Executive Chef Catering - Campus or Business Dining Are you an Executive Chef passionate about your culinary skills? Our Company is searching for a Professional Executive Chef to lead a polished culinary staff. To become the Executive Chef of this establishment, apply today for our location in Norfolk, Virginia. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Dont miss this fresh, exciting and rewarding career opportunity as an Executive Chef in Norfolk, Virginia. Title of Position Executive Chef - Catering Chef Job Description: The Executive Chef will lead a team full of culinary professionals, set high standards, and produce great tasting food, all while following strict food safety guidelines. Our Executive Chef needs to be extremely motivated, hardworking, energetic, experienced and fully capable of leading a group of culinary experts. The right candidate will support the culinary development of their team to ensure menu items are executed with excellence all the time. Along with team building and motivating, the person in this position must be able to communicate effectively with vendors to obtain the freshest ingredients at the best prices possible, can perform cost analysis and have a firm understanding of P&L management. Benefits: Competitive Compensation Insurance Benefits 401(K) Paid Time Off Thorough and Ongoing Training Qualifications: The Executive Chef must possess 1-2 years high-volume Kitchen Management experience Catering experience a plus Proven experience creating a safe work environment incorporating teamwork and professional development is necessary for the Executive Chef The Executive Chef must have proven success in controlling of costs associated with running a profitable business such as food, labor and beverage The ability to handle stress in a productive way is a must for the Executive Chef The Executive Chef must have the ability to delegate while maintaining control Apply Now Executive Catering Chef in Norfolk, Virginia If you would like to be considered for this position, email your resume to Presented by Tom Bull with Gecko Hospitality
Apr 23, 2024
Executive Chef Catering - Campus or Business Dining Are you an Executive Chef passionate about your culinary skills? Our Company is searching for a Professional Executive Chef to lead a polished culinary staff. To become the Executive Chef of this establishment, apply today for our location in Norfolk, Virginia. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Dont miss this fresh, exciting and rewarding career opportunity as an Executive Chef in Norfolk, Virginia. Title of Position Executive Chef - Catering Chef Job Description: The Executive Chef will lead a team full of culinary professionals, set high standards, and produce great tasting food, all while following strict food safety guidelines. Our Executive Chef needs to be extremely motivated, hardworking, energetic, experienced and fully capable of leading a group of culinary experts. The right candidate will support the culinary development of their team to ensure menu items are executed with excellence all the time. Along with team building and motivating, the person in this position must be able to communicate effectively with vendors to obtain the freshest ingredients at the best prices possible, can perform cost analysis and have a firm understanding of P&L management. Benefits: Competitive Compensation Insurance Benefits 401(K) Paid Time Off Thorough and Ongoing Training Qualifications: The Executive Chef must possess 1-2 years high-volume Kitchen Management experience Catering experience a plus Proven experience creating a safe work environment incorporating teamwork and professional development is necessary for the Executive Chef The Executive Chef must have proven success in controlling of costs associated with running a profitable business such as food, labor and beverage The ability to handle stress in a productive way is a must for the Executive Chef The Executive Chef must have the ability to delegate while maintaining control Apply Now Executive Catering Chef in Norfolk, Virginia If you would like to be considered for this position, email your resume to Presented by Tom Bull with Gecko Hospitality
STARTING AT $20.50/HOUR! Job Duties: Reports to Executive Chef and/or Executive Sous Chef. Assumes complete leadership of the kitchen and its staff in the absence of the Executive Chef or Executive Sous Chef Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Supervises: Prep, production, cleaning, organizing and on the job training Report recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Helps plan sustainability procedures in the kitchen. Assists in food procurement, delivery, storage and issuing of food items. Expedites food orders during peak service hours. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Understands and consistently follows proper sanitation practices including those for personal hygiene. Comply with all Six Flags Discovery Kingdom policies and procedures Assist Guests in a friendly and courteous manner Operate in a safe manner Willfully perform duties in any department at Six Flags Discovery Kingdom when necessary Be an active team member Maintain a clean and safe environment for guests and team members Follow all delegated tasks assigned Perform other incidental and related duties as required and assigned Asset protection and inventory control Responsible for quality assurance at all times Coordinating scheduled breaks day to day Accountable for Labor Violations Daily Temperature Logs for multiple food units Minimum Requirements: Must Be 21 or older Must be reliable and punctual Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, reach. Must be able to lift, push or pull up to 90 LBs Able to perform continuous, repetitive motions. Work in hot, humid and noisy environment. For safety purposes, the individual must be able to communicate effectively in the English language, including the ability to read, speak, and understand the English language Ability to actively communicate with large groups of Guests Be available to work flexible hours at nights and on weekends within the limits of applicable Federal, State and facility labor laws and guidelines Available to work evenings, nights, weekends, and holidays Must pass a background screening Must have 5 or more years experience in a leadership position. Must have 5 or more years experience in a prep or cook position in industrial food and beverage. Must have strong verbal and written skills Solid organizational skills Must be able to work indoors with artificial lighting and outdoors in all weather conditions Must be Serve Safe certified or have a current food handlers card. A general knowledge of industrial kitchen equipment Skilled in handling emergency situations and resolving promptly Must be flexible and adaptable to changing situations. Must be compassionate and work with tact and ethical awareness. Must demonstrate good interpersonal skills Working Conditions: Work is performed primarily outdoors in all weather conditions. Lighting is both natural and artificial. Equipment used includes radios, tablets, cleaning tools. Physical demands include standing, walking, bending, working with ovens, grills, and other kitchen equipment. Days and hours will vary and will include weekends, evenings and holidays. Position will require close contact with Park Guests. Certain duties cannot be performed by individuals under the 18 and 15 years old. Six Flags is committed to maintaining employee and guest safety at all times. Employees are required to conduct daily health screenings, and follow strict sanitization and cleanliness protocols. If you are able to answer "YES" to all of the following questions, please continue the application process by clicking "Apply" Can you provide legal documentation establishing your identity and eligibility to be legally employed in the United States? Are you able to perform the essential functions of the job for which you are applying with or without reasonable accommodation? Within the last 90 days, can you state that you have not used illegal or social drugs (excluding marijuana), such as MDMA (Molly), cocaine and crystal methamphetamine? I am willing to agree that future text messages relating to Six Flags, Inc., including company news, job posting application status updates, and other information, may be sent on behalf of Six Flags, Inc. to the cell phone number I provide.
Apr 13, 2024
Full time
STARTING AT $20.50/HOUR! Job Duties: Reports to Executive Chef and/or Executive Sous Chef. Assumes complete leadership of the kitchen and its staff in the absence of the Executive Chef or Executive Sous Chef Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Supervises: Prep, production, cleaning, organizing and on the job training Report recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Helps plan sustainability procedures in the kitchen. Assists in food procurement, delivery, storage and issuing of food items. Expedites food orders during peak service hours. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Understands and consistently follows proper sanitation practices including those for personal hygiene. Comply with all Six Flags Discovery Kingdom policies and procedures Assist Guests in a friendly and courteous manner Operate in a safe manner Willfully perform duties in any department at Six Flags Discovery Kingdom when necessary Be an active team member Maintain a clean and safe environment for guests and team members Follow all delegated tasks assigned Perform other incidental and related duties as required and assigned Asset protection and inventory control Responsible for quality assurance at all times Coordinating scheduled breaks day to day Accountable for Labor Violations Daily Temperature Logs for multiple food units Minimum Requirements: Must Be 21 or older Must be reliable and punctual Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, reach. Must be able to lift, push or pull up to 90 LBs Able to perform continuous, repetitive motions. Work in hot, humid and noisy environment. For safety purposes, the individual must be able to communicate effectively in the English language, including the ability to read, speak, and understand the English language Ability to actively communicate with large groups of Guests Be available to work flexible hours at nights and on weekends within the limits of applicable Federal, State and facility labor laws and guidelines Available to work evenings, nights, weekends, and holidays Must pass a background screening Must have 5 or more years experience in a leadership position. Must have 5 or more years experience in a prep or cook position in industrial food and beverage. Must have strong verbal and written skills Solid organizational skills Must be able to work indoors with artificial lighting and outdoors in all weather conditions Must be Serve Safe certified or have a current food handlers card. A general knowledge of industrial kitchen equipment Skilled in handling emergency situations and resolving promptly Must be flexible and adaptable to changing situations. Must be compassionate and work with tact and ethical awareness. Must demonstrate good interpersonal skills Working Conditions: Work is performed primarily outdoors in all weather conditions. Lighting is both natural and artificial. Equipment used includes radios, tablets, cleaning tools. Physical demands include standing, walking, bending, working with ovens, grills, and other kitchen equipment. Days and hours will vary and will include weekends, evenings and holidays. Position will require close contact with Park Guests. Certain duties cannot be performed by individuals under the 18 and 15 years old. Six Flags is committed to maintaining employee and guest safety at all times. Employees are required to conduct daily health screenings, and follow strict sanitization and cleanliness protocols. If you are able to answer "YES" to all of the following questions, please continue the application process by clicking "Apply" Can you provide legal documentation establishing your identity and eligibility to be legally employed in the United States? Are you able to perform the essential functions of the job for which you are applying with or without reasonable accommodation? Within the last 90 days, can you state that you have not used illegal or social drugs (excluding marijuana), such as MDMA (Molly), cocaine and crystal methamphetamine? I am willing to agree that future text messages relating to Six Flags, Inc., including company news, job posting application status updates, and other information, may be sent on behalf of Six Flags, Inc. to the cell phone number I provide.
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
HHS Culinary and Nutrition Solutions, LLC
Beaumont, Texas
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
HHS Culinary and Nutrition Solutions, LLC
Lake Charles, Louisiana
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Overview: The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certification Driver's License
Apr 23, 2024
Full time
Overview: The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certification Driver's License
Overview: Full Time Year -Round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights, holidays, and weekends. Responsibilities: Responsibilities: Plan and execute catering events in collaboration with catering operational supervisor; manage and control product inventory levels and quality, forecast product and labor needs for catering, ensure all private events are executed to company standards. Plan and execute daily commissary production in collaboration with area supervisor, manage and control product inventory levels and quality, forecast product and labor needs for commissary, ensuring all stands have the product they need to be successful for business volume. Proven ability to develop and lead a team, train and mentor kitchen staff, ensuring they possess the necessary skills and knowledge to excel in their roles. Oversees and assigns the daily work of employees in assigned business unit, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline. assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws, Diversey, and Internal Audits. Consult daily with the Chef Manager to ensure successful operational results. Assist in the planning and daily execution of Best Day Bistro Operations Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Implement and enforce proper food handling procedures, storage practices, and cleanliness standards through the kitchen Qualifications: Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe manager certification class & serve safe alcohol certification class. Must be knowledgeable in dietary restrictions/allergens for the needs of guests
Apr 23, 2024
Full time
Overview: Full Time Year -Round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights, holidays, and weekends. Responsibilities: Responsibilities: Plan and execute catering events in collaboration with catering operational supervisor; manage and control product inventory levels and quality, forecast product and labor needs for catering, ensure all private events are executed to company standards. Plan and execute daily commissary production in collaboration with area supervisor, manage and control product inventory levels and quality, forecast product and labor needs for commissary, ensuring all stands have the product they need to be successful for business volume. Proven ability to develop and lead a team, train and mentor kitchen staff, ensuring they possess the necessary skills and knowledge to excel in their roles. Oversees and assigns the daily work of employees in assigned business unit, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline. assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws, Diversey, and Internal Audits. Consult daily with the Chef Manager to ensure successful operational results. Assist in the planning and daily execution of Best Day Bistro Operations Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Implement and enforce proper food handling procedures, storage practices, and cleanliness standards through the kitchen Qualifications: Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe manager certification class & serve safe alcohol certification class. Must be knowledgeable in dietary restrictions/allergens for the needs of guests
Overview: Full Time Year -Round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights, holidays, and weekends. Responsibilities: Responsibilities: Plan and execute catering events in collaboration with catering operational supervisor; manage and control product inventory levels and quality, forecast product and labor needs for catering, ensure all private events are executed to company standards. Plan and execute daily commissary production in collaboration with area supervisor, manage and control product inventory levels and quality, forecast product and labor needs for commissary, ensuring all stands have the product they need to be successful for business volume. Proven ability to develop and lead a team, train and mentor kitchen staff, ensuring they possess the necessary skills and knowledge to excel in their roles. Oversees and assigns the daily work of employees in assigned business unit, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline. assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws, Diversey, and Internal Audits. Consult daily with the Chef Manager to ensure successful operational results. Assist in the planning and daily execution of Best Day Bistro Operations Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Implement and enforce proper food handling procedures, storage practices, and cleanliness standards through the kitchen Qualifications: Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe manager certification class & serve safe alcohol certification class. Must be knowledgeable in dietary restrictions/allergens for the needs of guests
Apr 23, 2024
Full time
Overview: Full Time Year -Round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights, holidays, and weekends. Responsibilities: Responsibilities: Plan and execute catering events in collaboration with catering operational supervisor; manage and control product inventory levels and quality, forecast product and labor needs for catering, ensure all private events are executed to company standards. Plan and execute daily commissary production in collaboration with area supervisor, manage and control product inventory levels and quality, forecast product and labor needs for commissary, ensuring all stands have the product they need to be successful for business volume. Proven ability to develop and lead a team, train and mentor kitchen staff, ensuring they possess the necessary skills and knowledge to excel in their roles. Oversees and assigns the daily work of employees in assigned business unit, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline. assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws, Diversey, and Internal Audits. Consult daily with the Chef Manager to ensure successful operational results. Assist in the planning and daily execution of Best Day Bistro Operations Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Implement and enforce proper food handling procedures, storage practices, and cleanliness standards through the kitchen Qualifications: Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe manager certification class & serve safe alcohol certification class. Must be knowledgeable in dietary restrictions/allergens for the needs of guests
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Apr 22, 2024
Full time
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Apr 22, 2024
Full time
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Apr 22, 2024
Full time
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
COMPENSATION: $75,000 to $90,000 The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location (link removed)> Responsibilities Trains and leads kitchen personnel Supervises/coordinates all related culinary activities E stimates food consumption and requisition or purchase food Selects and develops recipes and standardize production recipes to ensure consistent quality Establishes presentation technique and quality standards, and plans and prices menus Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques Note: job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 2-3 years in a related position Requires at least 2-3 years of post-high school education, preferably a culinary degree Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems. Requires verbal, reading, and written communication skill
Apr 21, 2024
COMPENSATION: $75,000 to $90,000 The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location (link removed)> Responsibilities Trains and leads kitchen personnel Supervises/coordinates all related culinary activities E stimates food consumption and requisition or purchase food Selects and develops recipes and standardize production recipes to ensure consistent quality Establishes presentation technique and quality standards, and plans and prices menus Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques Note: job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 2-3 years in a related position Requires at least 2-3 years of post-high school education, preferably a culinary degree Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems. Requires verbal, reading, and written communication skill
