The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Executive Chef at a Luxury Hotel. Relocation assistance offered and 20% annual bonus This Jobot Job is hosted by: Bryce Hopkins Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $90,000 - $110,000 per year A bit about us: We are a hospitality company dedicated to providing exceptional guest experiences through our culinary offerings. We are committed to achieving high levels of guest and employee satisfaction and are looking for an Executive Chef to lead our culinary team Why join us? 20% Bonus potential relocation offered Great benefits package Competitive compensation Opportunity for growth and development within the company Job Details Must Have Recent Luxury Hotel Experience Provide guidence to ensure quality and consitency Develop menus, recipe cards, and build cards Ensure food quality control and compliance with health codes and brand standards Supervise and schedule culinary staff to ensure proper staffing levels within budgeted guidelines Participate in food inventories and revenue and expense forecasting for responsible departments Provide coaching and training to team members to ensure ongoing growth and development Requirements: Must Have Luxury Experience in a Hotel Multi Outlet Experience 5+ years of relevant work experience in a similar scope and title Experience within luxury brand/markets preferred Food Safety Manager Certification preferred or attained within 30 days Ability to be a leading Visible member for the hotel Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Apr 19, 2024
Full time
Executive Chef at a Luxury Hotel. Relocation assistance offered and 20% annual bonus This Jobot Job is hosted by: Bryce Hopkins Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $90,000 - $110,000 per year A bit about us: We are a hospitality company dedicated to providing exceptional guest experiences through our culinary offerings. We are committed to achieving high levels of guest and employee satisfaction and are looking for an Executive Chef to lead our culinary team Why join us? 20% Bonus potential relocation offered Great benefits package Competitive compensation Opportunity for growth and development within the company Job Details Must Have Recent Luxury Hotel Experience Provide guidence to ensure quality and consitency Develop menus, recipe cards, and build cards Ensure food quality control and compliance with health codes and brand standards Supervise and schedule culinary staff to ensure proper staffing levels within budgeted guidelines Participate in food inventories and revenue and expense forecasting for responsible departments Provide coaching and training to team members to ensure ongoing growth and development Requirements: Must Have Luxury Experience in a Hotel Multi Outlet Experience 5+ years of relevant work experience in a similar scope and title Experience within luxury brand/markets preferred Food Safety Manager Certification preferred or attained within 30 days Ability to be a leading Visible member for the hotel Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
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 Cooks and Demi Chef de Partie - for Trius Winery Restaurant. the opportunity Trius Winery is a Canadian winemaking pioneer that has been crafting fine VQA wines from premium grapes for over 40 years. Nestled between the Niagara Escarpment and Lake Ontario, we harvest our grapes from four Niagara-on-the-Lake appellations to create distinctive varietals that reflect our region's unique taste of place. Wine inspired cuisine has never been more intriguing and Executive Chef Frank Dodd and his culinary team are at the center of it all. Surrounded by Niagara's local farms and grape growers, Trius showcases the importance of freshest ingredients while balancing the beauty of award-winning wines. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! the role This is a great opportunity to get started in the industry and learn from an amazing and talented team of experienced Chefs in a fine dining environment. Interviews have begun however we are hiring for someone to start in April or May. the offer: • Starting April/May • Full time hours available! (4 days on, 3 days off) • Competitive hourly rate starting $17.50 and up to $18.65 an hour • Employee gift card to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development Seminars the requirements • Demonstrated strong attitude towards team work • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices If fine dining is not what you are looking for, check out another restaurant we own across the street - Wayne Gretzky Estate Winery and Distillery includes a Whiskey Bar, Patio and Beer Garden. They have similar openings in the outdoor kitchen. Full time hours available through peak season, not guaranteed year-round. We wish to thank all applicants for their interest, only those applicants selected for an interview will be contacted. Applicants must be legally eligible to work in Canada. The restaurant is unable to assist candidates in obtaining Canadian work authorization. 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.
Apr 19, 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 Cooks and Demi Chef de Partie - for Trius Winery Restaurant. the opportunity Trius Winery is a Canadian winemaking pioneer that has been crafting fine VQA wines from premium grapes for over 40 years. Nestled between the Niagara Escarpment and Lake Ontario, we harvest our grapes from four Niagara-on-the-Lake appellations to create distinctive varietals that reflect our region's unique taste of place. Wine inspired cuisine has never been more intriguing and Executive Chef Frank Dodd and his culinary team are at the center of it all. Surrounded by Niagara's local farms and grape growers, Trius showcases the importance of freshest ingredients while balancing the beauty of award-winning wines. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! the role This is a great opportunity to get started in the industry and learn from an amazing and talented team of experienced Chefs in a fine dining environment. Interviews have begun however we are hiring for someone to start in April or May. the offer: • Starting April/May • Full time hours available! (4 days on, 3 days off) • Competitive hourly rate starting $17.50 and up to $18.65 an hour • Employee gift card to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development Seminars the requirements • Demonstrated strong attitude towards team work • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices If fine dining is not what you are looking for, check out another restaurant we own across the street - Wayne Gretzky Estate Winery and Distillery includes a Whiskey Bar, Patio and Beer Garden. They have similar openings in the outdoor kitchen. Full time hours available through peak season, not guaranteed year-round. We wish to thank all applicants for their interest, only those applicants selected for an interview will be contacted. Applicants must be legally eligible to work in Canada. The restaurant is unable to assist candidates in obtaining Canadian work authorization. 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.
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 for multiple Chef de Partie positions that will allow culinary students to join our core restaurant team at Trius Winery in summer. Interviews are currently taking place and the expected start date will align with students schedule. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As CDP/Chef de Partie at Trius Winery you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. the opportunity Wine inspired cuisine has never been more intriguing and Executive Chef Frank Dodd and his culinary team are at the center of it all. Surrounded by Niagara's local farms and grape growers, Trius showcases the importance of freshest ingredients while balancing the beauty of award-winning wines. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! 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 Trius Winery is a Canadian winemaking pioneer that has been crafting fine VQA wines from premium grapes for over 40 years. Nestled between the Niagara Escarpment and Lake Ontario, we harvest our grapes from four Niagara-on-the-Lake appellations to create distinctive varietals that reflect our region's unique taste of place. the details • Full time hours available in summer • 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 • Chefs certificate-apprenticeship program in progress • Fine dining experience an asset • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • You will be responsible for the daily food production and of service of your station and responsible for any apprentice, commis and demi chef working with you. • You will maintain and deliver the same standards set forth by the head chef and the sous-chefs for the quality for prepared food • You will assist in menu planning, specials and menu and recipe development • You will assist in daily ordering and practice good consumption, while using only the highest quality of ingredients • You will ensure that all health and safety standards are practiced and enforced • You will get into the details and ensure effective methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure that food is prepared as specified • You are proficient in meat and fish butchery, sauce making, entremetier, soup making and have a good basic pastry knowledge • You will write and create your own mis en place sheets, and are able to follow the directions and complete these sheets • You will maintain personal hygiene, clean uniform and proper tools in good condition • You can effectively delegate tasks when the needs demand it • You communicate well with the entire culinary team Full time hours may be available in summer, it may not be guaranteed or available year-round, however 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.
Apr 19, 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 for multiple Chef de Partie positions that will allow culinary students to join our core restaurant team at Trius Winery in summer. Interviews are currently taking place and the expected start date will align with students schedule. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As CDP/Chef de Partie at Trius Winery you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. the opportunity Wine inspired cuisine has never been more intriguing and Executive Chef Frank Dodd and his culinary team are at the center of it all. Surrounded by Niagara's local farms and grape growers, Trius showcases the importance of freshest ingredients while balancing the beauty of award-winning wines. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! 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 Trius Winery is a Canadian winemaking pioneer that has been crafting fine VQA wines from premium grapes for over 40 years. Nestled between the Niagara Escarpment and Lake Ontario, we harvest our grapes from four Niagara-on-the-Lake appellations to create distinctive varietals that reflect our region's unique taste of place. the details • Full time hours available in summer • 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 • Chefs certificate-apprenticeship program in progress • Fine dining experience an asset • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • You will be responsible for the daily food production and of service of your station and responsible for any apprentice, commis and demi chef working with you. • You will maintain and deliver the same standards set forth by the head chef and the sous-chefs for the quality for prepared food • You will assist in menu planning, specials and menu and recipe development • You will assist in daily ordering and practice good consumption, while using only the highest quality of ingredients • You will ensure that all health and safety standards are practiced and enforced • You will get into the details and ensure effective methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure that food is prepared as specified • You are proficient in meat and fish butchery, sauce making, entremetier, soup making and have a good basic pastry knowledge • You will write and create your own mis en place sheets, and are able to follow the directions and complete these sheets • You will maintain personal hygiene, clean uniform and proper tools in good condition • You can effectively delegate tasks when the needs demand it • You communicate well with the entire culinary team Full time hours may be available in summer, it may not be guaranteed or available year-round, however 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.
We are currently hiring Pastry Cooks and Production Bakers for our Langley and Fort Langley locations. Must be able to work early mornings (5:00am/6:00am). The ideal candidate is a team player who works well under pressure in a dynamic and fast paced environment. You will have the opportunity to learn from an experienced kitchen team and a master Pastry Chef. Create exceptional food with the best ingredients. Candidates must have pastry school education and/or a minimum of 3 years in the industry working in a similar position. Position Requirements: Knowledge of pastry making dessert finishing Knowledge of dessert production Math skills for count offs and measurements 3 years experience in a similar position Written and Spoken fluency in English Required Characteristics: A pleasant, energetic and cheerful disposition. Team-oriented, motivated, clean and organized. Able to adapt in difficult situations and handle pressure. Can complete detail-oriented work in a skilled and timely manner. Has an eagerness and capacity to learn. Able to follow Blacksmith Bakery recipes exactly as they are taught to you. Can be relied upon to complete complicated tasks. Exceptional communication skills in both written and spoken English. Ability to handle a fast-paced, busy and somewhat stressful environment while working. Willing to perform tasks such as cleaning and garbage handling. Education and Experience: Pastry education required. Enrolment or completion of the RED SEAL certification program through ITA an asset. Level 1 Food Safe, Safe Food Handling or BASICS.fst Food Handler Certificate. and Level 2 Food Safe. Physical Requirements: Able to lift and carry up to 50lbs safely and must be able to stand for very long periods of time. Able to work in warm conditions around equipment that generate heat. Other: Available to work very early mornings, weekends, holidays as necessary.
Apr 19, 2024
Full time
We are currently hiring Pastry Cooks and Production Bakers for our Langley and Fort Langley locations. Must be able to work early mornings (5:00am/6:00am). The ideal candidate is a team player who works well under pressure in a dynamic and fast paced environment. You will have the opportunity to learn from an experienced kitchen team and a master Pastry Chef. Create exceptional food with the best ingredients. Candidates must have pastry school education and/or a minimum of 3 years in the industry working in a similar position. Position Requirements: Knowledge of pastry making dessert finishing Knowledge of dessert production Math skills for count offs and measurements 3 years experience in a similar position Written and Spoken fluency in English Required Characteristics: A pleasant, energetic and cheerful disposition. Team-oriented, motivated, clean and organized. Able to adapt in difficult situations and handle pressure. Can complete detail-oriented work in a skilled and timely manner. Has an eagerness and capacity to learn. Able to follow Blacksmith Bakery recipes exactly as they are taught to you. Can be relied upon to complete complicated tasks. Exceptional communication skills in both written and spoken English. Ability to handle a fast-paced, busy and somewhat stressful environment while working. Willing to perform tasks such as cleaning and garbage handling. Education and Experience: Pastry education required. Enrolment or completion of the RED SEAL certification program through ITA an asset. Level 1 Food Safe, Safe Food Handling or BASICS.fst Food Handler Certificate. and Level 2 Food Safe. Physical Requirements: Able to lift and carry up to 50lbs safely and must be able to stand for very long periods of time. Able to work in warm conditions around equipment that generate heat. Other: Available to work very early mornings, weekends, holidays as necessary.
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.
Apr 19, 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.
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 Cooks to work at Wayne Gretzky Estates Winery and Distillery! We will have summer contract positions and year round opportunity in our kitchen. the environment Wayne Gretzky Estates Winery and Distillery is part of the APL family, located in the heart of Niagara-on-the-Lake wine country. The 23,000-square foot facility nestled amongst the grapevines is the first combined winery and distillery in Ontario, inviting guests to join in a celebration of Canadian wine, Canadian whisky, and Canadian culture. We are one of Niagara on the Lake's must do destinations! State of the art distillery, award winning wines and best in class cocktails & experiences - you won't want to miss the opportunity to be a part of Chef Maurice Desharnais team! We are looking for teammates who are passionate about what they do and have the ability to inspire others and think in extraordinary ways we are interviewing now for positions starting in April or May. All experience levels welcome to apply. the offer • Competitive hourly rate at $17-$22 an hour dependent on experience. • Part time OR Full time hours as well as chance to work 4 days on 3 days off if you desire. • Employee gift card, loaded monthly, to be used on products, restaurant or experiences • Best in class wine, beer and whisky education program • Access to our Employees Assistance Program, Learning Library and Development Seminars 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.
Apr 19, 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 Cooks to work at Wayne Gretzky Estates Winery and Distillery! We will have summer contract positions and year round opportunity in our kitchen. the environment Wayne Gretzky Estates Winery and Distillery is part of the APL family, located in the heart of Niagara-on-the-Lake wine country. The 23,000-square foot facility nestled amongst the grapevines is the first combined winery and distillery in Ontario, inviting guests to join in a celebration of Canadian wine, Canadian whisky, and Canadian culture. We are one of Niagara on the Lake's must do destinations! State of the art distillery, award winning wines and best in class cocktails & experiences - you won't want to miss the opportunity to be a part of Chef Maurice Desharnais team! We are looking for teammates who are passionate about what they do and have the ability to inspire others and think in extraordinary ways we are interviewing now for positions starting in April or May. All experience levels welcome to apply. the offer • Competitive hourly rate at $17-$22 an hour dependent on experience. • Part time OR Full time hours as well as chance to work 4 days on 3 days off if you desire. • Employee gift card, loaded monthly, to be used on products, restaurant or experiences • Best in class wine, beer and whisky education program • Access to our Employees Assistance Program, Learning Library and Development Seminars 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.
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 Chef de Partie for our core culinary team at Peller. This includes cooking at any of our establishments including - Winery Restaurant, Terrace Wine Bar and The Oaklands at Riverbend Inn (next door). Interviews are currently taking place and the expected start date is ASAP. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As CDP/Chef de Partie at Peller Estates you will be a critical part of 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 summer • Competitive hourly rate starting at $22.50 an hour • 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 • Chefs certificate-apprenticeship program • Two-three years of fine dining experience • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • You will be responsible for the daily food production and of service of your station and responsible for any apprentice, commis and demi chef working with you. • You will maintain and deliver the same standards set forth by the head chef and the sous-chefs for the quality for prepared food • You will assist in menu planning, specials and menu and recipe development • You will assist in daily ordering and practice good consumption, while using only the highest quality of ingredients • You will ensure that all health and safety standards are practiced and enforced • You will get into the details and ensure effective methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure that food is prepared as specified • You are proficient in meat and fish butchery, sauce making, entremetier, soup making and have a good basic pastry knowledge • You will write and create your own mis en place sheets, and are able to follow the directions and complete these sheets • You will maintain personal hygiene, clean uniform and proper tools in good condition • You can effectively delegate tasks when the needs demand it • You communicate well with the entire culinary team Full time hours is currently 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.
Apr 19, 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 Chef de Partie for our core culinary team at Peller. This includes cooking at any of our establishments including - Winery Restaurant, Terrace Wine Bar and The Oaklands at Riverbend Inn (next door). Interviews are currently taking place and the expected start date is ASAP. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As CDP/Chef de Partie at Peller Estates you will be a critical part of 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 summer • Competitive hourly rate starting at $22.50 an hour • 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 • Chefs certificate-apprenticeship program • Two-three years of fine dining experience • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • You will be responsible for the daily food production and of service of your station and responsible for any apprentice, commis and demi chef working with you. • You will maintain and deliver the same standards set forth by the head chef and the sous-chefs for the quality for prepared food • You will assist in menu planning, specials and menu and recipe development • You will assist in daily ordering and practice good consumption, while using only the highest quality of ingredients • You will ensure that all health and safety standards are practiced and enforced • You will get into the details and ensure effective methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure that food is prepared as specified • You are proficient in meat and fish butchery, sauce making, entremetier, soup making and have a good basic pastry knowledge • You will write and create your own mis en place sheets, and are able to follow the directions and complete these sheets • You will maintain personal hygiene, clean uniform and proper tools in good condition • You can effectively delegate tasks when the needs demand it • You communicate well with the entire culinary team Full time hours is currently 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.
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 Chef de Partie for our core culinary team at Trius Winery. Interviews are currently taking place and the expected start date is ASAP. Summer, Fall and Winter opportunities available. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As CDP/Chef de Partie at Trius Winery you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. the opportunity Wine inspired cuisine has never been more intriguing and Executive Chef Frank Dodd and his culinary team are at the center of it all. Surrounded by Niagara's local farms and grape growers, Trius showcases the importance of freshest ingredients while balancing the beauty of award-winning wines. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! 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 Trius Winery is a Canadian winemaking pioneer that has been crafting fine VQA wines from premium grapes for over 40 years. Nestled between the Niagara Escarpment and Lake Ontario, we harvest our grapes from four Niagara-on-the-Lake appellations to create distinctive varietals that reflect our region's unique taste of place. the details • Full time hours (including a 4 days on, 3 days off work week if preferred) • Competitive hourly rate starting at $22.50 an hour • 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 • Chefs certificate-apprenticeship program • Two-three years of fine dining experience • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • You will be responsible for the daily food production and of service of your station and responsible for any apprentice, commis and demi chef working with you. • You will maintain and deliver the same standards set forth by the head chef and the sous-chefs for the quality for prepared food • You will assist in menu planning, specials and menu and recipe development • You will assist in daily ordering and practice good consumption, while using only the highest quality of ingredients • You will ensure that all health and safety standards are practiced and enforced • You will get into the details and ensure effective methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure that food is prepared as specified • You are proficient in meat and fish butchery, sauce making, entremetier, soup making and have a good basic pastry knowledge • You will write and create your own mis en place sheets, and are able to follow the directions and complete these sheets • You will maintain personal hygiene, clean uniform and proper tools in good condition • You can effectively delegate tasks when the needs demand it • You communicate well with the entire culinary team Full time hours is currently 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.
Apr 19, 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 Chef de Partie for our core culinary team at Trius Winery. Interviews are currently taking place and the expected start date is ASAP. Summer, Fall and Winter opportunities available. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As CDP/Chef de Partie at Trius Winery you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. the opportunity Wine inspired cuisine has never been more intriguing and Executive Chef Frank Dodd and his culinary team are at the center of it all. Surrounded by Niagara's local farms and grape growers, Trius showcases the importance of freshest ingredients while balancing the beauty of award-winning wines. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! 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 Trius Winery is a Canadian winemaking pioneer that has been crafting fine VQA wines from premium grapes for over 40 years. Nestled between the Niagara Escarpment and Lake Ontario, we harvest our grapes from four Niagara-on-the-Lake appellations to create distinctive varietals that reflect our region's unique taste of place. the details • Full time hours (including a 4 days on, 3 days off work week if preferred) • Competitive hourly rate starting at $22.50 an hour • 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 • Chefs certificate-apprenticeship program • Two-three years of fine dining experience • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • You will be responsible for the daily food production and of service of your station and responsible for any apprentice, commis and demi chef working with you. • You will maintain and deliver the same standards set forth by the head chef and the sous-chefs for the quality for prepared food • You will assist in menu planning, specials and menu and recipe development • You will assist in daily ordering and practice good consumption, while using only the highest quality of ingredients • You will ensure that all health and safety standards are practiced and enforced • You will get into the details and ensure effective methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure that food is prepared as specified • You are proficient in meat and fish butchery, sauce making, entremetier, soup making and have a good basic pastry knowledge • You will write and create your own mis en place sheets, and are able to follow the directions and complete these sheets • You will maintain personal hygiene, clean uniform and proper tools in good condition • You can effectively delegate tasks when the needs demand it • You communicate well with the entire culinary team Full time hours is currently 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.
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. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As Pastry CDP at Peller Estates you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery. Please note our immediate opening is a contract May 1st to November 1st however there is potential for a full time opportunity in the future. 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 Pastry Chef de Partie, or pâtissier, we are looking for will be responsible for Pastry kitchen production and creating beautiful and delicious pastries, desserts and baked goods that add to the experience of our guests and visitors. This role will begin as a 1 year contract role and estimated start date is March 2023. what we offer • Full time hours during peak season • Competitive hourly rate starting at $X/hour! • Employee gift card to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development Seminars • Potential to qualify for Healthcare Benefits after 6 months of employment the credentials • Experience in pastry production and plated desserts • 2+ years working ideally within a bakery, restaurant or fine dining environment. • Demonstrated strong attitude towards teamwork. • Demonstrated strong communication skills. • Proven results and knowledge of culinary terms and practices • Chef/Pastry certificate-apprenticeship program not required but an asset 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.
Apr 19, 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. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As Pastry CDP at Peller Estates you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery. Please note our immediate opening is a contract May 1st to November 1st however there is potential for a full time opportunity in the future. 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 Pastry Chef de Partie, or pâtissier, we are looking for will be responsible for Pastry kitchen production and creating beautiful and delicious pastries, desserts and baked goods that add to the experience of our guests and visitors. This role will begin as a 1 year contract role and estimated start date is March 2023. what we offer • Full time hours during peak season • Competitive hourly rate starting at $X/hour! • Employee gift card to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development Seminars • Potential to qualify for Healthcare Benefits after 6 months of employment the credentials • Experience in pastry production and plated desserts • 2+ years working ideally within a bakery, restaurant or fine dining environment. • Demonstrated strong attitude towards teamwork. • Demonstrated strong communication skills. • Proven results and knowledge of culinary terms and practices • Chef/Pastry certificate-apprenticeship program not required but an asset 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.
Overview: $19.00/hour Are you looking for a FUN and rewarding job? Are you interested in meeting people from all over and gaining skills that will last a lifetime? Then Kings Dominion is the place for you! Get ready to fasten your seatbelts and enjoy the ride of your life with Kings Dominion this season! Help us create memories that will last a lifetime! Working at Kings Dominion, you will have access to these amazing perks: PAID Training! FREE Uniforms! FREE Admission to Kings Dominion and other Cedar Fair Parks! FREE Tickets for family and friends! Discounts of Food and Merchandise! Work with people from all over the world! Employee-only RIDE nights, GAME nights, and FREE FOOD events! Referral bonuses - work with your friends! Numerous promotion opportunities! Joining our Food & Beverage Team means providing a positive dining expierence to our guests while maintaining safe and sanitary food practices. Responsibilities: Cedar Fair is in the business of FUN and is home to 13 unique and exciting properties, so come and join our team in Doswell, VA at Kings Dominion. Kings Dominion features unforgettable adventures and is TWO parks in one! Kings Dominion is a 400-acre park that includes a 20-acre waterpark, Soak City. We are here to make people happy! Kings Dominion associates are enthusiastic about their work because they are creating fun and exciting memories that will last a lifetime! We want YOU to come and join us! As a member of our team you will: Make our guests happy by delivering amazing experiences and helping them create lifelong memories. Interact with different people of all ages and backgrounds. Gain skills, knowledge, and experience that will benefit your future. As a Food and Beverage Associate you will: Greet each guest with a smile! Provide excellent customer service by being friendly, attentive, and responsive to guest needs and requests. Prepare and serve food and drinks to guests in a timely and efficient manner. Stock and maintain proper inventory levels. Maintain a clean and organized workspace . Qualifications: You! Individuals with a passion and excitement about Kings Dominion! People who love helping others and will support the needs of our guests and associates. Ability to work and interact with people from diverse backgrounds. Good judgement and commitment to safety. Availability to include some weekdays, weekends, evenings, and holidays. Ability to complete and pass require Food and Beverage training.
Apr 19, 2024
Full time
Overview: $19.00/hour Are you looking for a FUN and rewarding job? Are you interested in meeting people from all over and gaining skills that will last a lifetime? Then Kings Dominion is the place for you! Get ready to fasten your seatbelts and enjoy the ride of your life with Kings Dominion this season! Help us create memories that will last a lifetime! Working at Kings Dominion, you will have access to these amazing perks: PAID Training! FREE Uniforms! FREE Admission to Kings Dominion and other Cedar Fair Parks! FREE Tickets for family and friends! Discounts of Food and Merchandise! Work with people from all over the world! Employee-only RIDE nights, GAME nights, and FREE FOOD events! Referral bonuses - work with your friends! Numerous promotion opportunities! Joining our Food & Beverage Team means providing a positive dining expierence to our guests while maintaining safe and sanitary food practices. Responsibilities: Cedar Fair is in the business of FUN and is home to 13 unique and exciting properties, so come and join our team in Doswell, VA at Kings Dominion. Kings Dominion features unforgettable adventures and is TWO parks in one! Kings Dominion is a 400-acre park that includes a 20-acre waterpark, Soak City. We are here to make people happy! Kings Dominion associates are enthusiastic about their work because they are creating fun and exciting memories that will last a lifetime! We want YOU to come and join us! As a member of our team you will: Make our guests happy by delivering amazing experiences and helping them create lifelong memories. Interact with different people of all ages and backgrounds. Gain skills, knowledge, and experience that will benefit your future. As a Food and Beverage Associate you will: Greet each guest with a smile! Provide excellent customer service by being friendly, attentive, and responsive to guest needs and requests. Prepare and serve food and drinks to guests in a timely and efficient manner. Stock and maintain proper inventory levels. Maintain a clean and organized workspace . Qualifications: You! Individuals with a passion and excitement about Kings Dominion! People who love helping others and will support the needs of our guests and associates. Ability to work and interact with people from diverse backgrounds. Good judgement and commitment to safety. Availability to include some weekdays, weekends, evenings, and holidays. Ability to complete and pass require Food and Beverage training.
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: $19.00/hour Are you looking for a FUN and rewarding job? Are you interested in meeting people from all over and gaining skills that will last a lifetime? Then Kings Dominion is the place for you! Get ready to fasten your seatbelts and enjoy the ride of your life with Kings Dominion this season! Help us create memories that will last a lifetime! Working at Kings Dominion, you will have access to these amazing perks: PAID Training! FREE Uniforms! FREE Admission to Kings Dominion and other Cedar Fair Parks! FREE Tickets for family and friends! Discounts of Food and Merchandise! Work with people from all over the world! Employee-only RIDE nights, GAME nights, and FREE FOOD events! Referral bonuses - work with your friends! Numerous promotion opportunities! Joining our Food & Beverage Team means providing a positive dining expierence to our guests while maintaining safe and sanitary food practices. Responsibilities: Cedar Fair is in the business of FUN and is home to 13 unique and exciting properties, so come and join our team in Doswell, VA at Kings Dominion. Kings Dominion features unforgettable adventures and is TWO parks in one! Kings Dominion is a 400-acre park that includes a 20-acre waterpark, Soak City. We are here to make people happy! Kings Dominion associates are enthusiastic about their work because they are creating fun and exciting memories that will last a lifetime! We want YOU to come and join us! As a member of our team you will: Make our guests happy by delivering amazing experiences and helping them create lifelong memories. Interact with different people of all ages and backgrounds. Gain skills, knowledge, and experience that will benefit your future. As a Food and Beverage Associate you will: Greet each guest with a smile! Provide excellent customer service by being friendly, attentive, and responsive to guest needs and requests. Prepare and serve food and drinks to guests in a timely and efficient manner. Stock and maintain proper inventory levels. Maintain a clean and organized workspace . Qualifications: You! Individuals with a passion and excitement about Kings Dominion! People who love helping others and will support the needs of our guests and associates. Ability to work and interact with people from diverse backgrounds. Good judgement and commitment to safety. Availability to include some weekdays, weekends, evenings, and holidays. Ability to complete and pass require Food and Beverage training.
Apr 19, 2024
Full time
Overview: $19.00/hour Are you looking for a FUN and rewarding job? Are you interested in meeting people from all over and gaining skills that will last a lifetime? Then Kings Dominion is the place for you! Get ready to fasten your seatbelts and enjoy the ride of your life with Kings Dominion this season! Help us create memories that will last a lifetime! Working at Kings Dominion, you will have access to these amazing perks: PAID Training! FREE Uniforms! FREE Admission to Kings Dominion and other Cedar Fair Parks! FREE Tickets for family and friends! Discounts of Food and Merchandise! Work with people from all over the world! Employee-only RIDE nights, GAME nights, and FREE FOOD events! Referral bonuses - work with your friends! Numerous promotion opportunities! Joining our Food & Beverage Team means providing a positive dining expierence to our guests while maintaining safe and sanitary food practices. Responsibilities: Cedar Fair is in the business of FUN and is home to 13 unique and exciting properties, so come and join our team in Doswell, VA at Kings Dominion. Kings Dominion features unforgettable adventures and is TWO parks in one! Kings Dominion is a 400-acre park that includes a 20-acre waterpark, Soak City. We are here to make people happy! Kings Dominion associates are enthusiastic about their work because they are creating fun and exciting memories that will last a lifetime! We want YOU to come and join us! As a member of our team you will: Make our guests happy by delivering amazing experiences and helping them create lifelong memories. Interact with different people of all ages and backgrounds. Gain skills, knowledge, and experience that will benefit your future. As a Food and Beverage Associate you will: Greet each guest with a smile! Provide excellent customer service by being friendly, attentive, and responsive to guest needs and requests. Prepare and serve food and drinks to guests in a timely and efficient manner. Stock and maintain proper inventory levels. Maintain a clean and organized workspace . Qualifications: You! Individuals with a passion and excitement about Kings Dominion! People who love helping others and will support the needs of our guests and associates. Ability to work and interact with people from diverse backgrounds. Good judgement and commitment to safety. Availability to include some weekdays, weekends, evenings, and holidays. Ability to complete and pass require Food and Beverage training.
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: $19.00/hour Are you looking for a FUN and rewarding job? Are you interested in meeting people from all over and gaining skills that will last a lifetime? Then Kings Dominion is the place for you! Get ready to fasten your seatbelts and enjoy the ride of your life with Kings Dominion this season! Help us create memories that will last a lifetime! Working at Kings Dominion, you will have access to these amazing perks: PAID Training! FREE Uniforms! FREE Admission to Kings Dominion and other Cedar Fair Parks! FREE Tickets for family and friends! Discounts of Food and Merchandise! Work with people from all over the world! Employee-only RIDE nights, GAME nights, and FREE FOOD events! Referral bonuses - work with your friends! Numerous promotion opportunities! Joining our Food & Beverage Team means providing a positive dining expierence to our guests while maintaining safe and sanitary food practices. Responsibilities: Cedar Fair is in the business of FUN and is home to 13 unique and exciting properties, so come and join our team in Doswell, VA at Kings Dominion. Kings Dominion features unforgettable adventures and is TWO parks in one! Kings Dominion is a 400-acre park that includes a 20-acre waterpark, Soak City. We are here to make people happy! Kings Dominion associates are enthusiastic about their work because they are creating fun and exciting memories that will last a lifetime! We want YOU to come and join us! As a member of our team you will: Make our guests happy by delivering amazing experiences and helping them create lifelong memories. Interact with different people of all ages and backgrounds. Gain skills, knowledge, and experience that will benefit your future. As a Food and Beverage Associate you will: Greet each guest with a smile! Provide excellent customer service by being friendly, attentive, and responsive to guest needs and requests. Prepare and serve food and drinks to guests in a timely and efficient manner. Stock and maintain proper inventory levels. Maintain a clean and organized workspace . Qualifications: You! Individuals with a passion and excitement about Kings Dominion! People who love helping others and will support the needs of our guests and associates. Ability to work and interact with people from diverse backgrounds. Good judgement and commitment to safety. Availability to include some weekdays, weekends, evenings, and holidays. Ability to complete and pass require Food and Beverage training.
Apr 19, 2024
Full time
Overview: $19.00/hour Are you looking for a FUN and rewarding job? Are you interested in meeting people from all over and gaining skills that will last a lifetime? Then Kings Dominion is the place for you! Get ready to fasten your seatbelts and enjoy the ride of your life with Kings Dominion this season! Help us create memories that will last a lifetime! Working at Kings Dominion, you will have access to these amazing perks: PAID Training! FREE Uniforms! FREE Admission to Kings Dominion and other Cedar Fair Parks! FREE Tickets for family and friends! Discounts of Food and Merchandise! Work with people from all over the world! Employee-only RIDE nights, GAME nights, and FREE FOOD events! Referral bonuses - work with your friends! Numerous promotion opportunities! Joining our Food & Beverage Team means providing a positive dining expierence to our guests while maintaining safe and sanitary food practices. Responsibilities: Cedar Fair is in the business of FUN and is home to 13 unique and exciting properties, so come and join our team in Doswell, VA at Kings Dominion. Kings Dominion features unforgettable adventures and is TWO parks in one! Kings Dominion is a 400-acre park that includes a 20-acre waterpark, Soak City. We are here to make people happy! Kings Dominion associates are enthusiastic about their work because they are creating fun and exciting memories that will last a lifetime! We want YOU to come and join us! As a member of our team you will: Make our guests happy by delivering amazing experiences and helping them create lifelong memories. Interact with different people of all ages and backgrounds. Gain skills, knowledge, and experience that will benefit your future. As a Food and Beverage Associate you will: Greet each guest with a smile! Provide excellent customer service by being friendly, attentive, and responsive to guest needs and requests. Prepare and serve food and drinks to guests in a timely and efficient manner. Stock and maintain proper inventory levels. Maintain a clean and organized workspace . Qualifications: You! Individuals with a passion and excitement about Kings Dominion! People who love helping others and will support the needs of our guests and associates. Ability to work and interact with people from diverse backgrounds. Good judgement and commitment to safety. Availability to include some weekdays, weekends, evenings, and holidays. Ability to complete and pass require Food and Beverage training.
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIf9d9a27c8e95-3077
Apr 19, 2024
Full time
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIf9d9a27c8e95-3077
Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Apr 18, 2024
Full time
Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .