ESSENTIAL FUNCTIONS: Prepares tableware for washing, i.e., scrapes plates, pre-soak silver, places all items to be washed in their proper rack. Sets up dishwashing machine, i.e., drains closed, tanks filled temperatures at correct level, detergents at proper level. Washes dishes and then stacks and stores china in appropriate kitchen area. Thoroughly cleans dishwashing equipment and working areas. Collects all soiled pots, wash and restacks cleaned pots on shelves. Responsible for all removal of garbage and refuse. Mops and sweeps floors. Washes walls and ceiling tiles. Sanitizes all cooking equipment. Stocking coolers/freezers and pantry of food shipments using FIFO and following HACCP Guidelines. Acts as a role model to other employees and always presents oneself as a credit to Harrah's and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures. Completes all other duties as assigned.REQUIREMENTS: High school diploma or equivalent required. Previous kitchen experience preferred. Ability to perform multiple tasks. Ability to work as a team player. Must be able to work in a fast-paced environment. Must be able to work a flexible schedule to include nights, weekends and holidays.JOB DEMANDS; Must be able to lift up to 75 lbs. and carry objects weighing up to 75 lbs. Position requires 10% standing, 90% walking. Requires very frequent bending, pushing, twisting, kneeling, climbing, stooping and reaching overhead. Must be able to respond to touch, speech, smell, aural and visual cues. Work involves contact with cleaning solvent and chemicals. Must be able to work in a fast-paced environment involving constant internal customer contact. Must be able to work in areas containing secondary smoke.
May 07, 2024
Full time
ESSENTIAL FUNCTIONS: Prepares tableware for washing, i.e., scrapes plates, pre-soak silver, places all items to be washed in their proper rack. Sets up dishwashing machine, i.e., drains closed, tanks filled temperatures at correct level, detergents at proper level. Washes dishes and then stacks and stores china in appropriate kitchen area. Thoroughly cleans dishwashing equipment and working areas. Collects all soiled pots, wash and restacks cleaned pots on shelves. Responsible for all removal of garbage and refuse. Mops and sweeps floors. Washes walls and ceiling tiles. Sanitizes all cooking equipment. Stocking coolers/freezers and pantry of food shipments using FIFO and following HACCP Guidelines. Acts as a role model to other employees and always presents oneself as a credit to Harrah's and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures. Completes all other duties as assigned.REQUIREMENTS: High school diploma or equivalent required. Previous kitchen experience preferred. Ability to perform multiple tasks. Ability to work as a team player. Must be able to work in a fast-paced environment. Must be able to work a flexible schedule to include nights, weekends and holidays.JOB DEMANDS; Must be able to lift up to 75 lbs. and carry objects weighing up to 75 lbs. Position requires 10% standing, 90% walking. Requires very frequent bending, pushing, twisting, kneeling, climbing, stooping and reaching overhead. Must be able to respond to touch, speech, smell, aural and visual cues. Work involves contact with cleaning solvent and chemicals. Must be able to work in a fast-paced environment involving constant internal customer contact. Must be able to work in areas containing secondary smoke.
TPC Toronto at Osprey Valley
Caledon, Ontario (ON)
CHIEF STEWARD - LOCATED IN CALEDON (ALTON), ONTARIO We are currently hiring for the position of Chief Steward for our 2024 season. The Chief Steward is responsible for overseeing the cleanliness and organization of the kitchen and dining areas in a hospitality establishment. This role involves managing a team of stewards or kitchen attendants, ensuring the proper maintenance of equipment, and implementing sanitation and safety standards. The Chief Steward works closely with kitchen and service staff to maintain a high level of cleanliness and efficiency in the food and beverage operation. Responsibilities for this position will include: Supervise and lead a team of stewards, dishwashers, and kitchen cleaning staff. Schedule and coordinate work shifts to ensure adequate coverage. Conduct training sessions to ensure staff understands and follows proper sanitation procedures. Oversee the dishwashing process to ensure efficient and thorough cleaning of dishes, utensils, and kitchen equipment. Monitor the maintenance and cleanliness of kitchen equipment and report any issues for repairs. Coordinate with maintenance staff to ensure prompt resolution of equipment malfunctions. Implement and enforce sanitation and hygiene standards in all kitchen and dining areas. Ensure compliance with health and safety regulations related to food handling and sanitation. Conduct regular inspections to maintain a clean and organized work environment. Manage inventory of cleaning supplies and equipment. Place orders for cleaning supplies and consumables in a timely manner. Monitor and control expenses related to stewarding operations. Qualifications: High school diploma or equivalent; additional education or certification in hospitality or related field is a plus. Previous experience in a stewarding or related role in the hospitality industry. Knowledge of sanitation and safety standards in a commercial kitchen. Strong leadership and organizational skills. Ability to work in a fast-paced environment and manage multiple priorities. Good communication and interpersonal skills. Familiarity with industrial dishwashing equipment and cleaning tools. Ability to work a varied schedule that may include evenings, weekends and holidays. Expected Start Date: April/May 2024 Only candidates invited for an interview will be contacted. _TPC Toronto at Osprey Valley is an equal opportunity employer and is committed to diversity and inclusiveness in all areas of our business. We are working proactively to be fair and reasonable in practice and to build diversity into our teams. Accommodations are available on request for candidates taking part in all aspects of the selection process. _ Please visit us online to learn more: Job Types: Full-time, Part-time, Fixed term contract, Seasonal, Internship / Co-op Pay: $20.00-$24.00 per hour Benefits: Discounted or free food On-site parking Store discount Flexible Language Requirement: French not required Schedule: Day shift Evening shift Holidays Weekends as needed Supplemental pay types: Tips Ability to commute/relocate: Caledon, ON: reliably commute or plan to relocate before starting work (required) Application question(s): Are you legally eligible to work in Canada? Licence/Certification: Food Safe, SafeCheck, Food Handler or equivalent (preferred) Work Location: In person Expected start date: 2024-05-01
May 07, 2024
Full time
CHIEF STEWARD - LOCATED IN CALEDON (ALTON), ONTARIO We are currently hiring for the position of Chief Steward for our 2024 season. The Chief Steward is responsible for overseeing the cleanliness and organization of the kitchen and dining areas in a hospitality establishment. This role involves managing a team of stewards or kitchen attendants, ensuring the proper maintenance of equipment, and implementing sanitation and safety standards. The Chief Steward works closely with kitchen and service staff to maintain a high level of cleanliness and efficiency in the food and beverage operation. Responsibilities for this position will include: Supervise and lead a team of stewards, dishwashers, and kitchen cleaning staff. Schedule and coordinate work shifts to ensure adequate coverage. Conduct training sessions to ensure staff understands and follows proper sanitation procedures. Oversee the dishwashing process to ensure efficient and thorough cleaning of dishes, utensils, and kitchen equipment. Monitor the maintenance and cleanliness of kitchen equipment and report any issues for repairs. Coordinate with maintenance staff to ensure prompt resolution of equipment malfunctions. Implement and enforce sanitation and hygiene standards in all kitchen and dining areas. Ensure compliance with health and safety regulations related to food handling and sanitation. Conduct regular inspections to maintain a clean and organized work environment. Manage inventory of cleaning supplies and equipment. Place orders for cleaning supplies and consumables in a timely manner. Monitor and control expenses related to stewarding operations. Qualifications: High school diploma or equivalent; additional education or certification in hospitality or related field is a plus. Previous experience in a stewarding or related role in the hospitality industry. Knowledge of sanitation and safety standards in a commercial kitchen. Strong leadership and organizational skills. Ability to work in a fast-paced environment and manage multiple priorities. Good communication and interpersonal skills. Familiarity with industrial dishwashing equipment and cleaning tools. Ability to work a varied schedule that may include evenings, weekends and holidays. Expected Start Date: April/May 2024 Only candidates invited for an interview will be contacted. _TPC Toronto at Osprey Valley is an equal opportunity employer and is committed to diversity and inclusiveness in all areas of our business. We are working proactively to be fair and reasonable in practice and to build diversity into our teams. Accommodations are available on request for candidates taking part in all aspects of the selection process. _ Please visit us online to learn more: Job Types: Full-time, Part-time, Fixed term contract, Seasonal, Internship / Co-op Pay: $20.00-$24.00 per hour Benefits: Discounted or free food On-site parking Store discount Flexible Language Requirement: French not required Schedule: Day shift Evening shift Holidays Weekends as needed Supplemental pay types: Tips Ability to commute/relocate: Caledon, ON: reliably commute or plan to relocate before starting work (required) Application question(s): Are you legally eligible to work in Canada? Licence/Certification: Food Safe, SafeCheck, Food Handler or equivalent (preferred) Work Location: In person Expected start date: 2024-05-01
Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Sarasota, 1111 Ritz-Carlton Drive, Sarasota, Florida, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Wash and disinfect kitchen and store room areas, tables, tools, knives, and equipment. Receive deliveries, store perishables properly, and rotate stock. Ensure clean wares are stored in appropriate areas. Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink to clean dishes. Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing. Rack and spray all racked items with hot water to loosen and remove food residue. Sort, soak, and wash/re-wash silverware. Breakdown dirty bus tubs. Empty and maintain trashcans and dumpster area. Clean and mop all areas in assigned departments. Dispose of glass in the proper containers. Break down cardboard boxes and place them and other recyclables in the recycle bin. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
May 06, 2024
Full time
Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Sarasota, 1111 Ritz-Carlton Drive, Sarasota, Florida, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Wash and disinfect kitchen and store room areas, tables, tools, knives, and equipment. Receive deliveries, store perishables properly, and rotate stock. Ensure clean wares are stored in appropriate areas. Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink to clean dishes. Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing. Rack and spray all racked items with hot water to loosen and remove food residue. Sort, soak, and wash/re-wash silverware. Breakdown dirty bus tubs. Empty and maintain trashcans and dumpster area. Clean and mop all areas in assigned departments. Dispose of glass in the proper containers. Break down cardboard boxes and place them and other recyclables in the recycle bin. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Additional Information Pay: $21.14-$23.49/hour; $1500 Sign-on Bonus Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Maui Kapalua, 1 Ritz-Carlton Drive, Kapalua, Hawaii, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Wash and disinfect kitchen and store room areas, tables, tools, knives, and equipment. Receive deliveries, store perishables properly, and rotate stock. Ensure clean wares are stored in appropriate areas. Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink to clean dishes. Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing. Rack and spray all racked items with hot water to loosen and remove food residue. Sort, soak, and wash/re-wash silverware. Breakdown dirty bus tubs. Empty and maintain trashcans and dumpster area. Clean and mop all areas in assigned departments. Dispose of glass in the proper containers. Break down cardboard boxes and place them and other recyclables in the recycle bin. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. The pay range for this position is $21.14 to $23.49 per hour. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
May 06, 2024
Full time
Additional Information Pay: $21.14-$23.49/hour; $1500 Sign-on Bonus Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Maui Kapalua, 1 Ritz-Carlton Drive, Kapalua, Hawaii, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Wash and disinfect kitchen and store room areas, tables, tools, knives, and equipment. Receive deliveries, store perishables properly, and rotate stock. Ensure clean wares are stored in appropriate areas. Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink to clean dishes. Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing. Rack and spray all racked items with hot water to loosen and remove food residue. Sort, soak, and wash/re-wash silverware. Breakdown dirty bus tubs. Empty and maintain trashcans and dumpster area. Clean and mop all areas in assigned departments. Dispose of glass in the proper containers. Break down cardboard boxes and place them and other recyclables in the recycle bin. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. The pay range for this position is $21.14 to $23.49 per hour. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Additional Information Pay: $21.14-$23.49/hour; $1500 Sign-on Bonus Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Maui Kapalua, 1 Ritz-Carlton Drive, Kapalua, Hawaii, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Wash and disinfect kitchen and store room areas, tables, tools, knives, and equipment. Receive deliveries, store perishables properly, and rotate stock. Ensure clean wares are stored in appropriate areas. Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink to clean dishes. Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing. Rack and spray all racked items with hot water to loosen and remove food residue. Sort, soak, and wash/re-wash silverware. Breakdown dirty bus tubs. Empty and maintain trashcans and dumpster area. Clean and mop all areas in assigned departments. Dispose of glass in the proper containers. Break down cardboard boxes and place them and other recyclables in the recycle bin. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. The pay range for this position is $21.14 to $23.49 per hour. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
May 06, 2024
Full time
Additional Information Pay: $21.14-$23.49/hour; $1500 Sign-on Bonus Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Maui Kapalua, 1 Ritz-Carlton Drive, Kapalua, Hawaii, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Wash and disinfect kitchen and store room areas, tables, tools, knives, and equipment. Receive deliveries, store perishables properly, and rotate stock. Ensure clean wares are stored in appropriate areas. Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink to clean dishes. Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing. Rack and spray all racked items with hot water to loosen and remove food residue. Sort, soak, and wash/re-wash silverware. Breakdown dirty bus tubs. Empty and maintain trashcans and dumpster area. Clean and mop all areas in assigned departments. Dispose of glass in the proper containers. Break down cardboard boxes and place them and other recyclables in the recycle bin. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. The pay range for this position is $21.14 to $23.49 per hour. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Starting Pay:$15/hour GENERAL SUMMARY OF DUTIES : Wash dishes and keep the Eldorado food preparation areas clean. EXAMPLE OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Responsible for the proper cleaning and sanitizing of all steel tableware, cooking utensils, pots and pans Operate dishwash and glasswash machines properly Properly set up pot sink with sanitizing/cleaning agents Identify all dishes, glasses and flatware Properly transport and store dishes, glasses and flatware Assist in kitchen sanitation including trash removal, keep work area floors clean, dry and safe Assist in kitchen operation as requested PERFORMANCE REQUIREMENTS : Knowledge, Skills & Abilities: Must be able to count and sort. Must be able to write and read. Must be able to operate a floor stripper and polisher and various other cleaning equipment or have the capacity to learn. EDUCATION AND EXPERIENCE: Certificate/License : Must have permit to work in the United States TYPICAL WORKING CONDITIONS : Working with equipment where being safety conscious is required. Working in area where liquid and grease spills may occur. Working in a high stress environment. Environment with occasional crowds and accompanying noise levels. May be exposed to tobacco smoke. May be exposed to cleaning chemicals and compounds. Atmosphere generally warm and moist due to cleaning activities in the areas. Work environment may include small tight spaces. Atmosphere generally warmer and moister due to cleaning activities in the kitchens. TYPICAL PHYSICAL/MENTAL DEMANDS : (May be required in order to perform the essential functions of the position). Must be able to push/pull 250 pounds unassisted. Must be able to lift and carry 100 pounds unassisted. Must be able to kneel, squat, work overhead, climb and walk. Must be able to withstand repetitious arm/hand movements. Must be able to twist. Must be able to be on feet for many hours at a time. Must pay particular attention to safety NOTE : This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by Department Management.At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.Wash dishes and keep the Eldorado food preparation areas clean.
May 06, 2024
Full time
Starting Pay:$15/hour GENERAL SUMMARY OF DUTIES : Wash dishes and keep the Eldorado food preparation areas clean. EXAMPLE OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Responsible for the proper cleaning and sanitizing of all steel tableware, cooking utensils, pots and pans Operate dishwash and glasswash machines properly Properly set up pot sink with sanitizing/cleaning agents Identify all dishes, glasses and flatware Properly transport and store dishes, glasses and flatware Assist in kitchen sanitation including trash removal, keep work area floors clean, dry and safe Assist in kitchen operation as requested PERFORMANCE REQUIREMENTS : Knowledge, Skills & Abilities: Must be able to count and sort. Must be able to write and read. Must be able to operate a floor stripper and polisher and various other cleaning equipment or have the capacity to learn. EDUCATION AND EXPERIENCE: Certificate/License : Must have permit to work in the United States TYPICAL WORKING CONDITIONS : Working with equipment where being safety conscious is required. Working in area where liquid and grease spills may occur. Working in a high stress environment. Environment with occasional crowds and accompanying noise levels. May be exposed to tobacco smoke. May be exposed to cleaning chemicals and compounds. Atmosphere generally warm and moist due to cleaning activities in the areas. Work environment may include small tight spaces. Atmosphere generally warmer and moister due to cleaning activities in the kitchens. TYPICAL PHYSICAL/MENTAL DEMANDS : (May be required in order to perform the essential functions of the position). Must be able to push/pull 250 pounds unassisted. Must be able to lift and carry 100 pounds unassisted. Must be able to kneel, squat, work overhead, climb and walk. Must be able to withstand repetitious arm/hand movements. Must be able to twist. Must be able to be on feet for many hours at a time. Must pay particular attention to safety NOTE : This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by Department Management.At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.Wash dishes and keep the Eldorado food preparation areas clean.
