Aramark
1 Red Coat Ln, Kansas City, Missouri 64129, USA
Responsibilities:
Coordinate, plan, participate, and supervise the production, preparation and presentation of food.
Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.
Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.
Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned.
Qualifications:
Candidate will possess two to three years of post-high school education, preferably a culinary degree.
Two to three year’s experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred.
Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.
Aug 23, 2019
Full time
Responsibilities:
Coordinate, plan, participate, and supervise the production, preparation and presentation of food.
Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.
Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.
Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned.
Qualifications:
Candidate will possess two to three years of post-high school education, preferably a culinary degree.
Two to three year’s experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred.
Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.
Sous Chef Title: Sous Chef Department: Elko - The Grille Kitchen Location: NV - Gold Dust West - Elko Employment Duration: Full time Available Shift: Day, Swing, Grave Pay Range: Description General Summary of Job Duties Insure all stations are producing a quality product. Manage the Kitchen. Essential Responsibilities and Duties Maintain a high quality of guest service according to Jacobs Entertainment, Inc. Mission Statement and F.A.S.T. Track Values Statement. Insures quality of all products. Monitors kitchen help and correct all problems. Helps with production/prep. Order and check all products from warehouse. Keep daily log. Create daily specials. Assist all chefs and line cooks as needed. Other duties as assigned. Insure sanitary measures are being used. Insure safety measures are being followed. Complete weekly schedule. Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future. Adhere to all appearance and uniform standards. Maintain an open line of communication with Management. Maintain a positive and professional demeanor during all interactions with guest, fellow Employees, and Vendors. Ability to accept performance feedback in a professional manner. Regular attendance and arriving on-time to all scheduled shifts and meetings is considered an essential function of the job. Other duties as assigned. General Job Responsibilities and Duties To perform the job successfully, an individual should demonstrate the following F.A.S.T. Track Principles: FRIENDLINESS Offer a warm greeting to everyone you encounter with a smile and eye contact. Practice mutual respect by dealing honestly in all interactions. Use genuine listening skills and offer sincere responses. Promote positive interactions with both external and internal guests through sincere greeting and communications. Be approachable, listen and lead by example. ACCOUNTABILITY Be proactive and positive. If I don't know, I'll find out and if we don't have it, I'll try to get it. Support and practice the F.A.S.T. Track Principles from the executive level to the front line staff level. Acquire knowledge, training and education. Communicate it to all employees. SERVICE EXCELLENCE Anticipate our guests' needs before they ask. Contribute ideas and solutions to improve customer service. Escort our guests rather than point. Take personal pride in the quality of your work. Actively seek feedback from our guests concerning our service and atmosphere. TEAM WORK Share and explain information. Great teams consist of great performers. Create a culture of two-way communication with employees and guests. Be courteous, kind and patient with each other. Skills, Education and Other Requirements Basic reading and writing skills. Must have an understanding of English Ability to follow written and oral instructions. Strong communications skills. Must be able to multi-task. Ability to function as part of a team. Ability to remain calm and professional when under pressure. Must have working knowledge of the food service industry. High School Diploma or Culinary Degree or Equivalent Work Experience Must have at least 3 year working knowledge. First time applicant? Click Apply for this Position Are you a returning applicant? Previous Applicants: Email: Password: If you do not remember your password .
Sep 18, 2019
Full time
Sous Chef Title: Sous Chef Department: Elko - The Grille Kitchen Location: NV - Gold Dust West - Elko Employment Duration: Full time Available Shift: Day, Swing, Grave Pay Range: Description General Summary of Job Duties Insure all stations are producing a quality product. Manage the Kitchen. Essential Responsibilities and Duties Maintain a high quality of guest service according to Jacobs Entertainment, Inc. Mission Statement and F.A.S.T. Track Values Statement. Insures quality of all products. Monitors kitchen help and correct all problems. Helps with production/prep. Order and check all products from warehouse. Keep daily log. Create daily specials. Assist all chefs and line cooks as needed. Other duties as assigned. Insure sanitary measures are being used. Insure safety measures are being followed. Complete weekly schedule. Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future. Adhere to all appearance and uniform standards. Maintain an open line of communication with Management. Maintain a positive and professional demeanor during all interactions with guest, fellow Employees, and Vendors. Ability to accept performance feedback in a professional manner. Regular attendance and arriving on-time to all scheduled shifts and meetings is considered an essential function of the job. Other duties as assigned. General Job Responsibilities and Duties To perform the job successfully, an individual should demonstrate the following F.A.S.T. Track Principles: FRIENDLINESS Offer a warm greeting to everyone you encounter with a smile and eye contact. Practice mutual respect by dealing honestly in all interactions. Use genuine listening skills and offer sincere responses. Promote positive interactions with both external and internal guests through sincere greeting and communications. Be approachable, listen and lead by example. ACCOUNTABILITY Be proactive and positive. If I don't know, I'll find out and if we don't have it, I'll try to get it. Support and practice the F.A.S.T. Track Principles from the executive level to the front line staff level. Acquire knowledge, training and education. Communicate it to all employees. SERVICE EXCELLENCE Anticipate our guests' needs before they ask. Contribute ideas and solutions to improve customer service. Escort our guests rather than point. Take personal pride in the quality of your work. Actively seek feedback from our guests concerning our service and atmosphere. TEAM WORK Share and explain information. Great teams consist of great performers. Create a culture of two-way communication with employees and guests. Be courteous, kind and patient with each other. Skills, Education and Other Requirements Basic reading and writing skills. Must have an understanding of English Ability to follow written and oral instructions. Strong communications skills. Must be able to multi-task. Ability to function as part of a team. Ability to remain calm and professional when under pressure. Must have working knowledge of the food service industry. High School Diploma or Culinary Degree or Equivalent Work Experience Must have at least 3 year working knowledge. First time applicant? Click Apply for this Position Are you a returning applicant? Previous Applicants: Email: Password: If you do not remember your password .
