Property About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Come be a part of something bigger! Pyramid Global Hospitality is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Pyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) • Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few • Many more, please inquire for more details Join the Margaritaville Lake Resort, Lake Conroe Houston and love where you work! It's the first Margaritaville in Texas and we welcome you to the one and only lake resort on Lake Conroe in Montgomery, Texas. Overview The Banquet Sous Chef will maintain direct oversight of all aspects related to culinary operations throughout the portfolio. Directly collaborating with the Executive Chef , this individual will bring value through supporting and driving revenue targets, identifying expense efficiencies, attracting and nurturing talent as well as fostering relationships with property operators, owners and business partners. The Banquet Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. Essential Job Functions: Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team operates the kitchen within budget guidelines Collaboratively works with Restaurant Managers to exceed guest expectations Routinely solicits feedback from guests in the dining room Must be able to professionally communicate with all team members Consistently practice safe and sanitary food handling techniques Enforces workstation and equipment safety and cleanliness Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Take physical inventory of specific food items for daily inventory. Review the market list. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on line during service and assist wherever needed. Be aware of any shortages and make arrangements before the item runs out. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist Catering Department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the Employee Cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Monitor and ensure that all closing duties are completed to standard before staff sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Qualifications Experience and Education: Able to work flexible hours and days Two year culinary arts degree required Minimum of three years related experience Three to five years of Supervisory experience preferred Knowledge of food safety, sanitation, food products, and food service equipment Previous experience maintaining professional and respectful work relationships Job Requirements: Must be a United States citizen or possess a valid work permit Must have up to date Food Handlers Certification Must have complete understanding of the fundamentals of the culinary operation Must be able to accurately follow instructions, both verbally and written Must be able to work with an around kitchen equipment Must provide own culinary knives Must be able to work with and around a diverse group of food, seasonings, etc. Must possesses excellent communication skills Must be professional in appearance and demeanor Must be able to work under pressure Must be able to work in a fast paced environment Must have excellent listening skills 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 Must have a passion for creating an exceptional experience for all guests Working Conditions: While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces; Must be able to work in either hot or cold conditions Must be able to stand on feet and walk throughout the day Must be able to frequently lift and carry up to 50+ lbs. & occasionally lift, carry, push & pull up to 75 lbs; Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally Must be able to twist and bend frequently, and squat occasionally
Mar 27, 2024
Full time
Property About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Come be a part of something bigger! Pyramid Global Hospitality is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Pyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) • Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few • Many more, please inquire for more details Join the Margaritaville Lake Resort, Lake Conroe Houston and love where you work! It's the first Margaritaville in Texas and we welcome you to the one and only lake resort on Lake Conroe in Montgomery, Texas. Overview The Banquet Sous Chef will maintain direct oversight of all aspects related to culinary operations throughout the portfolio. Directly collaborating with the Executive Chef , this individual will bring value through supporting and driving revenue targets, identifying expense efficiencies, attracting and nurturing talent as well as fostering relationships with property operators, owners and business partners. The Banquet Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. Essential Job Functions: Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team operates the kitchen within budget guidelines Collaboratively works with Restaurant Managers to exceed guest expectations Routinely solicits feedback from guests in the dining room Must be able to professionally communicate with all team members Consistently practice safe and sanitary food handling techniques Enforces workstation and equipment safety and cleanliness Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Take physical inventory of specific food items for daily inventory. Review the market list. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on line during service and assist wherever needed. Be aware of any shortages and make arrangements before the item runs out. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist Catering Department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the Employee Cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Monitor and ensure that all closing duties are completed to standard before staff sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Qualifications Experience and Education: Able to work flexible hours and days Two year culinary arts degree required Minimum of three years related experience Three to five years of Supervisory experience preferred Knowledge of food safety, sanitation, food products, and food service equipment Previous experience maintaining professional and respectful work relationships Job Requirements: Must be a United States citizen or possess a valid work permit Must have up to date Food Handlers Certification Must have complete understanding of the fundamentals of the culinary operation Must be able to accurately follow instructions, both verbally and written Must be able to work with an around kitchen equipment Must provide own culinary knives Must be able to work with and around a diverse group of food, seasonings, etc. Must possesses excellent communication skills Must be professional in appearance and demeanor Must be able to work under pressure Must be able to work in a fast paced environment Must have excellent listening skills 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 Must have a passion for creating an exceptional experience for all guests Working Conditions: While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces; Must be able to work in either hot or cold conditions Must be able to stand on feet and walk throughout the day Must be able to frequently lift and carry up to 50+ lbs. & occasionally lift, carry, push & pull up to 75 lbs; Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally Must be able to twist and bend frequently, and squat occasionally
Location The Homestead Our employees are what make The Omni Homestead what it is. Since 1766, they've helped us offer guests an opportunity to enjoy Southern hospitality at its best. Located in the Allegheny Mountains of Virginia, we are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports and numerous other activities ideal for families and corporate outings. The Omni Homestead's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Homestead may be your perfect match. Job Description The Banquet Captain is responsible for the successful execution of banquets events. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Must demonstrate excellent leadership and effective communication skills across all departments. Responsibilities Supervise the daily operations of banquets events to ensure compliance with Banquet Event Orders, safety regulations, ensuring optimal levels of service, quality and hospitality are performed. Review Banquet Event Orders with customers noting changes, issues, and concerns. Anticipate and react to challenges ensuring quality and value of service in all areas. Calculate and review the banquet checks ensuring billing accuracy. Present checks to the customer for and review and signature. Participate in the Banquet Payroll Process ensuring accurate, prompt reporting to the accounting department. Monitor and control the maintenance/sanitation of the banquet areas maintaining cleanliness and protecting assets. Manage the performance of the Convention Setup Department by reviewing banquet event orders and floorplans. Comprehend BEO content and delegate CS responsibilities for rooms to be set on time. Inspect room sets ensuring cleanliness with equipment positioned correctly and uniformly. Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations. Communicate with the Catering department learning all details and expectations from the customer, and delegate responsibilities with the goal of exceeding expectations. Communicate with culinary ensuring timing, presentation and quantity of food is served on time. Able to work flexible shifts to consisting of mornings, afternoons, evenings, weekend and holidays; scheduled days and times may vary based on need. Maintain clean and neat work areas while servicing guests per established policies and procedures. Manage a service team delivering polished and refined levels of service under varying conditions and constraints of time. Manage the breakdown and transition from one event to another implementing strategic planning to complete on time with available resources and labor. Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage. Keep kitchen area & all storage areas clean and organized according to policies set forth by management. Clearly and timely communicate needs and concerns to other Banquet Captains and/or Manager/Director. Manage closing side-work delegation setting up future events for success. Build and maintain attractive and efficient buffet food stations to hotel standards. Manage the inventory, set-up, breakdown, service and billing procedures of the banquet bar operation. Assist guests; help serve as needed and respond to questions using suggestive selling techniques. Author sidework assignments detailing individual banquet employee responsibilities through all phases of service. Report and maintain inventory levels of all assets in the banquet department to include equipment, linen, food, beer, wine and liquor. Participate and provide feedback to evaluate the performance of banquet employees Be a champion of fine dining fundamentals. Lead by example and train/develop banquet staff to follow accordingly with the ability to tailor service to delight the guest in varying scenarios. OTHER DUTIES/RESPONSIBILITIES Know the menu for each function served and be able to explain the major ingredients and preparation methods for each item to be served. Be able to manage and serve guests safely with special dietary requirements. Attends and conducts pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility. Exhibit leadership at all times in an effort to develop, build, retain and promote talent within Omni. SUPERVISORY DUTIES Participate in department disciplinary policies for banquet servers, banquet housemen, an on-call employees Participate in scheduling Participate in payroll execution Posting of sales of service charges to accounts Maintain banquet beer wine and liquor inventories Manage and supervise the banquet beverage team Manage and supervise the banquet set-up / Houseperson team Communicate pertinent information back and forth within culinary and catering departments. Deliver a recap of banquet operations at the conclusion of events to hotel leaders. Qualifications Dealing with Ambiguity Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty. Compassion Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others. Composure Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis. Interpersonal Savvy Relates well to all kinds of people - up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably. Knowledge/Skills Must have basic knowledge of customer service principles, food service function, and restaurant and kitchen operations. Abilities Lifting trays, dish racks, glass racks, etc. 20 -40 lbs. Pushing carts, Queen Marys, hotbox, portable bar 50 -100 lbs. Carrying trays, dish racks, glass racks, etc using both hands at 20 -40 lbs. Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Bending/kneeling: Ability to bend to lower level cabinets and lift trays. Mobility: Maneuver in narrow areas and between seated guests. Continuous standing required to service guest functions; 100% of the time scheduled. Climbing approximately 12 steps 20% of 8 hours. Must have moderate comprehension and literacy to read use records and all special requests. Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Education/Formal Training High school education or equivalent. Unexpired TIPs required Unexpired certification in ServSafe Experience One to two years in a related position with this company or other organization(s). Material/Equipment Used Computerized order machine, basic writing materials, restaurant equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers. The ability to work with Microsoft Office applications, Salesforce, and communicate via email. Environment:Physically strenuous: prolonged standing, walking, lifting and carrying throughout entire shift in 95% indoor environment. Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster () and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement () If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to . Job LocationsUS-VA-Hot Springs Posted Date2 weeks ago(3/12/:45 AM) Requisition ID 91 . click apply for full job details
Mar 14, 2024
Full time
Location The Homestead Our employees are what make The Omni Homestead what it is. Since 1766, they've helped us offer guests an opportunity to enjoy Southern hospitality at its best. Located in the Allegheny Mountains of Virginia, we are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports and numerous other activities ideal for families and corporate outings. The Omni Homestead's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Homestead may be your perfect match. Job Description The Banquet Captain is responsible for the successful execution of banquets events. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Must demonstrate excellent leadership and effective communication skills across all departments. Responsibilities Supervise the daily operations of banquets events to ensure compliance with Banquet Event Orders, safety regulations, ensuring optimal levels of service, quality and hospitality are performed. Review Banquet Event Orders with customers noting changes, issues, and concerns. Anticipate and react to challenges ensuring quality and value of service in all areas. Calculate and review the banquet checks ensuring billing accuracy. Present checks to the customer for and review and signature. Participate in the Banquet Payroll Process ensuring accurate, prompt reporting to the accounting department. Monitor and control the maintenance/sanitation of the banquet areas maintaining cleanliness and protecting assets. Manage the performance of the Convention Setup Department by reviewing banquet event orders and floorplans. Comprehend BEO content and delegate CS responsibilities for rooms to be set on time. Inspect room sets ensuring cleanliness with equipment positioned correctly and uniformly. Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations. Communicate with the Catering department learning all details and expectations from the customer, and delegate responsibilities with the goal of exceeding expectations. Communicate with culinary ensuring timing, presentation and quantity of food is served on time. Able to work flexible shifts to consisting of mornings, afternoons, evenings, weekend and holidays; scheduled days and times may vary based on need. Maintain clean and neat work areas while servicing guests per established policies and procedures. Manage a service team delivering polished and refined levels of service under varying conditions and constraints of time. Manage the breakdown and transition from one event to another implementing strategic planning to complete on time with available resources and labor. Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage. Keep kitchen area & all storage areas clean and organized according to policies set forth by management. Clearly and timely communicate needs and concerns to other Banquet Captains and/or Manager/Director. Manage closing side-work delegation setting up future events for success. Build and maintain attractive and efficient buffet food stations to hotel standards. Manage the inventory, set-up, breakdown, service and billing procedures of the banquet bar operation. Assist guests; help serve as needed and respond to questions using suggestive selling techniques. Author sidework assignments detailing individual banquet employee responsibilities through all phases of service. Report and maintain inventory levels of all assets in the banquet department to include equipment, linen, food, beer, wine and liquor. Participate and provide feedback to evaluate the performance of banquet employees Be a champion of fine dining fundamentals. Lead by example and train/develop banquet staff to follow accordingly with the ability to tailor service to delight the guest in varying scenarios. OTHER DUTIES/RESPONSIBILITIES Know the menu for each function served and be able to explain the major ingredients and preparation methods for each item to be served. Be able to manage and serve guests safely with special dietary requirements. Attends and conducts pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility. Exhibit leadership at all times in an effort to develop, build, retain and promote talent within Omni. SUPERVISORY DUTIES Participate in department disciplinary policies for banquet servers, banquet housemen, an on-call employees Participate in scheduling Participate in payroll execution Posting of sales of service charges to accounts Maintain banquet beer wine and liquor inventories Manage and supervise the banquet beverage team Manage and supervise the banquet set-up / Houseperson team Communicate pertinent information back and forth within culinary and catering departments. Deliver a recap of banquet operations at the conclusion of events to hotel leaders. Qualifications Dealing with Ambiguity Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty. Compassion Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others. Composure Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis. Interpersonal Savvy Relates well to all kinds of people - up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably. Knowledge/Skills Must have basic knowledge of customer service principles, food service function, and restaurant and kitchen operations. Abilities Lifting trays, dish racks, glass racks, etc. 20 -40 lbs. Pushing carts, Queen Marys, hotbox, portable bar 50 -100 lbs. Carrying trays, dish racks, glass racks, etc using both hands at 20 -40 lbs. Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Bending/kneeling: Ability to bend to lower level cabinets and lift trays. Mobility: Maneuver in narrow areas and between seated guests. Continuous standing required to service guest functions; 100% of the time scheduled. Climbing approximately 12 steps 20% of 8 hours. Must have moderate comprehension and literacy to read use records and all special requests. Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Education/Formal Training High school education or equivalent. Unexpired TIPs required Unexpired certification in ServSafe Experience One to two years in a related position with this company or other organization(s). Material/Equipment Used Computerized order machine, basic writing materials, restaurant equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers. The ability to work with Microsoft Office applications, Salesforce, and communicate via email. Environment:Physically strenuous: prolonged standing, walking, lifting and carrying throughout entire shift in 95% indoor environment. Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster () and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement () If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to . Job LocationsUS-VA-Hot Springs Posted Date2 weeks ago(3/12/:45 AM) Requisition ID 91 . click apply for full job details
Are you interested in food and beverage and hospitality but not available for full-time employment? At Migis Lodge we are looking for an AM breakfast attendant to join our Food and Beverage team 4-5 days per week. Hours: Part Time; 7:00a.m. - Noon Compensation: $14.50 - $15 per hour, depending on experience. + 7% of wages incentive payment. Seasonal Position: May through October 2024 (flexible) Start date: May 2024 Benefits: Discounted stays and food & beverage at affiliated properties Experience: No previous experience is required Since this is single shift daytime work, candidates may not be eligible for housing. JOB DESCRIPTION: The Breakfast Attendant may be the first-person guests encounter at our Migis Lodge, so must greet guests efficiently, welcoming them with warmth and enthusiasm. The BA will assist with setting up the dining room, preparing the breakfast buffets & coffee snoozer. They will be responsible for keeping the buffet stocked and clean, and ensure that the food is of proper quality. Beginning and end of shift side work will also be required. Approximate shift hours are 7/7:30a.m. â€" 11/Noon. Work closely with Restaurant Management, Kitchen Staff and Food & Beverage personnel to help guarantee our guests a dining experience which exceeds their expectations. SUMMARY OF ESSENTIAL JOB FUNCTIONS: • Maintain a neat and professional appearance and dressed according to property expectations. • Understand the organization of the dining room, seating charts, and members of the service team. • Make sure breakfast buffet and eggs to order/food special information reflect the standards of Migis Lodge. Continually restock and tidy to have the buffet and snoozer neat and plentiful. • Have knowledge of names of and recognize repeat or frequent guests. • Welcome all guests with warmth and enthusiasm and provide initial orientation to the buffet experience as they wait for items. Be sure that guests are kept comfortable and informed if a wait is required. • Assist fellow servers in pouring water, clearing tables, and resetting tables. • Say good-bye to guests as they depart â€" if notified of any issues, notify a manager so they can be addressed. • Be prepared to answer basic questions about the property, activities, etc., or know where to refer guests for answers. • Ability to safely operate restaurant equipment including, but not limited to coffee makers, refrigeration, juice machines, soup warmers, toasters, open table system and other basic kitchen equipment and appliances, etc. • Work with other Breakfast Servers to ensure that guests' needs are continually met. Make a manager aware of any special needs so that notes can be made for future visits. • Handle and communicate special orders and guest complaints in a professional manner. Share information with customers about the status of their orders. Have a basic understanding of common food allergies and communicate these issues to the kitchen to ensure diner safety. • Complete side work as assigned (resetting tables, stocking supplies, cleaning, etc.) • Participate in set up, execution, and clean-up of banquet functions as outlined in Banquet Event Orders/Event Sheets and as directed by Sales & Catering Manager/Dining Room Manager • Maintain food safety, service station and personal cleanliness and sanitation standards as required by the Maine Department of Health and Human Services and OSHA, as well as general maintenance and upkeep of dining room/restaurant. • Know who to notify in case of broken equipment or unsafe/unsanitary conditions. • Must be able to manually handle/lift/carry product up to 60 pounds between knee and shoulders, and be able to lift a fully loaded tray to shoulder height. • Must have bilateral fine manipulation of both hands which may be repetitive for entire shift. • Must be vertically mobile working in limited space for entire shift. • Protect the assets of this property and Migis Hotel Group. MINIMUM REQUIREMENTS: • Ability to provide leadership to the team and understanding conflict resolution with guests. • Must be eligible to work in the United States of America. • Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy. • Ability to work as a part of a team. • Ability to understand verbal directions, menu details, labels on chemicals, and other workplace safety signage. • Active listening and observation skills. • Ability to work under pressure and deal with deadlines, and stressful situations during busy periods. ABILITIES REQUIRED: • Frequent walking, bending, balancing, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces, move and arrange chairs, tables, and banquet equipment. • Occasional stair climbing. • Schedule varies according to operational needs; will include early mornings, weekends, and holidays. • Frequent hand-washing. • Hazards include, but are not limited to lifting injuries, slips, and tripping.
Mar 11, 2024
Full time
Are you interested in food and beverage and hospitality but not available for full-time employment? At Migis Lodge we are looking for an AM breakfast attendant to join our Food and Beverage team 4-5 days per week. Hours: Part Time; 7:00a.m. - Noon Compensation: $14.50 - $15 per hour, depending on experience. + 7% of wages incentive payment. Seasonal Position: May through October 2024 (flexible) Start date: May 2024 Benefits: Discounted stays and food & beverage at affiliated properties Experience: No previous experience is required Since this is single shift daytime work, candidates may not be eligible for housing. JOB DESCRIPTION: The Breakfast Attendant may be the first-person guests encounter at our Migis Lodge, so must greet guests efficiently, welcoming them with warmth and enthusiasm. The BA will assist with setting up the dining room, preparing the breakfast buffets & coffee snoozer. They will be responsible for keeping the buffet stocked and clean, and ensure that the food is of proper quality. Beginning and end of shift side work will also be required. Approximate shift hours are 7/7:30a.m. â€" 11/Noon. Work closely with Restaurant Management, Kitchen Staff and Food & Beverage personnel to help guarantee our guests a dining experience which exceeds their expectations. SUMMARY OF ESSENTIAL JOB FUNCTIONS: • Maintain a neat and professional appearance and dressed according to property expectations. • Understand the organization of the dining room, seating charts, and members of the service team. • Make sure breakfast buffet and eggs to order/food special information reflect the standards of Migis Lodge. Continually restock and tidy to have the buffet and snoozer neat and plentiful. • Have knowledge of names of and recognize repeat or frequent guests. • Welcome all guests with warmth and enthusiasm and provide initial orientation to the buffet experience as they wait for items. Be sure that guests are kept comfortable and informed if a wait is required. • Assist fellow servers in pouring water, clearing tables, and resetting tables. • Say good-bye to guests as they depart â€" if notified of any issues, notify a manager so they can be addressed. • Be prepared to answer basic questions about the property, activities, etc., or know where to refer guests for answers. • Ability to safely operate restaurant equipment including, but not limited to coffee makers, refrigeration, juice machines, soup warmers, toasters, open table system and other basic kitchen equipment and appliances, etc. • Work with other Breakfast Servers to ensure that guests' needs are continually met. Make a manager aware of any special needs so that notes can be made for future visits. • Handle and communicate special orders and guest complaints in a professional manner. Share information with customers about the status of their orders. Have a basic understanding of common food allergies and communicate these issues to the kitchen to ensure diner safety. • Complete side work as assigned (resetting tables, stocking supplies, cleaning, etc.) • Participate in set up, execution, and clean-up of banquet functions as outlined in Banquet Event Orders/Event Sheets and as directed by Sales & Catering Manager/Dining Room Manager • Maintain food safety, service station and personal cleanliness and sanitation standards as required by the Maine Department of Health and Human Services and OSHA, as well as general maintenance and upkeep of dining room/restaurant. • Know who to notify in case of broken equipment or unsafe/unsanitary conditions. • Must be able to manually handle/lift/carry product up to 60 pounds between knee and shoulders, and be able to lift a fully loaded tray to shoulder height. • Must have bilateral fine manipulation of both hands which may be repetitive for entire shift. • Must be vertically mobile working in limited space for entire shift. • Protect the assets of this property and Migis Hotel Group. MINIMUM REQUIREMENTS: • Ability to provide leadership to the team and understanding conflict resolution with guests. • Must be eligible to work in the United States of America. • Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy. • Ability to work as a part of a team. • Ability to understand verbal directions, menu details, labels on chemicals, and other workplace safety signage. • Active listening and observation skills. • Ability to work under pressure and deal with deadlines, and stressful situations during busy periods. ABILITIES REQUIRED: • Frequent walking, bending, balancing, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces, move and arrange chairs, tables, and banquet equipment. • Occasional stair climbing. • Schedule varies according to operational needs; will include early mornings, weekends, and holidays. • Frequent hand-washing. • Hazards include, but are not limited to lifting injuries, slips, and tripping.
NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Essential Duties and Responsibilities Lead, train and develop culinary team members for multiple contracts in all business lines. Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. Create Signature Restaurant & Catering Menus Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. Measure the performance of assigned goals. Establish and implement an organized system of supervision & operating procedures. Direct a high quality, cost effective dining operation. Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. Champion Client/Customer First and lead the way in all situations Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. Actively pursue goal of zero accidents in the work place. Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. Ensure all team members participate in daily safety discussions/training. Develop a team that excels in responding to and exceeding the needs of clients and customers. Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. A strong understanding of dietary needs of clients. Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making Periodically physically perform high volume food production & preparation duties/fills in for absent employees. Perform inventory and quality control tasks & inspection checklists. Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. This position is responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. Three (3) years of Restaurant experience in a high-end/high volume environment. Two (2) years in Campus Dining experience Must have full beverage and bar experience. Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. HACCP ServSafe Certification required TAP's Certification required This contract required COVID-19 vaccination. Contract requires employees to speak, understand, read and write English. Preferred Qualification Must have an Associate of Arts Hospitality or Culinary degree. Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.
Mar 08, 2024
Full time
NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Essential Duties and Responsibilities Lead, train and develop culinary team members for multiple contracts in all business lines. Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. Create Signature Restaurant & Catering Menus Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. Measure the performance of assigned goals. Establish and implement an organized system of supervision & operating procedures. Direct a high quality, cost effective dining operation. Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. Champion Client/Customer First and lead the way in all situations Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. Actively pursue goal of zero accidents in the work place. Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. Ensure all team members participate in daily safety discussions/training. Develop a team that excels in responding to and exceeding the needs of clients and customers. Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. A strong understanding of dietary needs of clients. Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making Periodically physically perform high volume food production & preparation duties/fills in for absent employees. Perform inventory and quality control tasks & inspection checklists. Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. This position is responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. Three (3) years of Restaurant experience in a high-end/high volume environment. Two (2) years in Campus Dining experience Must have full beverage and bar experience. Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. HACCP ServSafe Certification required TAP's Certification required This contract required COVID-19 vaccination. Contract requires employees to speak, understand, read and write English. Preferred Qualification Must have an Associate of Arts Hospitality or Culinary degree. Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.
Req ID: DIN00176 Description NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Essential Duties and Responsibilities Lead, train and develop culinary team members for multiple contracts in all business lines. Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. Create Signature Restaurant & Catering Menus Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. Measure the performance of assigned goals. Establish and implement an organized system of supervision & operating procedures. Direct a high quality, cost effective dining operation. Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. Champion Client/Customer First and lead the way in all situations Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. Actively pursue goal of zero accidents in the work place. Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. Ensure all team members participate in daily safety discussions/training. Develop a team that excels in responding to and exceeding the needs of clients and customers. Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. A strong understanding of dietary needs of clients. Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making Periodically physically perform high volume food production & preparation duties/fills in for absent employees. Perform inventory and quality control tasks & inspection checklists. Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. This position is responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. Three (3) years of Restaurant experience in a high-end/high volume environment. Two (2) years in Campus Dining experience Must have full beverage and bar experience. Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. HACCP ServSafe Certification required TAP's Certification required This contract required COVID-19 vaccination. Contract requires employees to speak, understand, read and write English. Preferred Qualification Must have an Associate of Arts Hospitality or Culinary degree. Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Organization: Food and Facilities Management Job: Food Preparation & Service Primary Location: US-AZ-Tsaile Shift: Variable NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Mar 07, 2024
Full time
Req ID: DIN00176 Description NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Essential Duties and Responsibilities Lead, train and develop culinary team members for multiple contracts in all business lines. Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. Create Signature Restaurant & Catering Menus Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. Measure the performance of assigned goals. Establish and implement an organized system of supervision & operating procedures. Direct a high quality, cost effective dining operation. Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. Champion Client/Customer First and lead the way in all situations Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. Actively pursue goal of zero accidents in the work place. Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. Ensure all team members participate in daily safety discussions/training. Develop a team that excels in responding to and exceeding the needs of clients and customers. Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. A strong understanding of dietary needs of clients. Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making Periodically physically perform high volume food production & preparation duties/fills in for absent employees. Perform inventory and quality control tasks & inspection checklists. Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. This position is responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. Three (3) years of Restaurant experience in a high-end/high volume environment. Two (2) years in Campus Dining experience Must have full beverage and bar experience. Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. HACCP ServSafe Certification required TAP's Certification required This contract required COVID-19 vaccination. Contract requires employees to speak, understand, read and write English. Preferred Qualification Must have an Associate of Arts Hospitality or Culinary degree. Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Organization: Food and Facilities Management Job: Food Preparation & Service Primary Location: US-AZ-Tsaile Shift: Variable NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.