Black Rock Mountain Resort
Heber City, Utah
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIf9d9a27c8e95-3077
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIf9d9a27c8e95-3077
Caesars Entertainment
Danville, Virginia
JOB SUMMARY:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.ESSENTIAL JOB FUNCTIONS: Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed. Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff. Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change. Manage COGs, drive profits, manage labor, and control expenses. Perform other job-related duties as requested. Development and management of the budget for the kitchens. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Through various oral and written reports to the Director of Food and Beverage. Through achievement of performance goals. Other duties as assigned. Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Management of established budget and other performance goals. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.QUALIFICATIONS: Seven to ten years of experience as a pastry chef, chef d' cuisine, sous chef with a 4-year degree in a related field or equivalent work experience. Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel
JOB SUMMARY:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.ESSENTIAL JOB FUNCTIONS: Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed. Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff. Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change. Manage COGs, drive profits, manage labor, and control expenses. Perform other job-related duties as requested. Development and management of the budget for the kitchens. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Through various oral and written reports to the Director of Food and Beverage. Through achievement of performance goals. Other duties as assigned. Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Management of established budget and other performance goals. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.QUALIFICATIONS: Seven to ten years of experience as a pastry chef, chef d' cuisine, sous chef with a 4-year degree in a related field or equivalent work experience. Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel