Job Description Unit Description: Are you looking for an opportunity to raise the bar and take a culinary program to the next level? Relocation is available Sodexo Schools segment is seeking an experienced, highly motivated Executive Chef 2 for our Independent School client at the Baylor School. The Baylor School is a private, coeducational prep school on the outskirts of Chattanooga, Tennessee. Founded in 1893, the school currently sits atop a 680 acres campus and enrolls students from grades 6-12, including boarding students in grades 9-12. These students are served by Baylor's 148 members of faculty, over two-thirds of whom hold advanced degrees, including nearly 40 adults who live on campus and serve as dorm parents. Chattanooga is one of the most beautiful cities surrounded by mountains and state parks. It is located about 120 miles between Atlanta, Georgia, Knoxville, TN and Nashville, TN. Chattanooga has the big city mixed with small town charm and has been named as an "All-America City". The successful candidate will manage the entire production area of the Baylor campus. In charge of catering, student feeding, and food production and has 18 direct reports. Experience with food and labor management systems, on-line ordering and solid background training and leading a large culinary staff are highly preferred. Creative menu development and understanding of food trends are essential. Account offers a brand new kitchen and student dining location with the following offers: Vegan/ Vegetarian, Grill, Deli, Entrée Station, made to order Salad Station, and Pizza/Pasta station. The ideal candidate will have: • College/university culinary and culinary management experience. • High end culinary program experience. • Culinary degree preferred. • Excellent management skills. • Experience with food and labor management systems. • Experience with on line ordering. • Extensive culinary experience with high volume catering. • Experience training and leading a culinary staff. Not the job for you? We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Campus Services, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 16, 2024
Full time
Job Description Unit Description: Are you looking for an opportunity to raise the bar and take a culinary program to the next level? Relocation is available Sodexo Schools segment is seeking an experienced, highly motivated Executive Chef 2 for our Independent School client at the Baylor School. The Baylor School is a private, coeducational prep school on the outskirts of Chattanooga, Tennessee. Founded in 1893, the school currently sits atop a 680 acres campus and enrolls students from grades 6-12, including boarding students in grades 9-12. These students are served by Baylor's 148 members of faculty, over two-thirds of whom hold advanced degrees, including nearly 40 adults who live on campus and serve as dorm parents. Chattanooga is one of the most beautiful cities surrounded by mountains and state parks. It is located about 120 miles between Atlanta, Georgia, Knoxville, TN and Nashville, TN. Chattanooga has the big city mixed with small town charm and has been named as an "All-America City". The successful candidate will manage the entire production area of the Baylor campus. In charge of catering, student feeding, and food production and has 18 direct reports. Experience with food and labor management systems, on-line ordering and solid background training and leading a large culinary staff are highly preferred. Creative menu development and understanding of food trends are essential. Account offers a brand new kitchen and student dining location with the following offers: Vegan/ Vegetarian, Grill, Deli, Entrée Station, made to order Salad Station, and Pizza/Pasta station. The ideal candidate will have: • College/university culinary and culinary management experience. • High end culinary program experience. • Culinary degree preferred. • Excellent management skills. • Experience with food and labor management systems. • Experience with on line ordering. • Extensive culinary experience with high volume catering. • Experience training and leading a culinary staff. Not the job for you? We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Campus Services, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Job Description Unit Description: Do you strive to create amazing culinary experiences? Relocation Assistance Available This account will fall under the SodexoMAGIC portfolio of business. We are SodexoMagic! In 2006, Sodexo, Inc. joined forces with Magic Johnson Enterprises which resulted in a joint venture called SodexoMagic. By leveraging the power of business entrepreneur and NBA all-star, Earvin Magic Johnson s brand with Sodexo s extensive portfolio of quality-of-life offerings, SodexoMagic effectively provides flexible, innovative, and comprehensive service solutions that have a broad consumer appeal to the marketplace. This strategic alliance, 51% owned by Earvin Magic Johnson and 49% owned by Sodexo, Inc., allows for an unrivaled partnership in providing creative dining and facilities management solutions. At SodexoMagic, we sustain and empower communities everywhere through healthy food and exceptional services. We stand with our employees and partners to ensure quality, safeguard wellness and create a just and more equitable future for all people. SodexoMAGIC offers our dedicated services via these segments: Corporate Services, Hospitals, K-12 Schools, Universities, and Airline Lounges. We are in search of our next Magic Maker at the following location: SodexoMAGIC is looking for a Executive Chef 3 for the Morehouse College account in the Atlanta metro area. The Executive Chef needs to be a talented culinarian experienced in high-end and high-volume cuisines, with exceptional organizational and leadership skills. This individual will be expected to be on the floor during service times communicating with students, faculty, and staff. This position will manage a resident dining and catering operation. The Executive Chef will be very hands on in the menu planning process, labor schedules, production, marketing plan, and much more. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor s Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 16, 2024
Full time
Job Description Unit Description: Do you strive to create amazing culinary experiences? Relocation Assistance Available This account will fall under the SodexoMAGIC portfolio of business. We are SodexoMagic! In 2006, Sodexo, Inc. joined forces with Magic Johnson Enterprises which resulted in a joint venture called SodexoMagic. By leveraging the power of business entrepreneur and NBA all-star, Earvin Magic Johnson s brand with Sodexo s extensive portfolio of quality-of-life offerings, SodexoMagic effectively provides flexible, innovative, and comprehensive service solutions that have a broad consumer appeal to the marketplace. This strategic alliance, 51% owned by Earvin Magic Johnson and 49% owned by Sodexo, Inc., allows for an unrivaled partnership in providing creative dining and facilities management solutions. At SodexoMagic, we sustain and empower communities everywhere through healthy food and exceptional services. We stand with our employees and partners to ensure quality, safeguard wellness and create a just and more equitable future for all people. SodexoMAGIC offers our dedicated services via these segments: Corporate Services, Hospitals, K-12 Schools, Universities, and Airline Lounges. We are in search of our next Magic Maker at the following location: SodexoMAGIC is looking for a Executive Chef 3 for the Morehouse College account in the Atlanta metro area. The Executive Chef needs to be a talented culinarian experienced in high-end and high-volume cuisines, with exceptional organizational and leadership skills. This individual will be expected to be on the floor during service times communicating with students, faculty, and staff. This position will manage a resident dining and catering operation. The Executive Chef will be very hands on in the menu planning process, labor schedules, production, marketing plan, and much more. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you ll enjoy an improved quality of life that s unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor s Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
May 16, 2024
Full time
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
May 16, 2024
Full time
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
Nemesis Coffee | Dope Bakehouse
Vancouver, British Columbia (BC)
Executive Pastry Chef - Dope Bakehouse - Vancouver, CANADA Now might be the time with this once-in-a-lifetime opportunity for an Executive Pastry chef to transfer their creativity and expertise to Vancouver, Canada A bit about us Dope Bakehouse all started in 2017 with 'Nemesis Coffee'. Starting with just one café offering Vancouver a premium coffee within a vibrant hub of culture, style and energy. Nemesis has new grown to 4 outlets and is fixture for top-shelf coffee in Vancouver. Stemming from the success of Nemesis, we felt compelled to continue our culinary journey, so in the 2019 we welcome 'Dope Bakehouse' onto the Vancouver culinary landscape when we opened at our Polygon location. "Dope Bakehouse brings a playful approach to serious pastry" - this approach has seen us go from strength to strength in Vancouver and Canada. As we continue to flourish, we are currently working on a purpose-built bakery and retail shop, with top-of-the-range pastry ovens and bespoke kitchen fit-out, that will set up our flagship store to hit new heights on the Canadian scene. This bakery flagship will be the hub kitchen as we continue to grow, with an additional 3 locations flagged to open by the end of 2024. With all this exiting development throughout 2024, we are now looking for the best and brightest in the industry to grow our business. As such, we are now excitedly looking for an exceptional Executive Pastry Chef to lead our culinary team to take 'Dope Bakehouse' to the stratosphere. A bit about the role This role will see you being the 'tour-de-force' in the bakery, diving the team, and offer as we continue to open new outlets in Vancouver - and beyond. This role will see you: Working with the pastry team and large as they develop their own skills and creativity Overseeing all R & D, ensuring scalability, consistency and cutting-edge food technology Developing a year-round calendar of produce based on seasonal chances that reflect Vancouvers ever-changing seasons You will craft unique recipes and manage all daily operations, all within our open guest-facing bakery You will work closely with our head bakers and pastry chefs to develop a diverse range of unique products and an ever-evolving menu for both current and new retail and wholesale accounts You will get the opportunity to experiment with produce and flavours as we develop innovative and unique pastries into the Vancouver market As a natural leader, you will create an engaging and positive environment, emphasizing teamwork and communication You will oversee and implement inventory and management, manage labour targets and expenses A bit about you You will have a minimum of 4 years of experience as a head pastry chef within a reputable organisation or have been a pastry sous chef for a minimum of 4-5 years within a reputable organisation eagerly waiting for the next opportunity to arise in your career to showcase your culinary expertise You will be a natural leader, and love training and mentoring your devoted team You will be a true creative - but with the business skills to deliver your creativity to successful commercial reality A bit about what we can do for you If moving across the country, we know it is quite the undertaking, as such we will work closely with you to assist in realising this big life decision. Alongside a very healthy salary, we will work with you (and your partner?) to assist with: Accommodation assistance for when you first arrive, and then subsidized rent once you have settled
May 16, 2024
Full time
Executive Pastry Chef - Dope Bakehouse - Vancouver, CANADA Now might be the time with this once-in-a-lifetime opportunity for an Executive Pastry chef to transfer their creativity and expertise to Vancouver, Canada A bit about us Dope Bakehouse all started in 2017 with 'Nemesis Coffee'. Starting with just one café offering Vancouver a premium coffee within a vibrant hub of culture, style and energy. Nemesis has new grown to 4 outlets and is fixture for top-shelf coffee in Vancouver. Stemming from the success of Nemesis, we felt compelled to continue our culinary journey, so in the 2019 we welcome 'Dope Bakehouse' onto the Vancouver culinary landscape when we opened at our Polygon location. "Dope Bakehouse brings a playful approach to serious pastry" - this approach has seen us go from strength to strength in Vancouver and Canada. As we continue to flourish, we are currently working on a purpose-built bakery and retail shop, with top-of-the-range pastry ovens and bespoke kitchen fit-out, that will set up our flagship store to hit new heights on the Canadian scene. This bakery flagship will be the hub kitchen as we continue to grow, with an additional 3 locations flagged to open by the end of 2024. With all this exiting development throughout 2024, we are now looking for the best and brightest in the industry to grow our business. As such, we are now excitedly looking for an exceptional Executive Pastry Chef to lead our culinary team to take 'Dope Bakehouse' to the stratosphere. A bit about the role This role will see you being the 'tour-de-force' in the bakery, diving the team, and offer as we continue to open new outlets in Vancouver - and beyond. This role will see you: Working with the pastry team and large as they develop their own skills and creativity Overseeing all R & D, ensuring scalability, consistency and cutting-edge food technology Developing a year-round calendar of produce based on seasonal chances that reflect Vancouvers ever-changing seasons You will craft unique recipes and manage all daily operations, all within our open guest-facing bakery You will work closely with our head bakers and pastry chefs to develop a diverse range of unique products and an ever-evolving menu for both current and new retail and wholesale accounts You will get the opportunity to experiment with produce and flavours as we develop innovative and unique pastries into the Vancouver market As a natural leader, you will create an engaging and positive environment, emphasizing teamwork and communication You will oversee and implement inventory and management, manage labour targets and expenses A bit about you You will have a minimum of 4 years of experience as a head pastry chef within a reputable organisation or have been a pastry sous chef for a minimum of 4-5 years within a reputable organisation eagerly waiting for the next opportunity to arise in your career to showcase your culinary expertise You will be a natural leader, and love training and mentoring your devoted team You will be a true creative - but with the business skills to deliver your creativity to successful commercial reality A bit about what we can do for you If moving across the country, we know it is quite the undertaking, as such we will work closely with you to assist in realising this big life decision. Alongside a very healthy salary, we will work with you (and your partner?) to assist with: Accommodation assistance for when you first arrive, and then subsidized rent once you have settled
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: The Executive Chef oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the restaurant, and staying up-to-date with industry trends and innovations. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: Manage high-volume kitchen operations with a focus on quality and efficiency Lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability Implement and enforce food safety regulations and procedures Expertly plan and develops menus, including the ability to create dishes that are both innovative and cost-effective Requirements: At least four years of culinary management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PIf9af4b9daa4f-5988
May 16, 2024
Full time
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: The Executive Chef oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the restaurant, and staying up-to-date with industry trends and innovations. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: Manage high-volume kitchen operations with a focus on quality and efficiency Lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability Implement and enforce food safety regulations and procedures Expertly plan and develops menus, including the ability to create dishes that are both innovative and cost-effective Requirements: At least four years of culinary management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PIf9af4b9daa4f-5988
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Leading our outstanding culinary team at Grouse Mountain Lodge to provide our guests with unforgettable experiences! What is the compensation for this role?: $70,000/year What will you do in this job?: Execute development and planning of concept of service, policies, procedures and menus for food outlets and banquets Uses available data to properly determine food, labor, and overhead costs, and works with members of the Finance and RevMax team to determine appropriate menu pricing options, including daily rates and specials Reviews menus on a regular basis, updates food costing for recipes and adjusting menu items as appropriate to ensure creativity, quality and efficiency Plans or participates in the design and engineering of all GML menus, sharing ideas and menu planning with chefs in other Glacier Park Collection F&B units. Ensures locally-sourced ingredients are utilized when possible, and that relationships with local providers are established and maintained Coordinates with all F&B team members to ensure proper labor management, work schedules, and assignments of tasks to ensure efficient, high quality, economical and timely food production Works closely with and supervises B-O-H staff in the Grouse Mountain Lodge (GML) food & beverage department. Carries out a variety of F&B supervisory responsibilities including the interviewing, hiring, training, timekeeping and performance management of the culinary team Ensures efficient inventory and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and complexity of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen inventory accordingly Continuously analyzes recipes to ensure relevant updates are made in keeping with current tastes Supervises GML prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Works closely with People & Culture staff to create and implement reward and recognition programs for F&B teams, and to drive a high level of staff engagement Ensures that nutrition specifications and sanitation standards are established and maintained for all restaurants Travels to other area food and beverage outlets as needed to benchmark gather ideas for overall improvement What skills and experience do you need for this job?: Minimum 3 years of experience with menu costing, inventoy control, menu engeering, staff management Minimum 2 years of experience in a high-volume restuant, banquet and wedding catering environment Experience working in a seasonal environment with diverse teams Experience with Microsoft Office tools (eg: Excel, Teams), 7shifts, ADP, D365 Strong "can-do," attitude with willingness to be flexible and adaptable. Ability to make decisions, solve problems and exercise good judgment. Strong commitment to building positive working relationships. Willingness to work with a geographically dispersed team in a seasonal environment. Resourceful, with a curiosity to solve problems and create new solutions. Ability to organize and prioritize multiple tasks in a fast-paced environment. Sense of urgency to complete job duties accurately and in a timely manner. Sense of humor and ability to 'let things roll' when the unexpected happens. Solid written and verbal communication skills. Hospitality and service-focused mindset including the need to work successfully with both internal and external partners. Strong sense of prioritization and focus to complete tasks. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
May 16, 2024
Full time
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Leading our outstanding culinary team at Grouse Mountain Lodge to provide our guests with unforgettable experiences! What is the compensation for this role?: $70,000/year What will you do in this job?: Execute development and planning of concept of service, policies, procedures and menus for food outlets and banquets Uses available data to properly determine food, labor, and overhead costs, and works with members of the Finance and RevMax team to determine appropriate menu pricing options, including daily rates and specials Reviews menus on a regular basis, updates food costing for recipes and adjusting menu items as appropriate to ensure creativity, quality and efficiency Plans or participates in the design and engineering of all GML menus, sharing ideas and menu planning with chefs in other Glacier Park Collection F&B units. Ensures locally-sourced ingredients are utilized when possible, and that relationships with local providers are established and maintained Coordinates with all F&B team members to ensure proper labor management, work schedules, and assignments of tasks to ensure efficient, high quality, economical and timely food production Works closely with and supervises B-O-H staff in the Grouse Mountain Lodge (GML) food & beverage department. Carries out a variety of F&B supervisory responsibilities including the interviewing, hiring, training, timekeeping and performance management of the culinary team Ensures efficient inventory and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and complexity of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen inventory accordingly Continuously analyzes recipes to ensure relevant updates are made in keeping with current tastes Supervises GML prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Works closely with People & Culture staff to create and implement reward and recognition programs for F&B teams, and to drive a high level of staff engagement Ensures that nutrition specifications and sanitation standards are established and maintained for all restaurants Travels to other area food and beverage outlets as needed to benchmark gather ideas for overall improvement What skills and experience do you need for this job?: Minimum 3 years of experience with menu costing, inventoy control, menu engeering, staff management Minimum 2 years of experience in a high-volume restuant, banquet and wedding catering environment Experience working in a seasonal environment with diverse teams Experience with Microsoft Office tools (eg: Excel, Teams), 7shifts, ADP, D365 Strong "can-do," attitude with willingness to be flexible and adaptable. Ability to make decisions, solve problems and exercise good judgment. Strong commitment to building positive working relationships. Willingness to work with a geographically dispersed team in a seasonal environment. Resourceful, with a curiosity to solve problems and create new solutions. Ability to organize and prioritize multiple tasks in a fast-paced environment. Sense of urgency to complete job duties accurately and in a timely manner. Sense of humor and ability to 'let things roll' when the unexpected happens. Solid written and verbal communication skills. Hospitality and service-focused mindset including the need to work successfully with both internal and external partners. Strong sense of prioritization and focus to complete tasks. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
May 16, 2024
Full time
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
May 16, 2024
Full time
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
May 16, 2024
Full time
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Unit Description: Are you looking for an opportunity to raise the bar and take a culinary program to the next level? Relocation is available Sodexo Schools segment is seeking an experienced, highly motivated Executive Chef 2 for our Independent School client at the Baylor School . The Baylor School is a private, coeducational prep school on the outskirts of Chattanooga, Tennessee. Founded in 1893, the school currently sits atop a 680 acres campus and enrolls students from grades 6-12, including boarding students in grades 9-12. These students are served by Baylor's 148 members of faculty, over two-thirds of whom hold advanced degrees, including nearly 40 adults who live on campus and serve as dorm parents. Chattanooga is one of the most beautiful cities surrounded by mountains and state parks. It is located about 120 miles between Atlanta, Georgia, Knoxville, TN and Nashville, TN. Chattanooga has the big city mixed with small town charm and has been named as an "All-America City". The successful candidate will manage the entire production area of the Baylor campus. In charge of catering, student feeding, and food production and has 18 direct reports. Experience with food and labor management systems, on-line ordering and solid background training and leading a large culinary staff are highly preferred. Creative menu development and understanding of food trends are essential. Account offers a brand new kitchen and student dining location with the following offers: Vegan/ Vegetarian, Grill, Deli, Entrée Station, made to order Salad Station, and Pizza/Pasta station. The ideal candidate will have: • College/university culinary and culinary management experience. • High end culinary program experience. • Culinary degree preferred. • Excellent management skills. • Experience with food and labor management systems. • Experience with on line ordering. • Extensive culinary experience with high volume catering. • Experience training and leading a culinary staff. Not the job for you? We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Campus Services, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 16, 2024
Full time
Unit Description: Are you looking for an opportunity to raise the bar and take a culinary program to the next level? Relocation is available Sodexo Schools segment is seeking an experienced, highly motivated Executive Chef 2 for our Independent School client at the Baylor School . The Baylor School is a private, coeducational prep school on the outskirts of Chattanooga, Tennessee. Founded in 1893, the school currently sits atop a 680 acres campus and enrolls students from grades 6-12, including boarding students in grades 9-12. These students are served by Baylor's 148 members of faculty, over two-thirds of whom hold advanced degrees, including nearly 40 adults who live on campus and serve as dorm parents. Chattanooga is one of the most beautiful cities surrounded by mountains and state parks. It is located about 120 miles between Atlanta, Georgia, Knoxville, TN and Nashville, TN. Chattanooga has the big city mixed with small town charm and has been named as an "All-America City". The successful candidate will manage the entire production area of the Baylor campus. In charge of catering, student feeding, and food production and has 18 direct reports. Experience with food and labor management systems, on-line ordering and solid background training and leading a large culinary staff are highly preferred. Creative menu development and understanding of food trends are essential. Account offers a brand new kitchen and student dining location with the following offers: Vegan/ Vegetarian, Grill, Deli, Entrée Station, made to order Salad Station, and Pizza/Pasta station. The ideal candidate will have: • College/university culinary and culinary management experience. • High end culinary program experience. • Culinary degree preferred. • Excellent management skills. • Experience with food and labor management systems. • Experience with on line ordering. • Extensive culinary experience with high volume catering. • Experience training and leading a culinary staff. Not the job for you? We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Campus Services, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Unit Description: Do you strive to create amazing culinary experiences? Relocation Assistance Available This account will fall under the SodexoMAGIC portfolio of business. We are SodexoMagic! In 2006, Sodexo, Inc. joined forces with Magic Johnson Enterprises which resulted in a joint venture called SodexoMagic. By leveraging the power of business entrepreneur and NBA all-star, Earvin "Magic" Johnson's brand with Sodexo's extensive portfolio of quality-of-life offerings, SodexoMagic effectively provides flexible, innovative, and comprehensive service solutions that have a broad consumer appeal to the marketplace. This strategic alliance, 51% owned by