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 (<500 headcount) in the United States of America
· 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
Mar 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 (<500 headcount) in the United States of America
· 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
Our 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
Mar 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
Our 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
AWARD WINNING FAST GROWTH UPSCALE CASUAL RESTAURANT CONCEPT! GM/MP CHEF KM SOUS FRONT OF HOUSE MGR $65K-$100K SALARY PLUS LUCRATIVE BONUS PLAN, INSURANCE, VACATION, 401K. CANDIDATES SHOULD BE PREPARED FOR RAPID "PERFORMANCE BASED" ADVANCEMENT! "UPSCALE CASUAL" POLISHED RESTAURANT MANAGEMENT EXPERIENCE PREFERRED About Us SELECTIVE RESTAURANT RECRUITERS CAREER SOLUTIONS FOR RESTAURANT PROFESSIONALS NOW REPRESENTING SEVERAL HOT CONCEPTS CONCEPTS! QUALIFIED APPLICANTS WILL BE CONTACTED IMMEDIATELY, CONFIDENTIALLY WE OFFER OUR PLACEMENT SERVICES AT NO EXPENSE TO THE CANDIDATE "REQUIREMENTS" A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant or Kitchen Management, Culinary Experience. "DUTIES AND RESPONSIBILITIES" Maintains Guest Satisfaction by Training, Scheduling, and Communicating Job Expectations. Helps Achieve Restaurant Financial Goals by Contributing Information and Recommendations. Controls Costs by Portion Control and Quantities of Preparation; Minimizing Waste. Maintains Safe and Healthy Environments by Following and Enforcing Sanitation Standards. Enhances Profitability by Accomplishing Assignments or Exceeding Company Objectives. SALARY AND BENEFITS Highly Competitive Base Salary plus Outstanding Bonus Potential. Health Benefit Package PLUS 401K and Paid Vacation. Performance Based Promotions!
Mar 28, 2024
AWARD WINNING FAST GROWTH UPSCALE CASUAL RESTAURANT CONCEPT! GM/MP CHEF KM SOUS FRONT OF HOUSE MGR $65K-$100K SALARY PLUS LUCRATIVE BONUS PLAN, INSURANCE, VACATION, 401K. CANDIDATES SHOULD BE PREPARED FOR RAPID "PERFORMANCE BASED" ADVANCEMENT! "UPSCALE CASUAL" POLISHED RESTAURANT MANAGEMENT EXPERIENCE PREFERRED About Us SELECTIVE RESTAURANT RECRUITERS CAREER SOLUTIONS FOR RESTAURANT PROFESSIONALS NOW REPRESENTING SEVERAL HOT CONCEPTS CONCEPTS! QUALIFIED APPLICANTS WILL BE CONTACTED IMMEDIATELY, CONFIDENTIALLY WE OFFER OUR PLACEMENT SERVICES AT NO EXPENSE TO THE CANDIDATE "REQUIREMENTS" A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant or Kitchen Management, Culinary Experience. "DUTIES AND RESPONSIBILITIES" Maintains Guest Satisfaction by Training, Scheduling, and Communicating Job Expectations. Helps Achieve Restaurant Financial Goals by Contributing Information and Recommendations. Controls Costs by Portion Control and Quantities of Preparation; Minimizing Waste. Maintains Safe and Healthy Environments by Following and Enforcing Sanitation Standards. Enhances Profitability by Accomplishing Assignments or Exceeding Company Objectives. SALARY AND BENEFITS Highly Competitive Base Salary plus Outstanding Bonus Potential. Health Benefit Package PLUS 401K and Paid Vacation. Performance Based Promotions!
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Establish production forecasts based on expected customer counts and post for staff review. Oversee staff to ensure compliance with established sanitation and nutrition practices. Verify portion sizes and quality standards are in compliance with departmental standards. Assign work to team members and monitor for timely and proper completion to comply with budget requirements. Monitors staff's start times, breaks and ending times. Participate in interviewing, selecting, training, and developing staff. Review kitchen activities with Chef de Cuisine. Assist Chef de Cuisine with development of menu items and recipes, including special events. Issue disciplinary action as needed. Prepare and deliver reports as requested. Maintain employee files and attendance records. Maintain strict confidentiality relative to financial data, company policies and procedures, and team member and customer information. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts and work locations may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Use of computer station, Microsoft office software, casino tracking programs (Oracle, UKG, Stratton Warren, InfoGenesis), Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone, voicemail, fax machine, and photocopier. Licensure: Must be able to obtain and maintain a 1055 Slot/Cardroom/Pari-Mutuel Individual Combo Slot license. Must be at least 21 years of age. Three (3) years of tax returns required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. At least three years of supervisory experience in a high volume kitchen is preferred. Accreditation from a culinary institute is preferred. Able to obtain a Food Safety Manager Certification. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 40 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
Mar 28, 2024
Full time
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Establish production forecasts based on expected customer counts and post for staff review. Oversee staff to ensure compliance with established sanitation and nutrition practices. Verify portion sizes and quality standards are in compliance with departmental standards. Assign work to team members and monitor for timely and proper completion to comply with budget requirements. Monitors staff's start times, breaks and ending times. Participate in interviewing, selecting, training, and developing staff. Review kitchen activities with Chef de Cuisine. Assist Chef de Cuisine with development of menu items and recipes, including special events. Issue disciplinary action as needed. Prepare and deliver reports as requested. Maintain employee files and attendance records. Maintain strict confidentiality relative to financial data, company policies and procedures, and team member and customer information. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts and work locations may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Use of computer station, Microsoft office software, casino tracking programs (Oracle, UKG, Stratton Warren, InfoGenesis), Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone, voicemail, fax machine, and photocopier. Licensure: Must be able to obtain and maintain a 1055 Slot/Cardroom/Pari-Mutuel Individual Combo Slot license. Must be at least 21 years of age. Three (3) years of tax returns required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. At least three years of supervisory experience in a high volume kitchen is preferred. Accreditation from a culinary institute is preferred. Able to obtain a Food Safety Manager Certification. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 40 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
ASSINIBOINE PARK CONSERVANCY
Winnipeg, Manitoba (MB)
Chef De Partie, Banquets APC is seeking a Chef De Partie to work in Banquets, who will report to the Banquet Chef. The Chef de Partie is responsible for supervising line and prep cooks, while maintaining high quality production and service levels. The Chef De Partie is expected to assist in the training and development of staff. They must manage the kitchen in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times. Qualifications: High School Diploma or GED required. Enrollment in culinary arts or diploma in culinary arts preferred. Food Handling Certification is required, candidates who do not possess a current certification can be enrolled and paid for through APC. Knowledge of kitchen procedures. The ability to manage multiple priorities while attending to details and maintaining a safe and professional work environment. Good customer service skills. 5 years experience in a kitchen. An equivalent combination of education and experience may be considered and on the job training will be provided. Wage range: starting at $19.19 per hour, plus participation in the tip pool program. What we have to offer: The opportunity for career development and progression within the food and beverage department, and on-the-job training. An Inclusive work environment Free Zoo & Leaf membership Free parking Eligibility for Comprehensive 85% employer-paid group benefits package upon completion of required yearly hours Beautiful Park setting APC is committed to employment equity and encourages applications from women, Indigenous people, underrepresented community members, and persons with disabilities. Accommodations are available upon request during the assessment and selection process. We thank all who apply, however, only those selected for further consideration will be contacted. Job Type: Part-time Salary: From $19.19 per hour Benefits: Employee assistance program Flexible schedule On-site parking Wellness program Supplemental pay types: Tips Work Location: In person
Mar 28, 2024
Full time
Chef De Partie, Banquets APC is seeking a Chef De Partie to work in Banquets, who will report to the Banquet Chef. The Chef de Partie is responsible for supervising line and prep cooks, while maintaining high quality production and service levels. The Chef De Partie is expected to assist in the training and development of staff. They must manage the kitchen in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times. Qualifications: High School Diploma or GED required. Enrollment in culinary arts or diploma in culinary arts preferred. Food Handling Certification is required, candidates who do not possess a current certification can be enrolled and paid for through APC. Knowledge of kitchen procedures. The ability to manage multiple priorities while attending to details and maintaining a safe and professional work environment. Good customer service skills. 5 years experience in a kitchen. An equivalent combination of education and experience may be considered and on the job training will be provided. Wage range: starting at $19.19 per hour, plus participation in the tip pool program. What we have to offer: The opportunity for career development and progression within the food and beverage department, and on-the-job training. An Inclusive work environment Free Zoo & Leaf membership Free parking Eligibility for Comprehensive 85% employer-paid group benefits package upon completion of required yearly hours Beautiful Park setting APC is committed to employment equity and encourages applications from women, Indigenous people, underrepresented community members, and persons with disabilities. Accommodations are available upon request during the assessment and selection process. We thank all who apply, however, only those selected for further consideration will be contacted. Job Type: Part-time Salary: From $19.19 per hour Benefits: Employee assistance program Flexible schedule On-site parking Wellness program Supplemental pay types: Tips Work Location: In person
LE SELECT is currently hiring a SOUS CHEF to join our Culinary team Originally opened in 1977, LE SELECT is a historical & iconic French restaurant and boasts a wine spectator award of excellence wine cellar. The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES Oversee all aspects of the daily production of the kitchen and food production area Conduct and order inventories as required on food and beverage supplies Inspect deliveries, ensuring quality is to satisfaction Responsible for understanding the business operations inside the restaurant Motivate and coach kitchen staff Carry out on-going training to the high standards set by the Chef De Cuisine Understand and abide by the Health & Safety standards Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS Minimum 2-4 years of experience in similar role Excellent attention to detail with a creative flair Ability to work weekends, holidays, mornings and nights Must be energetic with a passion for food and a positive attitude Must be able to follow oral and written instructions Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK / Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement SCALE HOSPITALITY GROUP recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Mar 28, 2024
Full time
LE SELECT is currently hiring a SOUS CHEF to join our Culinary team Originally opened in 1977, LE SELECT is a historical & iconic French restaurant and boasts a wine spectator award of excellence wine cellar. The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES Oversee all aspects of the daily production of the kitchen and food production area Conduct and order inventories as required on food and beverage supplies Inspect deliveries, ensuring quality is to satisfaction Responsible for understanding the business operations inside the restaurant Motivate and coach kitchen staff Carry out on-going training to the high standards set by the Chef De Cuisine Understand and abide by the Health & Safety standards Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS Minimum 2-4 years of experience in similar role Excellent attention to detail with a creative flair Ability to work weekends, holidays, mornings and nights Must be energetic with a passion for food and a positive attitude Must be able to follow oral and written instructions Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK / Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement SCALE HOSPITALITY GROUP recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
We are looking for a Pastry Ched to join our BOH team Reporting to the Chef de Cuisine, the Pastry Chef is responsible for safely preparing dishes required for a full-service restaurant. The ideal candidate must have previous kitchen experience, and be motivated by a desire to progress in a dynamic, fast-paced, and challenging environment. DUTIES AND RESPONSIBILITIES: Responsible for preparing food for service in a premium restaurant Prep (chopping, peeling, cutting) and stock cooking station with all the necessary ingredients and equipment Execute dishes with accuracy, speed, and detail; adhering to the recipes provided by the Chef de Cuisine; emphasis on presentation and garnishing Ascertain the quality and freshens of products Monitor stock and log shortages as required Keep a clean work station, including equipment and utensils; understand and abide by Health & Safety standards and Food Safe requirements SKILLS AND QUALIFICATIONS: Minimum 1-2 years related experience as a pastry chef Food Handling and Health & Safety training, an asset Skilled in various cooking methods; grilling, frying, sautéing Proficient in other culinary skills such as chopping, preparing mise en place, etc. Strong knife skills and workable knowledge of kitchen equipment Solid understanding of standard measurements and portions Energetic with a passion for food and a positive outlook Able to follow oral and written instructions Must exhibit a high degree of professionalism; (i.e. punctuality, dedication, well-groomed, mannerly) Excellent team player; camaraderie with all team members, BOH and FOH Must have physical stamina to lift moderate amounts of weight Ability to stand for long periods of time Ability to work weekends, holidays, mornings and nights WHY WORK FOR US? Competitive Wages Discounts at all Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Training, Development and Education Reimbursement SCALE HOSPITALITY GROUP recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Mar 28, 2024
Full time
We are looking for a Pastry Ched to join our BOH team Reporting to the Chef de Cuisine, the Pastry Chef is responsible for safely preparing dishes required for a full-service restaurant. The ideal candidate must have previous kitchen experience, and be motivated by a desire to progress in a dynamic, fast-paced, and challenging environment. DUTIES AND RESPONSIBILITIES: Responsible for preparing food for service in a premium restaurant Prep (chopping, peeling, cutting) and stock cooking station with all the necessary ingredients and equipment Execute dishes with accuracy, speed, and detail; adhering to the recipes provided by the Chef de Cuisine; emphasis on presentation and garnishing Ascertain the quality and freshens of products Monitor stock and log shortages as required Keep a clean work station, including equipment and utensils; understand and abide by Health & Safety standards and Food Safe requirements SKILLS AND QUALIFICATIONS: Minimum 1-2 years related experience as a pastry chef Food Handling and Health & Safety training, an asset Skilled in various cooking methods; grilling, frying, sautéing Proficient in other culinary skills such as chopping, preparing mise en place, etc. Strong knife skills and workable knowledge of kitchen equipment Solid understanding of standard measurements and portions Energetic with a passion for food and a positive outlook Able to follow oral and written instructions Must exhibit a high degree of professionalism; (i.e. punctuality, dedication, well-groomed, mannerly) Excellent team player; camaraderie with all team members, BOH and FOH Must have physical stamina to lift moderate amounts of weight Ability to stand for long periods of time Ability to work weekends, holidays, mornings and nights WHY WORK FOR US? Competitive Wages Discounts at all Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Training, Development and Education Reimbursement SCALE HOSPITALITY GROUP recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Toronto Beach Club is currently looking for a SENIOR SOUS CHEF to join our BOH team! The SENIOR SOUS CHEF will be responsible for overseeing all kitchen operations through monitoring food preparation, presentation and delivery over the course of the day, and ultimately carrying out the mandates and program as led by the Chef de Cuisine. This position is fast-paced and requires flexibility to adapt to last minute business needs. DUTIES & RESPONSIBILITES Ensure the efficient operation of food production areas in the kitchen, constantly analyze quality of food production and preparation in accordance to company recipes Assure on-going training to the high standards set by the Chef de Cuisine Monitor working hours and fill out report of overtime for payroll purposes Inspect deliveries, ensuring quality is to satisfaction Control and maintain all equipment distributed to the cooks that need to be cleaned and sanitized after each service Taste all foods on a daily basis and make necessary changes Understand and abide by the Health & Safety standards Report any incidents, accidents, issues to Chef de Cuisine, and ensure it is recorded in employee records SKILLS AND QUALIFICATIONS Culinary Arts diploma or degree is strongly encouraged 3 + years' experience in a similar role is required Red Seal certification is an asset Food Safe certification is an asset Positive outlook and inherent coach Ability to troubleshoot when service issues arise Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK / Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement SCALE HOSPITALITY GROUP recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Mar 28, 2024
Full time
Toronto Beach Club is currently looking for a SENIOR SOUS CHEF to join our BOH team! The SENIOR SOUS CHEF will be responsible for overseeing all kitchen operations through monitoring food preparation, presentation and delivery over the course of the day, and ultimately carrying out the mandates and program as led by the Chef de Cuisine. This position is fast-paced and requires flexibility to adapt to last minute business needs. DUTIES & RESPONSIBILITES Ensure the efficient operation of food production areas in the kitchen, constantly analyze quality of food production and preparation in accordance to company recipes Assure on-going training to the high standards set by the Chef de Cuisine Monitor working hours and fill out report of overtime for payroll purposes Inspect deliveries, ensuring quality is to satisfaction Control and maintain all equipment distributed to the cooks that need to be cleaned and sanitized after each service Taste all foods on a daily basis and make necessary changes Understand and abide by the Health & Safety standards Report any incidents, accidents, issues to Chef de Cuisine, and ensure it is recorded in employee records SKILLS AND QUALIFICATIONS Culinary Arts diploma or degree is strongly encouraged 3 + years' experience in a similar role is required Red Seal certification is an asset Food Safe certification is an asset Positive outlook and inherent coach Ability to troubleshoot when service issues arise Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK / Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement SCALE HOSPITALITY GROUP recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Toronto Beach Club is looking for a SOUS CHEF to join our BOH team! The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES •Oversee all aspects of the daily operation of the kitchen and food production area •Conduct and order inventories as required on food and beverage supplies •Inspect deliveries, ensuring quality is to satisfaction •Responsible for understanding the business operations inside the restaurant •Motivate and coach kitchen staff •Carry out on-going training to the high standards set by the Chef De Cuisine •Understand and abide by the Health & Safety standards •Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS •Minimum 2-4 years of experience in similar role •Excellent attention to detail with a creative flair •Ability to work weekends, holidays, mornings and nights •Must be energetic with a passion for food and a positive attitude •Must be able to follow oral and written instructions •Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) •Long periods of standing and walking is required •Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK / Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement SCALE HOSPITALITY GROUP recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Mar 28, 2024
Full time
Toronto Beach Club is looking for a SOUS CHEF to join our BOH team! The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES •Oversee all aspects of the daily operation of the kitchen and food production area •Conduct and order inventories as required on food and beverage supplies •Inspect deliveries, ensuring quality is to satisfaction •Responsible for understanding the business operations inside the restaurant •Motivate and coach kitchen staff •Carry out on-going training to the high standards set by the Chef De Cuisine •Understand and abide by the Health & Safety standards •Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS •Minimum 2-4 years of experience in similar role •Excellent attention to detail with a creative flair •Ability to work weekends, holidays, mornings and nights •Must be energetic with a passion for food and a positive attitude •Must be able to follow oral and written instructions •Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) •Long periods of standing and walking is required •Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK / Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement SCALE HOSPITALITY GROUP recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
YOUR SUMMER ADVENTURE AWAITS Imagine a summer living beneath towering mountain peaks, venturing along world-class hiking trails, paddling iridescent turquoise waters, forming friendships that will last a lifetime, and providing extraordinary guest service at a mountain lodge like no other. Our hope is that you feel inspired by the spectacular surroundings and inspire others to connect with nature. Find all of this (and more!) as part of our team this summer at Cathedral Mountain Lodge. Overview: Located in the heart of the Canadian Rocky Mountains, Cathedral Mountain offers a unique opportunity for those who want to live, work, and explore in Canada's Rocky Mountains and National Parks. Spend your weekends exploring some of the most amazing natural attractions and activities Canada has to offer, including hiking, biking, river rafting and more! Just 25 minutes away from the town of Lake Louise, Cathedral Mountain Lodge is located in Yoho National Park on the bank of the Kicking Horse River, shadowed by the 10,500-foot (3,200 m) peaks of Mt. Stephen & Cathedral Mountain. If this sounds like your kind of workplace, you love the outdoors and are passionate about sharing an amazing Canadian experience with our guests from around the world then we want you to join our team! We offer subsidized on-site housing for all team members (private rooms for senior positions and shared for entry level positions). Details: Our summer season runs from May 17th, 2024, to October 6th, 2024. We are looking for candidates that can work for the entire season. Candidates must be legally entitled to work in Canada. We are unable to support work permit applications. Our Mission: By always doing our best we dedicate ourselves to creating experiences that people are amazed by. Job title: Sous Chef Responsibilities: The Sous Chef works within our fine dining culinary team to produce and deliver finely crafted, memorable meals for our guests of the Riverside Dining Room. Main duties include prep, cooking & presentation of meals, ordering & inventory control, team training and assisting with menu development. A commitment to maintaining a positive team-oriented work environment and strong working relationship with the Executive Chef and Chef de Cuisine are key to this role. Qualifications: Minimum 5 years cooking experience in a similar role/establishment. Red seal or equivalent preferred, Food Safe certificate, with basic food handling and preparation knowledge, Must be able to work in a fast-paced environment with distractions, with ability to multi-task, Must be 100% guest service focused, with a positive & upbeat personality, Highly collaborative; ability to work in a team-oriented environment, First Aid and CPR certified, an asset, Ability to lift heavy objects up to 50 lbs. and safely operate kitchen equipment. Details: Fulltime, working up to 40 hrs. a week, Hourly wage with an end of contract bonus, Staff accommodation onsite, $10.00/day, includes all meals and laundry. Wages: Wages depend on experience and education. Sous Chef - $26 - $28 per hour In-Person Interviews: Our recruiting team will be in Toronto on February 15th and 16th, 2024 to meet with candidates in person and conduct interviews. Let us know if you will be in the area at that time and are interested in an in-person interview. If this sounds like the adventure for you, fill out our application, and attach your resume. We look forward to reviewing your submission. Work in the Rockies Recruiting Team Cathedral Mountain Lodge is a part of the Capilano Group of Companies. The Capilano Group comprises of retail, hospitality and tourism-based businesses anchored by Capilano Suspension Bridge Park in North Vancouver, British Columbia. Capilano Group's other properties also include Moraine Lake Lodge, Moraine Lake Trading and Cathedral Mountain Lodge in the Canadian Rockies, Stanley Park Pavilion, Stanley's Bar & Grill and Prospect Point Bar & Grill and Trading Post in Stanley Park, Vancouver. tkTjTIXMi1
Mar 28, 2024
Full time
YOUR SUMMER ADVENTURE AWAITS Imagine a summer living beneath towering mountain peaks, venturing along world-class hiking trails, paddling iridescent turquoise waters, forming friendships that will last a lifetime, and providing extraordinary guest service at a mountain lodge like no other. Our hope is that you feel inspired by the spectacular surroundings and inspire others to connect with nature. Find all of this (and more!) as part of our team this summer at Cathedral Mountain Lodge. Overview: Located in the heart of the Canadian Rocky Mountains, Cathedral Mountain offers a unique opportunity for those who want to live, work, and explore in Canada's Rocky Mountains and National Parks. Spend your weekends exploring some of the most amazing natural attractions and activities Canada has to offer, including hiking, biking, river rafting and more! Just 25 minutes away from the town of Lake Louise, Cathedral Mountain Lodge is located in Yoho National Park on the bank of the Kicking Horse River, shadowed by the 10,500-foot (3,200 m) peaks of Mt. Stephen & Cathedral Mountain. If this sounds like your kind of workplace, you love the outdoors and are passionate about sharing an amazing Canadian experience with our guests from around the world then we want you to join our team! We offer subsidized on-site housing for all team members (private rooms for senior positions and shared for entry level positions). Details: Our summer season runs from May 17th, 2024, to October 6th, 2024. We are looking for candidates that can work for the entire season. Candidates must be legally entitled to work in Canada. We are unable to support work permit applications. Our Mission: By always doing our best we dedicate ourselves to creating experiences that people are amazed by. Job title: Sous Chef Responsibilities: The Sous Chef works within our fine dining culinary team to produce and deliver finely crafted, memorable meals for our guests of the Riverside Dining Room. Main duties include prep, cooking & presentation of meals, ordering & inventory control, team training and assisting with menu development. A commitment to maintaining a positive team-oriented work environment and strong working relationship with the Executive Chef and Chef de Cuisine are key to this role. Qualifications: Minimum 5 years cooking experience in a similar role/establishment. Red seal or equivalent preferred, Food Safe certificate, with basic food handling and preparation knowledge, Must be able to work in a fast-paced environment with distractions, with ability to multi-task, Must be 100% guest service focused, with a positive & upbeat personality, Highly collaborative; ability to work in a team-oriented environment, First Aid and CPR certified, an asset, Ability to lift heavy objects up to 50 lbs. and safely operate kitchen equipment. Details: Fulltime, working up to 40 hrs. a week, Hourly wage with an end of contract bonus, Staff accommodation onsite, $10.00/day, includes all meals and laundry. Wages: Wages depend on experience and education. Sous Chef - $26 - $28 per hour In-Person Interviews: Our recruiting team will be in Toronto on February 15th and 16th, 2024 to meet with candidates in person and conduct interviews. Let us know if you will be in the area at that time and are interested in an in-person interview. If this sounds like the adventure for you, fill out our application, and attach your resume. We look forward to reviewing your submission. Work in the Rockies Recruiting Team Cathedral Mountain Lodge is a part of the Capilano Group of Companies. The Capilano Group comprises of retail, hospitality and tourism-based businesses anchored by Capilano Suspension Bridge Park in North Vancouver, British Columbia. Capilano Group's other properties also include Moraine Lake Lodge, Moraine Lake Trading and Cathedral Mountain Lodge in the Canadian Rockies, Stanley Park Pavilion, Stanley's Bar & Grill and Prospect Point Bar & Grill and Trading Post in Stanley Park, Vancouver. tkTjTIXMi1
Tallgrass Creek by Erickson Senior Living
Shawnee Mission, Kansas
Location: Tallgrass Creek by Erickson Senior Living Tallgrass Creek is a beautiful 65-acre continuing care retirement community located in Overland Park, just minutes from Kansas City and the Kansas and Missouri border. We're part of a growing network of communities managed and developed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $70000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Mar 28, 2024
Full time
Location: Tallgrass Creek by Erickson Senior Living Tallgrass Creek is a beautiful 65-acre continuing care retirement community located in Overland Park, just minutes from Kansas City and the Kansas and Missouri border. We're part of a growing network of communities managed and developed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $70000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Charismatic and Engaging Unicorn / Executive Chef " If you're a Charismatic Engaging Unicorn, have an appetite for building relationships, possess extensive beverage knowledge & understand upscale steps of service, if you enjoy working in an artistic yet casual atmosphere, then The Wicked Loon on Lake Winnipesaukee is the ideal place for you. We live for the handmade, super chilled and magnificent cocktails, stay true to the brew, and honor the vine. We believe in sourcing only the finest ingredients, always fresh, skillfully prepared, artfully presented with careful layers of flavor. The Wicked Loon is a waterfront restaurant that is adjoined to LocalTopia, the two newest up and coming restaurants on the lake. The Wicked Loon will boast year-round craveable breakfast, lunch and seafood fare, handmade cocktails, and an epic vibe. LocalTopia is a create your own bowl inspired new hangout catering to the locals and tourists alike. Are you ready and wanting to leave your mark on the world? There is nothing like starting something fresh and new. If you are up for the task of rising to the highest standards of beverage and culinary excellence and willing to train, coach and execute, consider joining our team! What do I have to do? Be an engaging leader. Show off your hospitality skills. Take pride in everything that you do. Be able to recruit great talent and keep them. Enjoy opening new restaurants- Experience here is a plus. Teach others the ways of creating magnificent food. Train, re-train, and inspire the staff to do it right every time. Motivate the team to prepare artistic - flavorful - fresh - coastal food with a sense of urgency while consistently maintaining a high level of excellence. By all means, have some fun! Engage the guests. Keep the HOT food hot! and the cold food cold! Practice HACCP during all food preparations and all day long. We've got to make money for the honey! Control the cost, labor, ordering, portions, and KEEP it FRESH! Prepare food as close to the time consumed as humanly possible. Don't stress out! Leave that to the first responders. Remember it's just food. Don't get mad at your chicken! Be Sherlock Holmes when receiving the goods through the back door. Inspect everything for freshness and quality. Then make sure you receive exactly what you paid for. Plan your day so that everyone knows exactly what to prepare. We prefer to keep it fresh for our guests. "Production List" Keep the heart of the house clean and organized No stinky employees! Personal hygiene is a must. Clean and sanitary in all areas. Follow the recipes! A teaspoon is not in the palm of your hand. Act like the owner. Be a role model and educate your team in every aspect of the business. Be a champion of your managers & staff, constantly develop each and every member to learn and accomplish more. No threatening to chop off any body parts while disciplining any team member. Let's just talk to them :-) Pre-shift Meetings are a must. Since we are fresh we have to discuss our freshness everyday. Proper stocking and food rotation keeps us fresh! P & L knowledge, ability to perform monthly inventories, budgets, and labor projections. Keep it staffed! Keep your staff happy, trained, and informed. Monitor the window during business hours. Pay special attention during low volume hours. Ensure ticket times are appropriate. Check invoices daily, approve and stamp. Be responsible for ordering all products daily. Communicate with potential brides, wedding and event planners for private functions. Have the know-how to pull off a major event with the same passion and commitment that is demonstrated every day within the four walls. Be a champion of the people, share knowledge and promote learning. Work in expo window if needed during periods of customer overloads. Marketing is critical, use of the social media platforms is a must. Enjoy being active in the local community, brainstorming for new attractions for locals (celebrity chefs, live music, trivia) Understand the basics, scheduling, receiving, customer feedback, open communication, regular meetings, teach backs, inventory, line checks, thru-put, orientation meetings, sanitation. Be Happy Qualifications: Bachelor of Science degree in Business, Arts or Hospitality preferred. Minimum 5 years of experience in an upscale environment with experience in a culinary leadership role preferred. Must have held no more than 2 restaurant management jobs in the last 4 years. Ability to communicate clearly with managers, kitchen/ dining room employees, and guests. Safe Food Handling Certification. Ability to bend, stand, and stoop for long periods of time, and work long hours in hot conditions. Have some fun and a sense of humor. Proven track record developing people. Solid P&L and budget knowledge. Extensive wine knowledge. Develop good training materials. POS Knowledge. Willingness to confront others to do better. Appearance (well groomed). In short, we are looking for a "Charismatic Unicorn" that can also double as an Executive Chef. Expect plenty of help to get you started and plenty of autonomy when you are ready to fly!
Mar 27, 2024
Full time
Charismatic and Engaging Unicorn / Executive Chef " If you're a Charismatic Engaging Unicorn, have an appetite for building relationships, possess extensive beverage knowledge & understand upscale steps of service, if you enjoy working in an artistic yet casual atmosphere, then The Wicked Loon on Lake Winnipesaukee is the ideal place for you. We live for the handmade, super chilled and magnificent cocktails, stay true to the brew, and honor the vine. We believe in sourcing only the finest ingredients, always fresh, skillfully prepared, artfully presented with careful layers of flavor. The Wicked Loon is a waterfront restaurant that is adjoined to LocalTopia, the two newest up and coming restaurants on the lake. The Wicked Loon will boast year-round craveable breakfast, lunch and seafood fare, handmade cocktails, and an epic vibe. LocalTopia is a create your own bowl inspired new hangout catering to the locals and tourists alike. Are you ready and wanting to leave your mark on the world? There is nothing like starting something fresh and new. If you are up for the task of rising to the highest standards of beverage and culinary excellence and willing to train, coach and execute, consider joining our team! What do I have to do? Be an engaging leader. Show off your hospitality skills. Take pride in everything that you do. Be able to recruit great talent and keep them. Enjoy opening new restaurants- Experience here is a plus. Teach others the ways of creating magnificent food. Train, re-train, and inspire the staff to do it right every time. Motivate the team to prepare artistic - flavorful - fresh - coastal food with a sense of urgency while consistently maintaining a high level of excellence. By all means, have some fun! Engage the guests. Keep the HOT food hot! and the cold food cold! Practice HACCP during all food preparations and all day long. We've got to make money for the honey! Control the cost, labor, ordering, portions, and KEEP it FRESH! Prepare food as close to the time consumed as humanly possible. Don't stress out! Leave that to the first responders. Remember it's just food. Don't get mad at your chicken! Be Sherlock Holmes when receiving the goods through the back door. Inspect everything for freshness and quality. Then make sure you receive exactly what you paid for. Plan your day so that everyone knows exactly what to prepare. We prefer to keep it fresh for our guests. "Production List" Keep the heart of the house clean and organized No stinky employees! Personal hygiene is a must. Clean and sanitary in all areas. Follow the recipes! A teaspoon is not in the palm of your hand. Act like the owner. Be a role model and educate your team in every aspect of the business. Be a champion of your managers & staff, constantly develop each and every member to learn and accomplish more. No threatening to chop off any body parts while disciplining any team member. Let's just talk to them :-) Pre-shift Meetings are a must. Since we are fresh we have to discuss our freshness everyday. Proper stocking and food rotation keeps us fresh! P & L knowledge, ability to perform monthly inventories, budgets, and labor projections. Keep it staffed! Keep your staff happy, trained, and informed. Monitor the window during business hours. Pay special attention during low volume hours. Ensure ticket times are appropriate. Check invoices daily, approve and stamp. Be responsible for ordering all products daily. Communicate with potential brides, wedding and event planners for private functions. Have the know-how to pull off a major event with the same passion and commitment that is demonstrated every day within the four walls. Be a champion of the people, share knowledge and promote learning. Work in expo window if needed during periods of customer overloads. Marketing is critical, use of the social media platforms is a must. Enjoy being active in the local community, brainstorming for new attractions for locals (celebrity chefs, live music, trivia) Understand the basics, scheduling, receiving, customer feedback, open communication, regular meetings, teach backs, inventory, line checks, thru-put, orientation meetings, sanitation. Be Happy Qualifications: Bachelor of Science degree in Business, Arts or Hospitality preferred. Minimum 5 years of experience in an upscale environment with experience in a culinary leadership role preferred. Must have held no more than 2 restaurant management jobs in the last 4 years. Ability to communicate clearly with managers, kitchen/ dining room employees, and guests. Safe Food Handling Certification. Ability to bend, stand, and stoop for long periods of time, and work long hours in hot conditions. Have some fun and a sense of humor. Proven track record developing people. Solid P&L and budget knowledge. Extensive wine knowledge. Develop good training materials. POS Knowledge. Willingness to confront others to do better. Appearance (well groomed). In short, we are looking for a "Charismatic Unicorn" that can also double as an Executive Chef. Expect plenty of help to get you started and plenty of autonomy when you are ready to fly!
Morrison Healthcare Position Title: EXECUTIVE CHEF (MoDelMed) Sikeston, MO Salary: $50,000 - $60,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Executive Chef for Missouri Delta Medical in Sikeston, Missouri, you will be responsible for overseeing kitchen operations (team of 7-8) while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a smaller operation with approximately 60 beds plus retail operations. It's an exciting opportunity for an energetic, entrepreneurial Culinary professional (Sous Chef, Chef Manager, or Exec Sous) who's looking for that next step up to the "big chair". Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: AA Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Catering and Retail Dining experience a plus Institutional and batch cooking experience in healthcare or senior living preferred Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Mar 27, 2024
Full time
Morrison Healthcare Position Title: EXECUTIVE CHEF (MoDelMed) Sikeston, MO Salary: $50,000 - $60,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Executive Chef for Missouri Delta Medical in Sikeston, Missouri, you will be responsible for overseeing kitchen operations (team of 7-8) while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a smaller operation with approximately 60 beds plus retail operations. It's an exciting opportunity for an energetic, entrepreneurial Culinary professional (Sous Chef, Chef Manager, or Exec Sous) who's looking for that next step up to the "big chair". Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: AA Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Catering and Retail Dining experience a plus Institutional and batch cooking experience in healthcare or senior living preferred Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Compass Group, North America
Templeton, California
Morrison Healthcare Position Title: Chef Manager- Templeton, CA Reports To: Director of Dining Services Location: Twin Cities Community Hospital Salary: $70,000 Other Forms of Compensation: meals, phone stipend Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in PeopleHub by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Click here () to view the step-by-step instructions to refer a friend to this position. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: Full culinary management of food service operation to include inventory, ordering and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Preferred Qualifications: Must have a working knowledge of HACCP Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: Morrison Healthcare ANDREA NENOW req_classification
Mar 27, 2024
Full time
Morrison Healthcare Position Title: Chef Manager- Templeton, CA Reports To: Director of Dining Services Location: Twin Cities Community Hospital Salary: $70,000 Other Forms of Compensation: meals, phone stipend Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in PeopleHub by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Click here () to view the step-by-step instructions to refer a friend to this position. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: Full culinary management of food service operation to include inventory, ordering and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Preferred Qualifications: Must have a working knowledge of HACCP Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: Morrison Healthcare ANDREA NENOW req_classification
Fresh Ideas Position Title: title Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams ! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary We are seeking a passionate and innovative culinary professional to join our team as the EXECUTIVE CHEF for FRESH IDEAS at Wayne State College in Wayne, NE! If you are ready to showcase your talent and make a significant impact in the world of campus dining, we invite you to apply for the position of Campus Executive Chef. Let your culinary creativity shine as you embark on this exciting journey with us! Key Responsibilities: Develop regular and innovative menu plans adhering to established guidelines, ensuring a delightful culinary experience for all. Execute standardized recipes flawlessly, maintaining portioning and presentation standards. Regularly assess meal quality through tasting sessions. Mentor kitchen staff on food preparation, equipment handling, safety protocols, and sanitation practices to uphold company and regulatory standards. Establish and oversee cleaning and maintenance schedules for equipment, storage areas, and workspaces, ensuring compliance among kitchen staff. Manage food and non-food inventory within established guidelines, ensuring timely availability of necessary supplies. Make informed decisions regarding the utilization of leftover food products in line with company guidelines. Adhere to federal, state, and local health and sanitation regulations, ensuring seamless audits and compliance. Enforce facility, departmental, and company safety policies and procedures, actively participating in safety-related activities and reporting occurrences. Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. T Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at Fresh Ideas are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Fresh Ideas maintains a drug-free workplace.
Mar 27, 2024
Full time
Fresh Ideas Position Title: title Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams ! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary We are seeking a passionate and innovative culinary professional to join our team as the EXECUTIVE CHEF for FRESH IDEAS at Wayne State College in Wayne, NE! If you are ready to showcase your talent and make a significant impact in the world of campus dining, we invite you to apply for the position of Campus Executive Chef. Let your culinary creativity shine as you embark on this exciting journey with us! Key Responsibilities: Develop regular and innovative menu plans adhering to established guidelines, ensuring a delightful culinary experience for all. Execute standardized recipes flawlessly, maintaining portioning and presentation standards. Regularly assess meal quality through tasting sessions. Mentor kitchen staff on food preparation, equipment handling, safety protocols, and sanitation practices to uphold company and regulatory standards. Establish and oversee cleaning and maintenance schedules for equipment, storage areas, and workspaces, ensuring compliance among kitchen staff. Manage food and non-food inventory within established guidelines, ensuring timely availability of necessary supplies. Make informed decisions regarding the utilization of leftover food products in line with company guidelines. Adhere to federal, state, and local health and sanitation regulations, ensuring seamless audits and compliance. Enforce facility, departmental, and company safety policies and procedures, actively participating in safety-related activities and reporting occurrences. Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. T Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at Fresh Ideas are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Fresh Ideas maintains a drug-free workplace.
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Mar 27, 2024
Full time
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Mar 27, 2024
Full time
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
This position is located in Columbia, MO. As a local landmark, we believe in delivering exceptional dining experiences, and offer a culture of teamwork and excellence, and need the right culinary leader to take us to the next level. Catering Chef Benefits: Performance based Bonus Health Insurance 100% - Company covered Covered downtown parking Relocation assistance Catering Chef Qualifications / Responsibilities: Proven experience in a culinary leadership position with an Upscale or Fine Dining restaurant (3 years) Catering experience is a MUST BBQ experience preferred Strong culinary skills and creativity Excellent leadership and management abilities with a track record of team development and training Strong knowledge of food safety and sanitation practices Effective communication and interpersonal skills Train, develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis Oversee the day-to-day operations of the kitchens, ensuring efficient and effective workflow Teach preparation according to well-defined recipes and follow up and discuss ways of constantly improving the cuisine at the property Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management Offer assistance to employees regarding training, development, and growth
Mar 27, 2024
Full time
This position is located in Columbia, MO. As a local landmark, we believe in delivering exceptional dining experiences, and offer a culture of teamwork and excellence, and need the right culinary leader to take us to the next level. Catering Chef Benefits: Performance based Bonus Health Insurance 100% - Company covered Covered downtown parking Relocation assistance Catering Chef Qualifications / Responsibilities: Proven experience in a culinary leadership position with an Upscale or Fine Dining restaurant (3 years) Catering experience is a MUST BBQ experience preferred Strong culinary skills and creativity Excellent leadership and management abilities with a track record of team development and training Strong knowledge of food safety and sanitation practices Effective communication and interpersonal skills Train, develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis Oversee the day-to-day operations of the kitchens, ensuring efficient and effective workflow Teach preparation according to well-defined recipes and follow up and discuss ways of constantly improving the cuisine at the property Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management Offer assistance to employees regarding training, development, and growth
Property About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Come be a part of something bigger! Pyramid Global Hospitality is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Pyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) • Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few • Many more, please inquire for more details Join the Margaritaville Lake Resort, Lake Conroe Houston and love where you work! It's the first Margaritaville in Texas and we welcome you to the one and only lake resort on Lake Conroe in Montgomery, Texas. Overview The Banquet Sous Chef will maintain direct oversight of all aspects related to culinary operations throughout the portfolio. Directly collaborating with the Executive Chef , this individual will bring value through supporting and driving revenue targets, identifying expense efficiencies, attracting and nurturing talent as well as fostering relationships with property operators, owners and business partners. The Banquet Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. Essential Job Functions: Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team operates the kitchen within budget guidelines Collaboratively works with Restaurant Managers to exceed guest expectations Routinely solicits feedback from guests in the dining room Must be able to professionally communicate with all team members Consistently practice safe and sanitary food handling techniques Enforces workstation and equipment safety and cleanliness Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Take physical inventory of specific food items for daily inventory. Review the market list. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on line during service and assist wherever needed. Be aware of any shortages and make arrangements before the item runs out. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist Catering Department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the Employee Cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Monitor and ensure that all closing duties are completed to standard before staff sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Qualifications Experience and Education: Able to work flexible hours and days Two year culinary arts degree required Minimum of three years related experience Three to five years of Supervisory experience preferred Knowledge of food safety, sanitation, food products, and food service equipment Previous experience maintaining professional and respectful work relationships Job Requirements: Must be a United States citizen or possess a valid work permit Must have up to date Food Handlers Certification Must have complete understanding of the fundamentals of the culinary operation Must be able to accurately follow instructions, both verbally and written Must be able to work with an around kitchen equipment Must provide own culinary knives Must be able to work with and around a diverse group of food, seasonings, etc. Must possesses excellent communication skills Must be professional in appearance and demeanor Must be able to work under pressure Must be able to work in a fast paced environment Must have excellent listening skills Must always ensure a teamwork environment Ability to work a flexible schedule that may include evenings, weekends and holidays Must have the ability to deal effectively and interact well with the guests and associates Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner Must have a passion for creating an exceptional experience for all guests Working Conditions: While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces; Must be able to work in either hot or cold conditions Must be able to stand on feet and walk throughout the day Must be able to frequently lift and carry up to 50+ lbs. & occasionally lift, carry, push & pull up to 75 lbs; Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally Must be able to twist and bend frequently, and squat occasionally
Mar 27, 2024
Full time
Property About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Come be a part of something bigger! Pyramid Global Hospitality is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Pyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) • Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few • Many more, please inquire for more details Join the Margaritaville Lake Resort, Lake Conroe Houston and love where you work! It's the first Margaritaville in Texas and we welcome you to the one and only lake resort on Lake Conroe in Montgomery, Texas. Overview The Banquet Sous Chef will maintain direct oversight of all aspects related to culinary operations throughout the portfolio. Directly collaborating with the Executive Chef , this individual will bring value through supporting and driving revenue targets, identifying expense efficiencies, attracting and nurturing talent as well as fostering relationships with property operators, owners and business partners. The Banquet Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. Essential Job Functions: Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team operates the kitchen within budget guidelines Collaboratively works with Restaurant Managers to exceed guest expectations Routinely solicits feedback from guests in the dining room Must be able to professionally communicate with all team members Consistently practice safe and sanitary food handling techniques Enforces workstation and equipment safety and cleanliness Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Take physical inventory of specific food items for daily inventory. Review the market list. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on line during service and assist wherever needed. Be aware of any shortages and make arrangements before the item runs out. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist Catering Department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the Employee Cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Monitor and ensure that all closing duties are completed to standard before staff sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Qualifications Experience and Education: Able to work flexible hours and days Two year culinary arts degree required Minimum of three years related experience Three to five years of Supervisory experience preferred Knowledge of food safety, sanitation, food products, and food service equipment Previous experience maintaining professional and respectful work relationships Job Requirements: Must be a United States citizen or possess a valid work permit Must have up to date Food Handlers Certification Must have complete understanding of the fundamentals of the culinary operation Must be able to accurately follow instructions, both verbally and written Must be able to work with an around kitchen equipment Must provide own culinary knives Must be able to work with and around a diverse group of food, seasonings, etc. Must possesses excellent communication skills Must be professional in appearance and demeanor Must be able to work under pressure Must be able to work in a fast paced environment Must have excellent listening skills Must always ensure a teamwork environment Ability to work a flexible schedule that may include evenings, weekends and holidays Must have the ability to deal effectively and interact well with the guests and associates Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner Must have a passion for creating an exceptional experience for all guests Working Conditions: While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces; Must be able to work in either hot or cold conditions Must be able to stand on feet and walk throughout the day Must be able to frequently lift and carry up to 50+ lbs. & occasionally lift, carry, push & pull up to 75 lbs; Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally Must be able to twist and bend frequently, and squat occasionally
About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Located on the beachfront between the Atlantic Ocean and Currituck Sound, our Sanderling Resort is as an idyllic of a workplace as they come. Between the hotel and private homes on location, the vast ocean and tranquil sound, protective dunes and dancing marsh grasses, and excellent staff with a CARE culture, we think you'll find Sanderling to be an excellent home away from home. Sanderling Resort boasts 120 guest rooms, and 18,448 sq ft of event space. Come be a part of something bigger! Benchmark Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Palm University (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) Overview Reporting to the Executive Chef the Banquet Sous Chef is responsible for the following: Direct supervision of day to day operation of all banquet functions. • Needs to understand the concepts and have the experience of interacting within a professional kitchen. • Direct supervision of day to day operations of all banquet functions. • Follows instructions and understand the philosophy of the Executive Chef and carry out those ideas, stressing them to associates. • To work with other individuals (cooks), on a one to one basis, instructing and guiding them in their jobs. • Ensures quality eye appeal, taste and monitors them daily. • Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods. • Implements new menus and sees to its proper implementations. • Maintain accurate administrative records on a timely basis and complete projects on time. • Ability to work in an organized fashion. • Ability to train and develop future culinary. • Ability to work in a pro-active fashion. • Daily walk through all kitchens, walk-ins for proper rotation of food and sanitation. • Daily routine check of mise en place and quality of food product. • Organize proper recipe file and keep updated. • Assists in other kitchens during non-banquet periods. Qualifications Minimum of 4 years of experience in a luxury hotel or resort with catering. Able to give directions to and manage, train and supervisor line cooks. Knowledge of all basic skills such as butchering, sauces, soups cooking of meat, fish and vegetables. Strong organizational skills in managing multiple events and ability to change direction. Other: The hotel functions seven (7) days a week and twenty-four (24) hours per day. All employees, both management and hourly, must realize this fact and be aware that at times it may be necessary to move employees from their accustomed shift as business demands. We are a drug-free workplace; criminal background required. We participate in Everify. EOE/M/F/D/V Benefits Paid Time Office Paid Holidays 401K with a match Health Insurance Dental and Vision Insurance FREE Life Insurance Hotel Room Discounts Part of the Pyramid Global Hospitality Team
Mar 27, 2024
Full time
About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Located on the beachfront between the Atlantic Ocean and Currituck Sound, our Sanderling Resort is as an idyllic of a workplace as they come. Between the hotel and private homes on location, the vast ocean and tranquil sound, protective dunes and dancing marsh grasses, and excellent staff with a CARE culture, we think you'll find Sanderling to be an excellent home away from home. Sanderling Resort boasts 120 guest rooms, and 18,448 sq ft of event space. Come be a part of something bigger! Benchmark Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Palm University (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) Overview Reporting to the Executive Chef the Banquet Sous Chef is responsible for the following: Direct supervision of day to day operation of all banquet functions. • Needs to understand the concepts and have the experience of interacting within a professional kitchen. • Direct supervision of day to day operations of all banquet functions. • Follows instructions and understand the philosophy of the Executive Chef and carry out those ideas, stressing them to associates. • To work with other individuals (cooks), on a one to one basis, instructing and guiding them in their jobs. • Ensures quality eye appeal, taste and monitors them daily. • Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods. • Implements new menus and sees to its proper implementations. • Maintain accurate administrative records on a timely basis and complete projects on time. • Ability to work in an organized fashion. • Ability to train and develop future culinary. • Ability to work in a pro-active fashion. • Daily walk through all kitchens, walk-ins for proper rotation of food and sanitation. • Daily routine check of mise en place and quality of food product. • Organize proper recipe file and keep updated. • Assists in other kitchens during non-banquet periods. Qualifications Minimum of 4 years of experience in a luxury hotel or resort with catering. Able to give directions to and manage, train and supervisor line cooks. Knowledge of all basic skills such as butchering, sauces, soups cooking of meat, fish and vegetables. Strong organizational skills in managing multiple events and ability to change direction. Other: The hotel functions seven (7) days a week and twenty-four (24) hours per day. All employees, both management and hourly, must realize this fact and be aware that at times it may be necessary to move employees from their accustomed shift as business demands. We are a drug-free workplace; criminal background required. We participate in Everify. EOE/M/F/D/V Benefits Paid Time Office Paid Holidays 401K with a match Health Insurance Dental and Vision Insurance FREE Life Insurance Hotel Room Discounts Part of the Pyramid Global Hospitality Team