Share in something more with a career at COBS Bread Great Place to Work Certified Our Role When you work with COBS Bread, you're part of a workplace that is committed to providing you with an experience that will help you rise to any occasion. We're here to encourage you to grow, connect with your community, have fun with your team, and to share in something more. We've got exciting plans in place for you as a passionate, inquisitive and eager team player who wants to make an impact. Your Role as Baker As a Baker at COBS Bread you will lead our freshness commitment. Bakers start their days with an empty bakery but when they leave-it's filled with the artisan bread and delicious treats for the community to enjoy. Right now, we are looking for personable Bakers to share their love of fresh bread with our loyal customers. No experience necessary- just the right attitude and a willingness to learn. What Your Day Looks Like Work as part of a small team to bake each morning, following carefully crafted recipes Work alongside your team to keep the bakery clean, and contribute to a great customer experience Be responsible for reading production schedules and recipes, measuring and mixing ingredients, moulding and shaping dough, and processing everything through the ovens Requirements Why You Were Bread for This You are an early riser who can work independently or as part of a small team You have pride in what COBS offers the community You have a great attitude and good organizational skills You share in a commitment to the success of your team, the bakery, and to your own development Physical Requirements Continuous standing/walking for all tasks Frequent lifting and carrying up to 22 kg Frequent turning and reaching Occasional pushing, pulling and some forward bending Ability to lift at least 2.5 kg to a height of 1.7 meters Constant use of both hands, with frequent wrist rotation and flexing, occasional forceful gripping Benefits Perks & What You'll Feel Good About The satisfaction of baking from scratch, and pride in sharing that product with the community. A fun team work environment with flexible hours Our training program - Continue to develop your baking and leadership skills through our Bronze and Silver baker Development Qualification program. Career advancement opportunities - We have a stake in helping passionate team members grow and have more impact in the business and community. Complimentary products on us every shift And more, including benefits for all full time employees While we thank you for your interest, only those selected for interviews will be contacted. About COBS Bread With over 160 locations, COBS Bread serves fresh and delightful baked goods to communities across Canada every day. Any unsold items are donated daily to various local charities and food banks. The company's success can be attributed to the quality of our product, the development of our people, and our warm and friendly customer service. COBS Bread is part of Bakers Delight - Established in 1980 operating as Bakers Delight in Australia and New Zealand, and since 2003 as COBS Bread in Canada and the USA. Together we have grown to more than 700 bakeries across Australia, New Zealand, Canada and the USA. The entire network employs over 15,000 people, serving more than 2.1 million customers each week. Accessibility Accommodation is available upon request for applicants and employees with disabilities. If you are contacted for a job opportunity, please advise us of any accommodations needed to ensure you have access to a fair and equitable process. Any information received relating to accommodation will be addressed confidentially.
Apr 19, 2024
Full time
Share in something more with a career at COBS Bread Great Place to Work Certified Our Role When you work with COBS Bread, you're part of a workplace that is committed to providing you with an experience that will help you rise to any occasion. We're here to encourage you to grow, connect with your community, have fun with your team, and to share in something more. We've got exciting plans in place for you as a passionate, inquisitive and eager team player who wants to make an impact. Your Role as Baker As a Baker at COBS Bread you will lead our freshness commitment. Bakers start their days with an empty bakery but when they leave-it's filled with the artisan bread and delicious treats for the community to enjoy. Right now, we are looking for personable Bakers to share their love of fresh bread with our loyal customers. No experience necessary- just the right attitude and a willingness to learn. What Your Day Looks Like Work as part of a small team to bake each morning, following carefully crafted recipes Work alongside your team to keep the bakery clean, and contribute to a great customer experience Be responsible for reading production schedules and recipes, measuring and mixing ingredients, moulding and shaping dough, and processing everything through the ovens Requirements Why You Were Bread for This You are an early riser who can work independently or as part of a small team You have pride in what COBS offers the community You have a great attitude and good organizational skills You share in a commitment to the success of your team, the bakery, and to your own development Physical Requirements Continuous standing/walking for all tasks Frequent lifting and carrying up to 22 kg Frequent turning and reaching Occasional pushing, pulling and some forward bending Ability to lift at least 2.5 kg to a height of 1.7 meters Constant use of both hands, with frequent wrist rotation and flexing, occasional forceful gripping Benefits Perks & What You'll Feel Good About The satisfaction of baking from scratch, and pride in sharing that product with the community. A fun team work environment with flexible hours Our training program - Continue to develop your baking and leadership skills through our Bronze and Silver baker Development Qualification program. Career advancement opportunities - We have a stake in helping passionate team members grow and have more impact in the business and community. Complimentary products on us every shift And more, including benefits for all full time employees While we thank you for your interest, only those selected for interviews will be contacted. About COBS Bread With over 160 locations, COBS Bread serves fresh and delightful baked goods to communities across Canada every day. Any unsold items are donated daily to various local charities and food banks. The company's success can be attributed to the quality of our product, the development of our people, and our warm and friendly customer service. COBS Bread is part of Bakers Delight - Established in 1980 operating as Bakers Delight in Australia and New Zealand, and since 2003 as COBS Bread in Canada and the USA. Together we have grown to more than 700 bakeries across Australia, New Zealand, Canada and the USA. The entire network employs over 15,000 people, serving more than 2.1 million customers each week. Accessibility Accommodation is available upon request for applicants and employees with disabilities. If you are contacted for a job opportunity, please advise us of any accommodations needed to ensure you have access to a fair and equitable process. Any information received relating to accommodation will be addressed confidentially.
Share in something more with a career at COBS Bread Great Place to Work Certified Our Role When you work with COBS Bread, you're part of a workplace that is committed to providing you with an experience that will help you rise to any occasion. We're here to encourage you to grow, connect with your community, have fun with your team, and to share in something more. We've got exciting plans in place for you as a passionate, inquisitive and eager team player who wants to make an impact. Your Role as Baker As a Baker at COBS Bread you will lead our freshness commitment. Bakers start their days with an empty bakery but when they leave-it's filled with the artisan bread and delicious treats for the community to enjoy. Right now, we are looking for personable Bakers to share their love of fresh bread with our loyal customers. No experience necessary- just the right attitude and a willingness to learn. What Your Day Looks Like Work as part of a small team to bake each morning, following carefully crafted recipes Work alongside your team to keep the bakery clean, and contribute to a great customer experience Be responsible for reading production schedules and recipes, measuring and mixing ingredients, moulding and shaping dough, and processing everything through the ovens Requirements Why You Were Bread for This You are an early riser who can work independently or as part of a small team You have pride in what COBS offers the community You have a great attitude and good organizational skills You share in a commitment to the success of your team, the bakery, and to your own development Physical Requirements Continuous standing/walking for all tasks Frequent lifting and carrying up to 22 kg Frequent turning and reaching Occasional pushing, pulling and some forward bending Ability to lift at least 2.5 kg to a height of 1.7 meters Constant use of both hands, with frequent wrist rotation and flexing, occasional forceful gripping Benefits Perks & What You'll Feel Good About The satisfaction of baking from scratch, and pride in sharing that product with the community. A fun team work environment with flexible hours Our training program - Continue to develop your baking and leadership skills through our Bronze and Silver baker Development Qualification program. Career advancement opportunities - We have a stake in helping passionate team members grow and have more impact in the business and community. Complimentary products on us every shift And more, including benefits for all full time employees While we thank you for your interest, only those selected for interviews will be contacted. About COBS Bread With over 160 locations, COBS Bread serves fresh and delightful baked goods to communities across Canada every day. Any unsold items are donated daily to various local charities and food banks. The company's success can be attributed to the quality of our product, the development of our people, and our warm and friendly customer service. COBS Bread is part of Bakers Delight - Established in 1980 operating as Bakers Delight in Australia and New Zealand, and since 2003 as COBS Bread in Canada and the USA. Together we have grown to more than 700 bakeries across Australia, New Zealand, Canada and the USA. The entire network employs over 15,000 people, serving more than 2.1 million customers each week. Accessibility Accommodation is available upon request for applicants and employees with disabilities. If you are contacted for a job opportunity, please advise us of any accommodations needed to ensure you have access to a fair and equitable process. Any information received relating to accommodation will be addressed confidentially.
Apr 19, 2024
Full time
Share in something more with a career at COBS Bread Great Place to Work Certified Our Role When you work with COBS Bread, you're part of a workplace that is committed to providing you with an experience that will help you rise to any occasion. We're here to encourage you to grow, connect with your community, have fun with your team, and to share in something more. We've got exciting plans in place for you as a passionate, inquisitive and eager team player who wants to make an impact. Your Role as Baker As a Baker at COBS Bread you will lead our freshness commitment. Bakers start their days with an empty bakery but when they leave-it's filled with the artisan bread and delicious treats for the community to enjoy. Right now, we are looking for personable Bakers to share their love of fresh bread with our loyal customers. No experience necessary- just the right attitude and a willingness to learn. What Your Day Looks Like Work as part of a small team to bake each morning, following carefully crafted recipes Work alongside your team to keep the bakery clean, and contribute to a great customer experience Be responsible for reading production schedules and recipes, measuring and mixing ingredients, moulding and shaping dough, and processing everything through the ovens Requirements Why You Were Bread for This You are an early riser who can work independently or as part of a small team You have pride in what COBS offers the community You have a great attitude and good organizational skills You share in a commitment to the success of your team, the bakery, and to your own development Physical Requirements Continuous standing/walking for all tasks Frequent lifting and carrying up to 22 kg Frequent turning and reaching Occasional pushing, pulling and some forward bending Ability to lift at least 2.5 kg to a height of 1.7 meters Constant use of both hands, with frequent wrist rotation and flexing, occasional forceful gripping Benefits Perks & What You'll Feel Good About The satisfaction of baking from scratch, and pride in sharing that product with the community. A fun team work environment with flexible hours Our training program - Continue to develop your baking and leadership skills through our Bronze and Silver baker Development Qualification program. Career advancement opportunities - We have a stake in helping passionate team members grow and have more impact in the business and community. Complimentary products on us every shift And more, including benefits for all full time employees While we thank you for your interest, only those selected for interviews will be contacted. About COBS Bread With over 160 locations, COBS Bread serves fresh and delightful baked goods to communities across Canada every day. Any unsold items are donated daily to various local charities and food banks. The company's success can be attributed to the quality of our product, the development of our people, and our warm and friendly customer service. COBS Bread is part of Bakers Delight - Established in 1980 operating as Bakers Delight in Australia and New Zealand, and since 2003 as COBS Bread in Canada and the USA. Together we have grown to more than 700 bakeries across Australia, New Zealand, Canada and the USA. The entire network employs over 15,000 people, serving more than 2.1 million customers each week. Accessibility Accommodation is available upon request for applicants and employees with disabilities. If you are contacted for a job opportunity, please advise us of any accommodations needed to ensure you have access to a fair and equitable process. Any information received relating to accommodation will be addressed confidentially.
Der Dutchman Restaurant Plain City - Dutchman Hospitality Group
Plain City, Ohio
Der Dutchman Restaurant, Plain City is a great place to start or develop your career in hospitality to learn skills you'll use for the rest of your life. If you enjoy sharing hospitality with others, we want you on our team! Bakery Supervisor Pay Rate: $19.00/hour Our team members enjoy: Free buffet/salad bar lunches DHG Discounts - merchandise/lodging/shows for staff Most Sundays off Annual vacation bonus Wooden Nickels On-the-job training Flexible schedules Scholarship program Free access to SmartDollar What you'll be doing Schedule bakery staff Supervise the day-to-day operations of our bakery Communicate with staff, co-workers and managers in a positive/consistent manner Maintain open communication with bakery and retail staff Train staff to produce quality baked goods Monitor procedures for cleanliness and safety Monitor and ensure proper inventory levels Resolve guest related issues Skills you'll bring along You have previous bakery experience preferred You have a positive, friendly attitude You are able to work during the day You thrive in a fast-paced work environment You work well as part of a team Pay Rate: $19.00/Hour Job Type Full-time position Monday - Saturday hours may increase around holidays No Sunday hours On-the-job training provided Benefits Medical insurance and HSA 401(k) plan with match Wellness Program Dental, Vision, Accident, Life, Critical Illness, Term Life Insurance available
Apr 19, 2024
Full time
Der Dutchman Restaurant, Plain City is a great place to start or develop your career in hospitality to learn skills you'll use for the rest of your life. If you enjoy sharing hospitality with others, we want you on our team! Bakery Supervisor Pay Rate: $19.00/hour Our team members enjoy: Free buffet/salad bar lunches DHG Discounts - merchandise/lodging/shows for staff Most Sundays off Annual vacation bonus Wooden Nickels On-the-job training Flexible schedules Scholarship program Free access to SmartDollar What you'll be doing Schedule bakery staff Supervise the day-to-day operations of our bakery Communicate with staff, co-workers and managers in a positive/consistent manner Maintain open communication with bakery and retail staff Train staff to produce quality baked goods Monitor procedures for cleanliness and safety Monitor and ensure proper inventory levels Resolve guest related issues Skills you'll bring along You have previous bakery experience preferred You have a positive, friendly attitude You are able to work during the day You thrive in a fast-paced work environment You work well as part of a team Pay Rate: $19.00/Hour Job Type Full-time position Monday - Saturday hours may increase around holidays No Sunday hours On-the-job training provided Benefits Medical insurance and HSA 401(k) plan with match Wellness Program Dental, Vision, Accident, Life, Critical Illness, Term Life Insurance available
Busch Gardens is a place of thrills, fun and positive, lasting memories. And that's just what its like to work here! As a key member of our team, you'll play a major role in bringing happiness and excitement to people from around the world. If you're dedicated, dependable and driven to deliver exceptional guest service, this is a place for you! Compensation: $12.00 per hour Must be available to work between the hours of 4:00am - 1:00pm. What you get to do: You'll ensure only the finest baked products are made and packaged for our parks. This involves producing delicious pastries, desserts, and other baked goods in order to deliver an exceptional experience to guests and Ambassadors alike. You will: Provides premier customer service, including greeting customers and answering their questions. Ices, decorates, packages, labels, and prices products for refrigerator and dry cases. Sells products by providing customers with information needed to make product-related decisions. Operates the mixer, fudge kettle and dipping wells. Maintain high standards for product freshness and sanitation. Ensures that the display refrigerators and cases are cleaned, polished, and fully stocked with cakes, pastries, desserts. Organizes and rotates stock in the refer, freezer and dry goods areas. Trains other ambassadors as needed. Assists with the delivery and setup of cakes, desserts and hand dipped specialty items as needed. Assists in other duties as assigned. What it takes to succeed: At least 18 years of age. Experience as a Decorator Apprentice or equivalent experience preferred. Knowledge of decorating, icing and home mades. Detail-oriented Ability to deliver friendly, courteous, prompt customer service. Ability to read, write and perform simple math problems. Ability to interpret and follow instructions and solve problems. What else is important: Position engages in extensive walking and standing throughout entire work shift and climb/ascend heights, if needed Perform the following physical activities: kneeling, squatting, bend floor-to waist/waist-to-overhead, reach overhead, simple grasp and fine hand manipulation tasks (use of tools/keyboard/writing) Able to work indoors and outdoors, in varying weather, to include extreme heat. Position may be exposed to fumes, dust, odors and cold/heat temperature extremes Perform cleaning duties; including use of cleaning chemicals Work a flexible schedule/hours based on business need, to include opening, mid-, and closing shifts; nights, weekends, and holidays Flexible in work locations as placement will depend on business needs and career development opportunities Must submit resume to be considered for this role Compensation - $12.00 per hour The perks of the position: Ambassadors will enjoy a fun, fast-paced environment, and great teammates, as well as: FREE park admission Discounts on park admission tickets and passes for family and friends Park discounts on food, merchandise, etc. Scholarship opportunities Exclusive employee events and giveaways EEO Employer: SEAWORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY OR COVERED VETERAN STATUS.
Apr 17, 2024
Full time
Busch Gardens is a place of thrills, fun and positive, lasting memories. And that's just what its like to work here! As a key member of our team, you'll play a major role in bringing happiness and excitement to people from around the world. If you're dedicated, dependable and driven to deliver exceptional guest service, this is a place for you! Compensation: $12.00 per hour Must be available to work between the hours of 4:00am - 1:00pm. What you get to do: You'll ensure only the finest baked products are made and packaged for our parks. This involves producing delicious pastries, desserts, and other baked goods in order to deliver an exceptional experience to guests and Ambassadors alike. You will: Provides premier customer service, including greeting customers and answering their questions. Ices, decorates, packages, labels, and prices products for refrigerator and dry cases. Sells products by providing customers with information needed to make product-related decisions. Operates the mixer, fudge kettle and dipping wells. Maintain high standards for product freshness and sanitation. Ensures that the display refrigerators and cases are cleaned, polished, and fully stocked with cakes, pastries, desserts. Organizes and rotates stock in the refer, freezer and dry goods areas. Trains other ambassadors as needed. Assists with the delivery and setup of cakes, desserts and hand dipped specialty items as needed. Assists in other duties as assigned. What it takes to succeed: At least 18 years of age. Experience as a Decorator Apprentice or equivalent experience preferred. Knowledge of decorating, icing and home mades. Detail-oriented Ability to deliver friendly, courteous, prompt customer service. Ability to read, write and perform simple math problems. Ability to interpret and follow instructions and solve problems. What else is important: Position engages in extensive walking and standing throughout entire work shift and climb/ascend heights, if needed Perform the following physical activities: kneeling, squatting, bend floor-to waist/waist-to-overhead, reach overhead, simple grasp and fine hand manipulation tasks (use of tools/keyboard/writing) Able to work indoors and outdoors, in varying weather, to include extreme heat. Position may be exposed to fumes, dust, odors and cold/heat temperature extremes Perform cleaning duties; including use of cleaning chemicals Work a flexible schedule/hours based on business need, to include opening, mid-, and closing shifts; nights, weekends, and holidays Flexible in work locations as placement will depend on business needs and career development opportunities Must submit resume to be considered for this role Compensation - $12.00 per hour The perks of the position: Ambassadors will enjoy a fun, fast-paced environment, and great teammates, as well as: FREE park admission Discounts on park admission tickets and passes for family and friends Park discounts on food, merchandise, etc. Scholarship opportunities Exclusive employee events and giveaways EEO Employer: SEAWORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY OR COVERED VETERAN STATUS.
JOB SUMMARY:The Assistant Restaurant Manager assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the restaurant in accordance with established policies and procedures. Establishes and administers training programs within the restaurant, including new employee orientation. Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant Manager or Director of Food & Beverage. Monitors work of Food Cashiers to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management, Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work requires five years of restaurant/food service, including 3 years supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, Windows, LMS. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
JOB SUMMARY:The Assistant Restaurant Manager assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the restaurant in accordance with established policies and procedures. Establishes and administers training programs within the restaurant, including new employee orientation. Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant Manager or Director of Food & Beverage. Monitors work of Food Cashiers to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management, Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work requires five years of restaurant/food service, including 3 years supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, Windows, LMS. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.JOB SUMMARY: Responsible for providing superior service to both the internal and external customers for all Food Outlets at Harrah's and Harveys. The incumbent is also responsible for providing high quality baked goods to all Harrah's and Harveys food outlets, including Starbucks. Also, to assist the Chefs and Shift Leaders, in the overall smooth production of all breads, pastries and other bakery items.KEY JOB FUNCTIONS: Provides superior customer service, positively effects interactions with external and internal customers and team members and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with team members. Receives, stores, rotates and distributes bakery supplies and products in and around production areas. Accurately scales and measures all ingredients needed of daily production assignments, including but not limited to dry goods and leavenings, as well as portioning out doughs and batters within allowable tolerances as directed. Prepares correct amount of back-up products; correctly date, label and stores, communicates with supervisor. Correctly fills out warehouse and direct order forms. Notifies Supervisor when products run low or did not arrive on time. Prepares pastries, tortes, tarts, pies, strudel, bombes, Bavarian creams, Joconde, bread doughs and derivatives thereof, cake batters, Pate Sucr e, Pate a Choux, Pate Sable, quick breads, a variety of base doughs, batters and fillings and derivatives thereof, as well as batters for buffet-style pastries, etc. Prepares, fills and finishes Wedding Cakes, Birthday Cakes and Special Occasion Cakes with upscale decorations, including but not limited to Ganache, rolled fondant, marzipan, butter cream and other coatings as requested by guests. Participates in production of upscale banquet dessert items, plated sampler desserts, and others as needed Maintains the Bakery and its equipment in a sanitary condition. Assists the Bakers as assigned or needed.Ensures production runs smoothly, effectively, accurately. Communicates any production issues to supervisor.EDUCATION and/or EXPERIENCE: Associate Degree in Culinary Arts or equivalent experience Previous experience in a hotel of retail bakery required, 2 - 3 years' experience preferred. QUALIFICATIONS: Must be able to speak, read, write, and understand English and speak distinctly and persuasively to others. Knowledge of general baking principles Ability to interpret formulas, calculate quantity conversions, and understand product directions. Ability to communicate effectively at all times with all levels of team members. Ability to correctly prepare foods for which responsible. Ability to review and comprehend all necessary documentation. Ability to use all equipment associated with the position, including but not limited to mixers, sheeter, dough machines, proof boxes. Ability to work unsupervised. Must be able to work independently. Must be able to respond calmly and make rational decisions when handling team member conflicts. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to stand and walk for 8 hours. Ability to lift and carry 50 pounds so as to be able to move all necessary stock around the work area. Ability to hold, grasp, have hand-eye coordination, use repetitive hand motion. Must be able to respond to visual and aural cues. Ability to hear, visually inspect color distinction. Ability to climb a step stool. Must be able to work inside and maneuver throughout the bakery. Must be able to push or pull food carts weighing up to 450 pounds. Must be able to lift pans of hot foods and bowls and trays of cold food. Must be able to bend, stoop, reach, crouch, carry, pull, and stack oven racks, mixes, oven sheets, and other baking utensils within the bakery. Ability to frequently tolerate dust. Ability to occasionally tolerate fumes, chemicals and gasses. Must be able to tolerate hot temperatures in excess of 200 degrees and extreme cold temperatures as low as 10 degrees below zero. Ability to frequently tolerate high noise levels. Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.JOB SUMMARY: Responsible for providing superior service to both the internal and external customers for all Food Outlets at Harrah's and Harveys. The incumbent is also responsible for providing high quality baked goods to all Harrah's and Harveys food outlets, including Starbucks. Also, to assist the Chefs and Shift Leaders, in the overall smooth production of all breads, pastries and other bakery items.KEY JOB FUNCTIONS: Provides superior customer service, positively effects interactions with external and internal customers and team members and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with team members. Receives, stores, rotates and distributes bakery supplies and products in and around production areas. Accurately scales and measures all ingredients needed of daily production assignments, including but not limited to dry goods and leavenings, as well as portioning out doughs and batters within allowable tolerances as directed. Prepares correct amount of back-up products; correctly date, label and stores, communicates with supervisor. Correctly fills out warehouse and direct order forms. Notifies Supervisor when products run low or did not arrive on time. Prepares pastries, tortes, tarts, pies, strudel, bombes, Bavarian creams, Joconde, bread doughs and derivatives thereof, cake batters, Pate Sucr e, Pate a Choux, Pate Sable, quick breads, a variety of base doughs, batters and fillings and derivatives thereof, as well as batters for buffet-style pastries, etc. Prepares, fills and finishes Wedding Cakes, Birthday Cakes and Special Occasion Cakes with upscale decorations, including but not limited to Ganache, rolled fondant, marzipan, butter cream and other coatings as requested by guests. Participates in production of upscale banquet dessert items, plated sampler desserts, and others as needed Maintains the Bakery and its equipment in a sanitary condition. Assists the Bakers as assigned or needed.Ensures production runs smoothly, effectively, accurately. Communicates any production issues to supervisor.EDUCATION and/or EXPERIENCE: Associate Degree in Culinary Arts or equivalent experience Previous experience in a hotel of retail bakery required, 2 - 3 years' experience preferred. QUALIFICATIONS: Must be able to speak, read, write, and understand English and speak distinctly and persuasively to others. Knowledge of general baking principles Ability to interpret formulas, calculate quantity conversions, and understand product directions. Ability to communicate effectively at all times with all levels of team members. Ability to correctly prepare foods for which responsible. Ability to review and comprehend all necessary documentation. Ability to use all equipment associated with the position, including but not limited to mixers, sheeter, dough machines, proof boxes. Ability to work unsupervised. Must be able to work independently. Must be able to respond calmly and make rational decisions when handling team member conflicts. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to stand and walk for 8 hours. Ability to lift and carry 50 pounds so as to be able to move all necessary stock around the work area. Ability to hold, grasp, have hand-eye coordination, use repetitive hand motion. Must be able to respond to visual and aural cues. Ability to hear, visually inspect color distinction. Ability to climb a step stool. Must be able to work inside and maneuver throughout the bakery. Must be able to push or pull food carts weighing up to 450 pounds. Must be able to lift pans of hot foods and bowls and trays of cold food. Must be able to bend, stoop, reach, crouch, carry, pull, and stack oven racks, mixes, oven sheets, and other baking utensils within the bakery. Ability to frequently tolerate dust. Ability to occasionally tolerate fumes, chemicals and gasses. Must be able to tolerate hot temperatures in excess of 200 degrees and extreme cold temperatures as low as 10 degrees below zero. Ability to frequently tolerate high noise levels. Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities. JOB SUMMARY: Coordinates, leads and directs actual shift production in the Bakery. Guides, instructs, monitors, and coaches all bakers in the correct performance of their assigned duties. Ensures quality sanitation and food safety standards are met and maintained. Ensures quality is met and maintained. KEY JOB FUNCTIONS: Provides superior customer service, positively effects interactions with external and internal customers and employees and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with co-workers. Assists in production of all baked goods in the required volume and in accordance with the established high-quality standards. Ensures that prescribes formulas and procedures are followed for all items produced on any station during shift. Orders necessary supplies in proper levels to keep bakery stocked as indicated by current PAR lists, and current menu requirements for Harrah's and Harveys food outlets. Inspects and rotates raw materials to ensure they meet established qualitative standards. Maintains the bakery and its equipment in a sanitary and fully operational condition. Provides input to the Assistant Pastry Chef / Executive Pastry Chef in preparing the periodical performance reviews of assigned personnel. Ensures that prescribed safety policies and procedures are followed and assigned personnel receive proper instruction in these policies and procedures. Demonstrates a good working knowledge of the following specializations: Show Breads, Marzipan, Pastillage, Croquant, Chocolate, and Sugar Cooking. Provides input for the instruction and development of assigned personnel Provides input for scheduling Maintains correct temperature logs Participates and guides bakers in the production of International breads, International desserts, display breads, a variety of advanced doughs, batters and fillings, etc. Prepares, finishes Wedding Cakes, Birthday Cakes and Special Occasion Cakes with upscale decorations, including but not limited to Ganache, rolled fondant, marzipan, butter cream and other coatings as requested by guests. Ensures production runs smoothly, effectively, accurately. Communicates any production issues to supervisor. EDUCATION and/or EXPERIENCE: Associate Degree in Culinary Arts or equivalent experience 5 years extensive hotel or retail baking, preferably with the majority in high volume baking and pastry production; 2-3 years supervisory experience preferred QUALIFICATIONS: Must be able to speak, read, write, and understand English and speak distinctly and persuasively to others. Knowledge of general baking principles Ability to interpret formulas, calculate quantity conversions, and understand product directions Ability to communicate effectively at all times with all levels of team members. Ability to correctly prepare foods for which responsible. Ability to review and comprehend all necessary documentation. Ability to use all equipment associated with the position, including but not limited to mixers, sheeter, dough machines, proof boxes. Ability to work unsupervised. Must be able to work independently. Must be able to respond calmly and make rational decisions when handling team member conflicts. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to stand and walk for 8 hours Ability to lift and carry 50 pounds so as to be able to move all necessary stock around the work area. Ability to hold, grasp, have hand-eye coordination, use repetitive hand motion Must be able to respond to visual and aural cues Ability to hear, visually inspect color distinction Ability to climb a step stool Must be able to work inside and maneuver throughout the bakery. Must be able to push or pull food carts weighing up to 450 pounds. Must be able to lift pans of hot foods and bowls and trays of cold food. Must be able to bend, stoop, reach, crouch, carry, pull, and stack oven racks, mixes, oven sheets, and other baking utensils within the bakery. Ability to frequently tolerate dust Ability to occasionally tolerate fumes, chemicals and gasses Must be able to tolerate hot temperatures in excess of 200 degrees and extreme cold temperatures as low as 10 degrees below zero. Ability to frequently tolerate high noise levels Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities. JOB SUMMARY: Coordinates, leads and directs actual shift production in the Bakery. Guides, instructs, monitors, and coaches all bakers in the correct performance of their assigned duties. Ensures quality sanitation and food safety standards are met and maintained. Ensures quality is met and maintained. KEY JOB FUNCTIONS: Provides superior customer service, positively effects interactions with external and internal customers and employees and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with co-workers. Assists in production of all baked goods in the required volume and in accordance with the established high-quality standards. Ensures that prescribes formulas and procedures are followed for all items produced on any station during shift. Orders necessary supplies in proper levels to keep bakery stocked as indicated by current PAR lists, and current menu requirements for Harrah's and Harveys food outlets. Inspects and rotates raw materials to ensure they meet established qualitative standards. Maintains the bakery and its equipment in a sanitary and fully operational condition. Provides input to the Assistant Pastry Chef / Executive Pastry Chef in preparing the periodical performance reviews of assigned personnel. Ensures that prescribed safety policies and procedures are followed and assigned personnel receive proper instruction in these policies and procedures. Demonstrates a good working knowledge of the following specializations: Show Breads, Marzipan, Pastillage, Croquant, Chocolate, and Sugar Cooking. Provides input for the instruction and development of assigned personnel Provides input for scheduling Maintains correct temperature logs Participates and guides bakers in the production of International breads, International desserts, display breads, a variety of advanced doughs, batters and fillings, etc. Prepares, finishes Wedding Cakes, Birthday Cakes and Special Occasion Cakes with upscale decorations, including but not limited to Ganache, rolled fondant, marzipan, butter cream and other coatings as requested by guests. Ensures production runs smoothly, effectively, accurately. Communicates any production issues to supervisor. EDUCATION and/or EXPERIENCE: Associate Degree in Culinary Arts or equivalent experience 5 years extensive hotel or retail baking, preferably with the majority in high volume baking and pastry production; 2-3 years supervisory experience preferred QUALIFICATIONS: Must be able to speak, read, write, and understand English and speak distinctly and persuasively to others. Knowledge of general baking principles Ability to interpret formulas, calculate quantity conversions, and understand product directions Ability to communicate effectively at all times with all levels of team members. Ability to correctly prepare foods for which responsible. Ability to review and comprehend all necessary documentation. Ability to use all equipment associated with the position, including but not limited to mixers, sheeter, dough machines, proof boxes. Ability to work unsupervised. Must be able to work independently. Must be able to respond calmly and make rational decisions when handling team member conflicts. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to stand and walk for 8 hours Ability to lift and carry 50 pounds so as to be able to move all necessary stock around the work area. Ability to hold, grasp, have hand-eye coordination, use repetitive hand motion Must be able to respond to visual and aural cues Ability to hear, visually inspect color distinction Ability to climb a step stool Must be able to work inside and maneuver throughout the bakery. Must be able to push or pull food carts weighing up to 450 pounds. Must be able to lift pans of hot foods and bowls and trays of cold food. Must be able to bend, stoop, reach, crouch, carry, pull, and stack oven racks, mixes, oven sheets, and other baking utensils within the bakery. Ability to frequently tolerate dust Ability to occasionally tolerate fumes, chemicals and gasses Must be able to tolerate hot temperatures in excess of 200 degrees and extreme cold temperatures as low as 10 degrees below zero. Ability to frequently tolerate high noise levels Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
JOB SUMMARY: The Baker is responsible for the production and presentation of all standing orders for the bake shop to include but not limited to various cakes, pies, cookies, breads, and pastries. Will generally be assigned to a specific station consisting of either production or finish work; however, this person can be called upon to fulfill both preparation and finish work. ESSENTIAL JOB FUNCTIONS: Located at Caesar Palace The shop is located at the main Casino floor and averages 1000 transactions per day. Annual revenue target is $7.5 Mio. A second location will open later this year at a different location within the Caesar's framework in the city. The large, 4500 sq foot state of the art central production kitchen is located at Caesars Palace Current staffing of the laminated consists of 1 lamination chefs and 7 bakers.Prepare all items according to recipe bine all standard mixes and ingredients for cakes and brownies as assigned to production.Frost and decorate all cakes as assigned to decorator's station.Garnish all service trays and cakes for proper presentation as assigned to decorator's bine all mixes and ingredients for various breads baked in the shop when assigned to the bread station.Bake items for specified times and portion for servings.Works and maintains workstation in compliance with standards set by State and Local Health Department codes. Provide assistance to the pastry chefs with regard to special functions and project preparation and presentation. QUALIFICATIONS: Work requires the ability to mix, bake and finish the product.Work requires a minimum of one year experience as a scratch baker.Work requires a thorough understanding of measurements.Work requires a thorough understanding and knowledge of usage of all equipment used in the Pastry Shop.Work requires ability to work from a standing position for extended periods of time.Work requires a neat appearance with good personal hygiene.Work requires effective communication in English, both verbal and written form in a professional manner.Background in fine dining spectrum of bakeries with emphasis on laminated dough work. Has the know-how in effectively and efficiently running a bakery kitchen.The chef of this kitchen must be up to date on pastry and bakery trends with emphasis on laminated dough work. Excellent training, coaching and people development skills are necessary to succeed in this role. Open minded, approachable, forward thinking, team player, can do type of attitude, service with passion PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Loud, fast paced environment, multiple tasks to be handled under time constraint. Must be able to mix, bake, and finish product. Must be able to lift a minimum of 40lbs. Must be able to handle a heavy business volume in a timely manner. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
JOB SUMMARY: The Baker is responsible for the production and presentation of all standing orders for the bake shop to include but not limited to various cakes, pies, cookies, breads, and pastries. Will generally be assigned to a specific station consisting of either production or finish work; however, this person can be called upon to fulfill both preparation and finish work. ESSENTIAL JOB FUNCTIONS: Located at Caesar Palace The shop is located at the main Casino floor and averages 1000 transactions per day. Annual revenue target is $7.5 Mio. A second location will open later this year at a different location within the Caesar's framework in the city. The large, 4500 sq foot state of the art central production kitchen is located at Caesars Palace Current staffing of the laminated consists of 1 lamination chefs and 7 bakers.Prepare all items according to recipe bine all standard mixes and ingredients for cakes and brownies as assigned to production.Frost and decorate all cakes as assigned to decorator's station.Garnish all service trays and cakes for proper presentation as assigned to decorator's bine all mixes and ingredients for various breads baked in the shop when assigned to the bread station.Bake items for specified times and portion for servings.Works and maintains workstation in compliance with standards set by State and Local Health Department codes. Provide assistance to the pastry chefs with regard to special functions and project preparation and presentation. QUALIFICATIONS: Work requires the ability to mix, bake and finish the product.Work requires a minimum of one year experience as a scratch baker.Work requires a thorough understanding of measurements.Work requires a thorough understanding and knowledge of usage of all equipment used in the Pastry Shop.Work requires ability to work from a standing position for extended periods of time.Work requires a neat appearance with good personal hygiene.Work requires effective communication in English, both verbal and written form in a professional manner.Background in fine dining spectrum of bakeries with emphasis on laminated dough work. Has the know-how in effectively and efficiently running a bakery kitchen.The chef of this kitchen must be up to date on pastry and bakery trends with emphasis on laminated dough work. Excellent training, coaching and people development skills are necessary to succeed in this role. Open minded, approachable, forward thinking, team player, can do type of attitude, service with passion PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Loud, fast paced environment, multiple tasks to be handled under time constraint. Must be able to mix, bake, and finish product. Must be able to lift a minimum of 40lbs. Must be able to handle a heavy business volume in a timely manner. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Overview North Italia is coming soon to The Bowl at Ballantyne! Applications are now open. Apply today - Interviews begin in just a few weeks for our May Grand Opening! Pastry Cooks / Bakers - solid pay with room to grow North Italia is offering: Flexible scheduling Hospitality training Health benefits including medical, dental and vision (after 25 hours/week average) Paid time off (after 25 hours/week average) Discounted shift meals 35% discount for your party when dining in as a guest Eligible for up to 50% next day pay (exclusions apply) Career growth opportunities Handmade With Love From Scratch Daily Whether you're looking for a change or starting a career from scratch, North is the perfect place for you. From our Prosciutto pizza to the house specialty Bolognese, we take great pride in serving exceptional handmade Italian dishes. We're also committed to supporting our employees with advancement opportunities, perks, and a positive environment. North is more than an Italian restaurant-it's a family of servers, hosts, managers, and chefs dedicated to crafting the perfect Italian meal for our guests. If that sounds like you, there's a place for you here. Responsibilities Here's what you'll do: Prepare our delicious Italian breads, pastries, puddings and other desserts from scratch following the recipe to produce consistent results Complete your prep list, efficiently run your station during the shift, follow all specs, and stock food as needed When it comes to baking; portion all the products, follow the recipes, and always make sure the plate presentation looks great Keep it clean! Follow the sanitization standards, make sure your work station stays clean and organized, and follow all of the food handling standards Qualifications You need to be: Someone who loves to cook and has an eye for detail when it comes to consistency. It's important you're comfortable in a fast paced environment, and have at least 1 year of experience in this capacity. G razi and prego may be part of your vocabulary, but you should have good English communication skills. You must be comfortable standing for long periods of time and able to lift up to 50 pounds. About the Company Why us? Become a valuable member of our team and you will discover more than just a culinary gem. We have a successful and professional work environment with opportunities for growth. Our competitive wages combined with a 35% discount at all North Italia locations make this a team you simply must be a part of.
Apr 11, 2024
Full time
Overview North Italia is coming soon to The Bowl at Ballantyne! Applications are now open. Apply today - Interviews begin in just a few weeks for our May Grand Opening! Pastry Cooks / Bakers - solid pay with room to grow North Italia is offering: Flexible scheduling Hospitality training Health benefits including medical, dental and vision (after 25 hours/week average) Paid time off (after 25 hours/week average) Discounted shift meals 35% discount for your party when dining in as a guest Eligible for up to 50% next day pay (exclusions apply) Career growth opportunities Handmade With Love From Scratch Daily Whether you're looking for a change or starting a career from scratch, North is the perfect place for you. From our Prosciutto pizza to the house specialty Bolognese, we take great pride in serving exceptional handmade Italian dishes. We're also committed to supporting our employees with advancement opportunities, perks, and a positive environment. North is more than an Italian restaurant-it's a family of servers, hosts, managers, and chefs dedicated to crafting the perfect Italian meal for our guests. If that sounds like you, there's a place for you here. Responsibilities Here's what you'll do: Prepare our delicious Italian breads, pastries, puddings and other desserts from scratch following the recipe to produce consistent results Complete your prep list, efficiently run your station during the shift, follow all specs, and stock food as needed When it comes to baking; portion all the products, follow the recipes, and always make sure the plate presentation looks great Keep it clean! Follow the sanitization standards, make sure your work station stays clean and organized, and follow all of the food handling standards Qualifications You need to be: Someone who loves to cook and has an eye for detail when it comes to consistency. It's important you're comfortable in a fast paced environment, and have at least 1 year of experience in this capacity. G razi and prego may be part of your vocabulary, but you should have good English communication skills. You must be comfortable standing for long periods of time and able to lift up to 50 pounds. About the Company Why us? Become a valuable member of our team and you will discover more than just a culinary gem. We have a successful and professional work environment with opportunities for growth. Our competitive wages combined with a 35% discount at all North Italia locations make this a team you simply must be a part of.
Overview North Italia is coming soon to The Bowl at Ballantyne! Applications are now open. Apply today - Interviews begin in just a few weeks for our May Grand Opening! Pastry Cooks / Bakers - solid pay with room to grow North Italia is offering: Flexible scheduling Hospitality training Health benefits including medical, dental and vision (after 25 hours/week average) Paid time off (after 25 hours/week average) Discounted shift meals 35% discount for your party when dining in as a guest Eligible for up to 50% next day pay (exclusions apply) Career growth opportunities Handmade With Love From Scratch Daily Whether you're looking for a change or starting a career from scratch, North is the perfect place for you. From our Prosciutto pizza to the house specialty Bolognese, we take great pride in serving exceptional handmade Italian dishes. We're also committed to supporting our employees with advancement opportunities, perks, and a positive environment. North is more than an Italian restaurant-it's a family of servers, hosts, managers, and chefs dedicated to crafting the perfect Italian meal for our guests. If that sounds like you, there's a place for you here. Responsibilities Here's what you'll do: Prepare our delicious Italian breads, pastries, puddings and other desserts from scratch following the recipe to produce consistent results Complete your prep list, efficiently run your station during the shift, follow all specs, and stock food as needed When it comes to baking; portion all the products, follow the recipes, and always make sure the plate presentation looks great Keep it clean! Follow the sanitization standards, make sure your work station stays clean and organized, and follow all of the food handling standards Qualifications You need to be: Someone who loves to cook and has an eye for detail when it comes to consistency. It's important you're comfortable in a fast paced environment, and have at least 1 year of experience in this capacity. G razi and prego may be part of your vocabulary, but you should have good English communication skills. You must be comfortable standing for long periods of time and able to lift up to 50 pounds. About the Company Why us? Become a valuable member of our team and you will discover more than just a culinary gem. We have a successful and professional work environment with opportunities for growth. Our competitive wages combined with a 35% discount at all North Italia locations make this a team you simply must be a part of.
Apr 11, 2024
Full time
Overview North Italia is coming soon to The Bowl at Ballantyne! Applications are now open. Apply today - Interviews begin in just a few weeks for our May Grand Opening! Pastry Cooks / Bakers - solid pay with room to grow North Italia is offering: Flexible scheduling Hospitality training Health benefits including medical, dental and vision (after 25 hours/week average) Paid time off (after 25 hours/week average) Discounted shift meals 35% discount for your party when dining in as a guest Eligible for up to 50% next day pay (exclusions apply) Career growth opportunities Handmade With Love From Scratch Daily Whether you're looking for a change or starting a career from scratch, North is the perfect place for you. From our Prosciutto pizza to the house specialty Bolognese, we take great pride in serving exceptional handmade Italian dishes. We're also committed to supporting our employees with advancement opportunities, perks, and a positive environment. North is more than an Italian restaurant-it's a family of servers, hosts, managers, and chefs dedicated to crafting the perfect Italian meal for our guests. If that sounds like you, there's a place for you here. Responsibilities Here's what you'll do: Prepare our delicious Italian breads, pastries, puddings and other desserts from scratch following the recipe to produce consistent results Complete your prep list, efficiently run your station during the shift, follow all specs, and stock food as needed When it comes to baking; portion all the products, follow the recipes, and always make sure the plate presentation looks great Keep it clean! Follow the sanitization standards, make sure your work station stays clean and organized, and follow all of the food handling standards Qualifications You need to be: Someone who loves to cook and has an eye for detail when it comes to consistency. It's important you're comfortable in a fast paced environment, and have at least 1 year of experience in this capacity. G razi and prego may be part of your vocabulary, but you should have good English communication skills. You must be comfortable standing for long periods of time and able to lift up to 50 pounds. About the Company Why us? Become a valuable member of our team and you will discover more than just a culinary gem. We have a successful and professional work environment with opportunities for growth. Our competitive wages combined with a 35% discount at all North Italia locations make this a team you simply must be a part of.
Bullitt County Public Schools
Shepherdsville, Kentucky
This position is for the school year. Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. This position is for 5 hours per day and 170 student instructional days, 4 holidays, 5 extended days for a total of 179 days per year. Contracted days will be adjusted depending upon start date. (Considered full time with benefits - see below) Must have a high school diploma or equivalent and provide a copy to HR upon recommentation to hire. New employees to the district may bring in up to 10 years of comparable, full-time, verified experience. (NOTE: It will be the responsibility of the applicant hired to submit the BCPS verification of experience form to their prior employer to complete and return to HR.) Step 0: $13.97 per hour Step 10: $16.67 per hour Although Classified positions are paid on an hourly rate, salary is set up on a year long contract and divided by the remaining number of paychecks. This position is considered a ten month employee on the pay schedule. 4 paychecks will be paid at the end of June. Please see payroll schedule at link below for pay dates. BCPS pay schedule formula to calculate salary hours per day x hourly rate = daily rate daily rate x contracted days = salary salary / # of pays left = gross biweekly pay Benefits $20,000 life insurance policy - paid for by the State of Kentucky $30,000 life insurance policy - paid for by Bullitt County Public Schools Health Insurance (employee monthly premium based on plan selected)or Waiver HRA or Waiver HRA limited purpose Sick Leave and Personal Leave and Emergency Leave (prorated depending upon start date) Personal Leave not used in school year rolls over to sick leave Earn 2 more sick days if you do not use any sick leave during school year Kentucky Public Pensions Authority - retirement membership Optional Dental and Vision Optional - Sick Leave Bank Member Optional - Bloodborne Pathogen/Hepatitis B (3) dose immunization series Optional insurance/benefits through American Fidelity We would love for you to join Bullitt County Public Schools and be a part of helping us in Moving Forward!
Mar 23, 2024
Full time
This position is for the school year. Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. This position is for 5 hours per day and 170 student instructional days, 4 holidays, 5 extended days for a total of 179 days per year. Contracted days will be adjusted depending upon start date. (Considered full time with benefits - see below) Must have a high school diploma or equivalent and provide a copy to HR upon recommentation to hire. New employees to the district may bring in up to 10 years of comparable, full-time, verified experience. (NOTE: It will be the responsibility of the applicant hired to submit the BCPS verification of experience form to their prior employer to complete and return to HR.) Step 0: $13.97 per hour Step 10: $16.67 per hour Although Classified positions are paid on an hourly rate, salary is set up on a year long contract and divided by the remaining number of paychecks. This position is considered a ten month employee on the pay schedule. 4 paychecks will be paid at the end of June. Please see payroll schedule at link below for pay dates. BCPS pay schedule formula to calculate salary hours per day x hourly rate = daily rate daily rate x contracted days = salary salary / # of pays left = gross biweekly pay Benefits $20,000 life insurance policy - paid for by the State of Kentucky $30,000 life insurance policy - paid for by Bullitt County Public Schools Health Insurance (employee monthly premium based on plan selected)or Waiver HRA or Waiver HRA limited purpose Sick Leave and Personal Leave and Emergency Leave (prorated depending upon start date) Personal Leave not used in school year rolls over to sick leave Earn 2 more sick days if you do not use any sick leave during school year Kentucky Public Pensions Authority - retirement membership Optional Dental and Vision Optional - Sick Leave Bank Member Optional - Bloodborne Pathogen/Hepatitis B (3) dose immunization series Optional insurance/benefits through American Fidelity We would love for you to join Bullitt County Public Schools and be a part of helping us in Moving Forward!
Distributor seeks service engineer with a minimum of 3 years experience in repair of High Volume Bakery Automated Handling & Packaging Machinery to visit with customers and maintain, diagnose, and repair their equipment. Visit customers and: DIAGNOSE and verify problem DETERMINE appropriate action: repair, re-build, replace parts, etc. TEST and validate corrective action COMMUNICATE findings to customer DOCUMENT activities for company and client. Duties will also include installation, set up and calibration of new equipment, and the creation and implementation of preventative maintenance programs for customers. Knowledge of PLC systems is important. Company will consider any combination of experience and training Technical Certification plus closely related experience. High Volume Bakery Automated Handling & Packaging Automation Conveyor Systems: Roller, Belt, Feeders, Product Aligners, Tray orienters, Stack Lifting, Trash Dumping, Auto Washers, etc. Depanners: Shaker, Vacuum, Cyclone, Inverters, Sweepers, etc. Pan & Tray Coolers & Cleaners Pan & Tray Stackers & Unstackers Basket Handlers Slicers: Hinge, Butterfly, Full & Top Cutting; Reciprocating, etc. Baggers & Bag Sealers Machine Vision & X-Ray Inspection Equipment Box, Basket, Tray & Dolley Loaders: Check Weighing; Height Measurement; Pattern Forming; Orienters; etc. Box & Tray Formers: Card Inserters; Folders & Gluers; Labelers; etc. Expected annual income $120,000 plus performance bonus, company car and expense account. Benefits include major medical-health insurance, life, family leave program, paid holiday and vacation time, and much more! For complete details contact James Franco at: ext 283 Or, submit resume online at: Or email to: Please reference when responding. Diedre Moire Corporation Diedre Moire Corporation, Inc. Diedremoire_dot_com WE ARE AN EQUAL OPPORTUNITY EMPLOYER and our employment decisions are made without regard to race, color, religion, age, sex, national origin, handicap, disability or marital status. We reasonably accommodate individuals with handicaps, disabilities and bona fide religious beliefs. Jobs Career Position Hiring. CONSIDERED EXPERIENCE INCLUDES: Regional Field Service Mechanic Tech Technician Engineer Maintenance Repair Maintain Install Troubleshoot Machine Repair Machinery High Volume Bakery Automated Handling & Packaging Automation DISCLAIMER: We will make every effort to consider applications for all available positions and shall use one or more of the contact methods and addresses indicated in resume or online application. Indicated location may be proximate or may be desirable point of embarkation for paid or unpaid relocation to another venue. Job descriptions may fit single or multiple presently available or anticipated positions and are NOT an offer of employment or contract implied or otherwise. Described compensation is not definite nor precise and may be estimated and approximate and is negotiable depending on market conditions and candidate availability and other factors and is solely at the discretion of employers. Linguistics used herein may use First Person Singular and First Person Plural grammatical person construction for and with the meaning of Third Person Singular and Third Person Plural references. We reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. Response to a specific posting or advertisement may result in consideration for other opportunities and not necessarily the incentive or basis of the response. Nothing herein is or may be considered a promise, guarantee, offer, pledge, agreement, contract, or oath. If you submit an application or resume which contains your email address, we will use that email address to communicate with you about this and other positions. We use an email quality control service to maintain security and a remove and dead address filter. To cancel receiving email communications, simply send an email from your address with the word "remove" in the subject line to Or, visit the website at jobbankremove_dot_com. If you have further concern regarding email received from us, call .
Mar 22, 2024
Distributor seeks service engineer with a minimum of 3 years experience in repair of High Volume Bakery Automated Handling & Packaging Machinery to visit with customers and maintain, diagnose, and repair their equipment. Visit customers and: DIAGNOSE and verify problem DETERMINE appropriate action: repair, re-build, replace parts, etc. TEST and validate corrective action COMMUNICATE findings to customer DOCUMENT activities for company and client. Duties will also include installation, set up and calibration of new equipment, and the creation and implementation of preventative maintenance programs for customers. Knowledge of PLC systems is important. Company will consider any combination of experience and training Technical Certification plus closely related experience. High Volume Bakery Automated Handling & Packaging Automation Conveyor Systems: Roller, Belt, Feeders, Product Aligners, Tray orienters, Stack Lifting, Trash Dumping, Auto Washers, etc. Depanners: Shaker, Vacuum, Cyclone, Inverters, Sweepers, etc. Pan & Tray Coolers & Cleaners Pan & Tray Stackers & Unstackers Basket Handlers Slicers: Hinge, Butterfly, Full & Top Cutting; Reciprocating, etc. Baggers & Bag Sealers Machine Vision & X-Ray Inspection Equipment Box, Basket, Tray & Dolley Loaders: Check Weighing; Height Measurement; Pattern Forming; Orienters; etc. Box & Tray Formers: Card Inserters; Folders & Gluers; Labelers; etc. Expected annual income $120,000 plus performance bonus, company car and expense account. Benefits include major medical-health insurance, life, family leave program, paid holiday and vacation time, and much more! For complete details contact James Franco at: ext 283 Or, submit resume online at: Or email to: Please reference when responding. Diedre Moire Corporation Diedre Moire Corporation, Inc. Diedremoire_dot_com WE ARE AN EQUAL OPPORTUNITY EMPLOYER and our employment decisions are made without regard to race, color, religion, age, sex, national origin, handicap, disability or marital status. We reasonably accommodate individuals with handicaps, disabilities and bona fide religious beliefs. Jobs Career Position Hiring. CONSIDERED EXPERIENCE INCLUDES: Regional Field Service Mechanic Tech Technician Engineer Maintenance Repair Maintain Install Troubleshoot Machine Repair Machinery High Volume Bakery Automated Handling & Packaging Automation DISCLAIMER: We will make every effort to consider applications for all available positions and shall use one or more of the contact methods and addresses indicated in resume or online application. Indicated location may be proximate or may be desirable point of embarkation for paid or unpaid relocation to another venue. Job descriptions may fit single or multiple presently available or anticipated positions and are NOT an offer of employment or contract implied or otherwise. Described compensation is not definite nor precise and may be estimated and approximate and is negotiable depending on market conditions and candidate availability and other factors and is solely at the discretion of employers. Linguistics used herein may use First Person Singular and First Person Plural grammatical person construction for and with the meaning of Third Person Singular and Third Person Plural references. We reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. Response to a specific posting or advertisement may result in consideration for other opportunities and not necessarily the incentive or basis of the response. Nothing herein is or may be considered a promise, guarantee, offer, pledge, agreement, contract, or oath. If you submit an application or resume which contains your email address, we will use that email address to communicate with you about this and other positions. We use an email quality control service to maintain security and a remove and dead address filter. To cancel receiving email communications, simply send an email from your address with the word "remove" in the subject line to Or, visit the website at jobbankremove_dot_com. If you have further concern regarding email received from us, call .
Responsible for execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort outlets and banquets. Responsibilities : Knowledge of all pastry techniques which include, scaling, mixing, proofing, baking, decorating, finishing, wedding cakes, and showpieces Ability to prepare, decorate, finish and platter all bakery items to Resort standards Ability to read and interpret BEO's, Private dining orders, restaurant orders, amenity requests to estimate food requirements to create a production plan Ability to create and decorate cakes, wedding cakes, and custom amenities Knowledge and thorough understanding of food safety and sanitation guidelines including the company HACCP Responsible for checking and maintaining proper temperatures throughout all bakeshop food preparation May be required to communicate with guests on stage when needed to explain cooking techniques or answer questions Ability to conduct inventory of products Has good judgment of food quality and production, understands the impact of spoilage Ability to assist in preparing guests for special dietary needs Portions and arranges food on serving dishes and is responsible for portion control and plate presentation Basic Qualifications : Minimum 3 years experience in culinary field/high volume bakery Strong communication and interpersonal skills Cake decorating experience highly preferred Adept at troubleshooting and can calmly handle difficult situations Accredited Food safety certification or equivalent Must be flexible and able to work a variety of shifts, including days, nights, weekends holidays and special events Preferred Qualifications: Culinary Education Degree, Certification or equivalent preferred Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $32.52 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Apr 19, 2024
Full time
Responsible for execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort outlets and banquets. Responsibilities : Knowledge of all pastry techniques which include, scaling, mixing, proofing, baking, decorating, finishing, wedding cakes, and showpieces Ability to prepare, decorate, finish and platter all bakery items to Resort standards Ability to read and interpret BEO's, Private dining orders, restaurant orders, amenity requests to estimate food requirements to create a production plan Ability to create and decorate cakes, wedding cakes, and custom amenities Knowledge and thorough understanding of food safety and sanitation guidelines including the company HACCP Responsible for checking and maintaining proper temperatures throughout all bakeshop food preparation May be required to communicate with guests on stage when needed to explain cooking techniques or answer questions Ability to conduct inventory of products Has good judgment of food quality and production, understands the impact of spoilage Ability to assist in preparing guests for special dietary needs Portions and arranges food on serving dishes and is responsible for portion control and plate presentation Basic Qualifications : Minimum 3 years experience in culinary field/high volume bakery Strong communication and interpersonal skills Cake decorating experience highly preferred Adept at troubleshooting and can calmly handle difficult situations Accredited Food safety certification or equivalent Must be flexible and able to work a variety of shifts, including days, nights, weekends holidays and special events Preferred Qualifications: Culinary Education Degree, Certification or equivalent preferred Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $32.52 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Artists, visionaries, storytellers-that's the Pastry teams at the Disneyland Resort. Whether you are looking for exquisite Signature Fine Dining Pastry environments at the Grand Californian Hotel & Spa or incredible, high volume production and magic at the Central Bakery, exciting opportunities await! Pastry opportunities may include: Pastry Line/Dinner Cook Pastry Cook/Baker Basic Qualifications : Passion for Pastry & Baking and delighting our Guests with food! Strong experience with cakes, plated desserts and working in banquets and restaurant environments Minimum 2 years of experience in culinary field/high volume restaurant or Culinary Degree and 2 years related experience You must be at least 18 years of age to be considered for this role Proven ability to read and understand recipes in a mass volume environment Ability to multi task and work in a very fast paced team environment Demonstrates a desire to work in a guest service and team environment Strong listening skills and ability to follow direction Additional Information : SCHEDULE AVAILABILITY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am. SUBMITTING YOUR APPLICATION After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page. Ready to learn more about the exciting Culinary opportunities at the Disneyland Resort? Watch our recent Virtual Culinary Webinar and hear directly from our chefs and discover all the possibilities a career with Disney Culinary could provide. Learn about the variety of experiences and cuisines our teams bring to life! To watch the recording, click HERE KEYWORD: DLR CASTING, dlrcasting, DLRCulinary, DLR Culinary, Disneyland Resort Casting Hourly Jobs, DLRResortRoles, DLR Resort Roles, hiring bonus, hiringbonus, incentive, DLRCulinary, DLR Culinary This posting is seeking candidates to fill multiple roles in California. The pay rate for this Pastry Line/Dinner Cook role is $27.00 per hour. The pay rate for this Pastry Cook/Baker role is $25.20 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits. To learn more about our benefits visit: .
Apr 19, 2024
Full time
Artists, visionaries, storytellers-that's the Pastry teams at the Disneyland Resort. Whether you are looking for exquisite Signature Fine Dining Pastry environments at the Grand Californian Hotel & Spa or incredible, high volume production and magic at the Central Bakery, exciting opportunities await! Pastry opportunities may include: Pastry Line/Dinner Cook Pastry Cook/Baker Basic Qualifications : Passion for Pastry & Baking and delighting our Guests with food! Strong experience with cakes, plated desserts and working in banquets and restaurant environments Minimum 2 years of experience in culinary field/high volume restaurant or Culinary Degree and 2 years related experience You must be at least 18 years of age to be considered for this role Proven ability to read and understand recipes in a mass volume environment Ability to multi task and work in a very fast paced team environment Demonstrates a desire to work in a guest service and team environment Strong listening skills and ability to follow direction Additional Information : SCHEDULE AVAILABILITY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am. SUBMITTING YOUR APPLICATION After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page. Ready to learn more about the exciting Culinary opportunities at the Disneyland Resort? Watch our recent Virtual Culinary Webinar and hear directly from our chefs and discover all the possibilities a career with Disney Culinary could provide. Learn about the variety of experiences and cuisines our teams bring to life! To watch the recording, click HERE KEYWORD: DLR CASTING, dlrcasting, DLRCulinary, DLR Culinary, Disneyland Resort Casting Hourly Jobs, DLRResortRoles, DLR Resort Roles, hiring bonus, hiringbonus, incentive, DLRCulinary, DLR Culinary This posting is seeking candidates to fill multiple roles in California. The pay rate for this Pastry Line/Dinner Cook role is $27.00 per hour. The pay rate for this Pastry Cook/Baker role is $25.20 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits. To learn more about our benefits visit: .
We are currently hiring Pastry Cooks and Production Bakers for our Langley and Fort Langley locations. Must be able to work early mornings (5:00am/6:00am). The ideal candidate is a team player who works well under pressure in a dynamic and fast paced environment. You will have the opportunity to learn from an experienced kitchen team and a master Pastry Chef. Create exceptional food with the best ingredients. Candidates must have pastry school education and/or a minimum of 3 years in the industry working in a similar position. Position Requirements: Knowledge of pastry making dessert finishing Knowledge of dessert production Math skills for count offs and measurements 3 years experience in a similar position Written and Spoken fluency in English Required Characteristics: A pleasant, energetic and cheerful disposition. Team-oriented, motivated, clean and organized. Able to adapt in difficult situations and handle pressure. Can complete detail-oriented work in a skilled and timely manner. Has an eagerness and capacity to learn. Able to follow Blacksmith Bakery recipes exactly as they are taught to you. Can be relied upon to complete complicated tasks. Exceptional communication skills in both written and spoken English. Ability to handle a fast-paced, busy and somewhat stressful environment while working. Willing to perform tasks such as cleaning and garbage handling. Education and Experience: Pastry education required. Enrolment or completion of the RED SEAL certification program through ITA an asset. Level 1 Food Safe, Safe Food Handling or BASICS.fst Food Handler Certificate. and Level 2 Food Safe. Physical Requirements: Able to lift and carry up to 50lbs safely and must be able to stand for very long periods of time. Able to work in warm conditions around equipment that generate heat. Other: Available to work very early mornings, weekends, holidays as necessary.
Apr 19, 2024
Full time
We are currently hiring Pastry Cooks and Production Bakers for our Langley and Fort Langley locations. Must be able to work early mornings (5:00am/6:00am). The ideal candidate is a team player who works well under pressure in a dynamic and fast paced environment. You will have the opportunity to learn from an experienced kitchen team and a master Pastry Chef. Create exceptional food with the best ingredients. Candidates must have pastry school education and/or a minimum of 3 years in the industry working in a similar position. Position Requirements: Knowledge of pastry making dessert finishing Knowledge of dessert production Math skills for count offs and measurements 3 years experience in a similar position Written and Spoken fluency in English Required Characteristics: A pleasant, energetic and cheerful disposition. Team-oriented, motivated, clean and organized. Able to adapt in difficult situations and handle pressure. Can complete detail-oriented work in a skilled and timely manner. Has an eagerness and capacity to learn. Able to follow Blacksmith Bakery recipes exactly as they are taught to you. Can be relied upon to complete complicated tasks. Exceptional communication skills in both written and spoken English. Ability to handle a fast-paced, busy and somewhat stressful environment while working. Willing to perform tasks such as cleaning and garbage handling. Education and Experience: Pastry education required. Enrolment or completion of the RED SEAL certification program through ITA an asset. Level 1 Food Safe, Safe Food Handling or BASICS.fst Food Handler Certificate. and Level 2 Food Safe. Physical Requirements: Able to lift and carry up to 50lbs safely and must be able to stand for very long periods of time. Able to work in warm conditions around equipment that generate heat. Other: Available to work very early mornings, weekends, holidays as necessary.
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As Pastry CDP at Peller Estates you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery. Please note our immediate opening is a contract May 1st to November 1st however there is potential for a full time opportunity in the future. the opportunity Chef Jason Parsons brings over 20 years of experience in fine dining. Work alongside Chef Parsons and his team in our gorgeous kitchen where you will acquire the skills, knowledge, contacts, experience, and confidence to take the next steps in your culinary career. Competitive total pay, product and discounts, health benefits potential and a long term career path across our family of brands make this an opportunity worth considering. the atmosphere Peller Estates Winery is part of the APL family of brands and is a proudly Canadian winery crafting quality wines from the heart of Ontario's Niagara Peninsula - this is a world renowned destination! If you are passionate about creating moments that blend wine and food and family and friends into one completely immersive experience, then you won't want to miss this opportunity! The Pastry Chef de Partie, or pâtissier, we are looking for will be responsible for Pastry kitchen production and creating beautiful and delicious pastries, desserts and baked goods that add to the experience of our guests and visitors. This role will begin as a 1 year contract role and estimated start date is March 2023. what we offer • Full time hours during peak season • Competitive hourly rate starting at $X/hour! • Employee gift card to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development Seminars • Potential to qualify for Healthcare Benefits after 6 months of employment the credentials • Experience in pastry production and plated desserts • 2+ years working ideally within a bakery, restaurant or fine dining environment. • Demonstrated strong attitude towards teamwork. • Demonstrated strong communication skills. • Proven results and knowledge of culinary terms and practices • Chef/Pastry certificate-apprenticeship program not required but an asset We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
Apr 19, 2024
Full time
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As Pastry CDP at Peller Estates you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery. Please note our immediate opening is a contract May 1st to November 1st however there is potential for a full time opportunity in the future. the opportunity Chef Jason Parsons brings over 20 years of experience in fine dining. Work alongside Chef Parsons and his team in our gorgeous kitchen where you will acquire the skills, knowledge, contacts, experience, and confidence to take the next steps in your culinary career. Competitive total pay, product and discounts, health benefits potential and a long term career path across our family of brands make this an opportunity worth considering. the atmosphere Peller Estates Winery is part of the APL family of brands and is a proudly Canadian winery crafting quality wines from the heart of Ontario's Niagara Peninsula - this is a world renowned destination! If you are passionate about creating moments that blend wine and food and family and friends into one completely immersive experience, then you won't want to miss this opportunity! The Pastry Chef de Partie, or pâtissier, we are looking for will be responsible for Pastry kitchen production and creating beautiful and delicious pastries, desserts and baked goods that add to the experience of our guests and visitors. This role will begin as a 1 year contract role and estimated start date is March 2023. what we offer • Full time hours during peak season • Competitive hourly rate starting at $X/hour! • Employee gift card to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development Seminars • Potential to qualify for Healthcare Benefits after 6 months of employment the credentials • Experience in pastry production and plated desserts • 2+ years working ideally within a bakery, restaurant or fine dining environment. • Demonstrated strong attitude towards teamwork. • Demonstrated strong communication skills. • Proven results and knowledge of culinary terms and practices • Chef/Pastry certificate-apprenticeship program not required but an asset We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
Dutch Valley Restaurant - Dutchman Hospitality Group
Sugarcreek, Ohio
Start or develop your career in hospitality to learn skills you'll use for the rest of your life. If you enjoy sharing hospitality with others, we want you on our team! Our team members enjoy: Sundays off DHG Discounts - on meals/merchandise/lodging/shows for staff Annual vacation bonus Wooden Nickels On-the-job training Flexible schedules Scholarship program Free access to SmartDollar What you'll be doing Smile, make eye contact and engage guests in friendly conversation Take beverage/meal orders from guests Answer questions/make suggestions Enter orders into computer Garnish dishes Serve beverages and food Present total meal costs Tell guests about the bakery, gift shop, and local attractions Use software to process orders and create guest checks Skills you'll bring along Read, write and understand instructions Sharing information to guests Stand and walk for extended periods of time Lift and/or move 15 to 30 lbs. SafeServ certification preferred, but will provide training Job Type Full or part-time position No Sunday hours Work rotating schedules including some evenings, weekends and holidays. On-the-job training provided Benefits Medical insurance and HSA 401(k) plan with match Wellness Program Dental, Vision, Accident, Life, Critical Illness, Term Life Insurance available Medical and supplemental insurances are available for employees who work at least 30 hours/week.
Apr 19, 2024
Full time
Start or develop your career in hospitality to learn skills you'll use for the rest of your life. If you enjoy sharing hospitality with others, we want you on our team! Our team members enjoy: Sundays off DHG Discounts - on meals/merchandise/lodging/shows for staff Annual vacation bonus Wooden Nickels On-the-job training Flexible schedules Scholarship program Free access to SmartDollar What you'll be doing Smile, make eye contact and engage guests in friendly conversation Take beverage/meal orders from guests Answer questions/make suggestions Enter orders into computer Garnish dishes Serve beverages and food Present total meal costs Tell guests about the bakery, gift shop, and local attractions Use software to process orders and create guest checks Skills you'll bring along Read, write and understand instructions Sharing information to guests Stand and walk for extended periods of time Lift and/or move 15 to 30 lbs. SafeServ certification preferred, but will provide training Job Type Full or part-time position No Sunday hours Work rotating schedules including some evenings, weekends and holidays. On-the-job training provided Benefits Medical insurance and HSA 401(k) plan with match Wellness Program Dental, Vision, Accident, Life, Critical Illness, Term Life Insurance available Medical and supplemental insurances are available for employees who work at least 30 hours/week.
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe