Caesars Entertainment is Blazing the Trail for our team members with an all new benefits program. Full-time team members are able to choose from five different medical coverage levels and four different carriers. We also have an on-site clinic for team members to take advantage of. Team members also have a variety of options with dental and vision plans, along with other voluntary benefits. All full-time team members are able to take advantage of enrolling in this benefits jackpot with their new career at Caesars Entertainment.We're investing in your future more than ever with enhanced tuition assistance and an all-new student loan debt repayment program. As a new Caesars' Team Member, you'll be eligible to begin reaping the rewards of many of these benefits, in just 6 months - with full access to all educational programs with just a year of continuous employment. Benefits include tuition assistance programs, student loan repayment, and dependent scholarship programs. We invite you to be part of the extraordinary and go All In on Education with us. Additional benefits include the option to enroll in 401k with a company match, free parking, and a wide variety of team member activities. Team members are also able to enjoy free meals in our team member dining room while on shift. This includes sandwiches, salads, fresh fruit, cereal and a wide variety of beverages.JOB DESCRIPTION: Directing the preparation and ordering of all foods for the main kitchen. Ensures that all foods are of the highest quality and that all operations are efficient and effective. Coordinates with front of the house operations to ensure coordination of service to achieve food and beverage goals and standards. Coordinates with Executive Chef to experiment with new cooking techniques and ingredient combinations. Assesses ingredient cost and cooking/serving efficiency. Tests for taste satisfaction. Documents in recipe book and photographs new food items for standard presentation style in order to develop new menu items. Works with Executive Chef to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices that will most appropriately meet company goals.QUALIFICATIONS:These skills are typically acquired through a minimum of six years progressive food preparation experience in a multi-outlet operation or through the completion of a culinary arts degree or recognized apprenticeship and four years progressive food preparation experience in a multi-outlet operation.
Mar 28, 2024
Full time
Caesars Entertainment is Blazing the Trail for our team members with an all new benefits program. Full-time team members are able to choose from five different medical coverage levels and four different carriers. We also have an on-site clinic for team members to take advantage of. Team members also have a variety of options with dental and vision plans, along with other voluntary benefits. All full-time team members are able to take advantage of enrolling in this benefits jackpot with their new career at Caesars Entertainment.We're investing in your future more than ever with enhanced tuition assistance and an all-new student loan debt repayment program. As a new Caesars' Team Member, you'll be eligible to begin reaping the rewards of many of these benefits, in just 6 months - with full access to all educational programs with just a year of continuous employment. Benefits include tuition assistance programs, student loan repayment, and dependent scholarship programs. We invite you to be part of the extraordinary and go All In on Education with us. Additional benefits include the option to enroll in 401k with a company match, free parking, and a wide variety of team member activities. Team members are also able to enjoy free meals in our team member dining room while on shift. This includes sandwiches, salads, fresh fruit, cereal and a wide variety of beverages.JOB DESCRIPTION: Directing the preparation and ordering of all foods for the main kitchen. Ensures that all foods are of the highest quality and that all operations are efficient and effective. Coordinates with front of the house operations to ensure coordination of service to achieve food and beverage goals and standards. Coordinates with Executive Chef to experiment with new cooking techniques and ingredient combinations. Assesses ingredient cost and cooking/serving efficiency. Tests for taste satisfaction. Documents in recipe book and photographs new food items for standard presentation style in order to develop new menu items. Works with Executive Chef to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices that will most appropriately meet company goals.QUALIFICATIONS:These skills are typically acquired through a minimum of six years progressive food preparation experience in a multi-outlet operation or through the completion of a culinary arts degree or recognized apprenticeship and four years progressive food preparation experience in a multi-outlet operation.
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Establish production forecasts based on expected customer counts and post for staff review. Oversee staff to ensure compliance with established sanitation and nutrition practices. Verify portion sizes and quality standards are in compliance with departmental standards. Assign work to team members and monitor for timely and proper completion to comply with budget requirements. Monitors staff's start times, breaks and ending times. Participate in interviewing, selecting, training, and developing staff. Review kitchen activities with Chef de Cuisine. Assist Chef de Cuisine with development of menu items and recipes, including special events. Issue disciplinary action as needed. Prepare and deliver reports as requested. Maintain employee files and attendance records. Maintain strict confidentiality relative to financial data, company policies and procedures, and team member and customer information. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts and work locations may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Use of computer station, Microsoft office software, casino tracking programs (Oracle, UKG, Stratton Warren, InfoGenesis), Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone, voicemail, fax machine, and photocopier. Licensure: Must be able to obtain and maintain a 1055 Slot/Cardroom/Pari-Mutuel Individual Combo Slot license. Must be at least 21 years of age. Three (3) years of tax returns required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. At least three years of supervisory experience in a high volume kitchen is preferred. Accreditation from a culinary institute is preferred. Able to obtain a Food Safety Manager Certification. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 40 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
Mar 28, 2024
Full time
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Establish production forecasts based on expected customer counts and post for staff review. Oversee staff to ensure compliance with established sanitation and nutrition practices. Verify portion sizes and quality standards are in compliance with departmental standards. Assign work to team members and monitor for timely and proper completion to comply with budget requirements. Monitors staff's start times, breaks and ending times. Participate in interviewing, selecting, training, and developing staff. Review kitchen activities with Chef de Cuisine. Assist Chef de Cuisine with development of menu items and recipes, including special events. Issue disciplinary action as needed. Prepare and deliver reports as requested. Maintain employee files and attendance records. Maintain strict confidentiality relative to financial data, company policies and procedures, and team member and customer information. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts and work locations may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Use of computer station, Microsoft office software, casino tracking programs (Oracle, UKG, Stratton Warren, InfoGenesis), Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone, voicemail, fax machine, and photocopier. Licensure: Must be able to obtain and maintain a 1055 Slot/Cardroom/Pari-Mutuel Individual Combo Slot license. Must be at least 21 years of age. Three (3) years of tax returns required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. At least three years of supervisory experience in a high volume kitchen is preferred. Accreditation from a culinary institute is preferred. Able to obtain a Food Safety Manager Certification. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 40 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
YOUR SUMMER ADVENTURE AWAITS Imagine a summer living beneath towering mountain peaks, venturing along world-class hiking trails, paddling iridescent turquoise waters, forming friendships that will last a lifetime, and providing extraordinary guest service at a mountain lodge like no other. Our hope is that you feel inspired by the spectacular surroundings and inspire others to connect with nature. Find all of this (and more!) as part of our team this summer at Cathedral Mountain Lodge. Overview: Located in the heart of the Canadian Rocky Mountains, Cathedral Mountain offers a unique opportunity for those who want to live, work, and explore in Canada's Rocky Mountains and National Parks. Spend your weekends exploring some of the most amazing natural attractions and activities Canada has to offer, including hiking, biking, river rafting and more! Just 25 minutes away from the town of Lake Louise, Cathedral Mountain Lodge is located in Yoho National Park on the bank of the Kicking Horse River, shadowed by the 10,500-foot (3,200 m) peaks of Mt. Stephen & Cathedral Mountain. If this sounds like your kind of workplace, you love the outdoors and are passionate about sharing an amazing Canadian experience with our guests from around the world then we want you to join our team! We offer subsidized on-site housing for all team members (private rooms for senior positions and shared for entry level positions). Details: Our summer season runs from May 17th, 2024, to October 6th, 2024. We are looking for candidates that can work for the entire season. Candidates must be legally entitled to work in Canada. We are unable to support work permit applications. Our Mission: By always doing our best we dedicate ourselves to creating experiences that people are amazed by. Job title: Sous Chef Responsibilities: The Sous Chef works within our fine dining culinary team to produce and deliver finely crafted, memorable meals for our guests of the Riverside Dining Room. Main duties include prep, cooking & presentation of meals, ordering & inventory control, team training and assisting with menu development. A commitment to maintaining a positive team-oriented work environment and strong working relationship with the Executive Chef and Chef de Cuisine are key to this role. Qualifications: Minimum 5 years cooking experience in a similar role/establishment. Red seal or equivalent preferred, Food Safe certificate, with basic food handling and preparation knowledge, Must be able to work in a fast-paced environment with distractions, with ability to multi-task, Must be 100% guest service focused, with a positive & upbeat personality, Highly collaborative; ability to work in a team-oriented environment, First Aid and CPR certified, an asset, Ability to lift heavy objects up to 50 lbs. and safely operate kitchen equipment. Details: Fulltime, working up to 40 hrs. a week, Hourly wage with an end of contract bonus, Staff accommodation onsite, $10.00/day, includes all meals and laundry. Wages: Wages depend on experience and education. Sous Chef - $26 - $28 per hour In-Person Interviews: Our recruiting team will be in Toronto on February 15th and 16th, 2024 to meet with candidates in person and conduct interviews. Let us know if you will be in the area at that time and are interested in an in-person interview. If this sounds like the adventure for you, fill out our application, and attach your resume. We look forward to reviewing your submission. Work in the Rockies Recruiting Team Cathedral Mountain Lodge is a part of the Capilano Group of Companies. The Capilano Group comprises of retail, hospitality and tourism-based businesses anchored by Capilano Suspension Bridge Park in North Vancouver, British Columbia. Capilano Group's other properties also include Moraine Lake Lodge, Moraine Lake Trading and Cathedral Mountain Lodge in the Canadian Rockies, Stanley Park Pavilion, Stanley's Bar & Grill and Prospect Point Bar & Grill and Trading Post in Stanley Park, Vancouver. tkTjTIXMi1
Mar 28, 2024
Full time
YOUR SUMMER ADVENTURE AWAITS Imagine a summer living beneath towering mountain peaks, venturing along world-class hiking trails, paddling iridescent turquoise waters, forming friendships that will last a lifetime, and providing extraordinary guest service at a mountain lodge like no other. Our hope is that you feel inspired by the spectacular surroundings and inspire others to connect with nature. Find all of this (and more!) as part of our team this summer at Cathedral Mountain Lodge. Overview: Located in the heart of the Canadian Rocky Mountains, Cathedral Mountain offers a unique opportunity for those who want to live, work, and explore in Canada's Rocky Mountains and National Parks. Spend your weekends exploring some of the most amazing natural attractions and activities Canada has to offer, including hiking, biking, river rafting and more! Just 25 minutes away from the town of Lake Louise, Cathedral Mountain Lodge is located in Yoho National Park on the bank of the Kicking Horse River, shadowed by the 10,500-foot (3,200 m) peaks of Mt. Stephen & Cathedral Mountain. If this sounds like your kind of workplace, you love the outdoors and are passionate about sharing an amazing Canadian experience with our guests from around the world then we want you to join our team! We offer subsidized on-site housing for all team members (private rooms for senior positions and shared for entry level positions). Details: Our summer season runs from May 17th, 2024, to October 6th, 2024. We are looking for candidates that can work for the entire season. Candidates must be legally entitled to work in Canada. We are unable to support work permit applications. Our Mission: By always doing our best we dedicate ourselves to creating experiences that people are amazed by. Job title: Sous Chef Responsibilities: The Sous Chef works within our fine dining culinary team to produce and deliver finely crafted, memorable meals for our guests of the Riverside Dining Room. Main duties include prep, cooking & presentation of meals, ordering & inventory control, team training and assisting with menu development. A commitment to maintaining a positive team-oriented work environment and strong working relationship with the Executive Chef and Chef de Cuisine are key to this role. Qualifications: Minimum 5 years cooking experience in a similar role/establishment. Red seal or equivalent preferred, Food Safe certificate, with basic food handling and preparation knowledge, Must be able to work in a fast-paced environment with distractions, with ability to multi-task, Must be 100% guest service focused, with a positive & upbeat personality, Highly collaborative; ability to work in a team-oriented environment, First Aid and CPR certified, an asset, Ability to lift heavy objects up to 50 lbs. and safely operate kitchen equipment. Details: Fulltime, working up to 40 hrs. a week, Hourly wage with an end of contract bonus, Staff accommodation onsite, $10.00/day, includes all meals and laundry. Wages: Wages depend on experience and education. Sous Chef - $26 - $28 per hour In-Person Interviews: Our recruiting team will be in Toronto on February 15th and 16th, 2024 to meet with candidates in person and conduct interviews. Let us know if you will be in the area at that time and are interested in an in-person interview. If this sounds like the adventure for you, fill out our application, and attach your resume. We look forward to reviewing your submission. Work in the Rockies Recruiting Team Cathedral Mountain Lodge is a part of the Capilano Group of Companies. The Capilano Group comprises of retail, hospitality and tourism-based businesses anchored by Capilano Suspension Bridge Park in North Vancouver, British Columbia. Capilano Group's other properties also include Moraine Lake Lodge, Moraine Lake Trading and Cathedral Mountain Lodge in the Canadian Rockies, Stanley Park Pavilion, Stanley's Bar & Grill and Prospect Point Bar & Grill and Trading Post in Stanley Park, Vancouver. tkTjTIXMi1
REQUIREMENTS Previous Sous Chef Experience Experience with receiving and placing orders Leadership skills Menu Development/R&D experience Managing and meeting labour requirements PERKS Benefits packages (based on eligibility) Growth opportunities Company events Competitive wages Bi-weekly tipouts RESPONSIBILITIES Memorizing recipes, policies, procedures, and standard portion sizes Preparing ingredients and components of each recipe on the restaurant's menu Maintaining freshness of product and rotating old product out Working with a team of cooks to handle varying levels of volume On-site butchery Receiving orders, organizing and putting them away based on our standards Responsible for opening and/or closing of the restaurant Assisting with product ordering EVOO Greek Kitchen is a stylish, modern dining room offering elevated Greek dishes, brunch, Greek wines & cocktails. We are looking for a Sous Chef to join our team. You will be working in a fast paced kitchen environment. If you have a passion for food and cooking and are looking for a company to grow with, we are looking for you.
Mar 28, 2024
Full time
REQUIREMENTS Previous Sous Chef Experience Experience with receiving and placing orders Leadership skills Menu Development/R&D experience Managing and meeting labour requirements PERKS Benefits packages (based on eligibility) Growth opportunities Company events Competitive wages Bi-weekly tipouts RESPONSIBILITIES Memorizing recipes, policies, procedures, and standard portion sizes Preparing ingredients and components of each recipe on the restaurant's menu Maintaining freshness of product and rotating old product out Working with a team of cooks to handle varying levels of volume On-site butchery Receiving orders, organizing and putting them away based on our standards Responsible for opening and/or closing of the restaurant Assisting with product ordering EVOO Greek Kitchen is a stylish, modern dining room offering elevated Greek dishes, brunch, Greek wines & cocktails. We are looking for a Sous Chef to join our team. You will be working in a fast paced kitchen environment. If you have a passion for food and cooking and are looking for a company to grow with, we are looking for you.
Job description Now Hiring Cooks for Summer Help! Duties & Responsibilities: Prepare and serve all required food items in accordance with established portions and presentation standards. Set up prep cook station with needed items. Maintain and break down as appropriate. Ensure that work areas and equipment are clean and sanitary according to company standards and state and local health and safety regulations. Maintain neat professional appearance and observes personal cleanliness rules and sanitation standards at all times. Qualifications: High School Required Experiences Preferred but not necessary Ability to analyze and solved problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends and holidays. Positive attitude, professional manner and appearance in all situations Job Types: Part-time Restaurant type: Bar Casual dining restaurant Shift: Day shift Night shift Weekly day range: Monday to Friday Weekends as needed Experience: Restaurant experience: 1 year (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred Work Location: In person About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
Mar 27, 2024
Full time
Job description Now Hiring Cooks for Summer Help! Duties & Responsibilities: Prepare and serve all required food items in accordance with established portions and presentation standards. Set up prep cook station with needed items. Maintain and break down as appropriate. Ensure that work areas and equipment are clean and sanitary according to company standards and state and local health and safety regulations. Maintain neat professional appearance and observes personal cleanliness rules and sanitation standards at all times. Qualifications: High School Required Experiences Preferred but not necessary Ability to analyze and solved problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends and holidays. Positive attitude, professional manner and appearance in all situations Job Types: Part-time Restaurant type: Bar Casual dining restaurant Shift: Day shift Night shift Weekly day range: Monday to Friday Weekends as needed Experience: Restaurant experience: 1 year (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred Work Location: In person About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
We are looking for an ambitious Sous Chef for our destination restaurant! We have a high-class, upscale casual restaurant with amazing scratch-made food and we need a Sous Chef that can lead the staff and service with confidence. The right person will be a hard-working, high-volume Sous Chef that is looking to grow and develop their career with leadership opportunities. Destination Sous Chef Qualifications: 2+ years of experience in a high-volume, upscale environment with scratch-made food and hand-cut steaks Experience working in a kitchen in a destination location Experience in catering and banquets, on and off-site Experience and comfort with a variety of cooking including breakfast and pasty Progressive, calm, and confident leadership style- no fascists A positive, hard-working attitude Destination Sous Chef Responsibilities: Manage the kitchen staff with confidence and compassion Work with the FOH team to ensure a smooth, flawless service Work the line during busy shifts Work with the Executive Chef on scheduling, purchasing, and financial management Contribute ideas and creativity to specials and new menu items Assist with catering operations Destination Sous Chef Benefits: Apartment with utilities provided Amazing food, scenery, and location Opportunity to grow and develop with an amazing company 3 months off: October, November, December! Fantastic owners and property leaders No healthcare is offered or provided
Mar 27, 2024
Full time
We are looking for an ambitious Sous Chef for our destination restaurant! We have a high-class, upscale casual restaurant with amazing scratch-made food and we need a Sous Chef that can lead the staff and service with confidence. The right person will be a hard-working, high-volume Sous Chef that is looking to grow and develop their career with leadership opportunities. Destination Sous Chef Qualifications: 2+ years of experience in a high-volume, upscale environment with scratch-made food and hand-cut steaks Experience working in a kitchen in a destination location Experience in catering and banquets, on and off-site Experience and comfort with a variety of cooking including breakfast and pasty Progressive, calm, and confident leadership style- no fascists A positive, hard-working attitude Destination Sous Chef Responsibilities: Manage the kitchen staff with confidence and compassion Work with the FOH team to ensure a smooth, flawless service Work the line during busy shifts Work with the Executive Chef on scheduling, purchasing, and financial management Contribute ideas and creativity to specials and new menu items Assist with catering operations Destination Sous Chef Benefits: Apartment with utilities provided Amazing food, scenery, and location Opportunity to grow and develop with an amazing company 3 months off: October, November, December! Fantastic owners and property leaders No healthcare is offered or provided
About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Located on the beachfront between the Atlantic Ocean and Currituck Sound, our Sanderling Resort is as an idyllic of a workplace as they come. Between the hotel and private homes on location, the vast ocean and tranquil sound, protective dunes and dancing marsh grasses, and excellent staff with a CARE culture, we think you'll find Sanderling to be an excellent home away from home. Sanderling Resort boasts 120 guest rooms, and 18,448 sq ft of event space. Come be a part of something bigger! Benchmark Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Palm University (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) Overview Reporting to the Executive Chef the Banquet Sous Chef is responsible for the following: Direct supervision of day to day operation of all banquet functions. • Needs to understand the concepts and have the experience of interacting within a professional kitchen. • Direct supervision of day to day operations of all banquet functions. • Follows instructions and understand the philosophy of the Executive Chef and carry out those ideas, stressing them to associates. • To work with other individuals (cooks), on a one to one basis, instructing and guiding them in their jobs. • Ensures quality eye appeal, taste and monitors them daily. • Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods. • Implements new menus and sees to its proper implementations. • Maintain accurate administrative records on a timely basis and complete projects on time. • Ability to work in an organized fashion. • Ability to train and develop future culinary. • Ability to work in a pro-active fashion. • Daily walk through all kitchens, walk-ins for proper rotation of food and sanitation. • Daily routine check of mise en place and quality of food product. • Organize proper recipe file and keep updated. • Assists in other kitchens during non-banquet periods. Qualifications Minimum of 4 years of experience in a luxury hotel or resort with catering. Able to give directions to and manage, train and supervisor line cooks. Knowledge of all basic skills such as butchering, sauces, soups cooking of meat, fish and vegetables. Strong organizational skills in managing multiple events and ability to change direction. Other: The hotel functions seven (7) days a week and twenty-four (24) hours per day. All employees, both management and hourly, must realize this fact and be aware that at times it may be necessary to move employees from their accustomed shift as business demands. We are a drug-free workplace; criminal background required. We participate in Everify. EOE/M/F/D/V Benefits Paid Time Office Paid Holidays 401K with a match Health Insurance Dental and Vision Insurance FREE Life Insurance Hotel Room Discounts Part of the Pyramid Global Hospitality Team
Mar 27, 2024
Full time
About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Located on the beachfront between the Atlantic Ocean and Currituck Sound, our Sanderling Resort is as an idyllic of a workplace as they come. Between the hotel and private homes on location, the vast ocean and tranquil sound, protective dunes and dancing marsh grasses, and excellent staff with a CARE culture, we think you'll find Sanderling to be an excellent home away from home. Sanderling Resort boasts 120 guest rooms, and 18,448 sq ft of event space. Come be a part of something bigger! Benchmark Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Palm University (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) Overview Reporting to the Executive Chef the Banquet Sous Chef is responsible for the following: Direct supervision of day to day operation of all banquet functions. • Needs to understand the concepts and have the experience of interacting within a professional kitchen. • Direct supervision of day to day operations of all banquet functions. • Follows instructions and understand the philosophy of the Executive Chef and carry out those ideas, stressing them to associates. • To work with other individuals (cooks), on a one to one basis, instructing and guiding them in their jobs. • Ensures quality eye appeal, taste and monitors them daily. • Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods. • Implements new menus and sees to its proper implementations. • Maintain accurate administrative records on a timely basis and complete projects on time. • Ability to work in an organized fashion. • Ability to train and develop future culinary. • Ability to work in a pro-active fashion. • Daily walk through all kitchens, walk-ins for proper rotation of food and sanitation. • Daily routine check of mise en place and quality of food product. • Organize proper recipe file and keep updated. • Assists in other kitchens during non-banquet periods. Qualifications Minimum of 4 years of experience in a luxury hotel or resort with catering. Able to give directions to and manage, train and supervisor line cooks. Knowledge of all basic skills such as butchering, sauces, soups cooking of meat, fish and vegetables. Strong organizational skills in managing multiple events and ability to change direction. Other: The hotel functions seven (7) days a week and twenty-four (24) hours per day. All employees, both management and hourly, must realize this fact and be aware that at times it may be necessary to move employees from their accustomed shift as business demands. We are a drug-free workplace; criminal background required. We participate in Everify. EOE/M/F/D/V Benefits Paid Time Office Paid Holidays 401K with a match Health Insurance Dental and Vision Insurance FREE Life Insurance Hotel Room Discounts Part of the Pyramid Global Hospitality Team
Benefits Medical, Dental, Vision Insurance Paid vacation, paid Holidays 401k plan with employer match Long and short-term Disability Major Illness Insurance Accident Insurance Limited access to some resort amenities (Golf, etc) Retail and dining discounts Discounts at all Crescent Hotels & Resorts properties The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We're on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it's an outdoor lover's dream. When you work in paradise, is it still called work? No matter your career destination, we can help you get there! With our commitment to Diversity, Equity, Inclusion, and Belonging, everyone can create their own success story at Horseshoe Bay Resort. Great benefits packages, competitive pay and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events through the year are just a few of the MANY reasons to join our team. What are you waiting for? Job Benefits Associate housing and shuttle service Weekly meal subsidies Golf and Amenity Privileges Associate discounts Retail and Dining at Horseshoe Bay Resort Discounts at over 100 Crescent Hotels & Resorts properties throughout the country. Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans Critical Illness and Accident plans Associate Relief Fund Privileges based on occupancy and business levels Definition: The Sous Chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc . The Associate will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the property standard recipes and presentation techniques, while maintaining all applicable Texas state sanitation rules and regulations. General Duties: The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service. Last and certainly not least, work harmoniously with fellow Associates. Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Sets a positive example for guest relations. Ensures associates understand expectations and parameters. Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. Maintains purchasing, receiving and food storage standards. Ensure the quality of the food items and notify manager if a product does not meet specifications. Ensure production of food in a timely manner. Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards. Control proper usage and rotation of food. Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards. Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations or our members and guests. Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis. Maintain a neat, clean and sanitary workstation. Ensure outlined prep is completed in a timely manner for the next shift. Assist other departments as requested. Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload. Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team. Operate within established guidelines, policies, standards and constraints set forth by HSB Resort. Perform other job duties as assigned Adhere to all Property and Department standards including Safety Guidelines. Attend all Property and Departmental Trainings and Meetings as instructed. Wash, slice, peel and/or cut various foods to prepare for cooking or serving. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. Ensure work procedures, quality standards and menu specifications are adhered to. In an open kitchen, Member and Guest interaction are a must. Engage the Member/Guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with the our Member/guests. Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors. Be in constant communication with Lead Cook and Sous Chefs. Pass all tests given including the training in order to retain the knowledge needed to be an effective team member. Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by Culinary and Property Leadership. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items. Ensure the quality of the food items and notify manager if a product does not meet specifications. Inform Chef of any excess food items that can be used in daily specials of elsewhere. Maintain food logs for all food products. Communicate any assistance needed during busy periods to the Chef to insure optimum service to customers. Estimates daily production needs on a weekly basis and communicates production needs to kitchen team daily. Ensures Horseshoe Bay Resort policies are administered fairly and consistently. Assists Chef with all kitchen operations. Recognizes superior quality products, presentations and flavor. Empowers associates to provide excellent customer service. Strives to improve service performance through direct feedback from Medallia and Member Reviews. Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. Follows proper handling and right temperature of all food products. Communicates performance expectations in accordance with job descriptions for each position. Participates in the associate performance appraisal process, providing feedback as needed. Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary. Recognizes success performance and produces desired results. This person in this position will have to have excellent communication skills; basic level of computer knowledge; proficient with Microsoft Word, Excel; experience with Agilysys preferred. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Trains associates in safety procedures. Operates and maintains all department equipment and reports malfunctions. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental). Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types . click apply for full job details
Mar 26, 2024
Full time
Benefits Medical, Dental, Vision Insurance Paid vacation, paid Holidays 401k plan with employer match Long and short-term Disability Major Illness Insurance Accident Insurance Limited access to some resort amenities (Golf, etc) Retail and dining discounts Discounts at all Crescent Hotels & Resorts properties The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We're on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it's an outdoor lover's dream. When you work in paradise, is it still called work? No matter your career destination, we can help you get there! With our commitment to Diversity, Equity, Inclusion, and Belonging, everyone can create their own success story at Horseshoe Bay Resort. Great benefits packages, competitive pay and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events through the year are just a few of the MANY reasons to join our team. What are you waiting for? Job Benefits Associate housing and shuttle service Weekly meal subsidies Golf and Amenity Privileges Associate discounts Retail and Dining at Horseshoe Bay Resort Discounts at over 100 Crescent Hotels & Resorts properties throughout the country. Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans Critical Illness and Accident plans Associate Relief Fund Privileges based on occupancy and business levels Definition: The Sous Chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc . The Associate will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the property standard recipes and presentation techniques, while maintaining all applicable Texas state sanitation rules and regulations. General Duties: The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service. Last and certainly not least, work harmoniously with fellow Associates. Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Sets a positive example for guest relations. Ensures associates understand expectations and parameters. Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. Maintains purchasing, receiving and food storage standards. Ensure the quality of the food items and notify manager if a product does not meet specifications. Ensure production of food in a timely manner. Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards. Control proper usage and rotation of food. Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards. Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations or our members and guests. Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis. Maintain a neat, clean and sanitary workstation. Ensure outlined prep is completed in a timely manner for the next shift. Assist other departments as requested. Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload. Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team. Operate within established guidelines, policies, standards and constraints set forth by HSB Resort. Perform other job duties as assigned Adhere to all Property and Department standards including Safety Guidelines. Attend all Property and Departmental Trainings and Meetings as instructed. Wash, slice, peel and/or cut various foods to prepare for cooking or serving. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. Ensure work procedures, quality standards and menu specifications are adhered to. In an open kitchen, Member and Guest interaction are a must. Engage the Member/Guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with the our Member/guests. Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors. Be in constant communication with Lead Cook and Sous Chefs. Pass all tests given including the training in order to retain the knowledge needed to be an effective team member. Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by Culinary and Property Leadership. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items. Ensure the quality of the food items and notify manager if a product does not meet specifications. Inform Chef of any excess food items that can be used in daily specials of elsewhere. Maintain food logs for all food products. Communicate any assistance needed during busy periods to the Chef to insure optimum service to customers. Estimates daily production needs on a weekly basis and communicates production needs to kitchen team daily. Ensures Horseshoe Bay Resort policies are administered fairly and consistently. Assists Chef with all kitchen operations. Recognizes superior quality products, presentations and flavor. Empowers associates to provide excellent customer service. Strives to improve service performance through direct feedback from Medallia and Member Reviews. Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. Follows proper handling and right temperature of all food products. Communicates performance expectations in accordance with job descriptions for each position. Participates in the associate performance appraisal process, providing feedback as needed. Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary. Recognizes success performance and produces desired results. This person in this position will have to have excellent communication skills; basic level of computer knowledge; proficient with Microsoft Word, Excel; experience with Agilysys preferred. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Trains associates in safety procedures. Operates and maintains all department equipment and reports malfunctions. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental). Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types . click apply for full job details
ARAMARK Canada
St. John's, Newfoundland & Labrador (NL)
Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re seeking a Sous Chef to join the Dining Services team at Memorial University! As the Sous Chef, you will report to the Executive Chef and be responsible for supporting the Executive Chef & Residence Dining Manager in providing culinary leadership in the planning, production, administration, and management of high-quality food services at Memorial University. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities ? In the absence of the Executive Chef, plan, direct and guide culinary team in the execution of daily food service in a manner that meets and exceeds operational and financial targets, working alongside front line staff when necessary ? Leads and monitors Cooks and Food Service Workers? adherence to all Aramark operating standards and legislated standards within the component including company policy and procedure ? Remain compliant with regards to all OH&S policies, procedures and required activities (i.e., updated safety boards, inventory on First Aid Kits, proper chemical handling, monthly safety talks etc.) ? Assists with onboarding, coaching, and developing culinary staff. ? Assist with inventory and product ordering. ? Standardizes production recipes to ensure consistent quality. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? 5+ years? experience in culinary field required. ? 2+ years? experience in leadership role required. ? Culinary degree or Red Seal an asset ? Strong relationship building skills with clients and customers. ? Experience with food and labor costing ? Assertive, professional, and positive with ability to lead in a stressful environment. ? Must be flexible, as evenings and weekends required. ? Must be able to work independently with limited supervision. ? Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs. Aramark offers health benefits, paid vacation, paid sick time, complimentary uniforms, reimbursement on education and more! Aramark Canada is an equal opportunity employer. Accommodations for those with disabilities are available upon request. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Mar 26, 2024
Full time
Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re seeking a Sous Chef to join the Dining Services team at Memorial University! As the Sous Chef, you will report to the Executive Chef and be responsible for supporting the Executive Chef & Residence Dining Manager in providing culinary leadership in the planning, production, administration, and management of high-quality food services at Memorial University. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities ? In the absence of the Executive Chef, plan, direct and guide culinary team in the execution of daily food service in a manner that meets and exceeds operational and financial targets, working alongside front line staff when necessary ? Leads and monitors Cooks and Food Service Workers? adherence to all Aramark operating standards and legislated standards within the component including company policy and procedure ? Remain compliant with regards to all OH&S policies, procedures and required activities (i.e., updated safety boards, inventory on First Aid Kits, proper chemical handling, monthly safety talks etc.) ? Assists with onboarding, coaching, and developing culinary staff. ? Assist with inventory and product ordering. ? Standardizes production recipes to ensure consistent quality. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? 5+ years? experience in culinary field required. ? 2+ years? experience in leadership role required. ? Culinary degree or Red Seal an asset ? Strong relationship building skills with clients and customers. ? Experience with food and labor costing ? Assertive, professional, and positive with ability to lead in a stressful environment. ? Must be flexible, as evenings and weekends required. ? Must be able to work independently with limited supervision. ? Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs. Aramark offers health benefits, paid vacation, paid sick time, complimentary uniforms, reimbursement on education and more! Aramark Canada is an equal opportunity employer. Accommodations for those with disabilities are available upon request. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
The Berry Hill Resort and Conference Center in South Boston, Virginia, seeks to add a full-time Sous Chef to our culinary team. Southside Virginia's premiere wedding venue and conference center, Berry Hill, hosts two restaurants and The Library Bar at Berry Hill Resort. The Sous Chef at Berry Hill will work with the Executive Chef to provide guests with great food and a superior dining experience. The Sous Chef is responsible for the creation and presentation of food served to guests, as well as maintaining kitchen operations and ensuring cleanliness while maintaining a professional work environment. Duties and responsibilities will include ensuring that food items are properly prepared, cooked and plated, back-up of the kitchen staff to ensure basic preparation duties are competed before each shift, work with kitchen staff to ensure proper safety and sanitation guidelines are followed. Works closely with banquet manager to ensure timely communication of planned events are disseminated and all client expectations are met. Must have the ability to multi-task, work under pressure in a fast-paced environment, lift 50 pounds, work nights, weekends, holidays, and time requirements required for a private event, have a positive attitude, and be self-motivated. A high school diploma is required, and a college degree is preferred. Culinary School graduate a plus. To apply send resume to: Historic Landmark in the Heart of South Boston The Berry Hill Resort & Conference Center, Virginia's premier wedding venue, resort and conference center, is nestled amongst a tree-lined forest covering 700 acres in the heart of historic South Boston, Virginia. This National Historic Landmark welcomed its first guests to the beautiful Virginia countryside in 1728. Our History About three miles west of South Boston, on the north side of the Dan River, an inconspicuous farm road turns south off the River Road. The half-mile drive, once lined with stately ailanthus trees, now all but gone, ends at a mossy stone wall enclosing a shady park of some thirty acres, in the center of which, riding the crest of a low hill, stands "Berry Hill," the majestic home of the Bruces. The completeness of the property's composition is remarkable. It is even more remarkable that a house of such grandeur should so long have remained almost totally unknown outside the Halifax County area. The reason for this seems to be its remoteness from the other great mansions of the Commonwealth. Justly acclaimed as the finest example of domestic Greek Revival architecture in the United States, Berry Hill was chosen in 1968 for inclusion in the book, Architecture in Virginia, commissioned by then Governor Mills Godwin.
Mar 25, 2024
Full time
The Berry Hill Resort and Conference Center in South Boston, Virginia, seeks to add a full-time Sous Chef to our culinary team. Southside Virginia's premiere wedding venue and conference center, Berry Hill, hosts two restaurants and The Library Bar at Berry Hill Resort. The Sous Chef at Berry Hill will work with the Executive Chef to provide guests with great food and a superior dining experience. The Sous Chef is responsible for the creation and presentation of food served to guests, as well as maintaining kitchen operations and ensuring cleanliness while maintaining a professional work environment. Duties and responsibilities will include ensuring that food items are properly prepared, cooked and plated, back-up of the kitchen staff to ensure basic preparation duties are competed before each shift, work with kitchen staff to ensure proper safety and sanitation guidelines are followed. Works closely with banquet manager to ensure timely communication of planned events are disseminated and all client expectations are met. Must have the ability to multi-task, work under pressure in a fast-paced environment, lift 50 pounds, work nights, weekends, holidays, and time requirements required for a private event, have a positive attitude, and be self-motivated. A high school diploma is required, and a college degree is preferred. Culinary School graduate a plus. To apply send resume to: Historic Landmark in the Heart of South Boston The Berry Hill Resort & Conference Center, Virginia's premier wedding venue, resort and conference center, is nestled amongst a tree-lined forest covering 700 acres in the heart of historic South Boston, Virginia. This National Historic Landmark welcomed its first guests to the beautiful Virginia countryside in 1728. Our History About three miles west of South Boston, on the north side of the Dan River, an inconspicuous farm road turns south off the River Road. The half-mile drive, once lined with stately ailanthus trees, now all but gone, ends at a mossy stone wall enclosing a shady park of some thirty acres, in the center of which, riding the crest of a low hill, stands "Berry Hill," the majestic home of the Bruces. The completeness of the property's composition is remarkable. It is even more remarkable that a house of such grandeur should so long have remained almost totally unknown outside the Halifax County area. The reason for this seems to be its remoteness from the other great mansions of the Commonwealth. Justly acclaimed as the finest example of domestic Greek Revival architecture in the United States, Berry Hill was chosen in 1968 for inclusion in the book, Architecture in Virginia, commissioned by then Governor Mills Godwin.
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 24, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 24, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Duties and Responsibilities: Must have strong background in hotel restaurants, banquets, weddings. The Sous Chef is responsible for overseeing performance and strategy of the outlets and being accountable for meeting food quality standards and financial goals. Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
Mar 24, 2024
Full time
Duties and Responsibilities: Must have strong background in hotel restaurants, banquets, weddings. The Sous Chef is responsible for overseeing performance and strategy of the outlets and being accountable for meeting food quality standards and financial goals. Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
Duties and Responsibilities: Must have strong background in hotel restaurants, banquets, weddings. The Sous Chef is responsible for overseeing performance and strategy of the outlets and being accountable for meeting food quality standards and financial goals. Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
Mar 24, 2024
Full time
Duties and Responsibilities: Must have strong background in hotel restaurants, banquets, weddings. The Sous Chef is responsible for overseeing performance and strategy of the outlets and being accountable for meeting food quality standards and financial goals. Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
Job Description Position Title: Executive Sous Chef Location: Renowned Country Club, Springfield, PA Compensation: Up to $85,000 Annually, Plus Comprehensive Benefits Package Overview: Our prestigious country club in the bustling heart of Springfield, PA, is actively seeking an Executive Sous Chef. This role is designed for a culinary artist who thrives in a dynamic, high-volume environment and profoundly loves cooking. Our establishment prides itself on creating unparalleled dining experiences, and this position plays a crucial role in achieving that mission. Reporting Structure: Directly reports to the Executive Chef. Executive Sous Chef Role Responsibilities: Culinary Excellence: Spearhead implementing culinary initiatives, ensuring each dish reflects our commitment to quality and innovation. Menu Development: Collaborate in the creation of captivating menus, incorporating daily specials and seasonal variations that delight our members and guests. Team Leadership: The Executive Sous Chef will be instrumental in recruiting, training, and mentoring the culinary staff, fostering an environment of growth and excellence. Inventory Management: Oversee the procurement and management of food products, adhering to stringent quality standards and budgetary guidelines. Regulatory Compliance: The Executive Sous Chef will maintain immaculate kitchen conditions, upholding all health and safety regulations to ensure a safe dining environment. Policy Adherence: Ensure all kitchen operations align with established policies, emphasizing meticulous attention to detail and quality control. Collaborative Effort: The Executive Sous Chef will work with both front-of-house and back-of-house teams to ensure seamless service delivery and operational efficiency. Innovation and Prep: The Executive Sous chef will guide the kitchen staff in the art of meal preparation, from conception to execution, while also pioneering new culinary techniques to enhance our offerings. Exécutive Sous Chef Candidate Profile: Experience: A minimum of 3-5 years in Culinary Arts, with a strong preference for candidates with a background in a la carte service and high-volume environments. Certification: The Executive Sous Chef must hold a current ServSafe Certification. Skillset: The Executive Sous Chef must have a proven track record of reliability, keen attention to detail, and mastery over a broad spectrum of cooking techniques. Availability: The Executive Sous Chef will maintain a Flexible schedule with the ability to work nights, weekends, and holidays as required. Why Join Us? Our country club is more than just a workplace; it's a community where passion for culinary arts and exceptional service converge. Testimonials from our dedicated team highlight the rewarding nature of our environment, one that encourages creativity and personal growth. We offer a competitive salary, comprehensive benefits, and the opportunity to be part of a team that values excellence and innovation. Embark on a Culinary Journey with Us: If you are driven by a passion to create, lead, and inspire within the kitchen, we welcome you to apply for the position of Executive Sous Chef at our distinguished country club in Springfield, PA. Join us in setting the standard for culinary excellence and become a key player in our continued success. Please submit your application to Meet Your Recruiter Heather Koleser Heather brings over 30 years of operational experience in the hospitality industry to her recruiter position. She has a diverse background and has held key leadership positions over the last 20 years in the NYC market. She achieved success leading full service, fast casual, and QSR teams from a General Manager to COO level positions. She has a passion for leading teams to achieve operational success through coaching, and mentoring. Heather learned quickly in her career the hospitality industry is not just the food business but primarily a people business. The foundation of her success is built on hiring and developing the right people. Heather is excited to continue her career helping others connect, build lasting relationships, and find success through people. Heather earned a bachelor's degree from the University of Nevada, Las Vegas and currently resides in New Jersey with her husband and dog. In her spare time, she enjoys experiencing new food and culture through travel. Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States and Canada have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.
Mar 24, 2024
Full time
Job Description Position Title: Executive Sous Chef Location: Renowned Country Club, Springfield, PA Compensation: Up to $85,000 Annually, Plus Comprehensive Benefits Package Overview: Our prestigious country club in the bustling heart of Springfield, PA, is actively seeking an Executive Sous Chef. This role is designed for a culinary artist who thrives in a dynamic, high-volume environment and profoundly loves cooking. Our establishment prides itself on creating unparalleled dining experiences, and this position plays a crucial role in achieving that mission. Reporting Structure: Directly reports to the Executive Chef. Executive Sous Chef Role Responsibilities: Culinary Excellence: Spearhead implementing culinary initiatives, ensuring each dish reflects our commitment to quality and innovation. Menu Development: Collaborate in the creation of captivating menus, incorporating daily specials and seasonal variations that delight our members and guests. Team Leadership: The Executive Sous Chef will be instrumental in recruiting, training, and mentoring the culinary staff, fostering an environment of growth and excellence. Inventory Management: Oversee the procurement and management of food products, adhering to stringent quality standards and budgetary guidelines. Regulatory Compliance: The Executive Sous Chef will maintain immaculate kitchen conditions, upholding all health and safety regulations to ensure a safe dining environment. Policy Adherence: Ensure all kitchen operations align with established policies, emphasizing meticulous attention to detail and quality control. Collaborative Effort: The Executive Sous Chef will work with both front-of-house and back-of-house teams to ensure seamless service delivery and operational efficiency. Innovation and Prep: The Executive Sous chef will guide the kitchen staff in the art of meal preparation, from conception to execution, while also pioneering new culinary techniques to enhance our offerings. Exécutive Sous Chef Candidate Profile: Experience: A minimum of 3-5 years in Culinary Arts, with a strong preference for candidates with a background in a la carte service and high-volume environments. Certification: The Executive Sous Chef must hold a current ServSafe Certification. Skillset: The Executive Sous Chef must have a proven track record of reliability, keen attention to detail, and mastery over a broad spectrum of cooking techniques. Availability: The Executive Sous Chef will maintain a Flexible schedule with the ability to work nights, weekends, and holidays as required. Why Join Us? Our country club is more than just a workplace; it's a community where passion for culinary arts and exceptional service converge. Testimonials from our dedicated team highlight the rewarding nature of our environment, one that encourages creativity and personal growth. We offer a competitive salary, comprehensive benefits, and the opportunity to be part of a team that values excellence and innovation. Embark on a Culinary Journey with Us: If you are driven by a passion to create, lead, and inspire within the kitchen, we welcome you to apply for the position of Executive Sous Chef at our distinguished country club in Springfield, PA. Join us in setting the standard for culinary excellence and become a key player in our continued success. Please submit your application to Meet Your Recruiter Heather Koleser Heather brings over 30 years of operational experience in the hospitality industry to her recruiter position. She has a diverse background and has held key leadership positions over the last 20 years in the NYC market. She achieved success leading full service, fast casual, and QSR teams from a General Manager to COO level positions. She has a passion for leading teams to achieve operational success through coaching, and mentoring. Heather learned quickly in her career the hospitality industry is not just the food business but primarily a people business. The foundation of her success is built on hiring and developing the right people. Heather is excited to continue her career helping others connect, build lasting relationships, and find success through people. Heather earned a bachelor's degree from the University of Nevada, Las Vegas and currently resides in New Jersey with her husband and dog. In her spare time, she enjoys experiencing new food and culture through travel. Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States and Canada have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.
Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
Mar 24, 2024
Full time
Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
Sous Chef The Epicurean is located at 84 Queen St in beautiful Niagara-on-the-Lake. We are looking for a strong Sous Chef that will be able to handle fast pace and be well versed in all aspects of the kitchen As a Sous Chef, you will consistently provide guests with great food and excellent experience. Must work well with other team members. 2-3 Sous Chef positions available Why you should work at The Epicurean: Salary: according to experience Tips Benefits We are looking for a skilled, passionate, enthusiastic Sous Chef and to complete our team and have experience in the field. In order to qualify for our Sous Chef, you must have the following requirements: Must have previous 2-3 years' experience in this field. Multitasking Skills Degree or Diploma in Culinary Follow the direction of the Exec Chef Prepares food for the restaurant, events and is a team leader for those under them Works under the direction of the owner when chef is absent to show strong leadership when working with others Maintains a high level of cleanliness and demonstrates by example when using proper handling of food techniques Provides a healthy and positive work environment Assists the chef in menu planning alongside with the owners Working effectively and putting food up simultaneously in timing accordance About The Epicurean Restaurant: Epicurean is dedicated to providing our clientele great seasonal foods and phenomenal local wines from Niagara's region. Our cuisine is mainly Mediterranean based on fresh food locally produced and cooked by a very talented culinary team. It has a warm ambiance and our goal is to meet all your dining needs. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Casual Atmosphere. Great Food. Excellent Service. Job Types: Full-time, Part-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: sous chef: 3 years (preferred) Work Location: In person
Mar 24, 2024
Full time
Sous Chef The Epicurean is located at 84 Queen St in beautiful Niagara-on-the-Lake. We are looking for a strong Sous Chef that will be able to handle fast pace and be well versed in all aspects of the kitchen As a Sous Chef, you will consistently provide guests with great food and excellent experience. Must work well with other team members. 2-3 Sous Chef positions available Why you should work at The Epicurean: Salary: according to experience Tips Benefits We are looking for a skilled, passionate, enthusiastic Sous Chef and to complete our team and have experience in the field. In order to qualify for our Sous Chef, you must have the following requirements: Must have previous 2-3 years' experience in this field. Multitasking Skills Degree or Diploma in Culinary Follow the direction of the Exec Chef Prepares food for the restaurant, events and is a team leader for those under them Works under the direction of the owner when chef is absent to show strong leadership when working with others Maintains a high level of cleanliness and demonstrates by example when using proper handling of food techniques Provides a healthy and positive work environment Assists the chef in menu planning alongside with the owners Working effectively and putting food up simultaneously in timing accordance About The Epicurean Restaurant: Epicurean is dedicated to providing our clientele great seasonal foods and phenomenal local wines from Niagara's region. Our cuisine is mainly Mediterranean based on fresh food locally produced and cooked by a very talented culinary team. It has a warm ambiance and our goal is to meet all your dining needs. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Casual Atmosphere. Great Food. Excellent Service. Job Types: Full-time, Part-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: sous chef: 3 years (preferred) Work Location: In person
Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
Mar 24, 2024
Full time
Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
The Resort at Paws Up is America's premier luxury ranch resort. Set on a 37,000-acre ranch, Paws Up embodies the spirit of the American West. It's a family owned and award-winning destination that truly inspires. The Resort at Paws Up is seeking to add a Pastry Sous Chef to our team. The role of the Pastry Sous Chef is to assist the Pastry Chef in leading our pastry team in the production and direction of preparing a variety of desserts, pastries or other amenities for the various outlets and events at The Resort at Paws Up. This position is responsible for enhancement of creativity, timely execution and involvement within various culinary events. The Primary Functions are: Create new and exciting desserts to refresh our menus and engage our guests. Prepare a wide variety of goods such as cakes, cookies, pies, etc. following traditional and modern recipes. Work closely with the Culinary leadership team to assist in creating menus that are unique and restaurant specific. Creativity is strongly encouraged. Carry out and monitor the production of pastry items to specifications and ensure that consistency and quality are executed to the highest standard. Supervise and coordinate the preparation and production of all pastry items according to the highest standards and menu planning. Monitor stock pars for baking ingredients and make appropriate orders. Provide day-to-day guidance and oversight of team members; actively promote, train, coach, and recognize performance. Keep up-to-date knowledge on all menu items including preparation, any allergens, and alternative preparations. Maintain an orderly cooking station and adhere to health and safety standards. Promote teamwork and foster a harmonious working environment, often under strict timelines and short turnarounds. Understand how to flex when necessary to meet labor expectations; ability to adjust daily operations to be in line with the budget with final approval by Executive Chef and Pastry Chef. Improve service by communicating and assist the team to understand our guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management to the Pastry Chef. Attend and participate all mandatory meetings and training. Communicate and maintain timelines and priorities. Maintain flexible hours to accommodate guest and special event needs, due to the cyclical nature of the hospitality industry; position requires full availability including evenings, weekends, holidays or as needed. Looking for Team Members with: High school diploma, GED or vocational training or job-related coursework Minimum of 4 years of experience in the Pastry field Minimum of 2 years of experience in management of a team Proven ability to lead and manage a team Knowledge of genuine hospitality and service management Demonstrate the ability to work efficiently in a fast-paced environment Display a sense of urgency, attention to detail, and a strong desire for continued learning Enjoy the challenge of effectively managing multiple tasks without sacrificing quality Valid Montana Food Handler's license Valid driver's license and the ability to meet company driving policy Team Members can look forward to: 401K (Discretionary) Medical, Dental, Vision Employee Assistance Program Complimentary Lunch Provided Referral Bonus (Get paid to recruit) Carpool reimbursement $5-$20/Day Employee Discounts on Merchandise PTO - 9 Floating Holidays and 15 Personal Opportunities for career development and advancement Life Insurance, Long Term and Short-Term Disability Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Mar 23, 2024
Full time
The Resort at Paws Up is America's premier luxury ranch resort. Set on a 37,000-acre ranch, Paws Up embodies the spirit of the American West. It's a family owned and award-winning destination that truly inspires. The Resort at Paws Up is seeking to add a Pastry Sous Chef to our team. The role of the Pastry Sous Chef is to assist the Pastry Chef in leading our pastry team in the production and direction of preparing a variety of desserts, pastries or other amenities for the various outlets and events at The Resort at Paws Up. This position is responsible for enhancement of creativity, timely execution and involvement within various culinary events. The Primary Functions are: Create new and exciting desserts to refresh our menus and engage our guests. Prepare a wide variety of goods such as cakes, cookies, pies, etc. following traditional and modern recipes. Work closely with the Culinary leadership team to assist in creating menus that are unique and restaurant specific. Creativity is strongly encouraged. Carry out and monitor the production of pastry items to specifications and ensure that consistency and quality are executed to the highest standard. Supervise and coordinate the preparation and production of all pastry items according to the highest standards and menu planning. Monitor stock pars for baking ingredients and make appropriate orders. Provide day-to-day guidance and oversight of team members; actively promote, train, coach, and recognize performance. Keep up-to-date knowledge on all menu items including preparation, any allergens, and alternative preparations. Maintain an orderly cooking station and adhere to health and safety standards. Promote teamwork and foster a harmonious working environment, often under strict timelines and short turnarounds. Understand how to flex when necessary to meet labor expectations; ability to adjust daily operations to be in line with the budget with final approval by Executive Chef and Pastry Chef. Improve service by communicating and assist the team to understand our guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management to the Pastry Chef. Attend and participate all mandatory meetings and training. Communicate and maintain timelines and priorities. Maintain flexible hours to accommodate guest and special event needs, due to the cyclical nature of the hospitality industry; position requires full availability including evenings, weekends, holidays or as needed. Looking for Team Members with: High school diploma, GED or vocational training or job-related coursework Minimum of 4 years of experience in the Pastry field Minimum of 2 years of experience in management of a team Proven ability to lead and manage a team Knowledge of genuine hospitality and service management Demonstrate the ability to work efficiently in a fast-paced environment Display a sense of urgency, attention to detail, and a strong desire for continued learning Enjoy the challenge of effectively managing multiple tasks without sacrificing quality Valid Montana Food Handler's license Valid driver's license and the ability to meet company driving policy Team Members can look forward to: 401K (Discretionary) Medical, Dental, Vision Employee Assistance Program Complimentary Lunch Provided Referral Bonus (Get paid to recruit) Carpool reimbursement $5-$20/Day Employee Discounts on Merchandise PTO - 9 Floating Holidays and 15 Personal Opportunities for career development and advancement Life Insurance, Long Term and Short-Term Disability Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Overview Copley Hospital is looking for a Sous Chef to join our team! This is a leadership position assisting the Executive Chef in daily operations of the kitchen, including development, inventory, purchasing and watching costs. The Sous Chef will oversee the activities of the kitchen staff, monitor food production, service, and presentation. This position will require the understanding of local, federal and sanitation regulations. Contributes in the activities of managing, development of processes and procedures, hiring, ordering and accountability of staff. They will maintain all required compliance documentation, help manage budgets, and all schedules. They will aim to achieve the highest possible hospitality standards. This position will require cleaning and kitchen maintenance. The ideal candidate will have a focus on kitchen organization, especially in regards to food storage areas. The candidate will assist all levels of kitchen management with ensuring product is properly rotated and stored to ensure service of the freshest possible ingredients. The candidate will make sure food is always properly labelled and stored to keep our staff and patients safe and satisfied. Responsibilities Has ability to lead and teach staff in the execution of all menus; Has advanced knowledge of all cooking methods and procedures; Understands menu engineering, assists with development of new menu items and recipes; Provide meals for patients and visitors of the community; Maintains inventory par levels in accordance with established menus and consumption needs; Procures and receives supplies and equipment following established procedures; Operates food program within defined budgetary guidelines; Understands diets and modified food consistency diets; Manages staff schedules, time and attendance when Exec. Chef is not present. Aids in the performance of the cafeteria as well as kitchen and patient line service; Learns, understands, practices all guidelines set forth by ServeSafe program; documents information as required, has knowledge of maintenance request software Ensures that all food service areas are maintained in a clean and sanitary manner according to State, local and ServSafe guidelines; Operates various departmental equipment (ovens, mixers, fryolators, etc.); Supportive and friendly to co-workers; patients, staff and visitors; Maintains successful attendance and performance standards; Has ability to meet physical demands of position. Hold employees accountable to all working S.O.P.'s, policies and Ability to order all product needed for the success of the department Assumes other duties as assigned Qualifications High School diploma or equivalent. Secondary or technical training desired 3 to 4 years of restaurant, hospital, or institutional cooking as a head cook Skills: Advanced culinary skills. Interpersonal and organizational skills
Mar 23, 2024
Full time
Overview Copley Hospital is looking for a Sous Chef to join our team! This is a leadership position assisting the Executive Chef in daily operations of the kitchen, including development, inventory, purchasing and watching costs. The Sous Chef will oversee the activities of the kitchen staff, monitor food production, service, and presentation. This position will require the understanding of local, federal and sanitation regulations. Contributes in the activities of managing, development of processes and procedures, hiring, ordering and accountability of staff. They will maintain all required compliance documentation, help manage budgets, and all schedules. They will aim to achieve the highest possible hospitality standards. This position will require cleaning and kitchen maintenance. The ideal candidate will have a focus on kitchen organization, especially in regards to food storage areas. The candidate will assist all levels of kitchen management with ensuring product is properly rotated and stored to ensure service of the freshest possible ingredients. The candidate will make sure food is always properly labelled and stored to keep our staff and patients safe and satisfied. Responsibilities Has ability to lead and teach staff in the execution of all menus; Has advanced knowledge of all cooking methods and procedures; Understands menu engineering, assists with development of new menu items and recipes; Provide meals for patients and visitors of the community; Maintains inventory par levels in accordance with established menus and consumption needs; Procures and receives supplies and equipment following established procedures; Operates food program within defined budgetary guidelines; Understands diets and modified food consistency diets; Manages staff schedules, time and attendance when Exec. Chef is not present. Aids in the performance of the cafeteria as well as kitchen and patient line service; Learns, understands, practices all guidelines set forth by ServeSafe program; documents information as required, has knowledge of maintenance request software Ensures that all food service areas are maintained in a clean and sanitary manner according to State, local and ServSafe guidelines; Operates various departmental equipment (ovens, mixers, fryolators, etc.); Supportive and friendly to co-workers; patients, staff and visitors; Maintains successful attendance and performance standards; Has ability to meet physical demands of position. Hold employees accountable to all working S.O.P.'s, policies and Ability to order all product needed for the success of the department Assumes other duties as assigned Qualifications High School diploma or equivalent. Secondary or technical training desired 3 to 4 years of restaurant, hospital, or institutional cooking as a head cook Skills: Advanced culinary skills. Interpersonal and organizational skills