Glowbal Restaurant Group
Vancouver, British Columbia (BC)
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine, and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. WHY WORK FOR US: We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! We are currently seeking an EXECUTIVE SOUS CHEF to join our dynamic team at RILEYS FISH & STEAK. Our newest fine-dining concept. We offer a completely chef-driven menu and an ambiance that's simply unmatched. The EXECUTIVE SOUS CHEF is responsible for the day-to-day culinary operation, in the absence of the Executive Chef. Functions include menu creation, food purchasing, and maintenance of quality standards. The Executive Sous Chef assumes the role of cost controlling and maintaining food cost, as well as assists in the management and training of new personnel, scheduling staff work hours, and conducting performance reviews. KEY REQUIREMENTS: 3-5 years minimum experience in a similar position and environment FoodSafe certified (within 1 week of employment) Certification of culinary training or apprenticeship, Red Seal and journeyman certificate is an asset Proficient with Microsoft Office (Outlook, Word, Excel) and internet searches Must possess high knowledge and skill in various cooking techniques Must have a passion for the business and a love of food Excellent leadership and motivational skills Strong interpersonal and conflict resolution dexterity Ability to prioritize, organize and follow through as necessary A clear thinker with the aptitude to analyze and resolve problems, exercising good judgment Capacity to work well under pressure, meeting production schedules and timelines for service periods Ability to hold oneself and others accountable Ability to communicate in English Long periods of standing and walking is required Must have physical stamina to lift moderate amounts of weight GET A JOB TODAY! We welcome walk-ins - 200 Burrard Street, Vancouver. Bring a copy of your resume to the restaurant between 2pm - 4pm. Resumes are also accepted via this advert. TO WORK FOR US: You MUST have valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. Job Types: Full-time, Permanent Pay: $67,000.00-$70,000.00 per year Benefits: Dental care Discounted or free food Flexible schedule Paid time off Vision care Experience: Executive Sous Chef: 5 years (preferred) Work Location: In person
May 19, 2024
Full time
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine, and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. WHY WORK FOR US: We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! We are currently seeking an EXECUTIVE SOUS CHEF to join our dynamic team at RILEYS FISH & STEAK. Our newest fine-dining concept. We offer a completely chef-driven menu and an ambiance that's simply unmatched. The EXECUTIVE SOUS CHEF is responsible for the day-to-day culinary operation, in the absence of the Executive Chef. Functions include menu creation, food purchasing, and maintenance of quality standards. The Executive Sous Chef assumes the role of cost controlling and maintaining food cost, as well as assists in the management and training of new personnel, scheduling staff work hours, and conducting performance reviews. KEY REQUIREMENTS: 3-5 years minimum experience in a similar position and environment FoodSafe certified (within 1 week of employment) Certification of culinary training or apprenticeship, Red Seal and journeyman certificate is an asset Proficient with Microsoft Office (Outlook, Word, Excel) and internet searches Must possess high knowledge and skill in various cooking techniques Must have a passion for the business and a love of food Excellent leadership and motivational skills Strong interpersonal and conflict resolution dexterity Ability to prioritize, organize and follow through as necessary A clear thinker with the aptitude to analyze and resolve problems, exercising good judgment Capacity to work well under pressure, meeting production schedules and timelines for service periods Ability to hold oneself and others accountable Ability to communicate in English Long periods of standing and walking is required Must have physical stamina to lift moderate amounts of weight GET A JOB TODAY! We welcome walk-ins - 200 Burrard Street, Vancouver. Bring a copy of your resume to the restaurant between 2pm - 4pm. Resumes are also accepted via this advert. TO WORK FOR US: You MUST have valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. Job Types: Full-time, Permanent Pay: $67,000.00-$70,000.00 per year Benefits: Dental care Discounted or free food Flexible schedule Paid time off Vision care Experience: Executive Sous Chef: 5 years (preferred) Work Location: In person
Job Description Job Description Description: Job Title: Sous Chef Reports to: Executive Chef/GM Employment Status: Full-Time, Exempt-Salary At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: MML Hospitality is seeking a dedicated Sous Chef to support our team and oversee menu execution - all while ensuring exceptional guest experiences and operational excellence. Is this you? Apply today! Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: Collaborate with the Executive Chef to create and execute the restaurant's culinary vision Oversee and manage the kitchen's day-to-day operations by maintaining a hands- on presence on the line during service Maintain high standards of food quality, presentation, and taste Train and mentor kitchen staff, fostering a positive and professional work environment Ensure adherence to food safety and sanitation guidelines Manage inventory and control food costs to optimize profitability Collaborate with the front-of-house team to ensure seamless coordination between kitchen and dining areas Embrace and promote a culture of continuous learning and professional development within the kitchen team Requirements: At least two years of culinary management or equivalent experience Extensive experience in professional kitchens, preferably in elevated high-volume establishments Strong culinary skills and knowledge of various cooking techniques and cuisines Strong leadership skills with the ability to motivate and inspire a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PI410bfb5e1d05-8539
May 18, 2024
Full time
Job Description Job Description Description: Job Title: Sous Chef Reports to: Executive Chef/GM Employment Status: Full-Time, Exempt-Salary At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: MML Hospitality is seeking a dedicated Sous Chef to support our team and oversee menu execution - all while ensuring exceptional guest experiences and operational excellence. Is this you? Apply today! Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: Collaborate with the Executive Chef to create and execute the restaurant's culinary vision Oversee and manage the kitchen's day-to-day operations by maintaining a hands- on presence on the line during service Maintain high standards of food quality, presentation, and taste Train and mentor kitchen staff, fostering a positive and professional work environment Ensure adherence to food safety and sanitation guidelines Manage inventory and control food costs to optimize profitability Collaborate with the front-of-house team to ensure seamless coordination between kitchen and dining areas Embrace and promote a culture of continuous learning and professional development within the kitchen team Requirements: At least two years of culinary management or equivalent experience Extensive experience in professional kitchens, preferably in elevated high-volume establishments Strong culinary skills and knowledge of various cooking techniques and cuisines Strong leadership skills with the ability to motivate and inspire a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PI410bfb5e1d05-8539
Job Description Job Description Description: JOB SUMMARY The Sous Chef, under the supervision of the Executive Sous Chef and/or the Executive Chef, is responsible for employee job and safety training; meal planning, production, and delivery; and ensuring food quality in taste, variety, and nutrition. The Sous Chef oversees food preparation for meals, special functions, and catered events, coordinating with the Executive Chef to ensure foodstuffs are available when needed. The Sous Chef serves as the direct supervisor to kitchen staff and is responsible for the entire Dining function in the absence of the Executive Sous Chef. ESSENTIAL JOB FUNCTIONS Trains, supervises and directs kitchen staff, including Bakers, Cooks, and Utility Workers, in the preparation and service of meals for residents and staff Establishes work flows and sets daily work assignments for staff; trains and directs employees in the safe use, maintenance, and care of food production equipment Maintains a harmonious and effective work environment; monitors staff for professionalism and positive interaction with residents, guests, and employees; counsel staff as needed to maintain food preparation and presentation standards Supervises the use of standardized recipes to ensure nutritional and attractive meals are served at the proper time; ensures that leftovers are utilized effectively Supervises the production and delivery of food for special functions and employee meal offerings Maintains efficient operation of kitchen and kitchen equipment; ensures that standard and special cleaning assignments are completed Coordinates menu changes with Executive Sous Chef and/or the Executive Chef Maintains positive interactions with residents, guests, and other employees Maintains infection control standards including proper hand washing and use of hair nets and gloves Complies with all Williamsburg Landing policies and procedures including those of dress, conduct, safety, sanitation, and attendance Evaluates work processes and methods and submits recommendations for continuous quality improvement Performs other duties as assigned QUALIFICATIONS Graduate of Culinary School or recognized culinary apprentice program and valid Food Handler's Card required; two years of experience in a production kitchen meeting varied dietary requirements preferred; SERVSAFE certification required within 30 days of employment KNOWLEDGE, SKILLS AND ABILITIES Experience in quantity food production and preparation of restaurant and fine dining food products; familiarity with basic principles of nutrition related to menu planning; ability to establish a program of food production to include modified diets; familiarity with maintenance of high sanitary standards; ability to supervise and secure cooperation of other employees; knowledge of inventory control, purchasing, receiving, and storage procedures; ability to regularly and safely lift and carry 50 pounds Hours of Employment The Dining Department is a 7-day a week, 14-hour a day, operation. Employees are required to work on any day of the week according to the schedule and shift developed to meet the needs of the department. Requirements: PI426daa46da3d-7649
May 18, 2024
Full time
Job Description Job Description Description: JOB SUMMARY The Sous Chef, under the supervision of the Executive Sous Chef and/or the Executive Chef, is responsible for employee job and safety training; meal planning, production, and delivery; and ensuring food quality in taste, variety, and nutrition. The Sous Chef oversees food preparation for meals, special functions, and catered events, coordinating with the Executive Chef to ensure foodstuffs are available when needed. The Sous Chef serves as the direct supervisor to kitchen staff and is responsible for the entire Dining function in the absence of the Executive Sous Chef. ESSENTIAL JOB FUNCTIONS Trains, supervises and directs kitchen staff, including Bakers, Cooks, and Utility Workers, in the preparation and service of meals for residents and staff Establishes work flows and sets daily work assignments for staff; trains and directs employees in the safe use, maintenance, and care of food production equipment Maintains a harmonious and effective work environment; monitors staff for professionalism and positive interaction with residents, guests, and employees; counsel staff as needed to maintain food preparation and presentation standards Supervises the use of standardized recipes to ensure nutritional and attractive meals are served at the proper time; ensures that leftovers are utilized effectively Supervises the production and delivery of food for special functions and employee meal offerings Maintains efficient operation of kitchen and kitchen equipment; ensures that standard and special cleaning assignments are completed Coordinates menu changes with Executive Sous Chef and/or the Executive Chef Maintains positive interactions with residents, guests, and other employees Maintains infection control standards including proper hand washing and use of hair nets and gloves Complies with all Williamsburg Landing policies and procedures including those of dress, conduct, safety, sanitation, and attendance Evaluates work processes and methods and submits recommendations for continuous quality improvement Performs other duties as assigned QUALIFICATIONS Graduate of Culinary School or recognized culinary apprentice program and valid Food Handler's Card required; two years of experience in a production kitchen meeting varied dietary requirements preferred; SERVSAFE certification required within 30 days of employment KNOWLEDGE, SKILLS AND ABILITIES Experience in quantity food production and preparation of restaurant and fine dining food products; familiarity with basic principles of nutrition related to menu planning; ability to establish a program of food production to include modified diets; familiarity with maintenance of high sanitary standards; ability to supervise and secure cooperation of other employees; knowledge of inventory control, purchasing, receiving, and storage procedures; ability to regularly and safely lift and carry 50 pounds Hours of Employment The Dining Department is a 7-day a week, 14-hour a day, operation. Employees are required to work on any day of the week according to the schedule and shift developed to meet the needs of the department. Requirements: PI426daa46da3d-7649
Job Description The Sous Chef is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees for the assigned FV facility. In the absence of the Executive Chef, Food and Beverage Director, Assistant Food and Beverage Director and the Dining Room Manager, the Sous Chef will assume responsibility for the entire operation. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Culinary education and supervisory background desirable. Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Food Procurement experience preferred (Ordering food, coordinating food deliveries, overviewing/rotating storage of food, menu design) CERTIFICATES, LICENSES, REGISTRATIONS CDM preferred PIec3b1c2cae9a-6604
May 18, 2024
Full time
Job Description The Sous Chef is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees for the assigned FV facility. In the absence of the Executive Chef, Food and Beverage Director, Assistant Food and Beverage Director and the Dining Room Manager, the Sous Chef will assume responsibility for the entire operation. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Culinary education and supervisory background desirable. Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Food Procurement experience preferred (Ordering food, coordinating food deliveries, overviewing/rotating storage of food, menu design) CERTIFICATES, LICENSES, REGISTRATIONS CDM preferred PIec3b1c2cae9a-6604
Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de 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. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'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 cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes 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 toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif 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! _ Type d'emploi : Temps plein Rémunération : ,00$ à ,00$ par an Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Expérience: sous-chef: 3 ans (Souhaité) Langue: Français (Obligatoire) Lieu du poste : En présentiel
May 18, 2024
Full time
Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de 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. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'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 cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes 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 toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif 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! _ Type d'emploi : Temps plein Rémunération : ,00$ à ,00$ par an Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Expérience: sous-chef: 3 ans (Souhaité) Langue: Français (Obligatoire) Lieu du poste : En présentiel
Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de 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. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'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 cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes 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 toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif 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! Type d'emploi : Temps plein Rémunération : à partir de ,00$ par an Avantages : Assurance Dentaire Nourriture à Prix Réduit ou Gratuite Stationnement sur place Formation: DEP/ AEC ou Certificat (Souhaité) Expérience: sous-chef: 3 ans (Souhaité) Lieu du poste : En présentiel
May 18, 2024
Full time
Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de 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. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'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 cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes 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 toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif 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! Type d'emploi : Temps plein Rémunération : à partir de ,00$ par an Avantages : Assurance Dentaire Nourriture à Prix Réduit ou Gratuite Stationnement sur place Formation: DEP/ AEC ou Certificat (Souhaité) Expérience: sous-chef: 3 ans (Souhaité) Lieu du poste : En présentiel
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 18, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Le Kyo Bar Japonais offre des saveurs japonaises traditionnelles avec son menu inspiré des restaurants Izakaya, son choix impressionnant de sushis et sa généreuse carte de sakés proposant plus de 25 crus. Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de 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. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'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 cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes 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 toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif 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! _ Type d'emploi : Temps plein Rémunération : ,00$ à ,00$ par an Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Expérience: sous-chef: 3 ans (Souhaité) Langue: Français (Obligatoire) Lieu du poste : En présentiel
May 18, 2024
Full time
Le Kyo Bar Japonais offre des saveurs japonaises traditionnelles avec son menu inspiré des restaurants Izakaya, son choix impressionnant de sushis et sa généreuse carte de sakés proposant plus de 25 crus. Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de 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. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'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 cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes 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 toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif 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! _ Type d'emploi : Temps plein Rémunération : ,00$ à ,00$ par an Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Expérience: sous-chef: 3 ans (Souhaité) Langue: Français (Obligatoire) Lieu du poste : En présentiel
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 18, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
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 18, 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
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 18, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 18, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Mansions Management Company
Lawrenceville, Georgia
Job Description Job Description Mansions at Gwinnett Park is looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers satisfaction. Responsibilities Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff s performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Skills Proven experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry s best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate would be a plus Full Time available with health benefits, dental, vision, life insurance, 401k. 401k matching, paid vacation and sick time! Pay rate: Hourly pay Starting at $21. Pay based on experience Shift: Day shift Evening shift (Dining Room Closes by 7 pm) Weekend Availability Perks Same day pay via ZayZoon! Compensation details: 21-21 Hourly Wage PI4f1094c4e1bf-1750
May 17, 2024
Full time
Job Description Job Description Mansions at Gwinnett Park is looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers satisfaction. Responsibilities Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff s performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Skills Proven experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry s best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate would be a plus Full Time available with health benefits, dental, vision, life insurance, 401k. 401k matching, paid vacation and sick time! Pay rate: Hourly pay Starting at $21. Pay based on experience Shift: Day shift Evening shift (Dining Room Closes by 7 pm) Weekend Availability Perks Same day pay via ZayZoon! Compensation details: 21-21 Hourly Wage PI4f1094c4e1bf-1750
About Basecamp Basecamp Properties is a rapidly growing chain of boutique hotels based in Canmore, Banff, Lake Louise & Kananaskis in Alberta and Revelstoke & Golden in British Columbia. We are an energetic team driven by our core values and providing our guests a home away from home. Basecamp resorts is the recipient Hotelier Magazine's award for 2023 Regional Company of the year. MTN House by Basecamp is our latest upscale property with 99 newly renovated hotel rooms, an elevated restaurant with a farm to table ethos, and Canmore's first Nordic Spa (opening Summer 2024). Why Work for Us? - Western Canada's fastest-growing hospitality brand. - Group health benefits plan (Dental, Vision, Paramedical, and more). - Employee, Family and Friends discounted rates at all Basecamp Properties. - Company paid staff events! - A hands-on people focused Basecamp culture. Position Overview Reporting to, and collaborating with the Executive Chef, the sous chef is responsible for the execution of daily culinary operations all for MTN House Hotel. Shifts: Full-time permanent. Days, evenings & weekends. Wage: Based on Experience Key Responsibilities - Directly supervise up to 10 cooks at any time. - Monitor performance of assigned staff and ensure that all procedures are completed to department standards. - Responsible for planning and executing daily operations in the absence of the Executive . - Chef including scheduling, order and other administrative duties as required. - Conducting ordering and inventory tasks including month end counts and waste tracking. - Implement daily and weekly cleaning checklists for stewards and cooks. - Direct and establish daily operational procedures for employees in their daily responsibilities. - Assign and coordinate daily production and prep work for culinary staff to complete. - Inspect the cleanliness, sanitation, organization, and working condition of the service areas and work stations including all tools, equipment and supplies. - Maintain high levels of quality and consistency in all aspects of food production. - Train staff on products, recipes, cooking techniques, mise-en-place, place, safe work practices and other tasks as required - Ensure fair and consistent departmental rules and practice. - Maintain a professional and positive attitude at all times and maintain composure under pressure. - Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups. Requirements - Red Seal Journeyman cook certification. Prior formal culinary education is an asset. - 3 years line cooking experience in an upscale operation - Minimum of 2 years previous experience in a sous chef role in an upscale operation - Strong knowledge of Food hygiene and safety regulations - Guest facing attitude with the ability to interact with guests on the floor when required. - Physically able to be on your feet for long periods of time - Strong leadership skills - Flexible working hours. - Strong communication skills, both written and verbal - Good interpersonal skills - Good listening skills, with high levels of attention to detail - Ability to multitask
May 17, 2024
Full time
About Basecamp Basecamp Properties is a rapidly growing chain of boutique hotels based in Canmore, Banff, Lake Louise & Kananaskis in Alberta and Revelstoke & Golden in British Columbia. We are an energetic team driven by our core values and providing our guests a home away from home. Basecamp resorts is the recipient Hotelier Magazine's award for 2023 Regional Company of the year. MTN House by Basecamp is our latest upscale property with 99 newly renovated hotel rooms, an elevated restaurant with a farm to table ethos, and Canmore's first Nordic Spa (opening Summer 2024). Why Work for Us? - Western Canada's fastest-growing hospitality brand. - Group health benefits plan (Dental, Vision, Paramedical, and more). - Employee, Family and Friends discounted rates at all Basecamp Properties. - Company paid staff events! - A hands-on people focused Basecamp culture. Position Overview Reporting to, and collaborating with the Executive Chef, the sous chef is responsible for the execution of daily culinary operations all for MTN House Hotel. Shifts: Full-time permanent. Days, evenings & weekends. Wage: Based on Experience Key Responsibilities - Directly supervise up to 10 cooks at any time. - Monitor performance of assigned staff and ensure that all procedures are completed to department standards. - Responsible for planning and executing daily operations in the absence of the Executive . - Chef including scheduling, order and other administrative duties as required. - Conducting ordering and inventory tasks including month end counts and waste tracking. - Implement daily and weekly cleaning checklists for stewards and cooks. - Direct and establish daily operational procedures for employees in their daily responsibilities. - Assign and coordinate daily production and prep work for culinary staff to complete. - Inspect the cleanliness, sanitation, organization, and working condition of the service areas and work stations including all tools, equipment and supplies. - Maintain high levels of quality and consistency in all aspects of food production. - Train staff on products, recipes, cooking techniques, mise-en-place, place, safe work practices and other tasks as required - Ensure fair and consistent departmental rules and practice. - Maintain a professional and positive attitude at all times and maintain composure under pressure. - Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups. Requirements - Red Seal Journeyman cook certification. Prior formal culinary education is an asset. - 3 years line cooking experience in an upscale operation - Minimum of 2 years previous experience in a sous chef role in an upscale operation - Strong knowledge of Food hygiene and safety regulations - Guest facing attitude with the ability to interact with guests on the floor when required. - Physically able to be on your feet for long periods of time - Strong leadership skills - Flexible working hours. - Strong communication skills, both written and verbal - Good interpersonal skills - Good listening skills, with high levels of attention to detail - Ability to multitask
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 16, 2024
Full time
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 16, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 16, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 16, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 16, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 16, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer