Eating is a necessity by cooking is an art We are looking for cooks to join our talented and creative culinary teams. This fantastic opportunity will allow you to learn from some of the best chefs in the Omaha/Council Bluffs area With multiple outlets between Harrah's and Horseshoe Council Bluffs, there will be no shortage of learning opportunities. From casual to fine dining, we have it all and it's waiting for you Full time with great benefits. The Three Sixty Steakhouse is open for dinner service Wednesday thru Sunday.Benefits:Caesars Entertainment is Blazing the Trail for our team members with an all new benefits program. Full-time team members are able to choose from five different medical coverage levels and four different carriers. We also have an on-site clinic for team members to take advantage of. Team members also have a variety of options with dental and vision plans, along with other voluntary benefits. All full-time team members are able to take advantage of enrolling in this benefits jackpot with their new career at Caesars Entertainment.We're investing in your future more than ever with enhanced tuition assistance and an all-new student loan debt repayment program. As a new Caesars' Team Member, you'll be eligible to begin reaping the rewards of many of these benefits, in just 6 months - with full access to all educational programs with just a year of continuous employment. Benefits include tuition assistance programs, student loan repayment, and dependent scholarship programs. We invite you to be part of the extraordinary and go All In on Education with us. Additional benefits include the option to enroll in 401k with a company match, free parking, and a wide variety of team member activities. Team members are also able to enjoy free meals in our team member dining room while on shift. This includes sandwiches, salads, fresh fruit, cereal and a wide variety of beverages.Job Summary: Administers all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free. Efficient preparation of all food-related items for both batch and individual plated recipes with attention to maintaining appropriate food costs, volume, quality, and attractiveness. Ability to perform the functions of any culinary task assigned within kitchen such as broiler, saut , Asian and prep when needed. Accountable for meeting or exceeding all State of Iowa and the Company's sanitation requirements (ServSafe). Supports safety and accident prevention programs (non-slip footwear, knife handling, and proper lifting). Monitoring/implementation of garbage separation and disposal as per standards. Partners with Sous Chef to coordinate work flow during shift to meet business demands and ensure customer satisfaction. Acts as a role model to other employees and always presents oneself as a credit to the Company and encourages others to do the same. Performs all other related and compatible duties as assigned.Qualifications: Knowledge of applicable food preparation methods and measures for menu planning, soups, sauces, meat, poultry and seafood items for batch or individual recipes. Ability to cost out recipes. Must possess excellent interpersonal skills. Good oral and written communication skills, must be fluent and literate in English. Physically mobile with reasonable accommodations including ability to lift up to 75 lbs., tolerate areas of high temperature in excess of 115 degrees and able to push, pull, reach, bend, twist, stoop and stack. Compliance with all regulatory, governmental, and safety requirements. Ability to meet deadlines and effectively manage multiple priorities in a demanding work environment. Knowledge of and compliance with department, property and company policies and procedures. Maintain health department standards and regulations - inspection scores should be at or above standards.
Apr 19, 2024
Full time
Eating is a necessity by cooking is an art We are looking for cooks to join our talented and creative culinary teams. This fantastic opportunity will allow you to learn from some of the best chefs in the Omaha/Council Bluffs area With multiple outlets between Harrah's and Horseshoe Council Bluffs, there will be no shortage of learning opportunities. From casual to fine dining, we have it all and it's waiting for you Full time with great benefits. The Three Sixty Steakhouse is open for dinner service Wednesday thru Sunday.Benefits:Caesars Entertainment is Blazing the Trail for our team members with an all new benefits program. Full-time team members are able to choose from five different medical coverage levels and four different carriers. We also have an on-site clinic for team members to take advantage of. Team members also have a variety of options with dental and vision plans, along with other voluntary benefits. All full-time team members are able to take advantage of enrolling in this benefits jackpot with their new career at Caesars Entertainment.We're investing in your future more than ever with enhanced tuition assistance and an all-new student loan debt repayment program. As a new Caesars' Team Member, you'll be eligible to begin reaping the rewards of many of these benefits, in just 6 months - with full access to all educational programs with just a year of continuous employment. Benefits include tuition assistance programs, student loan repayment, and dependent scholarship programs. We invite you to be part of the extraordinary and go All In on Education with us. Additional benefits include the option to enroll in 401k with a company match, free parking, and a wide variety of team member activities. Team members are also able to enjoy free meals in our team member dining room while on shift. This includes sandwiches, salads, fresh fruit, cereal and a wide variety of beverages.Job Summary: Administers all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free. Efficient preparation of all food-related items for both batch and individual plated recipes with attention to maintaining appropriate food costs, volume, quality, and attractiveness. Ability to perform the functions of any culinary task assigned within kitchen such as broiler, saut , Asian and prep when needed. Accountable for meeting or exceeding all State of Iowa and the Company's sanitation requirements (ServSafe). Supports safety and accident prevention programs (non-slip footwear, knife handling, and proper lifting). Monitoring/implementation of garbage separation and disposal as per standards. Partners with Sous Chef to coordinate work flow during shift to meet business demands and ensure customer satisfaction. Acts as a role model to other employees and always presents oneself as a credit to the Company and encourages others to do the same. Performs all other related and compatible duties as assigned.Qualifications: Knowledge of applicable food preparation methods and measures for menu planning, soups, sauces, meat, poultry and seafood items for batch or individual recipes. Ability to cost out recipes. Must possess excellent interpersonal skills. Good oral and written communication skills, must be fluent and literate in English. Physically mobile with reasonable accommodations including ability to lift up to 75 lbs., tolerate areas of high temperature in excess of 115 degrees and able to push, pull, reach, bend, twist, stoop and stack. Compliance with all regulatory, governmental, and safety requirements. Ability to meet deadlines and effectively manage multiple priorities in a demanding work environment. Knowledge of and compliance with department, property and company policies and procedures. Maintain health department standards and regulations - inspection scores should be at or above standards.
Andrew Peller Limited
Kelowna, British Columbia (BC)
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are hiring Cooks of all experience levels for The Lookout Restaurant at Gray Monk Estate Winery. Demi CDP and CDP are both open job so bring your passion and experience or simply start your career with us this summer. Perched above Okanagan Lake with stunning panoramic views of mountains, vineyards and the lake, Gray Monk Estate Winery offers guests a true taste of the Okanagan lifestyle. With a bustling wine boutique, a full-service event facility and a world-class restaurant, the winery is equipped to host guests for all occasions. Gray Monk Estate is comprised of 75 acres of lush vineyards overlooking Okanagan Lake, in addition to premium grapes sourced throughout the Okanagan Valley, to produce some of the world's finest wines. the offer • Work at a pioneering winery in the beautiful Okanagan valley with stunning views of the Lake and mountains • Competitive hourly rate and other incentives • Training and education in various aspects of premium wines • Work in an innovative, fun, and engaging environment that focuses on a "One Team" mentality • Employee gift card loaded monthly to be used on our retail products, restaurant, or experiences • Access to our Employees Assistance Program, Learning Library and Development Seminars the requirements • Some cooking experience • Demonstrated strong attitude towards team work. • Demonstrated strong communication skills. • Good working knowledge of culinary terms and practices the expectations • Maintain and deliver the consistently of quality to the food items being prepared. • Responsible for the quality of food and prep items that are on their station. • Responsible for the supervision of any demi chefs and apprentices that are working within the kitchen. • Assist in producing and developing new or old menu items for benefiting the excellent reputation for fine dining. • Is proficient in meat and fish butchery, sauce making, entremetier, soup making and some good basic pastry knowledge. • Writes and creates their own mis en place sheets ,and is able to follow the directions and complete these sheets. • Has some knowledge of purchasing and receiving principles. • Making sure that all the stations within the kitchen are managed and prepped in accordance with the sous-chef and chefs guide lines. • Must be legally eligible to work in Canada We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
Apr 19, 2024
Full time
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are hiring Cooks of all experience levels for The Lookout Restaurant at Gray Monk Estate Winery. Demi CDP and CDP are both open job so bring your passion and experience or simply start your career with us this summer. Perched above Okanagan Lake with stunning panoramic views of mountains, vineyards and the lake, Gray Monk Estate Winery offers guests a true taste of the Okanagan lifestyle. With a bustling wine boutique, a full-service event facility and a world-class restaurant, the winery is equipped to host guests for all occasions. Gray Monk Estate is comprised of 75 acres of lush vineyards overlooking Okanagan Lake, in addition to premium grapes sourced throughout the Okanagan Valley, to produce some of the world's finest wines. the offer • Work at a pioneering winery in the beautiful Okanagan valley with stunning views of the Lake and mountains • Competitive hourly rate and other incentives • Training and education in various aspects of premium wines • Work in an innovative, fun, and engaging environment that focuses on a "One Team" mentality • Employee gift card loaded monthly to be used on our retail products, restaurant, or experiences • Access to our Employees Assistance Program, Learning Library and Development Seminars the requirements • Some cooking experience • Demonstrated strong attitude towards team work. • Demonstrated strong communication skills. • Good working knowledge of culinary terms and practices the expectations • Maintain and deliver the consistently of quality to the food items being prepared. • Responsible for the quality of food and prep items that are on their station. • Responsible for the supervision of any demi chefs and apprentices that are working within the kitchen. • Assist in producing and developing new or old menu items for benefiting the excellent reputation for fine dining. • Is proficient in meat and fish butchery, sauce making, entremetier, soup making and some good basic pastry knowledge. • Writes and creates their own mis en place sheets ,and is able to follow the directions and complete these sheets. • Has some knowledge of purchasing and receiving principles. • Making sure that all the stations within the kitchen are managed and prepped in accordance with the sous-chef and chefs guide lines. • Must be legally eligible to work in Canada We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIf9d9a27c8e95-3077
Apr 19, 2024
Full time
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIf9d9a27c8e95-3077
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Minimum of three years of experience as a line cook; prior supervisory experience preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Apr 18, 2024
Full time
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Minimum of three years of experience as a line cook; prior supervisory experience preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
GENERAL SUMMARY OF DUTIES: Responsible for the day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Must maintain high level of quality and professionalism at all times.EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assigned. Exemplifies our core values, family style service, our mission and vision. Exemplifies our DEI (diversity, equity, inclusion) culture. Perform other job related duties as assigned.KNOWLEDGE, SKILLS, AND ABILITIES: Must be able to read, write and verbally communicate effectively in English; follow established company policies and procedures; supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely and problem solve using independent judgment and decision making skills. Skill in establishing and maintaining effective working relationships with staff and guests. Must possess knowledge of use, cleaning and breakdown of equipment. Must maintain a high level of sanitation and safety. Required knowledge of all culinary departments. Maintain a high level of professionalism at all times. EDUCATION AND EXPERIENCE:Education: High School diploma or equivalent.Experience: 2 years plus cooking experience with some supervisory experience.Certificate/License: None required.TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices. TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters and symbols, perform clerical tasks, compile, coordinate, analyze, synthesize, supervise and instruct; the ability to perform complex tasks to include reading, writing and math. Must be able to work with precision, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills.GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by the Director.
Apr 18, 2024
Full time
GENERAL SUMMARY OF DUTIES: Responsible for the day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Must maintain high level of quality and professionalism at all times.EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assigned. Exemplifies our core values, family style service, our mission and vision. Exemplifies our DEI (diversity, equity, inclusion) culture. Perform other job related duties as assigned.KNOWLEDGE, SKILLS, AND ABILITIES: Must be able to read, write and verbally communicate effectively in English; follow established company policies and procedures; supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely and problem solve using independent judgment and decision making skills. Skill in establishing and maintaining effective working relationships with staff and guests. Must possess knowledge of use, cleaning and breakdown of equipment. Must maintain a high level of sanitation and safety. Required knowledge of all culinary departments. Maintain a high level of professionalism at all times. EDUCATION AND EXPERIENCE:Education: High School diploma or equivalent.Experience: 2 years plus cooking experience with some supervisory experience.Certificate/License: None required.TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices. TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters and symbols, perform clerical tasks, compile, coordinate, analyze, synthesize, supervise and instruct; the ability to perform complex tasks to include reading, writing and math. Must be able to work with precision, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills.GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by the Director.
GENERAL SUMMARY OF DUTIES: Responsible for the day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Must maintain high level of quality and professionalism at all times. EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assigned. KNOWLEDGE, SKILLS, AND ABILITIES: Must be able to read, write and verbally communicate effectively in English; follow established company policies and procedures; supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely and problem solve using independent judgment and decision making skills. Skill in establishing and maintaining effective working relationships with staff and guests. Must possess knowledge of use, cleaning and breakdown of equipment. Must maintain a high level of sanitation and safety. Required knowledge of all culinary departments. Maintain a high level of professionalism at all times. EDUCATION AND EXPERIENCE:Education: High school education or equivalent.Experience: 2 years plus cooking experience with some supervisory experience.Certificate/License: None required. TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices. TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters and symbols, perform clerical tasks, compile, coordinate, analyze, synthesize, supervise and instruct; the ability to perform complex tasks to include reading, writing and math. Must be able to work with precision, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills. NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by the Director. The above statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position.
Apr 18, 2024
Full time
GENERAL SUMMARY OF DUTIES: Responsible for the day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Must maintain high level of quality and professionalism at all times. EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assigned. KNOWLEDGE, SKILLS, AND ABILITIES: Must be able to read, write and verbally communicate effectively in English; follow established company policies and procedures; supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely and problem solve using independent judgment and decision making skills. Skill in establishing and maintaining effective working relationships with staff and guests. Must possess knowledge of use, cleaning and breakdown of equipment. Must maintain a high level of sanitation and safety. Required knowledge of all culinary departments. Maintain a high level of professionalism at all times. EDUCATION AND EXPERIENCE:Education: High school education or equivalent.Experience: 2 years plus cooking experience with some supervisory experience.Certificate/License: None required. TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices. TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters and symbols, perform clerical tasks, compile, coordinate, analyze, synthesize, supervise and instruct; the ability to perform complex tasks to include reading, writing and math. Must be able to work with precision, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills. NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by the Director. The above statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position.
Dreaming big is in our DNA. It's who we are as a company. It's our culture. It's our heritage. And more than ever, it's our future. A future where we're always looking forward. Always serving up new ways to meet life's moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together - when we combine your strengths with ours - is unstoppable. Are you ready to join a team that dreams as big as you do? SALARY: $54,000 - $58,000 per year + quarterly bonus potential LOCATION: Devils Backbone Basecamp Brewpub - Roseland, VA JOB SUMMARY: The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to lead a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the shift. This is a leadership position that encapsulates the broadness of the kitchen operation while maintaining a sense of order during high-volume operations. JOB RESPONSIBILITIES: Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards. Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly. Must have basic knowledge of kitchen equipment and read, translate, and execute recipes as well as assist in menu development Ability to perform all line cook and prep cook duties and step to assist during peak times Ensure food and beverage quality by maintaining high levels of cleanliness, organization, storage and sanitation and maintain accurate inventory levels Prepare daily specials for FOH managers and staff and notify when low or sold out. Assumes responsibility for the administrative tasks of running the kitchen (Scheduling, etc.). Assists in training of kitchen staff for growth and development. In the absence of the Executive Chef this position will lead shifts which include daily decision making, staff support, guest interaction, and staff cutting while ensuring standards, product quality and cleanliness. Implements proper quality control procedures guaranteeing standards. Assist in ensuring safe working and guest environment to reduce risk and injury. Report any incidents to the Executive Chef and HR immediately. Assist in making sure all staff is following company stated policies from the handbook including, but not limited to, cleanliness and hygiene, dress code and professional behavior. SKILLS AND ABILITIES: Excellent leadership skills with the proven track record to lead and empower team members. Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.). Ability to handle personal responsibilities in a high-stress, fast-paced work environment. Ability to follow oral and written instructions. Expert-level knowledge of food and beverage industry including BOH operations. Excellent organizational and interpersonal skills with an ability to work in a team environment. Active problem solver and completing tasks while maintaining standards. Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl and climb. The ability and aptitude to work with and troubleshoot equipment. Ability to lift and/or move up to 60lbs. Ability to stand for 8+ hours per shift EDUCATION AND EXPERIENCE REQUIREMENTS: High school diploma or equivalent required Associates degree or higher preferred Significant Restaurant Kitchen experience - 3-5 years minimum, depending on quality of experience. BENEFITS: Competitive salary Flexible paid time off Medical, dental & vision insurance available immediately Employer paid short term disability 401K up to 6% match Generous parental leave options Uniforms & PPE provided, based on position Safety shoes allowance, based on position Learning & development opportunities Employee discounts at restaurant locations Employee discounts on merchandise Relocation assistance available BEER!
Apr 18, 2024
Full time
Dreaming big is in our DNA. It's who we are as a company. It's our culture. It's our heritage. And more than ever, it's our future. A future where we're always looking forward. Always serving up new ways to meet life's moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together - when we combine your strengths with ours - is unstoppable. Are you ready to join a team that dreams as big as you do? SALARY: $54,000 - $58,000 per year + quarterly bonus potential LOCATION: Devils Backbone Basecamp Brewpub - Roseland, VA JOB SUMMARY: The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to lead a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the shift. This is a leadership position that encapsulates the broadness of the kitchen operation while maintaining a sense of order during high-volume operations. JOB RESPONSIBILITIES: Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards. Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly. Must have basic knowledge of kitchen equipment and read, translate, and execute recipes as well as assist in menu development Ability to perform all line cook and prep cook duties and step to assist during peak times Ensure food and beverage quality by maintaining high levels of cleanliness, organization, storage and sanitation and maintain accurate inventory levels Prepare daily specials for FOH managers and staff and notify when low or sold out. Assumes responsibility for the administrative tasks of running the kitchen (Scheduling, etc.). Assists in training of kitchen staff for growth and development. In the absence of the Executive Chef this position will lead shifts which include daily decision making, staff support, guest interaction, and staff cutting while ensuring standards, product quality and cleanliness. Implements proper quality control procedures guaranteeing standards. Assist in ensuring safe working and guest environment to reduce risk and injury. Report any incidents to the Executive Chef and HR immediately. Assist in making sure all staff is following company stated policies from the handbook including, but not limited to, cleanliness and hygiene, dress code and professional behavior. SKILLS AND ABILITIES: Excellent leadership skills with the proven track record to lead and empower team members. Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.). Ability to handle personal responsibilities in a high-stress, fast-paced work environment. Ability to follow oral and written instructions. Expert-level knowledge of food and beverage industry including BOH operations. Excellent organizational and interpersonal skills with an ability to work in a team environment. Active problem solver and completing tasks while maintaining standards. Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl and climb. The ability and aptitude to work with and troubleshoot equipment. Ability to lift and/or move up to 60lbs. Ability to stand for 8+ hours per shift EDUCATION AND EXPERIENCE REQUIREMENTS: High school diploma or equivalent required Associates degree or higher preferred Significant Restaurant Kitchen experience - 3-5 years minimum, depending on quality of experience. BENEFITS: Competitive salary Flexible paid time off Medical, dental & vision insurance available immediately Employer paid short term disability 401K up to 6% match Generous parental leave options Uniforms & PPE provided, based on position Safety shoes allowance, based on position Learning & development opportunities Employee discounts at restaurant locations Employee discounts on merchandise Relocation assistance available BEER!
Dreaming big is in our DNA. It's who we are as a company. It's our culture. It's our heritage. And more than ever, it's our future. A future where we're always looking forward. Always serving up new ways to meet life's moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together - when we combine your strengths with ours - is unstoppable. Are you ready to join a team that dreams as big as you do? SALARY RANGE: $60,000 - $65,000 + quarterly bonus potential LOCATION: Goose Island Pub at the Salt Shed ADDRESS: 1221 W. Blackhawk St. Chicago, IL 60642 COMPANY: Since 1988, Goose Island Beer Co., Chicago's original craft brewery, has been shaping the craft beer scene here in Chicago and beyond. In the spring of 2024, we will be opening our new brewpub location next to the Salt Shed - an exciting waterfront dining and entertainment destination. The Goose Island Pub at the Salt Shed will offer a unique beer and culinary experience with a skyline-backed riverfront patio, alongside Chicago's best new music venue, which hosts 200+ concerts and events each year. We pride ourselves on delivering exceptional service and high-quality dishes and are seeking talented new members to contribute to the success of our new location. This is an exciting new opportunity to play a pivotal role in the culinary operations of our establishment. ROLE SUMMARY: The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. Culinary excellence and attention to detail a must. This position requires the ability to manage a large staff effectively and efficiently in a fast-paced restaurant/pub environment. JOB RESPONSIBILITIES: Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards set by Executive Chef & General Manager Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly Assumes responsibility for the administrative tasks of running the kitchen (Scheduling, etc.) Trains and coordinates kitchen staff for growth and development Assist in ensuring a safe working environment to reduce risk and injury Assists with daily orders and ensuring the kitchen has the products needed to function JOB QUALIFICATIONS: High school diploma or GED equivalent required Associates degree or higher preferred 5+ years of restaurant management required Minimum 3+ years of significant restaurant kitchen experience City of Chicago Food Sanitation Management certificate & ServSafe Management Certificate required Maintenance of all kitchen operating systems and ensuring all recipes, plate specs and order guides are current and up to date Excellent leadership skills with proven ability to lead and motivate team members Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.) Ability to manage personal responsibilities in a high-stress, fast-paced work environment Knowledge of food and beverage industry including BOH operations Excellent organizational and communication skills with an ability to work in a team environment Active problem solver with the ability to complete tasks while maintaining standards Ability to frequently sit, stand, walk, bend The ability and aptitude to work with and troubleshoot equipment. Ability to lift and/or move up to 60lbs. BENEFITS: Medical, Dental, Vision, Disability, and Life insurance 401k matching up to 6% Paid company holidays Paid vacation and sick time off Employee Assistance Program Eligible for a quarterly bonus based on individual and business performance Employee discounts
Apr 18, 2024
Full time
Dreaming big is in our DNA. It's who we are as a company. It's our culture. It's our heritage. And more than ever, it's our future. A future where we're always looking forward. Always serving up new ways to meet life's moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together - when we combine your strengths with ours - is unstoppable. Are you ready to join a team that dreams as big as you do? SALARY RANGE: $60,000 - $65,000 + quarterly bonus potential LOCATION: Goose Island Pub at the Salt Shed ADDRESS: 1221 W. Blackhawk St. Chicago, IL 60642 COMPANY: Since 1988, Goose Island Beer Co., Chicago's original craft brewery, has been shaping the craft beer scene here in Chicago and beyond. In the spring of 2024, we will be opening our new brewpub location next to the Salt Shed - an exciting waterfront dining and entertainment destination. The Goose Island Pub at the Salt Shed will offer a unique beer and culinary experience with a skyline-backed riverfront patio, alongside Chicago's best new music venue, which hosts 200+ concerts and events each year. We pride ourselves on delivering exceptional service and high-quality dishes and are seeking talented new members to contribute to the success of our new location. This is an exciting new opportunity to play a pivotal role in the culinary operations of our establishment. ROLE SUMMARY: The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. Culinary excellence and attention to detail a must. This position requires the ability to manage a large staff effectively and efficiently in a fast-paced restaurant/pub environment. JOB RESPONSIBILITIES: Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards set by Executive Chef & General Manager Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly Assumes responsibility for the administrative tasks of running the kitchen (Scheduling, etc.) Trains and coordinates kitchen staff for growth and development Assist in ensuring a safe working environment to reduce risk and injury Assists with daily orders and ensuring the kitchen has the products needed to function JOB QUALIFICATIONS: High school diploma or GED equivalent required Associates degree or higher preferred 5+ years of restaurant management required Minimum 3+ years of significant restaurant kitchen experience City of Chicago Food Sanitation Management certificate & ServSafe Management Certificate required Maintenance of all kitchen operating systems and ensuring all recipes, plate specs and order guides are current and up to date Excellent leadership skills with proven ability to lead and motivate team members Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.) Ability to manage personal responsibilities in a high-stress, fast-paced work environment Knowledge of food and beverage industry including BOH operations Excellent organizational and communication skills with an ability to work in a team environment Active problem solver with the ability to complete tasks while maintaining standards Ability to frequently sit, stand, walk, bend The ability and aptitude to work with and troubleshoot equipment. Ability to lift and/or move up to 60lbs. BENEFITS: Medical, Dental, Vision, Disability, and Life insurance 401k matching up to 6% Paid company holidays Paid vacation and sick time off Employee Assistance Program Eligible for a quarterly bonus based on individual and business performance Employee discounts
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-Time position ranging from $50K-$55K DOE with benefits. Located in Santa Fe, NM. Working out of our the Inn & Spa at Loretto. We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. HC3 Requirements: Qualifications: High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. Compensation details: 0 Hourly Wage PI63bbd-1138
Apr 15, 2024
Full time
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-Time position ranging from $50K-$55K DOE with benefits. Located in Santa Fe, NM. Working out of our the Inn & Spa at Loretto. We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. HC3 Requirements: Qualifications: High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. Compensation details: 0 Hourly Wage PI63bbd-1138
Benefits:Caesars Entertainment is Blazing the Trail for our team members with an all new benefits program. Full-time team members are able to choose from five different medical coverage levels and four different carriers. We also have an on-site clinic for team members to take advantage of. Team members also have a variety of options with dental and vision plans, along with other voluntary benefits. All full-time team members are able to take advantage of enrolling in this benefits jackpot with their new career at Caesars Entertainment.We're investing in your future more than ever with enhanced tuition assistance and an all-new student loan debt repayment program. As a new Caesars' Team Member, you'll be eligible to begin reaping the rewards of many of these benefits, in just 6 months - with full access to all educational programs with just a year of continuous employment. Benefits include tuition assistance programs, student loan repayment, and dependent scholarship programs. We invite you to be part of the extraordinary and go All In on Education with us. Additional benefits include the option to enroll in 401k with a company match, free parking, and a wide variety of team member activities. Team members are also able to enjoy free meals in our team member dining room while on shift. This includes sandwiches, salads, fresh fruit, cereal and a wide variety of beverages.Job Description: Administers all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free. Efficient preparation of all food related items for both batch and individual plated recipes with attention to maintaining appropriate food costs, volume, quality, and attractiveness. Ability to perform the functions of any culinary task assigned within kitchen such as broiler, saut , Asian and prep when needed. Accountable for meeting or exceeding all State of Iowa and the Company's sanitation requirements (ServSafe). Supports safety and accident prevention programs (non-slip footwear, knife handling, and proper lifting). Monitoring/implementation of garbage separation and disposal as per standards. Partners with Sous Chef to coordinate work flow during shift to meet business demands and ensure customer satisfaction. Acts as a role model to other employees and always presents oneself as a credit to the Company and encourages others to do the same. Performs all other related and compatible duties as assigned.Qualifications: Knowledge of applicable food preparation methods and measures for menu planning, soups, sauces, meat, poultry and seafood items for batch or individual recipes. Ability to cost out recipes. Must possess excellent interpersonal skills. Good oral and written communication skills, must be fluent and literate in English. Physically mobile with reasonable accommodations including ability to lift up to 75 lbs., tolerate areas of high temperature in excess of 115 degrees and able to push, pull, reach, bend, twist, stoop and stack. Compliance with all regulatory, governmental, and safety requirements. Ability to meet deadlines and effectively manage multiple priorities in a demanding work environment. Knowledge of and compliance with department, property and company policies and procedures. Maintain health department standards and regulations - inspection scores should be at or above standards.
Apr 14, 2024
Full time
Benefits:Caesars Entertainment is Blazing the Trail for our team members with an all new benefits program. Full-time team members are able to choose from five different medical coverage levels and four different carriers. We also have an on-site clinic for team members to take advantage of. Team members also have a variety of options with dental and vision plans, along with other voluntary benefits. All full-time team members are able to take advantage of enrolling in this benefits jackpot with their new career at Caesars Entertainment.We're investing in your future more than ever with enhanced tuition assistance and an all-new student loan debt repayment program. As a new Caesars' Team Member, you'll be eligible to begin reaping the rewards of many of these benefits, in just 6 months - with full access to all educational programs with just a year of continuous employment. Benefits include tuition assistance programs, student loan repayment, and dependent scholarship programs. We invite you to be part of the extraordinary and go All In on Education with us. Additional benefits include the option to enroll in 401k with a company match, free parking, and a wide variety of team member activities. Team members are also able to enjoy free meals in our team member dining room while on shift. This includes sandwiches, salads, fresh fruit, cereal and a wide variety of beverages.Job Description: Administers all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free. Efficient preparation of all food related items for both batch and individual plated recipes with attention to maintaining appropriate food costs, volume, quality, and attractiveness. Ability to perform the functions of any culinary task assigned within kitchen such as broiler, saut , Asian and prep when needed. Accountable for meeting or exceeding all State of Iowa and the Company's sanitation requirements (ServSafe). Supports safety and accident prevention programs (non-slip footwear, knife handling, and proper lifting). Monitoring/implementation of garbage separation and disposal as per standards. Partners with Sous Chef to coordinate work flow during shift to meet business demands and ensure customer satisfaction. Acts as a role model to other employees and always presents oneself as a credit to the Company and encourages others to do the same. Performs all other related and compatible duties as assigned.Qualifications: Knowledge of applicable food preparation methods and measures for menu planning, soups, sauces, meat, poultry and seafood items for batch or individual recipes. Ability to cost out recipes. Must possess excellent interpersonal skills. Good oral and written communication skills, must be fluent and literate in English. Physically mobile with reasonable accommodations including ability to lift up to 75 lbs., tolerate areas of high temperature in excess of 115 degrees and able to push, pull, reach, bend, twist, stoop and stack. Compliance with all regulatory, governmental, and safety requirements. Ability to meet deadlines and effectively manage multiple priorities in a demanding work environment. Knowledge of and compliance with department, property and company policies and procedures. Maintain health department standards and regulations - inspection scores should be at or above standards.
ESSENTIAL DUTIES & RESPONSIBILITIES: Must be able to properly identify various foods and understand proper handling, preparation, and storage of these items to guarantee safe unadulterated products to our guests. Understanding and executing Family Style Service at all times with all guest and team members. Will do skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, soups, stocks, and sauces. Must be able to prepare items as needed to include, but not limited to broiling saut ing, deep-frying, pan-frying, boiling, steaming, baking, and grilling. Will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces. Must be able to instruct proper methods and procedures while communicating to subordinate employees in a professional manner according to Scioto standards. Will be required to fill out production schedules, openings and closing checklists, requisitions forms, and daily team briefings All other duties as assigned. EXPERIENCE/QUALIFICATIONS/SKILLS/REQUIREMENTS:Employee must have working kitchen knowledge. Must understand culinary terms and have strong mechanical skills. The use of all kitchen tools to include, but not limited to peelers, assorted knives, ovens, grills, fryolators, mixers, food processors, steam controlled equipment, and slicers'. Must have a working knowledge of basic sanitation skills and be able to sanitize, and store kitchen equipment, and utensils according to proper industry standards, within specified time lines. Employee will do skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, sous, stocks, and sauces. Prepare items as needed to include, but not limited to broiling, saut ing, deep-frying, boiling, steaming, baking, and grilling. Employee must have a working knowledge of all kitchen equipment and to alert their manager or Chef on duty of any equipment failures or needed maintenance immediately. Employee will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces. Employee must be able to work under pressure in a fast paced environment, and complete tasks with a 'sense of urgency.' Must be able to instruct proper methods and procedures while communicating to subordinate employees in a professional manner according to Scioto standards.A minimum of two-years food service experience required. A minimum of three years cooking experience a plus. Must be able to read, write, add, subtract, multiply, and divide. A culinary school diploma preferred. Must have a strong knowledge of safe proper use and storage of foods for human consumption. Must have a strong ability to perform job functions with minimum supervision, and follow as well as delegate information on daily production schedules and checklists. Must be physically able to repeatedly lift, bend, reach, stoop, climb, and carry items for extended amounts of time with reasonable accommodation. Must be able to physically lift and move items up to 40 lbs.Must be able to stand/walk/ sit for extended periods. May be exposed to working in a noisy, smoke/secondary smoke environment. Must be at least 18. Must be able to obtain and maintain appropriate licensing. Must be able to pass a background investigation. Subject to pre-employment drug screening. EDUCATIONAL REQUIREMENTS:High School Diploma or equivalent.
Apr 14, 2024
Full time
ESSENTIAL DUTIES & RESPONSIBILITIES: Must be able to properly identify various foods and understand proper handling, preparation, and storage of these items to guarantee safe unadulterated products to our guests. Understanding and executing Family Style Service at all times with all guest and team members. Will do skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, soups, stocks, and sauces. Must be able to prepare items as needed to include, but not limited to broiling saut ing, deep-frying, pan-frying, boiling, steaming, baking, and grilling. Will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces. Must be able to instruct proper methods and procedures while communicating to subordinate employees in a professional manner according to Scioto standards. Will be required to fill out production schedules, openings and closing checklists, requisitions forms, and daily team briefings All other duties as assigned. EXPERIENCE/QUALIFICATIONS/SKILLS/REQUIREMENTS:Employee must have working kitchen knowledge. Must understand culinary terms and have strong mechanical skills. The use of all kitchen tools to include, but not limited to peelers, assorted knives, ovens, grills, fryolators, mixers, food processors, steam controlled equipment, and slicers'. Must have a working knowledge of basic sanitation skills and be able to sanitize, and store kitchen equipment, and utensils according to proper industry standards, within specified time lines. Employee will do skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, sous, stocks, and sauces. Prepare items as needed to include, but not limited to broiling, saut ing, deep-frying, boiling, steaming, baking, and grilling. Employee must have a working knowledge of all kitchen equipment and to alert their manager or Chef on duty of any equipment failures or needed maintenance immediately. Employee will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces. Employee must be able to work under pressure in a fast paced environment, and complete tasks with a 'sense of urgency.' Must be able to instruct proper methods and procedures while communicating to subordinate employees in a professional manner according to Scioto standards.A minimum of two-years food service experience required. A minimum of three years cooking experience a plus. Must be able to read, write, add, subtract, multiply, and divide. A culinary school diploma preferred. Must have a strong knowledge of safe proper use and storage of foods for human consumption. Must have a strong ability to perform job functions with minimum supervision, and follow as well as delegate information on daily production schedules and checklists. Must be physically able to repeatedly lift, bend, reach, stoop, climb, and carry items for extended amounts of time with reasonable accommodation. Must be able to physically lift and move items up to 40 lbs.Must be able to stand/walk/ sit for extended periods. May be exposed to working in a noisy, smoke/secondary smoke environment. Must be at least 18. Must be able to obtain and maintain appropriate licensing. Must be able to pass a background investigation. Subject to pre-employment drug screening. EDUCATIONAL REQUIREMENTS:High School Diploma or equivalent.
ESSENTIAL DUTIES & RESPONSIBILITIES: Must be able to properly identify various foods and understand proper handling, preparation, and storage of these items to guarantee safe unadulterated products to our guests. Understanding and executing Family Style Service at all times with all guest and team members. Will do skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, soups, stocks, and sauces. Must be able to prepare items as needed to include, but not limited to broiling saut ing, deep-frying, pan-frying, boiling, steaming, baking, and grilling. Will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces. Must be able to instruct proper methods and procedures while communicating to subordinate employees in a professional manner according to Scioto standards. Will be required to fill out production schedules, openings and closing checklists, requisitions forms, and daily team briefings All other duties as assigned. EXPERIENCE/QUALIFICATIONS/SKILLS/REQUIREMENTS:Employee must have working kitchen knowledge. Must understand culinary terms and have strong mechanical skills. The use of all kitchen tools to include, but not limited to peelers, assorted knives, ovens, grills, fryolators, mixers, food processors, steam controlled equipment, and slicers'. Must have a working knowledge of basic sanitation skills and be able to sanitize, and store kitchen equipment, and utensils according to proper industry standards, within specified time lines. Employee will do skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, sous, stocks, and sauces. Prepare items as needed to include, but not limited to broiling, saut ing, deep-frying, boiling, steaming, baking, and grilling. Employee must have a working knowledge of all kitchen equipment and to alert their manager or Chef on duty of any equipment failures or needed maintenance immediately. Employee will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces. Employee must be able to work under pressure in a fast paced environment, and complete tasks with a 'sense of urgency.' Must be able to instruct proper methods and procedures while communicating to subordinate employees in a professional manner according to Scioto standards.A minimum of two-years food service experience required. A minimum of three years cooking experience a plus. Must be able to read, write, add, subtract, multiply, and divide. A culinary school diploma preferred. Must have a strong knowledge of safe proper use and storage of foods for human consumption. Must have a strong ability to perform job functions with minimum supervision, and follow as well as delegate information on daily production schedules and checklists. Must be physically able to repeatedly lift, bend, reach, stoop, climb, and carry items for extended amounts of time with reasonable accommodation. Must be able to physically lift and move items up to 40 lbs.Must be able to stand/walk/ sit for extended periods. May be exposed to working in a noisy, smoke/secondary smoke environment. Must be at least 18. Must be able to obtain and maintain appropriate licensing. Must be able to pass a background investigation. Subject to pre-employment drug screening. EDUCATIONAL REQUIREMENTS:High School Diploma or equivalent.
Apr 14, 2024
Full time
ESSENTIAL DUTIES & RESPONSIBILITIES: Must be able to properly identify various foods and understand proper handling, preparation, and storage of these items to guarantee safe unadulterated products to our guests. Understanding and executing Family Style Service at all times with all guest and team members. Will do skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, soups, stocks, and sauces. Must be able to prepare items as needed to include, but not limited to broiling saut ing, deep-frying, pan-frying, boiling, steaming, baking, and grilling. Will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces. Must be able to instruct proper methods and procedures while communicating to subordinate employees in a professional manner according to Scioto standards. Will be required to fill out production schedules, openings and closing checklists, requisitions forms, and daily team briefings All other duties as assigned. EXPERIENCE/QUALIFICATIONS/SKILLS/REQUIREMENTS:Employee must have working kitchen knowledge. Must understand culinary terms and have strong mechanical skills. The use of all kitchen tools to include, but not limited to peelers, assorted knives, ovens, grills, fryolators, mixers, food processors, steam controlled equipment, and slicers'. Must have a working knowledge of basic sanitation skills and be able to sanitize, and store kitchen equipment, and utensils according to proper industry standards, within specified time lines. Employee will do skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, sous, stocks, and sauces. Prepare items as needed to include, but not limited to broiling, saut ing, deep-frying, boiling, steaming, baking, and grilling. Employee must have a working knowledge of all kitchen equipment and to alert their manager or Chef on duty of any equipment failures or needed maintenance immediately. Employee will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces. Employee must be able to work under pressure in a fast paced environment, and complete tasks with a 'sense of urgency.' Must be able to instruct proper methods and procedures while communicating to subordinate employees in a professional manner according to Scioto standards.A minimum of two-years food service experience required. A minimum of three years cooking experience a plus. Must be able to read, write, add, subtract, multiply, and divide. A culinary school diploma preferred. Must have a strong knowledge of safe proper use and storage of foods for human consumption. Must have a strong ability to perform job functions with minimum supervision, and follow as well as delegate information on daily production schedules and checklists. Must be physically able to repeatedly lift, bend, reach, stoop, climb, and carry items for extended amounts of time with reasonable accommodation. Must be able to physically lift and move items up to 40 lbs.Must be able to stand/walk/ sit for extended periods. May be exposed to working in a noisy, smoke/secondary smoke environment. Must be at least 18. Must be able to obtain and maintain appropriate licensing. Must be able to pass a background investigation. Subject to pre-employment drug screening. EDUCATIONAL REQUIREMENTS:High School Diploma or equivalent.
Essential Job Functions: The Sous Chef must maintain the consistency of the preparation of food and eliminate any food problems that may arise in any outlet at Harrahs. Sets an example for all kitchen employees, such as neat and clean appearance and a positive mental attitude toward fellow employees. Stays on top of the staff to ensure quality of food being prepared for customers. Constantly upgrade his knowledge and educations in order to be competitive and must take pride in everything he does. Must be able to resolve any problem or issues that arise within the staff. Abides by Harrah's standard policies and procedures at all times. Sanitation of cooking areas must be kept up, and the Sous Chef assures that working area is in good working condition. Must have open communication with back of the house and front of house staff. Conducts periodic meetings with staff to ensure that morale is in good shape. Spends the majority of time interviewing, training, and selecting employees Conducts Performance Reviews Makes or recommends wage increases Makes or recommends promotions Provides for safety and security Handles employees' complaints or grievances Recommends disciplinary action or disciplines employees Plans work Supervises and monitors work Monitors legal compliance with federal, state, and gaming laws Qualifications: High School graduate or equivalent preferred. Three years of apprenticeship and technical training in food preparation. Must be energetic, very outgoing and enthusiastic. Prior experience in supervising large work units with multiple areas of responsibility, history of developing employees is required. Excellent interpersonal, customer service, financial analysis, communication, team building, problem solving and strategic thinking skills required. Must have neat appearance with good personal hygiene. Must be able to get along with co-workers and work as a team. Physical, Mental & Environmental Demands: Must be able to speak, read, write and understand English fluently. Visual range must include near and far distances. Auditory range must include immediate environment. Must be able to move about property and kitchen areas easily. Dexterity to use knives and other hand-held instruments as well as food preparation equipment required. Must be able to coordinate multiple tasks at once. Must be able to implement strategic vision and plan day to day operation. Must be able to work in extreme hot and cold temperatures. Must be able to handle high stress in the work environment and turn stress into high energy. Ability to lift 50 to 60 lbs.
Apr 14, 2024
Full time
Essential Job Functions: The Sous Chef must maintain the consistency of the preparation of food and eliminate any food problems that may arise in any outlet at Harrahs. Sets an example for all kitchen employees, such as neat and clean appearance and a positive mental attitude toward fellow employees. Stays on top of the staff to ensure quality of food being prepared for customers. Constantly upgrade his knowledge and educations in order to be competitive and must take pride in everything he does. Must be able to resolve any problem or issues that arise within the staff. Abides by Harrah's standard policies and procedures at all times. Sanitation of cooking areas must be kept up, and the Sous Chef assures that working area is in good working condition. Must have open communication with back of the house and front of house staff. Conducts periodic meetings with staff to ensure that morale is in good shape. Spends the majority of time interviewing, training, and selecting employees Conducts Performance Reviews Makes or recommends wage increases Makes or recommends promotions Provides for safety and security Handles employees' complaints or grievances Recommends disciplinary action or disciplines employees Plans work Supervises and monitors work Monitors legal compliance with federal, state, and gaming laws Qualifications: High School graduate or equivalent preferred. Three years of apprenticeship and technical training in food preparation. Must be energetic, very outgoing and enthusiastic. Prior experience in supervising large work units with multiple areas of responsibility, history of developing employees is required. Excellent interpersonal, customer service, financial analysis, communication, team building, problem solving and strategic thinking skills required. Must have neat appearance with good personal hygiene. Must be able to get along with co-workers and work as a team. Physical, Mental & Environmental Demands: Must be able to speak, read, write and understand English fluently. Visual range must include near and far distances. Auditory range must include immediate environment. Must be able to move about property and kitchen areas easily. Dexterity to use knives and other hand-held instruments as well as food preparation equipment required. Must be able to coordinate multiple tasks at once. Must be able to implement strategic vision and plan day to day operation. Must be able to work in extreme hot and cold temperatures. Must be able to handle high stress in the work environment and turn stress into high energy. Ability to lift 50 to 60 lbs.
Description: ESSENTIAL FUNCTIONS: Assuming the duties of the appropriate Kitchen Department heads in their absence. Communicating daily with the Chef on Duty for job assignments. Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets. Maintaining a high level of sanitation and safety in the Kitchen area. Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning. Dating all fabricated food items before storage. Utilizing all trimmings, excess and unused portions of fabricated food items. Assisting the Chef on Duty with banquets and/or conference dining dish out for food service. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources. Maintain the highest level of employee/guest relations. Maintain a good working relationship with all Departments. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Management. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE 6 months experience in heavy volume food production. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. BASIC FUNCTION: The Cook I assists the Sous Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook I should maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. Requirements: PI0ff43f1327b4-3545
Apr 12, 2024
Full time
Description: ESSENTIAL FUNCTIONS: Assuming the duties of the appropriate Kitchen Department heads in their absence. Communicating daily with the Chef on Duty for job assignments. Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets. Maintaining a high level of sanitation and safety in the Kitchen area. Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning. Dating all fabricated food items before storage. Utilizing all trimmings, excess and unused portions of fabricated food items. Assisting the Chef on Duty with banquets and/or conference dining dish out for food service. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources. Maintain the highest level of employee/guest relations. Maintain a good working relationship with all Departments. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Management. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE 6 months experience in heavy volume food production. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. BASIC FUNCTION: The Cook I assists the Sous Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook I should maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. Requirements: PI0ff43f1327b4-3545
Meriwether Godsey is looking for a Sous Chef responsible for helping to prepare fabulous meals a t a college preparatory school located in the heart of scenic Middleburg, VA. Full Time Tuesday- Saturday 11am-7pm $23 Per Hour Free Meals What the Sous Chef will do: Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of the product. Assist Chef with all aspects of production; work collaboratively alongside other production staff to incorporate key ingredients/products into recipe and menu offerings on a daily basis Train additional kitchen staff in accordance with MG recipes and kitchen policies Conducts training and in-services for staff in an assigned area Use traditional, made from scratch preparation methods and keep accurate production logs. Participate in transporting, setting up, garnishing, maintaining, and breaking down of food and supplies at assigned stations Adhere to food safety, sanitation standards, and all HACCP recordings Manages food and product ordering by keeping detailed records and minimize waste through driving sustainability programs to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Guide kitchen personnel in safe operating procedures of all equipment, utensils, and machinery Conducts daily pre-production and service meetings. Ensures serving food according to standards Additional duties may include: Fill in for Chef when necessary, purchasing/ordering necessary products, responsible for team production, quality assurance, and other duties as requested What the Sous Chef will need: Formal Culinary Training or a minimum of 4 years culinary experience at a Chef or Sous Chef level required Experience with high volume foodservice operations, preferably contract dining or hotel service required Experience with purchasing/ordering preferred High levels of professionalism and strong leadership skills Excellent communication and good organizational skills Flexibility; ability to switch between locations and job duties Growing knowledge of sustainable practices. ServSafe Food Protection Manager Certification preferred Reliable Transportation What the Sous Chef will get: Competitive Pay, Meals, Uniforms, Training & Mentorship, Benefits such as Health, Vision, Dental, and more! Meriwether Godsey offers significant opportunities for growth and career advancement. The work environment is fast-paced, team-oriented, and high-energy. You'll be surrounded and supported by people who are passionate about serving others. Enjoy a small, community-focused environment where you may grow your leadership and hospitality skills, and your career opportunities with an employee-owned, value-based company. Help Meriwether Godsey set the standard for hospitality in the Northern Virginia market! Interested in learning more? Visit our About Us Page We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment in any basis including race, color, age, sex, religion, disability, genetic makeup, national or ethnic origin, sexual orientation, gender identity, immigration status or veteran status and all other statuses protected by federal, state, and local law. Meriwether Godsey está buscando un sous chef responsable de ayudar a preparar fabulosas comidas en una escuela preparatoria ubicada en el corazón de la pintoresca Middleburg, VA. Tiempo completo Martes a sábado de 11 a. m. a 7 p. m. $23 por hora Comidas gratis Qué hará el Sous Chef? Garantizar la calidad y oportunidad de la producción de alimentos, utilizando métodos de cocción por lotes para mantener la calidad y frescura del producto. Ayudar al Chef con todos los aspectos de la producción; trabajar en colaboración con otro personal de producción para incorporar ingredientes/productos clave en las ofertas de recetas y menús diariamente Capacitar al personal de cocina de acuerdo con las recetas y las políticas de cocina de MG. Realiza capacitación y servicios internos para el personal en un área asignada. Utilizar métodos de preparación tradicionales, elaborados desde cero, y mantener registros de producción precisos. Participar en el transporte, instalación, guarnición, mantenimiento y desglose de alimentos y suministros en las estaciones asignadas. Cumplir con los estándares de seguridad alimentaria, saneamiento y todos los registros HACCP. Gestiona los pedidos de alimentos y productos manteniendo registros detallados y minimizando el desperdicio mediante el impulso de programas de sostenibilidad para mejorar la reducción de residuos y gestionar las preocupaciones presupuestarias. Supervisa toda la preparación y presentación de los alimentos para garantizar la calidad y los estándares del restaurante. Guiar al personal de cocina en procedimientos operativos seguros de todos los equipos, utensilios y maquinaria. Realiza reuniones diarias de preproducción y servicio. Garantiza servir los alimentos según los estándares. Las tareas adicionales pueden incluir: Reemplazar al Chef cuando sea necesario, comprar/ordenar los productos necesarios, ser responsable de la producción del equipo, garantizar la calidad y otras tareas según se solicite. Lo que necesitará el Sous Chef: Se requiere capacitación culinaria formal o un mínimo de 4 años de experiencia culinaria a nivel de chef o sous chef. Experiencia en operaciones de servicios de alimentos de gran volumen, preferiblemente servicio de comidas o de hotel por contrato. Se prefiere experiencia en compras/pedidos. Altos niveles de profesionalismo y fuertes habilidades de liderazgo. Excelente comunicación y buenas habilidades organizativas. Flexibilidad; Capacidad para cambiar entre ubicaciones y tareas laborales. Creciente conocimiento de prácticas sustentables. Se prefiere la certificación de Gerente de Protección de Alimentos ServSafe Transporte confiable Lo que obtendrá el Sous Chef: Pago competitivo, comidas, uniformes, capacitación y tutoría, beneficios como salud, visión, odontología y más! Meriwether Godsey ofrece importantes oportunidades de crecimiento y avance profesional. El ambiente de trabajo es dinámico, orientado al equipo y lleno de energía. Estará rodeado y apoyado por personas apasionadas por servir a los demás. Disfrute de un entorno pequeño y centrado en la comunidad donde podrá desarrollar sus habilidades de liderazgo y hospitalidad, y sus oportunidades profesionales en una empresa basada en valores y propiedad de los empleados. Ayude a Meriwether Godsey a establecer el estándar de hospitalidad en el mercado del norte de Virginia! Interesado en aprender más? Visita nuestra página Acerca de Nosotros Somos un empleador que ofrece igualdad de oportunidades, dedicado a una política de no discriminación en el empleo por ningún motivo, incluyendo raza, color, edad, sexo, religión, discapacidad, composición genética, origen nacional o étnico, orientación sexual, identidad de género, estatus migratorio o estatus de veterano y todos los demás estatus protegidos por las leyes federales, estatales y locales. Compensation details: 23-23 Hourly Wage PI09570e8791df-9812
Apr 12, 2024
Full time
Meriwether Godsey is looking for a Sous Chef responsible for helping to prepare fabulous meals a t a college preparatory school located in the heart of scenic Middleburg, VA. Full Time Tuesday- Saturday 11am-7pm $23 Per Hour Free Meals What the Sous Chef will do: Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of the product. Assist Chef with all aspects of production; work collaboratively alongside other production staff to incorporate key ingredients/products into recipe and menu offerings on a daily basis Train additional kitchen staff in accordance with MG recipes and kitchen policies Conducts training and in-services for staff in an assigned area Use traditional, made from scratch preparation methods and keep accurate production logs. Participate in transporting, setting up, garnishing, maintaining, and breaking down of food and supplies at assigned stations Adhere to food safety, sanitation standards, and all HACCP recordings Manages food and product ordering by keeping detailed records and minimize waste through driving sustainability programs to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Guide kitchen personnel in safe operating procedures of all equipment, utensils, and machinery Conducts daily pre-production and service meetings. Ensures serving food according to standards Additional duties may include: Fill in for Chef when necessary, purchasing/ordering necessary products, responsible for team production, quality assurance, and other duties as requested What the Sous Chef will need: Formal Culinary Training or a minimum of 4 years culinary experience at a Chef or Sous Chef level required Experience with high volume foodservice operations, preferably contract dining or hotel service required Experience with purchasing/ordering preferred High levels of professionalism and strong leadership skills Excellent communication and good organizational skills Flexibility; ability to switch between locations and job duties Growing knowledge of sustainable practices. ServSafe Food Protection Manager Certification preferred Reliable Transportation What the Sous Chef will get: Competitive Pay, Meals, Uniforms, Training & Mentorship, Benefits such as Health, Vision, Dental, and more! Meriwether Godsey offers significant opportunities for growth and career advancement. The work environment is fast-paced, team-oriented, and high-energy. You'll be surrounded and supported by people who are passionate about serving others. Enjoy a small, community-focused environment where you may grow your leadership and hospitality skills, and your career opportunities with an employee-owned, value-based company. Help Meriwether Godsey set the standard for hospitality in the Northern Virginia market! Interested in learning more? Visit our About Us Page We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment in any basis including race, color, age, sex, religion, disability, genetic makeup, national or ethnic origin, sexual orientation, gender identity, immigration status or veteran status and all other statuses protected by federal, state, and local law. Meriwether Godsey está buscando un sous chef responsable de ayudar a preparar fabulosas comidas en una escuela preparatoria ubicada en el corazón de la pintoresca Middleburg, VA. Tiempo completo Martes a sábado de 11 a. m. a 7 p. m. $23 por hora Comidas gratis Qué hará el Sous Chef? Garantizar la calidad y oportunidad de la producción de alimentos, utilizando métodos de cocción por lotes para mantener la calidad y frescura del producto. Ayudar al Chef con todos los aspectos de la producción; trabajar en colaboración con otro personal de producción para incorporar ingredientes/productos clave en las ofertas de recetas y menús diariamente Capacitar al personal de cocina de acuerdo con las recetas y las políticas de cocina de MG. Realiza capacitación y servicios internos para el personal en un área asignada. Utilizar métodos de preparación tradicionales, elaborados desde cero, y mantener registros de producción precisos. Participar en el transporte, instalación, guarnición, mantenimiento y desglose de alimentos y suministros en las estaciones asignadas. Cumplir con los estándares de seguridad alimentaria, saneamiento y todos los registros HACCP. Gestiona los pedidos de alimentos y productos manteniendo registros detallados y minimizando el desperdicio mediante el impulso de programas de sostenibilidad para mejorar la reducción de residuos y gestionar las preocupaciones presupuestarias. Supervisa toda la preparación y presentación de los alimentos para garantizar la calidad y los estándares del restaurante. Guiar al personal de cocina en procedimientos operativos seguros de todos los equipos, utensilios y maquinaria. Realiza reuniones diarias de preproducción y servicio. Garantiza servir los alimentos según los estándares. Las tareas adicionales pueden incluir: Reemplazar al Chef cuando sea necesario, comprar/ordenar los productos necesarios, ser responsable de la producción del equipo, garantizar la calidad y otras tareas según se solicite. Lo que necesitará el Sous Chef: Se requiere capacitación culinaria formal o un mínimo de 4 años de experiencia culinaria a nivel de chef o sous chef. Experiencia en operaciones de servicios de alimentos de gran volumen, preferiblemente servicio de comidas o de hotel por contrato. Se prefiere experiencia en compras/pedidos. Altos niveles de profesionalismo y fuertes habilidades de liderazgo. Excelente comunicación y buenas habilidades organizativas. Flexibilidad; Capacidad para cambiar entre ubicaciones y tareas laborales. Creciente conocimiento de prácticas sustentables. Se prefiere la certificación de Gerente de Protección de Alimentos ServSafe Transporte confiable Lo que obtendrá el Sous Chef: Pago competitivo, comidas, uniformes, capacitación y tutoría, beneficios como salud, visión, odontología y más! Meriwether Godsey ofrece importantes oportunidades de crecimiento y avance profesional. El ambiente de trabajo es dinámico, orientado al equipo y lleno de energía. Estará rodeado y apoyado por personas apasionadas por servir a los demás. Disfrute de un entorno pequeño y centrado en la comunidad donde podrá desarrollar sus habilidades de liderazgo y hospitalidad, y sus oportunidades profesionales en una empresa basada en valores y propiedad de los empleados. Ayude a Meriwether Godsey a establecer el estándar de hospitalidad en el mercado del norte de Virginia! Interesado en aprender más? Visita nuestra página Acerca de Nosotros Somos un empleador que ofrece igualdad de oportunidades, dedicado a una política de no discriminación en el empleo por ningún motivo, incluyendo raza, color, edad, sexo, religión, discapacidad, composición genética, origen nacional o étnico, orientación sexual, identidad de género, estatus migratorio o estatus de veterano y todos los demás estatus protegidos por las leyes federales, estatales y locales. Compensation details: 23-23 Hourly Wage PI09570e8791df-9812
Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium-sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. You will assist in the preparation of delicious dishes in the kitchen. You'll perform routine kitchen tasks so that food can be prepared according to recipes. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Prepare and cook high-quality dishes, including appetizers, entrees, and desserts, to our guests' exact specifications, using a range of cooking techniques and equipment. Ensure that all dishes are cooked to the highest level of quality and presentation standards, following recipes and procedures developed by the head chef and sous chef. Manage inventory of ingredients, ensuring that all necessary items are stocked and properly stored, and alert the head chef and sous chef when supplies are running low. Maintain a clean and organized kitchen, adhering to health and safety standards, and assisting with cleaning and sanitizing dishes, utensils, and equipment. Collaborate with the rest of the kitchen team to ensure that all dishes are prepared and served in a timely and efficient manner, working quickly and efficiently during busy periods. Assist with the development of new dishes, sharing ideas and suggestions with the head chef and sous chef. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 1 years of experience as a line cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required PI8be575d4c1-
Apr 12, 2024
Full time
Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium-sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. You will assist in the preparation of delicious dishes in the kitchen. You'll perform routine kitchen tasks so that food can be prepared according to recipes. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Prepare and cook high-quality dishes, including appetizers, entrees, and desserts, to our guests' exact specifications, using a range of cooking techniques and equipment. Ensure that all dishes are cooked to the highest level of quality and presentation standards, following recipes and procedures developed by the head chef and sous chef. Manage inventory of ingredients, ensuring that all necessary items are stocked and properly stored, and alert the head chef and sous chef when supplies are running low. Maintain a clean and organized kitchen, adhering to health and safety standards, and assisting with cleaning and sanitizing dishes, utensils, and equipment. Collaborate with the rest of the kitchen team to ensure that all dishes are prepared and served in a timely and efficient manner, working quickly and efficiently during busy periods. Assist with the development of new dishes, sharing ideas and suggestions with the head chef and sous chef. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 1 years of experience as a line cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required PI8be575d4c1-
Senior Living Communities
Saint Simons Island, Georgia
Marsh's Edge, St. Simons Island's premier retirement community is now accepting applications for a Sous Chef. This position prepares food, and assures that quality food service is provided at all times. Responsible for hot food preparation, including accompaniment and garnishes. Ask us how to take control and elevate your career. Pick your co-workers, refer your friends and earn cash! Free Teladoc, scholarships and more! Call - Interviews offered daily! POSITION SUMMARY : Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state and federal regulations. ESSENTIAL FUNCTIONS : Must have comprehensive knowledge of food preparation and handling techniques. Must have general knowledge of safety and sanitation rules and practices. Works well within a team environment. Supervises all daily production and production staff. Responsible for hot and cold food production, including accompaniments and garnishes. Supervises production of all menu items for all service areas. Ensures eye-appealing, tasty food items are prepared in accordance to established standards of the operation. Completes food temperature checks each meal and ensures all cooks are checking temperatures in accordance to established food safety standards. Checks and/or tastes all food items prepared. Completes preparation records and ensures proper food storage and rotation of leftover items. Ensures all cleaning assignments are completed by assigned staff member. Must ensure a safe working environment for all staff members and corrects Follows safety and sanitation rules and practices and makes sure staff also follows same standards. Ensures that all hot food preparation and assembling is done in accordance with established procedures. Demonstrates knowledge of fire safety procedures. Cooperates with staff of other departments in performing job duties. Provides clean, safe and neat environment. Maintain an open communication and professional working relationship between front and back of house operations and sister departments. Attend and actively participate in required in-service training and education programs. Other duties as assigned.
Apr 10, 2024
Full time
Marsh's Edge, St. Simons Island's premier retirement community is now accepting applications for a Sous Chef. This position prepares food, and assures that quality food service is provided at all times. Responsible for hot food preparation, including accompaniment and garnishes. Ask us how to take control and elevate your career. Pick your co-workers, refer your friends and earn cash! Free Teladoc, scholarships and more! Call - Interviews offered daily! POSITION SUMMARY : Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state and federal regulations. ESSENTIAL FUNCTIONS : Must have comprehensive knowledge of food preparation and handling techniques. Must have general knowledge of safety and sanitation rules and practices. Works well within a team environment. Supervises all daily production and production staff. Responsible for hot and cold food production, including accompaniments and garnishes. Supervises production of all menu items for all service areas. Ensures eye-appealing, tasty food items are prepared in accordance to established standards of the operation. Completes food temperature checks each meal and ensures all cooks are checking temperatures in accordance to established food safety standards. Checks and/or tastes all food items prepared. Completes preparation records and ensures proper food storage and rotation of leftover items. Ensures all cleaning assignments are completed by assigned staff member. Must ensure a safe working environment for all staff members and corrects Follows safety and sanitation rules and practices and makes sure staff also follows same standards. Ensures that all hot food preparation and assembling is done in accordance with established procedures. Demonstrates knowledge of fire safety procedures. Cooperates with staff of other departments in performing job duties. Provides clean, safe and neat environment. Maintain an open communication and professional working relationship between front and back of house operations and sister departments. Attend and actively participate in required in-service training and education programs. Other duties as assigned.
JOB SUMMARY:Preparesfood in an accurate and timely manner to provide guests with a quality product.Providesleadership for lower level cooks. KEY JOB FUNCTIONS:Performsall functions of a Cook I and Cook II.Maintainsadequate supply of menu items.Maintainsassigned facility in a sanitary condition and equipment in spectsassigned areas and coordinates cleaning activities with the Kitchen Steward.Regularlyinspects food in steam tables to insure freshness.Protectscompany assets against stealing, breakage and waste.Maintainsportion controls.Providesleadership and training to lower level cooks.Continuesto update cooking knowledge through books, magazines and discussions with theExecutive Chef and Executive Sous Chef. Qualifications:EDUCATIONand/or EXPERIENCE: HighSchool Diploma or equivalent preferred; Certificates in culinary arts, ACFCertification, etc., preferredMinimumof 5 years of cooking in a high quality establishment Heavyexperience in cooking soups, sauces and gravies or completed three-yearapprenticeship program and/or completion of accredited culinary school QUALIFICATIONS:Abilityto understand and respond to written order, recipes and directs in English Abilityto work flexible time periods as required of a cook in a resort environment aswell as be flexible enough to work in multiple outlets as neededKnowledgeof breads, pastries, bakery productionAbilityto implement a la carte dessertsDemonstratedexpert skill level on all cook stationsDemonstratedleadership skills with a focus on coaching for success; ability to mentorAbilityto oversee the daily operations of the kitchen in the absence of a ChefGoodcommunication skillsAbilityto uphold and demonstrate the highest level of integrity in all situations andrecognize standards required by a regulated businessActsas a role model to other Team Members and always presents oneself as a creditto Caesars Entertainment and encourages others to do the same. Adheresto all regulatory, company and department policies and proceduresPHYSICAL, MENTAL and ENVIRONMENTALDEMANDS:Abilityto correctly lift and transport objects weighing up to 50 lbs.Abilityto work a minimum of 8 hours with appropriate mobility and enduranceAbilityto stand for 8 hoursVisualrange must include immediate environmentAuditoryrange must include near and medium distances.Dexterityto use food preparation machineryAbilityto use repetitive hand motion, holding and graspingAbilityto tolerate extreme temperatures Positionsthat have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may berequired to enter public areas from time to time, in connection with theirduties, and may be subject to the same environment.Disclaimer This is not necessarily an exhaustive list ofall responsibilities, skills, duties, requirements, efforts or workingconditions associated with the job. While this is intended to be anaccurate reflection of the current job, management reserves the right to revisethe current job or to require that other or different tasks be performed when circumstanceschange, (e.g. emergencies, changes in personnel, workload, rush jobs ortechnical developments).
Apr 07, 2024
Full time
JOB SUMMARY:Preparesfood in an accurate and timely manner to provide guests with a quality product.Providesleadership for lower level cooks. KEY JOB FUNCTIONS:Performsall functions of a Cook I and Cook II.Maintainsadequate supply of menu items.Maintainsassigned facility in a sanitary condition and equipment in spectsassigned areas and coordinates cleaning activities with the Kitchen Steward.Regularlyinspects food in steam tables to insure freshness.Protectscompany assets against stealing, breakage and waste.Maintainsportion controls.Providesleadership and training to lower level cooks.Continuesto update cooking knowledge through books, magazines and discussions with theExecutive Chef and Executive Sous Chef. Qualifications:EDUCATIONand/or EXPERIENCE: HighSchool Diploma or equivalent preferred; Certificates in culinary arts, ACFCertification, etc., preferredMinimumof 5 years of cooking in a high quality establishment Heavyexperience in cooking soups, sauces and gravies or completed three-yearapprenticeship program and/or completion of accredited culinary school QUALIFICATIONS:Abilityto understand and respond to written order, recipes and directs in English Abilityto work flexible time periods as required of a cook in a resort environment aswell as be flexible enough to work in multiple outlets as neededKnowledgeof breads, pastries, bakery productionAbilityto implement a la carte dessertsDemonstratedexpert skill level on all cook stationsDemonstratedleadership skills with a focus on coaching for success; ability to mentorAbilityto oversee the daily operations of the kitchen in the absence of a ChefGoodcommunication skillsAbilityto uphold and demonstrate the highest level of integrity in all situations andrecognize standards required by a regulated businessActsas a role model to other Team Members and always presents oneself as a creditto Caesars Entertainment and encourages others to do the same. Adheresto all regulatory, company and department policies and proceduresPHYSICAL, MENTAL and ENVIRONMENTALDEMANDS:Abilityto correctly lift and transport objects weighing up to 50 lbs.Abilityto work a minimum of 8 hours with appropriate mobility and enduranceAbilityto stand for 8 hoursVisualrange must include immediate environmentAuditoryrange must include near and medium distances.Dexterityto use food preparation machineryAbilityto use repetitive hand motion, holding and graspingAbilityto tolerate extreme temperatures Positionsthat have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may berequired to enter public areas from time to time, in connection with theirduties, and may be subject to the same environment.Disclaimer This is not necessarily an exhaustive list ofall responsibilities, skills, duties, requirements, efforts or workingconditions associated with the job. While this is intended to be anaccurate reflection of the current job, management reserves the right to revisethe current job or to require that other or different tasks be performed when circumstanceschange, (e.g. emergencies, changes in personnel, workload, rush jobs ortechnical developments).
Flik Hospitality Group Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.S. or equivalent experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful 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 client satisfaction programs/activities ServSafe certified - highly desirable Apply to Flik today! Flik 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality 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) Req ID: Flik Hospitality Group Shane Tirpak req_classification
Apr 03, 2024
Full time
Flik Hospitality Group Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.S. or equivalent experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful 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 client satisfaction programs/activities ServSafe certified - highly desirable Apply to Flik today! Flik 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality 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) Req ID: Flik Hospitality Group Shane Tirpak req_classification
Job Description Summary The Line Cook participates and supervises in the preparation, production & service of menu items according to the direction of the Culinary Management Team. Job Posting Deadline Applications for this position will be accepted on a rolling basis. Essential Job Functions • Show advanced knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching • Prepare & serve food items according to chef specification • Able to work any food station within the restaurant with a high degree of competency and consistency • Ensure the culinary management team is aware of guest comments and concerns • Safely use a knife & be able to demonstrate consistency with knife cuts with the ability to instruct others on the safe and skillful use of a knife • Safely operate and be able to train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender • Responsible for the safe handling of food product according to applicable health codes and laws • Maintain a clean and sanitary work environment, participate in pre and post-shift cleaning and organization to include but not limited to kitchen equipment, walk-in fridge/freezer storage, dry storage, trash, recycling, mopping, sweeping • Follow daily preparation list to ensure items are ready for service • Assist with storage of food deliveries • Report any problems with food product, kitchen equipment or work area to a member of culinary management • Assist with training new employees as requested by culinary management. • Other duties as assigned Supervision Given and Received Given: This position has no supervisory responsibilities. Received: Works under direct supervision of Executive Sous Chef or Executive Chef. Tasks are assigned according to specific procedures, and work is checked frequently. Instruction, advice and assistance are readily available. Work Environment and Physical Demands Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time. Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces. Must be able to continually lift, push or pull up to 50 lbs. individually or with assistance. Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental, and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs - Vacation, Sick, Wellness, Personal Days (holidays) and Volunteer time • Paid Leave Programs • 401(k) Savings Plan with match • Employee Ski Pass and Dependent Ski Passes • RTD pass upon hire • Pet Insurance • Outdoor Pro Gear Discounts The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen Skiing Company, you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at (phone number removed). This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen Skiing Company / ASPENX / The Little Nell / Limelight Hotel is an equal opportunity employer. For an overview of Aspen Skiing Company's benefits and other compensation visit (url removed)/employment/benefits-and-perks
Mar 28, 2024
Full time
Job Description Summary The Line Cook participates and supervises in the preparation, production & service of menu items according to the direction of the Culinary Management Team. Job Posting Deadline Applications for this position will be accepted on a rolling basis. Essential Job Functions • Show advanced knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching • Prepare & serve food items according to chef specification • Able to work any food station within the restaurant with a high degree of competency and consistency • Ensure the culinary management team is aware of guest comments and concerns • Safely use a knife & be able to demonstrate consistency with knife cuts with the ability to instruct others on the safe and skillful use of a knife • Safely operate and be able to train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender • Responsible for the safe handling of food product according to applicable health codes and laws • Maintain a clean and sanitary work environment, participate in pre and post-shift cleaning and organization to include but not limited to kitchen equipment, walk-in fridge/freezer storage, dry storage, trash, recycling, mopping, sweeping • Follow daily preparation list to ensure items are ready for service • Assist with storage of food deliveries • Report any problems with food product, kitchen equipment or work area to a member of culinary management • Assist with training new employees as requested by culinary management. • Other duties as assigned Supervision Given and Received Given: This position has no supervisory responsibilities. Received: Works under direct supervision of Executive Sous Chef or Executive Chef. Tasks are assigned according to specific procedures, and work is checked frequently. Instruction, advice and assistance are readily available. Work Environment and Physical Demands Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time. Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces. Must be able to continually lift, push or pull up to 50 lbs. individually or with assistance. Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental, and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs - Vacation, Sick, Wellness, Personal Days (holidays) and Volunteer time • Paid Leave Programs • 401(k) Savings Plan with match • Employee Ski Pass and Dependent Ski Passes • RTD pass upon hire • Pet Insurance • Outdoor Pro Gear Discounts The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen Skiing Company, you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at (phone number removed). This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen Skiing Company / ASPENX / The Little Nell / Limelight Hotel is an equal opportunity employer. For an overview of Aspen Skiing Company's benefits and other compensation visit (url removed)/employment/benefits-and-perks