Job Description The YOTEL Washington DC Banquet Chef interacts with fellow chefs, managers, staff members and supervisors in a polite, courteous and hospitable manner to ensure that the hotel s guests are having an exemplary dining experience. Coordinates activities and training of Sous chefs, cooks, dishwashers and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Functions: Communicates effectively and genuinely with guests, team members and other departments. Maintains a friendly and caring demeanor at all times in a fast pace environment. Shows initiative and anticipates needs in job performance. Demonstrates team work; is dependable and productive. Able to find guest centric solutions. Professionally deals with situations and people, having conflict solution skills. Maintains a professional stylish image at all times within the company appearance standards. Has knowledge of and assist in all emergency procedures as required. Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards. Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to): Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus. Estimating food consumption and assisting purchasing or requisitioning foods and kitchen supplies. Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production. Uses several different computer applications to communicate, generate information, analyze data and place orders (including but not limited to): Tracking sales and costs. Purchasing of food and supplies. Tracking labor and scheduling Assists in insuring that entire Kitchen is maintained and cleaned (including but not limited to): Confirming all side duty sheets are being followed and updated, and checking all work is completed daily and weekly Communicating with the Maintenance Department Checking all storage areas are maintained. Confirming all equipment is maintained and functioning properly and when necessary take appropriate action Devises special dishes and develops recipes and special menus. Oversees and actively participates in activities within all back of the house areas (including but not limited to); Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests. Inspecting kitchen preparation stations for proper set up, neatness and cleanliness. Demonstrating proper food handling and sanitation techniques. Observing methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Testing cooked foods by tasting and smelling those Insuring foods are stored and kept at proper holding temperatures, through the use of thermometers. Driving the Customer Relations Management system by insuring that all such orders are handled correctly. Addressing guest complaints concerning food. Confirming all food items leaving the kitchen meet set standards Expediting food service Oversees all banquet culinary functions; Attend weekly BEO meetings Prepare all meals as per the BEO for banquet functions Work closely with the Banquet Leadership on way to improve meals, timing etc. Work closely with the Director of Conference Services on menus, pricing, timing etc Insures all staff completes all end of shift paperwork (including but not limited to): Following set-up sheets Completing breakdown/closing procedures Assists in interviewing process and trains all back of the house staff (including but not limited to): Insuring that all back of the house staff completes necessary paperwork. Training kitchen staff in proper service, and product knowledge. Assists in tracking employee performance (including but not limited to); Performing reviews Completing Corrective Communications Schedules work hours and keep time records of staff through the TimeSaver System. Attends staff meetings. Assists in the maintaining of employee and office files. Interacts on daily conference calls. Documents all Incidents and Accidents and follows appropriate procedure. Completes daily opening and closing paperwork Follows guidelines as outlined in the Company Handbook. Non Essential Functions: Be involved in departmental meetings and committees. PIf47d172df7fe-1921
May 08, 2024
Full time
Job Description The YOTEL Washington DC Banquet Chef interacts with fellow chefs, managers, staff members and supervisors in a polite, courteous and hospitable manner to ensure that the hotel s guests are having an exemplary dining experience. Coordinates activities and training of Sous chefs, cooks, dishwashers and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Functions: Communicates effectively and genuinely with guests, team members and other departments. Maintains a friendly and caring demeanor at all times in a fast pace environment. Shows initiative and anticipates needs in job performance. Demonstrates team work; is dependable and productive. Able to find guest centric solutions. Professionally deals with situations and people, having conflict solution skills. Maintains a professional stylish image at all times within the company appearance standards. Has knowledge of and assist in all emergency procedures as required. Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards. Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to): Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus. Estimating food consumption and assisting purchasing or requisitioning foods and kitchen supplies. Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production. Uses several different computer applications to communicate, generate information, analyze data and place orders (including but not limited to): Tracking sales and costs. Purchasing of food and supplies. Tracking labor and scheduling Assists in insuring that entire Kitchen is maintained and cleaned (including but not limited to): Confirming all side duty sheets are being followed and updated, and checking all work is completed daily and weekly Communicating with the Maintenance Department Checking all storage areas are maintained. Confirming all equipment is maintained and functioning properly and when necessary take appropriate action Devises special dishes and develops recipes and special menus. Oversees and actively participates in activities within all back of the house areas (including but not limited to); Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests. Inspecting kitchen preparation stations for proper set up, neatness and cleanliness. Demonstrating proper food handling and sanitation techniques. Observing methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Testing cooked foods by tasting and smelling those Insuring foods are stored and kept at proper holding temperatures, through the use of thermometers. Driving the Customer Relations Management system by insuring that all such orders are handled correctly. Addressing guest complaints concerning food. Confirming all food items leaving the kitchen meet set standards Expediting food service Oversees all banquet culinary functions; Attend weekly BEO meetings Prepare all meals as per the BEO for banquet functions Work closely with the Banquet Leadership on way to improve meals, timing etc. Work closely with the Director of Conference Services on menus, pricing, timing etc Insures all staff completes all end of shift paperwork (including but not limited to): Following set-up sheets Completing breakdown/closing procedures Assists in interviewing process and trains all back of the house staff (including but not limited to): Insuring that all back of the house staff completes necessary paperwork. Training kitchen staff in proper service, and product knowledge. Assists in tracking employee performance (including but not limited to); Performing reviews Completing Corrective Communications Schedules work hours and keep time records of staff through the TimeSaver System. Attends staff meetings. Assists in the maintaining of employee and office files. Interacts on daily conference calls. Documents all Incidents and Accidents and follows appropriate procedure. Completes daily opening and closing paperwork Follows guidelines as outlined in the Company Handbook. Non Essential Functions: Be involved in departmental meetings and committees. PIf47d172df7fe-1921
The YOTEL Washington DC Banquet Chef interacts with fellow chefs, managers, staff members and supervisors in a polite, courteous and hospitable manner to ensure that the hotel's guests are having an exemplary dining experience. Coordinates activities and training of Sous chefs, cooks, dishwashers and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Functions: Communicates effectively and genuinely with guests, team members and other departments. Maintains a friendly and caring demeanor at all times in a fast pace environment. Shows initiative and anticipates needs in job performance. Demonstrates team work; is dependable and productive. Able to find guest centric solutions. Professionally deals with situations and people, having conflict solution skills. Maintains a professional stylish image at all times within the company appearance standards. Has knowledge of and assist in all emergency procedures as required. Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards. Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to): Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus. Estimating food consumption and assisting purchasing or requisitioning foods and kitchen supplies. Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production. Uses several different computer applications to communicate, generate information, analyze data and place orders (including but not limited to): Tracking sales and costs. Purchasing of food and supplies. Tracking labor and scheduling Assists in insuring that entire Kitchen is maintained and cleaned (including but not limited to): Confirming all side duty sheets are being followed and updated, and checking all work is completed daily and weekly Communicating with the Maintenance Department Checking all storage areas are maintained. Confirming all equipment is maintained and functioning properly and when necessary take appropriate action Devises special dishes and develops recipes and special menus. Oversees and actively participates in activities within all 'back of the house' areas (including but not limited to); Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests. Inspecting kitchen preparation stations for proper set up, neatness and cleanliness. Demonstrating proper food handling and sanitation techniques. Observing methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Testing cooked foods by tasting and smelling those Insuring foods are stored and kept at proper holding temperatures, through the use of thermometers. Driving the Customer Relations Management system by insuring that all such orders are handled correctly. Addressing guest complaints concerning food. Confirming all food items leaving the kitchen meet set standards Expediting food service Oversees all banquet culinary functions; Attend weekly BEO meetings Prepare all meals as per the BEO for banquet functions Work closely with the Banquet Leadership on way to improve meals, timing etc. Work closely with the Director of Conference Services on menus, pricing, timing etc Insures all staff completes all end of shift paperwork (including but not limited to): Following set-up sheets Completing breakdown/closing procedures Assists in interviewing process and trains all 'back of the house' staff (including but not limited to): Insuring that all 'back of the house' staff completes necessary paperwork. Training kitchen staff in proper service, and product knowledge. Assists in tracking employee performance (including but not limited to); Performing reviews Completing Corrective Communications Schedules work hours and keep time records of staff through the TimeSaver System. Attends staff meetings. Assists in the maintaining of employee and office files. Interacts on daily conference calls. Documents all Incidents and Accidents and follows appropriate procedure. Completes daily opening and closing paperwork Follows guidelines as outlined in the Company Handbook. Non Essential Functions: Be involved in departmental meetings and committees. PIbbeee341134a-1921
May 07, 2024
Full time
The YOTEL Washington DC Banquet Chef interacts with fellow chefs, managers, staff members and supervisors in a polite, courteous and hospitable manner to ensure that the hotel's guests are having an exemplary dining experience. Coordinates activities and training of Sous chefs, cooks, dishwashers and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Functions: Communicates effectively and genuinely with guests, team members and other departments. Maintains a friendly and caring demeanor at all times in a fast pace environment. Shows initiative and anticipates needs in job performance. Demonstrates team work; is dependable and productive. Able to find guest centric solutions. Professionally deals with situations and people, having conflict solution skills. Maintains a professional stylish image at all times within the company appearance standards. Has knowledge of and assist in all emergency procedures as required. Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards. Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to): Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus. Estimating food consumption and assisting purchasing or requisitioning foods and kitchen supplies. Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production. Uses several different computer applications to communicate, generate information, analyze data and place orders (including but not limited to): Tracking sales and costs. Purchasing of food and supplies. Tracking labor and scheduling Assists in insuring that entire Kitchen is maintained and cleaned (including but not limited to): Confirming all side duty sheets are being followed and updated, and checking all work is completed daily and weekly Communicating with the Maintenance Department Checking all storage areas are maintained. Confirming all equipment is maintained and functioning properly and when necessary take appropriate action Devises special dishes and develops recipes and special menus. Oversees and actively participates in activities within all 'back of the house' areas (including but not limited to); Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests. Inspecting kitchen preparation stations for proper set up, neatness and cleanliness. Demonstrating proper food handling and sanitation techniques. Observing methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Testing cooked foods by tasting and smelling those Insuring foods are stored and kept at proper holding temperatures, through the use of thermometers. Driving the Customer Relations Management system by insuring that all such orders are handled correctly. Addressing guest complaints concerning food. Confirming all food items leaving the kitchen meet set standards Expediting food service Oversees all banquet culinary functions; Attend weekly BEO meetings Prepare all meals as per the BEO for banquet functions Work closely with the Banquet Leadership on way to improve meals, timing etc. Work closely with the Director of Conference Services on menus, pricing, timing etc Insures all staff completes all end of shift paperwork (including but not limited to): Following set-up sheets Completing breakdown/closing procedures Assists in interviewing process and trains all 'back of the house' staff (including but not limited to): Insuring that all 'back of the house' staff completes necessary paperwork. Training kitchen staff in proper service, and product knowledge. Assists in tracking employee performance (including but not limited to); Performing reviews Completing Corrective Communications Schedules work hours and keep time records of staff through the TimeSaver System. Attends staff meetings. Assists in the maintaining of employee and office files. Interacts on daily conference calls. Documents all Incidents and Accidents and follows appropriate procedure. Completes daily opening and closing paperwork Follows guidelines as outlined in the Company Handbook. Non Essential Functions: Be involved in departmental meetings and committees. PIbbeee341134a-1921
GENERAL SUMMARY OF DUTIES: Responsible for the day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Must maintain high level of quality and professionalism at all times.EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assigned. Exemplifies our core values, family style service, our mission and vision. Exemplifies our DEI (diversity, equity, inclusion) culture. Perform other job related duties as assigned.KNOWLEDGE, SKILLS, AND ABILITIES: Must be able to read, write and verbally communicate effectively in English; follow established company policies and procedures; supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely and problem solve using independent judgment and decision making skills. Skill in establishing and maintaining effective working relationships with staff and guests. Must possess knowledge of use, cleaning and breakdown of equipment. Must maintain a high level of sanitation and safety. Required knowledge of all culinary departments. Maintain a high level of professionalism at all times. EDUCATION AND EXPERIENCE:Education: High School diploma or equivalent.Experience: 2 years plus cooking experience with some supervisory experience.Certificate/License: None required.TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices. TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters and symbols, perform clerical tasks, compile, coordinate, analyze, synthesize, supervise and instruct; the ability to perform complex tasks to include reading, writing and math. Must be able to work with precision, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills.GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by the Director.
May 06, 2024
Full time
GENERAL SUMMARY OF DUTIES: Responsible for the day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Must maintain high level of quality and professionalism at all times.EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assigned. Exemplifies our core values, family style service, our mission and vision. Exemplifies our DEI (diversity, equity, inclusion) culture. Perform other job related duties as assigned.KNOWLEDGE, SKILLS, AND ABILITIES: Must be able to read, write and verbally communicate effectively in English; follow established company policies and procedures; supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely and problem solve using independent judgment and decision making skills. Skill in establishing and maintaining effective working relationships with staff and guests. Must possess knowledge of use, cleaning and breakdown of equipment. Must maintain a high level of sanitation and safety. Required knowledge of all culinary departments. Maintain a high level of professionalism at all times. EDUCATION AND EXPERIENCE:Education: High School diploma or equivalent.Experience: 2 years plus cooking experience with some supervisory experience.Certificate/License: None required.TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices. TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters and symbols, perform clerical tasks, compile, coordinate, analyze, synthesize, supervise and instruct; the ability to perform complex tasks to include reading, writing and math. Must be able to work with precision, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills.GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by the Director.
"Join our team as a Banquet Chef at a Luxury property. This Jobot Job is hosted by: Bryce Hopkins Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $75,000 - $80,000 per year A bit about us: We are a luxury hospitality company with a commitment to providing exceptional guest experiences through our distinctive properties. Why join us? Potential Relocation Offered 401k, tuition reimbursement, and more Opportunity to work with a dynamic team and grow within the company Benefits package Chance to work in a fast-paced and exciting industry Job Details Job Summary: The Banquet Chef position is a crucial role within the culinary department of a hospitality organization. This role involves a blend of culinary expertise, leadership skills, and strategic thinking. Job Details: Oversee Banquet Operations: Manage daily operations of the banquet culinary department, ensuring efficiency and high-quality standards. Recipe and Menu Development: Maintain and develop banquet menus and recipes in line with, including creating recipe cards and setting portion control standards. Cost Management: Monitor and manage food and labor costs within budgetary guidelines, including daily inventory checks. Staff Training and Management: Train and oversee the banquet culinary team, including organizing monthly kitchen meetings and participating in staff appraisals. Strategic Leadership: Act as a strategic business leader, aligning departmental plans with organizational goals and fostering a high-performance team culture. Maintain Kitchen Standards: Ensure cleanliness and organization of the banquet kitchen, including conducting regular walkthroughs. Client and Industry Relations: Build and maintain relationships with clients and industry contacts, contributing to the establishment's reputation. Support Executive Chef: Assist the Executive Chef in various tasks, including tracking food costs and completing monthly inventories. Requirements: Culinary Degree or Equivalent: Required educational background in hospitality or restaurant industry. Relevant Work Experience: Minimum of 2 years in a similar role, with experience in luxury brands/markets preferred. Food Safety Certification: Must have or obtain a Food Safety Manager Certification within 30 days of employment. Strong Leadership Skills: Ability to effectively lead, coach, and motivate a diverse culinary team. Advanced Communication Skills: Proficient in verbal, written, and interpersonal communication, capable of managing high-pressure situations and prioritizing tasks. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
May 05, 2024
Full time
"Join our team as a Banquet Chef at a Luxury property. This Jobot Job is hosted by: Bryce Hopkins Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $75,000 - $80,000 per year A bit about us: We are a luxury hospitality company with a commitment to providing exceptional guest experiences through our distinctive properties. Why join us? Potential Relocation Offered 401k, tuition reimbursement, and more Opportunity to work with a dynamic team and grow within the company Benefits package Chance to work in a fast-paced and exciting industry Job Details Job Summary: The Banquet Chef position is a crucial role within the culinary department of a hospitality organization. This role involves a blend of culinary expertise, leadership skills, and strategic thinking. Job Details: Oversee Banquet Operations: Manage daily operations of the banquet culinary department, ensuring efficiency and high-quality standards. Recipe and Menu Development: Maintain and develop banquet menus and recipes in line with, including creating recipe cards and setting portion control standards. Cost Management: Monitor and manage food and labor costs within budgetary guidelines, including daily inventory checks. Staff Training and Management: Train and oversee the banquet culinary team, including organizing monthly kitchen meetings and participating in staff appraisals. Strategic Leadership: Act as a strategic business leader, aligning departmental plans with organizational goals and fostering a high-performance team culture. Maintain Kitchen Standards: Ensure cleanliness and organization of the banquet kitchen, including conducting regular walkthroughs. Client and Industry Relations: Build and maintain relationships with clients and industry contacts, contributing to the establishment's reputation. Support Executive Chef: Assist the Executive Chef in various tasks, including tracking food costs and completing monthly inventories. Requirements: Culinary Degree or Equivalent: Required educational background in hospitality or restaurant industry. Relevant Work Experience: Minimum of 2 years in a similar role, with experience in luxury brands/markets preferred. Food Safety Certification: Must have or obtain a Food Safety Manager Certification within 30 days of employment. Strong Leadership Skills: Ability to effectively lead, coach, and motivate a diverse culinary team. Advanced Communication Skills: Proficient in verbal, written, and interpersonal communication, capable of managing high-pressure situations and prioritizing tasks. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Job Description Pay: $0 per year - $0 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
May 04, 2024
Full time
Job Description Pay: $0 per year - $0 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
Job Description Job Description Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI384568fc5-
May 03, 2024
Full time
Job Description Job Description Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI384568fc5-
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI6841eb1ab6-
May 02, 2024
Full time
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI6841eb1ab6-
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI63f1-
May 01, 2024
Full time
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI63f1-
DoubleTree by Hilton Manchester Downtown
Manchester, New Hampshire
Overview EXECUTIVE SOUS CHEF - FULL TIME Highlights: Exciting opportunity in a bustling hotel with 65,000 square feet of event/function space, a top-notch restaurant & coffee shop. Join a team actively seeking the best and brightest talent in the culinary industry. Work alongside our Executive Chef, leading and directing a talented kitchen team. Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. DoubleTree Manchester is part of the Pyramid family of hotels. Why Choose Us? Great place to work with a team that values both guest and employee experience. Comprehensive benefits package, including 401k with company match, competitive wages, and outstanding travel benefits at Hilton hotels worldwide. Perks include free parking, complimentary meal during shifts, and monthly employee celebration CARE Rallies. Enjoy exceptional holiday celebrations and weekly pay. We prioritize personal development, teamwork, and success for all team members. Enjoy weekly pay & WITHOUT state tax deductions! Come for the job, stay for the benefits and exceptional culture. Don't wait, apply now, and become part of our growing team! Responsibilities Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. PI267ed57ac84e-2230
May 08, 2024
Full time
Overview EXECUTIVE SOUS CHEF - FULL TIME Highlights: Exciting opportunity in a bustling hotel with 65,000 square feet of event/function space, a top-notch restaurant & coffee shop. Join a team actively seeking the best and brightest talent in the culinary industry. Work alongside our Executive Chef, leading and directing a talented kitchen team. Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. DoubleTree Manchester is part of the Pyramid family of hotels. Why Choose Us? Great place to work with a team that values both guest and employee experience. Comprehensive benefits package, including 401k with company match, competitive wages, and outstanding travel benefits at Hilton hotels worldwide. Perks include free parking, complimentary meal during shifts, and monthly employee celebration CARE Rallies. Enjoy exceptional holiday celebrations and weekly pay. We prioritize personal development, teamwork, and success for all team members. Enjoy weekly pay & WITHOUT state tax deductions! Come for the job, stay for the benefits and exceptional culture. Don't wait, apply now, and become part of our growing team! Responsibilities Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. PI267ed57ac84e-2230
Yotel Management USA CO LLC
Washington, Washington DC
Job Description Job Description TITLE Art & Soul Sous Chef ABOUT THE ORGANIZATION WELCOME TO YOTEL A hotel that moves as fast as you. YOTEL has prime locations around the world for you to get centred quickly. Staying with us means spending time in the world's smartest places, where desirable, tech and design-led environments make a real connection with modern travellers on the go. MAKING YOUR HOTEL EXPERIENCE NON-STOP YOTEL offers guests a hotel experience that challenges the status quo, with a promise to deliver a different kind of stay through awesome people, smart design and the creative use of technology. LOCATION YOTEL Washington DC POSITION Sous Chef - DC DESCRIPTION Position Overview: Our award-winning restaurant Art and Soul is situated on the ground level inside YOTEL Washington DC. It boasts an expansive patio ideal for al fresco dining for you and your guests to enjoy. The menu features locally sourced ingredients prepared by our chef for a true culinary experience. The restaurant has been a firm favorite with Capitol Hill locals and hotel guests alike and is undergoing a complete refresh to compliment the new contemporary look of YOTEL DC. The Sous Chef assists in the directing of the culinary team's presentation and portioning of food according to our standards. Communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures. Completes daily food requisitions and daily specials. Assists in the hiring, training, and discipline in accordance with YOTEL s policies and procedures. May order food quantities and oversee production for banquet food operations with purchasing, banquet management and Executive Chef. POSITION REQUIREMENTS: Major Duties & Responsibilities: Adherence to all sanitation policies and protocols while embodying YOTEL s Food & Beverage concept understanding how his/her actions and execution directly affect the guest experience. Understand our Guest-Obsessed culture and do whatever it takes to create a positive and memorable guest experience. Prepare raw ingredients and follow strict recipes. Use proper portioning techniques. Read tickets to determine what/when items need to be prepared. Clean station floors, counters, tools, cutting boards, and preparation surfaces to ensure station is always clean and sanitized. Responsible to oversee BOH operations Food purchasing and inventory control Maintain budgeted food and labor costs Execute daily and weekly food specials Maintain safety standards, cleanliness and production in the kitchen Maintains certifications for all food allergy and serv-safe manager certifications. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. Skills/Qualifications: College degree or certification in culinary field/hospitality field preferred. Minimum 2 years kitchen management experience required in both a la carte or banquet operations. Minimum 5 years cooking experience. Ability to communicate effectively with the public and other Team Members. Read, write and speak and understand English. Ability to understand financial goals and accomplish them. Ability to work extended hours when business necessitates. Meet minimum age requirement of jurisdiction. Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Inspiring team leader focused on delivery of great customer service What are YOTEL people like? Pro-active with a can do positive attitude Likes to be busy, always looking for the next task or goal to achieve Great attention to detail in everything that they do Sociable and confident with each other and our guests Friendly, warm and welcoming always Professional in their outlook, taking pride in their appearance, performance and reputation Takes responsibility for their actions and those of the wider team Like to own problems and find solutions for the benefit of the guests and teams alike SALARY SHIFT FULL-TIME/PART-TIME Full-Time EXEMPT/NON-EXEMPT: Exempt EOE STATEMENT We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. PI5d6e5-
May 08, 2024
Full time
Job Description Job Description TITLE Art & Soul Sous Chef ABOUT THE ORGANIZATION WELCOME TO YOTEL A hotel that moves as fast as you. YOTEL has prime locations around the world for you to get centred quickly. Staying with us means spending time in the world's smartest places, where desirable, tech and design-led environments make a real connection with modern travellers on the go. MAKING YOUR HOTEL EXPERIENCE NON-STOP YOTEL offers guests a hotel experience that challenges the status quo, with a promise to deliver a different kind of stay through awesome people, smart design and the creative use of technology. LOCATION YOTEL Washington DC POSITION Sous Chef - DC DESCRIPTION Position Overview: Our award-winning restaurant Art and Soul is situated on the ground level inside YOTEL Washington DC. It boasts an expansive patio ideal for al fresco dining for you and your guests to enjoy. The menu features locally sourced ingredients prepared by our chef for a true culinary experience. The restaurant has been a firm favorite with Capitol Hill locals and hotel guests alike and is undergoing a complete refresh to compliment the new contemporary look of YOTEL DC. The Sous Chef assists in the directing of the culinary team's presentation and portioning of food according to our standards. Communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures. Completes daily food requisitions and daily specials. Assists in the hiring, training, and discipline in accordance with YOTEL s policies and procedures. May order food quantities and oversee production for banquet food operations with purchasing, banquet management and Executive Chef. POSITION REQUIREMENTS: Major Duties & Responsibilities: Adherence to all sanitation policies and protocols while embodying YOTEL s Food & Beverage concept understanding how his/her actions and execution directly affect the guest experience. Understand our Guest-Obsessed culture and do whatever it takes to create a positive and memorable guest experience. Prepare raw ingredients and follow strict recipes. Use proper portioning techniques. Read tickets to determine what/when items need to be prepared. Clean station floors, counters, tools, cutting boards, and preparation surfaces to ensure station is always clean and sanitized. Responsible to oversee BOH operations Food purchasing and inventory control Maintain budgeted food and labor costs Execute daily and weekly food specials Maintain safety standards, cleanliness and production in the kitchen Maintains certifications for all food allergy and serv-safe manager certifications. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. Skills/Qualifications: College degree or certification in culinary field/hospitality field preferred. Minimum 2 years kitchen management experience required in both a la carte or banquet operations. Minimum 5 years cooking experience. Ability to communicate effectively with the public and other Team Members. Read, write and speak and understand English. Ability to understand financial goals and accomplish them. Ability to work extended hours when business necessitates. Meet minimum age requirement of jurisdiction. Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Inspiring team leader focused on delivery of great customer service What are YOTEL people like? Pro-active with a can do positive attitude Likes to be busy, always looking for the next task or goal to achieve Great attention to detail in everything that they do Sociable and confident with each other and our guests Friendly, warm and welcoming always Professional in their outlook, taking pride in their appearance, performance and reputation Takes responsibility for their actions and those of the wider team Like to own problems and find solutions for the benefit of the guests and teams alike SALARY SHIFT FULL-TIME/PART-TIME Full-Time EXEMPT/NON-EXEMPT: Exempt EOE STATEMENT We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. PI5d6e5-
Nous recherchons un.e chef.fe patissier.è re passionné.e pour rejoindre l 'équipe Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. CE QUE NOUS OFFRONS : Travailler chez Corner a ses avantages ! Nous croyons en l'importance d'un équilibre vie-travail sain en vous donnant accès aux essentiels de la vie quotidienne et en y ajoutant des rabais récréatifs sur les services Corner et les partenaires du quartier. Un environnement favorisant la conciliation travail-vie personnelle avec des horaires flexibles Un programme d'assurances collectives avec participation de l'employeur Congés personnels Un programme de REER collectif avec participation de l'employeur À deux pas d'une station de métro (rabais sur le transport en commun) Repas employé à coût réduit Environnement hôtelier haut de gamme Programme de reconnaissance Évènements d'entreprise Rabais et tarifs préférentiels dans nos restaurants, hôtels, spa et chez nos partenaires du quartier L'ambiance et le charme du Vieux-Montréal Un processus d'intégration complet pour vous familiariser rapidement avec votre travail et nos marques COMMENT VOUS PARTICIPEREZ À CRÉER DES MOMENTS DE BONHEUR Vous serez responsable de la préparation, la confection, la cuisson, la décoration et la présentation de pâtisseries et desserts à la commande et à l'assiette. Planification des activités reliées à la préparation et à la cuisson des aliments pour les restaurants; Consultation avec les clients pour les mariages, les banquets et les réceptions spéciales; Développement de recettes et standardisation de celles-ci; Élaboration de menus Évaluation du coût des aliments et de la main-d'œuvre Recrutement, embauche et formation et supervision de l'équipe pâtisserie Achat et entretien du matériel Préparation et cuisson pour des invités spéciaux ou lors d'occasions spéciales. Responsable de la sécurité alimentaire, du respect des normes d'hygiène et salubrité et de la propreté de sa fonction Gestion efficace de l'inventaire de denrées afin de minimiser les pertes. Exigences Minimum de 3 années d'expérience en pâtisserie dans un établissement gastronomique; Expérience minimale d'une année en gestion d'équipe; Bilingue français/anglais en raison de sa communication fréquente avec une clientèle internationale POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! Quelques mots sur notre histoire inspirante : Trois ans après avoir immigré de Grèce, Tony Antonopoulos ouvre son premier restaurant dans le Vieux-Montréal, "Le Coin", le 4 août 1973. Son frère Costa se joint à lui en 1976, et ensemble ils développent une entreprise qui a prospéré pendant plus de 45 ans, connue jusqu'à récemment sous le nom de Groupe Antonopoulos. En 2022, Tony a confié la poursuite de sa part de l'entreprise à ses quatre enfants : Dina, Anna, Dimitri et Maria. Pour rendre hommage au premier restaurant de leur père, Corner Collection voit le jour. Type d'emploi : Temps plein, Permanent Rémunération : à partir de ,00$ par an Avantages : Aide au Transport Quotidien Assurance Dentaire Assurance Maladie Complémentaire Congés payés Événements d'Entreprise Heures d'arrivée et de départ flexibles Nourriture à Prix Réduit ou Gratuite Réductions Tarifaires REER Collectif Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Formation: DEP/ AEC ou Certificat (Souhaité) Expérience: Pâtisserie: 6 ans (Souhaité) Gestion d'équipe: 3 ans (Souhaité) Permis/certificat: Certification en Hygiène et Salubrité Alimentaires (Souhaité) Lieu du poste : En présentiel
May 08, 2024
Full time
Nous recherchons un.e chef.fe patissier.è re passionné.e pour rejoindre l 'équipe Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. CE QUE NOUS OFFRONS : Travailler chez Corner a ses avantages ! Nous croyons en l'importance d'un équilibre vie-travail sain en vous donnant accès aux essentiels de la vie quotidienne et en y ajoutant des rabais récréatifs sur les services Corner et les partenaires du quartier. Un environnement favorisant la conciliation travail-vie personnelle avec des horaires flexibles Un programme d'assurances collectives avec participation de l'employeur Congés personnels Un programme de REER collectif avec participation de l'employeur À deux pas d'une station de métro (rabais sur le transport en commun) Repas employé à coût réduit Environnement hôtelier haut de gamme Programme de reconnaissance Évènements d'entreprise Rabais et tarifs préférentiels dans nos restaurants, hôtels, spa et chez nos partenaires du quartier L'ambiance et le charme du Vieux-Montréal Un processus d'intégration complet pour vous familiariser rapidement avec votre travail et nos marques COMMENT VOUS PARTICIPEREZ À CRÉER DES MOMENTS DE BONHEUR Vous serez responsable de la préparation, la confection, la cuisson, la décoration et la présentation de pâtisseries et desserts à la commande et à l'assiette. Planification des activités reliées à la préparation et à la cuisson des aliments pour les restaurants; Consultation avec les clients pour les mariages, les banquets et les réceptions spéciales; Développement de recettes et standardisation de celles-ci; Élaboration de menus Évaluation du coût des aliments et de la main-d'œuvre Recrutement, embauche et formation et supervision de l'équipe pâtisserie Achat et entretien du matériel Préparation et cuisson pour des invités spéciaux ou lors d'occasions spéciales. Responsable de la sécurité alimentaire, du respect des normes d'hygiène et salubrité et de la propreté de sa fonction Gestion efficace de l'inventaire de denrées afin de minimiser les pertes. Exigences Minimum de 3 années d'expérience en pâtisserie dans un établissement gastronomique; Expérience minimale d'une année en gestion d'équipe; Bilingue français/anglais en raison de sa communication fréquente avec une clientèle internationale POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! Quelques mots sur notre histoire inspirante : Trois ans après avoir immigré de Grèce, Tony Antonopoulos ouvre son premier restaurant dans le Vieux-Montréal, "Le Coin", le 4 août 1973. Son frère Costa se joint à lui en 1976, et ensemble ils développent une entreprise qui a prospéré pendant plus de 45 ans, connue jusqu'à récemment sous le nom de Groupe Antonopoulos. En 2022, Tony a confié la poursuite de sa part de l'entreprise à ses quatre enfants : Dina, Anna, Dimitri et Maria. Pour rendre hommage au premier restaurant de leur père, Corner Collection voit le jour. Type d'emploi : Temps plein, Permanent Rémunération : à partir de ,00$ par an Avantages : Aide au Transport Quotidien Assurance Dentaire Assurance Maladie Complémentaire Congés payés Événements d'Entreprise Heures d'arrivée et de départ flexibles Nourriture à Prix Réduit ou Gratuite Réductions Tarifaires REER Collectif Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Formation: DEP/ AEC ou Certificat (Souhaité) Expérience: Pâtisserie: 6 ans (Souhaité) Gestion d'équipe: 3 ans (Souhaité) Permis/certificat: Certification en Hygiène et Salubrité Alimentaires (Souhaité) Lieu du poste : En présentiel
Nous recherchons un.e sous-chef.fe exécutif.ve passionné.e pour rejoindre l 'équipe Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. Le Sous-chef exécutif veille au bon déroulement des opérations de sa cuisine. En collaboration avec le Chef exécutif, il planifie, organise, dirige et contrôle l'exploitation de la cuisine afin d'assurer l'atteinte des standards de qualité et de quantité fixés par l'entreprise. Impliqué directement dans les opérations quotidiennes, il voit à la formation et au bon rendement des membres de sa brigade. Par ses qualités de leader et de gestionnaire, il développe et maintient l'esprit d'équipe et crée un fort sentiment d'appartenance. Il maximise les rendements et assure un contrôle continu des différents coûts d'opération. CE QUE NOUS OFFRONS : Travailler chez Corner a ses avantages ! Nous croyons en l'importance d'un équilibre vie-travail sain en vous donnant accès aux essentiels de la vie quotidienne et en y ajoutant des rabais récréatifs sur les services Corner et les partenaires du quartier Équipe dynamique et collaborative. Possibilité d'évolution au sein de l'entreprise; 50% de rabais dans nos restaurants avec trois de vos invités; 20% de rabais sur OPUS à l'année; Transport en commun à proximité Rabais avec nos partenaires d'affaires; L'ambiance et le charme du Vieux-Montréal; Possibilité de télétravail après période d'intégration; Assurances collectives (après 3 mois de service continue) Congés personnels payés; RÉER collectif et RPDB (Régime de participation différée aux bénéfices) Événements de reconnaissance pour les employés. FFONCTIONS ESSENTEILLES DE L'EMPLOI : Assurer la satisfaction de la clientèle par la rapidité du service et la qualité des plats présentés. Former, superviser et développer les membres de la brigade, principalement les membres de l'équipe de gestion (chef et sous-chef) Gérer les ressources humaines, financière et matérielles allouées à son département; Veille à l'application des normes d'hygiène, de salubrité, de santé et de sécurité au travail. Contribuer à la planification et la préparation des menus pour les restaurants, banquets et événements; Assurer une gestion efficace de l'inventaire de denrées afin d'assurer la qualité des produits utilisés et minimiser les pertes. Effectuer un suivi des achats, de la qualité des marchandises reçues et assure une vigilance relativement aux pertes Communique et collabore avec l'équipe de gestion de la salle à manger pour assurer le bon déroulement global des banquets et événements. Maintient un lien continu avec les autres services de l'hôtel et les divers intervenants internes et externes; Supporte le Chef exécutif dans ses tâches administratives, coordination et supervision du travail de la brigade lors de son quart de travail; Peut effectuer toutes tâches connexes; QUALIFICATIONS ET COMPÉTENCES REQUISES : Minimum 4 ans comme sous-chef exécutif dans un établissement hôtelier comparable; 5 à 10 années d'expérience en supervision de personnel; Expérience significative en cuisine gastronomique et l'affut des nouvelles tendances; Expérience en production de gros volume avec une bonne capacité de travailler sous pression; Leadership, orienté sur le travail d'équipe et la collaboration; Bonne gestion du stress avec une excellente approche client; Sens de l'organisation et gestion du temps; Disponibilités flexibles CE POSTE VOUS INTÉRESSE? Faites parvenir votre lettre de motivation et curriculum vitae à l'Équipe talents et culture de corner collection à . Seuls les candidats ayant l'autorisation de travailler légalement au Canada ou ayant reçu une invitation de la part d'Immigration, Réfugiés et Citoyenneté Canada à participer à l'un des volets du Programme Expérience Internationale seront considérés. Type d'emploi : Temps plein Rémunération : à partir de ,00$ par an Avantages : Assurance Maladie Complémentaire Assurance Vie Congés payés Programmes de Bien-être REER Collectif Régime de retraite Formation: DEP/ AEC ou Certificat (Souhaité) Expérience: Restauration: 5 ans (Obligatoire) Lieu du poste : En présentiel
May 08, 2024
Full time
Nous recherchons un.e sous-chef.fe exécutif.ve passionné.e pour rejoindre l 'équipe Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. Le Sous-chef exécutif veille au bon déroulement des opérations de sa cuisine. En collaboration avec le Chef exécutif, il planifie, organise, dirige et contrôle l'exploitation de la cuisine afin d'assurer l'atteinte des standards de qualité et de quantité fixés par l'entreprise. Impliqué directement dans les opérations quotidiennes, il voit à la formation et au bon rendement des membres de sa brigade. Par ses qualités de leader et de gestionnaire, il développe et maintient l'esprit d'équipe et crée un fort sentiment d'appartenance. Il maximise les rendements et assure un contrôle continu des différents coûts d'opération. CE QUE NOUS OFFRONS : Travailler chez Corner a ses avantages ! Nous croyons en l'importance d'un équilibre vie-travail sain en vous donnant accès aux essentiels de la vie quotidienne et en y ajoutant des rabais récréatifs sur les services Corner et les partenaires du quartier Équipe dynamique et collaborative. Possibilité d'évolution au sein de l'entreprise; 50% de rabais dans nos restaurants avec trois de vos invités; 20% de rabais sur OPUS à l'année; Transport en commun à proximité Rabais avec nos partenaires d'affaires; L'ambiance et le charme du Vieux-Montréal; Possibilité de télétravail après période d'intégration; Assurances collectives (après 3 mois de service continue) Congés personnels payés; RÉER collectif et RPDB (Régime de participation différée aux bénéfices) Événements de reconnaissance pour les employés. FFONCTIONS ESSENTEILLES DE L'EMPLOI : Assurer la satisfaction de la clientèle par la rapidité du service et la qualité des plats présentés. Former, superviser et développer les membres de la brigade, principalement les membres de l'équipe de gestion (chef et sous-chef) Gérer les ressources humaines, financière et matérielles allouées à son département; Veille à l'application des normes d'hygiène, de salubrité, de santé et de sécurité au travail. Contribuer à la planification et la préparation des menus pour les restaurants, banquets et événements; Assurer une gestion efficace de l'inventaire de denrées afin d'assurer la qualité des produits utilisés et minimiser les pertes. Effectuer un suivi des achats, de la qualité des marchandises reçues et assure une vigilance relativement aux pertes Communique et collabore avec l'équipe de gestion de la salle à manger pour assurer le bon déroulement global des banquets et événements. Maintient un lien continu avec les autres services de l'hôtel et les divers intervenants internes et externes; Supporte le Chef exécutif dans ses tâches administratives, coordination et supervision du travail de la brigade lors de son quart de travail; Peut effectuer toutes tâches connexes; QUALIFICATIONS ET COMPÉTENCES REQUISES : Minimum 4 ans comme sous-chef exécutif dans un établissement hôtelier comparable; 5 à 10 années d'expérience en supervision de personnel; Expérience significative en cuisine gastronomique et l'affut des nouvelles tendances; Expérience en production de gros volume avec une bonne capacité de travailler sous pression; Leadership, orienté sur le travail d'équipe et la collaboration; Bonne gestion du stress avec une excellente approche client; Sens de l'organisation et gestion du temps; Disponibilités flexibles CE POSTE VOUS INTÉRESSE? Faites parvenir votre lettre de motivation et curriculum vitae à l'Équipe talents et culture de corner collection à . Seuls les candidats ayant l'autorisation de travailler légalement au Canada ou ayant reçu une invitation de la part d'Immigration, Réfugiés et Citoyenneté Canada à participer à l'un des volets du Programme Expérience Internationale seront considérés. Type d'emploi : Temps plein Rémunération : à partir de ,00$ par an Avantages : Assurance Maladie Complémentaire Assurance Vie Congés payés Programmes de Bien-être REER Collectif Régime de retraite Formation: DEP/ AEC ou Certificat (Souhaité) Expérience: Restauration: 5 ans (Obligatoire) Lieu du poste : En présentiel
Nous recherchons un.e chef.fe exécutif.ve passionné.e pour rejoindre l 'équipe Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. VOTRE RÔLE CRUCIAL o Relevant du directeur général de l'hôtel Place d'Armes, vous serez responsable de la coordination, de la supervision et de la direction de tous les aspects de la production alimentaire de l'hôtel, tout en maintenant la rentabilité des opérations de restauration ainsi que la qualité des produits et des services.o Vous veillerez à ce que les préparations culinaires présentées à nos invité.e.s soient exceptionnelles en créant de nouveaux menus inspirants pour nos restaurants, notre terrasse, les banquets ainsi que le service en chambre.o Vous ferez de la recherche de marché pour développer de nouveaux produits, en introduisant des ingrédients frais et des saveurs inégalées afin de créer une offre aussi unique que distinctive.o Vous sélectionnerez, embaucherez, formerez et offrirez de la rétroaction aux membres de l'équipe Corner afin de bâtir une brigade solide, positive et efficace.o Vous favoriserez un environnement respectueux et inclusif qui accueille et soutient des personnes de toutes origines en leur permettant d'atteindre leur plein potentiel.o Vous encouragerez l'engagement et la fidélisation des membres de l'équipe Corner par de la formation inspirante, du mentorat, de la reconnaissance quotidienne et du coaching constant.o Vous gérerez les budgets et l'inventaire de manière efficace et professionnelle tout en participant aux activités de gestion de la cuisine.o Vous travaillerez en étroite collaboration avec nos sous-chefs sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive.o Vous participerez activement aux réunions du comité de gestion de l'hôtel.o Vous créerez des expériences positives pour nos invité.e.s, nos partenaires et nos fournisseurs en collaboration avec les équipes de vente, d'achat ainsi que Talent & Culture. Bien entendu, cette liste n'est pas exhaustive, nous attendons de vous de la polyvalence ! NOUS AVONS BESOIN DE VOUS SI o La passion vous caractérise ; vous êtes énergique et professionnel.le tout en faisant preuve d'un grand enthousiasme et d'une positivité contagieuse. o Vous adoptez un état d'esprit qui stimule passion, l'imputabilité et excellence. o Vous êtes humble, ouvert.e aux idées diverses et croyez en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Vous faites preuve d'un leadership naturel et vous êtes déterminé à avoir un impact positif sur les personnes avec lesquelles vous interagissez, en leur laissant une impression positive .o Vous êtes discipliné.e et axé.e sur les processus, mais vous êtes également capable de travailler avec souplesse et calme. o Vous êtes en mesure prendre charge d'un projet : vous avez un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Vous faites en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle vous vivez et travaillez. o Vous vous efforcez d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous.o Vous avez une solide expérience dans un environnement hôtelier haut de gamme, une excellente compréhension de la scène culinaire, ainsi qu'une passion pour les dernières tendances gastronomiques. o Vous avez une grande expérience dans la gestion d'équipes performantes dans plusieurs points de service et cuisines.o Vous avez développé des compétences managériales pour atteindre les indicateurs de performance (KPI) budgétés en matière de main-d'œuvre et de COS%. o Vous avez au moins deux ans d'expérience en tant que chef.fe exécutif.ve dans un établissement à forte fréquentation OU au moins quatre ans d'expérience en tant que sous-chef.fe exécutif.ve. o Vous avez de la facilité à vous exprimer en français ainsi qu'en anglais pour servir la clientèle internationale. CE QUE NOUS VOUS OFFRONS o Avoir la chance unique de diriger les cuisines d'un des établissements les plus réputés à Montréal, reconnu à l'échelle locale et mondiale. o Un environnement branché et haut de gamme à quelques pas d'une station de métro dans le coeur du Vieux-Montréal. o Un salaire concurrentiel et un programme de bonification motivant .o L'accès à un repas à prix réduit pendant vos quarts de travail. o Un environnement où l'équilibre entre le travail et la vie personnelle est encouragé, avec la possibilité d'horaires flexibles.o Une réduction exceptionnelle de 50 % dans tous les établissements faisant parti de Corner Collection pour vous et vos proches. o De nombreuses occasions de progresser et d'atteindre votre plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur la carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o L'accès un programme d'assurance collective et REER collectif avec contribution de l'employeur pour les membres de l'équipe Corner à temps plein, après 3 mois de service .o L'accès à un programme de reconnaissance, des événements festifs et des activités de renforcement de l'esprit d'équipe. POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! Quelques mots sur notre histoire inspirante : Trois ans après avoir immigré de Grèce, Tony Antonopoulos ouvre son premier restaurant dans le Vieux-Montréal, "Le Coin", le 4 août 1973. Son frère Costa se joint à lui en 1976, et ensemble ils développent une entreprise qui a prospéré pendant plus de 45 ans, connue jusqu'à récemment sous le nom de Groupe Antonopoulos. En 2022, Tony a confié la poursuite de sa part de l'entreprise à ses quatre enfants : Dina, Anna, Dimitri et Maria. Pour rendre hommage au premier restaurant de leur père, Corner Collection voit le jour. _ L'utilisation du masculin uniquement pour alléger le texte._ Type d'emploi : Temps plein, Permanent Avantages : Aide au Transport Quotidien Assurance Dentaire Assurance Invalidité Assurance Maladie Complémentaire Assurance Vie Congés payés Événements d'Entreprise Heures d'arrivée et de départ flexibles Nourriture à Prix Réduit ou Gratuite Réductions Tarifaires REER Collectif Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Types de paie supplémentaire : Primes Formation: DEP/ AEC ou Certificat (Souhaité) Expérience: sous-chef exécutif: 5 ans (Obligatoire) Permis/certificat: Certification en Hygiène et Salubrité Alimentaires (Obligatoire) Lieu du poste : En présentiel
May 08, 2024
Full time
Nous recherchons un.e chef.fe exécutif.ve passionné.e pour rejoindre l 'équipe Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. VOTRE RÔLE CRUCIAL o Relevant du directeur général de l'hôtel Place d'Armes, vous serez responsable de la coordination, de la supervision et de la direction de tous les aspects de la production alimentaire de l'hôtel, tout en maintenant la rentabilité des opérations de restauration ainsi que la qualité des produits et des services.o Vous veillerez à ce que les préparations culinaires présentées à nos invité.e.s soient exceptionnelles en créant de nouveaux menus inspirants pour nos restaurants, notre terrasse, les banquets ainsi que le service en chambre.o Vous ferez de la recherche de marché pour développer de nouveaux produits, en introduisant des ingrédients frais et des saveurs inégalées afin de créer une offre aussi unique que distinctive.o Vous sélectionnerez, embaucherez, formerez et offrirez de la rétroaction aux membres de l'équipe Corner afin de bâtir une brigade solide, positive et efficace.o Vous favoriserez un environnement respectueux et inclusif qui accueille et soutient des personnes de toutes origines en leur permettant d'atteindre leur plein potentiel.o Vous encouragerez l'engagement et la fidélisation des membres de l'équipe Corner par de la formation inspirante, du mentorat, de la reconnaissance quotidienne et du coaching constant.o Vous gérerez les budgets et l'inventaire de manière efficace et professionnelle tout en participant aux activités de gestion de la cuisine.o Vous travaillerez en étroite collaboration avec nos sous-chefs sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive.o Vous participerez activement aux réunions du comité de gestion de l'hôtel.o Vous créerez des expériences positives pour nos invité.e.s, nos partenaires et nos fournisseurs en collaboration avec les équipes de vente, d'achat ainsi que Talent & Culture. Bien entendu, cette liste n'est pas exhaustive, nous attendons de vous de la polyvalence ! NOUS AVONS BESOIN DE VOUS SI o La passion vous caractérise ; vous êtes énergique et professionnel.le tout en faisant preuve d'un grand enthousiasme et d'une positivité contagieuse. o Vous adoptez un état d'esprit qui stimule passion, l'imputabilité et excellence. o Vous êtes humble, ouvert.e aux idées diverses et croyez en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Vous faites preuve d'un leadership naturel et vous êtes déterminé à avoir un impact positif sur les personnes avec lesquelles vous interagissez, en leur laissant une impression positive .o Vous êtes discipliné.e et axé.e sur les processus, mais vous êtes également capable de travailler avec souplesse et calme. o Vous êtes en mesure prendre charge d'un projet : vous avez un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Vous faites en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle vous vivez et travaillez. o Vous vous efforcez d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous.o Vous avez une solide expérience dans un environnement hôtelier haut de gamme, une excellente compréhension de la scène culinaire, ainsi qu'une passion pour les dernières tendances gastronomiques. o Vous avez une grande expérience dans la gestion d'équipes performantes dans plusieurs points de service et cuisines.o Vous avez développé des compétences managériales pour atteindre les indicateurs de performance (KPI) budgétés en matière de main-d'œuvre et de COS%. o Vous avez au moins deux ans d'expérience en tant que chef.fe exécutif.ve dans un établissement à forte fréquentation OU au moins quatre ans d'expérience en tant que sous-chef.fe exécutif.ve. o Vous avez de la facilité à vous exprimer en français ainsi qu'en anglais pour servir la clientèle internationale. CE QUE NOUS VOUS OFFRONS o Avoir la chance unique de diriger les cuisines d'un des établissements les plus réputés à Montréal, reconnu à l'échelle locale et mondiale. o Un environnement branché et haut de gamme à quelques pas d'une station de métro dans le coeur du Vieux-Montréal. o Un salaire concurrentiel et un programme de bonification motivant .o L'accès à un repas à prix réduit pendant vos quarts de travail. o Un environnement où l'équilibre entre le travail et la vie personnelle est encouragé, avec la possibilité d'horaires flexibles.o Une réduction exceptionnelle de 50 % dans tous les établissements faisant parti de Corner Collection pour vous et vos proches. o De nombreuses occasions de progresser et d'atteindre votre plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur la carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o L'accès un programme d'assurance collective et REER collectif avec contribution de l'employeur pour les membres de l'équipe Corner à temps plein, après 3 mois de service .o L'accès à un programme de reconnaissance, des événements festifs et des activités de renforcement de l'esprit d'équipe. POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! Quelques mots sur notre histoire inspirante : Trois ans après avoir immigré de Grèce, Tony Antonopoulos ouvre son premier restaurant dans le Vieux-Montréal, "Le Coin", le 4 août 1973. Son frère Costa se joint à lui en 1976, et ensemble ils développent une entreprise qui a prospéré pendant plus de 45 ans, connue jusqu'à récemment sous le nom de Groupe Antonopoulos. En 2022, Tony a confié la poursuite de sa part de l'entreprise à ses quatre enfants : Dina, Anna, Dimitri et Maria. Pour rendre hommage au premier restaurant de leur père, Corner Collection voit le jour. _ L'utilisation du masculin uniquement pour alléger le texte._ Type d'emploi : Temps plein, Permanent Avantages : Aide au Transport Quotidien Assurance Dentaire Assurance Invalidité Assurance Maladie Complémentaire Assurance Vie Congés payés Événements d'Entreprise Heures d'arrivée et de départ flexibles Nourriture à Prix Réduit ou Gratuite Réductions Tarifaires REER Collectif Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Types de paie supplémentaire : Primes Formation: DEP/ AEC ou Certificat (Souhaité) Expérience: sous-chef exécutif: 5 ans (Obligatoire) Permis/certificat: Certification en Hygiène et Salubrité Alimentaires (Obligatoire) Lieu du poste : En présentiel
Nous recherchons un(e) Chef(fe) banquets pour notre hôtel classé parmi les meilleurs à Montréal. Notre hôtel 4 étoiles est fréquenté par une clientèle locale et internationale à la recherche de moments qui nourrissent l'âme et de plats délicieux pour égayer leurs papilles. AVANTAGES ET PRIVILÈGES: Travailler chez Corner a ses avantages! Nous croyons en l'importance d'un équilibre vie-travail sain en vous donnant accès aux essentiels de la vie quotidienne et en y ajoutant des rabais récréatifs sur les services Corner et les partenaires du quartier. Un processus d'intégration complet pour vous familiariser rapidement avec votre travail et nos marques; Poste permanent; Possibilité d'évolution au sein du groupe; Congés personnels; À deux pas d'une station de métro (rabais sur le transport en commun) Environnement hôtelier haut de gamme Assurances et REER collectif Programme de reconnaissance Évènements d'entreprise Rabais et tarifs préférentiels dans nos restaurants, hôtels, spa et chez nos partenaires COMMENT VOUS PARTICIPEREZ À CRÉER DES MOMENTS DE BONHEUR: Développement d'un fort sentiment d'appartenance et d'un esprit d'équipe solide au sein de la brigade Développement, planification et préparation des menus pour tous les banquets de l'hôtel Inspection quotidienne de la cuisine et de ses paramètres Responsable de l'expérience de la clientèle par la rapidité du service et la qualité des plats présentés Mentorat et formation auprès des membres de la brigade, principalement les membres de l'équipe de gestion. Gestion des membres de sa brigade (embauche, formation, gestion des horaires, répartition du travail, évaluation du rendement, discipline, etc.). Application des normes d'hygiène, de salubrité, de santé et de sécurité au travail. Gestion des ressources financières (préparation des budgets, contrôle des coûts de fonctionnement, etc.) et matérielles (gestion des inventaires, approvisionnements, négociations avec les fournisseurs, etc.) Gestion de l'inventaire de denrées afin d'assurer la qualité des produits utilisés et minimiser les pertes. Suivi des achats, de la qualité des marchandises reçues et assure une vigilance relativement au vol. Partenariat avec l'équipe de gestion des salles de banquet pour assurer le bon déroulement global des opérations Lien continu avec les autres services de l'hôtel et les divers intervenants internes et externes. _Née à Montréal, Corner Collection croit que les moments de bonheur sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutique, de restaurants et de spas qui éveille les sens avec des expériences qui nourrissent l'âme._ _Réputée pour son expérience de plus de 45 ans dans l'industrie de l'hôtellerie, de la restauration et du bien-être, Corner Collection joue un rôle déterminant dans le développement du Vieux-Montréal._ _Travailler chez Corner Collection, c'est créer des moments exceptionnels, ensemble._ PROFIL RECHERCHÉ : Minimum de 5 ans d'expérience dans un poste similaire Bilinguisme (français-anglais) Disponibilité les soirs et la fin de semaine Type d'emploi : Temps plein, Permanent Rémunération : ,00$ à ,00$ par an Expérience: chef ou sous-chef banquet: 5 ans (Souhaité) Langue: Français (Obligatoire) Anglais (Obligatoire) Lieu du poste : En présentiel
May 08, 2024
Full time
Nous recherchons un(e) Chef(fe) banquets pour notre hôtel classé parmi les meilleurs à Montréal. Notre hôtel 4 étoiles est fréquenté par une clientèle locale et internationale à la recherche de moments qui nourrissent l'âme et de plats délicieux pour égayer leurs papilles. AVANTAGES ET PRIVILÈGES: Travailler chez Corner a ses avantages! Nous croyons en l'importance d'un équilibre vie-travail sain en vous donnant accès aux essentiels de la vie quotidienne et en y ajoutant des rabais récréatifs sur les services Corner et les partenaires du quartier. Un processus d'intégration complet pour vous familiariser rapidement avec votre travail et nos marques; Poste permanent; Possibilité d'évolution au sein du groupe; Congés personnels; À deux pas d'une station de métro (rabais sur le transport en commun) Environnement hôtelier haut de gamme Assurances et REER collectif Programme de reconnaissance Évènements d'entreprise Rabais et tarifs préférentiels dans nos restaurants, hôtels, spa et chez nos partenaires COMMENT VOUS PARTICIPEREZ À CRÉER DES MOMENTS DE BONHEUR: Développement d'un fort sentiment d'appartenance et d'un esprit d'équipe solide au sein de la brigade Développement, planification et préparation des menus pour tous les banquets de l'hôtel Inspection quotidienne de la cuisine et de ses paramètres Responsable de l'expérience de la clientèle par la rapidité du service et la qualité des plats présentés Mentorat et formation auprès des membres de la brigade, principalement les membres de l'équipe de gestion. Gestion des membres de sa brigade (embauche, formation, gestion des horaires, répartition du travail, évaluation du rendement, discipline, etc.). Application des normes d'hygiène, de salubrité, de santé et de sécurité au travail. Gestion des ressources financières (préparation des budgets, contrôle des coûts de fonctionnement, etc.) et matérielles (gestion des inventaires, approvisionnements, négociations avec les fournisseurs, etc.) Gestion de l'inventaire de denrées afin d'assurer la qualité des produits utilisés et minimiser les pertes. Suivi des achats, de la qualité des marchandises reçues et assure une vigilance relativement au vol. Partenariat avec l'équipe de gestion des salles de banquet pour assurer le bon déroulement global des opérations Lien continu avec les autres services de l'hôtel et les divers intervenants internes et externes. _Née à Montréal, Corner Collection croit que les moments de bonheur sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutique, de restaurants et de spas qui éveille les sens avec des expériences qui nourrissent l'âme._ _Réputée pour son expérience de plus de 45 ans dans l'industrie de l'hôtellerie, de la restauration et du bien-être, Corner Collection joue un rôle déterminant dans le développement du Vieux-Montréal._ _Travailler chez Corner Collection, c'est créer des moments exceptionnels, ensemble._ PROFIL RECHERCHÉ : Minimum de 5 ans d'expérience dans un poste similaire Bilinguisme (français-anglais) Disponibilité les soirs et la fin de semaine Type d'emploi : Temps plein, Permanent Rémunération : ,00$ à ,00$ par an Expérience: chef ou sous-chef banquet: 5 ans (Souhaité) Langue: Français (Obligatoire) Anglais (Obligatoire) Lieu du poste : En présentiel
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Leading our outstanding culinary team at Grouse Mountain Lodge to provide our guests with unforgettable experiences! What is the compensation for this role?: $70,000/year What will you do in this job?: Execute development and planning of concept of service, policies, procedures and menus for food outlets and banquets Uses available data to properly determine food, labor, and overhead costs, and works with members of the Finance and RevMax team to determine appropriate menu pricing options, including daily rates and specials Reviews menus on a regular basis, updates food costing for recipes and adjusting menu items as appropriate to ensure creativity, quality and efficiency Plans or participates in the design and engineering of all GML menus, sharing ideas and menu planning with chefs in other Glacier Park Collection F&B units. Ensures locally-sourced ingredients are utilized when possible, and that relationships with local providers are established and maintained Coordinates with all F&B team members to ensure proper labor management, work schedules, and assignments of tasks to ensure efficient, high quality, economical and timely food production Works closely with and supervises B-O-H staff in the Grouse Mountain Lodge (GML) food & beverage department. Carries out a variety of F&B supervisory responsibilities including the interviewing, hiring, training, timekeeping and performance management of the culinary team Ensures efficient inventory and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and complexity of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen inventory accordingly Continuously analyzes recipes to ensure relevant updates are made in keeping with current tastes Supervises GML prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Works closely with People & Culture staff to create and implement reward and recognition programs for F&B teams, and to drive a high level of staff engagement Ensures that nutrition specifications and sanitation standards are established and maintained for all restaurants Travels to other area food and beverage outlets as needed to benchmark gather ideas for overall improvement What skills and experience do you need for this job?: Minimum 3 years of experience with menu costing, inventoy control, menu engeering, staff management Minimum 2 years of experience in a high-volume restuant, banquet and wedding catering environment Experience working in a seasonal environment with diverse teams Experience with Microsoft Office tools (eg: Excel, Teams), 7shifts, ADP, D365 Strong "can-do," attitude with willingness to be flexible and adaptable. Ability to make decisions, solve problems and exercise good judgment. Strong commitment to building positive working relationships. Willingness to work with a geographically dispersed team in a seasonal environment. Resourceful, with a curiosity to solve problems and create new solutions. Ability to organize and prioritize multiple tasks in a fast-paced environment. Sense of urgency to complete job duties accurately and in a timely manner. Sense of humor and ability to 'let things roll' when the unexpected happens. Solid written and verbal communication skills. Hospitality and service-focused mindset including the need to work successfully with both internal and external partners. Strong sense of prioritization and focus to complete tasks. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted. By applying, you consent to your information being transmitted by Disability Solutions to the Employer, as data controller, through the Employer's data processor SonicJobs. See SonicJobs Terms & Conditions at and Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at
May 07, 2024
Full time
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Leading our outstanding culinary team at Grouse Mountain Lodge to provide our guests with unforgettable experiences! What is the compensation for this role?: $70,000/year What will you do in this job?: Execute development and planning of concept of service, policies, procedures and menus for food outlets and banquets Uses available data to properly determine food, labor, and overhead costs, and works with members of the Finance and RevMax team to determine appropriate menu pricing options, including daily rates and specials Reviews menus on a regular basis, updates food costing for recipes and adjusting menu items as appropriate to ensure creativity, quality and efficiency Plans or participates in the design and engineering of all GML menus, sharing ideas and menu planning with chefs in other Glacier Park Collection F&B units. Ensures locally-sourced ingredients are utilized when possible, and that relationships with local providers are established and maintained Coordinates with all F&B team members to ensure proper labor management, work schedules, and assignments of tasks to ensure efficient, high quality, economical and timely food production Works closely with and supervises B-O-H staff in the Grouse Mountain Lodge (GML) food & beverage department. Carries out a variety of F&B supervisory responsibilities including the interviewing, hiring, training, timekeeping and performance management of the culinary team Ensures efficient inventory and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and complexity of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen inventory accordingly Continuously analyzes recipes to ensure relevant updates are made in keeping with current tastes Supervises GML prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Works closely with People & Culture staff to create and implement reward and recognition programs for F&B teams, and to drive a high level of staff engagement Ensures that nutrition specifications and sanitation standards are established and maintained for all restaurants Travels to other area food and beverage outlets as needed to benchmark gather ideas for overall improvement What skills and experience do you need for this job?: Minimum 3 years of experience with menu costing, inventoy control, menu engeering, staff management Minimum 2 years of experience in a high-volume restuant, banquet and wedding catering environment Experience working in a seasonal environment with diverse teams Experience with Microsoft Office tools (eg: Excel, Teams), 7shifts, ADP, D365 Strong "can-do," attitude with willingness to be flexible and adaptable. Ability to make decisions, solve problems and exercise good judgment. Strong commitment to building positive working relationships. Willingness to work with a geographically dispersed team in a seasonal environment. Resourceful, with a curiosity to solve problems and create new solutions. Ability to organize and prioritize multiple tasks in a fast-paced environment. Sense of urgency to complete job duties accurately and in a timely manner. Sense of humor and ability to 'let things roll' when the unexpected happens. Solid written and verbal communication skills. Hospitality and service-focused mindset including the need to work successfully with both internal and external partners. Strong sense of prioritization and focus to complete tasks. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted. By applying, you consent to your information being transmitted by Disability Solutions to the Employer, as data controller, through the Employer's data processor SonicJobs. See SonicJobs Terms & Conditions at and Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
May 07, 2024
Full time
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Executive Chef DC, $100K - $120K Base salary plus bonus. This is a very exciting opportunity for a high caliber Executive Chef to oversee all culinary operations for an established entertainment and hospitality venue in DC. The Executive Chef will have responsibility for $25M + revenue generated from F&B and entertainment sales. Experience with multiple concepts, conventions, banquets/events and meeting space will be a huge plus. This is a high visibility, high profile position that requires exemplary culinary leadership, strong HR/people skills and P&L results. The Executive Chef will establish standards for menu content and oversee all aspects of execution. Experience with preventive maintenance plans, sanitation, high volume and high production kitchens will be a plus. The Executive Chef will receive a premium base salary, generous bonus, full benefits and the opportunity to grow with a premium brand. For consideration and more information please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality.
May 07, 2024
Executive Chef DC, $100K - $120K Base salary plus bonus. This is a very exciting opportunity for a high caliber Executive Chef to oversee all culinary operations for an established entertainment and hospitality venue in DC. The Executive Chef will have responsibility for $25M + revenue generated from F&B and entertainment sales. Experience with multiple concepts, conventions, banquets/events and meeting space will be a huge plus. This is a high visibility, high profile position that requires exemplary culinary leadership, strong HR/people skills and P&L results. The Executive Chef will establish standards for menu content and oversee all aspects of execution. Experience with preventive maintenance plans, sanitation, high volume and high production kitchens will be a plus. The Executive Chef will receive a premium base salary, generous bonus, full benefits and the opportunity to grow with a premium brand. For consideration and more information please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality.
Additional Information Full Time, Weekend Availability, Smart Serve Job Number Job Category Food and Beverage & Culinary Location Delta Hotels Ottawa City Centre, 101 Lyon Street North, Ottawa, ONT, Canada VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Communicate service needs to chefs and stewards throughout functions. Total charges for group functions, and prepare and present checks to group contacts for payment. Ensure banquet rooms, restaurants, and coffee breaks are ready for service. Ensure proper centerpieces are displayed on every table. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Check in with guests to ensure satisfaction. Set tables according to type of event and service standards. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Maintain cleanliness of work areas throughout the day. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Notification to Applicants: Delta Hotels Ottawa City Centre takes seriously its obligations under provincial human rights and accessibility legislation (such as the Accessibility for Ontarians with Disabilities Act, 2005, the Accessibility for Manitobans Act, and Nova Scotia Accessibility Act). We are happy to provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call or email and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process. Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don't. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what's most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
May 06, 2024
Full time
Additional Information Full Time, Weekend Availability, Smart Serve Job Number Job Category Food and Beverage & Culinary Location Delta Hotels Ottawa City Centre, 101 Lyon Street North, Ottawa, ONT, Canada VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Communicate service needs to chefs and stewards throughout functions. Total charges for group functions, and prepare and present checks to group contacts for payment. Ensure banquet rooms, restaurants, and coffee breaks are ready for service. Ensure proper centerpieces are displayed on every table. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Check in with guests to ensure satisfaction. Set tables according to type of event and service standards. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Maintain cleanliness of work areas throughout the day. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Notification to Applicants: Delta Hotels Ottawa City Centre takes seriously its obligations under provincial human rights and accessibility legislation (such as the Accessibility for Ontarians with Disabilities Act, 2005, the Accessibility for Manitobans Act, and Nova Scotia Accessibility Act). We are happy to provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call or email and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process. Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don't. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what's most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
May 06, 2024
Full time
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
May 06, 2024
Full time
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position