JOB SUMMARY: Responsible for the cleanliness and sanitation for all pots and pans. Responsible of washing china, glassware, silverware, mopping and sweeping floors, and keeping their work area clean and organized. Responsible of washing floormats, speed racks, queenmarys, kettles, roasting pans, dollies, etc. Responsible for re-stocking the buffet lines with ice, china, flatware, and glassware. Responsible of polishing all silver equipment as needed/or directed. Responsible of emptying trash cans and keeping the loading dock clean. Responsible for the over all cleanliness of the floors as directed by the supervisor. Responsible for the cleanliness of all walk-ins, freezers, reach-ins and back hallways. Will help in banquet dish ups as needed or directed by his/her supervisor. The kitchen worker will adhere to all Health department, sanitation and safety regulations as required by the company ESSENTIAL JOB FUNCTIONS: Maintain cleanliness and organization of all kitchen areas and equipment. Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands. Operate equipment as directed. Respects all company property. Assist others in duties as directed by supervisors. Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members. Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times. QUALIFICATIONS: High school diploma or GED equivalent preferred. Back of house restaurant experience preferred. Must have neat and clean appearance. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to push, pull, carry, or lift up to 100lbs repetitively throughout the work day. The physical ability to stand and/or walk continuously for duration of shift. The physical ability to climb stairs, balance, bend/stoop, and kneel continuously. The physical ability to frequently crouch, push/pull, squat, and work above the shoulders with both arms. The physical ability to use both hands for continuous grasping. The physical ability to tolerate any required personal protective equipment such as gloves, safety glasses, safety goggles, and other protective equipment deemed appropriate on a continuous basis. Ability to safely operate motorized equipment Attention to detail and must have visual capabilities needed to inspect work upon completion to avoid leaving deficient work. Ability to maintain regular, predictable attendance according to schedule Communicate verbally, clearly and articulately. Understand and comply with Policies and Procedures, Job Description, daily memorandums, and other instructions. Must be able to work under stressful conditions. At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.Responsible for the cleanliness and sanitation for all pots and pans.
May 06, 2024
Full time
JOB SUMMARY: Responsible for the cleanliness and sanitation for all pots and pans. Responsible of washing china, glassware, silverware, mopping and sweeping floors, and keeping their work area clean and organized. Responsible of washing floormats, speed racks, queenmarys, kettles, roasting pans, dollies, etc. Responsible for re-stocking the buffet lines with ice, china, flatware, and glassware. Responsible of polishing all silver equipment as needed/or directed. Responsible of emptying trash cans and keeping the loading dock clean. Responsible for the over all cleanliness of the floors as directed by the supervisor. Responsible for the cleanliness of all walk-ins, freezers, reach-ins and back hallways. Will help in banquet dish ups as needed or directed by his/her supervisor. The kitchen worker will adhere to all Health department, sanitation and safety regulations as required by the company ESSENTIAL JOB FUNCTIONS: Maintain cleanliness and organization of all kitchen areas and equipment. Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands. Operate equipment as directed. Respects all company property. Assist others in duties as directed by supervisors. Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members. Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times. QUALIFICATIONS: High school diploma or GED equivalent preferred. Back of house restaurant experience preferred. Must have neat and clean appearance. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to push, pull, carry, or lift up to 100lbs repetitively throughout the work day. The physical ability to stand and/or walk continuously for duration of shift. The physical ability to climb stairs, balance, bend/stoop, and kneel continuously. The physical ability to frequently crouch, push/pull, squat, and work above the shoulders with both arms. The physical ability to use both hands for continuous grasping. The physical ability to tolerate any required personal protective equipment such as gloves, safety glasses, safety goggles, and other protective equipment deemed appropriate on a continuous basis. Ability to safely operate motorized equipment Attention to detail and must have visual capabilities needed to inspect work upon completion to avoid leaving deficient work. Ability to maintain regular, predictable attendance according to schedule Communicate verbally, clearly and articulately. Understand and comply with Policies and Procedures, Job Description, daily memorandums, and other instructions. Must be able to work under stressful conditions. At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.Responsible for the cleanliness and sanitation for all pots and pans.
ESSENTIAL JOB FUNCTIONS : Maintain cleanliness and organization of all kitchen areas and equipment. Maintain a pace of work which allows supplies to be cleaned and put in their proper place which meets business demands. Clean and sanitize all kitchen equipment while preparing tableware for washing, i.e. scrapes plates, pre-soak silverware. Sets up dishwashing machine, i.e. drains closed, tanks filled, temperatures at correct level, detergent at proper level and thoroughly cleans dishwashing equipment and working areas. Responsible for handling the removal of garbage and refuse; mopping and sweeping floors; washing walls and ceiling tiles. Clean and sanitize all dishware, glassware and silverware. Washes, stacks and stores china in appropriate kitchen area. Collects all soiled pots, washes and restacks cleaned pots on shelves. Qualifications: QUALIFICATIONS: High School Diploma or equivalent required. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must be 18 years of age. Must be able to work any day of the week and any shift, including holidays and weekends. Must present a well-groomed appearance. Must have excellent customer service/communication skills. Prior restaurant/cleaner experience preferred. (6 months-1 year experience) Experience working with chemicals. (MSDS) Must be able to get along/communicate well with co-workers and work as a team. WORK ENVIRONMENT REQUIREMENTS: Must be able to work independently along with a team mentality. Must be able to stand for prolonged periods of time or entire shift. Must be able to work at a fast pace and in stressful situations. Is able to tolerate areas containing second-hand smoke, high noise levels, bright lights and dust. Must be able to read, write, speak and understand English. Must be able to maneuver around office areas, effectively work in high traffic areas and responds to visual and aural cues. Mobility and dexterity to move and pull large heavy objects weighing a minimum of 50 lbs. Must be able to bend, pull and carry, reach above and below the shoulder while cleaning and stocking restaurants, stockrooms, etc. Must be able to respond to visual and aural cues. Able to tolerate high/low temperatures near kitchen areas. Able to use the following chemicals for cleaning and sanitizing all kitchen areas: bleach, pine sol, oven cleaner, etc. Specific vision abilities required, such as distance vision, color, depth perception, etc. Must have the dexterity to grip necessary items. (dishes, mops, glasses, etc.) At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.
May 06, 2024
Full time
ESSENTIAL JOB FUNCTIONS : Maintain cleanliness and organization of all kitchen areas and equipment. Maintain a pace of work which allows supplies to be cleaned and put in their proper place which meets business demands. Clean and sanitize all kitchen equipment while preparing tableware for washing, i.e. scrapes plates, pre-soak silverware. Sets up dishwashing machine, i.e. drains closed, tanks filled, temperatures at correct level, detergent at proper level and thoroughly cleans dishwashing equipment and working areas. Responsible for handling the removal of garbage and refuse; mopping and sweeping floors; washing walls and ceiling tiles. Clean and sanitize all dishware, glassware and silverware. Washes, stacks and stores china in appropriate kitchen area. Collects all soiled pots, washes and restacks cleaned pots on shelves. Qualifications: QUALIFICATIONS: High School Diploma or equivalent required. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must be 18 years of age. Must be able to work any day of the week and any shift, including holidays and weekends. Must present a well-groomed appearance. Must have excellent customer service/communication skills. Prior restaurant/cleaner experience preferred. (6 months-1 year experience) Experience working with chemicals. (MSDS) Must be able to get along/communicate well with co-workers and work as a team. WORK ENVIRONMENT REQUIREMENTS: Must be able to work independently along with a team mentality. Must be able to stand for prolonged periods of time or entire shift. Must be able to work at a fast pace and in stressful situations. Is able to tolerate areas containing second-hand smoke, high noise levels, bright lights and dust. Must be able to read, write, speak and understand English. Must be able to maneuver around office areas, effectively work in high traffic areas and responds to visual and aural cues. Mobility and dexterity to move and pull large heavy objects weighing a minimum of 50 lbs. Must be able to bend, pull and carry, reach above and below the shoulder while cleaning and stocking restaurants, stockrooms, etc. Must be able to respond to visual and aural cues. Able to tolerate high/low temperatures near kitchen areas. Able to use the following chemicals for cleaning and sanitizing all kitchen areas: bleach, pine sol, oven cleaner, etc. Specific vision abilities required, such as distance vision, color, depth perception, etc. Must have the dexterity to grip necessary items. (dishes, mops, glasses, etc.) At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.
JOB SUMMARY:Maintain a sanitary environment for food and beverage preparation and storage, as well as maintain the dish stations, all kitchen areas, and restaurant back of the house areas while assisting the Stewarding Supervisors & Leads with those assignments and responsibilities as they arise. KEY JOB FUNCTIONS: Clean and sanitize all dishware, glassware and silverware. Maintain cleanliness and organization of all kitchen areas and equipment. Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands. Operate equipment as directed. Stock all supplies as directed by Executive Steward, Lead Steward or Restaurant Chef. Respect all company property. Assist others in duties as directed by supervisors. Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members. Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times.EDUCATION and/or EXPERIENCE: Back of house restaurant experience preferred Must have neat and clean appearance WORK ENVIRONMENT: Stand or walk for long periods of time. Must be able to see. Hear. Can be augmented with a hearing aid. Climb steps repeatedly. Lift up to 50lbs unassisted Communicate verbally, clearly and articulately. Understand and comply with Policies and Procedures, Job Description, daily memorandums, and other instructions. Must be able to work under stressful conditions.
May 01, 2024
Full time
JOB SUMMARY:Maintain a sanitary environment for food and beverage preparation and storage, as well as maintain the dish stations, all kitchen areas, and restaurant back of the house areas while assisting the Stewarding Supervisors & Leads with those assignments and responsibilities as they arise. KEY JOB FUNCTIONS: Clean and sanitize all dishware, glassware and silverware. Maintain cleanliness and organization of all kitchen areas and equipment. Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands. Operate equipment as directed. Stock all supplies as directed by Executive Steward, Lead Steward or Restaurant Chef. Respect all company property. Assist others in duties as directed by supervisors. Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members. Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times.EDUCATION and/or EXPERIENCE: Back of house restaurant experience preferred Must have neat and clean appearance WORK ENVIRONMENT: Stand or walk for long periods of time. Must be able to see. Hear. Can be augmented with a hearing aid. Climb steps repeatedly. Lift up to 50lbs unassisted Communicate verbally, clearly and articulately. Understand and comply with Policies and Procedures, Job Description, daily memorandums, and other instructions. Must be able to work under stressful conditions.
CULTURE: Join a team that's been welcoming guests for more than a century. At Pinehurst our Culture is critical to delivering a consistent guest, member and employee experience. Our Purpose is, "As the Cradle of American Golf, we honor timeless traditions and inspire legendary stories, one smile, one round, one moment at a time." Our Values are; Genuine Hospitality, Be Trustworthy, Good Stewards and Inspired Innovation. If you're seeking a heartfelt workplace then Pinehurst is the place for you. Every role contributes to upholding our treasured culture, performs their job duties consistently and handles other job duties as assigned in our ever-changing environment. SUMMARY: The primary purpose of this position is to welcome and greet all guests coming into the Spa in a positive manner and ensuring the guests have a comfortable and relaxing experience. EDUCATION and/or EXPERIENCE: High School Diploma or General Education (GED) and a minimum of 1 year related receptionist experience desired; or an equivalent combination of education and experience. ESSENTIAL DUTIES AND RESPONSIBILITIES: Greet each guest with a smile. Stay up-dated accordingly in the latest developments pertinent to the department and is well versed and trained in their usage. Attend weekly formal meetings conducted by the Supervisor and/or Department Manager. Responsible for maintaining a high level of cleanliness within the entire Spa facility and in all work areas. Must attend product knowledge training. Promote and sell body products. Must be able to take the initiative and communicate to managers and leads when issues occur with booking appointments or information is shared by the guest. Key partner who understands and can utilize the Spa software and computer programs. Must have the ability to remain calm and work well under pressure without letting that pressure show to guests or Employees. Must possess the conflict resolution skills necessary to evaluate product and treatment quality and guests complaints. Must exhibit a sincere desire and ability to actively listen and work well with people, assess their needs and be able to provide assistance and resolution. Must have a willingness to work and be flexible in work scheduling. Must ensure the privacy of each guest. Must be able to assist in The Spa operations, including Retail and Salon Desks. CPR training required within 90 days of employment. Must be knowledgeable about the Resort and the surrounding areas. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Employee is regularly required to walk and talk or hear. The Employee is frequently required to stand; sit; uses hands and fingers; or feel; and reach with hands and arms. The Employee is occasionally required to climb or balance, stoop, kneel, crouch or crawl. The Employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Employee is occasionally exposed to moving mechanical parts, toxic or caustic chemicals, fumes or airborne particles, wet and/or humid conditions and outside weather conditions, extreme cold and/or heat, and risk of electrical shock. The noise level in the work environment is usually quiet. Pinehurst, LLC reserves the right to transfer any Employee from his/her current job assignment or location to another job assignment or location as needed, either on a temporary or regular basis.
May 06, 2024
Full time
CULTURE: Join a team that's been welcoming guests for more than a century. At Pinehurst our Culture is critical to delivering a consistent guest, member and employee experience. Our Purpose is, "As the Cradle of American Golf, we honor timeless traditions and inspire legendary stories, one smile, one round, one moment at a time." Our Values are; Genuine Hospitality, Be Trustworthy, Good Stewards and Inspired Innovation. If you're seeking a heartfelt workplace then Pinehurst is the place for you. Every role contributes to upholding our treasured culture, performs their job duties consistently and handles other job duties as assigned in our ever-changing environment. SUMMARY: The primary purpose of this position is to welcome and greet all guests coming into the Spa in a positive manner and ensuring the guests have a comfortable and relaxing experience. EDUCATION and/or EXPERIENCE: High School Diploma or General Education (GED) and a minimum of 1 year related receptionist experience desired; or an equivalent combination of education and experience. ESSENTIAL DUTIES AND RESPONSIBILITIES: Greet each guest with a smile. Stay up-dated accordingly in the latest developments pertinent to the department and is well versed and trained in their usage. Attend weekly formal meetings conducted by the Supervisor and/or Department Manager. Responsible for maintaining a high level of cleanliness within the entire Spa facility and in all work areas. Must attend product knowledge training. Promote and sell body products. Must be able to take the initiative and communicate to managers and leads when issues occur with booking appointments or information is shared by the guest. Key partner who understands and can utilize the Spa software and computer programs. Must have the ability to remain calm and work well under pressure without letting that pressure show to guests or Employees. Must possess the conflict resolution skills necessary to evaluate product and treatment quality and guests complaints. Must exhibit a sincere desire and ability to actively listen and work well with people, assess their needs and be able to provide assistance and resolution. Must have a willingness to work and be flexible in work scheduling. Must ensure the privacy of each guest. Must be able to assist in The Spa operations, including Retail and Salon Desks. CPR training required within 90 days of employment. Must be knowledgeable about the Resort and the surrounding areas. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Employee is regularly required to walk and talk or hear. The Employee is frequently required to stand; sit; uses hands and fingers; or feel; and reach with hands and arms. The Employee is occasionally required to climb or balance, stoop, kneel, crouch or crawl. The Employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Employee is occasionally exposed to moving mechanical parts, toxic or caustic chemicals, fumes or airborne particles, wet and/or humid conditions and outside weather conditions, extreme cold and/or heat, and risk of electrical shock. The noise level in the work environment is usually quiet. Pinehurst, LLC reserves the right to transfer any Employee from his/her current job assignment or location to another job assignment or location as needed, either on a temporary or regular basis.
Banquet Chef - Sedona, AZ Resort $50,000 - $55,000 Have you ever dreamed of working in the heart of Sedona, AZ, where natural beauty meets luxury? Imagine a place where the rugged desert landscape creates a stunning backdrop for an award-winning resort. That's the setting you'll find yourself in as the Banquet Chef at this high-end establishment. Our ideal candidate has experience in the hospitality industry, preferably with resort experience. As the Banquet Chef, you will be instrumental in creating memorable dining experiences for our guests. Located in Sedona, AZ, this role offers the chance to work in one of the most beautiful locations in the United States. As a Banquet Chef, your role involves collaborating with our Executive Chef to deliver exceptional food service across our property, all the while operating within our set budget. Here's what you'll be doing: You'll be at the helm of coordinating all hot and cold banquet foods, working closely with the Executive Chef to ensure our quality standards are met. Your keen eye for quality ensures that our banquet foods are the best available. You'll be attending all daily Banquet Event Order (BEO) meetings, communicating any changes in guarantees and food products to the Executive Chef. As a mentor, you'll be shaping the future of culinary arts by coaching and training aspiring Chefs. You'll also have the opportunity to develop your leadership skills at one of the country's top-rated resorts. You'll assist in maintaining an adequate supply of all food items used at the property, planning one or two days ahead of operations for timely product delivery. You'll be in charge of all banquet food operations, ensuring quality and quantity meet our standards. This involves maintaining a strong relationship with Banquet Managers and the rest of the staff. Your skills in cost control, payroll, and menu planning will be put to good use, working alongside the Executive Chef. Lastly, you'll be communicating with the Executive Steward on all banquet equipment needed, ensuring necessary items are in-house a week ahead. What you bring to the table: An associate degree in culinary arts or equivalent apprenticeship. Excellent communication skills. 3 - 5 years of progressive culinary experience in BOH operations. Strong organizational, communication, and motivational/mentorship skills. Proficiency in Microsoft Office (Word and Excel). Ability to stand, walk, use hands to finger, handle, feel, reach with hands and arms, talk, hear, taste, and smell. ServeSafe Sanitation Management certification. Join us and help shape the future of hospitality! Send your resume to Danielle Salerno As part of our typical recruiting process, from time to time, we may contact you regarding positions that we feel are a good fit for you or engage with you during the recruiting process via SMS text message. Message and data rates may apply, depending on your mobile phone service plan. At any time, you can get more help by replying HELP to these texts, or you can opt-out completely by replying STOP. Our Terms of Service are available at and our Privacy Policy can be found at . By clicking to submit your application of interest, we, as Gecko Hospitality, have your consent to communicate with you via SMS text message moving forward.
May 06, 2024
Full time
Banquet Chef - Sedona, AZ Resort $50,000 - $55,000 Have you ever dreamed of working in the heart of Sedona, AZ, where natural beauty meets luxury? Imagine a place where the rugged desert landscape creates a stunning backdrop for an award-winning resort. That's the setting you'll find yourself in as the Banquet Chef at this high-end establishment. Our ideal candidate has experience in the hospitality industry, preferably with resort experience. As the Banquet Chef, you will be instrumental in creating memorable dining experiences for our guests. Located in Sedona, AZ, this role offers the chance to work in one of the most beautiful locations in the United States. As a Banquet Chef, your role involves collaborating with our Executive Chef to deliver exceptional food service across our property, all the while operating within our set budget. Here's what you'll be doing: You'll be at the helm of coordinating all hot and cold banquet foods, working closely with the Executive Chef to ensure our quality standards are met. Your keen eye for quality ensures that our banquet foods are the best available. You'll be attending all daily Banquet Event Order (BEO) meetings, communicating any changes in guarantees and food products to the Executive Chef. As a mentor, you'll be shaping the future of culinary arts by coaching and training aspiring Chefs. You'll also have the opportunity to develop your leadership skills at one of the country's top-rated resorts. You'll assist in maintaining an adequate supply of all food items used at the property, planning one or two days ahead of operations for timely product delivery. You'll be in charge of all banquet food operations, ensuring quality and quantity meet our standards. This involves maintaining a strong relationship with Banquet Managers and the rest of the staff. Your skills in cost control, payroll, and menu planning will be put to good use, working alongside the Executive Chef. Lastly, you'll be communicating with the Executive Steward on all banquet equipment needed, ensuring necessary items are in-house a week ahead. What you bring to the table: An associate degree in culinary arts or equivalent apprenticeship. Excellent communication skills. 3 - 5 years of progressive culinary experience in BOH operations. Strong organizational, communication, and motivational/mentorship skills. Proficiency in Microsoft Office (Word and Excel). Ability to stand, walk, use hands to finger, handle, feel, reach with hands and arms, talk, hear, taste, and smell. ServeSafe Sanitation Management certification. Join us and help shape the future of hospitality! Send your resume to Danielle Salerno As part of our typical recruiting process, from time to time, we may contact you regarding positions that we feel are a good fit for you or engage with you during the recruiting process via SMS text message. Message and data rates may apply, depending on your mobile phone service plan. At any time, you can get more help by replying HELP to these texts, or you can opt-out completely by replying STOP. Our Terms of Service are available at and our Privacy Policy can be found at . By clicking to submit your application of interest, we, as Gecko Hospitality, have your consent to communicate with you via SMS text message moving forward.
Job Description Job Description Opportunity: Seasonal, Full-Time Banquets Cook at The Woodmark Hotel - $23.15 / Hour For You: Be part of a luxury revolution in the hospitality space. When you become a Team Member at the Woodmark Hotel & Still Spa, you re empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Benefits and Perks: Easy access to work - centrally located in Kirkland, Washington Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Team member appreciation events and recognition celebrations. Carillon Point property discounts and perks. LifeMart discount program through ADP. Medical, Dental, and Vision Insurance. Group Life Insurance (PAID BY THE COMPANY) 401(k) Plan PTO Team member Assistance Program What We Are Looking For: SUMMARY: The Banquet Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets, Amenities, Room Service, and all Catered events during the Summer Season. The Banquet Cook will assist to maintain the AAA Four Diamond Standards. The Banquet Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Woodmark Hotel & Still Spa Culture as well as promoting our hotel values of Honesty, Enthusiasm, Integrity, Accountability and Passion for Service. ESSENTIAL JOB FUNCTIONS: • Meet with Banquet Chef/ Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening shift duties such as: Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys. • Ensure all requisitions are processed properly and placed in designated areas • Set up work station with required mis en place, tools, equipment and supplies. • Inspect the cleanliness and working condition of all tools, equipment and supplies. • Check production schedule and pars. Establish priority items for the day. • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. • Transport supplies from the Storeroom and stock in designated areas. • Start prep work on items needed for the particular menu of the day. • Prepare both hot and cold items and demonstrate a variety of cooking techniques • Apply advanced knife skills required for service • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. • Continue prep work after the meal period for the next meal service. • Prepare all menu items following recipes and yield guide. • Inform the Chef on Duty of any shortages before the item runs out. • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. • Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests. • Inform Chef of any excess items that can be used in daily specials or elsewhere. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Disinfect and sanitize cutting boards and worktables. • Transport empty, dirty pots and pans to the pot wash station. • Direct and assist Stewards in order to make clean-up a more efficient process. • Breakdown work station and complete closing duties. • Return all food items to the proper storage areas. • Rotate all returned product. Wrap, cover, label and date all items being put away. • Straighten up and organize all storage areas. • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves • Return all unused and clean utensils/equipment to the specified locations. • Ice down hot items from the steam table, so they cool quickly. • Turn off all equipment not needed for the next shift. • Restock items that were depleted during the shift. • Review status of work and follow-up actions required with the Head Cook before leaving. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Resolve guest complaints, ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Attends appropriate department, hotel and division meetings • Maintains an up to date working knowledge of all hotel amenities as well as any special events • Reports to work on time and according to posted schedule, maintains accurate time records • Maintains a professional appearance. Follows all Woodmark Hotel dress code standards • Remains alert, courteous and helpful to the guests and colleagues at all time • Performs other related duties as assigned EXPERIENCE & EDUCATION: • High school education or equivalent preferred • Culinary degree (AAS or BAS) or equivalent experience preferred • Knife Skills required • Minimum of two (2) years line cook experience in a high-volume, quality culinary operation - preferred JOB REQUIREMENTS: • Must be a United States citizen or possess a valid work permit • Must be able to work in a fast-paced environment • Must have excellent leadership skills • Must be a positive role model for the Culinary team • Must have excellent listening skills • Must possesses excellent communication skills • Must be able to speak, write and understand English • Must be able to accurately follow verbal and written instructions • Must be able to work with and around a diverse group of food, seasonings, etc. • Must have valid WA Food Worker card • Must have complete understanding of the fundamentals of the culinary operation • Must be familiar with all kitchen equipment • Must be professional in appearance and demeanor • Must always ensure a teamwork environment • Ability to work a flexible schedule that may include evenings, weekends and holidays • Must have the ability to deal effectively and interact well with the guests and associates • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner WORKING CONDITIONS: • Must be able to stand on feet and walk throughout the day for long periods of time. • Must be able to work in either hot or cold conditions. • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. • Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; • Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 23.15-23.15 Hourly Wage PI5-
May 03, 2024
Full time
Job Description Job Description Opportunity: Seasonal, Full-Time Banquets Cook at The Woodmark Hotel - $23.15 / Hour For You: Be part of a luxury revolution in the hospitality space. When you become a Team Member at the Woodmark Hotel & Still Spa, you re empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Benefits and Perks: Easy access to work - centrally located in Kirkland, Washington Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Team member appreciation events and recognition celebrations. Carillon Point property discounts and perks. LifeMart discount program through ADP. Medical, Dental, and Vision Insurance. Group Life Insurance (PAID BY THE COMPANY) 401(k) Plan PTO Team member Assistance Program What We Are Looking For: SUMMARY: The Banquet Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets, Amenities, Room Service, and all Catered events during the Summer Season. The Banquet Cook will assist to maintain the AAA Four Diamond Standards. The Banquet Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Woodmark Hotel & Still Spa Culture as well as promoting our hotel values of Honesty, Enthusiasm, Integrity, Accountability and Passion for Service. ESSENTIAL JOB FUNCTIONS: • Meet with Banquet Chef/ Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening shift duties such as: Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys. • Ensure all requisitions are processed properly and placed in designated areas • Set up work station with required mis en place, tools, equipment and supplies. • Inspect the cleanliness and working condition of all tools, equipment and supplies. • Check production schedule and pars. Establish priority items for the day. • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. • Transport supplies from the Storeroom and stock in designated areas. • Start prep work on items needed for the particular menu of the day. • Prepare both hot and cold items and demonstrate a variety of cooking techniques • Apply advanced knife skills required for service • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. • Continue prep work after the meal period for the next meal service. • Prepare all menu items following recipes and yield guide. • Inform the Chef on Duty of any shortages before the item runs out. • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. • Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests. • Inform Chef of any excess items that can be used in daily specials or elsewhere. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Disinfect and sanitize cutting boards and worktables. • Transport empty, dirty pots and pans to the pot wash station. • Direct and assist Stewards in order to make clean-up a more efficient process. • Breakdown work station and complete closing duties. • Return all food items to the proper storage areas. • Rotate all returned product. Wrap, cover, label and date all items being put away. • Straighten up and organize all storage areas. • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves • Return all unused and clean utensils/equipment to the specified locations. • Ice down hot items from the steam table, so they cool quickly. • Turn off all equipment not needed for the next shift. • Restock items that were depleted during the shift. • Review status of work and follow-up actions required with the Head Cook before leaving. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Resolve guest complaints, ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Attends appropriate department, hotel and division meetings • Maintains an up to date working knowledge of all hotel amenities as well as any special events • Reports to work on time and according to posted schedule, maintains accurate time records • Maintains a professional appearance. Follows all Woodmark Hotel dress code standards • Remains alert, courteous and helpful to the guests and colleagues at all time • Performs other related duties as assigned EXPERIENCE & EDUCATION: • High school education or equivalent preferred • Culinary degree (AAS or BAS) or equivalent experience preferred • Knife Skills required • Minimum of two (2) years line cook experience in a high-volume, quality culinary operation - preferred JOB REQUIREMENTS: • Must be a United States citizen or possess a valid work permit • Must be able to work in a fast-paced environment • Must have excellent leadership skills • Must be a positive role model for the Culinary team • Must have excellent listening skills • Must possesses excellent communication skills • Must be able to speak, write and understand English • Must be able to accurately follow verbal and written instructions • Must be able to work with and around a diverse group of food, seasonings, etc. • Must have valid WA Food Worker card • Must have complete understanding of the fundamentals of the culinary operation • Must be familiar with all kitchen equipment • Must be professional in appearance and demeanor • Must always ensure a teamwork environment • Ability to work a flexible schedule that may include evenings, weekends and holidays • Must have the ability to deal effectively and interact well with the guests and associates • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner WORKING CONDITIONS: • Must be able to stand on feet and walk throughout the day for long periods of time. • Must be able to work in either hot or cold conditions. • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. • Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; • Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 23.15-23.15 Hourly Wage PI5-
Job Description Job Description Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI384568fc5-
May 03, 2024
Full time
Job Description Job Description Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI384568fc5-
JOIN OUR HISTORIC TOURS OF AMERICA FAMILY at The Key West Cooking School Position Summary The Bar Manager will be involved in developing tapas and drink menu, creating daily specials, meeting with vendors and sales representatives placing weekly orders and involved in product selection. They will also put systems and controls in place to follow recipe adherence and proper par levels. The Bar Manager will be involved in and running daily cocktail classes. Employee Benefits Competitive pay and paid training: Starting at $75K per year All FT Employees are eligible for 2 weeks of paid vacation time as well as company sponsored health and wellness plans All FT, PT and Seasonal employees are eligible for: Paid sick time 401K plan with company matching Flexible schedules, including a combination of weekdays and weekends are available Fun, upbeat work environment with various award and recognition celebrations throughout the year Teladoc - 24 hr. access to doctor by phone or computer for employee and their dependents. Employer pays 100% Discounts in retail stores and free admission to all company attractions Operating tours, attractions and retail in Boston, Key West, Nashville, San Diego, St. Augustine, Savannah, San Antonio, and Washington, DC since 1980! Start your new Career With Us Today! Eligibility requirements may apply Essential Requirements Serve as a mentor and coach to develop hourly staff members into Key West Cooking School ambassadors and industry leading customer service stewards. Ability to engage with guests in regards to history, culture, food, and beverage both current and past. Serve as a learning coach to develop, implement, and execute learning and developmental programs for all individuals under their stewardships to drive continuous improvement and employee retention. Implement daily and weekly cleaning schedules to maintain cleanliness and organization in bar and bar storage areas. Ability to lift, lower and carry supplies, tubs, and cases that typically weigh up to 50 lbs. varying distances. 3+ years in an Operations Managerial role with high volume exposure in a full-service restaurant Other Requirements Valid Driver's License with acceptable driving record for past three years. Valid Bar Card. Valid Bar Smart certification. Successful candidate must pass a background search
May 02, 2024
Full time
JOIN OUR HISTORIC TOURS OF AMERICA FAMILY at The Key West Cooking School Position Summary The Bar Manager will be involved in developing tapas and drink menu, creating daily specials, meeting with vendors and sales representatives placing weekly orders and involved in product selection. They will also put systems and controls in place to follow recipe adherence and proper par levels. The Bar Manager will be involved in and running daily cocktail classes. Employee Benefits Competitive pay and paid training: Starting at $75K per year All FT Employees are eligible for 2 weeks of paid vacation time as well as company sponsored health and wellness plans All FT, PT and Seasonal employees are eligible for: Paid sick time 401K plan with company matching Flexible schedules, including a combination of weekdays and weekends are available Fun, upbeat work environment with various award and recognition celebrations throughout the year Teladoc - 24 hr. access to doctor by phone or computer for employee and their dependents. Employer pays 100% Discounts in retail stores and free admission to all company attractions Operating tours, attractions and retail in Boston, Key West, Nashville, San Diego, St. Augustine, Savannah, San Antonio, and Washington, DC since 1980! Start your new Career With Us Today! Eligibility requirements may apply Essential Requirements Serve as a mentor and coach to develop hourly staff members into Key West Cooking School ambassadors and industry leading customer service stewards. Ability to engage with guests in regards to history, culture, food, and beverage both current and past. Serve as a learning coach to develop, implement, and execute learning and developmental programs for all individuals under their stewardships to drive continuous improvement and employee retention. Implement daily and weekly cleaning schedules to maintain cleanliness and organization in bar and bar storage areas. Ability to lift, lower and carry supplies, tubs, and cases that typically weigh up to 50 lbs. varying distances. 3+ years in an Operations Managerial role with high volume exposure in a full-service restaurant Other Requirements Valid Driver's License with acceptable driving record for past three years. Valid Bar Card. Valid Bar Smart certification. Successful candidate must pass a background search
Opportunity: Seasonal, Full-Time Banquets Cook at The Woodmark Hotel - $23.15 / Hour For You: Be part of a luxury revolution in the hospitality space. When you become a Team Member at the Woodmark Hotel & Still Spa, you're empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Benefits and Perks: Easy access to work - centrally located in Kirkland, Washington Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Team member appreciation events and recognition celebrations. Carillon Point property discounts and perks. LifeMart discount program through ADP. Medical, Dental, and Vision Insurance. Group Life Insurance (PAID BY THE COMPANY) 401(k) Plan PTO Team member Assistance Program What We Are Looking For: SUMMARY: The Banquet Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets, Amenities, Room Service, and all Catered events during the Summer Season. The Banquet Cook will assist to maintain the AAA Four Diamond Standards. The Banquet Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Woodmark Hotel & Still Spa Culture as well as promoting our hotel values of Honesty, Enthusiasm, Integrity, Accountability and Passion for Service. ESSENTIAL JOB FUNCTIONS: • Meet with Banquet Chef/ Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening shift duties such as: Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys. • Ensure all requisitions are processed properly and placed in designated areas • Set up work station with required mis en place, tools, equipment and supplies. • Inspect the cleanliness and working condition of all tools, equipment and supplies. • Check production schedule and pars. Establish priority items for the day. • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. • Transport supplies from the Storeroom and stock in designated areas. • Start prep work on items needed for the particular menu of the day. • Prepare both hot and cold items and demonstrate a variety of cooking techniques • Apply advanced knife skills required for service • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. • Continue prep work after the meal period for the next meal service. • Prepare all menu items following recipes and yield guide. • Inform the Chef on Duty of any shortages before the item runs out. • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. • Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests. • Inform Chef of any excess items that can be used in daily specials or elsewhere. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Disinfect and sanitize cutting boards and worktables. • Transport empty, dirty pots and pans to the pot wash station. • Direct and assist Stewards in order to make clean-up a more efficient process. • Breakdown work station and complete closing duties. • Return all food items to the proper storage areas. • Rotate all returned product. Wrap, cover, label and date all items being put away. • Straighten up and organize all storage areas. • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves • Return all unused and clean utensils/equipment to the specified locations. • Ice down hot items from the steam table, so they cool quickly. • Turn off all equipment not needed for the next shift. • Restock items that were depleted during the shift. • Review status of work and follow-up actions required with the Head Cook before leaving. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Resolve guest complaints, ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Attends appropriate department, hotel and division meetings • Maintains an up to date working knowledge of all hotel amenities as well as any special events • Reports to work on time and according to posted schedule, maintains accurate time records • Maintains a professional appearance. Follows all Woodmark Hotel dress code standards • Remains alert, courteous and helpful to the guests and colleagues at all time • Performs other related duties as assigned EXPERIENCE & EDUCATION: • High school education or equivalent preferred • Culinary degree (AAS or BAS) or equivalent experience preferred • Knife Skills required • Minimum of two (2) years line cook experience in a high-volume, quality culinary operation - preferred JOB REQUIREMENTS: • Must be a United States citizen or possess a valid work permit • Must be able to work in a fast-paced environment • Must have excellent leadership skills • Must be a positive role model for the Culinary team • Must have excellent listening skills • Must possesses excellent communication skills • Must be able to speak, write and understand English • Must be able to accurately follow verbal and written instructions • Must be able to work with and around a diverse group of food, seasonings, etc. • Must have valid WA Food Worker card • Must have complete understanding of the fundamentals of the culinary operation • Must be familiar with all kitchen equipment • Must be professional in appearance and demeanor • Must always ensure a teamwork environment • Ability to work a flexible schedule that may include evenings, weekends and holidays • Must have the ability to deal effectively and interact well with the guests and associates • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner WORKING CONDITIONS : • Must be able to stand on feet and walk throughout the day for long periods of time. • Must be able to work in either hot or cold conditions. • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. • Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; • Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 23.15-23.15 Hourly Wage PI993ea-7756
May 02, 2024
Full time
Opportunity: Seasonal, Full-Time Banquets Cook at The Woodmark Hotel - $23.15 / Hour For You: Be part of a luxury revolution in the hospitality space. When you become a Team Member at the Woodmark Hotel & Still Spa, you're empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Benefits and Perks: Easy access to work - centrally located in Kirkland, Washington Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Team member appreciation events and recognition celebrations. Carillon Point property discounts and perks. LifeMart discount program through ADP. Medical, Dental, and Vision Insurance. Group Life Insurance (PAID BY THE COMPANY) 401(k) Plan PTO Team member Assistance Program What We Are Looking For: SUMMARY: The Banquet Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets, Amenities, Room Service, and all Catered events during the Summer Season. The Banquet Cook will assist to maintain the AAA Four Diamond Standards. The Banquet Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Woodmark Hotel & Still Spa Culture as well as promoting our hotel values of Honesty, Enthusiasm, Integrity, Accountability and Passion for Service. ESSENTIAL JOB FUNCTIONS: • Meet with Banquet Chef/ Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening shift duties such as: Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys. • Ensure all requisitions are processed properly and placed in designated areas • Set up work station with required mis en place, tools, equipment and supplies. • Inspect the cleanliness and working condition of all tools, equipment and supplies. • Check production schedule and pars. Establish priority items for the day. • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. • Transport supplies from the Storeroom and stock in designated areas. • Start prep work on items needed for the particular menu of the day. • Prepare both hot and cold items and demonstrate a variety of cooking techniques • Apply advanced knife skills required for service • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. • Continue prep work after the meal period for the next meal service. • Prepare all menu items following recipes and yield guide. • Inform the Chef on Duty of any shortages before the item runs out. • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. • Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests. • Inform Chef of any excess items that can be used in daily specials or elsewhere. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Disinfect and sanitize cutting boards and worktables. • Transport empty, dirty pots and pans to the pot wash station. • Direct and assist Stewards in order to make clean-up a more efficient process. • Breakdown work station and complete closing duties. • Return all food items to the proper storage areas. • Rotate all returned product. Wrap, cover, label and date all items being put away. • Straighten up and organize all storage areas. • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves • Return all unused and clean utensils/equipment to the specified locations. • Ice down hot items from the steam table, so they cool quickly. • Turn off all equipment not needed for the next shift. • Restock items that were depleted during the shift. • Review status of work and follow-up actions required with the Head Cook before leaving. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Resolve guest complaints, ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Attends appropriate department, hotel and division meetings • Maintains an up to date working knowledge of all hotel amenities as well as any special events • Reports to work on time and according to posted schedule, maintains accurate time records • Maintains a professional appearance. Follows all Woodmark Hotel dress code standards • Remains alert, courteous and helpful to the guests and colleagues at all time • Performs other related duties as assigned EXPERIENCE & EDUCATION: • High school education or equivalent preferred • Culinary degree (AAS or BAS) or equivalent experience preferred • Knife Skills required • Minimum of two (2) years line cook experience in a high-volume, quality culinary operation - preferred JOB REQUIREMENTS: • Must be a United States citizen or possess a valid work permit • Must be able to work in a fast-paced environment • Must have excellent leadership skills • Must be a positive role model for the Culinary team • Must have excellent listening skills • Must possesses excellent communication skills • Must be able to speak, write and understand English • Must be able to accurately follow verbal and written instructions • Must be able to work with and around a diverse group of food, seasonings, etc. • Must have valid WA Food Worker card • Must have complete understanding of the fundamentals of the culinary operation • Must be familiar with all kitchen equipment • Must be professional in appearance and demeanor • Must always ensure a teamwork environment • Ability to work a flexible schedule that may include evenings, weekends and holidays • Must have the ability to deal effectively and interact well with the guests and associates • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner WORKING CONDITIONS : • Must be able to stand on feet and walk throughout the day for long periods of time. • Must be able to work in either hot or cold conditions. • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. • Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; • Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 23.15-23.15 Hourly Wage PI993ea-7756
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI6841eb1ab6-
May 02, 2024
Full time
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI6841eb1ab6-
WE PREPARE, INSPIRE, EMPOWER, ENTRUST IN YOU! JOIN OUR DREAM MAKER CULTURE We are committed to invest in our people to develop a happy and prosperous future. We support you every step of the way in your career journey and offer benefits and unique learning and development opportunities that include: Competitive Wages • Medical, Dental, Vision Insurance • Life Insurance • 401K Program • Paid Holidays and Vacation • Outstanding Recognition and Awards Program • Effective Training Programs • Tuition Reimbursement • Complimentary Parking and Meals in Dedicated Employee Restaurant • Preferred Pricing on Food and Beverage, Spa Treatments and Retail Purchases • Management Programs to Progress on Your Career Journey • Health and Wellness Fairs JOB OVERVIEW: Assist Servers retrieving food from the kitchen and providing quality food and beverage service to guests courteously and efficiently. Also assists in the maintenance of the Room Service area and equipment. Stock all wares and equipment needed for service. REPORTS TO: F&B Management WORK ENVIRONMENT: IRD, Kitchen/Stewarding service areas. Job involves working: under variable temperature conditions (or extreme heat or cold). under variable noise levels. outdoors/indoors. around fumes and/or odor hazards. around dust and/or mite hazards. around chemicals. KEY RELATIONSHIPS: Internal: Staff in Room Service, Bar, Kitchen/Stewarding, Engineering, Housekeeping, Front Desk, Sales and Banquet/Catering Department External: Resort guest/visitors and resident guest/visitors. QUALIFICATIONS Essential: Food handling certification. Minimum 18 years of age to serve alcoholic beverages. Fluency in English both verbal and non-verbal. Provide legible communication and directions. Compute basic arithmetic. Ability to: perform job functions with attention to detail, speed and accuracy. prioritize, organize and follow up. be a clear thinker, remaining calm and resolving problems using good judgment. follow directions thoroughly. understand guest's service needs. work cohesively with co-workers as part of a team. work with minimal supervision. maintain confidentiality of guest information and pertinent resort data. Desirable: High school graduate or equivalent vocational training certificate. Previous experience in a similar position. Certification of previous training in alcohol awareness program. Certifications of previous training in sanitation. Certification in CPR. Previous guest relations training. Fluency in a second language, preferably Spanish/other. PHYSICAL ABILITIES Essential: Exert physical effort in transporting pounds. Endure various physical movements throughout the work areas. Reach 18/26 inches/feet. Remain in stationary position for 8 hours throughout work shift. Satisfactorily communicate with guests, management and co-workers to their understanding.
May 01, 2024
Full time
WE PREPARE, INSPIRE, EMPOWER, ENTRUST IN YOU! JOIN OUR DREAM MAKER CULTURE We are committed to invest in our people to develop a happy and prosperous future. We support you every step of the way in your career journey and offer benefits and unique learning and development opportunities that include: Competitive Wages • Medical, Dental, Vision Insurance • Life Insurance • 401K Program • Paid Holidays and Vacation • Outstanding Recognition and Awards Program • Effective Training Programs • Tuition Reimbursement • Complimentary Parking and Meals in Dedicated Employee Restaurant • Preferred Pricing on Food and Beverage, Spa Treatments and Retail Purchases • Management Programs to Progress on Your Career Journey • Health and Wellness Fairs JOB OVERVIEW: Assist Servers retrieving food from the kitchen and providing quality food and beverage service to guests courteously and efficiently. Also assists in the maintenance of the Room Service area and equipment. Stock all wares and equipment needed for service. REPORTS TO: F&B Management WORK ENVIRONMENT: IRD, Kitchen/Stewarding service areas. Job involves working: under variable temperature conditions (or extreme heat or cold). under variable noise levels. outdoors/indoors. around fumes and/or odor hazards. around dust and/or mite hazards. around chemicals. KEY RELATIONSHIPS: Internal: Staff in Room Service, Bar, Kitchen/Stewarding, Engineering, Housekeeping, Front Desk, Sales and Banquet/Catering Department External: Resort guest/visitors and resident guest/visitors. QUALIFICATIONS Essential: Food handling certification. Minimum 18 years of age to serve alcoholic beverages. Fluency in English both verbal and non-verbal. Provide legible communication and directions. Compute basic arithmetic. Ability to: perform job functions with attention to detail, speed and accuracy. prioritize, organize and follow up. be a clear thinker, remaining calm and resolving problems using good judgment. follow directions thoroughly. understand guest's service needs. work cohesively with co-workers as part of a team. work with minimal supervision. maintain confidentiality of guest information and pertinent resort data. Desirable: High school graduate or equivalent vocational training certificate. Previous experience in a similar position. Certification of previous training in alcohol awareness program. Certifications of previous training in sanitation. Certification in CPR. Previous guest relations training. Fluency in a second language, preferably Spanish/other. PHYSICAL ABILITIES Essential: Exert physical effort in transporting pounds. Endure various physical movements throughout the work areas. Reach 18/26 inches/feet. Remain in stationary position for 8 hours throughout work shift. Satisfactorily communicate with guests, management and co-workers to their understanding.
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 01, 2024
Full time
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI63f1-
May 01, 2024
Full time
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI63f1-
QUALIFIED HOUSEKEEPERS NEEDED $15-$18+ (Staff-Level) (Paid Weekly) Since 1998 we have been assisting Arizona Hospitality employers with filling their open Housekeeping & Custodial positions FAST and with qualified and pre-screened candidates. We manage all hiring and screening processes - then market your skills/interests, availability, and earning requirements to industry contacts throughout your work radius. We are paid by the hiring company to fill their openings - meaning all of our services are absolutely FREE to you INCLUDING: Resume Prep Temp Assignments Temp-to-Hire Employment Opportunities On-Going Contract Labor (Outsourced Payroll) Direct Placement Assistance Housekeeping ALL SHIFTS: Full Time or Part Time Single Shifts or On-Going All Shifts (Including Overnight) Housekeeping VENUES: Hotels & Resorts Country Clubs & Restaurants Hospitals & Healthcare Venues Institutional Venues & Office Buildings Schools & University Campuses Stadiums & Special Event Venues ALL POSITIONS & SKILL LEVELS: Room Attendants (Hotels & Hospitals) EVS / Environmental Services Departments Lobby Maids / Night Maids / Turn Down Attendants Housekeeping Houseman & Stewards Floor Care / Trash Maintenance Commercial Laundry / Pressers Janitors / Custodians SCREENING (All Venues): Legal ID / E-Verify Verifiable Employment No Felony Convictions No Theft Crimes ADDITIONAL Housekeeping REQUIREMENTS (Select Venues): All of the Above + Drug & TB Screening Immunization Records TO APPLY: 1) Apply (this creates your Applicant Profile & Resume) 2) Bring (2) forms of Legal IDs to our office in person (required by law to complete new hire paperwork) 3) Also Helpful = Resume, Immunization Records, Fingerprint Clearance, and/or References 4) Dress Appropriately for Profile Photo (Cover visible tattoos & hair neatly groomed) Hospitality Staffing Solutions 2345 East Thomas Road, Suite 200 Phoenix 85016 (24th / 1-888-PHX-JOBS / Walk-Ins Welcome Mon-Fri (8am-4pm) Se Habla Espanol " APPLY WITH US AND YOU'VE APPLIED ALL OVER " Setting: Healthcare Hotel Schedule: Weekends (typically) required
May 01, 2024
Full time
QUALIFIED HOUSEKEEPERS NEEDED $15-$18+ (Staff-Level) (Paid Weekly) Since 1998 we have been assisting Arizona Hospitality employers with filling their open Housekeeping & Custodial positions FAST and with qualified and pre-screened candidates. We manage all hiring and screening processes - then market your skills/interests, availability, and earning requirements to industry contacts throughout your work radius. We are paid by the hiring company to fill their openings - meaning all of our services are absolutely FREE to you INCLUDING: Resume Prep Temp Assignments Temp-to-Hire Employment Opportunities On-Going Contract Labor (Outsourced Payroll) Direct Placement Assistance Housekeeping ALL SHIFTS: Full Time or Part Time Single Shifts or On-Going All Shifts (Including Overnight) Housekeeping VENUES: Hotels & Resorts Country Clubs & Restaurants Hospitals & Healthcare Venues Institutional Venues & Office Buildings Schools & University Campuses Stadiums & Special Event Venues ALL POSITIONS & SKILL LEVELS: Room Attendants (Hotels & Hospitals) EVS / Environmental Services Departments Lobby Maids / Night Maids / Turn Down Attendants Housekeeping Houseman & Stewards Floor Care / Trash Maintenance Commercial Laundry / Pressers Janitors / Custodians SCREENING (All Venues): Legal ID / E-Verify Verifiable Employment No Felony Convictions No Theft Crimes ADDITIONAL Housekeeping REQUIREMENTS (Select Venues): All of the Above + Drug & TB Screening Immunization Records TO APPLY: 1) Apply (this creates your Applicant Profile & Resume) 2) Bring (2) forms of Legal IDs to our office in person (required by law to complete new hire paperwork) 3) Also Helpful = Resume, Immunization Records, Fingerprint Clearance, and/or References 4) Dress Appropriately for Profile Photo (Cover visible tattoos & hair neatly groomed) Hospitality Staffing Solutions 2345 East Thomas Road, Suite 200 Phoenix 85016 (24th / 1-888-PHX-JOBS / Walk-Ins Welcome Mon-Fri (8am-4pm) Se Habla Espanol " APPLY WITH US AND YOU'VE APPLIED ALL OVER " Setting: Healthcare Hotel Schedule: Weekends (typically) required