Marriott Hotels Resorts /JW Marriott
Marco Island, FL 34145, USA
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.
Sep 18, 2019
Full time
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.
Our Exciting Work Environment Globe Life Park the new home for the Texas Rangers. A state of the art facility with a retractable roof that sits in the heart of the Arlington entertainment district. The district is home to the Dallas Cowboys, Texas Live, Six Flags, Hurricane Harbor, Convention Center, E Gaming Facility and XFL. This facility will host many large events other than just regular season baseball. The Executive Sous Chef will oversee the new Speakeasy Club. This is a throwback to the old-time prohibition bars. It will also have unique food with a chef's table that offers mini plates, a grab-n-go stocked full of homemade chips, nuts, etc. The Speakeasy sits within the "District" which has upscale concession offerings like fresh tortillas, top your own brick oven pizza and more. The Speakeasy chef will have oversight of the "District" as well. The ideal candidate will act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential. Responsibilities The successful associate will be responsible for assisting Executive Chef with daily supervision and production of all operations including game and non-game day events. The Executive Sous Chef supervises and works to develop the culinary staff at the property Responsible for the preparation and production of food to be served throughout the facility, and any special culinary events (i.e., banquets, parties, etc.) Maintains knowledge of local competition and general industry trends Ensures culinary staff adheres to all Delaware North policies and procedures, Food Safety standards, GuestPath standards and all other policies and procedures Training and developing of staff Responsible for the procurement of all food products while following company specifications Oversees weekly and monthly inventories Ability to control food waste and identify opportunities for improvement of food/labor costs Ensures that all progressive disciplinary procedures are followed as outlined by Delaware North and that all employees under him/her are given fair and equitable treatment Creates a highly functional, teamwork-orientated back of house team Qualifications Seven years culinary arts experience after graduation from accredited culinary school or equivalent work experience. More specifically, experience as a banquet chef or sous chef in a high-volume operation. Experience in a sporting venue preferred. The ideal candidate is extremely reliable, detail-oriented, and proficient with all basic cooking techniques. Strong organizational, communication and computer skills. A commitment to excellence in guest service is essential. Expertise with ordering and inventory procedures and health and sanitation guidelines. Familiar with monitoring of food and labor cost and menu development. Professional, enthusiastic, responsible, and dependable team player Self-motivated, takes initiative and willing to acquire new skills Serve Safe Certification & ACF Certification preferred. Must obtain ACF Certification within the first 2 years of employment. Candidate is required to take a culinary practical. Who We Are Take your career beyond the ordinary-to the extraordinary. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1
Sep 18, 2019
Full time
Our Exciting Work Environment Globe Life Park the new home for the Texas Rangers. A state of the art facility with a retractable roof that sits in the heart of the Arlington entertainment district. The district is home to the Dallas Cowboys, Texas Live, Six Flags, Hurricane Harbor, Convention Center, E Gaming Facility and XFL. This facility will host many large events other than just regular season baseball. The Executive Sous Chef will oversee the new Speakeasy Club. This is a throwback to the old-time prohibition bars. It will also have unique food with a chef's table that offers mini plates, a grab-n-go stocked full of homemade chips, nuts, etc. The Speakeasy sits within the "District" which has upscale concession offerings like fresh tortillas, top your own brick oven pizza and more. The Speakeasy chef will have oversight of the "District" as well. The ideal candidate will act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential. Responsibilities The successful associate will be responsible for assisting Executive Chef with daily supervision and production of all operations including game and non-game day events. The Executive Sous Chef supervises and works to develop the culinary staff at the property Responsible for the preparation and production of food to be served throughout the facility, and any special culinary events (i.e., banquets, parties, etc.) Maintains knowledge of local competition and general industry trends Ensures culinary staff adheres to all Delaware North policies and procedures, Food Safety standards, GuestPath standards and all other policies and procedures Training and developing of staff Responsible for the procurement of all food products while following company specifications Oversees weekly and monthly inventories Ability to control food waste and identify opportunities for improvement of food/labor costs Ensures that all progressive disciplinary procedures are followed as outlined by Delaware North and that all employees under him/her are given fair and equitable treatment Creates a highly functional, teamwork-orientated back of house team Qualifications Seven years culinary arts experience after graduation from accredited culinary school or equivalent work experience. More specifically, experience as a banquet chef or sous chef in a high-volume operation. Experience in a sporting venue preferred. The ideal candidate is extremely reliable, detail-oriented, and proficient with all basic cooking techniques. Strong organizational, communication and computer skills. A commitment to excellence in guest service is essential. Expertise with ordering and inventory procedures and health and sanitation guidelines. Familiar with monitoring of food and labor cost and menu development. Professional, enthusiastic, responsible, and dependable team player Self-motivated, takes initiative and willing to acquire new skills Serve Safe Certification & ACF Certification preferred. Must obtain ACF Certification within the first 2 years of employment. Candidate is required to take a culinary practical. Who We Are Take your career beyond the ordinary-to the extraordinary. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1
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. Responsible for the oversight of shifts in the absence of the Executive Chef/Chef de Cuisine Expected to be a "hands-on" supervisor who leads their team by example and motivates the team Is a role model and advocate for the company mission and core values Ensures staffing levels, grooming standards and guest service levels are executed at a high level Assigning team duties, breaks and adjusting as needed Communicates with team members in regards to special events, changes in forecasts, etc. Ensures all communication, standards, policies and expectations are communicated to their team and then executed flawlessly Responsible for accuracy in daily inventories and requisitions Ensures proper labor management and cost control Ability to maintain the teams and his/her own composure during peak operating periods Has a defined plan to complete company leadership training Communicates with commissary to ensure successful coordination of requisitioning, return to stocks, including variances, spoilage and excess inventories Ensures recipes are constantly updated to reflect changes created by availability of product or direction from Supervisor Continually maintains and updates daily and weekly reports in a timely manner With diverse tree-lined mountain trails, a world-class terrain park and a vibrant village, Northstar is the perfect setting for families and snow sports enthusiasts alike. Nestled in the Sierra Nevada just 15 minutes from Lake Tahoe, 30 minutes from Reno and a few hours from Napa and San Francisco, it's easy to explore everything Northern California has to offer. Join the Northstar team and learn why Truckee, CA has been voted one of the "Top 25 Ski Towns in the World." 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 172551
Sep 18, 2019
Full time
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Responsible for the oversight of shifts in the absence of the Executive Chef/Chef de Cuisine Expected to be a "hands-on" supervisor who leads their team by example and motivates the team Is a role model and advocate for the company mission and core values Ensures staffing levels, grooming standards and guest service levels are executed at a high level Assigning team duties, breaks and adjusting as needed Communicates with team members in regards to special events, changes in forecasts, etc. Ensures all communication, standards, policies and expectations are communicated to their team and then executed flawlessly Responsible for accuracy in daily inventories and requisitions Ensures proper labor management and cost control Ability to maintain the teams and his/her own composure during peak operating periods Has a defined plan to complete company leadership training Communicates with commissary to ensure successful coordination of requisitioning, return to stocks, including variances, spoilage and excess inventories Ensures recipes are constantly updated to reflect changes created by availability of product or direction from Supervisor Continually maintains and updates daily and weekly reports in a timely manner With diverse tree-lined mountain trails, a world-class terrain park and a vibrant village, Northstar is the perfect setting for families and snow sports enthusiasts alike. Nestled in the Sierra Nevada just 15 minutes from Lake Tahoe, 30 minutes from Reno and a few hours from Napa and San Francisco, it's easy to explore everything Northern California has to offer. Join the Northstar team and learn why Truckee, CA has been voted one of the "Top 25 Ski Towns in the World." 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 172551
Busy DC restaurant is seeking a talented Executive Sous Chef to join our restaurant. This position is responsible for various duties as outlined by the Chef to include, but not limited to, working and expediting the line, ordering and receiving goods, implementing menus, training & managing employees, cost of sales, quality control, stocks, sauces, butchering, prep lists, and maintenance of clean and safe work stations. Sous Chef Job requirements: At least 4 years of prior Sous Chef level experience in an upscale, high-volume restaurant Strong communication skills Ability to work calmly and productively under pressure Work 50+ hours per week, which will include nights, weekends, and holidays Must have reliable transportation ServeSafe certification a plus
Sep 18, 2019
Full time
Busy DC restaurant is seeking a talented Executive Sous Chef to join our restaurant. This position is responsible for various duties as outlined by the Chef to include, but not limited to, working and expediting the line, ordering and receiving goods, implementing menus, training & managing employees, cost of sales, quality control, stocks, sauces, butchering, prep lists, and maintenance of clean and safe work stations. Sous Chef Job requirements: At least 4 years of prior Sous Chef level experience in an upscale, high-volume restaurant Strong communication skills Ability to work calmly and productively under pressure Work 50+ hours per week, which will include nights, weekends, and holidays Must have reliable transportation ServeSafe certification a plus
Russo's New York Pizzeria & Italian Kitchen
Houston, TX, USA
Russo's Restaurants Corporate Chef Job Description:MUST HAVE EXPERIENCE IN ITALIAN CUISINE This position at Russo's Restaurants requires several years of professional experience and innovational expertise (preferably with Italian cuisine). With distinguished culinary skills and desire for deIectable cuisine, corporate chefs train, develop and motivate managers, supervisors and BOH staff to meet and exceed established food preparation standards, and safety/ sanitation procedures on a consistent basis. Corporate chefs handle culinary training for both corporate stores and franchise locations. This is NOT an office based postion, and will include working nights and weekend. This position will be based out of our new training store location (Galleria Area) that is currently under construction and includes a full service restaurant and micro-brewery. This is a working position in a restaurant. This is NOT an office based postion, and will include working nights and weekend. A Russo's Corporate Chef is a full time position. You will support our corporate kitchens, training new franchisees, and traveling to new stores openings in domestic and international markets for an extended period of 2 weeks to 45 days, supporting BOH restaurant set up, recipe adherence, and sanitation/safety standards. As a culinary leader, this position will train and monitor the kitchen staff to be highly efficient and strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving dining utensils, kitchen equipment and overall cleanliness and sanitation procedures. Aside from culinary duties, corporate chefs coordinate with other departments like the Operations, Purchasing and Marketing departments. Salary Based Position with Insurance Benefits 60 days after start date. Job Duties include:Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at each location.Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.Should be able to provide direction for all day-to-day operations in the kitchen.Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.Utilizes interpersonal and communication skills to lead and influence all kitchen staff.Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.Reviews schedules and BOH staffing levels to ensure that guest service, operational needs and financial objectives are met.Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.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 all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.Coordinates with the purchase department for acquisition of needed goods and services.Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.Ensure proper grooming and hygiene standards for all kitchen staffs.Ensures all kitchen employees maintain required food handling and sanitation certifications.Ensure proper purchasing, receiving and food storage standards in the kitchen.Maintain Quality levels of receiving, storage, production and presentation of food.Follows and enforces all applicable safety procedures specified for kitchen and food servers.Discuss daily food cost reports with key kitchen and F&B team members.Review weekly and monthly schedules to meet forecast and budget.Attend the daily morning meetings and other administrative sessions.Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.Frequently review finished products for quality and presentation before the orders are send to guest.Assist with New Restaurant Openings as required.Assist in coordinating system updates, purchasing activities and logistics to support new menu rollouts and new restaurant locationsPartner with Corporate Operations Team in coordinating new menu roll out or specials with franchisee and corporate locationMaintain new and current full menu recipe documentation at restaurant-level.Partner with Corporate Operations Team in planning, organizing, and executing new menu food demonstrations and hands-on training sessions. Qualifications:Minimum 5 years' experience as an Executive Chef in a high-volume restaurant (100% scratch kitchen). Preferably 3 years Italian Cuisine.High level organizational skills with multi-tasking capabilitiesAbility to adapt to changing priorities and manage workloads with minimum direction. High attention to detail and follows throughDependable, reliable, and highly motivatedMust be able to travel - passport required.Must be able to lift 50 lbMust be able to stand for a long period of timeAbility to communicate effectively in EnglishAbility to speak and understand Spanish is a plus Contact the job posterLynn Zeller-AldanaSenior Director of Operations
Sep 18, 2019
Full time
Russo's Restaurants Corporate Chef Job Description:MUST HAVE EXPERIENCE IN ITALIAN CUISINE This position at Russo's Restaurants requires several years of professional experience and innovational expertise (preferably with Italian cuisine). With distinguished culinary skills and desire for deIectable cuisine, corporate chefs train, develop and motivate managers, supervisors and BOH staff to meet and exceed established food preparation standards, and safety/ sanitation procedures on a consistent basis. Corporate chefs handle culinary training for both corporate stores and franchise locations. This is NOT an office based postion, and will include working nights and weekend. This position will be based out of our new training store location (Galleria Area) that is currently under construction and includes a full service restaurant and micro-brewery. This is a working position in a restaurant. This is NOT an office based postion, and will include working nights and weekend. A Russo's Corporate Chef is a full time position. You will support our corporate kitchens, training new franchisees, and traveling to new stores openings in domestic and international markets for an extended period of 2 weeks to 45 days, supporting BOH restaurant set up, recipe adherence, and sanitation/safety standards. As a culinary leader, this position will train and monitor the kitchen staff to be highly efficient and strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving dining utensils, kitchen equipment and overall cleanliness and sanitation procedures. Aside from culinary duties, corporate chefs coordinate with other departments like the Operations, Purchasing and Marketing departments. Salary Based Position with Insurance Benefits 60 days after start date. Job Duties include:Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at each location.Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.Should be able to provide direction for all day-to-day operations in the kitchen.Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.Utilizes interpersonal and communication skills to lead and influence all kitchen staff.Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.Reviews schedules and BOH staffing levels to ensure that guest service, operational needs and financial objectives are met.Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.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 all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.Coordinates with the purchase department for acquisition of needed goods and services.Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.Ensure proper grooming and hygiene standards for all kitchen staffs.Ensures all kitchen employees maintain required food handling and sanitation certifications.Ensure proper purchasing, receiving and food storage standards in the kitchen.Maintain Quality levels of receiving, storage, production and presentation of food.Follows and enforces all applicable safety procedures specified for kitchen and food servers.Discuss daily food cost reports with key kitchen and F&B team members.Review weekly and monthly schedules to meet forecast and budget.Attend the daily morning meetings and other administrative sessions.Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.Frequently review finished products for quality and presentation before the orders are send to guest.Assist with New Restaurant Openings as required.Assist in coordinating system updates, purchasing activities and logistics to support new menu rollouts and new restaurant locationsPartner with Corporate Operations Team in coordinating new menu roll out or specials with franchisee and corporate locationMaintain new and current full menu recipe documentation at restaurant-level.Partner with Corporate Operations Team in planning, organizing, and executing new menu food demonstrations and hands-on training sessions. Qualifications:Minimum 5 years' experience as an Executive Chef in a high-volume restaurant (100% scratch kitchen). Preferably 3 years Italian Cuisine.High level organizational skills with multi-tasking capabilitiesAbility to adapt to changing priorities and manage workloads with minimum direction. High attention to detail and follows throughDependable, reliable, and highly motivatedMust be able to travel - passport required.Must be able to lift 50 lbMust be able to stand for a long period of timeAbility to communicate effectively in EnglishAbility to speak and understand Spanish is a plus Contact the job posterLynn Zeller-AldanaSenior Director of Operations
This fine-dining concept is hiring experienced EXECUTIVE SOUS CHEFS AND SOUS CHEFS with strong work ethic to help set and maintain the highest standards of cuisine and professionalism.Responsibilities Include But Are Not Limited ToManaging and mentoring all Chefs, Sous Chefs and portersSourcing ordering and receiving the highest quality ingredients.Developing, teaching, and maintaining all recipes and techniques.Organizing a large team and holding each chef accountable for their responsibilities.Overseeing and maintaining a smooth professional service.Maintaining all kitchen equipment and following up for any repairs needed.Maintaining high standards of cleanliness and organization.Overseeing scheduling and inventory to work within a set budget.
Sep 18, 2019
Full time
This fine-dining concept is hiring experienced EXECUTIVE SOUS CHEFS AND SOUS CHEFS with strong work ethic to help set and maintain the highest standards of cuisine and professionalism.Responsibilities Include But Are Not Limited ToManaging and mentoring all Chefs, Sous Chefs and portersSourcing ordering and receiving the highest quality ingredients.Developing, teaching, and maintaining all recipes and techniques.Organizing a large team and holding each chef accountable for their responsibilities.Overseeing and maintaining a smooth professional service.Maintaining all kitchen equipment and following up for any repairs needed.Maintaining high standards of cleanliness and organization.Overseeing scheduling and inventory to work within a set budget.
We are seeking an Experienced Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.ResponsibilitiesOversee day-to-day culinary operationsCoordinate food and kitchenware ordersCheck freshness and quality of ingredientsAssist in the development of menu itemsStandardize recipes and plate presentationsWork with management to create a memorable experience for guestsQualificationsPrevious experience in culinary arts, cooking, or other related fieldsKnowledge of cost and labor systemsPassion for food and cooking techniquesStrong leadership qualitiesAbility to thrive in a fast-paced environmentPinstripes currently has 10 locations: 4 in Illinois,1 in Ohio, 1 in Washington DC, 1 in Bethesda, MD, 1 in Minnesota, 1 in Kansas and 1 in Fort Worth, TX.In 2019 we plan to open 3 more locations: Houston, Texas, San Mateo, California and Norwalk, Connecticut.
Sep 18, 2019
Full time
We are seeking an Experienced Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.ResponsibilitiesOversee day-to-day culinary operationsCoordinate food and kitchenware ordersCheck freshness and quality of ingredientsAssist in the development of menu itemsStandardize recipes and plate presentationsWork with management to create a memorable experience for guestsQualificationsPrevious experience in culinary arts, cooking, or other related fieldsKnowledge of cost and labor systemsPassion for food and cooking techniquesStrong leadership qualitiesAbility to thrive in a fast-paced environmentPinstripes currently has 10 locations: 4 in Illinois,1 in Ohio, 1 in Washington DC, 1 in Bethesda, MD, 1 in Minnesota, 1 in Kansas and 1 in Fort Worth, TX.In 2019 we plan to open 3 more locations: Houston, Texas, San Mateo, California and Norwalk, Connecticut.
Job Description The Chart House 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 Sous Chef / Kitchen Manager - Boston, MA 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 an upscale/fine 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 Address 60 Long Wharf City Boston State Massachusetts ZipCode 02110 Auto req ID 22382BR
Sep 18, 2019
Full time
Job Description The Chart House 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 Sous Chef / Kitchen Manager - Boston, MA 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 an upscale/fine 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 Address 60 Long Wharf City Boston State Massachusetts ZipCode 02110 Auto req ID 22382BR
Job Ad Every P.F. Chang's chef knows that with great honor comes the great responsibility of conquering a 3,000-degree flame. Yes, you read that right, 3,000 degrees! Looking to work for a bold concept that believes cooking from scratch is the only way to go? Have a little pyro in your system? We revel in people like you! Fun Fact: Did you know that a wok has three cooking zones - conduction, condensation, and convection? Check out this video to learn more! Do you: Have the vision to be the leader in providing unforgettable and craveable cuisine consistently for our guests? Love meaningful work and have a passion for high quality, fresh ingredients? Want to work for a scratch cooking, industry leader with a family atmosphere? Have an interest in learning or perfecting century old wok cooking techniques? Possess strong leadership skills and a desire to invest your time and energy into building great teams and a successful career? Keep reading to learn more about what it means to live the #pfchangslife ! As a Sous Chef, you will: Lead A Cut Above Kitchen: : Lead a high volume, farm-to-wok scratch kitchen of passionate people through knowledge, technique, and experience Drive Genuine Excellence : Excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards Create an Of Service Culture : Promote a fun and positive family-style work environment Motivate & Mentor : Develop and inspire your culinary team to remain Curious continuing to learn and teach. Boost Financial Performance : Build sales and maximize financial success for your restaurant Inspire Vibrant Hospitality : Ensure guest satisfaction through memorable culinary experiences Job Description Requirements: 2+ years of experience of back of house operations management Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly team members Involvement/understanding of managing inventory, cost of goods and overall control of financials Preferences: Bilingual in English and Spanish Experience working in an upscale scratch kitchen concept Culinary degree or culinary certificate Career Advantages: Expand your culinary experience in wok cooking and kitchen management Comprehensive benefits plan with options for Medical, Dental, Vision and 401K Competitive salary with quarterly bonus opportunity Paid holidays and vacation Clear path for growth and career advancement Meal benefits If this culinary opportunity sounds like you, apply today, and get ready to live the #pfchangslife ! *CB*
Sep 18, 2019
Full time
Job Ad Every P.F. Chang's chef knows that with great honor comes the great responsibility of conquering a 3,000-degree flame. Yes, you read that right, 3,000 degrees! Looking to work for a bold concept that believes cooking from scratch is the only way to go? Have a little pyro in your system? We revel in people like you! Fun Fact: Did you know that a wok has three cooking zones - conduction, condensation, and convection? Check out this video to learn more! Do you: Have the vision to be the leader in providing unforgettable and craveable cuisine consistently for our guests? Love meaningful work and have a passion for high quality, fresh ingredients? Want to work for a scratch cooking, industry leader with a family atmosphere? Have an interest in learning or perfecting century old wok cooking techniques? Possess strong leadership skills and a desire to invest your time and energy into building great teams and a successful career? Keep reading to learn more about what it means to live the #pfchangslife ! As a Sous Chef, you will: Lead A Cut Above Kitchen: : Lead a high volume, farm-to-wok scratch kitchen of passionate people through knowledge, technique, and experience Drive Genuine Excellence : Excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards Create an Of Service Culture : Promote a fun and positive family-style work environment Motivate & Mentor : Develop and inspire your culinary team to remain Curious continuing to learn and teach. Boost Financial Performance : Build sales and maximize financial success for your restaurant Inspire Vibrant Hospitality : Ensure guest satisfaction through memorable culinary experiences Job Description Requirements: 2+ years of experience of back of house operations management Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly team members Involvement/understanding of managing inventory, cost of goods and overall control of financials Preferences: Bilingual in English and Spanish Experience working in an upscale scratch kitchen concept Culinary degree or culinary certificate Career Advantages: Expand your culinary experience in wok cooking and kitchen management Comprehensive benefits plan with options for Medical, Dental, Vision and 401K Competitive salary with quarterly bonus opportunity Paid holidays and vacation Clear path for growth and career advancement Meal benefits If this culinary opportunity sounds like you, apply today, and get ready to live the #pfchangslife ! *CB*
Our client is seeking a hands-on Executive Sous Chef for their new restaurant downtown! Executive Sous Chef Experience & Skills 3+ years' experience with restaurant culinary leadership as a Chef de Cuisine or Sous Chef Desire to work in a chef-driven environment Strong communication & interpersonal skills Computer literacy and willingness to learn new systems and software Executive Sous Chef Key Competencies Interested in motivating teams, developing staff, and minimizing turnover Displays leadership abilities Task-driven, with a focus on meeting core objectives Proven ability to run a profitable kitchen that produces outstanding results Professional culinary training What s In It For You? Competitive salary and growth Monthly bonus Paid time off on an accrual basis Medical benefits Work with a solid, growing restaurant group Sound Like You? We'd love to hear from you! Please submit your resume (indicate dates of employment for each role) that includes personal email and phone number.
Sep 18, 2019
Full time
Our client is seeking a hands-on Executive Sous Chef for their new restaurant downtown! Executive Sous Chef Experience & Skills 3+ years' experience with restaurant culinary leadership as a Chef de Cuisine or Sous Chef Desire to work in a chef-driven environment Strong communication & interpersonal skills Computer literacy and willingness to learn new systems and software Executive Sous Chef Key Competencies Interested in motivating teams, developing staff, and minimizing turnover Displays leadership abilities Task-driven, with a focus on meeting core objectives Proven ability to run a profitable kitchen that produces outstanding results Professional culinary training What s In It For You? Competitive salary and growth Monthly bonus Paid time off on an accrual basis Medical benefits Work with a solid, growing restaurant group Sound Like You? We'd love to hear from you! Please submit your resume (indicate dates of employment for each role) that includes personal email and phone number.
Overview "IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career. Responsibilities Responsible to assist the Chef de Cuisine with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas. Examples of Duties, include but are not limited to the following: 1. Oversee production and assist with the preparation of food.2. Create and revise all basic recipes with Chef de Cuisine.3. Act as liaison with restaurant managers and serving staff.4. Monitor occupancy forecasts to minimize waste and spoilage.5. Arrange and organize culinary staff for outside catering and buffet attendance.6. Provide recipes, training, and experience to all staff to adhere to the quality standards of the department.7. Ensure all stations are properly set prior to service and make the necessary corrections if needed.8. Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.9. Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.10. Schedule labor force and assign work for efficient use of equipment and personnel.11. Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.12. Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.13. Perform other related duties as assigned. Qualifications Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests. Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. High school education or equivalent. Culinary or apprenticeship program preferred. Relevant experience in a high quality, high volume, and multi-unit operations preferred. Two years supervisory experience preferred.
Sep 18, 2019
Full time
Overview "IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career. Responsibilities Responsible to assist the Chef de Cuisine with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas. Examples of Duties, include but are not limited to the following: 1. Oversee production and assist with the preparation of food.2. Create and revise all basic recipes with Chef de Cuisine.3. Act as liaison with restaurant managers and serving staff.4. Monitor occupancy forecasts to minimize waste and spoilage.5. Arrange and organize culinary staff for outside catering and buffet attendance.6. Provide recipes, training, and experience to all staff to adhere to the quality standards of the department.7. Ensure all stations are properly set prior to service and make the necessary corrections if needed.8. Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.9. Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.10. Schedule labor force and assign work for efficient use of equipment and personnel.11. Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.12. Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.13. Perform other related duties as assigned. Qualifications Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests. Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. High school education or equivalent. Culinary or apprenticeship program preferred. Relevant experience in a high quality, high volume, and multi-unit operations preferred. Two years supervisory experience preferred.
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. ??We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system?? You have: A passion for real, good food?? A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale.?? The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike.?? Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we???ve built for a better conversation around sourcing, cooking, and the business of food.?? And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. ?? Requirements: Dig Inn
Sep 18, 2019
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. ??We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system?? You have: A passion for real, good food?? A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale.?? The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike.?? Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we???ve built for a better conversation around sourcing, cooking, and the business of food.?? And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. ?? Requirements: Dig Inn
About the role: The culinary and hospitality elements of business during service is the glue to our operation, and you are responsible for maintaining high standards. The Sous Chef will lead all chef's in training during high volume shifts delivering high quality food and service. With a genuine love for food, you will be tasting dishes, adjusting temperatures, and staying up to speed in a fast-paced environment. The Sous Chef acts as an integral team member during shifts and will oversee multiple areas of the restaurant. We are looking to have you on our team to grow and develop in our restaurants. About the team: The restaurant teams provide our guests with an experience that goes beyond a great meal. Our Restaurants are run by a traditional brigade system. You will report to your Chef de Cuisine and collaborate with the Executive Chef. You will: Manage your prep list and communicate with your Chef de Cuisine on food inventory, ensuring your walk-in is fully-stocked and organized. Motivate and develop chef's in training by modeling culinary expertise and a good attitude. Speak to current menu offerings, seasonality, and promotions with our guests and team members. Take ownership of restaurant cleanliness by setting up the opening shift for success and closing with confidence that the restaurant is prepared for the next day's operations. Follow Dig Inn and health department and food safety standards. Stand and walk for extended periods of time. Work with a multifaceted environment, communicating with guests and employees to ensure culinary excellence at all points of the shift. Demonstrate professional maturity. You have: 1+ year leadership experience in a culinary environment The ability to demonstrate and execute an exceedingly strong work ethic Skills to motivate, develop, and inspire chef's in training on your team A Food Safety Certification The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth in our brigade A passion for real, good food Work Perks: Aside from the standard job description fare (competitive pay) we also offer: Commuter benefits Complimentary Dig Inn lunch everyday About us: Dig Inn is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free Dig Inn for all employees? We strongly recommend the sweet potatoes. Dig Inn believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.
Sep 18, 2019
Full time
About the role: The culinary and hospitality elements of business during service is the glue to our operation, and you are responsible for maintaining high standards. The Sous Chef will lead all chef's in training during high volume shifts delivering high quality food and service. With a genuine love for food, you will be tasting dishes, adjusting temperatures, and staying up to speed in a fast-paced environment. The Sous Chef acts as an integral team member during shifts and will oversee multiple areas of the restaurant. We are looking to have you on our team to grow and develop in our restaurants. About the team: The restaurant teams provide our guests with an experience that goes beyond a great meal. Our Restaurants are run by a traditional brigade system. You will report to your Chef de Cuisine and collaborate with the Executive Chef. You will: Manage your prep list and communicate with your Chef de Cuisine on food inventory, ensuring your walk-in is fully-stocked and organized. Motivate and develop chef's in training by modeling culinary expertise and a good attitude. Speak to current menu offerings, seasonality, and promotions with our guests and team members. Take ownership of restaurant cleanliness by setting up the opening shift for success and closing with confidence that the restaurant is prepared for the next day's operations. Follow Dig Inn and health department and food safety standards. Stand and walk for extended periods of time. Work with a multifaceted environment, communicating with guests and employees to ensure culinary excellence at all points of the shift. Demonstrate professional maturity. You have: 1+ year leadership experience in a culinary environment The ability to demonstrate and execute an exceedingly strong work ethic Skills to motivate, develop, and inspire chef's in training on your team A Food Safety Certification The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth in our brigade A passion for real, good food Work Perks: Aside from the standard job description fare (competitive pay) we also offer: Commuter benefits Complimentary Dig Inn lunch everyday About us: Dig Inn is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free Dig Inn for all employees? We strongly recommend the sweet potatoes. Dig Inn believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.
Job Description: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.
Sep 18, 2019
Job Description: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.
Summary of Responsibilities: Reporting to the Executive Sous Chef/ Chef de Cuisine/ Sous Chef, responsibilities and essential job functions include but are not limited to the following: Understand the importance and demonstrate a commitment to our 'Our Culinary Culture'. As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity. In conjunction with the Chef de Cuisine/ Sous Chef on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service. Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation. Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation. Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef / Chef de Cuisine/ Sous Chef, this includes quality checks and tasting all food prior to it being served. Ensure all kitchen Colleagues are aware of standards and expectations. Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EcoSure standard temperature logs are completed accurately. Maintain proper rotation of product in all chillers to minimize wastage/spoilage. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Report tardiness and unsafe work practices immediately to the Chef on duty. Responsible for operating all station 7 days/week, including setting your colleagues up for success on your days off. Actively share ideas, opinions and suggestions in daily shift briefings. Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback. Continually strive to improve food preparation and presentations. Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures. Follow kitchen policies, procedures and service standards. Coordinate the production as it relates to banquet and restaurant functions. Conduct daily shift briefings to Colleagues in absence of Senior Chef. Assist in the development of new menu items. Support senior leadership with managing the day-to-day schedules. Provide training for new culinary colleagues. Other duties as assigned. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: Highly responsible and reliable. Previous leadership experience in a high-end kitchen required. Strong interpersonal and problem-solving abilities. Ability to work well under pressure in a fast-paced environment. Ability to work cohesively as part of a team. Ability to focus attention on guest needs, remaining calm and courteous at all times. Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift Frequent lifting and carrying up to 30 lbs Occasional kneeling, pushing, pulling, lifting Occasional ascending or descending ladders, stairs and ramps Constant standing and walking throughout shift Required Education and Experience Minimum 1 year leadership experience in a luxury, high volume hotel.
