1266 jobs found

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Summary: The Sous Chef is responsible for the supervision of Butte's culinary operations and works to provide the best possible guest experience within the restaurant. Trains, coaches, and supervises culinary staff. Assists Restaurant chef in maintenance of recipes, recipe costings, product implementation and delivery. Responsible for the overall cleanliness and sanitation of facility and the delivery of a high quality and properly served food & beverage product. Assists in the maintenance of budgetary guidelines and goals and works to develop a positive public image of Butte's, other culinary departments, and the resort. Essential Job Functions: Production of a high quality, healthy, food and beverage product. Maintain clean and sanitary outlet by following HAACP procedures. Training, coaching and supervision of staff. Assist in menu costing, standards of procedure, recipes and production processes. Attain and maintain budgetary guidelines and goals/ Promote positive professional culinary culture throughout the F&B outlet and the Resort. Job Requirements: College or Culinary Degree preferred. Familiarity with Microsoft Office and experience with ordering, costing, and accounting for kitchens required. Serv Safe certification, or ability to obtain, required. At least 3 years experience in F&B required. Minimum of 1 year in Culinary BOH management, or documentation of progressive leadership skills preferred. Some conversation Spanish preferred. Ability to work evenings, weekends and holidays required. Must have Intermediate Skiing/ Riding abilities. We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 175892

Job Details Description In 1998, restaurateurs Paul Fleming and Bill Allen opened the first Fleming's Prime Steakhouse & Wine Bar in Newport Beach, California. They created a new kind of steakhouse, one with an atmosphere that was stylish, lively and inviting - an inspired, contemporary evolution of an American classic. From the beginning, Fleming's has always featured the very finest aged prime beef and fresh seafood with service that is both gracious and indulgent. Our award-winning Fleming's 100™, offering 100 premium wines served by the glass, is an industry benchmark. With a menu featuring Small Plates, generous sides, decadent desserts and an innovative Bar Menu, Fleming's has raised the standard of steakhouse dining to a whole new level. Our promise at Fleming's is to make every guest visit a memorable celebration of exceptional food, wine and personalized service. At Fleming's, we are committed to celebrating the diversity that has always been one of the core strengths of our business. We thrive from the special kind of energy that comes when talented Associates with diverse backgrounds, experiences and perspectives achieve success by working hard, working smart and working together in the spirit of Fleming's high standards of excellence. POSITION SUMMARY Responsible for the daily operations of the kitchen, by providing professional leadership and direction to the culinary personnel by ensuring that all recipes, food preparations and presentations meet the restaurant's specifications and commitment to quality. ESSENTIAL DUTIES Responsibilities include coaching and counseling employees in conjunction with the Chef Partner. Assist in ideation of menu items to be featured on the Chefs Table menu. Ensures that the operational basics and standards are adhered to with total commitment and passion by providing direction and guidance to all heart of the house associates: line checks, testing, training, recipe adherence, expo management, cook times, etc. Directs and checks the progress of the prep staff, checking for quality and consistency on food preparation. Works side by side with line cooks daily. Supervises the set-up and food production areas within the kitchen to maximize productivity and minimize waste. Checks and balances product inventory from previous day of business, places food and supply orders. Enforces safety and sanitary practices and maintenance for the Kitchen. Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances; ensures all health inspections meet required state standards. Checks all culinary equipment and sets them up for daily use. Keeps kitchen, dish, and storage areas clean and organized. REQUIREMENTS Experience/Skills: High school diploma or GED required. Culinary certificate preferred, but not required. 2+ years of kitchen experience working in polished casual/fine dining restaurant. ServSafe sanitation certification preferred, but not required. Qualifications Skills Preferred Verbal Communication Advanced Restaurant Back of House Advanced Time Management Intermediate Inventory Management Intermediate Team Building/ Collaboration Intermediate Behaviors Required Team Player : Works well as a member of a group Preferred Leader : Inspires teammates to follow them Enthusiastic : Shows intense and eager enjoyment and interest Dedicated : Devoted to a task or purpose with loyalty or integrity : Motivations Preferred Flexibility : Inspired to perform well when granted the ability to set your own schedule and goals Ability to Make an Impact : Inspired to perform well by the ability to contribute to the success of a project or the organization Peer Recognition : Inspired to perform well by the praise of coworkers Self-Starter : Inspired to perform without outside help : Education Required High School or better. Experience Required 3 years: Experience in a polished casual/fine dining restaurant Licenses & Certifications Preferred ServSafe Sanitation Cert

Job Summary . Primary Objective of Position: Assist the Chef de Cuisine on all functions of the Travelle Culinary team while delivering quality products and service.Successfully execute the Travelle food preparation according to hotel standard recipe specifications Responsibilities and Job Duties: Responsible for the hire , training, supervision and scheduling of the Banquet culinary staff/management in accordance with business needs, productivity, Forbes service standards Responsible for the proper receiving, storage, temperature setting and rotation of food products Responsible for reporting any equipment in need of repair to the Engineer Department for service Responsible for assigning specific duties to colleagues under supervision for efficient operation of kitchen Thorough knowledge of culinary operations including food cost, budget, service techniques, forecast, portioning and presentation Assist with the communication effectively between chefs, culinary staff and restaurant team Responsible for weekly schedules, payroll, monthly department meetings, month end inventories Requirement . Experience Required: High School diploma preferred.College culinary degree preferred 2 - 5 years of previous hotel culinary experience required IL Sanitation License, TIPS and BASSET licenses required CPR Certification and/or First Aid Training preferred Luxury hotel culinary experience required Knowledge of Microsoft Works required Terms of employment . Full time

Job Description McCormick & Schmick's has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Executive Sous Chef / Kitchen Manager - Chicago, IL Essential Duties and Responsibilities: Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 2 years of Culinary Management experience in a full-service, structured dining establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more EOE Auto req ID 24989BR City Chicago State Illinois Concept / Brand McCormick & Schmick's Chicago E Wacker

Sal's Gilbert Pizza is seeking to hire a Sous Chef. Duties: Be in charge of the kitchen as well as helping prep the kitchen. Maintaining a close watch of kitchen staff while working in the kitchen. Taking control of any problems that arise within the kitchen. Maintaining a clean workplace. Requirements: Maintain a calm personality while under pressure of the kitchen. Be able to work with others. Be clean-shaven otherwise needs to wear a hairnet.

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.

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 10, 2019 Job Number Job Category Food and Beverage & Culinary Location JW Marriott Orlando, Grande Lakes, 4040 Central Florida Parkway, Orlando, 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 Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property * Provides direction for all day-to-day operations. * Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serving as a role model to demonstrate appropriate behaviors. * Ensures property policies are administered fairly and consistently. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Establishes goals including performance goals, budget goals, team goals, etc. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Manages department controllable expenses including food cost, supplies, uniforms and equipment. * Participates in the budgeting process for areas of responsibility. * Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met * Provides direction for menu development. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Determines how food should be presented, and create decorative food displays. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with food handling and sanitation standards. * Follows proper handling and right temperature of all food products. * Ensures employees maintain required food handling and sanitation certifications. * Maintains purchasing, receiving and food storage standards. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. * Interacts with guests to obtain feedback on product quality and service levels. * Responds to and handles guest problems and complaints. * Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. * Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Ensures employees are treated fairly and equitably. * Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. * Administers the performance appraisal process for direct report managers. * Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. * Observes service behaviors of employees and provides feedback to individuals and or managers. * Manages employee progressive discipline procedures for areas of responsibility. * Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities * Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Posting Date Oct 09, 2019 Job Number Job Category Food and Beverage & Culinary Location Grande Lakes Shared Service, 4040 Central Florida Parkway, Orlando, 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.

Here at Universal Parks & Resorts™, you can enjoy an exciting culture where creating our unique Universal brand of thrilling experiences is a top priority. We are passionate about what we do and take pride in the exclusive ways we deliver fun. Comprised of Universal Orlando Resort, Universal Studios Hollywood, Universal Studios Japan, Universal Studios Singapore, and a new destination coming in Beijing, China; we are proud to offer a universe of extraordinary opportunities. It takes a special kind of person to work at all of our destinations. We value individuals who know how to be part of a team, who embrace fun and are serious about their work. It takes hard work, dedication, knowledge and just the right amount of Universal spirit to open our doors of opportunity. We champion the power of cultural diversity and inclusion and continuously strive to maintain a team that is a reflection of our global audience. Being a part of the Universal family also comes with extraordinary perks. We offer a comprehensive benefits package, career development, excellent growth opportunities, free park admission, complimentary passes, and more! Join us if you want to collaborate, innovate, develop, and deliver the most compelling entertainment experiences imaginable that drive growth for the Universal brand around the world. Experience a workplace that will inspire you to be Bold! Apply today. JOB SUMMARY: The Sous Chef directly supervises the overall back of house/kitchen areas in a high volume, designated restaurant. MAJOR RESPONSIBILITIES: * Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion. * Schedules employees and production of food items according to the projected attendance. * Responsible for ordering food materials and supplies in order to feed the projected amount of guests per day. Ensures waste is at a minimum and food cost is met each month. * Trains staff in production and presentation of products. Maintains recipe books and training logs. * Maintains a clean and safe work environment. Places work orders to have defective equipment repaired. Ensures floors are kept clean and dry. Ensures the walls are cleaned regularly. Responsible for working order and cleanliness of coolers. * Supervises: 20 to 65 direct, 15-90 indirect with 70% of time supervising. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. * Understand and actively participate in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training and team member involvement activities * Performs other duties as assigned. * Understands and actively participates in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training and team member involvement activities. * Performs other duties as assigned. EDUCATION: High School or GED required. EXPERIENCE: 3-5 years in a supervisory Chef position required or equivalent combination of education and experience. ADDITIONAL INFORMATION: Extensive knowledge of food and food handling process. Required ability to cook in a high volume environment, to cook from scratch and understand advanced techniques and procedures. Universal is not accepting unsolicited assistance from search firms for this employment opportunity. All resumes submitted by search firms to any employee at Universal Orlando via-email, the Internet or in any form and/or method without a valid written Statement of Work in place for this position from Universal Orlando HR/Recruitment will be deemed the sole property of Universal Orlando. No fee will be paid in the event the candidate is hired by Universal Orlando as a result of the referral or through other means. Universally YOU! Universal elements and all related indicia TM & © 2019 Universal Studios. All rights reserved. EOE

Posting Date Oct 15, 2019 Job Number Job Category Food and Beverage & Culinary Location JW Marriott Orlando Bonnet Creek Resort & Spa, 14900 Chelonia Pkwy, Orlando, Florida, United States VIEW ON MAP Brand Marriott Hotels Resorts /JW Marriott Schedule Full-time Relocation? No 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™. We are seeking a dynamic individual who wants to inspire. Opening early 2020, JW Marriott Orlando Bonnet Creek Resort & Spa brings modern luxury to Central Florida. Thoughtfully designed to bring people together, our hotel will offer warm, inviting social spaces and amenities, including a Spa by JW®, resort pool with splash pad, specialty restaurants, and a rooftop terrace boasting nightly views of theme park fireworks displays. Plus, 50,000 square feet of inspiring event space. The JW Marriott Orlando Bonnet Creek Resort & Spa will provide our guests with expertly choreographed service and exceptional guest experiences. 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 Leading Culinary Team * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serves as a role model to demonstrate appropriate behaviors. * Ensures and maintains the productivity level of employees. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Celebrates successes by publicly recognizing the contributions of team members. * Leads shifts while personally preparing food items and executing requests based on required specifications. * Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensuring Culinary Standards and Responsibilities are Met * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with food handling and sanitation standards. * Follows proper handling and right temperature of all food products. * Ensures employees maintain required food handling and sanitation certifications. * Assists Executive Chef with all kitchen operations. * Maintains purchasing, receiving and food storage standards. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Checks the quality of raw and cooked food products to ensure that standards are met. * Assists in determining how food should be presented and creates decorative food displays. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis. * Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Observes service behaviors of employees and provides feedback to individuals. * Strives to improve service performance. * Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. * Empowers employees to provide excellent customer service. * Sets a positive example for guest relations. 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. * Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. * Trains employees in safety procedures. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. * Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. * Manages payroll administration. * Brings issues to the attention of the department manager and Human Resources as necessary. * Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Participates in employee progress discipline procedures. * Participates in the employee performance appraisal process, providing feedback as needed. * Participates in the development and implementation of corrective action plans. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluates 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.

Service Systems Associates (SSA) at the NATIONAL WESTERN COMPLEX is looking for an Executive Sous Chef. ABOUT SSA SSA is a visitor services company that provides retail, food & beverage, and catering to nearly 60 zoos, museums, aquariums, and iconic attractions in 26 states nationwide. Check out SSA at the below websites: kmssa.com RESPONSIBILITIES Perform the steps of SSA EXTRA Guest Service to ensure a memorable experience for every guest and client. Interview, hire, evaluate, reward, and progressively discipline kitchen personnel as appropriate. Assist GM with accurate forecast of weekly and monthly sales as necessary. Supervise period end inventory for all food and beverage areas. Direct and coordinate the work of production and dish room staff. Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services. Ensure SSAfety training(s) completed with all staff upon hire. Direct and participate in the daily preparation of standard and gourmet food items. Evaluate the quality of raw food and ensure the quality of the finished products. Control food cost within HQ purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures. Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas. Comply with all food safety regulations and practices. Ensure compliance with all applicable health and safety regulations. Monitor and track proper cooking and holding temperatures. Train kitchen personnel in safe operating procedures of all equipment, utensils, and machinery, as well as food production principles and practices. Establish maintenance schedules in conjunction with manufacturer's instructions for all equipment, provides safety training in lifting, carrying, hazardous material control, chemical control, and basic first aide. Facilitate the maintenance and repairs of facility and equipment. Maintains a close relationship with the client's staff to insure a positive working relationship. Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Inspect assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. Supervise and participate in the preparation and display of menu items for special functions. § Incorporate sustainable resources into the culinary selections. Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations. Place all food product orders and assist with shipping, receiving, and distribution, and maintain communication with vendors. Analyze sales and inventory to maximize opportunities. Manage all operational functions of the Culinary Department. Process invoices to office team ensuring smooth communication so that all vendors are paid within terms. Manage payroll and controllable profit within established guidelines. Meet payroll budget percent expectations by being strategic with coverage, on-call shifts, etc. Manage employees in accordance with State and Federal labor laws. Schedule appropriate staff levels in accordance with budget and business forecast. Perform other tasks as deemed necessary. Maintain a clean, safe and organized work environment. Uphold and demonstrate a complete understanding of company policies and procedures. JOB REQUIREMENTS Strong interpersonal and communication skills, including the ability to articulate to our client, General Manager and HQ personnel. Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships. Exceptional problem solving/decision making skills combined with the ability to be organized. Demonstrates culinary and catering management, financial management, merchandising, analytical, planning and leadership skills. Demonstrates the ability to remain flexible in a fast-paced environment. Computer knowledge and skill level for basic office functions. Physical ability to stand for extended periods and to move and handle boxes (35lbs) as necessary to operation, which entails lifting, and perform all functions as set forth above. Ability to work varied hours/days, including nights, weekends and holidays, as needed. PREVIOUS EXPERIENCE 3+ years of Sous Chef experience preferred. 3+ years of catering experience preferred. Two years management experience in cultural, iconic, amusement or museum attraction a plus. ServSafe Certified a plus. All education backgrounds accepted, must be 18 or older. This is by no means an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with this job description. The Regional Vice President reserves the right to revise the job description or to require that other or different tasks are performed when circumstances change (i.e. emergencies, changes in personnel, workload, rush jobs or technological developments)

Here at French 75, Frank Bonanno brings together cooking traditions from London, Paris, and America in a festive yet elegant setting.We are looking for a self-motivated and results-driven Sous Chef to assist the Chef de Cuisine in leading a kitchen.The ideal candidate is creative, highly efficient and enjoys working in a team-oriented kitchen. Multi-tasking, timing and personal pride in a well prepared and presented dish is a must. Your entrepreneurial spirit and vision will assist our organization in maintaining relationships with guests, generating new business, improving service, ensuring sustainability, and elevating our food and wine integrity.Benefits are available and the growth opportunities within this local restaurant group are endless. If you enjoy being busy and working on a team with fresh, local, seasonal ingredients, please submit your resume for consideration.

A dash of diversity, a cup of career growth, a bucket of fun, a tablespoon of teamwork & a teaspoon of snow. Find out the rest of our secret recipe for a successful culinary career by joining us as the Executive Sous Chef. Aspen Snowmass has a reputation as a foodie destination and our on-mountain restaurants live up to the hype. Not only do we serve up delicious food and drinks but we also manage to bring the fun. Dining with us isn't just a meal - it's an experience. Learn more about our Culinary jobs aspensnowmass.com/jobs/culinary Summary The Executive Sous Chef assists the restaurant chef with overall responsibility for the culinary aspect of assigned restaurant. Essential Duties and Responsibilities • Act as Restaurant chef in the absence of Chef de Cuisine • Assist in interviewing, selection, training and retention of culinary employees • Responsible for the financial success of the culinary operation, including ordering, receiving, delivery and rotation of food items • Produce weekly schedules according to budget and forecasted numbers • Ensure that all daily opening procedures are followed • Ensure consistency of product using training guides • Maintain and promote proper food safety and handling protocol whilst operating a safe & clean work environment • Complete and assign daily production and preparation lists • Contribute to the creation of fresh and innovative daily specials • Work as an active participant on the service line as required • Communicate with restaurant manager as needed to provide menu and pricing information • Communicate with chef regarding the daily inventory and ordering process • Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers • Complete and submit an accurate monthly inventory • Act as a manager and coach to address any performance issues and document the same • Responsible for proper payroll procedure • Other duties as assigned Qualifications: • Culinary degree or equivalent educational level preferred • 2 years of management experience in a culinary environment required • High Volume production experience is required • Exposure to menu costing, inventory, ordering preferred • Competent with computer programs such as Microsoft Office • ServSafe or similar food safety course certification is preferred • Ability to pass a background and Driver License check • Ability to communicate and follow oral or written directions in English is required • Ability to communicate in Spanish a plus • Ability to ski or ride at an intermediate level is required for employees of ski in/ski out restaurants

Bamboo Sushi is coming to Seattle! We are excited to bring the world's first sustainable sushi concept to Washington with our soon to be open restaurant in University Village We are seeking an experienced cook/chef with proven experience to partner with our Chef de Cuisine and Head Sushi Chef to open our first of many restaurants in the Seattle market and continue the success we have seen in our Portland and Denver restaurants. The ideal candidate will have 3-5 years of high-volume experience in a service-driven environment. An excellent leader who will partner with their culinary counterparts in delivering an amazing culinary experience while continuing to grow our mission of sustainability within the community. Bamboo Sushi offers a competitive salary and bonus program, excellent benefits and tremendous opportunity for growth. To learn more about the restaurant, please visit: To learn more about or company, please visit:

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.

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.

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