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!
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 20, 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:
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 20, 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.
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
Team Manager Want to work in a place where you feel welcome and you know you belong? Looking for a supportive workplace that prioritizes safety and has your back? Want a career where you can be yourself, become your best, and drive the success of a popular neighborhood bakery-cafe? Panera is for you. Get ready to rise. Our Team Managers make every shift shine. As a Team Manager at Panera, you are key to the success of your bakery-cafe. You handle a wide range of responsibilities, all to ensure that both customers and team members have a great experience. Our Team Managers ensure that every shift is a great one-by developing our people, managing team performance, and building the warm, inclusive, authentic Panera team culture. As a Team Manager at Panera, you are asked to: Model Panera warmth and excellence for your team, customers, and potential Panera employees. Ensure extraordinary guest experiences. Coach and motivate your team to exceed your bakery-cafe's goals-for sales, speed of service, order accuracy, and cafe health. Lead, manage, and develop your team members. This opportunity is for you if: You are warm, inclusive, trustworthy, and able to develop people. You like the hustle and bustle of the hospitality industry. You want to lead a fun, energized team that works hard and laughs often. You can work flexible hours, including nights and weekends. You want to grow your career and/or pursue an Assistant General Manager position. You meet these requirements: Proven ability to direct, motivate, coach, and develop others in a fast-paced environment (1+ year(s) of restaurant management experience preferred) ServSafe certification (or able to pass) At least 18 years of age Able to pass a background check Your rise starts here. At Panera, we're committed to helping you grow your career. We provide Team Leader Development training, career path support that can lead you toward an Assistant General Manager or General Manager position, advancement opportunities at our bakery-cafes around the country, and ongoing leadership and development training. Panera Perks: Competitive Pay-Plus quarterly bonus program Deep Discounts-Get 65% off Panera food-plus discounts at other retailers and services. Paid Time Off-Full-time team members get paid vacation and holidays (for team members who work 30 or more hours a week on average). Benefits-Medical, dental, vision, and life insurance available-plus 401k with company match. Around here, we work fast and smart while we spread some good, keep it real, and reach for more-together. Does that sound like your kind of team? Join us. Equal Opportunity Employer Additional Description :
Apr 19, 2024
Full time
Team Manager Want to work in a place where you feel welcome and you know you belong? Looking for a supportive workplace that prioritizes safety and has your back? Want a career where you can be yourself, become your best, and drive the success of a popular neighborhood bakery-cafe? Panera is for you. Get ready to rise. Our Team Managers make every shift shine. As a Team Manager at Panera, you are key to the success of your bakery-cafe. You handle a wide range of responsibilities, all to ensure that both customers and team members have a great experience. Our Team Managers ensure that every shift is a great one-by developing our people, managing team performance, and building the warm, inclusive, authentic Panera team culture. As a Team Manager at Panera, you are asked to: Model Panera warmth and excellence for your team, customers, and potential Panera employees. Ensure extraordinary guest experiences. Coach and motivate your team to exceed your bakery-cafe's goals-for sales, speed of service, order accuracy, and cafe health. Lead, manage, and develop your team members. This opportunity is for you if: You are warm, inclusive, trustworthy, and able to develop people. You like the hustle and bustle of the hospitality industry. You want to lead a fun, energized team that works hard and laughs often. You can work flexible hours, including nights and weekends. You want to grow your career and/or pursue an Assistant General Manager position. You meet these requirements: Proven ability to direct, motivate, coach, and develop others in a fast-paced environment (1+ year(s) of restaurant management experience preferred) ServSafe certification (or able to pass) At least 18 years of age Able to pass a background check Your rise starts here. At Panera, we're committed to helping you grow your career. We provide Team Leader Development training, career path support that can lead you toward an Assistant General Manager or General Manager position, advancement opportunities at our bakery-cafes around the country, and ongoing leadership and development training. Panera Perks: Competitive Pay-Plus quarterly bonus program Deep Discounts-Get 65% off Panera food-plus discounts at other retailers and services. Paid Time Off-Full-time team members get paid vacation and holidays (for team members who work 30 or more hours a week on average). Benefits-Medical, dental, vision, and life insurance available-plus 401k with company match. Around here, we work fast and smart while we spread some good, keep it real, and reach for more-together. Does that sound like your kind of team? Join us. Equal Opportunity Employer Additional Description :
Team Manager Want to work in a place where you feel welcome and you know you belong? Looking for a supportive workplace that prioritizes safety and has your back? Want a career where you can be yourself, become your best, and drive the success of a popular neighborhood bakery-cafe? Panera is for you. Get ready to rise. Our Team Managers make every shift shine. As a Team Manager at Panera, you are key to the success of your bakery-cafe. You handle a wide range of responsibilities, all to ensure that both customers and team members have a great experience. Our Team Managers ensure that every shift is a great one-by developing our people, managing team performance, and building the warm, inclusive, authentic Panera team culture. As a Team Manager at Panera, you are asked to: Model Panera warmth and excellence for your team, customers, and potential Panera employees. Ensure extraordinary guest experiences. Coach and motivate your team to exceed your bakery-cafe's goals-for sales, speed of service, order accuracy, and cafe health. Lead, manage, and develop your team members. This opportunity is for you if: You are warm, inclusive, trustworthy, and able to develop people. You like the hustle and bustle of the hospitality industry. You want to lead a fun, energized team that works hard and laughs often. You can work flexible hours, including nights and weekends. You want to grow your career and/or pursue an Assistant General Manager position. You meet these requirements: Proven ability to direct, motivate, coach, and develop others in a fast-paced environment (1+ year(s) of restaurant management experience preferred) ServSafe certification (or able to pass) At least 18 years of age Able to pass a background check Your rise starts here. At Panera, we're committed to helping you grow your career. We provide Team Leader Development training, career path support that can lead you toward an Assistant General Manager or General Manager position, advancement opportunities at our bakery-cafes around the country, and ongoing leadership and development training. Panera Perks: Competitive Pay-Plus quarterly bonus program Deep Discounts-Get 65% off Panera food-plus discounts at other retailers and services. Paid Time Off-Full-time team members get paid vacation and holidays (for team members who work 30 or more hours a week on average). Benefits-Medical, dental, vision, and life insurance available-plus 401k with company match. Around here, we work fast and smart while we spread some good, keep it real, and reach for more-together. Does that sound like your kind of team? Join us. Equal Opportunity Employer Additional Description :
Apr 19, 2024
Full time
Team Manager Want to work in a place where you feel welcome and you know you belong? Looking for a supportive workplace that prioritizes safety and has your back? Want a career where you can be yourself, become your best, and drive the success of a popular neighborhood bakery-cafe? Panera is for you. Get ready to rise. Our Team Managers make every shift shine. As a Team Manager at Panera, you are key to the success of your bakery-cafe. You handle a wide range of responsibilities, all to ensure that both customers and team members have a great experience. Our Team Managers ensure that every shift is a great one-by developing our people, managing team performance, and building the warm, inclusive, authentic Panera team culture. As a Team Manager at Panera, you are asked to: Model Panera warmth and excellence for your team, customers, and potential Panera employees. Ensure extraordinary guest experiences. Coach and motivate your team to exceed your bakery-cafe's goals-for sales, speed of service, order accuracy, and cafe health. Lead, manage, and develop your team members. This opportunity is for you if: You are warm, inclusive, trustworthy, and able to develop people. You like the hustle and bustle of the hospitality industry. You want to lead a fun, energized team that works hard and laughs often. You can work flexible hours, including nights and weekends. You want to grow your career and/or pursue an Assistant General Manager position. You meet these requirements: Proven ability to direct, motivate, coach, and develop others in a fast-paced environment (1+ year(s) of restaurant management experience preferred) ServSafe certification (or able to pass) At least 18 years of age Able to pass a background check Your rise starts here. At Panera, we're committed to helping you grow your career. We provide Team Leader Development training, career path support that can lead you toward an Assistant General Manager or General Manager position, advancement opportunities at our bakery-cafes around the country, and ongoing leadership and development training. Panera Perks: Competitive Pay-Plus quarterly bonus program Deep Discounts-Get 65% off Panera food-plus discounts at other retailers and services. Paid Time Off-Full-time team members get paid vacation and holidays (for team members who work 30 or more hours a week on average). Benefits-Medical, dental, vision, and life insurance available-plus 401k with company match. Around here, we work fast and smart while we spread some good, keep it real, and reach for more-together. Does that sound like your kind of team? Join us. Equal Opportunity Employer Additional Description :
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
Do you love to see the sun rise? Do you enjoy the fragrance of fresh baked bread? Grand Central Bakery is hiring multiple Delivery Drivers to help us be the best part of our customers day! The Delivery Driver represents the Grand Central Bakery brand by delivering artisan bakery bread to our customers (restaurants, grocery stores) and neighborhood cafes safely and efficiently. The ideal candidate for this position will be self-motivated and independent. They will have high performance standards, strong customer orientation and team mentality, and composure under pressure. Location: Seattle Wholesale, 21 S Nevada St., Seattle, WA 98134 Rate of Pay: This position pays $23.14 per hour. Opportunity for advancement at 180 days upon successful completion of a training program. Schedule: Full-time, est. 4-5 shifts per week, 2:00AM start. Must be able to work weekends and holidays along with having schedule flexibility. Grand Central Bakery acknowledges the importance of work-life balance. To the best of our ability, established days off are respected, vacation requests are accommodated to the best of our staffing abilities, and changes to the schedule are clearly communicated in advance. Qualifications and Skills: Must be at least 18 years old Ability to read, write, and speak English required Maintains food handler s card new hires are expected to have a valid card by their first date of work Must be able to add, subtract and multiply with ease and accuracy Professional driving experience preferred DSD (Direct Sales Delivery) experience preferred Valid Driver s License with an insurable driving record Must pass a company administered driving test Is able to successfully complete Smith System training and apply principles at all times Physical requirements include but are not limited to: Requires a high level of repetitive motion involving hands, wrists, arms and back. May be required to lift and carry up to 50 lbs. during their normal duties. Working in a building shared with production facilities. Constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat). Company Overview Grand Central Bakery ignited a bread revolution in 1989 by introducing rustic artisan loaves to Northwest tables. Values are at the heart of our company and sustainability touches everything we do - from where we buy ingredients to how we care for our employees and invest in our communities. A Certified B Corporation, Grand Central Bakery is part of a global movement of organizations using business as a force for good. Benefits Grand Central Bakery offers outstanding employee benefits as part of our total compensation package. Medical/dental/vision coverage Medical/dental/vision coverage the first of the month following 60 days of employment for all employees working 25+ hours per week Employer paid Healthcare Reimbursement Account (HRA) for insured employees Paid Time Off Vacation Sick Personal Holiday Community Time Other benefits 401k with match at 1 year Flexible Spending Accounts (FSA) for healthcare, dependent care, and transportation Life/disability insurance Company paid Employee Assistance Program (EAP) Reimbursement for bike commuting expenses Training and opportunities for growth Free bread! Employee discount Pay Transparency Grand Central Bakery complies with applicable pay transparency laws in the locations where it does business. All job postings include the rate of pay for the position. For positions that have a range, the full range will be listed along with the expected starting compensation. Equal Employment Opportunity We are committed to a policy of equal employment opportunity and strive to create a work environment of respect, trust, collaboration, and cooperation. It is the policy of Grand Central Bakery to maintain a workplace free from discrimination on the basis of race, color, religion, creed, sex, sexual orientation, gender identity or expression, national origin, physical, sensory, or mental disability, age, marital status, military or veteran status, family relationship, your or your family s genetic information, or status in any other legally protected group. We expect each employee to embrace and apply these principles of equal treatment to each other and to our customers. Know Your Rights - EEOC Please email with questions or requests for accommodation. Date posted: 04/18/2024
Apr 18, 2024
Do you love to see the sun rise? Do you enjoy the fragrance of fresh baked bread? Grand Central Bakery is hiring multiple Delivery Drivers to help us be the best part of our customers day! The Delivery Driver represents the Grand Central Bakery brand by delivering artisan bakery bread to our customers (restaurants, grocery stores) and neighborhood cafes safely and efficiently. The ideal candidate for this position will be self-motivated and independent. They will have high performance standards, strong customer orientation and team mentality, and composure under pressure. Location: Seattle Wholesale, 21 S Nevada St., Seattle, WA 98134 Rate of Pay: This position pays $23.14 per hour. Opportunity for advancement at 180 days upon successful completion of a training program. Schedule: Full-time, est. 4-5 shifts per week, 2:00AM start. Must be able to work weekends and holidays along with having schedule flexibility. Grand Central Bakery acknowledges the importance of work-life balance. To the best of our ability, established days off are respected, vacation requests are accommodated to the best of our staffing abilities, and changes to the schedule are clearly communicated in advance. Qualifications and Skills: Must be at least 18 years old Ability to read, write, and speak English required Maintains food handler s card new hires are expected to have a valid card by their first date of work Must be able to add, subtract and multiply with ease and accuracy Professional driving experience preferred DSD (Direct Sales Delivery) experience preferred Valid Driver s License with an insurable driving record Must pass a company administered driving test Is able to successfully complete Smith System training and apply principles at all times Physical requirements include but are not limited to: Requires a high level of repetitive motion involving hands, wrists, arms and back. May be required to lift and carry up to 50 lbs. during their normal duties. Working in a building shared with production facilities. Constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat). Company Overview Grand Central Bakery ignited a bread revolution in 1989 by introducing rustic artisan loaves to Northwest tables. Values are at the heart of our company and sustainability touches everything we do - from where we buy ingredients to how we care for our employees and invest in our communities. A Certified B Corporation, Grand Central Bakery is part of a global movement of organizations using business as a force for good. Benefits Grand Central Bakery offers outstanding employee benefits as part of our total compensation package. Medical/dental/vision coverage Medical/dental/vision coverage the first of the month following 60 days of employment for all employees working 25+ hours per week Employer paid Healthcare Reimbursement Account (HRA) for insured employees Paid Time Off Vacation Sick Personal Holiday Community Time Other benefits 401k with match at 1 year Flexible Spending Accounts (FSA) for healthcare, dependent care, and transportation Life/disability insurance Company paid Employee Assistance Program (EAP) Reimbursement for bike commuting expenses Training and opportunities for growth Free bread! Employee discount Pay Transparency Grand Central Bakery complies with applicable pay transparency laws in the locations where it does business. All job postings include the rate of pay for the position. For positions that have a range, the full range will be listed along with the expected starting compensation. Equal Employment Opportunity We are committed to a policy of equal employment opportunity and strive to create a work environment of respect, trust, collaboration, and cooperation. It is the policy of Grand Central Bakery to maintain a workplace free from discrimination on the basis of race, color, religion, creed, sex, sexual orientation, gender identity or expression, national origin, physical, sensory, or mental disability, age, marital status, military or veteran status, family relationship, your or your family s genetic information, or status in any other legally protected group. We expect each employee to embrace and apply these principles of equal treatment to each other and to our customers. Know Your Rights - EEOC Please email with questions or requests for accommodation. Date posted: 04/18/2024
NOTE: AVERAGE HOURLY WAGE WITH TIP POOL IN 2023 FOR THIS POSITION WAS $29.01 PER HOUR (anticipate similar earnings in 2024) Why apply to be a line cook at Pelican Brewing Company? We can think of a few reasons We have highly competitive compensation, a great tip share program, company discounts, great hours, flexible schedules, growth opportunities abound in our quickly expanding company, on-the-job training for hard workers who are new to restaurants, and a friendly and fun work environment - just to name a few! Interested? Read on to learn more! WHO WE ARE: We're Pelican Brewing Company and we got our start as a destination brewpub on the sand at the base of Cape Kiwanda. Today, we operate that original flagship brewpub in Pacific City, another brewpub in Cannon Beach, our production brewery and taproom in Tillamook - where most of our award-winning beers are produced, and our newest addition an exceptional fourth Pelican brewpub on the water at Siletz Bay just south of Lincoln City. We're looking for line cooks to join our team at our Tillamook location. You'll receive competitive pay, medical and dental benefits, a generous 401k program, discounts across our Family of Companies, paid time off, and career growth opportunities to enable you to keep propelling your dreams forward. Apply today to join our team of enthusiastic individuals who deliver extraordinary coastal experiences every day to our guests in one of the most amazing places on the Oregon Coast. OUR FAMILY OF COMPANIES: Pelican Brewing is part of the Nestucca Ridge Family of Companies, an organically grown collection of coastal businesses on the pristine North Coast of Oregon, in various adventure-filled towns. Our Family of Companies also includes the award-winning Headlands Coastal Lodge and Spa, the Inn at Cape Kiwanda, Hart's Camp, Open Nest Vacation Rentals, Stimulus Coffee + Bakery and a variety of other properties that are dedicated to memory-making experiences for our team members, guests, and coastal communities. Our multi-company structure provides our team members a multitude of opportunities to grow their careers within their current business unit or across departments and industries. WHO YOU ARE: You are excited to work in a team environment to prepare delicious food for our Pelican guests! You work well under pressure and step in when you see someone needs a hand. You enjoy working hard until shift-end, at which point you like to kick back and take it easy - perhaps with a Pelican beer in hand! A DAY IN THE LIFE: As a line cook, you will join our team in a critical role in maintaining and enhancing guest satisfaction at our growing company. You will: Maintain the highest standards of food preparation and recipe execution; Work well under pressure in a fun and fast paced, high-volume kitchen; Demonstrate teamwork, professionalism, and strong work ethic; And have fun with a team who like to work hard, but always makes room for play! Check us out for more information at Pelican Brewing Compensation details: 14.2-14.2 Hourly Wage PI9db446948f4d-8707
Apr 18, 2024
Full time
NOTE: AVERAGE HOURLY WAGE WITH TIP POOL IN 2023 FOR THIS POSITION WAS $29.01 PER HOUR (anticipate similar earnings in 2024) Why apply to be a line cook at Pelican Brewing Company? We can think of a few reasons We have highly competitive compensation, a great tip share program, company discounts, great hours, flexible schedules, growth opportunities abound in our quickly expanding company, on-the-job training for hard workers who are new to restaurants, and a friendly and fun work environment - just to name a few! Interested? Read on to learn more! WHO WE ARE: We're Pelican Brewing Company and we got our start as a destination brewpub on the sand at the base of Cape Kiwanda. Today, we operate that original flagship brewpub in Pacific City, another brewpub in Cannon Beach, our production brewery and taproom in Tillamook - where most of our award-winning beers are produced, and our newest addition an exceptional fourth Pelican brewpub on the water at Siletz Bay just south of Lincoln City. We're looking for line cooks to join our team at our Tillamook location. You'll receive competitive pay, medical and dental benefits, a generous 401k program, discounts across our Family of Companies, paid time off, and career growth opportunities to enable you to keep propelling your dreams forward. Apply today to join our team of enthusiastic individuals who deliver extraordinary coastal experiences every day to our guests in one of the most amazing places on the Oregon Coast. OUR FAMILY OF COMPANIES: Pelican Brewing is part of the Nestucca Ridge Family of Companies, an organically grown collection of coastal businesses on the pristine North Coast of Oregon, in various adventure-filled towns. Our Family of Companies also includes the award-winning Headlands Coastal Lodge and Spa, the Inn at Cape Kiwanda, Hart's Camp, Open Nest Vacation Rentals, Stimulus Coffee + Bakery and a variety of other properties that are dedicated to memory-making experiences for our team members, guests, and coastal communities. Our multi-company structure provides our team members a multitude of opportunities to grow their careers within their current business unit or across departments and industries. WHO YOU ARE: You are excited to work in a team environment to prepare delicious food for our Pelican guests! You work well under pressure and step in when you see someone needs a hand. You enjoy working hard until shift-end, at which point you like to kick back and take it easy - perhaps with a Pelican beer in hand! A DAY IN THE LIFE: As a line cook, you will join our team in a critical role in maintaining and enhancing guest satisfaction at our growing company. You will: Maintain the highest standards of food preparation and recipe execution; Work well under pressure in a fun and fast paced, high-volume kitchen; Demonstrate teamwork, professionalism, and strong work ethic; And have fun with a team who like to work hard, but always makes room for play! Check us out for more information at Pelican Brewing Compensation details: 14.2-14.2 Hourly Wage PI9db446948f4d-8707
TEAM MANGER Want to work in a place where you feel welcome and you know you belong? Looking for a supportive workplace that prioritizes safety and has your back? Want a career where you can be yourself, become your best, and drive the success of a popular neighborhood bakery-cafe? Panera is for you. Get ready to rise. Our Team Managers make every shift shine. As a Team Manager at Panera, you are key to the success of your bakery-cafe. You handle a wide range of responsibilities, all to ensure that both customers and team members have a great experience. Our Team Managers ensure that every shift is a great one-by developing our people, managing team performance, and building the warm, inclusive, authentic Panera team culture. As a Team Manager at Panera, you are asked to: Model Panera warmth and excellence for your team, customers, and potential Panera employees. Ensure extraordinary guest experiences. Coach and motivate your team to exceed your bakery-cafe's goals-for sales, speed of service, order accuracy, and cafe health. Lead, manage, and develop your team members. This opportunity is for you if: You are warm, inclusive, trustworthy, and able to develop people. You like the hustle and bustle of the hospitality industry. You want to lead a fun, energized team that works hard and laughs often. You can work flexible hours, including nights and weekends. You want to grow your career and/or pursue an Assistant General Manager position. You meet these requirements: Proven ability to direct, motivate, coach, and develop others in a fast-paced environment (1+ year(s) of restaurant management experience preferred) ServSafe certification (or able to pass) At least 18 years of age Able to pass a background check Your rise starts here. At Panera, we're committed to helping you grow your career. We provide Team Leader Development training, career path support that can lead you toward an Assistant General Manager or General Manager position, advancement opportunities at our bakery-cafes around the country, and ongoing leadership and development training. Panera Perks: Competitive Pay-Plus quarterly bonus program Deep Discounts-Get free Panera food-plus discounts at other retailers and services. Paid Time Off-Full-time team members get paid vacation and holidays (for team members who work 30 or more hours a week on average). Benefits-Medical, dental, vision, and life insurance available-plus 401k with company match. Around here, we work fast and smart while we spread some good, keep it real, and reach for more-together. Does that sound like your kind of team? Join us. Equal Opportunity Employer Additional Description :
Apr 18, 2024
Full time
TEAM MANGER Want to work in a place where you feel welcome and you know you belong? Looking for a supportive workplace that prioritizes safety and has your back? Want a career where you can be yourself, become your best, and drive the success of a popular neighborhood bakery-cafe? Panera is for you. Get ready to rise. Our Team Managers make every shift shine. As a Team Manager at Panera, you are key to the success of your bakery-cafe. You handle a wide range of responsibilities, all to ensure that both customers and team members have a great experience. Our Team Managers ensure that every shift is a great one-by developing our people, managing team performance, and building the warm, inclusive, authentic Panera team culture. As a Team Manager at Panera, you are asked to: Model Panera warmth and excellence for your team, customers, and potential Panera employees. Ensure extraordinary guest experiences. Coach and motivate your team to exceed your bakery-cafe's goals-for sales, speed of service, order accuracy, and cafe health. Lead, manage, and develop your team members. This opportunity is for you if: You are warm, inclusive, trustworthy, and able to develop people. You like the hustle and bustle of the hospitality industry. You want to lead a fun, energized team that works hard and laughs often. You can work flexible hours, including nights and weekends. You want to grow your career and/or pursue an Assistant General Manager position. You meet these requirements: Proven ability to direct, motivate, coach, and develop others in a fast-paced environment (1+ year(s) of restaurant management experience preferred) ServSafe certification (or able to pass) At least 18 years of age Able to pass a background check Your rise starts here. At Panera, we're committed to helping you grow your career. We provide Team Leader Development training, career path support that can lead you toward an Assistant General Manager or General Manager position, advancement opportunities at our bakery-cafes around the country, and ongoing leadership and development training. Panera Perks: Competitive Pay-Plus quarterly bonus program Deep Discounts-Get free Panera food-plus discounts at other retailers and services. Paid Time Off-Full-time team members get paid vacation and holidays (for team members who work 30 or more hours a week on average). Benefits-Medical, dental, vision, and life insurance available-plus 401k with company match. Around here, we work fast and smart while we spread some good, keep it real, and reach for more-together. Does that sound like your kind of team? Join us. Equal Opportunity Employer Additional Description :
Team Manager Want to work in a place where you feel welcome and you know you belong? Looking for a supportive workplace that prioritizes safety and has your back? Want a career where you can be yourself, become your best, and drive the success of a popular neighborhood bakery-cafe? Panera is for you. Get ready to rise. Our Team Managers make every shift shine. As a Team Manager at Panera, you are key to the success of your bakery-cafe. You handle a wide range of responsibilities, all to ensure that both customers and team members have a great experience. Our Team Managers ensure that every shift is a great one-by developing our people, managing team performance, and building the warm, inclusive, authentic Panera team culture. As a Team Manager at Panera, you are asked to: Model Panera warmth and excellence for your team, customers, and potential Panera employees. Ensure extraordinary guest experiences. Coach and motivate your team to exceed your bakery-cafe's goals-for sales, speed of service, order accuracy, and cafe health. Lead, manage, and develop your team members. This opportunity is for you if: You are warm, inclusive, trustworthy, and able to develop people. You like the hustle and bustle of the hospitality industry. You want to lead a fun, energized team that works hard and laughs often. You can work flexible hours, including nights and weekends. You want to grow your career and/or pursue an Assistant General Manager position. You meet these requirements: Proven ability to direct, motivate, coach, and develop others in a fast-paced environment (1+ year(s) of restaurant management experience preferred) ServSafe certification (or able to pass) At least 18 years of age Able to pass a background check Your rise starts here. At Panera, we're committed to helping you grow your career. We provide Team Leader Development training, career path support that can lead you toward an Assistant General Manager or General Manager position, advancement opportunities at our bakery-cafes around the country, and ongoing leadership and development training. Panera Perks: Competitive Pay-Plus quarterly bonus program Deep Discounts-Get 65% off Panera food-plus discounts at other retailers and services. Paid Time Off-Full-time team members get paid vacation and holidays (for team members who work 30 or more hours a week on average). Benefits-Medical, dental, vision, and life insurance available-plus 401k with company match. Around here, we work fast and smart while we spread some good, keep it real, and reach for more-together. Does that sound like your kind of team? Join us. Equal Opportunity Employer Additional Description :
Apr 18, 2024
Full time
Team Manager Want to work in a place where you feel welcome and you know you belong? Looking for a supportive workplace that prioritizes safety and has your back? Want a career where you can be yourself, become your best, and drive the success of a popular neighborhood bakery-cafe? Panera is for you. Get ready to rise. Our Team Managers make every shift shine. As a Team Manager at Panera, you are key to the success of your bakery-cafe. You handle a wide range of responsibilities, all to ensure that both customers and team members have a great experience. Our Team Managers ensure that every shift is a great one-by developing our people, managing team performance, and building the warm, inclusive, authentic Panera team culture. As a Team Manager at Panera, you are asked to: Model Panera warmth and excellence for your team, customers, and potential Panera employees. Ensure extraordinary guest experiences. Coach and motivate your team to exceed your bakery-cafe's goals-for sales, speed of service, order accuracy, and cafe health. Lead, manage, and develop your team members. This opportunity is for you if: You are warm, inclusive, trustworthy, and able to develop people. You like the hustle and bustle of the hospitality industry. You want to lead a fun, energized team that works hard and laughs often. You can work flexible hours, including nights and weekends. You want to grow your career and/or pursue an Assistant General Manager position. You meet these requirements: Proven ability to direct, motivate, coach, and develop others in a fast-paced environment (1+ year(s) of restaurant management experience preferred) ServSafe certification (or able to pass) At least 18 years of age Able to pass a background check Your rise starts here. At Panera, we're committed to helping you grow your career. We provide Team Leader Development training, career path support that can lead you toward an Assistant General Manager or General Manager position, advancement opportunities at our bakery-cafes around the country, and ongoing leadership and development training. Panera Perks: Competitive Pay-Plus quarterly bonus program Deep Discounts-Get 65% off Panera food-plus discounts at other retailers and services. Paid Time Off-Full-time team members get paid vacation and holidays (for team members who work 30 or more hours a week on average). Benefits-Medical, dental, vision, and life insurance available-plus 401k with company match. Around here, we work fast and smart while we spread some good, keep it real, and reach for more-together. Does that sound like your kind of team? Join us. Equal Opportunity Employer Additional Description :