Sep 18, 2019
Full time
Summary of Responsibilities: Reporting to the Executive Sous Chef/ Chef de Cuisine/ Sous Chef, responsibilities and essential job functions include but are not limited to the following: Understand the importance and demonstrate a commitment to our 'Our Culinary Culture'. As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity. In conjunction with the Chef de Cuisine/ Sous Chef on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service. Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation. Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation. Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef / Chef de Cuisine/ Sous Chef, this includes quality checks and tasting all food prior to it being served. Ensure all kitchen Colleagues are aware of standards and expectations. Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EcoSure standard temperature logs are completed accurately. Maintain proper rotation of product in all chillers to minimize wastage/spoilage. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Report tardiness and unsafe work practices immediately to the Chef on duty. Responsible for operating all station 7 days/week, including setting your colleagues up for success on your days off. Actively share ideas, opinions and suggestions in daily shift briefings. Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback. Continually strive to improve food preparation and presentations. Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures. Follow kitchen policies, procedures and service standards. Coordinate the production as it relates to banquet and restaurant functions. Conduct daily shift briefings to Colleagues in absence of Senior Chef. Assist in the development of new menu items. Support senior leadership with managing the day-to-day schedules. Provide training for new culinary colleagues. Other duties as assigned. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: Highly responsible and reliable. Previous leadership experience in a high-end kitchen required. Strong interpersonal and problem-solving abilities. Ability to work well under pressure in a fast-paced environment. Ability to work cohesively as part of a team. Ability to focus attention on guest needs, remaining calm and courteous at all times. Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift Frequent lifting and carrying up to 30 lbs Occasional kneeling, pushing, pulling, lifting Occasional ascending or descending ladders, stairs and ramps Constant standing and walking throughout shift Required Education and Experience Minimum 1 year leadership experience in a luxury, high volume hotel.
Skills/Requirements A graduate of a culinary institute with an associate degree highly desired or completion of equivalent apprenticeship program, certified through the American Culinary Federation Must have completed courses in sanitation, nutrition, and supervision Food Manager Certification required or completion of this certificate within six months of employment Experience in budgeting, food cost, labor costs, and scheduling Minimum of 4-5 years of practical restaurant management experience or related resort hotel experience Thorough knowledge of food handling and preparation techniques Skilled in inventory control Applicants must be authorized to work in the US without requiring sponsorship now or in the future. Why Work at Kohler Co.? Kohler Co.'s mission is to contribute to a higher level of gracious living for those who are touched by our products and services. We understand that it takes investment in our associates' development to make that happen.So, we offer ongoing investment in each individual's personal development and the opportunity to collaborate with others across functions and roles at Kohler. In addition to the investment in your development, Kohler offers a benefits package including a competitive salary, health, vision, dental, 401(k) with company matching, and more! About Us Beyond the competitive benefits and compensation, Kohler proudly offers a rich history, steeped in creativity and a commitment to our associates and communities.We invite you to learn more about our culture and company at . It is Kohler's policy to recruit, hire, and promote qualified personnel in all job classifications without regard to race, creed, religion, age, sex, sexual orientation, gender identity or expression, marital status, national origin, disability or veteran status.If, as an individual with a disability, you need reasonable accommodation during the recruitment process, please contact . Kohler Co. is an equal opportunity/affirmative action employer. We invite you to learn more about equal employment opportunity by reviewing the Federal EEO is the Law and the EEO is the Law Supplement .
Sep 18, 2019
Full time
Skills/Requirements A graduate of a culinary institute with an associate degree highly desired or completion of equivalent apprenticeship program, certified through the American Culinary Federation Must have completed courses in sanitation, nutrition, and supervision Food Manager Certification required or completion of this certificate within six months of employment Experience in budgeting, food cost, labor costs, and scheduling Minimum of 4-5 years of practical restaurant management experience or related resort hotel experience Thorough knowledge of food handling and preparation techniques Skilled in inventory control Applicants must be authorized to work in the US without requiring sponsorship now or in the future. Why Work at Kohler Co.? Kohler Co.'s mission is to contribute to a higher level of gracious living for those who are touched by our products and services. We understand that it takes investment in our associates' development to make that happen.So, we offer ongoing investment in each individual's personal development and the opportunity to collaborate with others across functions and roles at Kohler. In addition to the investment in your development, Kohler offers a benefits package including a competitive salary, health, vision, dental, 401(k) with company matching, and more! About Us Beyond the competitive benefits and compensation, Kohler proudly offers a rich history, steeped in creativity and a commitment to our associates and communities.We invite you to learn more about our culture and company at . It is Kohler's policy to recruit, hire, and promote qualified personnel in all job classifications without regard to race, creed, religion, age, sex, sexual orientation, gender identity or expression, marital status, national origin, disability or veteran status.If, as an individual with a disability, you need reasonable accommodation during the recruitment process, please contact . Kohler Co. is an equal opportunity/affirmative action employer. We invite you to learn more about equal employment opportunity by reviewing the Federal EEO is the Law and the EEO is the Law Supplement .
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we ve built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. Associated topics: cafe, catering, chef, commercial, commercial kitchen, corporate, executive, sous, sous chef, tavern
Sep 18, 2019
Full time
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we ve built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. Associated topics: cafe, catering, chef, commercial, commercial kitchen, corporate, executive, sous, sous chef, tavern