Manager of Culinary Operations - Chef Manager Weekday schedule, no nights, no weekends, Full time year round position Contract foodservice experience preferred in education accounts Premier Educational Facility Washington DC Salary Range $65- $70,000.00 Weekdays Only Full Benefits Are you ready to take your career to the next level with a Manager of Culinary Operations career in one of DCs premier educational facilities in the district? We are committed to creating a learning community in suburban areas where all students can succeed academically and socially. We give our students a place to develop into tomorrows future generations. Do you want to be a part of promoting positive change in Washington DC. neighborhoods? Overview: We are seeking a dedicated and experienced Manager of Culinary Operations in Washington, DC. This is a 12-month full-time role. The Manager of Culinary Operations would be responsible for managing and leading the culinary team. Ensure that the quality of food items follows the National School Lunch Program (NLSP) for the 22-23 School years. The Manager of Culinary Operations will report directly to the Director of Operations. The Manager of Culinary Operations will serve as the Manager for multiple locations throughout the learning campus. All Positions require the Covid-19 vaccination (All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.) A Manager of Culinary Operations will have an understanding of DC school foodservice operations and a Detailed knowledge of the National School Lunch Program and its compliance requirements. Preferred experience working with students, families, and staff from racially, culturally, and socioeconomically diverse backgrounds. Salary & Benefits: Salary Range $65,000.00-$70,000.00. In addition, an amazing benefits package, including health care coverage, a 401(k) retirement plan, and the opportunity to impact the lives of our future generations. All While having a great work-life balance with No Late Nights and No Weekends. Manager of Culinary Operations Responsibilities Management - Build and maintain a sustainable and equitable team through guiding, empowering, and coaching the culinary team. Supervising the work of the culinary staff, including allocation of duties. Hire and train new kitchen staff. Manage the timesheets of the culinary team and deliver timesheet documentation to the receiving department in a timely manner. Food Service- Ability to prepare meals in mass quantities. Planning menus according to a fixed budget and following guidelines on nutrition and healthy eating. Purchase and manage food inventory. Inspecting the quality of the food. Monitoring and managing supplies within a budget. Developing relationships with food suppliers. Clean, cut, prepare, and cook meat, fish, or poultry to a safe temperature. Prepare and cook various items according to menus, special dietary or nutritional requirements, or the number of portions to be served. Apportions and serves food to employees and students. Other duties as assigned. Policies and Procedures- Ensure all food safety regulations are followed. Comply with food safety legislation. Ensures the cleanliness and functional operation of kitchen equipment, appliances, and work areas by routinely cleaning and inspecting each piece. Physical Requirements Must be able to lift 25 pounds at times. Qualifications Culinary degree preferred. 2 to 3 years of Culinary management experience. High Volume production and catering experience is essential. Experience in foodservice budgeting and managing cost controls. Excellent Communication Skills. Good Standards of Hygiene. Demonstrated ability to prioritize competing priorities in a fast-paced environment. Strong collaboration skills with colleagues in different departments. If you would like to be considered for the Manager of Culinary Operations position in Washington DC., please submit your resume to
Apr 21, 2024
Manager of Culinary Operations - Chef Manager Weekday schedule, no nights, no weekends, Full time year round position Contract foodservice experience preferred in education accounts Premier Educational Facility Washington DC Salary Range $65- $70,000.00 Weekdays Only Full Benefits Are you ready to take your career to the next level with a Manager of Culinary Operations career in one of DCs premier educational facilities in the district? We are committed to creating a learning community in suburban areas where all students can succeed academically and socially. We give our students a place to develop into tomorrows future generations. Do you want to be a part of promoting positive change in Washington DC. neighborhoods? Overview: We are seeking a dedicated and experienced Manager of Culinary Operations in Washington, DC. This is a 12-month full-time role. The Manager of Culinary Operations would be responsible for managing and leading the culinary team. Ensure that the quality of food items follows the National School Lunch Program (NLSP) for the 22-23 School years. The Manager of Culinary Operations will report directly to the Director of Operations. The Manager of Culinary Operations will serve as the Manager for multiple locations throughout the learning campus. All Positions require the Covid-19 vaccination (All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.) A Manager of Culinary Operations will have an understanding of DC school foodservice operations and a Detailed knowledge of the National School Lunch Program and its compliance requirements. Preferred experience working with students, families, and staff from racially, culturally, and socioeconomically diverse backgrounds. Salary & Benefits: Salary Range $65,000.00-$70,000.00. In addition, an amazing benefits package, including health care coverage, a 401(k) retirement plan, and the opportunity to impact the lives of our future generations. All While having a great work-life balance with No Late Nights and No Weekends. Manager of Culinary Operations Responsibilities Management - Build and maintain a sustainable and equitable team through guiding, empowering, and coaching the culinary team. Supervising the work of the culinary staff, including allocation of duties. Hire and train new kitchen staff. Manage the timesheets of the culinary team and deliver timesheet documentation to the receiving department in a timely manner. Food Service- Ability to prepare meals in mass quantities. Planning menus according to a fixed budget and following guidelines on nutrition and healthy eating. Purchase and manage food inventory. Inspecting the quality of the food. Monitoring and managing supplies within a budget. Developing relationships with food suppliers. Clean, cut, prepare, and cook meat, fish, or poultry to a safe temperature. Prepare and cook various items according to menus, special dietary or nutritional requirements, or the number of portions to be served. Apportions and serves food to employees and students. Other duties as assigned. Policies and Procedures- Ensure all food safety regulations are followed. Comply with food safety legislation. Ensures the cleanliness and functional operation of kitchen equipment, appliances, and work areas by routinely cleaning and inspecting each piece. Physical Requirements Must be able to lift 25 pounds at times. Qualifications Culinary degree preferred. 2 to 3 years of Culinary management experience. High Volume production and catering experience is essential. Experience in foodservice budgeting and managing cost controls. Excellent Communication Skills. Good Standards of Hygiene. Demonstrated ability to prioritize competing priorities in a fast-paced environment. Strong collaboration skills with colleagues in different departments. If you would like to be considered for the Manager of Culinary Operations position in Washington DC., please submit your resume to
Pursuit Collection Jasper, AB$22-$24 an hour - Full-time, SeasonalJob detailsSalary$22-$24 an hourJob typeFull-timeSeasonalCompensation:Starting wage ranges from $22 - $24 / hour, based on experienceA $1.50 per hour retention bonus, paid at end of seasonThis position will be a part of the Gratituity Pool$500 Signing Bonus!What will be your daily pursuit?:To support, coach and inspire the line cook and kitchen operations supporting staff in the delivery of an exceptional hospitality culinary experience, fueling our guests and staff for adventure!What perks can you expect?:Private room with a shared kitchen and bathroom is included for a low cost whilst residing at Maligne Canyon!Full-time work of 35+ hours weekly across the summer seasonShared kitchen and common room with TV, games, fire pit and free laundry!A complimentary meal on shiftDiscounted food and beverage options are also available when visiting other Pursuit properties!Free access to Pursuit attractions for staff and family or send a friend at half the price!Discounted hotel stays under Pursuit's lodging offerings, and retail experiencesComplimentary canoes and kayaks available daily, and can be booked for overnight trips (Only available at Maligne Lake, and subject to availability)Work in a dynamic, culturally diverse team from around the globeSeasonal work experience in iconic, unforgettable, and inspiring locationsFast-paced and active position - get your step counter ready!The chance to work in an inclusive culture and make life-long friendsOpportunities for career growth or future work at other Pursuit locationsAccess to one of the world's most beautiful and iconic National ParksWhat will you do in this job?:A CDP is a lead supervisor of all food preparation while coordinating the work of Cooks and Dishwashers. Responsibilities include;Ensure consistency in the preparation of all food items for a la carte, buffet and 'grab and go' menus according to the recipes and standardsSupervises, expedites, and participates in food preparation, in accordance with standards of quality, quantity, taste and presentationAssists with the training and cross-training of kitchen personnelHave full knowledge of all menu itemsChecks food for taste, temperature, and visual appealEnsures the satisfaction of guest requests for special food itemsA promoter of teamwork inter-departmentally to ensure on-going positive relations within the kitchen, front of house operations, along with other departmentsEnsuring staff are adhering to workplace safety procedures, continually keeping safety top of mindAssisting with ordering products, checking orders received for quantity and quality of productAssist with staff development and trainingWhat skills and experience do you need for this job?:3 years' experience in a culinary fieldPrevious experience in a leadership as asset, but not requiredComfortable delivering a la carte, banquet, and buffet serviceProven success in the ability to implement and maintain standardsStrong background in banquets, high volume restaurants or high production kitchenCreative and innovative personalityComfortable working on your feet for extended periods of time in both an indoor and outdoor environment.Be prepared for all weather conditions (Snow, Rain, Wind, Hail)Must meet the Organization grooming and appearance standardsExperience living and working in a remote camp setting or busy ski resort an asset, but not requiredTo honor our commitment to be "Always Honest" all employees must consent to a criminal record checkWhat will your work environment be like?:This fun seasonal job runs immediately until October 30, 2023.Seasonal & Permanent Opportunities!Beautiful. You'll work in iconic, unforgettable and inspiring locations. You'll see amazing scenery and wildlife. You'll participate in team events - and fun!Independent. You'll spend your days in and around National ParksRemote. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFiBusy. You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance) requiredTo handle this job successfully, any person hired must be able to perform responsibilities as described. Pursuit will make any reasonable accommodation to help a person with disabilities perform their job. This job is based in Alberta, Canada. Relocation to the area and the legal ability to work in Canada is required.EEO Information: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit values diverse backgrounds and experience and we welcome all who are eligible to work in Canada to apply! We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted. If selected for an interview, please advise us if you require an accommodation. Hike Jasper Jasper Camping Canadian Rockies Considering Working in Jasper? Jasper is a popular tourist destination, and has employment opportunities in the tourism and hospitality sectors. Jobs related to outdoor activities, accommodation, and services catering to visitors are commonly available. Additionally, there may be opportunities in retail, healthcare, and other support services. If you're interested in working in Jasper, it is essential to consider the local job market and explore opportunities that align with your skills and interests. Here are some steps you can take to find work in Jasper: Understanding the Local Job Market and Working in Jasper Understand the industries that thrive in Jasper National Park; Tourism, hospitality, outdoor recreation, and service-related job sectors are often significant in places like Jasper. Laern about working in the area and learn about the businesses, accommodations, and lifestyle choices that match Jasper employment. Lifestyle and Employment while Working in Jasper Explore websites of companies in Jasper that align with your career goals and lifestyle. Consider acquiring or enhancing skills that are in demand in Jasper's job market. This could improve your competitiveness and help you excel in Jasper's workforce. Remember to tailor your application materials (resume, cover letter) to each job application and follow any specific instructions provided by employers. Jasper Employment Accommodations Jasper National Park is a stunning and popular national park located in the Canadian Rockies in Alberta, Canada. Living in Jasper allows residents to enjoy the natural beauty of the park, with easy access to outdoor activities such as hiking, wildlife viewing, and skiing. It is essential to note that living and working in a national park area has unique considerations, including limited development accommodations to preserve the natural environment. If you are considering employment and living in Jasper National Park, you may want to explore the housing options in Jasper itself or nearby towns like Hinton, which is located just outside the park boundary. Keep in mind that housing availability and costs can vary, so it's advisable to research and plan accordingly. Additionally, employment opportunities may be tied to tourism, hospitality, or other industries related to the Park and its visitors.
Apr 20, 2024
Full time
Pursuit Collection Jasper, AB$22-$24 an hour - Full-time, SeasonalJob detailsSalary$22-$24 an hourJob typeFull-timeSeasonalCompensation:Starting wage ranges from $22 - $24 / hour, based on experienceA $1.50 per hour retention bonus, paid at end of seasonThis position will be a part of the Gratituity Pool$500 Signing Bonus!What will be your daily pursuit?:To support, coach and inspire the line cook and kitchen operations supporting staff in the delivery of an exceptional hospitality culinary experience, fueling our guests and staff for adventure!What perks can you expect?:Private room with a shared kitchen and bathroom is included for a low cost whilst residing at Maligne Canyon!Full-time work of 35+ hours weekly across the summer seasonShared kitchen and common room with TV, games, fire pit and free laundry!A complimentary meal on shiftDiscounted food and beverage options are also available when visiting other Pursuit properties!Free access to Pursuit attractions for staff and family or send a friend at half the price!Discounted hotel stays under Pursuit's lodging offerings, and retail experiencesComplimentary canoes and kayaks available daily, and can be booked for overnight trips (Only available at Maligne Lake, and subject to availability)Work in a dynamic, culturally diverse team from around the globeSeasonal work experience in iconic, unforgettable, and inspiring locationsFast-paced and active position - get your step counter ready!The chance to work in an inclusive culture and make life-long friendsOpportunities for career growth or future work at other Pursuit locationsAccess to one of the world's most beautiful and iconic National ParksWhat will you do in this job?:A CDP is a lead supervisor of all food preparation while coordinating the work of Cooks and Dishwashers. Responsibilities include;Ensure consistency in the preparation of all food items for a la carte, buffet and 'grab and go' menus according to the recipes and standardsSupervises, expedites, and participates in food preparation, in accordance with standards of quality, quantity, taste and presentationAssists with the training and cross-training of kitchen personnelHave full knowledge of all menu itemsChecks food for taste, temperature, and visual appealEnsures the satisfaction of guest requests for special food itemsA promoter of teamwork inter-departmentally to ensure on-going positive relations within the kitchen, front of house operations, along with other departmentsEnsuring staff are adhering to workplace safety procedures, continually keeping safety top of mindAssisting with ordering products, checking orders received for quantity and quality of productAssist with staff development and trainingWhat skills and experience do you need for this job?:3 years' experience in a culinary fieldPrevious experience in a leadership as asset, but not requiredComfortable delivering a la carte, banquet, and buffet serviceProven success in the ability to implement and maintain standardsStrong background in banquets, high volume restaurants or high production kitchenCreative and innovative personalityComfortable working on your feet for extended periods of time in both an indoor and outdoor environment.Be prepared for all weather conditions (Snow, Rain, Wind, Hail)Must meet the Organization grooming and appearance standardsExperience living and working in a remote camp setting or busy ski resort an asset, but not requiredTo honor our commitment to be "Always Honest" all employees must consent to a criminal record checkWhat will your work environment be like?:This fun seasonal job runs immediately until October 30, 2023.Seasonal & Permanent Opportunities!Beautiful. You'll work in iconic, unforgettable and inspiring locations. You'll see amazing scenery and wildlife. You'll participate in team events - and fun!Independent. You'll spend your days in and around National ParksRemote. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFiBusy. You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance) requiredTo handle this job successfully, any person hired must be able to perform responsibilities as described. Pursuit will make any reasonable accommodation to help a person with disabilities perform their job. This job is based in Alberta, Canada. Relocation to the area and the legal ability to work in Canada is required.EEO Information: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit values diverse backgrounds and experience and we welcome all who are eligible to work in Canada to apply! We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted. If selected for an interview, please advise us if you require an accommodation. Hike Jasper Jasper Camping Canadian Rockies Considering Working in Jasper? Jasper is a popular tourist destination, and has employment opportunities in the tourism and hospitality sectors. Jobs related to outdoor activities, accommodation, and services catering to visitors are commonly available. Additionally, there may be opportunities in retail, healthcare, and other support services. If you're interested in working in Jasper, it is essential to consider the local job market and explore opportunities that align with your skills and interests. Here are some steps you can take to find work in Jasper: Understanding the Local Job Market and Working in Jasper Understand the industries that thrive in Jasper National Park; Tourism, hospitality, outdoor recreation, and service-related job sectors are often significant in places like Jasper. Laern about working in the area and learn about the businesses, accommodations, and lifestyle choices that match Jasper employment. Lifestyle and Employment while Working in Jasper Explore websites of companies in Jasper that align with your career goals and lifestyle. Consider acquiring or enhancing skills that are in demand in Jasper's job market. This could improve your competitiveness and help you excel in Jasper's workforce. Remember to tailor your application materials (resume, cover letter) to each job application and follow any specific instructions provided by employers. Jasper Employment Accommodations Jasper National Park is a stunning and popular national park located in the Canadian Rockies in Alberta, Canada. Living in Jasper allows residents to enjoy the natural beauty of the park, with easy access to outdoor activities such as hiking, wildlife viewing, and skiing. It is essential to note that living and working in a national park area has unique considerations, including limited development accommodations to preserve the natural environment. If you are considering employment and living in Jasper National Park, you may want to explore the housing options in Jasper itself or nearby towns like Hinton, which is located just outside the park boundary. Keep in mind that housing availability and costs can vary, so it's advisable to research and plan accordingly. Additionally, employment opportunities may be tied to tourism, hospitality, or other industries related to the Park and its visitors.
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe