Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 01, 2024
Full time
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Executive Chef Dining Room Manager Christiansburg and Roanoke. We have two openings for restaurant concepts located in Christiansburg, VA and Roanoke, Virginia. The Executive Chef or Head Chef will have experience managing a high volume, full service kitchen operation. Experience with hand cut steaks, fresh, scratch recipes and an eclectic menu will be required. The Dining Room Manager will run FOH shifts in a high volume, casual themed operation with full bar. These are locally owned concepts offering job stability, career advancement opportunities, growth and a great work balance. If you have KM/Chef/Executive Chef experience or if you are an Assistant Manager looking to trade up in concepts then this could be an excellent opportunity. To learn more about the roles please submit your resumes by return e mail. Salary ranges up to $60K depending on experience. Presented by Tom Bull with Gecko Hospitality
Apr 30, 2024
Executive Chef Dining Room Manager Christiansburg and Roanoke. We have two openings for restaurant concepts located in Christiansburg, VA and Roanoke, Virginia. The Executive Chef or Head Chef will have experience managing a high volume, full service kitchen operation. Experience with hand cut steaks, fresh, scratch recipes and an eclectic menu will be required. The Dining Room Manager will run FOH shifts in a high volume, casual themed operation with full bar. These are locally owned concepts offering job stability, career advancement opportunities, growth and a great work balance. If you have KM/Chef/Executive Chef experience or if you are an Assistant Manager looking to trade up in concepts then this could be an excellent opportunity. To learn more about the roles please submit your resumes by return e mail. Salary ranges up to $60K depending on experience. Presented by Tom Bull with Gecko Hospitality
AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT QUALITY OF LIFE - A PEOPLE FIRST CULTURE NOW HIRING General Manager/MP Agm Chef KM- Sous Chef Foh Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Benefits Competitive starting wages Opportunity for advancement Bonus Potential 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The companies we represent require a "minimum of two years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP:Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 80k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 55k +bonus + 401k AGM: Up to 75k + bonus k Visit our website at (link removed)
May 01, 2024
AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT QUALITY OF LIFE - A PEOPLE FIRST CULTURE NOW HIRING General Manager/MP Agm Chef KM- Sous Chef Foh Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Benefits Competitive starting wages Opportunity for advancement Bonus Potential 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The companies we represent require a "minimum of two years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP:Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 80k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 55k +bonus + 401k AGM: Up to 75k + bonus k Visit our website at (link removed)
Direct Hire Opening! This Jobot Job is hosted by: Chuck Wirtz Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $50,000 - $60,000 per year A bit about us: We have been around for over 60 years! Why join us? We are a growing organization looking for talented team members! Job Details We are seeking a dynamic and highly skilled Kitchen Manager to join our team. This is a permanent position that offers a unique opportunity to lead and manage our bustling kitchen operations. As the Kitchen Manager, you will will be be responsible for overseeing all aspects of the kitchen, from managing kitchen staff and coordinating food orders to ensuring that every dish that leaves the the kitchen is of the the highest quality. You will be the key person to to ensure our kitchen runs smoothly and efficiently, and that our customers are provided with an exceptional dining experience. Responsibilities: Oversee and manage all areas of the kitchen and ensure all operations run smoothly. Ensure the kitchen complies with health and safety regulations. Supervise kitchen staff and coordinate food orders. Oversee the food preparation process, ensuring high quality and consistency. Plan and price menu items, order supplies, and keep records and accounts. Recruit, train, and supervise kitchen kitchen staff. Coordinate with the restaurant management team on supply ordering, budget, and kitchen efficiency and staffing. Implement and maintain food safety standards and procedures. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Create and implement kitchen cleaning schedules and ensure hygiene and food safety standards are met. Qualifications: Proven experience as a Kitchen Manager or a role of similar capacity. Familiarity with kitchen sanitation and safety regulations. Excellent knowledge of kitchen operations and food preparation. Strong leadership and management skills. Ability to work in a fast-paced environment. Ability to handle and resolve conflicts efficiently. Excellent communication and interpersonal skills. Exceptional understanding of various cooking methods, ingredients, equipment equipment and procedures. Proficiency in using various cooking equipment, utensils, and appliances. Strong problem-solving and decision-making-making skills. Proficient in maintaining guidelines and standards in the kitchen. Must have a Food Safety Certificate. Culinary school diploma or degree in food service management or related field is preferred. A minimum of 3 years of experience in a similar role is required. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
May 01, 2024
Full time
Direct Hire Opening! This Jobot Job is hosted by: Chuck Wirtz Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $50,000 - $60,000 per year A bit about us: We have been around for over 60 years! Why join us? We are a growing organization looking for talented team members! Job Details We are seeking a dynamic and highly skilled Kitchen Manager to join our team. This is a permanent position that offers a unique opportunity to lead and manage our bustling kitchen operations. As the Kitchen Manager, you will will be be responsible for overseeing all aspects of the kitchen, from managing kitchen staff and coordinating food orders to ensuring that every dish that leaves the the kitchen is of the the highest quality. You will be the key person to to ensure our kitchen runs smoothly and efficiently, and that our customers are provided with an exceptional dining experience. Responsibilities: Oversee and manage all areas of the kitchen and ensure all operations run smoothly. Ensure the kitchen complies with health and safety regulations. Supervise kitchen staff and coordinate food orders. Oversee the food preparation process, ensuring high quality and consistency. Plan and price menu items, order supplies, and keep records and accounts. Recruit, train, and supervise kitchen kitchen staff. Coordinate with the restaurant management team on supply ordering, budget, and kitchen efficiency and staffing. Implement and maintain food safety standards and procedures. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Create and implement kitchen cleaning schedules and ensure hygiene and food safety standards are met. Qualifications: Proven experience as a Kitchen Manager or a role of similar capacity. Familiarity with kitchen sanitation and safety regulations. Excellent knowledge of kitchen operations and food preparation. Strong leadership and management skills. Ability to work in a fast-paced environment. Ability to handle and resolve conflicts efficiently. Excellent communication and interpersonal skills. Exceptional understanding of various cooking methods, ingredients, equipment equipment and procedures. Proficiency in using various cooking equipment, utensils, and appliances. Strong problem-solving and decision-making-making skills. Proficient in maintaining guidelines and standards in the kitchen. Must have a Food Safety Certificate. Culinary school diploma or degree in food service management or related field is preferred. A minimum of 3 years of experience in a similar role is required. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Job title Assistant Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Non-Exempt Position Summary Provides support and assistance to the unit manager in the areas of scheduling, time and attendance tracking, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. This position will require the manager to be hands on and on the floor during peak times supporting employees and providing excellent customer service. The Assistant Manager is responsible for implementing and maintaining all operational procedures and programs related to the dining operations. Expected Hours of Work This is a full time position whose schedule is based on the customers' needs and needs of the business. The position primarily works a set schedule during the school year, includes 1 weekend day and can include weekends, evenings, and late night hours. The position requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year (estimated 32 weeks), and additional hours during peak periods of business and special events. Scheduled shifts can vary in length. Weekends and evenings are required. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek. Essential Functions Staff Supervision Participates in subordinate coaching, counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains schedules in payroll/time and attendance system, creates/maintains schedules in terms of request for days off, substitutions, dropping/filling shifts. Oversees student manager program - keeping track of attendance issues for student employees in terms of progressive disciplinary actions. Maintains and updates unit checklists for all stations and employees. Maintains micros system or operating system for the unit. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Production Management Assures efficiency in ordering, receiving and storage process for the unit. Provides leadership for the development of menu concepts and special promotions. Works with Unit Manager and Executive Chef to assure unit is aligned with company's culinary vision. Assures that menus, recipes, modifications/exceptions, and culinary initiatives are reviewed with the Unit Manager and Executive Chef for input and approval. Assures the excellence of all food production aspects including food presentation, safety and sanitation, recipe changes and product development, menu item pricing and market analysis, inventory, requisitions and transfers. Hands-on understanding of multi-unit operations. Service Management Establishes the customer service expectations for the unit including staff training, and processes to gather and respond to customer feedback (internal customer) and suggestions. Assures development and maintenance of appropriate signage for the unit. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. 2 years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 01, 2024
Full time
Job title Assistant Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Non-Exempt Position Summary Provides support and assistance to the unit manager in the areas of scheduling, time and attendance tracking, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. This position will require the manager to be hands on and on the floor during peak times supporting employees and providing excellent customer service. The Assistant Manager is responsible for implementing and maintaining all operational procedures and programs related to the dining operations. Expected Hours of Work This is a full time position whose schedule is based on the customers' needs and needs of the business. The position primarily works a set schedule during the school year, includes 1 weekend day and can include weekends, evenings, and late night hours. The position requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year (estimated 32 weeks), and additional hours during peak periods of business and special events. Scheduled shifts can vary in length. Weekends and evenings are required. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek. Essential Functions Staff Supervision Participates in subordinate coaching, counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains schedules in payroll/time and attendance system, creates/maintains schedules in terms of request for days off, substitutions, dropping/filling shifts. Oversees student manager program - keeping track of attendance issues for student employees in terms of progressive disciplinary actions. Maintains and updates unit checklists for all stations and employees. Maintains micros system or operating system for the unit. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Production Management Assures efficiency in ordering, receiving and storage process for the unit. Provides leadership for the development of menu concepts and special promotions. Works with Unit Manager and Executive Chef to assure unit is aligned with company's culinary vision. Assures that menus, recipes, modifications/exceptions, and culinary initiatives are reviewed with the Unit Manager and Executive Chef for input and approval. Assures the excellence of all food production aspects including food presentation, safety and sanitation, recipe changes and product development, menu item pricing and market analysis, inventory, requisitions and transfers. Hands-on understanding of multi-unit operations. Service Management Establishes the customer service expectations for the unit including staff training, and processes to gather and respond to customer feedback (internal customer) and suggestions. Assures development and maintenance of appropriate signage for the unit. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. 2 years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Unit Description: Success is yours when you collaborate and work hard in our team-based culture! RELOCATION ASSISTANCE PROVIDED! Sodexo is seeking an Executive Chef - Campus Dining for Truman State University located in Kirksville, MO. Nestled in the heart of Northeast Missouri, Kirksville boasts a historic downtown square surrounded by a 3,000 acre state park and some of the nation's top hunting grounds. From classic small town festivals to premier cultural events, Kirksville's vibrant blend of art, history, recreation and nature will impress you. Truman State University has been ranked for 18 consecutive years as the public university in the Mid-West region by U.S. News & World Report and ranked on Kiplinger's list of the 100 Best Public College Values in the nation. With a student enrollment of approximately 5000 plus 1500 faculty members, our food operations include 2 resident dining halls, retail food venues and catering. The Executive Chef will report directly to our General Manager and manage approximately 25-30 hourly employees. We are looking for candidates with a background in large volume food production, strong financial acumen and strong knowledge of BOH operations. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations and excellence, ensure food safety, sanitation and workplace safety standard compliance and procedures; and/or have working knowledge of automated food inventory, ordering, production, and management systems. Is this opportunity right for you? We are looking for candidates who: have high quality food service experience in high volume, premier culinary environment have a strong culinary background, with the demonstrated ability to stay current with new culinary trends, have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively; have a passion for food and innovation can manage multiple priorities, demonstrate professional communication skills, manage coaching and employee development skills; and/or demonstrate working knowledge of DRIVE, The Market Connection (TMC) and is proficient in computer skills and report management experience. This does not apply to external candidates. Learn more about Truman State University at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Not the job for you? We offer Food Service Management and Catering positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management specializing in Catering. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Apr 29, 2024
Full time
Unit Description: Success is yours when you collaborate and work hard in our team-based culture! RELOCATION ASSISTANCE PROVIDED! Sodexo is seeking an Executive Chef - Campus Dining for Truman State University located in Kirksville, MO. Nestled in the heart of Northeast Missouri, Kirksville boasts a historic downtown square surrounded by a 3,000 acre state park and some of the nation's top hunting grounds. From classic small town festivals to premier cultural events, Kirksville's vibrant blend of art, history, recreation and nature will impress you. Truman State University has been ranked for 18 consecutive years as the public university in the Mid-West region by U.S. News & World Report and ranked on Kiplinger's list of the 100 Best Public College Values in the nation. With a student enrollment of approximately 5000 plus 1500 faculty members, our food operations include 2 resident dining halls, retail food venues and catering. The Executive Chef will report directly to our General Manager and manage approximately 25-30 hourly employees. We are looking for candidates with a background in large volume food production, strong financial acumen and strong knowledge of BOH operations. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations and excellence, ensure food safety, sanitation and workplace safety standard compliance and procedures; and/or have working knowledge of automated food inventory, ordering, production, and management systems. Is this opportunity right for you? We are looking for candidates who: have high quality food service experience in high volume, premier culinary environment have a strong culinary background, with the demonstrated ability to stay current with new culinary trends, have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively; have a passion for food and innovation can manage multiple priorities, demonstrate professional communication skills, manage coaching and employee development skills; and/or demonstrate working knowledge of DRIVE, The Market Connection (TMC) and is proficient in computer skills and report management experience. This does not apply to external candidates. Learn more about Truman State University at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Not the job for you? We offer Food Service Management and Catering positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management specializing in Catering. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Job Description Resort Lifestyle Communities is accepting applications for a Sous Chef to provide resort-style food and hospitality while developing strong, positive, and lasting relationships with our residents and guests. The Sous Chef works collaboratively with the Executive Chef, Community Managers and other Culinary and Dining team members. Schedule, Benefits and Pay: You will work lunch and dinner shift Tuesday-Saturday (evening meal ends at 6:30pm-no late nights!). You can enjoy a delicious free meal during your shift! As a valued Employee, you can get access to your earned income when you need it with OnDemand Pay. Receive $592 stipend per month from our company to apply towards any benefit(s) you select, including: Health, Dental, and Vision Insurance Life Insurance Short Term and/or Long Term Disability Health Savings Account (HSA), Medical Flexible Spending Account (FSA), Dependent Care (FSA) and Lifestyle Spending Account (LSA). Accident Insurance and Hospital Indemnity Legal and Identity Theft Insurance You will receive paid holidays and vacation time, as well as a 401(k) with a generous employer match. You will receive great pay and work/life balance. Responsibilities and Duties: You will safely and efficiently cook meats, fish, vegetables, soups, eggs, and other foods in a scratch-based kitchen while maintaining a clean and sanitary work station area. You will execute a dynamic menu utilizing different cooking styles while ensuring appealing resort-like presentation for all food. You will learn side by side from our expert Executive Chef and provide leadership support in the Executive Chef s absence. You will monitor and stock the Chef s Pantry; and log temperatures. You must live by our Core Values of Respect, Kindness & Compassion, Honesty, and Service Excellence. Qualifications: Previous leadership experience in culinary preparation and cooking preferred. High school diploma or equivalent (GED) required; culinary degree or other higher education preferred. Basic computer skills required; data entry experience preferred. Ability to secure appropriate food handler permits as required by local ordinances within two weeks of first day of employment. Must be 18 years of age or older. If you have a servant heart, a passion for hospitality and are eager to make a difference, complete our on-line application today and you'll hear from us soon! We are Resort Lifestyle Communities, a family-owned company established over twenty years ago. We specialize in providing all-inclusive, independent, resort-style 55-and-over senior living retirement communities all across the nation. Our Home Office is based out of Lincoln, Nebraska and we are rapidly growing and expanding! EOE/ADA
May 03, 2024
Full time
Job Description Resort Lifestyle Communities is accepting applications for a Sous Chef to provide resort-style food and hospitality while developing strong, positive, and lasting relationships with our residents and guests. The Sous Chef works collaboratively with the Executive Chef, Community Managers and other Culinary and Dining team members. Schedule, Benefits and Pay: You will work lunch and dinner shift Tuesday-Saturday (evening meal ends at 6:30pm-no late nights!). You can enjoy a delicious free meal during your shift! As a valued Employee, you can get access to your earned income when you need it with OnDemand Pay. Receive $592 stipend per month from our company to apply towards any benefit(s) you select, including: Health, Dental, and Vision Insurance Life Insurance Short Term and/or Long Term Disability Health Savings Account (HSA), Medical Flexible Spending Account (FSA), Dependent Care (FSA) and Lifestyle Spending Account (LSA). Accident Insurance and Hospital Indemnity Legal and Identity Theft Insurance You will receive paid holidays and vacation time, as well as a 401(k) with a generous employer match. You will receive great pay and work/life balance. Responsibilities and Duties: You will safely and efficiently cook meats, fish, vegetables, soups, eggs, and other foods in a scratch-based kitchen while maintaining a clean and sanitary work station area. You will execute a dynamic menu utilizing different cooking styles while ensuring appealing resort-like presentation for all food. You will learn side by side from our expert Executive Chef and provide leadership support in the Executive Chef s absence. You will monitor and stock the Chef s Pantry; and log temperatures. You must live by our Core Values of Respect, Kindness & Compassion, Honesty, and Service Excellence. Qualifications: Previous leadership experience in culinary preparation and cooking preferred. High school diploma or equivalent (GED) required; culinary degree or other higher education preferred. Basic computer skills required; data entry experience preferred. Ability to secure appropriate food handler permits as required by local ordinances within two weeks of first day of employment. Must be 18 years of age or older. If you have a servant heart, a passion for hospitality and are eager to make a difference, complete our on-line application today and you'll hear from us soon! We are Resort Lifestyle Communities, a family-owned company established over twenty years ago. We specialize in providing all-inclusive, independent, resort-style 55-and-over senior living retirement communities all across the nation. Our Home Office is based out of Lincoln, Nebraska and we are rapidly growing and expanding! EOE/ADA
Job Description Description: A DAY IN THE LIFE OF A PASTRY SOUS CHEF: As a Pastry manager in our kitchen, you are part of an a-la-carte culinary staff that prepares elegant, delicious cakes, much-desired pastries and breads. You are passionate about good food, upholding our exceptional standards, and exceeding our members' expectations. Each shift, you get the chance to prepare desserts. You carefully follow recipes and work hard to ensure the quality, consistency, and timeliness of our food. In addition to the proper food prep, you ensure it is properly stored and handled. You inspect food prep and serving areas regularly to ensure safe, sanitary food-handling practices. You love the camaraderie that comes with working as part of a cohesive culinary team in a tightly run kitchen. You enjoy working in a fast-paced environment where time goes by quickly. TYPICAL WORK SCHEDULE: This salaried position typically works a schedule which varies with Monday and one other variable day off. WHO WE ARE: Since 1887, Piedmont Driving Club has a wonderful history of entertaining the social elite of the South, as well as countless notable guests from all walks of life. In keeping with its original purpose the promotion of recreation and enjoyment for its members and their families - we provide outstanding facilities to meet the desires of the membership for dining, golf, tennis, swimming, squash, and fitness activities. We are committed to our employees, members, and communities - which is why in addition to competitive pay and benefits, we provide a family-friendly work environment, lasting friendships, and long-tenured staff. We are proud to offer an exciting career environment where our team members' expertise and talent really makes an impact. We offer competitive pay, generous benefits, and perks. These include partial employer-subsidized medical insurance premiums, weekly pay with On-Demand Pay for emergencies, paid time off accrued weekly, a profit-sharing retirement plan, free parking, and a complimentary daily shift meal with beverages. OUR VALUES: Professionalism, accountability, communication, quality, and teamwork! Requirements: High School Diploma or GED Three+ years of experience as a pastry sous chef in a predominantly scratch retail, club, hotel or restaurant bakery setting Previous supervisory experience Certificate or diploma from a recognized bakery and pastry culinary arts training or degree program preferred Degree from a post-secondary culinary arts training program preferred Previous country club work experience preferred Ability to stand for long periods of time Physical ability to lift up to 50 pounds Are you organized and attentive to detail? Are you reliable? Do you work well leading a team? Do you have strong communication skills? Can you provide helpful and thoughtful direction? Are you quick on your feet and able to work in a fast-paced environment? If so, we want to meet you! Apply now with our initial three-minute, mobile-friendly application! Location: 30309 Compensation details: 0 Yearly Salary PIb5feb088dd2c-4193
May 03, 2024
Full time
Job Description Description: A DAY IN THE LIFE OF A PASTRY SOUS CHEF: As a Pastry manager in our kitchen, you are part of an a-la-carte culinary staff that prepares elegant, delicious cakes, much-desired pastries and breads. You are passionate about good food, upholding our exceptional standards, and exceeding our members' expectations. Each shift, you get the chance to prepare desserts. You carefully follow recipes and work hard to ensure the quality, consistency, and timeliness of our food. In addition to the proper food prep, you ensure it is properly stored and handled. You inspect food prep and serving areas regularly to ensure safe, sanitary food-handling practices. You love the camaraderie that comes with working as part of a cohesive culinary team in a tightly run kitchen. You enjoy working in a fast-paced environment where time goes by quickly. TYPICAL WORK SCHEDULE: This salaried position typically works a schedule which varies with Monday and one other variable day off. WHO WE ARE: Since 1887, Piedmont Driving Club has a wonderful history of entertaining the social elite of the South, as well as countless notable guests from all walks of life. In keeping with its original purpose the promotion of recreation and enjoyment for its members and their families - we provide outstanding facilities to meet the desires of the membership for dining, golf, tennis, swimming, squash, and fitness activities. We are committed to our employees, members, and communities - which is why in addition to competitive pay and benefits, we provide a family-friendly work environment, lasting friendships, and long-tenured staff. We are proud to offer an exciting career environment where our team members' expertise and talent really makes an impact. We offer competitive pay, generous benefits, and perks. These include partial employer-subsidized medical insurance premiums, weekly pay with On-Demand Pay for emergencies, paid time off accrued weekly, a profit-sharing retirement plan, free parking, and a complimentary daily shift meal with beverages. OUR VALUES: Professionalism, accountability, communication, quality, and teamwork! Requirements: High School Diploma or GED Three+ years of experience as a pastry sous chef in a predominantly scratch retail, club, hotel or restaurant bakery setting Previous supervisory experience Certificate or diploma from a recognized bakery and pastry culinary arts training or degree program preferred Degree from a post-secondary culinary arts training program preferred Previous country club work experience preferred Ability to stand for long periods of time Physical ability to lift up to 50 pounds Are you organized and attentive to detail? Are you reliable? Do you work well leading a team? Do you have strong communication skills? Can you provide helpful and thoughtful direction? Are you quick on your feet and able to work in a fast-paced environment? If so, we want to meet you! Apply now with our initial three-minute, mobile-friendly application! Location: 30309 Compensation details: 0 Yearly Salary PIb5feb088dd2c-4193
Job Description Sous Chef ABOUT FRIENDSHIP VILLAGE SUNSET HILLS Industry: Healthcare Social: Company Website DESCRIPTION The Sous Chef is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees for the assigned FV facility. In the absence of the Executive Chef, Food and Beverage Director, Assistant Food and Beverage Director and the Dining Room Manager, the Sous Chef will assume responsibility for the entire operation. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Culinary education and supervisory background desirable. Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Food Procurement experience preferred (Ordering food, coordinating food deliveries, overviewing/rotating storage of food, menu design) CERTIFICATES, LICENSES, REGISTRATIONS CDM preferred PI5ed2e02151eb-6604
May 03, 2024
Full time
Job Description Sous Chef ABOUT FRIENDSHIP VILLAGE SUNSET HILLS Industry: Healthcare Social: Company Website DESCRIPTION The Sous Chef is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees for the assigned FV facility. In the absence of the Executive Chef, Food and Beverage Director, Assistant Food and Beverage Director and the Dining Room Manager, the Sous Chef will assume responsibility for the entire operation. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Culinary education and supervisory background desirable. Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Food Procurement experience preferred (Ordering food, coordinating food deliveries, overviewing/rotating storage of food, menu design) CERTIFICATES, LICENSES, REGISTRATIONS CDM preferred PI5ed2e02151eb-6604
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are currently hiring a Demi Chef de Partie for our core culinary team at Peller Estates Winery Restaurant + Terrace Wine Bar. Interviews are currently taking place and the expected start dates from April 15 to May 15 or when works for the new teammate. You take initiative, are professional and do not take short cuts. You are ready to begin or expand your career in culinary. We know you are just getting started. We offer an amazing environment with an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. the opportunity Chef Jason Parsons brings over 20 years of experience in fine dining. Work alongside Chef Parsons and his team in our gorgeous kitchen where you will acquire the skills, knowledge, contacts, experience, and confidence to take the next steps in your culinary career. Competitive total pay, product and discounts, health benefits potential and a long term career path across our family of brands make this an opportunity worth considering. the atmosphere Peller Estates Winery is part of the APL family of brands and is a proudly Canadian winery crafting quality wines from the heart of Ontario's Niagara Peninsula - this is a world renowned destination! If you are passionate about creating moments that blend wine and food and family and friends into one completely immersive experience, then you won't want to miss this opportunity! the details • Full time hours during peak season • Competitive hourly rate • Employee gift card loaded monthly to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development • Potential for health benefits after 6 months of employment the requirements • Some experience and comfort in a kitchen • Chef's certificate-apprenticeship program an asset only • Demonstrated strong attitude towards team work • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • Responsible for the daily food production and of service for their station • Responsible for any apprentice or commis working with them on said station • Maintain and deliver the same standards set forth by the chef de partie and the sous-chefs for the quality for prepared food • Assist in menu planning, specials and menu and recipe development • Practice effective methods of food preparation and cooking, sizes of portions and garnishing of foods to insure that food is prepared as specified • Understands proper and modern kitchen vocabulary and is able to follow these culinary items to the chefs' standards • Writes and creates their own mis en place sheets, and is able to follow the directions and complete these sheets • Maintains personable hygiene, clean uniform and proper tools in good condition • Able to effectively delegate tasks when the needs demand it • Has some knowledge of purchasing and receiving principles • Follows safe work procedures and practices and reports all unsafe working conditions/hazards to their reporting Manager Full time hours is available, it may not guaranteed year-round, however does average fulltime across entire year. This will be discussed more in depth during your interview. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
May 03, 2024
Full time
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are currently hiring a Demi Chef de Partie for our core culinary team at Peller Estates Winery Restaurant + Terrace Wine Bar. Interviews are currently taking place and the expected start dates from April 15 to May 15 or when works for the new teammate. You take initiative, are professional and do not take short cuts. You are ready to begin or expand your career in culinary. We know you are just getting started. We offer an amazing environment with an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. the opportunity Chef Jason Parsons brings over 20 years of experience in fine dining. Work alongside Chef Parsons and his team in our gorgeous kitchen where you will acquire the skills, knowledge, contacts, experience, and confidence to take the next steps in your culinary career. Competitive total pay, product and discounts, health benefits potential and a long term career path across our family of brands make this an opportunity worth considering. the atmosphere Peller Estates Winery is part of the APL family of brands and is a proudly Canadian winery crafting quality wines from the heart of Ontario's Niagara Peninsula - this is a world renowned destination! If you are passionate about creating moments that blend wine and food and family and friends into one completely immersive experience, then you won't want to miss this opportunity! the details • Full time hours during peak season • Competitive hourly rate • Employee gift card loaded monthly to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development • Potential for health benefits after 6 months of employment the requirements • Some experience and comfort in a kitchen • Chef's certificate-apprenticeship program an asset only • Demonstrated strong attitude towards team work • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • Responsible for the daily food production and of service for their station • Responsible for any apprentice or commis working with them on said station • Maintain and deliver the same standards set forth by the chef de partie and the sous-chefs for the quality for prepared food • Assist in menu planning, specials and menu and recipe development • Practice effective methods of food preparation and cooking, sizes of portions and garnishing of foods to insure that food is prepared as specified • Understands proper and modern kitchen vocabulary and is able to follow these culinary items to the chefs' standards • Writes and creates their own mis en place sheets, and is able to follow the directions and complete these sheets • Maintains personable hygiene, clean uniform and proper tools in good condition • Able to effectively delegate tasks when the needs demand it • Has some knowledge of purchasing and receiving principles • Follows safe work procedures and practices and reports all unsafe working conditions/hazards to their reporting Manager Full time hours is available, it may not guaranteed year-round, however does average fulltime across entire year. This will be discussed more in depth during your interview. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
Healthcare Services Group, Inc.
Minneapolis, Minnesota
Compensation Range: $24.00 / hour Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Sous Chef - Assists in preparing and serving food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures, and, as may be directed by the Dining Services Director, Dining Services Assistant Manager or Chef, to ensure that quality dining services are provided at all times. Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. Will also support Dietary Aide as necessary and direct other employees with approval and in the absence of the Dining Services Director. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. Culinary Arts degree or certification or a minimum of five years of culinary experience at the Sous Chef level or equivalent. Must complete an approved sanitation and safety course (ServSafe). Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
May 03, 2024
Full time
Compensation Range: $24.00 / hour Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Sous Chef - Assists in preparing and serving food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures, and, as may be directed by the Dining Services Director, Dining Services Assistant Manager or Chef, to ensure that quality dining services are provided at all times. Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. Will also support Dietary Aide as necessary and direct other employees with approval and in the absence of the Dining Services Director. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. Culinary Arts degree or certification or a minimum of five years of culinary experience at the Sous Chef level or equivalent. Must complete an approved sanitation and safety course (ServSafe). Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
POSITION OVERVIEW It is the primary responsibility of the Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating, executing tickets according to spec and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Follows and executes all plate and food items according to company specifications Communicates any equipment issues to the chef Dates, rotates food items according to FIFO Maintain a respectful and professional temperament during a high stress service Can operate and is familiar with all kitchen equipment Maintain a high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Efficient and follows directions from chefs and or managers at all times Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $24.62 per hour
May 02, 2024
Full time
POSITION OVERVIEW It is the primary responsibility of the Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating, executing tickets according to spec and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Follows and executes all plate and food items according to company specifications Communicates any equipment issues to the chef Dates, rotates food items according to FIFO Maintain a respectful and professional temperament during a high stress service Can operate and is familiar with all kitchen equipment Maintain a high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Efficient and follows directions from chefs and or managers at all times Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $24.62 per hour
POSITION OVERVIEW It is the primary responsibility of Prep Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day running of food preparation and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Run all aspects receiving products, executing prep lists, quality checking products during all stages of preparation. Maintain a very high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $23.51 per hour
May 02, 2024
Full time
POSITION OVERVIEW It is the primary responsibility of Prep Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day running of food preparation and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Run all aspects receiving products, executing prep lists, quality checking products during all stages of preparation. Maintain a very high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $23.51 per hour
POSITION OVERVIEW It is the primary responsibility of the Master Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating, executing tickets according to spec and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Follows and executes all plate and food items according to company specifications Communicates any equipment issues to the chef Able to read and measure recipes Ability to train new members in all aspects of the kitchen including but not limited to prep items, execution, and plating of all menu items Communicate job task as instructed by the Chefs Dates, rotates food items according to FIFO Maintain a respectful and professional temperament during a high stress service Can operate and is familiar with all kitchen equipment Maintain a high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Efficient and follows directions from chefs and or managers at all times Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $24.97 per hour
May 02, 2024
Full time
POSITION OVERVIEW It is the primary responsibility of the Master Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating, executing tickets according to spec and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Follows and executes all plate and food items according to company specifications Communicates any equipment issues to the chef Able to read and measure recipes Ability to train new members in all aspects of the kitchen including but not limited to prep items, execution, and plating of all menu items Communicate job task as instructed by the Chefs Dates, rotates food items according to FIFO Maintain a respectful and professional temperament during a high stress service Can operate and is familiar with all kitchen equipment Maintain a high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Efficient and follows directions from chefs and or managers at all times Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $24.97 per hour
POSITION OVERVIEW It is the primary responsibility of the Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating, executing tickets according to spec and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Follows and executes all plate and food items according to company specifications Communicates any equipment issues to the chef Dates, rotates food items according to FIFO Maintain a respectful and professional temperament during a high stress service Can operate and is familiar with all kitchen equipment Maintain a high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Efficient and follows directions from chefs and or managers at all times Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $24.62 per hour
May 02, 2024
Full time
POSITION OVERVIEW It is the primary responsibility of the Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating, executing tickets according to spec and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Follows and executes all plate and food items according to company specifications Communicates any equipment issues to the chef Dates, rotates food items according to FIFO Maintain a respectful and professional temperament during a high stress service Can operate and is familiar with all kitchen equipment Maintain a high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Efficient and follows directions from chefs and or managers at all times Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $24.62 per hour
POSITION OVERVIEW It is the primary responsibility of Prep Cook is to assist the Executive Chef and Executive Sous Chef in the day-to-day running of food preparation and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Run all aspects receiving products, executing prep lists, quality checking products during all stages of preparation. Maintain a very high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $23.51 per hour
May 02, 2024
Full time
POSITION OVERVIEW It is the primary responsibility of Prep Cook is to assist the Executive Chef and Executive Sous Chef in the day-to-day running of food preparation and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Run all aspects receiving products, executing prep lists, quality checking products during all stages of preparation. Maintain a very high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $23.51 per hour
POSITION OVERVIEW It is the primary responsibility of the Master Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating, executing tickets according to spec and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Follows and executes all plate and food items according to company specifications Communicates any equipment issues to the chef Able to read and measure recipes Ability to train new members in all aspects of the kitchen including but not limited to prep items, execution, and plating of all menu items Communicate job task as instructed by the Chefs Dates, rotates food items according to FIFO Maintain a respectful and professional temperament during a high stress service Can operate and is familiar with all kitchen equipment Maintain a high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Efficient and follows directions from chefs and or managers at all times Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $24.97 per hour
May 02, 2024
Full time
POSITION OVERVIEW It is the primary responsibility of the Master Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating, executing tickets according to spec and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Follows and executes all plate and food items according to company specifications Communicates any equipment issues to the chef Able to read and measure recipes Ability to train new members in all aspects of the kitchen including but not limited to prep items, execution, and plating of all menu items Communicate job task as instructed by the Chefs Dates, rotates food items according to FIFO Maintain a respectful and professional temperament during a high stress service Can operate and is familiar with all kitchen equipment Maintain a high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Efficient and follows directions from chefs and or managers at all times Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $24.97 per hour
POSITION OVERVIEW It is the primary responsibility of the Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating, executing tickets according to spec and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Follows and executes all plate and food items according to company specifications Communicates any equipment issues to the chef Dates, rotates food items according to FIFO Maintain a respectful and professional temperament during a high stress service Can operate and is familiar with all kitchen equipment Maintain a high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Efficient and follows directions from chefs and or managers at all times Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $24.62 per hour
May 02, 2024
Full time
POSITION OVERVIEW It is the primary responsibility of the Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating, executing tickets according to spec and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Follows and executes all plate and food items according to company specifications Communicates any equipment issues to the chef Dates, rotates food items according to FIFO Maintain a respectful and professional temperament during a high stress service Can operate and is familiar with all kitchen equipment Maintain a high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Efficient and follows directions from chefs and or managers at all times Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $24.62 per hour
POSITION OVERVIEW It is the primary responsibility of the Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating, executing tickets according to spec and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Follows and executes all plate and food items according to company specifications Communicates any equipment issues to the chef Dates, rotates food items according to FIFO Maintain a respectful and professional temperament during a high stress service Can operate and is familiar with all kitchen equipment Maintain a high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Efficient and follows directions from chefs and or managers at all times Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $24.62 per hour
May 02, 2024
Full time
POSITION OVERVIEW It is the primary responsibility of the Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating, executing tickets according to spec and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Follows and executes all plate and food items according to company specifications Communicates any equipment issues to the chef Dates, rotates food items according to FIFO Maintain a respectful and professional temperament during a high stress service Can operate and is familiar with all kitchen equipment Maintain a high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Efficient and follows directions from chefs and or managers at all times Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $24.62 per hour
POSITION OVERVIEW It is the primary responsibility of the Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating ,executing tickets according to spec and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Follows and executes all plate and food items according to company specifications Communicates any equipment issues to the chef Dates, rotates food items according to FIFO Maintain a respectful and professional temperament during a high stress service Can operate and is familiar with all kitchen equipment Maintain a high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Efficient and follows directions from chefs and or managers at all times Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $24.62 per hour
May 02, 2024
Full time
POSITION OVERVIEW It is the primary responsibility of the Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating ,executing tickets according to spec and overall quality of products produced for the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Follows and executes all plate and food items according to company specifications Communicates any equipment issues to the chef Dates, rotates food items according to FIFO Maintain a respectful and professional temperament during a high stress service Can operate and is familiar with all kitchen equipment Maintain a high standard of food quality in preparation and execution Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP Ensure safe and proper use of equipment Efficient and follows directions from chefs and or managers at all times Maintain a high standard of cleanliness and sanitation in and around all culinary work areas Minimize waste and spoilage Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. Two (2) or more years of prior relevant experience in a luxury high volume property preferred Complete knowledge of health and safety regulations In-depth skills and knowledge of all kitchen operations, especially large-volume production Extensive kitchen technical knowledge and current culinary trends Must be able to read, follow recipes and procedures Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment with high call volume SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a 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. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $24.62 per hour