visitors to experience incredible dining between 12+ outlets, live music and concerts, high-end shopping and inspired hotel stays. The JW Marriott Savannah will offer 419 beautifully appointed guest rooms and suites for couples, families, business guests and groups looking for inspiration, and discerning travelers with an appetite for something different. JW Marriott Savannah offers a work experience unlike any other-where pursuing your passion is not only welcomed, it's actively encouraged. We're seeking over 700 new associates (aka Grand Performers) to fill positions in entertainment, hospitality and other specialty services at Plant Riverside District. As a Grand Performer, you will have access to ELITE Benefits/Perks such as: * Hotel Stay and Food/Beverage discounts at Marriott Hotels Worldwide for you and your family/friends * Free Employee Meals! * We are all friends here! Refer your friends and get a Bonus up to $2000 if they are hired! * Largest Hospitality Employer in Savannah - growth opportunities are unlimited! * 20% Discount at all Kessler restaurants, Art Galleries, and Spas * Start early with your Retirement Plan! 401K match up to 6% - goes into effect after 3 months * Health Insurance Plans as low as $22/week! * Stay Healthy! Kessler Wellness Challenge - promotes healthy lifestyle with discounts at gyms and giveaways * Discounted Bus Passes * We care about your Fur Babies too! We provide discounted Pet Insurance! * 23 days of Paid Time Off (PTO)/year - start accruing right away! * Enjoy the Holidays! We offer Seven (7) paid holidays throughout the year! * "Tickets at Work" discounts, special access to theme parks and more! * Recognition Program with amazing prizes! * Tuition Reimbursement and Professional Certification Assistance * Company paid Basic Life Insurance $10,000 * This position is expected to start 1 month prior to opening date* Summary: The Sous Chef is responsible for assisting the Executive Chef and the Executive Sous Chef with the daily operation of the kitchen. This includes the seamless execution of preparing and cooking meals in order to provide an exceptional experience for our guests in a family style setting. Supervisory Responsibilities: * Cooks and Kitchen Supervisors Essential Duties / Tasks / Responsibilities: * Core duties and responsibilities include the following. Other duties may be assigned * Assist the Executive Chef and Executive Sous Chef in ensuring the guest experience is second to none * Interact with guests, ensuring their needs are being met and expectations exceeded * Ensure that all preparation for functions and outlets are completed daily * Prepare and cook breakfast and set up food items according to the specifications * Prepare and cook lunch and to-go meals * Prepare and cook dinner during the Executive Chef's days off and assist when necessary * Ensure food quality control * Cook meals on the grill during special events and outings * Set up and tear down for group functions * Maintain cleanliness of kitchen, dining room and function areas * Adhere to federal and state laws * Assist the Executive Chef in developing menus, recipe cards and specifications * Maintain coolers and storage areas * Adhere to proper safety and sanitation guidelines * Collaborate with the Executive Chef and Management to find points of distinction and continue to raise the bar * Be a pro-active leader who is constantly looking for new and more effective ways of improving products, service and profitability * Assist the Executive Chef in tracking food costs and completing monthly inventory * Promote overall success of the Ranch through personal interaction with other Grand Performers, guests, and vendors * Work collaboratively with other Grand Performers * All other duties as assigned, planned or un-planned Knowledge / Skills / Abilities (KSA's) * Advanced knowledge of food preparation practices * Ability to prepare wide range of culinary offerings * Ability to communicate in the English language * Must project a professional demeanor, pleasant personality, and positive attitude, neat and well-groomed appearance. * Ability to maintain and build relationships with existing and potential clients as well as industry contacts Work Environment: * Must be able to safely prepare food in variety of styles while using available kitchen tools and equipment (sharp knives, moving objects, high heat) * Must be able to work safely in a kitchen environment with high temperatures and humidity * Must be able to work outdoors in variable weather including heat and cold * Working on tiled floor; slippery conditions may exist; proper footwear required * Overtime is frequently required with or without notice. * Schedules may vary from week to week based on business demands This job description is not an exclusive or exhaustive list of all job functions that an incumbent/Grand Performer in this position may be asked to perform. Experience / Education / Certifications: * Culinary degree or certification or equivalent experience-required * Prior experience in an upscale hotel or ranch setting This company is an equal opportunity employer. frnch1
Oct 18, 2019
Full time
Posting Date Oct 07, 2019 Job Number Job Category Food and Beverage & Culinary Location JW Marriott Savannah Plant Riverside District, 300 West River Street, Savannah, Georgia, United States VIEW ON MAP Brand Marriott Hotels Resorts /JW Marriott Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us Thank you for your interest in this position. It is a job opportunity with one of Marriott International's franchisees. Please Apply Online at Additional Information: This hotel is owned and operated by an independent franchisee, Kessler Enterprise, Inc. IV. The franchisee controls all aspects of the hotel's employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International. Beginning in late 2019, JW Marriott Savannah Plant Riverside District is set to transform Savannah's historic riverfront into a vibrant new entertainment destination inviting guests and visitors to experience incredible dining between 12+ outlets, live music and concerts, high-end shopping and inspired hotel stays. The JW Marriott Savannah will offer 419 beautifully appointed guest rooms and suites for couples, families, business guests and groups looking for inspiration, and discerning travelers with an appetite for something different. JW Marriott Savannah offers a work experience unlike any other-where pursuing your passion is not only welcomed, it's actively encouraged. We're seeking over 700 new associates (aka Grand Performers) to fill positions in entertainment, hospitality and other specialty services at Plant Riverside District. As a Grand Performer, you will have access to ELITE Benefits/Perks such as: * Hotel Stay and Food/Beverage discounts at Marriott Hotels Worldwide for you and your family/friends * Free Employee Meals! * We are all friends here! Refer your friends and get a Bonus up to $2000 if they are hired! * Largest Hospitality Employer in Savannah - growth opportunities are unlimited! * 20% Discount at all Kessler restaurants, Art Galleries, and Spas * Start early with your Retirement Plan! 401K match up to 6% - goes into effect after 3 months * Health Insurance Plans as low as $22/week! * Stay Healthy! Kessler Wellness Challenge - promotes healthy lifestyle with discounts at gyms and giveaways * Discounted Bus Passes * We care about your Fur Babies too! We provide discounted Pet Insurance! * 23 days of Paid Time Off (PTO)/year - start accruing right away! * Enjoy the Holidays! We offer Seven (7) paid holidays throughout the year! * "Tickets at Work" discounts, special access to theme parks and more! * Recognition Program with amazing prizes! * Tuition Reimbursement and Professional Certification Assistance * Company paid Basic Life Insurance $10,000 * This position is expected to start 1 month prior to opening date* Summary: The Sous Chef is responsible for assisting the Executive Chef and the Executive Sous Chef with the daily operation of the kitchen. This includes the seamless execution of preparing and cooking meals in order to provide an exceptional experience for our guests in a family style setting. Supervisory Responsibilities: * Cooks and Kitchen Supervisors Essential Duties / Tasks / Responsibilities: * Core duties and responsibilities include the following. Other duties may be assigned * Assist the Executive Chef and Executive Sous Chef in ensuring the guest experience is second to none * Interact with guests, ensuring their needs are being met and expectations exceeded * Ensure that all preparation for functions and outlets are completed daily * Prepare and cook breakfast and set up food items according to the specifications * Prepare and cook lunch and to-go meals * Prepare and cook dinner during the Executive Chef's days off and assist when necessary * Ensure food quality control * Cook meals on the grill during special events and outings * Set up and tear down for group functions * Maintain cleanliness of kitchen, dining room and function areas * Adhere to federal and state laws * Assist the Executive Chef in developing menus, recipe cards and specifications * Maintain coolers and storage areas * Adhere to proper safety and sanitation guidelines * Collaborate with the Executive Chef and Management to find points of distinction and continue to raise the bar * Be a pro-active leader who is constantly looking for new and more effective ways of improving products, service and profitability * Assist the Executive Chef in tracking food costs and completing monthly inventory * Promote overall success of the Ranch through personal interaction with other Grand Performers, guests, and vendors * Work collaboratively with other Grand Performers * All other duties as assigned, planned or un-planned Knowledge / Skills / Abilities (KSA's) * Advanced knowledge of food preparation practices * Ability to prepare wide range of culinary offerings * Ability to communicate in the English language * Must project a professional demeanor, pleasant personality, and positive attitude, neat and well-groomed appearance. * Ability to maintain and build relationships with existing and potential clients as well as industry contacts Work Environment: * Must be able to safely prepare food in variety of styles while using available kitchen tools and equipment (sharp knives, moving objects, high heat) * Must be able to work safely in a kitchen environment with high temperatures and humidity * Must be able to work outdoors in variable weather including heat and cold * Working on tiled floor; slippery conditions may exist; proper footwear required * Overtime is frequently required with or without notice. * Schedules may vary from week to week based on business demands This job description is not an exclusive or exhaustive list of all job functions that an incumbent/Grand Performer in this position may be asked to perform. Experience / Education / Certifications: * Culinary degree or certification or equivalent experience-required * Prior experience in an upscale hotel or ranch setting This company is an equal opportunity employer. frnch1
The OpportunityRowland's Bar & Grill is a modern gastropub restaurant serving burgers and American food with a lively happy hour, located in Macy's next to Penn Station.ResponsibilitiesHands 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. QualificationsMinimum 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 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 OpportunityDelaware 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. Associated topics: catering, chief chef, deli chef, executive kitchen, grill chef, lead, pastry, pastry chef, service manager, tavern
Oct 18, 2019
Full time
The OpportunityRowland's Bar & Grill is a modern gastropub restaurant serving burgers and American food with a lively happy hour, located in Macy's next to Penn Station.ResponsibilitiesHands 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. QualificationsMinimum 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 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 OpportunityDelaware 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. Associated topics: catering, chief chef, deli chef, executive kitchen, grill chef, lead, pastry, pastry chef, service manager, tavern
High-LeveloLeader of BOH operations, including: supervising the overall preparation and execution of banquet menu, training and developing line cooks, maintaining low staff turnover rates.oPrimary responsibility for the preparation of catered food for public and private events as dictated by event schedule.oSupport daily production, preparation, and presentation of restaurant a la carte food to ensure a quality product.oManage and motivate kitchen staff. Train new kitchen employees. Ensure that all kitchen workers are performing at the required level.oAssist Executive Chef with scheduling kitchen staff.oServe as expediter/expediter trainer for the kitchen to ensure food leaving the kitchen is presented properly.oAssume responsibilities of Executive Chef in Chefs absence.oAssist in maintaining proper storage of food and upkeep of food storage venues.oSet and continually ensure high standards of sanitation and food safety laws and regulations.TacticaloWork with Executive Chef in reviewing financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.oMonitor sanitation practices to ensure that employees follow standards and regulations.oResponsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.oMonitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.oCoordinate assignments of cooking personnel to ensure economical use of food and timely preparation.oContribute to planning of menus and food utilization.oCheck the quality of raw or cooked food products to ensure that standards are met.oCheck and maintain proper food holding and refrigeration temperature control points.oEstimate amounts and costs of required supplies, such as food and ingredients.oControl food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.oWork with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.oSupervise or coordinate activities of cooks or workers engaged in food preparation.oEnsure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.oInspect supplies, equipment, or work areas to ensure conformance to established standards.oDetermine production schedules and staff requirements necessary to ensure timely delivery of services.oCheck the quantity and quality of received products.oPrepare and cook foods of all types, either on a regular basis or for special guests or functions.oWork with Executive Chef in reviewing and grading of performance appraisals of kitchen staff.oProvide orientation of company and department rules, policies and procedures to new kitchen employees.oOversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, proper lifting and carrying techniques, and handling hazardous materials.oDemonstrate new cooking techniques or equipment to staff.oEnsure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.oPrepare all required paperwork, including forms, reports and schedules in an organized and timely manner.oAttend all scheduled employee meetings and offers suggestions for improvement.oCoordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.oFill-in for fellow employees where needed to ensure guest service standards and efficient operations.Minimum QualificationsoCulinary Expertise - Three or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediteroSelf-motivated and willingness to do whatever it takesoAttention to detail and attentiveness to customer service and satisfactionoDetail-oriented planning and organizationoMultitasking and prioritizing multiple demands and needs at the same timeoAt least two years of experience in a leadership capacityoAble to teach and learn from all employees in a collaborative effortoEfficient knife skillsoHS Diploma; Culinary Arts or relevant degree preferredoBackground in a la carte menu development and food preparationoAble to communicate effectively with managers and kitchen personneloAble to reach, bend, stoop and frequently lift up to 50 poundsoAble to work in a standing position for long periods of time (up to 9 hours)
Oct 18, 2019
Full time
High-LeveloLeader of BOH operations, including: supervising the overall preparation and execution of banquet menu, training and developing line cooks, maintaining low staff turnover rates.oPrimary responsibility for the preparation of catered food for public and private events as dictated by event schedule.oSupport daily production, preparation, and presentation of restaurant a la carte food to ensure a quality product.oManage and motivate kitchen staff. Train new kitchen employees. Ensure that all kitchen workers are performing at the required level.oAssist Executive Chef with scheduling kitchen staff.oServe as expediter/expediter trainer for the kitchen to ensure food leaving the kitchen is presented properly.oAssume responsibilities of Executive Chef in Chefs absence.oAssist in maintaining proper storage of food and upkeep of food storage venues.oSet and continually ensure high standards of sanitation and food safety laws and regulations.TacticaloWork with Executive Chef in reviewing financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.oMonitor sanitation practices to ensure that employees follow standards and regulations.oResponsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.oMonitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.oCoordinate assignments of cooking personnel to ensure economical use of food and timely preparation.oContribute to planning of menus and food utilization.oCheck the quality of raw or cooked food products to ensure that standards are met.oCheck and maintain proper food holding and refrigeration temperature control points.oEstimate amounts and costs of required supplies, such as food and ingredients.oControl food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.oWork with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.oSupervise or coordinate activities of cooks or workers engaged in food preparation.oEnsure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.oInspect supplies, equipment, or work areas to ensure conformance to established standards.oDetermine production schedules and staff requirements necessary to ensure timely delivery of services.oCheck the quantity and quality of received products.oPrepare and cook foods of all types, either on a regular basis or for special guests or functions.oWork with Executive Chef in reviewing and grading of performance appraisals of kitchen staff.oProvide orientation of company and department rules, policies and procedures to new kitchen employees.oOversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, proper lifting and carrying techniques, and handling hazardous materials.oDemonstrate new cooking techniques or equipment to staff.oEnsure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.oPrepare all required paperwork, including forms, reports and schedules in an organized and timely manner.oAttend all scheduled employee meetings and offers suggestions for improvement.oCoordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.oFill-in for fellow employees where needed to ensure guest service standards and efficient operations.Minimum QualificationsoCulinary Expertise - Three or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediteroSelf-motivated and willingness to do whatever it takesoAttention to detail and attentiveness to customer service and satisfactionoDetail-oriented planning and organizationoMultitasking and prioritizing multiple demands and needs at the same timeoAt least two years of experience in a leadership capacityoAble to teach and learn from all employees in a collaborative effortoEfficient knife skillsoHS Diploma; Culinary Arts or relevant degree preferredoBackground in a la carte menu development and food preparationoAble to communicate effectively with managers and kitchen personneloAble to reach, bend, stoop and frequently lift up to 50 poundsoAble to work in a standing position for long periods of time (up to 9 hours)
ELM Restaurant Group, founded in 2009, is an innovative and rapidly expanding restaurant group based in Austin, Texas. ELM has opened and operates multiple award winning restaurants including Easy Tiger, 24 Diner, Italic, Irene's, Fareground and most recently, Cookbook Bar & Cafe. Were currently on the hunt for a full-time experienced Sous Chef to join our team at 24 Diner, our award winning Farm to Table restaurant in downtown Austin.We are looking for a passionate, capable, and hard-working Chef who is looking for growth opportunities within an amazing company.Please apply in person or submit your resume here with three references.Necessary skills:Experienced in high volume as a line cook or chefSkilled in large prep projects and kitchen organizationAbility to lead others and perform well under pressureCompensation includes a competitive salary and benefits.
Oct 18, 2019
Full time
ELM Restaurant Group, founded in 2009, is an innovative and rapidly expanding restaurant group based in Austin, Texas. ELM has opened and operates multiple award winning restaurants including Easy Tiger, 24 Diner, Italic, Irene's, Fareground and most recently, Cookbook Bar & Cafe. Were currently on the hunt for a full-time experienced Sous Chef to join our team at 24 Diner, our award winning Farm to Table restaurant in downtown Austin.We are looking for a passionate, capable, and hard-working Chef who is looking for growth opportunities within an amazing company.Please apply in person or submit your resume here with three references.Necessary skills:Experienced in high volume as a line cook or chefSkilled in large prep projects and kitchen organizationAbility to lead others and perform well under pressureCompensation includes a competitive salary and benefits.
Description This position will oversee and manage all kitchen responsibilities as outlined below as part of a team. A Minimum 2 years of experience managing a kitchen as a kitchen manager or chef, preferably a high volume establishment Culinary degree preferred but not mandatory Requirements Responsibilities Include but not limited to the following: Maintain a high standard of daily food prep and production Place orders with multiple distributors Production of seasonal and local dishes Responsible for daily and monthly inventories Responsible for cleanliness of restaurant, including all coolers, freezers, storage rooms, and facilities as well as equipment Maintain proper procedures and ensure all staff follow food handling laws as mandated by the federal and local health departments Lead by Example Must be a Team Player Must have a current/valid Illinois Food Manager certification and willing to obtain allergy training certification Must be able to perform the following tasks: Understanding of HACCP in a scratch kitchen, including opening kitchen, setting kitchen up for lunch and dinner service Accurately filling out prep sheets Work and prep simultaneously Delegate duties to subordinates Work every station in the kitchen including dish, food runner, and busser Read as well as write recipes Calculate a plate cost Responsible for maintaining food costs, low waste, and labor Experience utilizing restaurant POS system for costing, inventory and recipe maintenance preferred. Apply directly:
Oct 18, 2019
Full time
Description This position will oversee and manage all kitchen responsibilities as outlined below as part of a team. A Minimum 2 years of experience managing a kitchen as a kitchen manager or chef, preferably a high volume establishment Culinary degree preferred but not mandatory Requirements Responsibilities Include but not limited to the following: Maintain a high standard of daily food prep and production Place orders with multiple distributors Production of seasonal and local dishes Responsible for daily and monthly inventories Responsible for cleanliness of restaurant, including all coolers, freezers, storage rooms, and facilities as well as equipment Maintain proper procedures and ensure all staff follow food handling laws as mandated by the federal and local health departments Lead by Example Must be a Team Player Must have a current/valid Illinois Food Manager certification and willing to obtain allergy training certification Must be able to perform the following tasks: Understanding of HACCP in a scratch kitchen, including opening kitchen, setting kitchen up for lunch and dinner service Accurately filling out prep sheets Work and prep simultaneously Delegate duties to subordinates Work every station in the kitchen including dish, food runner, and busser Read as well as write recipes Calculate a plate cost Responsible for maintaining food costs, low waste, and labor Experience utilizing restaurant POS system for costing, inventory and recipe maintenance preferred. Apply directly:
Responsibilities: Responsible, in conjunction with the Chef d'cuisine, for all aspects of managing the kitchen and the kitchen team ensuring quality and preparation of all menu items while assisting in the maintenance of cost and labor controls. Work with the Chef d'cuisine and the Executive Chef to develop menu items and daily specials. Assure Inventory is received properly.Requirements: Active Food Handlers Card. Previous kitchen/cooking experience.Duties: All duties are in conjunction with the Chef d'cuisine or when the Chef d'cuisine is not available to act in his place. Establish daily priorities and daily prep sheet for prep cooks; assign tasks to team members for execution. Help prepare and assign production and prep work to kitchen team. Order and maintain inventory of needed items for all menu items and kitchen supplies. Communicate with all staff during the shift so that everyone is aware of 86'd items and menu specials throughout the meal period. Ensure that all safety and health standards are maintained to Health Department standards. Minimize waste and maintain controls to comply with food and labor cost standards. Assist in preparation of kitchen schedules. Help maintain a competent and motivated team encouraging cooperation and learning. Be proactive in ordering basic supplies so that key items are in a never out situation. Make sure plating guides are followed. Schedule clean up and review equipment needs to ensure smooth, clean and safe operations. Make sure team members comply with recipe requirements. Observe guest feedback and confer with team members and servers to make sure guests are satisfied. Work on the line and expedite during dinner service. Make sure excess items are used efficiently. Make sure catering truck is clean and organized if applicable. Work in conjunction with the Chef d'Cuisine to maintain refrigerator logs.Skill Set: Ability to work with Executive Chef and Chef d'cuisine. Ability to work all stations of the kitchen operation. Excellent Communication/Organization skills. Knowledge of State/Local laws re: all aspects of labor relations, safety and health issues. Strong team leadership skills.Benefits: Meal plan/free food Health insurance for all full time employees 401k and vacation pay for all employees after 1 year 25% off health club membership Sick pay Associated topics: baker, corporate, corporate kitchen, culinary school, deli chef, executive kitchen, pastry, prep chef, restaurant chef, sushi chef
Oct 18, 2019
Full time
Responsibilities: Responsible, in conjunction with the Chef d'cuisine, for all aspects of managing the kitchen and the kitchen team ensuring quality and preparation of all menu items while assisting in the maintenance of cost and labor controls. Work with the Chef d'cuisine and the Executive Chef to develop menu items and daily specials. Assure Inventory is received properly.Requirements: Active Food Handlers Card. Previous kitchen/cooking experience.Duties: All duties are in conjunction with the Chef d'cuisine or when the Chef d'cuisine is not available to act in his place. Establish daily priorities and daily prep sheet for prep cooks; assign tasks to team members for execution. Help prepare and assign production and prep work to kitchen team. Order and maintain inventory of needed items for all menu items and kitchen supplies. Communicate with all staff during the shift so that everyone is aware of 86'd items and menu specials throughout the meal period. Ensure that all safety and health standards are maintained to Health Department standards. Minimize waste and maintain controls to comply with food and labor cost standards. Assist in preparation of kitchen schedules. Help maintain a competent and motivated team encouraging cooperation and learning. Be proactive in ordering basic supplies so that key items are in a never out situation. Make sure plating guides are followed. Schedule clean up and review equipment needs to ensure smooth, clean and safe operations. Make sure team members comply with recipe requirements. Observe guest feedback and confer with team members and servers to make sure guests are satisfied. Work on the line and expedite during dinner service. Make sure excess items are used efficiently. Make sure catering truck is clean and organized if applicable. Work in conjunction with the Chef d'Cuisine to maintain refrigerator logs.Skill Set: Ability to work with Executive Chef and Chef d'cuisine. Ability to work all stations of the kitchen operation. Excellent Communication/Organization skills. Knowledge of State/Local laws re: all aspects of labor relations, safety and health issues. Strong team leadership skills.Benefits: Meal plan/free food Health insurance for all full time employees 401k and vacation pay for all employees after 1 year 25% off health club membership Sick pay Associated topics: baker, corporate, corporate kitchen, culinary school, deli chef, executive kitchen, pastry, prep chef, restaurant chef, sushi chef
Posting Date Oct 11, 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? Yes 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 Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. * Assists Executive Chef with all kitchen operations and preparation. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling and sanitation standards. * Performs all duties of kitchen managers and employees as necessary. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with all applicable laws and regulations. * Follows proper handling and right temperature of all food products. * Operates and maintains all department equipment and reports malfunctions. * Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Leads shifts while personally preparing food items and executing requests based on required specifications. * 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. * Serves as a role model to demonstrate appropriate behaviors. * Maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures property policies are administered fairly and consistently. * Communicates performance expectations in accordance with job descriptions for each position. * Recognizes success performance and produces 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. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Interacts with guests to obtain feedback on product quality and service levels. * Handles guest problems and complaints. Maintaining Culinary Goals * Achieves and exceeds goals including performance goals, budget goals, team goals, etc. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. * Trains employees in safety procedures. 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. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Participates in the employee performance appraisal process, providing feedback as needed. * Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities * Provides information to 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. * Attends and participates in all pertinent meetings. 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.
Oct 18, 2019
Full time
Posting Date Oct 11, 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? Yes 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 Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. * Assists Executive Chef with all kitchen operations and preparation. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling and sanitation standards. * Performs all duties of kitchen managers and employees as necessary. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with all applicable laws and regulations. * Follows proper handling and right temperature of all food products. * Operates and maintains all department equipment and reports malfunctions. * Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Leads shifts while personally preparing food items and executing requests based on required specifications. * 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. * Serves as a role model to demonstrate appropriate behaviors. * Maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures property policies are administered fairly and consistently. * Communicates performance expectations in accordance with job descriptions for each position. * Recognizes success performance and produces 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. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Interacts with guests to obtain feedback on product quality and service levels. * Handles guest problems and complaints. Maintaining Culinary Goals * Achieves and exceeds goals including performance goals, budget goals, team goals, etc. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. * Trains employees in safety procedures. 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. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Participates in the employee performance appraisal process, providing feedback as needed. * Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities * Provides information to 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. * Attends and participates in all pertinent meetings. 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.
Posting Date Oct 16, 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.
Oct 18, 2019
Full time
Posting Date Oct 16, 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.
Our Exciting Work Environment The Delaware North Sportservice operation at Nationwide Arena - home to the NHL's Columbus Blue Jackets -- includes six private party towers, clubs, suites, concessions and premium dining areas. But it's not just the fans who benefit from the arena's food experience; Delaware North's culinary team at Nationwide Arena offers a lesson in healthy cooking to Blue Jackets prospects during summer developmental camp. In addition, Delaware North operates retail services for the team at Nationwide Arena, including the Fox Sports Ohio Blue Line team store - See more at: #sthash.MDxTJVhI.dpuf Responsibilities The successful associate will be responsible for assisting Executive Chef with daily supervision and production of the Clubs kitchen operations including game and non-game day events. Hire, train, manage, and retain great associates Menu Development as well as ordering and inventory for the department. Responsible for the overall management of the Clubs kitchen including supervising activities of supervisors, cooks and utility. Coordination and participation in kitchen operations is the main focus while monitoring food & labor costs. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Maintain a clean and orderly kitchen to comply with state and local health department regulations. Qualifications 3 to 5 years Culinary Arts experience. More specifically, experience as a banquet chef or sous chef in a high-volume operation. Experience in a sporting venue preferred. The ideal candidate is extremely reliable, detail-oriented, and proficient with all basic cooking techniques Strong organizational, communication and PC skills. Familiar with monitoring of food and labor cost, menu development and costing. Familiar with ordering and inventory procedures. Experience in high volume multi-unit operations. Professional, enthusiastic, responsible, and dependable team player Self-motivated, takes initiative and willing to acquire new skills ServSafe Certification required. Must obtain ACF Certification within the first 2 years of employment. Candidate is required to take a culinary practical. Who We Are Delaware North is one of the largest and most admired, privately-held hospitality companies in the world. Founded and owned by the Jacobs family for nearly 100 years, it is a global leader in hospitality and food service with operations in the sports, travel hospitality, restaurants and catering, parks, resorts, gaming and specialty retail industries. Delaware North has annual revenue exceeding $3 billion with 60,000 employee associates. To learn more, visit . All applicants may be subject to a pre-employment background and/or drug testing. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1
Oct 18, 2019
Full time
Our Exciting Work Environment The Delaware North Sportservice operation at Nationwide Arena - home to the NHL's Columbus Blue Jackets -- includes six private party towers, clubs, suites, concessions and premium dining areas. But it's not just the fans who benefit from the arena's food experience; Delaware North's culinary team at Nationwide Arena offers a lesson in healthy cooking to Blue Jackets prospects during summer developmental camp. In addition, Delaware North operates retail services for the team at Nationwide Arena, including the Fox Sports Ohio Blue Line team store - See more at: #sthash.MDxTJVhI.dpuf Responsibilities The successful associate will be responsible for assisting Executive Chef with daily supervision and production of the Clubs kitchen operations including game and non-game day events. Hire, train, manage, and retain great associates Menu Development as well as ordering and inventory for the department. Responsible for the overall management of the Clubs kitchen including supervising activities of supervisors, cooks and utility. Coordination and participation in kitchen operations is the main focus while monitoring food & labor costs. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Maintain a clean and orderly kitchen to comply with state and local health department regulations. Qualifications 3 to 5 years Culinary Arts experience. More specifically, experience as a banquet chef or sous chef in a high-volume operation. Experience in a sporting venue preferred. The ideal candidate is extremely reliable, detail-oriented, and proficient with all basic cooking techniques Strong organizational, communication and PC skills. Familiar with monitoring of food and labor cost, menu development and costing. Familiar with ordering and inventory procedures. Experience in high volume multi-unit operations. Professional, enthusiastic, responsible, and dependable team player Self-motivated, takes initiative and willing to acquire new skills ServSafe Certification required. Must obtain ACF Certification within the first 2 years of employment. Candidate is required to take a culinary practical. Who We Are Delaware North is one of the largest and most admired, privately-held hospitality companies in the world. Founded and owned by the Jacobs family for nearly 100 years, it is a global leader in hospitality and food service with operations in the sports, travel hospitality, restaurants and catering, parks, resorts, gaming and specialty retail industries. Delaware North has annual revenue exceeding $3 billion with 60,000 employee associates. To learn more, visit . All applicants may be subject to a pre-employment background and/or drug testing. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1
Our Exciting Work Environment The New England Aquarium located in Boston, Massachusetts is a global leader in ocean exploration and marine conservation. With more than 1.3 million visitors a year, the Aquarium is one of the premier visitor attractions in Boston and a major public education resource for the region. The New England Aquarium serves as a responsive community resource that attracts and involves the broadest possible audience; seeks a culturally diverse staff and governing board that reflect our community; adheres to the highest standards of animal stewardship; and is committed to delivering the highest quality visitor experience in a welcoming and enjoyable manner that inspires awe, curiosity, understanding, caring, and action. The Opportunity An immediate Ex Sous Chef opportunity exists for a proven culinary professional with the ability to maintain our high standards of quality and guest satisfaction. Patina Restaurant Group is searching for a Sous Chef that will provide direct support to the Executive Chef in overseeing all aspects of kitchen operations; cooking, production, inventory, quality control and sanitation. Ideal candidates are passionate culinary experts that can deliver the finest cuisine from ticket order to table in a fast-paced and dynamic work environment. The ideal candidate is dedicated to culinary excellence and customer satisfaction. Representatives must be prepared to take on supervisory duties for subordinate back of the house staff as necessary. With these responsibilities, Patina Restaurant Group offers great opportunities to build and grow into a professional culinary expert while maintaining a healthy and enjoyable work life balance. Responsibilities * Assist the Executive Chef in ensuring smooth running of kitchen functions. * Train, supervise and motivate subordinate staff * Order dry and fresh goods and determine whether food meets quality standards and or needs to be rejected; approve invoices of food delivered during the assigned shift. * Participate in selection, hiring and promotion of potential cooks, dishwashers and other back of the house positions. * Present daily specials to the dining room staff and provide verbal dish descriptions, if applicable and conduct necessary prep cooking for each service. * Responsible for kitchen operations in absence of superior chefs (days off, vacation, etc.) * Inspect cleanliness and organization of kitchen, prep kitchen, dishwashing area, and pastry kitchen to comply with the high standards of the Health Department.· Assist in monthly inventory of total kitchen small wares and kitchen equipment. * Inspects all food to insure compliance with federal and state standards, as well as internal quality standards. Must be able to fully manage the food safety program of the organization. Qualifications * Minimum 3 years of culinary background or 3-5 years' experience as a Sous Chef in a high-volume, full-service restaurant of similar capacity and clientele. * Certificate or degree in Culinary Arts preferred. * Knowledge of the venue's specialty cuisine highly preferred. * Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certification required. * Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. * Has experience working with and an understanding of P&L's and budgeting techniques. * Have a passion for culinary excellence; open and willing to learn new techniques. * Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary. * Impeccable service standards, clean work habits with a great attention to detail. * Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems). 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. #LI-AS2 Who We Are Take your career beyond the ordinary-to the extraordinary, with Patina Restaurant Group and Delaware North. Patina Restaurant Group, a bi-coastal boutique company, continues to grow as a leader in the premium segment of the restaurant industry! Boasting approximately 80 restaurants and hospitality venues in performing arts centers, Patina Restaurant Group offers outstanding career opportunities for talented & highly motivated professionals who have an eye for detail and an appreciation for the exceptional quality and level of service they stand for. Our family of restaurants are aligned with unique architectural landmarks and cultural institutions that strive to enrich the American experience through fine arts, dance, music, theatre and performance. PRG operates exciting restaurants in world famous locations: from Lincoln Ristorante at Lincoln Center to the Sea Grill at Rockefeller Center; timeless spaces like the Michelin-starred Patina at Walt Disney Concert Hall, or fresh new collaborations like Morimoto Asia - our restaurants offer the finest in artisanal culinary inspirations. Patina Restaurant Group is a proud subsidiary of Delaware North. And at Delaware North - whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants - there's no telling where your career can ultimately take you! We empower you to do great work in a company with 100 years of success, stability and growth. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world, and when put together with Patina Restaurant Group's exceptional cuisine, landmark locations, and genuine hospitality - the sky is the limit.
Oct 18, 2019
Full time
Our Exciting Work Environment The New England Aquarium located in Boston, Massachusetts is a global leader in ocean exploration and marine conservation. With more than 1.3 million visitors a year, the Aquarium is one of the premier visitor attractions in Boston and a major public education resource for the region. The New England Aquarium serves as a responsive community resource that attracts and involves the broadest possible audience; seeks a culturally diverse staff and governing board that reflect our community; adheres to the highest standards of animal stewardship; and is committed to delivering the highest quality visitor experience in a welcoming and enjoyable manner that inspires awe, curiosity, understanding, caring, and action. The Opportunity An immediate Ex Sous Chef opportunity exists for a proven culinary professional with the ability to maintain our high standards of quality and guest satisfaction. Patina Restaurant Group is searching for a Sous Chef that will provide direct support to the Executive Chef in overseeing all aspects of kitchen operations; cooking, production, inventory, quality control and sanitation. Ideal candidates are passionate culinary experts that can deliver the finest cuisine from ticket order to table in a fast-paced and dynamic work environment. The ideal candidate is dedicated to culinary excellence and customer satisfaction. Representatives must be prepared to take on supervisory duties for subordinate back of the house staff as necessary. With these responsibilities, Patina Restaurant Group offers great opportunities to build and grow into a professional culinary expert while maintaining a healthy and enjoyable work life balance. Responsibilities * Assist the Executive Chef in ensuring smooth running of kitchen functions. * Train, supervise and motivate subordinate staff * Order dry and fresh goods and determine whether food meets quality standards and or needs to be rejected; approve invoices of food delivered during the assigned shift. * Participate in selection, hiring and promotion of potential cooks, dishwashers and other back of the house positions. * Present daily specials to the dining room staff and provide verbal dish descriptions, if applicable and conduct necessary prep cooking for each service. * Responsible for kitchen operations in absence of superior chefs (days off, vacation, etc.) * Inspect cleanliness and organization of kitchen, prep kitchen, dishwashing area, and pastry kitchen to comply with the high standards of the Health Department.· Assist in monthly inventory of total kitchen small wares and kitchen equipment. * Inspects all food to insure compliance with federal and state standards, as well as internal quality standards. Must be able to fully manage the food safety program of the organization. Qualifications * Minimum 3 years of culinary background or 3-5 years' experience as a Sous Chef in a high-volume, full-service restaurant of similar capacity and clientele. * Certificate or degree in Culinary Arts preferred. * Knowledge of the venue's specialty cuisine highly preferred. * Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certification required. * Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. * Has experience working with and an understanding of P&L's and budgeting techniques. * Have a passion for culinary excellence; open and willing to learn new techniques. * Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary. * Impeccable service standards, clean work habits with a great attention to detail. * Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems). 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. #LI-AS2 Who We Are Take your career beyond the ordinary-to the extraordinary, with Patina Restaurant Group and Delaware North. Patina Restaurant Group, a bi-coastal boutique company, continues to grow as a leader in the premium segment of the restaurant industry! Boasting approximately 80 restaurants and hospitality venues in performing arts centers, Patina Restaurant Group offers outstanding career opportunities for talented & highly motivated professionals who have an eye for detail and an appreciation for the exceptional quality and level of service they stand for. Our family of restaurants are aligned with unique architectural landmarks and cultural institutions that strive to enrich the American experience through fine arts, dance, music, theatre and performance. PRG operates exciting restaurants in world famous locations: from Lincoln Ristorante at Lincoln Center to the Sea Grill at Rockefeller Center; timeless spaces like the Michelin-starred Patina at Walt Disney Concert Hall, or fresh new collaborations like Morimoto Asia - our restaurants offer the finest in artisanal culinary inspirations. Patina Restaurant Group is a proud subsidiary of Delaware North. And at Delaware North - whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants - there's no telling where your career can ultimately take you! We empower you to do great work in a company with 100 years of success, stability and growth. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world, and when put together with Patina Restaurant Group's exceptional cuisine, landmark locations, and genuine hospitality - the sky is the limit.
Posting Date Oct 11, 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? Yes 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 Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. * Assists Executive Chef with all kitchen operations and preparation. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling and sanitation standards. * Performs all duties of kitchen managers and employees as necessary. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with all applicable laws and regulations. * Follows proper handling and right temperature of all food products. * Operates and maintains all department equipment and reports malfunctions. * Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Leads shifts while personally preparing food items and executing requests based on required specifications. * 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. * Serves as a role model to demonstrate appropriate behaviors. * Maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures property policies are administered fairly and consistently. * Communicates performance expectations in accordance with job descriptions for each position. * Recognizes success performance and produces 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. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Interacts with guests to obtain feedback on product quality and service levels. * Handles guest problems and complaints. Maintaining Culinary Goals * Achieves and exceeds goals including performance goals, budget goals, team goals, etc. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. * Trains employees in safety procedures. 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. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Participates in the employee performance appraisal process, providing feedback as needed. * Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities * Provides information to 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. * Attends and participates in all pertinent meetings. 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.
Oct 18, 2019
Full time
Posting Date Oct 11, 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? Yes 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 Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. * Assists Executive Chef with all kitchen operations and preparation. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling and sanitation standards. * Performs all duties of kitchen managers and employees as necessary. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with all applicable laws and regulations. * Follows proper handling and right temperature of all food products. * Operates and maintains all department equipment and reports malfunctions. * Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Leads shifts while personally preparing food items and executing requests based on required specifications. * 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. * Serves as a role model to demonstrate appropriate behaviors. * Maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures property policies are administered fairly and consistently. * Communicates performance expectations in accordance with job descriptions for each position. * Recognizes success performance and produces 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. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Interacts with guests to obtain feedback on product quality and service levels. * Handles guest problems and complaints. Maintaining Culinary Goals * Achieves and exceeds goals including performance goals, budget goals, team goals, etc. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. * Trains employees in safety procedures. 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. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Participates in the employee performance appraisal process, providing feedback as needed. * Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities * Provides information to 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. * Attends and participates in all pertinent meetings. 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.
Posting Date Oct 16, 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.
Oct 18, 2019
Full time
Posting Date Oct 16, 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.
Our Exciting Work Environment At Lincoln Ristorante, we offer Chef Shea Gallante's interpretation of Italian cuisine in New York at Lincoln Center. Our philosophy is simple: to source the best local ingredients and prepare them with authentic Italian methods and spirit. We rely on local farmers and purveyors along with weekly visits to our neighborhood Tucker Square Greenmarket, while importing irreplaceable items from Italy. We honor the Italian culinary tradition of making our own fresh pastas, grissini, and focaccia. Desserts, by Richard Capizzi, are beautiful renditions of Italy's classics: light, lush and irresistible. A focus and commitment to freshness and respect for every ingredient is paramount in our daily life. While our location beside Lincoln Center's reflecting pool and Henry Moore sculpture is exquisite, with panoramic views and a grass lawn roof, the heart of our restaurant is the central open kitchen. The stunning glass pavilion building that houses the restaurant was designed by Diller, Scofidio + Renfro. Our Negroni Bar and Prosecco Bar have rotating selections. Wine Director Aaron von Rock and his team offer 350 wines on the list, constantly evolving and focused on small producers. Our role in the Lincoln Center community is to provide a gracious fine dining experience that reflects the best of both Italy and New York. Our mission would be impossible without our talented restaurant team of dedicated culinary and hospitality professionals who embody this world-class dining experience. Patina Restaurant Group is seeking similarly passionate individuals to share in this vocation with us. We are dedicated to facilitating growth and development of our employees' careers in all fields. Responsibilities * Assist the Chef de Cuisine and Executive Chef in conducting smooth operation of kitchen functions. * Train, supervise and motivate subordinate staff. * Order dry and fresh goods and determine whether food meets quality standards and or needs to be rejected; approve invoices of food delivered during the assigned shift. * Participate in selection, hiring and promotion of potential cooks, dishwashers and other back of the house positions. * Present daily specials to the dining room staff and provide verbal dish descriptions, if applicable and conduct necessary prep cooking for each service. * Responsible for kitchen operations in absence of superior chefs (days off, vacation, etc.) * Inspect cleanliness and organization of kitchen, prep kitchen, dishwashing area, and pastry kitchen to comply with the high standards of the Health Department. * Assist in weekly inventory of total kitchen small wares and kitchen equipment. * Inspects all food to insure compliance with federal and state standards, as well as internal quality standards. Must be able to fully manage the food safety program of the organization. * Responsible for maintaining labor & food cost at all times * Open & flexible schedule required to meet the needs of the business Qualifications * Minimum 4 years of culinary background or 2-3 years as a Sous Chef experience in a restaurant with a similar style of dining, capacity, and volume. Catering experience is a strongly desired * Strong managerial experience with the ability to manage and motivate staff is required * Certificate or degree in Culinary Arts preferred. * Knowledge of the venue's specialty cuisine highly preferred. * Servsafe and Food Safety Handler required. * Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. * Has experience working with and an understanding of P&L's and budgeting techniques. * Have a passion for culinary excellence; open and willing to learn new techniques. * Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary. * Impeccable service standards, clean work habits with a great attention to detail. * Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems) Equal Employment Opportunity Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. Who We Are Take your career beyond the ordinary-to the extraordinary, with Patina Restaurant Group and Delaware North. Patina Restaurant Group, a bi-coastal boutique company, continues to grow as a leader in the premium segment of the restaurant industry! Boasting approximately 80 restaurants and hospitality venues in performing arts centers, Patina Restaurant Group offers outstanding career opportunities for talented & highly motivated professionals who have an eye for detail and an appreciation for the exceptional quality and level of service they stand for. Our family of restaurants are aligned with unique architectural landmarks and cultural institutions that strive to enrich the American experience through fine arts, dance, music, theatre and performance. PRG operates exciting restaurants in world famous locations: from Lincoln Ristorante at Lincoln Center to the Sea Grill at Rockefeller Center; timeless spaces like the Michelin-starred Patina at Walt Disney Concert Hall, or fresh new collaborations like Morimoto Asia - our restaurants offer the finest in artisanal culinary inspirations. Patina Restaurant Group is a proud subsidiary of Delaware North. And at Delaware North - whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants - there's no telling where your career can ultimately take you! We empower you to do great work in a company with 100 years of success, stability and growth. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world, and when put together with Patina Restaurant Group's exceptional cuisine, landmark locations, and genuine hospitality - the sky is the limit.
Oct 18, 2019
Full time
Our Exciting Work Environment At Lincoln Ristorante, we offer Chef Shea Gallante's interpretation of Italian cuisine in New York at Lincoln Center. Our philosophy is simple: to source the best local ingredients and prepare them with authentic Italian methods and spirit. We rely on local farmers and purveyors along with weekly visits to our neighborhood Tucker Square Greenmarket, while importing irreplaceable items from Italy. We honor the Italian culinary tradition of making our own fresh pastas, grissini, and focaccia. Desserts, by Richard Capizzi, are beautiful renditions of Italy's classics: light, lush and irresistible. A focus and commitment to freshness and respect for every ingredient is paramount in our daily life. While our location beside Lincoln Center's reflecting pool and Henry Moore sculpture is exquisite, with panoramic views and a grass lawn roof, the heart of our restaurant is the central open kitchen. The stunning glass pavilion building that houses the restaurant was designed by Diller, Scofidio + Renfro. Our Negroni Bar and Prosecco Bar have rotating selections. Wine Director Aaron von Rock and his team offer 350 wines on the list, constantly evolving and focused on small producers. Our role in the Lincoln Center community is to provide a gracious fine dining experience that reflects the best of both Italy and New York. Our mission would be impossible without our talented restaurant team of dedicated culinary and hospitality professionals who embody this world-class dining experience. Patina Restaurant Group is seeking similarly passionate individuals to share in this vocation with us. We are dedicated to facilitating growth and development of our employees' careers in all fields. Responsibilities * Assist the Chef de Cuisine and Executive Chef in conducting smooth operation of kitchen functions. * Train, supervise and motivate subordinate staff. * Order dry and fresh goods and determine whether food meets quality standards and or needs to be rejected; approve invoices of food delivered during the assigned shift. * Participate in selection, hiring and promotion of potential cooks, dishwashers and other back of the house positions. * Present daily specials to the dining room staff and provide verbal dish descriptions, if applicable and conduct necessary prep cooking for each service. * Responsible for kitchen operations in absence of superior chefs (days off, vacation, etc.) * Inspect cleanliness and organization of kitchen, prep kitchen, dishwashing area, and pastry kitchen to comply with the high standards of the Health Department. * Assist in weekly inventory of total kitchen small wares and kitchen equipment. * Inspects all food to insure compliance with federal and state standards, as well as internal quality standards. Must be able to fully manage the food safety program of the organization. * Responsible for maintaining labor & food cost at all times * Open & flexible schedule required to meet the needs of the business Qualifications * Minimum 4 years of culinary background or 2-3 years as a Sous Chef experience in a restaurant with a similar style of dining, capacity, and volume. Catering experience is a strongly desired * Strong managerial experience with the ability to manage and motivate staff is required * Certificate or degree in Culinary Arts preferred. * Knowledge of the venue's specialty cuisine highly preferred. * Servsafe and Food Safety Handler required. * Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. * Has experience working with and an understanding of P&L's and budgeting techniques. * Have a passion for culinary excellence; open and willing to learn new techniques. * Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary. * Impeccable service standards, clean work habits with a great attention to detail. * Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems) Equal Employment Opportunity Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. Who We Are Take your career beyond the ordinary-to the extraordinary, with Patina Restaurant Group and Delaware North. Patina Restaurant Group, a bi-coastal boutique company, continues to grow as a leader in the premium segment of the restaurant industry! Boasting approximately 80 restaurants and hospitality venues in performing arts centers, Patina Restaurant Group offers outstanding career opportunities for talented & highly motivated professionals who have an eye for detail and an appreciation for the exceptional quality and level of service they stand for. Our family of restaurants are aligned with unique architectural landmarks and cultural institutions that strive to enrich the American experience through fine arts, dance, music, theatre and performance. PRG operates exciting restaurants in world famous locations: from Lincoln Ristorante at Lincoln Center to the Sea Grill at Rockefeller Center; timeless spaces like the Michelin-starred Patina at Walt Disney Concert Hall, or fresh new collaborations like Morimoto Asia - our restaurants offer the finest in artisanal culinary inspirations. Patina Restaurant Group is a proud subsidiary of Delaware North. And at Delaware North - whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants - there's no telling where your career can ultimately take you! We empower you to do great work in a company with 100 years of success, stability and growth. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world, and when put together with Patina Restaurant Group's exceptional cuisine, landmark locations, and genuine hospitality - the sky is the limit.
Sous Chef - Michael Mina's The Handle Bar Work on a team that is built on mutual respect, collaboration, and focuses on excellent results. Four Seasons Resort and Residences Jackson Hole is the only AAA Five Diamond, Forbes Five Star Resort in Wyoming. Our restaurant within Four Seasons Resort is a collaboration with Mina Group. Operating since 2003, Mina Group currently manages more than 35 concepts around the world. At Mina Group, impeccable service is not just our ideal, it is ingrained in everything we do. Rooted deep in our foundation is the concept of Kaizen, the art of making great and lasting change in small steady increments. By embodying our values of adaptability and fluidity, we cultivate a whole new sense of hospitality that is uniquely Mina. Join Our Team -Use your passion for food to create amazing guest experiences every day by preparing and delivering high quality meals in a fast-paced environment. -Lead a team of culinary professionals in a Chef-driven restaurant brand within one of the greatest luxury hotel brands in the industry. Responsibilities: -Act with integrity, honesty, and knowledge that promotes the culture and values of both Four Seasons and Mina Group. -Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change. -Understand completely all procedures, standards, specifications, guidelines, and training programs. -Understand and demonstrate philosophy of management and ownership. Display consistent attention to detail and follow all restaurant and resort policies. -Ensure restaurant outlet maintain a high level of consistency in quality of food product, preparation, and presentation with pre-meal tastings and briefings with staff. -Train, motivate, supervise and discipline all staff. -Responsible for ordering and inventory management. -Responsible for labor management and scheduling as instructed by Executive Chef. -Communicating regularly with the Executive Chef regarding problems, irregularities and concerns and providing courses of action. -Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards. -Observe daily conditions of all physical facilities and equipment, and make recommendations for improvements as needed. -Perform other tasks or projects as assigned by the Director of Food and Beverage, hotel management and staff. Preferred Qualifications and Skills -Must be willing to work a flexible schedule in order to accomplish all major responsibilities, and be willing to accept assignments on as need basis, in order to promote team work. This will include early mornings, evenings, weekends and holidays. -Be able to communicate and understand the predominant language of the restaurant's operating area. -Applicants are required to have two to three years previous employment in a related/similar position in a fine dining environment. -A culinary degree is preferred but not required. -Be able to work in a standing position for long periods of time (minimum of 8 hours a day or more). -Be able to reach, bend, and frequently lift up to 50 pounds -Successful candidate must possess legal work authorization in the United States What to Expect: - Highly competitive salary -Fun, fast-paced culture -Robust benefit package including health & dental care, employee meals, free bus pass, included uniforms and dry cleaning -World class career advancement opportunity -Be part of a cohesive team with opportunities to build a successful career with global potential -Have the opportunity to engage in diverse and challenging work -Derive a sense of pride in work well done -Be recognized for excellence Learn more about what it is like to work at Four Seasons-visit us: We look forward to receiving your application! Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website -
Oct 18, 2019
Full time
Sous Chef - Michael Mina's The Handle Bar Work on a team that is built on mutual respect, collaboration, and focuses on excellent results. Four Seasons Resort and Residences Jackson Hole is the only AAA Five Diamond, Forbes Five Star Resort in Wyoming. Our restaurant within Four Seasons Resort is a collaboration with Mina Group. Operating since 2003, Mina Group currently manages more than 35 concepts around the world. At Mina Group, impeccable service is not just our ideal, it is ingrained in everything we do. Rooted deep in our foundation is the concept of Kaizen, the art of making great and lasting change in small steady increments. By embodying our values of adaptability and fluidity, we cultivate a whole new sense of hospitality that is uniquely Mina. Join Our Team -Use your passion for food to create amazing guest experiences every day by preparing and delivering high quality meals in a fast-paced environment. -Lead a team of culinary professionals in a Chef-driven restaurant brand within one of the greatest luxury hotel brands in the industry. Responsibilities: -Act with integrity, honesty, and knowledge that promotes the culture and values of both Four Seasons and Mina Group. -Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change. -Understand completely all procedures, standards, specifications, guidelines, and training programs. -Understand and demonstrate philosophy of management and ownership. Display consistent attention to detail and follow all restaurant and resort policies. -Ensure restaurant outlet maintain a high level of consistency in quality of food product, preparation, and presentation with pre-meal tastings and briefings with staff. -Train, motivate, supervise and discipline all staff. -Responsible for ordering and inventory management. -Responsible for labor management and scheduling as instructed by Executive Chef. -Communicating regularly with the Executive Chef regarding problems, irregularities and concerns and providing courses of action. -Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards. -Observe daily conditions of all physical facilities and equipment, and make recommendations for improvements as needed. -Perform other tasks or projects as assigned by the Director of Food and Beverage, hotel management and staff. Preferred Qualifications and Skills -Must be willing to work a flexible schedule in order to accomplish all major responsibilities, and be willing to accept assignments on as need basis, in order to promote team work. This will include early mornings, evenings, weekends and holidays. -Be able to communicate and understand the predominant language of the restaurant's operating area. -Applicants are required to have two to three years previous employment in a related/similar position in a fine dining environment. -A culinary degree is preferred but not required. -Be able to work in a standing position for long periods of time (minimum of 8 hours a day or more). -Be able to reach, bend, and frequently lift up to 50 pounds -Successful candidate must possess legal work authorization in the United States What to Expect: - Highly competitive salary -Fun, fast-paced culture -Robust benefit package including health & dental care, employee meals, free bus pass, included uniforms and dry cleaning -World class career advancement opportunity -Be part of a cohesive team with opportunities to build a successful career with global potential -Have the opportunity to engage in diverse and challenging work -Derive a sense of pride in work well done -Be recognized for excellence Learn more about what it is like to work at Four Seasons-visit us: We look forward to receiving your application! Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website -
What we expect from you Dolce is now seeking a Sous Chef to join our team at the Dolce Silverado location in Napa, California. Dolce What you can expect from us • Best-in-class training and career development • Supportive and engaged team • Fast paced fun environment About Wyndham Wyndham Hotels & Resorts is the champion of the everyday traveler. Through the largest and widest collection of hotel experiences in the world, we work to make hotel travel possible for all. Wherever and however people travel, Wyndham will be there to welcome them. COMPANY OVERVIEW:Wyndham Hotels & Resorts is the largest hotel franchisor in the world and a leading hotel management company. We stand 20 brands strong across 9,000 hotels in more than 80 countries, and we offer the most diverse collection of hotel experiences in the world. Our iconic brands, united by the richest and simplest rewards program in the business, make hotel travel possible for all.
Oct 18, 2019
Full time
What we expect from you Dolce is now seeking a Sous Chef to join our team at the Dolce Silverado location in Napa, California. Dolce What you can expect from us • Best-in-class training and career development • Supportive and engaged team • Fast paced fun environment About Wyndham Wyndham Hotels & Resorts is the champion of the everyday traveler. Through the largest and widest collection of hotel experiences in the world, we work to make hotel travel possible for all. Wherever and however people travel, Wyndham will be there to welcome them. COMPANY OVERVIEW:Wyndham Hotels & Resorts is the largest hotel franchisor in the world and a leading hotel management company. We stand 20 brands strong across 9,000 hotels in more than 80 countries, and we offer the most diverse collection of hotel experiences in the world. Our iconic brands, united by the richest and simplest rewards program in the business, make hotel travel possible for all.