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PURPOSE The purpose of an Executive Sous Chef (Executive Sous Chef) is to ensure the daily operations of the kitchen, and provide professional leadership and direction to kitchen personnel. All employees working in the kitchen are under the authority of the Chef de Cuisine and will perform food preparation duties and responsibilities on a daily basis. Executive Sous Chef will report directly to the Corporate Chef of Fig & Olive. It is the duty of the Executive Sous Chef to make sure the kitchen and the surrounding areas are kept clean and sanitized. The fundamental role of the Executive Sous Chef is to train all BOH employees on culinary techniques assuring high-level of skill and execution on all Fig & Olive menu items. This individual will be called upon to be a working manager, which is leading by example. He or she will need to plan, organize, direct, coordinate, and delegate responsibility to the staff to ensure the goals and objectives of the kitchen are met on a daily basis and must be open to traveling to all Fig & Olive locations. RESPONSIBILITIES & DUTIES • Manage day-to-day kitchen operations and culinary team: food execution, quality, technique • Track food costs while managing vendors to provide standard cost-efficient products • Estimate food consumption and requisition of food purchase • Standardize production recipes to ensure consistent quality • Ensure that appropriate sanitation, maintenance and safety standards are followed • Implement training program for all levels of BOH team ensuring culinary skills are to a high-level for all areas of BOH. • Serves as the DOH expert within the culinary division and oversees quality, and regulatory compliance. • Audits training program on technical culinary skills throughout all Fig & Olive properties • Review chef reporting and hold weekly calls with all Chef de Cuisines in coordination with Corporate Chef team • Liaison between corporate and operations to ensure DOH compliance and proper documentation • Training/onboarding Chef de Cuisines and Sous-Chefs along with Executive Sous Chef • Perform regular audits on premises: recipe/plate ware adherence, portioning, tasting , ingredient, price comparison sheets maintenance, inventory, receiving, commissary • Master Recipe Files- update and enforce execution along with Corporate Sous Chef • Assist Corporate Chef with Progressive discipline process for Chef de Cuisines • Interim Chef de Cuisine when needed along with the Corporate Sous Chef • Support in future FIG & OLIVE openings • Liaison for HR to assist with HR matters, recruitment, progressive discipline

This House Makes a Great Home!Take a minute to "tap in" behind the scenes at OUR HOUSEclick "Learn More About Yard House" above, or watch this short video.What's important to you? GROWTH... We are a brand of 70+ restaurants nationwide with aggressive growth goals. Our minimum goal for new restaurant growth is 10% per year across the nation! Growth = New Jobs = OpportunityCAREER ADVANCEMENT 99% of our General Managers, Executive Chefs, and Directors of Operations are promoted from within, and 40% of our Restaurant Managers are promoted from Team Member positions.FUN! Fun is a huge part of our culture! With classic rock as your background music and the best Team Members and Managers out there, there are no boring days in the office here!STABILITY Yard House is proud to be a part of the Darden Family of Restaurants - the world's largest casual dining company, recently named by Glassdoor as 2018 Best Places to Work - Employee's Choice! At Yard House, we are passionate about our brand and the people who lead our teams.You can make OUR HOUSE even greater than it already is by joining our Management team! What does OUR HOUSE offer you? Highly Competitive Salary + Benefits * Achievable Quarterly Bonus Program Career Advancement Opportunities * Paid Vacations & Sick DaysCommitment to Quality of Life * 50-55 Hour Work Week 401k & Stock Options with Company Match * Fun & Fast Paced EnvironmentRecord Breaking Stock * Weekly PayDining Discounts + More!!! * Industry Leader in Team Member RetentionSelf Check Do you have a passion to lead people and create great teams, while ensuring a great Guest experience? Do you desire an ongoing commitment to Culinary & Beverage excellence?Do you have a desire for a career you can take pride in?Do you have the power of FUN? Do you have the ability to unify a team in a high-volume, high-energy environment? Do you possess great communication and people skills that encourage an environment of openness and professionalism? Do you strive to develop Team Members and fellow Managers, and help them achieve their goals?What are you waiting for? Click APPLY to start your new Career now!

The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, the Sous Chef supports managing quality in all aspects of their job.

The Following Positions are Now Open:? Executive Chef? Dining Room Manager? Sous ChefJob SummaryThe Sous Chef is the direct management assistant to the Chef and is second in command in the kitchen. The Sous Chef prepares foods for service according to assignment by the Chef and General Manager. The Sous Chef must also assist in planning; giving direction to all employees within the unit, achieve operating and financial goals, ensure food quality, and meet client objectives and customer needs.Essential FunctionsAssist in planning and developing menus, and forecasting portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget. Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff. Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies. Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need.Maintain awareness of safety issues, and report them immediately to your manager. Skill and Knowledge Requirements IncludeHigh School Diploma/G.E.D. equivalent required; Culinary or Associate?s degree in food service or related field preferred. Food Safety Certification. Strong sanitation habits.Strong customer service abilities; actively looks for ways to assist customers and coworkers.Ability to interact and communicate well with the client. Ability to problem solve.? Breakfast Cook/Attendant? Shuttle Driver$500 Bonus after the first 90 days of workAmazing Views, Unsurpassed Service and an Awesome Team Environment!recblid apg9b8h9kyoe3x6vmr47kioga9pyl4

Pig in a Pickle BBQ in the Emeryville Public Market is looking for a Sous Chef This position requires someone with people skills, knife skills and a desire to learn about smoking meat. This is a full time position requiring 50+ hours per week. A flexible schedule is required. The Sous Chef will be directly taking and cutting orders for customers so a conversational level of English is required for this position. Pay will be based on experience Duties and Responsibilities (includes the following but not limited to): -Working the line cutting meat for orders -Preparation and Production of Ingredients -Attending to the smoker -Ordering and Inventories -Ensuring breaks and staff compliance with restaurant rules Required Knowledge, Skills, and Abilities: -Reliable, punctual, and committed to their job -Able to multi-task, follow instructions and established procedures -Ability to communicate effectively with other team members and leadership -Able to handle high demand and stress -Responds and adapts well to criticism -Excellent knife skills -ServeSafe Manger Certificate required -Respect for ingredients *References Required Job Type: Full-time Salary: Based on Experience Pig in a Pickle's Damon Stainbrook worked in the restaurant business as a chef since the early 90's when he worked for Executive Chef Bradley Ogden at Lark Creek Inn. Since then, he has worked in a variety of capacities at high end restaurants in San Francisco including as Poissonier at Heights Restaurant, Grill Cook at One Market Restaurant, Lead Line Cook at American Bistro, and finally as Sous Chef under Thomas Keller at French Laundry. What makes our restaurant different is the amount, consideration, and attention to each part of what goes into a great smoked meat or recipe. We pride ourselves on using only fresh, local ingredients and the finest brisket, pork, ribs, and chicken available. Everything is made from scratch including the buns, rubs, pickles, sausage, and sauces. Each sauce is created to represent a region from the South: Memphis Style, Mustard Sauce from South Carolina, Dip from North Carolina, Alabama White Sauce, or our very own hot sauce.

Overview Are you a chef looking for work life balance? How about a job where you can use high-quality ingredients to produce fabulous food? Not to mention no more late nights! Nugget Markets is seeking positive, service-minded and experienced, food lovers to join our talented sous chef team. As one of FORTUNE's "100 Best Companies to Work For" for 14 years in a row, we offer: Industry-leading wages Zero premium cost health benefits (even for part-timers) Paid time off Opportunities for personal and professional growth Fun and positive work environment And much more! If you would like to join our family of dedicated people with a love of food and a passion for excellent service, we would love to hear from you. Responsibilities Our sous chefs prepare high-quality ready-to-eat foods including entrées, salads, side dishes and soups for our guests to enjoy. Our foods are made fresh with quality ingredients daily, and 85% are made from scratch! Other duties include placing orders for product; taking guest orders via phone and in person; executing recipes for self-service and full service kitchen; interacting with a diverse range of guests; assist in managing the back of the house operations all while maintaining a clean, sanitary and attractive work environment. Wage range is $15-$18/hour. Qualifications Must be at least 18 years of age Minimum of two years experience as Sous Chef or Lead Line Cook or equivalent time in culinary school Must have intermediate to excellent knife skills, with heavy emphasis on butchering meats and seafood Must be outgoing, approachable, and enthusiastic Excellent communication skills and promote store's chef-prepared items Ability to multi-task and prioritize in a fast-paced environment Must have proficient knowledge and use of commercial kitchen equipment Basic computer skills

Reports to: Executive ChefDirect Reports: Restaurant Team MembersJob Summary: Our Sous Chefs are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Sous Chef is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens. As the Sous Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:Guiding your team by exemplifying exceptional customer service and fostering an enthusiastic and uplifting environmentEnsuring team members and managers adhere to established policies and proceduresAssisting Management with recruiting, onboarding/ paperwork, uniform distribution, generating Aloha and CTUITTraining all new Team Members using TG Training Certification ProcessEnsuring Training Checklists are completed, uploaded and that Learning Platform trainings are completeEnforcing safe work behaviors to maintain a safe environment for both guests and Team MembersObserving/ assisting in progressive discipline and performance evaluationsAssisting Managers with running shifts with the ability to run the restaurant without supervisionAssisting the Executive Chef with planning and directing food preparation, coordinating food production schedules and ensuring the highest level of food quality, taste and presentationDemonstrating to Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food itemsSupervising restaurant opening and closing proceduresAssisting in daily catering ordersCreating daily prep listCreating/ assisting in creating daily Specials per standardCompleting daily time editsPlacing Fish and Produce ordersAssisting with period end inventory, sanitation, food cost and food executionConducting line checks and overseeing kitchen checklistsManaging open repair items in R PlatformAssisting with daily administrative duties and special projects as needed \nQualification Requirements for this position are:Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience; preferably in a high volume restaurantDemonstrated leadership skills, including coaching, directing and motivating a teamSolid base knowledge of culinary technique and its practical applicationMust enjoy and be able to succeed in a fast-paced and high stress work environmentCustomer service focused and solution orientedAbility to work a flexible schedule based on restaurant needsCommitment to continuing culinary development in both technique and perspectiveProficient in MS Office, Google Docs and Aloha Point of SaleProficiency in CTUIT, UltiPro and PeopleMatter is a plusExcellent written and verbal communication with a positive and outgoing personalityOngoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include:Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basisRepetitive forward bend of head/neckSome bending/kneeling/stooping/twisting/reaching requiredSome repetitive motion and force requiredMust be able to stand/walk for long periods of time (not all at one time)Must be able to work in a stationary, seated position as needed (not all at one time)Must be able to work in a hot kitchen environmentSight, speech and hearing necessary to communicate with Team Members, Vendors and GuestsSight and good sensation are necessary to prevent burning oneself while in the kitchen areasNote: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Must be available to work nights & weekends EEO/AA employer M/F/D/V

Reports to: Executive ChefDirect Reports: Restaurant Team MembersJob Summary: Our Sous Chefs are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Sous Chef is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens. As the Sous Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:Guiding your team by exemplifying exceptional customer service and fostering an enthusiastic and uplifting environmentEnsuring team members and managers adhere to established policies and proceduresAssisting Management with recruiting, onboarding/ paperwork, uniform distribution, generating Aloha and CTUITTraining all new Team Members using TG Training Certification ProcessEnsuring Training Checklists are completed, uploaded and that Learning Platform trainings are completeEnforcing safe work behaviors to maintain a safe environment for both guests and Team MembersObserving/ assisting in progressive discipline and performance evaluationsAssisting Managers with running shifts with the ability to run the restaurant without supervisionAssisting the Executive Chef with planning and directing food preparation, coordinating food production schedules and ensuring the highest level of food quality, taste and presentationDemonstrating to Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food itemsSupervising restaurant opening and closing proceduresAssisting in daily catering ordersCreating daily prep listCreating/ assisting in creating daily Specials per standardCompleting daily time editsPlacing Fish and Produce ordersAssisting with period end inventory, sanitation, food cost and food executionConducting line checks and overseeing kitchen checklistsManaging open repair items in R PlatformAssisting with daily administrative duties and special projects as needed \nQualification Requirements for this position are:Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience; preferably in a high volume restaurantDemonstrated leadership skills, including coaching, directing and motivating a teamSolid base knowledge of culinary technique and its practical applicationMust enjoy and be able to succeed in a fast-paced and high stress work environmentCustomer service focused and solution orientedAbility to work a flexible schedule based on restaurant needsCommitment to continuing culinary development in both technique and perspectiveProficient in MS Office, Google Docs and Aloha Point of SaleProficiency in CTUIT, UltiPro and PeopleMatter is a plusExcellent written and verbal communication with a positive and outgoing personalityOngoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include:Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basisRepetitive forward bend of head/neckSome bending/kneeling/stooping/twisting/reaching requiredSome repetitive motion and force requiredMust be able to stand/walk for long periods of time (not all at one time)Must be able to work in a stationary, seated position as needed (not all at one time)Must be able to work in a hot kitchen environmentSight, speech and hearing necessary to communicate with Team Members, Vendors and GuestsSight and good sensation are necessary to prevent burning oneself while in the kitchen areasNote: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Must be available to work nights & weekends EEO/AA employer M/F/D/V

Everyone should have a career this satisfying!Take a minute to "tap in" behind the scenes at OUR HOUSEclick "Learn More About Yard House" above, or watch this short video.What's important to you? GROWTH... We are a brand of 70+ restaurants nationwide with aggressive growth goals. Our minimum goal for new restaurant growth is 10% per year across the nation! Growth = New Jobs = OpportunityCAREER ADVANCEMENT 99% of our General Managers, Executive Chefs, and Directors of Operations are promoted from within, and 40% of our Restaurant Managers are promoted from Team Member positions.FUN! Fun is a huge part of our culture! With classic rock as your background music and the best Team Members and Managers out there, there are no boring days in the office here!STABILITY Yard House is proud to be a part of the Darden Family of Restaurants - the world's largest casual dining company, recently named by Glassdoor as 2018 Best Places to Work - Employee's Choice! At Yard House, we are passionate about our brand and the people who lead our teams.You can make OUR HOUSE even greater than it already is by joining our Management team! What does OUR HOUSE offer you? Highly Competitive Salary + Benefits * Achievable Quarterly Bonus Program Career Advancement Opportunities * Paid Vacations & Sick DaysCommitment to Quality of Life * 50-55 Hour Work Week 401k & Stock Options with Company Match * Fun & Fast Paced EnvironmentRecord Breaking Stock * Weekly PayDining Discounts + More!!! * Industry Leader in Team Member RetentionSelf Check Do you have a passion to lead people and create great teams, while ensuring a great Guest experience? Do you desire an ongoing commitment to Culinary & Beverage excellence?Do you have a desire for a career you can take pride in?Do you have the power of FUN? Do you have the ability to unify a team in a high-volume, high-energy environment? Do you possess great communication and people skills that encourage an environment of openness and professionalism? Do you strive to develop Team Members and fellow Managers, and help them achieve their goals?What are you waiting for? Click APPLY to start your new Career now!

Posting Date Jan 24, 2020 Job Number Job Category Food and Beverage & Culinary Location The Bohemian Hotel Savannah Riverfront, Autograph Collection, 102 West Bay Street, Savannah, Georgia, United States VIEW ON MAP Brand Autograph Collection Hotels 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 via email 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. Job Summary Purpose / Objective The overall objective and purpose of the Sous Chef position is to oversee the daily operations of the culinary department under the direction of the Executive Chef. This includes overseeing the culinary operation of the restaurant, room service and catering. The incumbent is accountable for maintaining profitability and quality control as well as ensuring compliance with the Company policies and standard operating procedures. They are to provide inspiring and strategic leadership while directing the activities of the culinary department in support of the mission, core values, standards and goals established by the company. Areas of Responsibility Primary areas of responsibility include, but are not limited to the following: * Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish. * Assist the Executive Chef in developing menus, recipes cards and specifications according to the Kessler SOPs. * Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind. * Ensures all recipes are followed exactly and consistently. * Assumes responsibility for kitchen in absence of Executive Chef. * Monitors inventory on a daily basis to ensure proper levels and quality * Manage food and labor costs within budgeted guidelines. * Arranges training of staff on the proper use and cleaning of equipment and cleaning supplies. * Assist with organizing kitchen meetings at least once a month. * Participates in Grand Performer performance appraisals and progressive discipline as required. * Assist Executive Chef with developing and coaching staff. * Participates and attends manager meetings and all other mandatory meetings. * Maintains the kitchen cleanliness and organization standards. * Completes daily walkthroughs of kitchen area. * Assist the Executive Chef in tracking food costs and completing monthly inventory. Knowledge, Skills, and Abilities (KSA's) To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. * Strategic business leader - Works strategically to devise plans in alignment with organizational goals. * Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. * Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection. * Leads with courage - Provides a culture of accountability. * Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals * Advanced level of written, verbal, and interpersonal communication skills. * Ability to implement and uphold service standards * Effectively motivate associates and maintain a cohesive team * Ability to prioritize and organize work assignments * Ability to work well in stressful, high-pressure situations * Ability to work with and understand financial information, data and basic arithmetic functions * Ability to maintain and build relationships with existing and potential clients as well as industry contacts * Ability to prepare wide range of culinary offerings Supervisory Responsibilities Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. * Cook 3 / Culinary Supervisor * Steward Supervisor Standards & Culture Individuals must serve as a cultural ambassador by upholding and promoting our standards. Image & Presence: Bohemian. Our team is sophisticated and purposeful in their communication and body language * 50% Classical European, 35% Colorful Gypsy Lifestyle, 15% Funky California Free Spirit * Service: Intuitive. Our team inspires the guest (and Grand Performer) experience with warmth and deliberate elegance. * Greet, Undivided Attention, Enthusiastic Response, Smile, Thank You * Listen, Empathize & Apologize, Accept Responsibility, Do Something About it, Exceed Expectations, Recover Loyalty Performance: Extraordinary. Our team rises to outperform and consistently beat our best for even better. ALIGN * Build loyalty to the company and not yourself * Enhance property/company perception by both community and Grand Performers * Align yourself with the company and lead others to do the same * Collaborate effectively to accomplish goals and achieve results across departments and property locations ENGAGE * Actively participate in meetings and shares ideas to determine the right course of action * Foster a climate where individuals are committed to partnering and asking for help when needed * Enthusiastically share knowledge, experience and talent with others * Suggest methods for improving productivity and product quality EXECUTE * Prepared and punctual for all meetings * Conducts business and complete tasks according to Standard Operating Procedures * Utilize required systems, equipment and resources * Increase revenue/productivity while keeping costs within budget * Prioritize urgent/vital tasks in order to meet set deadlines ACCOUNTABLE * Improve professional competency and property/location performance * Accept responsibility for actions and/or inactions * Self-aware, solicit and embrace feedback * Communicate feedback openly and respectfully Key Partnerships To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support. * Executive Sous Chef * Chef de Cuisine * F&B Director Minimum Qualifications Education, Certifications, Work Experience: * Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required * 2+ years of relevant work experience in similar scope and title - required * Experience within luxury brand/markets - preferred * Food Safety Manager certification - preferred or attained within 30 days Work Environment / Conditions * The work environment/conditions described herein are representative of those that an incumbent may experience. * Must be comfortable working in a shared space, with constant noise, without the use of a private office. * Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. * Must be able to work safely in a kitchen environment with high temperatures and humidity * Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. This company is an equal opportunity employer. frnch1

Why YOU could be the Key Ingredient!Are you a passionate Sous Chef who loves to nurture people through a great meal? If so. your talent will lead the success of your restaurant! In partnership with the General Manager, you are in charge of sparking the enthusiasm with your Team! By leading through listening, problem-solving on the fly and providing a smile, your direction will guide FoodFirst Global Restaurants to the end goal - a great meal for EACH and EVERY Guest.You will succeed with FoodFirst Global Restaurants if You: Have a passion for cookingFocus on creating a Guest-first culture each and every dayHave energy! Ideally two years of high-volume Sous Chef experience is preferredA re a dynamic Sous Chef who enjoys coaching, mentoring anddeveloping talentHave a background using inventory management, recipes, and labor control systemsConsider food handling and sanitation practices a top priority (ServSafe certification is recommended)Value a strong partnership with the front-of-house Management Team; love crunching numbers and controlling cost associated with running a profitable restaurantAppreciate being a company ambassador by promoting community involvementOur Commitment to You: If you are dedicated to flawless execution daily and driving your Team towards excellence, you will find that we can offer career paths that are among the best in our Industry. Join the FoodFirst Global Restaurants Family today and become our next Key Ingredient! FoodthatIS... ExceptionallyGOODtasting RemarkablyGOODfor you ExceptionallyGOODtasting AGOODeverydayvalue GOODfor the environmentFoodFirst Global Restaurants is an Equal Opportunity Employer

Join the team behind the most transformative expansion in Hersheypark history. Hershey's Chocolatetown is an all-new region of Hersheypark where guests can play, eat, shop, and gather.This position is responsible for kitchen staff management, food preparation, food safety, quality and presentation, cost controls, and overall culinary execution at The Chocolatier Restaurant, Bar + Patio and Milton's Ice Cream Parlor.Job Functions (Items marked with an asterisk are essential functions of this position):Direct and coordinate all food preparation, pars, daily sanitation, waste, and overall safety for our guests and employees.*Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating*Partner with the Executive Chef and the Front of House team through effective communication and operational development to achieve business objectives. Maintain a cooperative team environment throughout the restaurant.*Establish and control food inventory levels, food cost, labor costs, and other variable costs through effective ordering, menu planning, and scheduling.*Create schedules for kitchen staff to ensure optimum resource management and speed of service*Comply with all food safety regulations and guidelines, and help develop programs for accountability and control*Asst with interviewing, hiring, training, scheduling, counseling, and retention of all staff members*Assist Executive Chef on menu development, seasonal offerings, and future trends to remain relevant and competitive in our market.*Maintain equipment in good working order and submit regular service repair and requests.*Coordinate food orders, direct supplies, smallwares and other needed orders to ensure no disruption to our business and guest experience.*Perform other duties as assigned.Basic Qualifications:Minimum of 2 years of related experience.Industry Experience - Food & BeverageMinimum of 1 year supervisory experience.18 years of age or older.Additional Qualifications:Proficient working with details on a daily basis for prolonged periods of time.Post-Employment - ServSafePhysical Demands & Working ConditionsWhile performing the duties of this job, the employee is required to:Climbing Ladders Occasional (Reaching Forward Frequent (34-66%)Climbing Stairs Occasional (Lifting Frequent (34-66%) (50lbs maximum weight)Reaching Overhead Frequent (34-66%)Finger Dexterity Frequent (34-66%)Hand/Eye Coordination Frequent (34-66%)Stooping Frequent (34-66%)Bending Constant (>67%)Sitting Occasional (Standing Constant (>67%)Walking Constant (>67%)This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc.This job regularly requires verbal communication of detailed information to others either by phone or in person.Must be able to speak and read the English language.Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.Hershey Entertainment & Resorts is an Equal Opportunity Employer

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 Classification: Winter Seasonal 2019/2020 Job Type: Full Time Location: Keystone - LaBonte's Smokehouse BBQ Job Summary The best mountain BBQ around! Enjoy house-smoked meats, classic sides, cold beverages, and you can enjoy it all inside our new seating area! Stop by for a mid-day meal, or a break in your day. Pull up an Adirondack chair on our famous snow beach and soak in the Colorado sunshine. A successful candidate will be adaptable, flexible and maintain a positive attitude in the face of challenges, embrace the service culture of Vail Resorts and maintain a sense of cooperation and teamwork with the other outlets in Mountain Dining. Job Responsibilities * Hiring, training, motivating, and retaining team members to consistently meet standards and expectations * Assist with ordering, stocking, rotation of product, inventory, costing, pricing, and general kitchen organization and maintenance * Must be knowledgeable in sanitation standards and able to communicate to employees and co-workers proper standards and directions * Assist with development and implementation of pars, order guides, recipes, checklists, etc. * Opening and closing duties as required * Some outside work may be required Job Requirements Required: * 3 years culinary experience * 1 year culinary supervisory experience * Able to lift up to 40 lbs, full range of motion * Fluent in English, written and spoken * Standard exposure to chemicals, noise, etc. * Position requires an unpaid gondola/chairlift commute * Holidays/weekends/evenings availability * Culinary degree or equivalent experience * Basic computer knowledge * ServSafe Certification or equivalent State Issued Food Handlers Card * Arrive to work prepared and with slip resistant shoes daily Preferred: * Experience in a high volume kitchen * Previous experience cooking with a smoker We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 184793

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 Classification: Year Round Job Type: Full Time Location: Keystone Job Summary The Pastry Sous Chef is a leader for the culinary team at the Keystone Conference Center. Assisting the Executive Pastry Chef and helping supervise all aspects of the bakeshop. Job Responsibilities * Assist in managing all day to day operations of the Keystone Conference Center Bakeshop * Manage banquet functions, Commissary Kitchen Requests, Room Amenity and Wedding/Celebration Cakes * Handle ordering, receiving, scheduling, payroll and other administrative responsibilities * Supervise daily operations of the Bakeshop team to the expectations and standards of the Executive Chef * Manage budget and forecast through controlling expenses and labor * Supervise and provide training/development for line level staff * Create a team atmosphere and lead by example * Assist with the hiring, discipline and retaining of your employees * Handle high volume production - from scratch desserts, decorations, etc. for both plated and buffet meals * Decorate wedding cakes and celebratory desserts * Show creativity in chocolate decorations including molds and specialty items * Handle daily deliveries as needed using a company vehicle * Conduct and lead Wedding Cake tastings Job Requirements * 3 Years of supervisory experience in a Pastry/Bakeshop kitchen * Ability to work a flexible schedule to accomodate group business * Ability to lift up to 50lbs and stand for a long period of time * Must pass a DMV background check to drive company vehicles * Ability to work independently and contribute to a positive, productive work environment * Must demonstrate the ability to communicate in a professional manner * Ability to write and produce specialty request menus We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 181309

BeatrixIs Seeking A Sous Chef Join OurLeadership Team!If you have a passion to learn and youre eager to grow your leadership skills, keep reading!The Beatrix Division is growingand we are seeking aSOUS CHEFto add to the Streeterville team.Were looking for a team player who is experienced in high-volume production, running a kitchen, and meeting new challenges! At Beatrix, we feature local, seasonal ingredients and fresh flavor combinations to create an exceptional menu.If this lines up with the next step in your career, please apply today! EOE. E-Verify.Requirements:2-3years of Sous Chef experience in a high-volumekitchenExperienced in running kitchen systems in a structured, systems-drivenenvironmentSkilled in cookingAbility to communicate effectively with salaried & hourly teams, based on relationship & mutual respectAbility tothink on your feet and stay organized in a busy environmentNot ready to apply?Join Our Talent Network-Click Here!We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals,complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.Accessibility varies by location

Essential Job Functions As the Sous Chef you will play a vital role in the community by supporting the Chef with kitchen operations. You will assist with training and leading staff members to provide consistent top of the line dining experiences and high quality, appealing meals for our residents. Organizes high volumes of work while maintaining a quality product. Purchasing and inventory duties. Complies with all state and local operating regulations. Applies all required cooking techniques based on standard menus Plans for special events and holiday functions. Successful candidates will have a complete understanding of all basic food preparation skill sets and the ability to perform these tasks error-free. Experience with hiring/training employees a plus. A minimum of 3 years' experience in similar role is preferred. Experience working with a POS system is a plus. Benefits Our benefits package is one of the best in the business. We offer it all: Medical, Dental, 401K, Disability, and Life insurance, plus vacation, sick leave, meal discounts, travel benefits, as well as year-round company-sponsored events and activities. Leisure Care, a One Eighty Company, has been a leader in the senior housing industry for nearly 40 years. We're experienced. We're ambitious. We're fun. And we're looking for talented people to join our team. At Leisure Care, we strive to positively impact the lives of our customers and employees each and every day. Our culture is rich with people who possess the natural desire and instinct to serve others, and the principle of leading a balanced life forms the foundation of this culture. We call it the Three-Thirds Lifestyle -- putting family first, giving back to the community second, and meaningfully contributing to the company third. After all, happy employees outside of the office make for more dedicated, creative, and productive employees in the office. Leisure Care's unique philosophy of Five-Star Fun has made us one of the most desirable companies to work for, both inside and outside of the senior housing industry. And it has never been a more exciting time to join our team. If you have a strong desire to apply for a fun and rewarding job, please apply today! Leisure Care provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. JB.0.00.LN

Long Point Eco-Adventures is seeking a professional, hard-working and reliable individual to join our team. The Sous Chef will be second in command in our kitchen, following our Head Chef's specifications and guidelines. We will be opening for breakfast, lunch, dinner and catering. With a large renovation happening, there is opportunity to grow with the business. The successful candidate will manage daily kitchen activities, kitchen employees, proper food preparation and storage and serve food of the highest quality. A high level of initiative to work as a team is essential to being a Long Point Eco-Adventures employee. Sous Chef responsibilities include, but not limited to: Produce high quality plates, both in taste and presentation Ensure the kitchen runs in a timely and efficient manner Resourcefully solve issues that arise and take control of the problem in the absence of the Head Chef Manage and train kitchen staff alongside the Head Chef in a positive way Comply with and enforce sanitation regulation and safety standards Keep watch of inventory and ordering Assist Head Chef with menu ideas and planning Plan ahead for busy weeks of catering and service Use positive, open and appropriate communication with all staff members Act as an ambassador for Long Point Eco-Adventures both on and off site Qualifications: Minimum a High School Diploma is required; preference given to those currently enrolled in or graduates of a recognized college/university Candidates must be 18 years old on or before April 1st Knowledge of various cooking methods, ingredients, equipment and procedures 3+ years of kitchen experience Management experience Food and beverage knowledge Strong organization and time management skills Attention to details Thrives in a high-pressure environment Strong verbal and written communication skills Positive and self-motivated Passionate about the culinary industry Have current or willing to receive First Aid/CPR The Sous Chef is required to work in a fast-paced, team-oriented work environment. All applicants must be available to work days, nights, weekends and holidays. Successful candidates must be available for training within the week of April 20 - 24, 2020.

Sodexo Quality of Life ServicesOther Details Job Overview: The Supervisor Senior may work in any type of food location on client premises. This individual provides oversight at the direction of management on site to coordinate routine work activities of workers and/or service employees engaged in food operations or services at either larger complex facilities or locations in the areas of commercial, health care, schools, universities or other establishments. This individual will provide support to management in the daily oversight of key functions and employees during the normal course of business. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. General Responsibilities: Understands and follows all policies and procedures. Assists in ensuring a safe working environment throughout the facility for all employees. Assists in monitoring employee productivity and provides suggestions for increased service or productivity. Responsible for the oversight of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management. Responsible for orientation and training of employees. Performs day-to-day assignments in addition to oversight duties. Works with customers to ensure satisfaction in such areas as quality, service and problem resolution. Promote the development of the foodservice team. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. Maintains key control of operations and responsible for activities to ensure opening, closing and daily procedures are completed. Serves as a working lead supervisor coordinating activities of workers or service employees engaged in food operations or services at larger complex facilities of commercial, health care facility, school, campus or other establishments. May perform other duties and responsibilities as assigned. Job Qualifications: Experience/Knowledge: High School diploma, GED or equivalent experience. 1or more years related work experience. Skills/Aptitude: Must be able to coordinate the routine responsibilities of staff and resources. Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers and client representatives. Ability to provide clear directions and respond accordingly to employees. Ability to use a computer. License/Qualifications Certifications: None. General Qualifications: Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Must be able to work nights, weekends and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push, and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Working Conditions (may add additional conditions specific to defined work location): Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud.

Reports to: Executive ChefDirect Reports: Restaurant Team MembersJob Summary: Our Sous Chefs are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Sous Chef is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens. As the Sous Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:Guiding your team by exemplifying exceptional customer service and fostering an enthusiastic and uplifting environmentEnsuring team members and managers adhere to established policies and proceduresAssisting Management with recruiting, onboarding/ paperwork, uniform distribution, generating Aloha and CTUITTraining all new Team Members using TG Training Certification ProcessEnsuring Training Checklists are completed, uploaded and that Learning Platform trainings are completeEnforcing safe work behaviors to maintain a safe environment for both guests and Team MembersObserving/ assisting in progressive discipline and performance evaluationsAssisting Managers with running shifts with the ability to run the restaurant without supervisionAssisting the Executive Chef with planning and directing food preparation, coordinating food production schedules and ensuring the highest level of food quality, taste and presentationDemonstrating to Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food itemsSupervising restaurant opening and closing proceduresAssisting in daily catering ordersCreating daily prep listCreating/ assisting in creating daily Specials per standardCompleting daily time editsPlacing Fish and Produce ordersAssisting with period end inventory, sanitation, food cost and food executionConducting line checks and overseeing kitchen checklistsManaging open repair items in R PlatformAssisting with daily administrative duties and special projects as needed \nQualification Requirements for this position are:Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience; preferably in a high volume restaurantDemonstrated leadership skills, including coaching, directing and motivating a teamSolid base knowledge of culinary technique and its practical applicationMust enjoy and be able to succeed in a fast-paced and high stress work environmentCustomer service focused and solution orientedAbility to work a flexible schedule based on restaurant needsCommitment to continuing culinary development in both technique and perspectiveProficient in MS Office, Google Docs and Aloha Point of SaleProficiency in CTUIT, UltiPro and PeopleMatter is a plusExcellent written and verbal communication with a positive and outgoing personalityOngoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include:Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basisRepetitive forward bend of head/neckSome bending/kneeling/stooping/twisting/reaching requiredSome repetitive motion and force requiredMust be able to stand/walk for long periods of time (not all at one time)Must be able to work in a stationary, seated position as needed (not all at one time)Must be able to work in a hot kitchen environmentSight, speech and hearing necessary to communicate with Team Members, Vendors and GuestsSight and good sensation are necessary to prevent burning oneself while in the kitchen areasNote: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Must be available to work nights & weekends EEO/AA employer M/F/D/V

Do you want to be part of the exciting revitalization of Detroit? Aparium Hotel Group is looking for a Sous Chef that shares our vision for a new Detroit, an entrepreneurial spirit, and a passion for celebrating the community through arts, events and food. Detroit Foundation Hotel is at the forefront of the renewal of the Motor City. A transformation of the former Detroit Fire Department Headquarters and adjacent Pontchartrain Wine Cellar building, The Foundation is one of the top hotels in the market with authentic inspiration, design, and programming that respects Detroits past, yet is looking forward through its revival. The food and beverage programming includes a three-meal restaurant and bar with approximately 200 covers that is amongst the top restaurants in the region. The hotels restaurant presents iconic New American cuisine, and with space that serves as an incubator for culinary students, up and coming chefs and visiting culinary influences. The elevated bar program focuses on collaboration with Michigan breweries and distillers. The hotel features approximately 4500 square feet of meeting space, including a rooftop ballroom and a unique podcast studio. The 100-room hotel opened May 2017. Aparium Hotel Group has a strong point of view on translocal hospitality delivering communal experiences unique to each location. We believe in intuitive service, empowering our associates to deliver unique experiences for guests. As a member of the Culinary team, you will be part of a hotel unlike anything else in the area. In this unique role, the Sous Chef will be involved in planning, such as team recruitment and department set up. Ready to find out more? Job Requirements: Possesses a strong background/knowledge of classic French technique Motivates and coaches all associates on the Kitchens food production team to ensure that all established standards are met Completes mis en place and sets up station for banquets, breakfast, lunch, and/or dinner service Checks pars for shift use, out-of-stock items or possible shortages Assists in setting up plans and actions to correct any food cost problems Ensures correct preparation and presentation of a consistent level through production and demonstration Controls labor and operating expenses Ensures sanitation standards that are set forth by the hotel, local, state and federal regulations are in compliance Utilizes checklist before and after each meal period Constantly recommends service and product improvement regarding all aspects of the menu, ingredients, preparation and execution Manages the daily ordering process Additional Requirements: Good reading, writing and oral proficiency in the English language College degree preferable 3-5 years previous experience in multiple culinary/food and beverage department head positions Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting Computer literate Lead by example and foster mentoring relationships Outstanding verbal and multi-tasking skills Excellent knowledge of food, wine and cocktails Teamwork: Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate Partake in a positive work ethic and surrounding environment Standards: Able to work alone without direct supervision Demonstrate high degree of drive and determination Constantly recommend service and product improvement to better the operation Attend all required meetings Follow proper payroll and uniform procedures Properly handle and report associate and guest accidents Maintain complete knowledge of and comply with all departmental policies/service procedures/standards Assist with responsibilities and duties in other departments and as assigned by management Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel Work Environment: Standard restaurant setting Standard kitchen setting Standard Event setting Standard Room Service setting Physical Demand: Positions Continuous standing and walking Negotiating wet tile floor and steps Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins Forces Trays weigh 25lb. Carts: 250 lbs. (12-20 lbs. of push/pull force required) Hot box: 20 lbs. Banquet Tables Banquet Chairs Repetitions Standing and walking is continuous for 4-5 hours at a time Lifting and carrying 25 lb. tray, crate or box is occasional Negotiating varied floor surfaces is continuous Carrying over shoulder is occasional Hand and elbow movements for polishing glassware, silver, setting up tables, shacking, pouring and mixing drinks Pushing Room Service cart continuous Lifting and carry hot boxes continuous Rolling and/or carry Banquet tables continuous Carrying stackable banquet chairs by loading the cart continuous Sensory Excellent sight and balance needed for negotiating varied floor surfaces, handling lighted candles, and handling hot fluids (coffee and tea) Excellent speech and hearing to interact with guests Excellent sight for completion of paperwork Aparium Hospitality Services, LLC does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The Detroit Foundation Hotel is a smoke-free, drug-free facility, and equal opportunity employer.