Earvin "Magic" Johnson and 49% owned by Sodexo, Inc., allows for an unrivaled partnership in providing creative dining and facilities management solutions. At SodexoMagic, we sustain and empower communities everywhere through healthy food and exceptional services. We stand with our employees and partners to ensure quality, safeguard wellness and create a just and more equitable future for all people. SodexoMAGIC offers our dedicated services via these segments: Corporate Services, Hospitals, K-12 Schools, Universities, and Airline Lounges. We are in search of our next "Magic Maker" at the following location: SodexoMAGIC is looking for a Executive Chef 3 for the Morehouse College account in the Atlanta metro area. The Executive Chef needs to be a talented culinarian experienced in high-end and high-volume cuisines, with exceptional organizational and leadership skills. This individual will be expected to be on the floor during service times communicating with students, faculty, and staff. This position will manage a resident dining and catering operation. The Executive Chef will be very hands on in the menu planning process, labor schedules, production, marketing plan, and much more. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 16, 2024
Full time
Unit Description: Do you strive to create amazing culinary experiences? Relocation Assistance Available This account will fall under the SodexoMAGIC portfolio of business. We are SodexoMagic! In 2006, Sodexo, Inc. joined forces with Magic Johnson Enterprises which resulted in a joint venture called SodexoMagic. By leveraging the power of business entrepreneur and NBA all-star, Earvin "Magic" Johnson's brand with Sodexo's extensive portfolio of quality-of-life offerings, SodexoMagic effectively provides flexible, innovative, and comprehensive service solutions that have a broad consumer appeal to the marketplace. This strategic alliance, 51% owned by Earvin "Magic" Johnson and 49% owned by Sodexo, Inc., allows for an unrivaled partnership in providing creative dining and facilities management solutions. At SodexoMagic, we sustain and empower communities everywhere through healthy food and exceptional services. We stand with our employees and partners to ensure quality, safeguard wellness and create a just and more equitable future for all people. SodexoMAGIC offers our dedicated services via these segments: Corporate Services, Hospitals, K-12 Schools, Universities, and Airline Lounges. We are in search of our next "Magic Maker" at the following location: SodexoMAGIC is looking for a Executive Chef 3 for the Morehouse College account in the Atlanta metro area. The Executive Chef needs to be a talented culinarian experienced in high-end and high-volume cuisines, with exceptional organizational and leadership skills. This individual will be expected to be on the floor during service times communicating with students, faculty, and staff. This position will manage a resident dining and catering operation. The Executive Chef will be very hands on in the menu planning process, labor schedules, production, marketing plan, and much more. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Healthcare Services Group, Inc.
Salem, West Virginia
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Cook - Prepares and serves food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services, as may be directed by the Dining Services Director, are provided at all times. Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. In the absence of the Dining Services Director, will also support Dietary Aide as necessary and direct other employees with approval. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is pref erred. Experience in food preparation preferred. May be required to complete an approved sanitation and safety course. Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
May 16, 2024
Full time
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Cook - Prepares and serves food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services, as may be directed by the Dining Services Director, are provided at all times. Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. In the absence of the Dining Services Director, will also support Dietary Aide as necessary and direct other employees with approval. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is pref erred. Experience in food preparation preferred. May be required to complete an approved sanitation and safety course. Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.
May 15, 2024
Full time
Job Description Job Summary Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; Education Desired: Bachelors Degree Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified Lifting Requirement: Up to 25 pounds Job Responsibilities Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. Responsible for the total operation and financial results of the restaurant, kitchen, Grab n Go case, banquet facility Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Set budget, profitability and earnings targets using appropriate forecasting methods. Estimate food consumption and requisition or purchase food. Select and develop recipes for café specials and specialty events as needed. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams Mentor others and create an environment that supports and encourages individual ownership of development. Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. Address career development, work environment, and life balance issues to ensure that the organization retains talented people. Able to work a flexible schedule, including opening, closing, holidays and weekend shifts Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we re more than just food, fuel and convenience. We re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.