We are in search for a Restaurant Sous Chef for our newest location to be opened in Chicago, IL. We are looking for an experienced Restaurant Sous Chef to assist with our new store opening and further growth in the Greater Chicago area. Great multi-concept group always room for growth Please apply today Interviewing now! Polished Restaurant Sous Chef Experience Requirements: Moderate volume 3+ million net sales scratch preparation Solid tenure with a desire to grow Culinary knowledge with scratch food experience only Italian and Seafood experience is a plus Polished Assistant General Manager Compensation: 80-85K base with bonus program 10% Health Benefits PTO Growth opportunity within the Chicago market
Apr 30, 2024
We are in search for a Restaurant Sous Chef for our newest location to be opened in Chicago, IL. We are looking for an experienced Restaurant Sous Chef to assist with our new store opening and further growth in the Greater Chicago area. Great multi-concept group always room for growth Please apply today Interviewing now! Polished Restaurant Sous Chef Experience Requirements: Moderate volume 3+ million net sales scratch preparation Solid tenure with a desire to grow Culinary knowledge with scratch food experience only Italian and Seafood experience is a plus Polished Assistant General Manager Compensation: 80-85K base with bonus program 10% Health Benefits PTO Growth opportunity within the Chicago market
Description: POSITION SUMMARY Provides support and assistance with the administration of day to day operations, functions and duties of the restaurant kitchen and staff as directed by restaurant chef SUCCESS FACTORS Success factors are the combination of skills, attributes and behaviors that, when applied, produce individual and organizational success. Leadership: Ability to obtain results through other people by motivation and empowerment, initiate actions while encouraging team members to contribute. Human Relations: Ability to positively interact with a variety of personalities, i.e. vendors, guests and team members. Organization and Planning: Able to coordinate and manage numerous details at once. Skills to prioritize and manage timeliness. Communication and Social Skills: Professional presentation and appearance, solid verbal and written ability, poised, and an excellent listener. Able to share ideas, instructions and information so they are clearly understood while maintaining cooperative working relations. Integrity: Embodies Schwartz Brothers' high standard of professionalism. Judgement: Ability to recognize problems and to creatively and immediately find solutions. Ability to set priorities and use initiative. Solid decision maker. Planning: Ability to conceive the outline of successful programs, i.e. budgets and action plans. Controlling and Awareness: Ability to measure performance and if necessary, take corrective action. Staffing: Ability to select and develop employees by example and through instruction. Actively conduct performance reviews. Financial Acumen: Understanding the relationship between sales and costs and their effect on profitability. Able to control expenses and manage the budget. ESSENTIAL DUTIES AND RESPONSIBILITIES The following position responsibilities are essential functions of the position. Successful job applicants will be able to perform these essential functions with or without requested accommodation. Maintains the highest standards of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling by clearly communicating and reinforcing standards and procedures to all staff members Flexible schedule required. Able to work days, nights, weekends and long hours Prepare all menu items and batch recipes in accordance with recipes and only serves food that meets Schwartz Brothers Restaurants standards of quality and excellence Complies with all portion sizes, quality standards, department rules, policies and procedures Responsible for achieving projected labor and food cost percentages through security, waste control, inventory control and scheduling Ensures that the purchasing meets the company's standards and quality as directed by restaurant chef. Monitors food production to guarantee that timing guidelines are met Supervises kitchen staff including training and counseling Develops kitchen staff members' skills; builds teamwork and morale Fulfills specific administrative duties including, when asked, approval of invoices, inventory taking and scheduling Enforces Company policies and procedures, and actively promotes the Schwartz Brothers Way of customer care Performing other duties as asked and directed. NOTE: The statements contained herein are intended to describe the general nature and level of work being performed by team members assigned to this classification. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of individuals so classified. Requirements: MINIMUM QUALIFICATIONS & REQUIREMENTS Knowledge, Skills, and Aptitudes: Strong knife handling skills Advanced food knowledge and a desire to learn more Basic math skills Intermediate to advanced computer skills with Microsoft Word, Excel and Outlook Able to communicate clear directions Able to work in a team environment Able to speak, read and understand basic English Excellent communication and positive interpersonal skills required Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Strong organizational skills required. Ability to produce an excellent culinary and restaurant experience for patrons. Moderate reading and writing skills; ability to follow and direct written and oral instructions and procedures. Excellent time management, scheduling, managerial, and organizational skills. Manual dexterity; auditory and visual skills required. Education and Experience: At least two years of experience as Kitchen Manager or Sous Chef Experience in a full-service restaurant or similar concept preferred Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. High school diploma or equivalent preferred. ServSafe certification required Current Washington State Food Handler's card. Physical Demands and Working Conditions: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Required the ability to bend, twist, reach, stand and walk for extended periods of time to perform normal job functions Ability to lift 50 lbs. Able to climb step stools and stairs Prolonged period of standing and preparing and cooking food. Prolonged periods sitting at a desk and working on a computer. Must be able to work in a kitchen environment that may involve exposure to extreme hot or cold. Regularly required to talk or hear. Regularly exposed to kitchen equipment (e.g. oven, stove, dishwasher, broiler, knives, etc.) The noise level in work environment is moderate to loud. Flexibility and/or reliability in work schedule are required to provide support when needed. Able to work nights, weekends, holidays, and long hours. Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. BENEFITS: Discounted meals at Daniel s Broiler 10% bonus program 2 weeks vacation Sick time is accrued at 1 hour for every 30 hours worked A paid day off each year to use during your birthday month Christmas is a closed holiday 401(k) with company match Health, dental, vision insurance Voluntary benefits such as LTD, commuting benefits Length of service bonuses Opportunity for grown and development- we promote from within! Free Employee Assistance Program with access to personal and financial resources, emotional support, and legal guidance Opportunities to give back through organized volunteer events with Food Lifeline Salary Range: $70,000-$75,000, DOE Compensation details: 0 Yearly Salary PI9f18fc6-
May 02, 2024
Full time
Description: POSITION SUMMARY Provides support and assistance with the administration of day to day operations, functions and duties of the restaurant kitchen and staff as directed by restaurant chef SUCCESS FACTORS Success factors are the combination of skills, attributes and behaviors that, when applied, produce individual and organizational success. Leadership: Ability to obtain results through other people by motivation and empowerment, initiate actions while encouraging team members to contribute. Human Relations: Ability to positively interact with a variety of personalities, i.e. vendors, guests and team members. Organization and Planning: Able to coordinate and manage numerous details at once. Skills to prioritize and manage timeliness. Communication and Social Skills: Professional presentation and appearance, solid verbal and written ability, poised, and an excellent listener. Able to share ideas, instructions and information so they are clearly understood while maintaining cooperative working relations. Integrity: Embodies Schwartz Brothers' high standard of professionalism. Judgement: Ability to recognize problems and to creatively and immediately find solutions. Ability to set priorities and use initiative. Solid decision maker. Planning: Ability to conceive the outline of successful programs, i.e. budgets and action plans. Controlling and Awareness: Ability to measure performance and if necessary, take corrective action. Staffing: Ability to select and develop employees by example and through instruction. Actively conduct performance reviews. Financial Acumen: Understanding the relationship between sales and costs and their effect on profitability. Able to control expenses and manage the budget. ESSENTIAL DUTIES AND RESPONSIBILITIES The following position responsibilities are essential functions of the position. Successful job applicants will be able to perform these essential functions with or without requested accommodation. Maintains the highest standards of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling by clearly communicating and reinforcing standards and procedures to all staff members Flexible schedule required. Able to work days, nights, weekends and long hours Prepare all menu items and batch recipes in accordance with recipes and only serves food that meets Schwartz Brothers Restaurants standards of quality and excellence Complies with all portion sizes, quality standards, department rules, policies and procedures Responsible for achieving projected labor and food cost percentages through security, waste control, inventory control and scheduling Ensures that the purchasing meets the company's standards and quality as directed by restaurant chef. Monitors food production to guarantee that timing guidelines are met Supervises kitchen staff including training and counseling Develops kitchen staff members' skills; builds teamwork and morale Fulfills specific administrative duties including, when asked, approval of invoices, inventory taking and scheduling Enforces Company policies and procedures, and actively promotes the Schwartz Brothers Way of customer care Performing other duties as asked and directed. NOTE: The statements contained herein are intended to describe the general nature and level of work being performed by team members assigned to this classification. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of individuals so classified. Requirements: MINIMUM QUALIFICATIONS & REQUIREMENTS Knowledge, Skills, and Aptitudes: Strong knife handling skills Advanced food knowledge and a desire to learn more Basic math skills Intermediate to advanced computer skills with Microsoft Word, Excel and Outlook Able to communicate clear directions Able to work in a team environment Able to speak, read and understand basic English Excellent communication and positive interpersonal skills required Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Strong organizational skills required. Ability to produce an excellent culinary and restaurant experience for patrons. Moderate reading and writing skills; ability to follow and direct written and oral instructions and procedures. Excellent time management, scheduling, managerial, and organizational skills. Manual dexterity; auditory and visual skills required. Education and Experience: At least two years of experience as Kitchen Manager or Sous Chef Experience in a full-service restaurant or similar concept preferred Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. High school diploma or equivalent preferred. ServSafe certification required Current Washington State Food Handler's card. Physical Demands and Working Conditions: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Required the ability to bend, twist, reach, stand and walk for extended periods of time to perform normal job functions Ability to lift 50 lbs. Able to climb step stools and stairs Prolonged period of standing and preparing and cooking food. Prolonged periods sitting at a desk and working on a computer. Must be able to work in a kitchen environment that may involve exposure to extreme hot or cold. Regularly required to talk or hear. Regularly exposed to kitchen equipment (e.g. oven, stove, dishwasher, broiler, knives, etc.) The noise level in work environment is moderate to loud. Flexibility and/or reliability in work schedule are required to provide support when needed. Able to work nights, weekends, holidays, and long hours. Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. BENEFITS: Discounted meals at Daniel s Broiler 10% bonus program 2 weeks vacation Sick time is accrued at 1 hour for every 30 hours worked A paid day off each year to use during your birthday month Christmas is a closed holiday 401(k) with company match Health, dental, vision insurance Voluntary benefits such as LTD, commuting benefits Length of service bonuses Opportunity for grown and development- we promote from within! Free Employee Assistance Program with access to personal and financial resources, emotional support, and legal guidance Opportunities to give back through organized volunteer events with Food Lifeline Salary Range: $70,000-$75,000, DOE Compensation details: 0 Yearly Salary PI9f18fc6-
Description: POSITION SUMMARY Provides support and assistance with the administration of day to day operations, functions and duties of the restaurant kitchen and staff as directed by restaurant chef SUCCESS FACTORS Success factors are the combination of skills, attributes and behaviors that, when applied, produce individual and organizational success. Leadership: Ability to obtain results through other people by motivation and empowerment, initiate actions while encouraging team members to contribute. Human Relations: Ability to positively interact with a variety of personalities, i.e. vendors, guests and team members. Organization and Planning: Able to coordinate and manage numerous details at once. Skills to prioritize and manage timeliness. Communication and Social Skills: Professional presentation and appearance, solid verbal and written ability, poised, and an excellent listener. Able to share ideas, instructions and information so they are clearly understood while maintaining cooperative working relations. Integrity: Embodies Schwartz Brothers' high standard of professionalism. Judgement: Ability to recognize problems and to creatively and immediately find solutions. Ability to set priorities and use initiative. Solid decision maker. Planning: Ability to conceive the outline of successful programs, i.e. budgets and action plans. Controlling and Awareness: Ability to measure performance and if necessary, take corrective action. Staffing: Ability to select and develop employees by example and through instruction. Actively conduct performance reviews. Financial Acumen: Understanding the relationship between sales and costs and their effect on profitability. Able to control expenses and manage the budget. ESSENTIAL DUTIES AND RESPONSIBILITIES The following position responsibilities are essential functions of the position. Successful job applicants will be able to perform these essential functions with or without requested accommodation. Maintains the highest standards of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling by clearly communicating and reinforcing standards and procedures to all staff members Flexible schedule required. Able to work days, nights, weekends and long hours Prepare all menu items and batch recipes in accordance with recipes and only serves food that meets Schwartz Brothers Restaurants standards of quality and excellence Complies with all portion sizes, quality standards, department rules, policies and procedures Responsible for achieving projected labor and food cost percentages through security, waste control, inventory control and scheduling Ensures that the purchasing meets the company's standards and quality as directed by restaurant chef. Monitors food production to guarantee that timing guidelines are met Supervises kitchen staff including training and counseling Develops kitchen staff members' skills; builds teamwork and morale Fulfills specific administrative duties including, when asked, approval of invoices, inventory taking and scheduling Enforces Company policies and procedures, and actively promotes the Schwartz Brothers Way of customer care Performing other duties as asked and directed. NOTE: The statements contained herein are intended to describe the general nature and level of work being performed by team members assigned to this classification. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of individuals so classified. Requirements: MINIMUM QUALIFICATIONS & REQUIREMENTS Knowledge, Skills, and Aptitudes: Strong knife handling skills Advanced food knowledge and a desire to learn more Basic math skills Intermediate to advanced computer skills with Microsoft Word, Excel and Outlook Able to communicate clear directions Able to work in a team environment Able to speak, read and understand basic English Excellent communication and positive interpersonal skills required Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Strong organizational skills required. Ability to produce an excellent culinary and restaurant experience for patrons. Moderate reading and writing skills; ability to follow and direct written and oral instructions and procedures. Excellent time management, scheduling, managerial, and organizational skills. Manual dexterity; auditory and visual skills required. Education and Experience: At least two years of experience as Kitchen Manager or Sous Chef Experience in a full-service restaurant or similar concept preferred Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. High school diploma or equivalent preferred. ServSafe certification required Current Washington State Food Handler's card. Physical Demands and Working Conditions: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Required the ability to bend, twist, reach, stand and walk for extended periods of time to perform normal job functions Ability to lift 50 lbs. Able to climb step stools and stairs Prolonged period of standing and preparing and cooking food. Prolonged periods sitting at a desk and working on a computer. Must be able to work in a kitchen environment that may involve exposure to extreme hot or cold. Regularly required to talk or hear. Regularly exposed to kitchen equipment (e.g. oven, stove, dishwasher, broiler, knives, etc.) The noise level in work environment is moderate to loud. Flexibility and/or reliability in work schedule are required to provide support when needed. Able to work nights, weekends, holidays, and long hours. Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. BENEFITS: Discounted meals at Daniel s Broiler 10% bonus program 2 weeks vacation Sick time is accrued at 1 hour for every 30 hours worked A paid day off each year to use during your birthday month Christmas is a closed holiday 401(k) with company match Health, dental, vision insurance Voluntary benefits such as LTD, commuting benefits Length of service bonuses Opportunity for grown and development- we promote from within! Free Employee Assistance Program with access to personal and financial resources, emotional support, and legal guidance Opportunities to give back through organized volunteer events with Food Lifeline Salary Range: $70,000-$75,000, DOE Compensation details: 0 Yearly Salary PIeea8acbdca23-5866
May 01, 2024
Full time
Description: POSITION SUMMARY Provides support and assistance with the administration of day to day operations, functions and duties of the restaurant kitchen and staff as directed by restaurant chef SUCCESS FACTORS Success factors are the combination of skills, attributes and behaviors that, when applied, produce individual and organizational success. Leadership: Ability to obtain results through other people by motivation and empowerment, initiate actions while encouraging team members to contribute. Human Relations: Ability to positively interact with a variety of personalities, i.e. vendors, guests and team members. Organization and Planning: Able to coordinate and manage numerous details at once. Skills to prioritize and manage timeliness. Communication and Social Skills: Professional presentation and appearance, solid verbal and written ability, poised, and an excellent listener. Able to share ideas, instructions and information so they are clearly understood while maintaining cooperative working relations. Integrity: Embodies Schwartz Brothers' high standard of professionalism. Judgement: Ability to recognize problems and to creatively and immediately find solutions. Ability to set priorities and use initiative. Solid decision maker. Planning: Ability to conceive the outline of successful programs, i.e. budgets and action plans. Controlling and Awareness: Ability to measure performance and if necessary, take corrective action. Staffing: Ability to select and develop employees by example and through instruction. Actively conduct performance reviews. Financial Acumen: Understanding the relationship between sales and costs and their effect on profitability. Able to control expenses and manage the budget. ESSENTIAL DUTIES AND RESPONSIBILITIES The following position responsibilities are essential functions of the position. Successful job applicants will be able to perform these essential functions with or without requested accommodation. Maintains the highest standards of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling by clearly communicating and reinforcing standards and procedures to all staff members Flexible schedule required. Able to work days, nights, weekends and long hours Prepare all menu items and batch recipes in accordance with recipes and only serves food that meets Schwartz Brothers Restaurants standards of quality and excellence Complies with all portion sizes, quality standards, department rules, policies and procedures Responsible for achieving projected labor and food cost percentages through security, waste control, inventory control and scheduling Ensures that the purchasing meets the company's standards and quality as directed by restaurant chef. Monitors food production to guarantee that timing guidelines are met Supervises kitchen staff including training and counseling Develops kitchen staff members' skills; builds teamwork and morale Fulfills specific administrative duties including, when asked, approval of invoices, inventory taking and scheduling Enforces Company policies and procedures, and actively promotes the Schwartz Brothers Way of customer care Performing other duties as asked and directed. NOTE: The statements contained herein are intended to describe the general nature and level of work being performed by team members assigned to this classification. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of individuals so classified. Requirements: MINIMUM QUALIFICATIONS & REQUIREMENTS Knowledge, Skills, and Aptitudes: Strong knife handling skills Advanced food knowledge and a desire to learn more Basic math skills Intermediate to advanced computer skills with Microsoft Word, Excel and Outlook Able to communicate clear directions Able to work in a team environment Able to speak, read and understand basic English Excellent communication and positive interpersonal skills required Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Strong organizational skills required. Ability to produce an excellent culinary and restaurant experience for patrons. Moderate reading and writing skills; ability to follow and direct written and oral instructions and procedures. Excellent time management, scheduling, managerial, and organizational skills. Manual dexterity; auditory and visual skills required. Education and Experience: At least two years of experience as Kitchen Manager or Sous Chef Experience in a full-service restaurant or similar concept preferred Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. High school diploma or equivalent preferred. ServSafe certification required Current Washington State Food Handler's card. Physical Demands and Working Conditions: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Required the ability to bend, twist, reach, stand and walk for extended periods of time to perform normal job functions Ability to lift 50 lbs. Able to climb step stools and stairs Prolonged period of standing and preparing and cooking food. Prolonged periods sitting at a desk and working on a computer. Must be able to work in a kitchen environment that may involve exposure to extreme hot or cold. Regularly required to talk or hear. Regularly exposed to kitchen equipment (e.g. oven, stove, dishwasher, broiler, knives, etc.) The noise level in work environment is moderate to loud. Flexibility and/or reliability in work schedule are required to provide support when needed. Able to work nights, weekends, holidays, and long hours. Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. BENEFITS: Discounted meals at Daniel s Broiler 10% bonus program 2 weeks vacation Sick time is accrued at 1 hour for every 30 hours worked A paid day off each year to use during your birthday month Christmas is a closed holiday 401(k) with company match Health, dental, vision insurance Voluntary benefits such as LTD, commuting benefits Length of service bonuses Opportunity for grown and development- we promote from within! Free Employee Assistance Program with access to personal and financial resources, emotional support, and legal guidance Opportunities to give back through organized volunteer events with Food Lifeline Salary Range: $70,000-$75,000, DOE Compensation details: 0 Yearly Salary PIeea8acbdca23-5866
AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT QUALITY OF LIFE - A PEOPLE FIRST CULTURE NOW HIRING General Manager/MP Agm Chef KM- Sous Chef Foh Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Benefits Competitive starting wages Opportunity for advancement Bonus Potential 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The companies we represent require a "minimum of two years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP:Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 80k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 55k +bonus + 401k AGM: Up to 75k + bonus k Visit our website at (link removed)
May 01, 2024
AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT QUALITY OF LIFE - A PEOPLE FIRST CULTURE NOW HIRING General Manager/MP Agm Chef KM- Sous Chef Foh Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Benefits Competitive starting wages Opportunity for advancement Bonus Potential 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The companies we represent require a "minimum of two years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP:Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 80k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 55k +bonus + 401k AGM: Up to 75k + bonus k Visit our website at (link removed)
ALL ROADS LEAD TO YOU At Indigo Road Hospitality Group it is our goal to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. YOU ARE A successful SOUS CHEF with 2+ years' experience managing the line in an upscale yet approachable food focused environment . Be passionate about food and engaging in the local community. Procure the highest quality product to create unforgettable dishes while overseeing service and food quality on the line. A Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment when leading by example OAK STEAKHOUSE HIGHLANDS , Skyline Lodge's second floor is home to Oak Steakhouse, a contemporary steakhouse featuring the finest cuts of Certified Angus Beef and locally sourced produce from area farms. The first and only steakhouse in Highlands, Oak partners with area purveyors and neighboring farms to bring the flavors of Appalachia right to the table. IN THE KITCHEN & ON THE LINE Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness YOU CAN EXPECT Competitive Pay + PTO : Competitive base + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PId517858a72ea-6814
Apr 30, 2024
Full time
ALL ROADS LEAD TO YOU At Indigo Road Hospitality Group it is our goal to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. YOU ARE A successful SOUS CHEF with 2+ years' experience managing the line in an upscale yet approachable food focused environment . Be passionate about food and engaging in the local community. Procure the highest quality product to create unforgettable dishes while overseeing service and food quality on the line. A Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment when leading by example OAK STEAKHOUSE HIGHLANDS , Skyline Lodge's second floor is home to Oak Steakhouse, a contemporary steakhouse featuring the finest cuts of Certified Angus Beef and locally sourced produce from area farms. The first and only steakhouse in Highlands, Oak partners with area purveyors and neighboring farms to bring the flavors of Appalachia right to the table. IN THE KITCHEN & ON THE LINE Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness YOU CAN EXPECT Competitive Pay + PTO : Competitive base + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PId517858a72ea-6814
Chefs Sous Chefs Kitchen Managers Executive Chefs This is an excellent and exciting opportunity for culinary professionals looking for career advancement. If you have busy, full service culinary management experience within the premium casual segment then this could be just for you. We operate in the premium casual restaurant space, heavy scratch recipe, $5M - $15M annual F&B sales revenues. This brand is one of the highest rated places to work within the DC and Northern Virginia area and always receives excellent reviews and scores from guests. New unit openings are creating exciting opportunities. Salary ranges from $65K - $90K base, plus bonus. Full benefits, local training and PTO. Qualified chefs will have some advancement, good tenure and demonstrate initiative and an hands-on leadership style. To learn more about the new store opening and career opportunities for this brand please send your resume. Presented by Tom Bull with Gecko Hospitality
Apr 30, 2024
Chefs Sous Chefs Kitchen Managers Executive Chefs This is an excellent and exciting opportunity for culinary professionals looking for career advancement. If you have busy, full service culinary management experience within the premium casual segment then this could be just for you. We operate in the premium casual restaurant space, heavy scratch recipe, $5M - $15M annual F&B sales revenues. This brand is one of the highest rated places to work within the DC and Northern Virginia area and always receives excellent reviews and scores from guests. New unit openings are creating exciting opportunities. Salary ranges from $65K - $90K base, plus bonus. Full benefits, local training and PTO. Qualified chefs will have some advancement, good tenure and demonstrate initiative and an hands-on leadership style. To learn more about the new store opening and career opportunities for this brand please send your resume. Presented by Tom Bull with Gecko Hospitality
General Managers and Chefs DC and Northern Virginia locations. This is an exciting, growth focused restaurant concept featuring chef inspired menu with open kitchen and vibrant West Coast atmosphere. Currently hiring for immediate openings managers and chefs at all levels up to and including General Managers as well as Executive Chefs. We will also consider and interview qualified Assistant Managers and sous chefs/Kitchen Managers. If you have culinary or operations manager experience in full service or premium fast casual segment with $3M - $5M+ annual sales then please send your resume for consideration. These positions come with generous and above market compensation with full benefits and exceptional vacation/personal time allowance. Candidates with a passion for providing the ultimate guest experience will be a great fit for this venue. Rapid career growth opportunities will be available. To learn more of these openings please send your resume by return e mail to Tom Bull with Gecko Hospitality.
Apr 30, 2024
General Managers and Chefs DC and Northern Virginia locations. This is an exciting, growth focused restaurant concept featuring chef inspired menu with open kitchen and vibrant West Coast atmosphere. Currently hiring for immediate openings managers and chefs at all levels up to and including General Managers as well as Executive Chefs. We will also consider and interview qualified Assistant Managers and sous chefs/Kitchen Managers. If you have culinary or operations manager experience in full service or premium fast casual segment with $3M - $5M+ annual sales then please send your resume for consideration. These positions come with generous and above market compensation with full benefits and exceptional vacation/personal time allowance. Candidates with a passion for providing the ultimate guest experience will be a great fit for this venue. Rapid career growth opportunities will be available. To learn more of these openings please send your resume by return e mail to Tom Bull with Gecko Hospitality.
Executive Chef Casual Theme Asian Inspired Our company is seeking a dedicated and passionate Executive Chef with a knowledge of fine wine and exceptional leadership and team building abilities. Are you a spirited leader with the ability to inspire and motivate your team to strive for excellence? Opening in 2002, our international restaurant brings fun and flavor to traditional Asian cuisine. Our food is loved and adored in over 9 countries throughout the world and our popular, wide ranging menu and outstanding service attracts all walks of life. We are proud to have expanded to such lengths in such a short amount of time, and are planning more expansions in the near future. This is a fantastic opportunity to join our growing team of industry experts- Apply Today at our location in Ashburn, VA. Title of Position: Executive Chef Job Description: The Executive Chef will be responsible for all culinary and back of the house personnel. Outstanding leadership and communication abilities are essential as our Executive Chef. Responsibilities will also include selecting, training and coaching the culinary staff. Developing a strong Sous Chef will also be a function as our Executive Chef. Ensuring outstanding food quality and presentation will be a top priority of our Executive Chef. Maintaining an organized and sanitary kitchen will be vital for the success of our Executive Chef. Administrative functions such as inventory control, product ordering and culinary labor cost control will be in the hands of our Executive Chef. Ensuring seamless kitchen service on a consistent basis will be expected of our Executive Chef. Benefits: Competitive Wages Work/Life Balance Fun, vibrant concept Unlimited growth potential and job security Qualifications: The Executive Chef should possess 3+ years of high volume executive chef experience The Executive Chef should have a passion for developing and mentoring people The Executive Chef should have a track record of achieving financial results The Executive Chef must be extremely guest oriented with the highest degree of honesty and integrity The Executive Chef should act as a brand ambassador for our company at all times Apply Now-Executive Chef located in Ashburn, VA If you would like to be considered for this position, email your resume to
Apr 30, 2024
Executive Chef Casual Theme Asian Inspired Our company is seeking a dedicated and passionate Executive Chef with a knowledge of fine wine and exceptional leadership and team building abilities. Are you a spirited leader with the ability to inspire and motivate your team to strive for excellence? Opening in 2002, our international restaurant brings fun and flavor to traditional Asian cuisine. Our food is loved and adored in over 9 countries throughout the world and our popular, wide ranging menu and outstanding service attracts all walks of life. We are proud to have expanded to such lengths in such a short amount of time, and are planning more expansions in the near future. This is a fantastic opportunity to join our growing team of industry experts- Apply Today at our location in Ashburn, VA. Title of Position: Executive Chef Job Description: The Executive Chef will be responsible for all culinary and back of the house personnel. Outstanding leadership and communication abilities are essential as our Executive Chef. Responsibilities will also include selecting, training and coaching the culinary staff. Developing a strong Sous Chef will also be a function as our Executive Chef. Ensuring outstanding food quality and presentation will be a top priority of our Executive Chef. Maintaining an organized and sanitary kitchen will be vital for the success of our Executive Chef. Administrative functions such as inventory control, product ordering and culinary labor cost control will be in the hands of our Executive Chef. Ensuring seamless kitchen service on a consistent basis will be expected of our Executive Chef. Benefits: Competitive Wages Work/Life Balance Fun, vibrant concept Unlimited growth potential and job security Qualifications: The Executive Chef should possess 3+ years of high volume executive chef experience The Executive Chef should have a passion for developing and mentoring people The Executive Chef should have a track record of achieving financial results The Executive Chef must be extremely guest oriented with the highest degree of honesty and integrity The Executive Chef should act as a brand ambassador for our company at all times Apply Now-Executive Chef located in Ashburn, VA If you would like to be considered for this position, email your resume to
General Managers District Managers Chefs, Exec Chefs/Sous Assistant Managers Immediate openings for restaurant management professionals in this area at all levels. Rapid growth group, reopenings and new openings! Salaries from $60K - $85K DMs 100K+ Full service with bar, scratch kitchen, casual or premium casual are all segments that could work for this group. Top compensation Vacation 401K PTO 5-Day week Career advancement To learn more about these opportunities please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
Apr 27, 2024
General Managers District Managers Chefs, Exec Chefs/Sous Assistant Managers Immediate openings for restaurant management professionals in this area at all levels. Rapid growth group, reopenings and new openings! Salaries from $60K - $85K DMs 100K+ Full service with bar, scratch kitchen, casual or premium casual are all segments that could work for this group. Top compensation Vacation 401K PTO 5-Day week Career advancement To learn more about these opportunities please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
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
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are currently hiring a Demi Chef de Partie for our core culinary team at Peller Estates Winery Restaurant + Terrace Wine Bar. Interviews are currently taking place and the expected start dates from April 15 to May 15 or when works for the new teammate. You take initiative, are professional and do not take short cuts. You are ready to begin or expand your career in culinary. We know you are just getting started. We offer an amazing environment with an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. the opportunity Chef Jason Parsons brings over 20 years of experience in fine dining. Work alongside Chef Parsons and his team in our gorgeous kitchen where you will acquire the skills, knowledge, contacts, experience, and confidence to take the next steps in your culinary career. Competitive total pay, product and discounts, health benefits potential and a long term career path across our family of brands make this an opportunity worth considering. the atmosphere Peller Estates Winery is part of the APL family of brands and is a proudly Canadian winery crafting quality wines from the heart of Ontario's Niagara Peninsula - this is a world renowned destination! If you are passionate about creating moments that blend wine and food and family and friends into one completely immersive experience, then you won't want to miss this opportunity! the details • Full time hours during peak season • Competitive hourly rate • Employee gift card loaded monthly to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development • Potential for health benefits after 6 months of employment the requirements • Some experience and comfort in a kitchen • Chef's certificate-apprenticeship program an asset only • Demonstrated strong attitude towards team work • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • Responsible for the daily food production and of service for their station • Responsible for any apprentice or commis working with them on said station • Maintain and deliver the same standards set forth by the chef de partie and the sous-chefs for the quality for prepared food • Assist in menu planning, specials and menu and recipe development • Practice effective methods of food preparation and cooking, sizes of portions and garnishing of foods to insure that food is prepared as specified • Understands proper and modern kitchen vocabulary and is able to follow these culinary items to the chefs' standards • Writes and creates their own mis en place sheets, and is able to follow the directions and complete these sheets • Maintains personable hygiene, clean uniform and proper tools in good condition • Able to effectively delegate tasks when the needs demand it • Has some knowledge of purchasing and receiving principles • Follows safe work procedures and practices and reports all unsafe working conditions/hazards to their reporting Manager Full time hours is available, it may not guaranteed year-round, however does average fulltime across entire year. This will be discussed more in depth during your interview. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
May 02, 2024
Full time
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are currently hiring a Demi Chef de Partie for our core culinary team at Peller Estates Winery Restaurant + Terrace Wine Bar. Interviews are currently taking place and the expected start dates from April 15 to May 15 or when works for the new teammate. You take initiative, are professional and do not take short cuts. You are ready to begin or expand your career in culinary. We know you are just getting started. We offer an amazing environment with an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. the opportunity Chef Jason Parsons brings over 20 years of experience in fine dining. Work alongside Chef Parsons and his team in our gorgeous kitchen where you will acquire the skills, knowledge, contacts, experience, and confidence to take the next steps in your culinary career. Competitive total pay, product and discounts, health benefits potential and a long term career path across our family of brands make this an opportunity worth considering. the atmosphere Peller Estates Winery is part of the APL family of brands and is a proudly Canadian winery crafting quality wines from the heart of Ontario's Niagara Peninsula - this is a world renowned destination! If you are passionate about creating moments that blend wine and food and family and friends into one completely immersive experience, then you won't want to miss this opportunity! the details • Full time hours during peak season • Competitive hourly rate • Employee gift card loaded monthly to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development • Potential for health benefits after 6 months of employment the requirements • Some experience and comfort in a kitchen • Chef's certificate-apprenticeship program an asset only • Demonstrated strong attitude towards team work • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • Responsible for the daily food production and of service for their station • Responsible for any apprentice or commis working with them on said station • Maintain and deliver the same standards set forth by the chef de partie and the sous-chefs for the quality for prepared food • Assist in menu planning, specials and menu and recipe development • Practice effective methods of food preparation and cooking, sizes of portions and garnishing of foods to insure that food is prepared as specified • Understands proper and modern kitchen vocabulary and is able to follow these culinary items to the chefs' standards • Writes and creates their own mis en place sheets, and is able to follow the directions and complete these sheets • Maintains personable hygiene, clean uniform and proper tools in good condition • Able to effectively delegate tasks when the needs demand it • Has some knowledge of purchasing and receiving principles • Follows safe work procedures and practices and reports all unsafe working conditions/hazards to their reporting Manager Full time hours is available, it may not guaranteed year-round, however does average fulltime across entire year. This will be discussed more in depth during your interview. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
Selective Restaurant Recruiters
Alexandria, Virginia
AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT A PEOPLE FIRST CULTURE WITH QUALITY OF LIFE SEEKING RESTAURANT MANAGERS ALL LEVELS General Manager/MP Exec Chef Sous Chef Foh Manager-Bar Manager Totally scratch kitchen, extensive wine list. Excellent salary and bonus plan. Great benefits and quality of life Health Insurance, Dental Insurance Paid Time Off, 401(K) The companies we represent require a "minimum of 3 years Restaurant Management Experience and offer great benefits and growth opportunities "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fee for you and confidentiality is assured. We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: up to 175k +Bonus+Car+ 401k GM/MP: up to 150k + 2 Bonus programs + 401k KM/Chef: up to 100k + bonus + 401k Sous Chef: up to 75k + bonus + 401k Foh Manager: up to 75k + bonus + 401k Bar Manager: up to 65k +bonus + 401k AGM: up to 75k + bonus k
May 01, 2024
AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT A PEOPLE FIRST CULTURE WITH QUALITY OF LIFE SEEKING RESTAURANT MANAGERS ALL LEVELS General Manager/MP Exec Chef Sous Chef Foh Manager-Bar Manager Totally scratch kitchen, extensive wine list. Excellent salary and bonus plan. Great benefits and quality of life Health Insurance, Dental Insurance Paid Time Off, 401(K) The companies we represent require a "minimum of 3 years Restaurant Management Experience and offer great benefits and growth opportunities "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fee for you and confidentiality is assured. We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: up to 175k +Bonus+Car+ 401k GM/MP: up to 150k + 2 Bonus programs + 401k KM/Chef: up to 100k + bonus + 401k Sous Chef: up to 75k + bonus + 401k Foh Manager: up to 75k + bonus + 401k Bar Manager: up to 65k +bonus + 401k AGM: up to 75k + bonus k
QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! Visit our web site at
May 01, 2024
QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! Visit our web site at
AWARD WINNING UPSCALE CASUAL FAST GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING GM/MP Agm Chef KM- Sous Chef Foh Manager Totally scratch kitchen, extensive wine lists. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k. Benefits Competitive starting salary/Profit Sharing Opportunity for advancement Bonus Potential 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The companies we represent require a "minimum of two years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP:Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 80k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 55k +bonus + 401k AGM: Up to 75k + bonus k
May 01, 2024
AWARD WINNING UPSCALE CASUAL FAST GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING GM/MP Agm Chef KM- Sous Chef Foh Manager Totally scratch kitchen, extensive wine lists. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k. Benefits Competitive starting salary/Profit Sharing Opportunity for advancement Bonus Potential 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The companies we represent require a "minimum of two years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP:Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 80k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 55k +bonus + 401k AGM: Up to 75k + bonus k
QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! Visit our web site at
May 01, 2024
QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! Visit our web site at
Head Chef. I have an immediate opening for a Head Chef in the Alexandria, Virginia area. This is a full service, busy, authentic pub/style restaurant and bar. The Head Chef will have full responsibility for the kitchen operations including, food cost, purchasing, staffing, developing sous chefs and team leaders. High standards of sanitation, execution and recipe/menu creation will be required. This is an exciting, independently owned operation and allows freedom and flexibility to get the job done. Interviews for qualified candidates will be immediate. The position comes with a top tier compensation program. The Head Chef will work closely with the established General Manager and run the business for the independent owner. If you have 2+ years experience as a head chef, kitchen manager or executive chef in a casual style restaurant operation this could be for you. Please send resumes by return e mail Presented by Tom Bull with Gecko Hospitality.
Apr 30, 2024
Head Chef. I have an immediate opening for a Head Chef in the Alexandria, Virginia area. This is a full service, busy, authentic pub/style restaurant and bar. The Head Chef will have full responsibility for the kitchen operations including, food cost, purchasing, staffing, developing sous chefs and team leaders. High standards of sanitation, execution and recipe/menu creation will be required. This is an exciting, independently owned operation and allows freedom and flexibility to get the job done. Interviews for qualified candidates will be immediate. The position comes with a top tier compensation program. The Head Chef will work closely with the established General Manager and run the business for the independent owner. If you have 2+ years experience as a head chef, kitchen manager or executive chef in a casual style restaurant operation this could be for you. Please send resumes by return e mail Presented by Tom Bull with Gecko Hospitality.
Kitchen Shift Manager Kitchen Manager/Kitchen Supervisor Roanoke Island, NC Manteo, NC This is an immediate opening and a full-time salaried position, year-round. Popular full-service restaurant with busy dine-in and to go business has an immediate opening for a Kitchen Manager. We will also consider qualified kitchen supervisors or sous chefs ready to step up in responsibility. Full-time salary $45,000 The KM will be responsible for managing a kitchen team and executing the established menu. To learn more about this role please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
Apr 27, 2024
Kitchen Shift Manager Kitchen Manager/Kitchen Supervisor Roanoke Island, NC Manteo, NC This is an immediate opening and a full-time salaried position, year-round. Popular full-service restaurant with busy dine-in and to go business has an immediate opening for a Kitchen Manager. We will also consider qualified kitchen supervisors or sous chefs ready to step up in responsibility. Full-time salary $45,000 The KM will be responsible for managing a kitchen team and executing the established menu. To learn more about this role please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
Tuesday, April 16, 2024 As one of Banff's leading hospitality companies, Banff Lodging Co. offers a diverse range of job opportunities with competitive salaries and comprehensive benefits. Our commitment to exceptional guest experiences is matched by our dedication to staff, we value teamwork, creativity and a passion for providing outstanding hospitality experiences. We provide ongoing training and development to help our employees advance in their careers and our properties include a diverse range of hotels, resorts, and restaurants, each with its unique character and style, giving employees the chance to work in a variety of settings and learn new skills. Responsible for overseeing culinary operations within BCP's portfolio of restaurants. You will play a pivotal role in developing and executing culinary strategies to meet the company's objectives while ensuring high-quality food standards for our guests. Responsibilities: Menu Development: Create and update innovative and diverse menus that align with the company's strategic goals and concepts. Lead and guide menu development processes through identifying needs, testing, refining and launching food items. Culinary Standards: Establish and maintain high standards of food quality, presentation, and consistency across all corporate dining facilities. Implement standardized recipes, portion control measures, and quality assurance protocols. Vendor Management: Source, select, and negotiate with suppliers and vendors to procure high-quality and unique ingredients, kitchen equipment, and supplies. Build and maintain strong relationships with internal support departments and vendors to ensure timely deliveries and competitive pricing. Team Leadership: Lead and mentor culinary teams across multiple locations, including executive chefs, kitchen managers and sous chefs. Provide ongoing training, coaching, and support to enhance culinary skills and promote a culture of succession within a positive work environment. Food Safety and Sanitation: Lead and provide guidance to culinary teams to ensure compliance with all food safety regulations, sanitation standards, and health codes. Implement proper procedures for storage, handling, and cooking techniques to prevent foodborne illnesses and maintain a clean and hygienic kitchen environment. Cost Control: Manage food and labor costs effectively by collaborating with the culinary and finance teams to optimize menu offerings, portion controls, and staffing levels. Monitor inventory levels, minimize waste, and identify opportunities for cost-saving measures without compromising quality. Culinary Innovation: Stay updated on emerging food trends, culinary techniques, and industry developments. Experiment with new ingredients, recipes, and cooking methods to enhance the overall dining experience and differentiate each concepts' culinary offerings. Concept Development: Work with executive team to identify and develop new food & beverage concepts that complement BCP and the destination. (see menu development) Qualifications: - Proven experience as a corporate chef, executive chef, or culinary leader in a similar capacity. - Extensive knowledge of culinary techniques, international cuisines, and dietary restrictions. - Strong leadership skills with the ability to motivate and inspire culinary teams. - Excellent communication, negotiation, and interpersonal skills. - Detail-oriented with a focus on food quality, safety, and presentation. - Proficiency in budgeting, cost analysis, and inventory management. - Be able to reach, bend, stoop and frequently lift up to 50 pounds. - Certification from a recognized culinary institution or relevant professional associations is preferred. - Flexible schedule with the ability to work evenings, weekends, and holidays as needed. - Past experience with creating and launching new and creative concepts Please note that only applicants selected for further consideration will be contacted. Banff Lodging Co. is committed to building a workplace where everyone can succeed and belong. As a Signatory to the Bow Valley Workplace Inclusion Charter we continue to work on our ongoing commitment to build an even more diverse, equitable, and inclusive team environment.We are working to eliminate barriers for applicants and team members from equity-seeking groups. If you can't apply online or need an accommodation during the application or hiring process, please contact us at or . 229 Bear St Suite 300, Banff, AB T1L 1H8, Canada
Apr 21, 2024
Full time
Tuesday, April 16, 2024 As one of Banff's leading hospitality companies, Banff Lodging Co. offers a diverse range of job opportunities with competitive salaries and comprehensive benefits. Our commitment to exceptional guest experiences is matched by our dedication to staff, we value teamwork, creativity and a passion for providing outstanding hospitality experiences. We provide ongoing training and development to help our employees advance in their careers and our properties include a diverse range of hotels, resorts, and restaurants, each with its unique character and style, giving employees the chance to work in a variety of settings and learn new skills. Responsible for overseeing culinary operations within BCP's portfolio of restaurants. You will play a pivotal role in developing and executing culinary strategies to meet the company's objectives while ensuring high-quality food standards for our guests. Responsibilities: Menu Development: Create and update innovative and diverse menus that align with the company's strategic goals and concepts. Lead and guide menu development processes through identifying needs, testing, refining and launching food items. Culinary Standards: Establish and maintain high standards of food quality, presentation, and consistency across all corporate dining facilities. Implement standardized recipes, portion control measures, and quality assurance protocols. Vendor Management: Source, select, and negotiate with suppliers and vendors to procure high-quality and unique ingredients, kitchen equipment, and supplies. Build and maintain strong relationships with internal support departments and vendors to ensure timely deliveries and competitive pricing. Team Leadership: Lead and mentor culinary teams across multiple locations, including executive chefs, kitchen managers and sous chefs. Provide ongoing training, coaching, and support to enhance culinary skills and promote a culture of succession within a positive work environment. Food Safety and Sanitation: Lead and provide guidance to culinary teams to ensure compliance with all food safety regulations, sanitation standards, and health codes. Implement proper procedures for storage, handling, and cooking techniques to prevent foodborne illnesses and maintain a clean and hygienic kitchen environment. Cost Control: Manage food and labor costs effectively by collaborating with the culinary and finance teams to optimize menu offerings, portion controls, and staffing levels. Monitor inventory levels, minimize waste, and identify opportunities for cost-saving measures without compromising quality. Culinary Innovation: Stay updated on emerging food trends, culinary techniques, and industry developments. Experiment with new ingredients, recipes, and cooking methods to enhance the overall dining experience and differentiate each concepts' culinary offerings. Concept Development: Work with executive team to identify and develop new food & beverage concepts that complement BCP and the destination. (see menu development) Qualifications: - Proven experience as a corporate chef, executive chef, or culinary leader in a similar capacity. - Extensive knowledge of culinary techniques, international cuisines, and dietary restrictions. - Strong leadership skills with the ability to motivate and inspire culinary teams. - Excellent communication, negotiation, and interpersonal skills. - Detail-oriented with a focus on food quality, safety, and presentation. - Proficiency in budgeting, cost analysis, and inventory management. - Be able to reach, bend, stoop and frequently lift up to 50 pounds. - Certification from a recognized culinary institution or relevant professional associations is preferred. - Flexible schedule with the ability to work evenings, weekends, and holidays as needed. - Past experience with creating and launching new and creative concepts Please note that only applicants selected for further consideration will be contacted. Banff Lodging Co. is committed to building a workplace where everyone can succeed and belong. As a Signatory to the Bow Valley Workplace Inclusion Charter we continue to work on our ongoing commitment to build an even more diverse, equitable, and inclusive team environment.We are working to eliminate barriers for applicants and team members from equity-seeking groups. If you can't apply online or need an accommodation during the application or hiring process, please contact us at or . 229 Bear St Suite 300, Banff, AB T1L 1H8, Canada
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and saut- as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 2983 ZIP Code: 47303 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
May 02, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and saut- as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 2983 ZIP Code: 47303 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and saut- as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 704 ZIP Code: 94533 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
May 02, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and saut- as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 704 ZIP Code: 94533 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive