Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 18, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 18, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 18, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 18, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 18, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 18, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 18, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 18, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Sage Hospitality Resources, LLP
Asbury Park, New Jersey
Why us? Why Us? At Sage Hospitality Group, we look for innovative leaders, with an eye for disruption. Never looking for someone just looking for a job, we are looking for the power players, the people who want to rise to the top. Sage allows for opportunities for growth and personal fulfillment, paying attention to the parts that keep us human and happy. We want to attract and retain associates that are engaged in our culture, passionate about hospitality and excited to enrich lives, one experience at a time. Sage Hospitality Group was founded on a spirt of bold individuality. By going our own way, we have created some of the world's best hotels, restaurants, and experiences. But the truth is, none of it would have happened without people like you. People who follow their own path, who are hungry to learn and who love their community. People who do not sit around and wait, they just do. You belong here. Job Overview Maintains an efficient and courteous restaurant operation by greeting arriving customers, seating, establishing rapport and assisting with restaurant service. Receives and accurately processes payment for restaurant charges. Responsibilities Meets arriving customers as they enter restaurant with cordial greeting. Escorts to assigned tables, issues menus and solicits rapport in order to accommodate special needs or requests. Assigns sections and notifies servers of new seats in their section to ensure the customers receive immediate and proper attention. Maintains a highly visible appearance in restaurant during entire shift by remaining at the cashier station and periodically circulating through the restaurant in order to assist servers, to respond to any customer requests and to assess the efficiency of the operation for management. Receives payment and processes the transaction on computerized cash register, counting back change out loud for the protection of guest and restaurant. Verifies accuracy of all items on guest checks by confirming correct pricing, discounts and method of payment. Ensures that all charge vouchers are completely filled out and verifies dates, charge amount, authorization number and signature. Elicits feedback from departing customers on products and services in order to improve the operation to increase customer base and maximize revenues. Takes written notes in order to report comments to management. Distributes and accounts for all checks issued to servers for the shift by maintaining accurate written check issuance log for entire shift. Counts all revenues received for the day, using calculator and balancing to cash register reports, immediately alerting management to discrepancies. Balances and reconciles computerized and manual reports at the end of each shift in order to present accurate and organized daily business records to the Accounting Department. Maintains a clean and attractive restaurant by assisting with vacuuming, sweeping, general cleaning and sidework duties. Checks the proper set-up of tables and seating prior to opening. Immediately reports in writing any maintenance or housekeeping discrepancies to management. Exhibits a professional appearance and maintains a friendly, cheerful and courteous demeanor at all times. Qualifications Education/Formal Training High School diploma or equivalent Experience Previous experience of 3 months in a position with heavy cash handling responsibilities and customer service exposure. Knowledge/Skills Must have high school graduate level mathematical aptitude, know standard cash handling procedures and knowledge of computerized cash register systems. Must have general knowledge of basic customer service skills, restaurant operations, and food service principles. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate verbally and in writing in English, follow written and verbal instruction, and work on more than one task at a time. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Must be able to handle coins and writing utensils, grasp handles, push buttons and carry dishes. Must be able to lift and carry trays and bus tubs weighing up to 10lbs. Must be able to stand throughout entire shift and to lift arms above head to retrieve objects from shelves. Must have vision ability to read written communiques, computer screens and print-outs, see colors and to survey entire room in dimly lit conditions. Environment Standing and walking during entire shift, including carrying, lifting and bending. Indoor environment. ID: 0 Position Type: Regular Full-Time Property : The Asbury Hotel Outlet: The Asbury Category: Restaurant Operations Address : 210 5th Ave City : Asbury Park State : New Jersey EOE Protected Veterans/Disability
May 15, 2024
Full time
Why us? Why Us? At Sage Hospitality Group, we look for innovative leaders, with an eye for disruption. Never looking for someone just looking for a job, we are looking for the power players, the people who want to rise to the top. Sage allows for opportunities for growth and personal fulfillment, paying attention to the parts that keep us human and happy. We want to attract and retain associates that are engaged in our culture, passionate about hospitality and excited to enrich lives, one experience at a time. Sage Hospitality Group was founded on a spirt of bold individuality. By going our own way, we have created some of the world's best hotels, restaurants, and experiences. But the truth is, none of it would have happened without people like you. People who follow their own path, who are hungry to learn and who love their community. People who do not sit around and wait, they just do. You belong here. Job Overview Maintains an efficient and courteous restaurant operation by greeting arriving customers, seating, establishing rapport and assisting with restaurant service. Receives and accurately processes payment for restaurant charges. Responsibilities Meets arriving customers as they enter restaurant with cordial greeting. Escorts to assigned tables, issues menus and solicits rapport in order to accommodate special needs or requests. Assigns sections and notifies servers of new seats in their section to ensure the customers receive immediate and proper attention. Maintains a highly visible appearance in restaurant during entire shift by remaining at the cashier station and periodically circulating through the restaurant in order to assist servers, to respond to any customer requests and to assess the efficiency of the operation for management. Receives payment and processes the transaction on computerized cash register, counting back change out loud for the protection of guest and restaurant. Verifies accuracy of all items on guest checks by confirming correct pricing, discounts and method of payment. Ensures that all charge vouchers are completely filled out and verifies dates, charge amount, authorization number and signature. Elicits feedback from departing customers on products and services in order to improve the operation to increase customer base and maximize revenues. Takes written notes in order to report comments to management. Distributes and accounts for all checks issued to servers for the shift by maintaining accurate written check issuance log for entire shift. Counts all revenues received for the day, using calculator and balancing to cash register reports, immediately alerting management to discrepancies. Balances and reconciles computerized and manual reports at the end of each shift in order to present accurate and organized daily business records to the Accounting Department. Maintains a clean and attractive restaurant by assisting with vacuuming, sweeping, general cleaning and sidework duties. Checks the proper set-up of tables and seating prior to opening. Immediately reports in writing any maintenance or housekeeping discrepancies to management. Exhibits a professional appearance and maintains a friendly, cheerful and courteous demeanor at all times. Qualifications Education/Formal Training High School diploma or equivalent Experience Previous experience of 3 months in a position with heavy cash handling responsibilities and customer service exposure. Knowledge/Skills Must have high school graduate level mathematical aptitude, know standard cash handling procedures and knowledge of computerized cash register systems. Must have general knowledge of basic customer service skills, restaurant operations, and food service principles. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate verbally and in writing in English, follow written and verbal instruction, and work on more than one task at a time. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Must be able to handle coins and writing utensils, grasp handles, push buttons and carry dishes. Must be able to lift and carry trays and bus tubs weighing up to 10lbs. Must be able to stand throughout entire shift and to lift arms above head to retrieve objects from shelves. Must have vision ability to read written communiques, computer screens and print-outs, see colors and to survey entire room in dimly lit conditions. Environment Standing and walking during entire shift, including carrying, lifting and bending. Indoor environment. ID: 0 Position Type: Regular Full-Time Property : The Asbury Hotel Outlet: The Asbury Category: Restaurant Operations Address : 210 5th Ave City : Asbury Park State : New Jersey EOE Protected Veterans/Disability
Why us? Why Us? At Sage Hospitality Group, we look for innovative leaders, with an eye for disruption. Never looking for someone just looking for a job, we are looking for the power players, the people who want to rise to the top. Sage allows for opportunities for growth and personal fulfillment, paying attention to the parts that keep us human and happy. We want to attract and retain associates that are engaged in our culture, passionate about hospitality and excited to enrich lives, one experience at a time. Sage Hospitality Group was founded on a spirt of bold individuality. By going our own way, we have created some of the world's best hotels, restaurants, and experiences. But the truth is, none of it would have happened without people like you. People who follow their own path, who are hungry to learn and who love their community. People who do not sit around and wait, they just do. You belong here. Job Overview Maintains an efficient and courteous restaurant operation by greeting arriving customers, seating, establishing rapport and assisting with restaurant service. Receives and accurately processes payment for restaurant charges. Responsibilities + Meets arriving customers as they enter restaurant with cordial greeting. + Escorts to assigned tables, issues menus and solicits rapport in order to accommodate special needs or requests. + Assigns sections and notifies servers of new seats in their section to ensure the customers receive immediate and proper attention. + Maintains a highly visible appearance in restaurant during entire shift by remaining at the cashier station and periodically circulating through the restaurant in order to assist servers, to respond to any customer requests and to assess the efficiency of the operation for management. + Receives payment and processes the transaction on computerized cash register, counting back change out loud for the protection of guest and restaurant. + Verifies accuracy of all items on guest checks by confirming correct pricing, discounts and method of payment. + Ensures that all charge vouchers are completely filled out and verifies dates, charge amount, authorization number and signature. + Elicits feedback from departing customers on products and services in order to improve the operation to increase customer base and maximize revenues. Takes written notes in order to report comments to management. + Distributes and accounts for all checks issued to servers for the shift by maintaining accurate written check issuance log for entire shift. + Counts all revenues received for the day, using calculator and balancing to cash register reports, immediately alerting management to discrepancies. + Balances and reconciles computerized and manual reports at the end of each shift in order to present accurate and organized daily business records to the Accounting Department. + Maintains a clean and attractive restaurant by assisting with vacuuming, sweeping, general cleaning and sidework duties. + Checks the proper set-up of tables and seating prior to opening. + Immediately reports in writing any maintenance or housekeeping discrepancies to management. + Exhibits a professional appearance and maintains a friendly, cheerful and courteous demeanor at all times. Qualifications Education/Formal Training High School diploma or equivalent Experience Previous experience of 3 months in a position with heavy cash handling responsibilities and customer service exposure. Knowledge/Skills + Must have high school graduate level mathematical aptitude, know standard cash handling procedures and knowledge of computerized cash register systems. + Must have general knowledge of basic customer service skills, restaurant operations, and food service principles. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Must be able to communicate verbally and in writing in English, follow written and verbal instruction, and work on more than one task at a time. + Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. + Must be able to handle coins and writing utensils, grasp handles, push buttons and carry dishes. + Must be able to lift and carry trays and bus tubs weighing up to 10lbs. + Must be able to stand throughout entire shift and to lift arms above head to retrieve objects from shelves. + Must have vision ability to read written communiques, computer screens and print-outs, see colors and to survey entire room in dimly lit conditions. Environment Standing and walking during entire shift, including carrying, lifting and bending. Indoor environment. ID: _0_ Position Type: _Regular Full-Time_ Property : _The Asbury Hotel_ Outlet: _The Asbury_ Category: _Restaurant Operations_ _Address_ : _210 5th Ave_ _City_ : _Asbury Park_ _State_ : _New Jersey_ EOE Protected Veterans/Disability
May 15, 2024
Full time
Why us? Why Us? At Sage Hospitality Group, we look for innovative leaders, with an eye for disruption. Never looking for someone just looking for a job, we are looking for the power players, the people who want to rise to the top. Sage allows for opportunities for growth and personal fulfillment, paying attention to the parts that keep us human and happy. We want to attract and retain associates that are engaged in our culture, passionate about hospitality and excited to enrich lives, one experience at a time. Sage Hospitality Group was founded on a spirt of bold individuality. By going our own way, we have created some of the world's best hotels, restaurants, and experiences. But the truth is, none of it would have happened without people like you. People who follow their own path, who are hungry to learn and who love their community. People who do not sit around and wait, they just do. You belong here. Job Overview Maintains an efficient and courteous restaurant operation by greeting arriving customers, seating, establishing rapport and assisting with restaurant service. Receives and accurately processes payment for restaurant charges. Responsibilities + Meets arriving customers as they enter restaurant with cordial greeting. + Escorts to assigned tables, issues menus and solicits rapport in order to accommodate special needs or requests. + Assigns sections and notifies servers of new seats in their section to ensure the customers receive immediate and proper attention. + Maintains a highly visible appearance in restaurant during entire shift by remaining at the cashier station and periodically circulating through the restaurant in order to assist servers, to respond to any customer requests and to assess the efficiency of the operation for management. + Receives payment and processes the transaction on computerized cash register, counting back change out loud for the protection of guest and restaurant. + Verifies accuracy of all items on guest checks by confirming correct pricing, discounts and method of payment. + Ensures that all charge vouchers are completely filled out and verifies dates, charge amount, authorization number and signature. + Elicits feedback from departing customers on products and services in order to improve the operation to increase customer base and maximize revenues. Takes written notes in order to report comments to management. + Distributes and accounts for all checks issued to servers for the shift by maintaining accurate written check issuance log for entire shift. + Counts all revenues received for the day, using calculator and balancing to cash register reports, immediately alerting management to discrepancies. + Balances and reconciles computerized and manual reports at the end of each shift in order to present accurate and organized daily business records to the Accounting Department. + Maintains a clean and attractive restaurant by assisting with vacuuming, sweeping, general cleaning and sidework duties. + Checks the proper set-up of tables and seating prior to opening. + Immediately reports in writing any maintenance or housekeeping discrepancies to management. + Exhibits a professional appearance and maintains a friendly, cheerful and courteous demeanor at all times. Qualifications Education/Formal Training High School diploma or equivalent Experience Previous experience of 3 months in a position with heavy cash handling responsibilities and customer service exposure. Knowledge/Skills + Must have high school graduate level mathematical aptitude, know standard cash handling procedures and knowledge of computerized cash register systems. + Must have general knowledge of basic customer service skills, restaurant operations, and food service principles. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Must be able to communicate verbally and in writing in English, follow written and verbal instruction, and work on more than one task at a time. + Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. + Must be able to handle coins and writing utensils, grasp handles, push buttons and carry dishes. + Must be able to lift and carry trays and bus tubs weighing up to 10lbs. + Must be able to stand throughout entire shift and to lift arms above head to retrieve objects from shelves. + Must have vision ability to read written communiques, computer screens and print-outs, see colors and to survey entire room in dimly lit conditions. Environment Standing and walking during entire shift, including carrying, lifting and bending. Indoor environment. ID: _0_ Position Type: _Regular Full-Time_ Property : _The Asbury Hotel_ Outlet: _The Asbury_ Category: _Restaurant Operations_ _Address_ : _210 5th Ave_ _City_ : _Asbury Park_ _State_ : _New Jersey_ EOE Protected Veterans/Disability
Why Us? At Sage Hospitality Group, we look for innovative leaders, with an eye for disruption. Never looking for someone just looking for a job, we are looking for the power players, the people who want to rise to the top. Sage allows for opportunities for growth and personal fulfillment, paying attention to the parts that keep us human and happy. We want to attract and retain associates that are engaged in our culture, passionate about hospitality and excited to enrich lives, one experience at a time. Sage Hospitality Group was founded on a spirt of bold individuality. By going our own way, we have created some of the world's best hotels, restaurants, and experiences. But the truth is, none of it would have happened without people like you. People who follow their own path, who are hungry to learn and who love their community. People who do not sit around and wait, they just do. You belong here. Maintains an efficient and courteous restaurant operation by greeting arriving customers, seating, establishing rapport and assisting with restaurant service. Receives and accurately processes payment for restaurant charges. Meets arriving customers as they enter restaurant with cordial greeting. Escorts to assigned tables, issues menus and solicits rapport in order to accommodate special needs or requests. Assigns sections and notifies servers of new seats in their section to ensure the customers receive immediate and proper attention. Maintains a highly visible appearance in restaurant during entire shift by remaining at the cashier station and periodically circulating through the restaurant in order to assist servers, to respond to any customer requests and to assess the efficiency of the operation for management. Receives payment and processes the transaction on computerized cash register, counting back change out loud for the protection of guest and restaurant. Verifies accuracy of all items on guest checks by confirming correct pricing, discounts and method of payment. Ensures that all charge vouchers are completely filled out and verifies dates, charge amount, authorization number and signature. Elicits feedback from departing customers on products and services in order to improve the operation to increase customer base and maximize revenues. Takes written notes in order to report comments to management. Distributes and accounts for all checks issued to servers for the shift by maintaining accurate written check issuance log for entire shift. Counts all revenues received for the day, using calculator and balancing to cash register reports, immediately alerting management to discrepancies. Balances and reconciles computerized and manual reports at the end of each shift in order to present accurate and organized daily business records to the Accounting Department. Maintains a clean and attractive restaurant by assisting with vacuuming, sweeping, general cleaning and sidework duties. Checks the proper set-up of tables and seating prior to opening. Immediately reports in writing any maintenance or housekeeping discrepancies to management. Exhibits a professional appearance and maintains a friendly, cheerful and courteous demeanor at all times. Education/Formal Training High School diploma or equivalent Experience Previous experience of 3 months in a position with heavy cash handling responsibilities and customer service exposure. Knowledge/Skills Must have high school graduate level mathematical aptitude, know standard cash handling procedures and knowledge of computerized cash register systems. Must have general knowledge of basic customer service skills, restaurant operations, and food service principles. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate verbally and in writing in English, follow written and verbal instruction, and work on more than one task at a time. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Must be able to handle coins and writing utensils, grasp handles, push buttons and carry dishes. Must be able to lift and carry trays and bus tubs weighing up to 10lbs. Must be able to stand throughout entire shift and to lift arms above head to retrieve objects from shelves. Must have vision ability to read written communiques, computer screens and print-outs, see colors and to survey entire room in dimly lit conditions. Environment Standing and walking during entire shift, including carrying, lifting and bending. Indoor environment.
May 15, 2024
Full time
Why Us? At Sage Hospitality Group, we look for innovative leaders, with an eye for disruption. Never looking for someone just looking for a job, we are looking for the power players, the people who want to rise to the top. Sage allows for opportunities for growth and personal fulfillment, paying attention to the parts that keep us human and happy. We want to attract and retain associates that are engaged in our culture, passionate about hospitality and excited to enrich lives, one experience at a time. Sage Hospitality Group was founded on a spirt of bold individuality. By going our own way, we have created some of the world's best hotels, restaurants, and experiences. But the truth is, none of it would have happened without people like you. People who follow their own path, who are hungry to learn and who love their community. People who do not sit around and wait, they just do. You belong here. Maintains an efficient and courteous restaurant operation by greeting arriving customers, seating, establishing rapport and assisting with restaurant service. Receives and accurately processes payment for restaurant charges. Meets arriving customers as they enter restaurant with cordial greeting. Escorts to assigned tables, issues menus and solicits rapport in order to accommodate special needs or requests. Assigns sections and notifies servers of new seats in their section to ensure the customers receive immediate and proper attention. Maintains a highly visible appearance in restaurant during entire shift by remaining at the cashier station and periodically circulating through the restaurant in order to assist servers, to respond to any customer requests and to assess the efficiency of the operation for management. Receives payment and processes the transaction on computerized cash register, counting back change out loud for the protection of guest and restaurant. Verifies accuracy of all items on guest checks by confirming correct pricing, discounts and method of payment. Ensures that all charge vouchers are completely filled out and verifies dates, charge amount, authorization number and signature. Elicits feedback from departing customers on products and services in order to improve the operation to increase customer base and maximize revenues. Takes written notes in order to report comments to management. Distributes and accounts for all checks issued to servers for the shift by maintaining accurate written check issuance log for entire shift. Counts all revenues received for the day, using calculator and balancing to cash register reports, immediately alerting management to discrepancies. Balances and reconciles computerized and manual reports at the end of each shift in order to present accurate and organized daily business records to the Accounting Department. Maintains a clean and attractive restaurant by assisting with vacuuming, sweeping, general cleaning and sidework duties. Checks the proper set-up of tables and seating prior to opening. Immediately reports in writing any maintenance or housekeeping discrepancies to management. Exhibits a professional appearance and maintains a friendly, cheerful and courteous demeanor at all times. Education/Formal Training High School diploma or equivalent Experience Previous experience of 3 months in a position with heavy cash handling responsibilities and customer service exposure. Knowledge/Skills Must have high school graduate level mathematical aptitude, know standard cash handling procedures and knowledge of computerized cash register systems. Must have general knowledge of basic customer service skills, restaurant operations, and food service principles. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate verbally and in writing in English, follow written and verbal instruction, and work on more than one task at a time. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Must be able to handle coins and writing utensils, grasp handles, push buttons and carry dishes. Must be able to lift and carry trays and bus tubs weighing up to 10lbs. Must be able to stand throughout entire shift and to lift arms above head to retrieve objects from shelves. Must have vision ability to read written communiques, computer screens and print-outs, see colors and to survey entire room in dimly lit conditions. Environment Standing and walking during entire shift, including carrying, lifting and bending. Indoor environment.
Job Description Overview "Sunrise is the best place that I've ever worked, simply because of the people. We provide quality care in an environment that feels like home. Our focus is doing what s right for the resident. For me, that s a big breath of fresh air." - Sunrise Leader The Dining Services Coordinator I is responsible for providing outstanding customer service, overall leadership, and management of the dining and hospitality operations in the community. These responsibilities include, but are not limited to, food preparation and service in accordance with the Sunrise culinary programs, accurate delivery of dietary modifications, procurement, financial and budgetary management, labor management, hiring, supervising and training team members, ensuring proper sanitation and safe food handling, accurate record keeping, inventory and rotation of products, regulatory compliance, and communicating with residents and families to ensure high levels of resident satisfaction. Responsibilities As a part of the Sunrise team, supporting our Mission, Principles of Service and Core Values is a fundamental part of this job. Our foundational belief is the sacred value of human life. The unique responsibilities for this role include but are not limited to the essential functions listed below: Preparation & Food Service Delivers consistent high-quality food and hospitality service by following Sunrise recipes, menus, and programs Posts and displays weekly and daily menus in accordance with Sunrise standards Completes and utilizes production sheets to control food quality and portions Ensures adherence to modified diets, correct portioning of foods, and proper serving methods Prepares and serves meals on time and at the correct temperatures Actively trains on and participates in front-of-the-house operations to ensure a positive customer experience Ensures all food in Bistro and/or other common areas is fresh, covered, labeled, and dated (as applicable) Actively supports all special events with exceptional emphasis on marketing events Serves minimum one (1) meal per week in Reminiscence and meets with the Reminiscence Coordinator to review service and preparation needs each day Resident Focus Partners with the Wellness team and consultant dietitian to understand individual resident nutritional needs and preferences, then delivers snacks, beverages, and meals accurately and consistently Actively participates in monthly Resident Council Meetings and other identified food committee meetings Visits with residents during meal periods each day for feedback on menu Ensures coordination of staffing in dining room with ALC before each meal Supplies Management & Risk Management Adheres to established product order guide(s) and vendor programs Ensures compliance with HACCP (Hazard Analysis and Critical Control Points) and local health department regulations Maintains an adequate inventory of food and supplies including emergency supplies Partners with leadership team to ensure community is in compliance with OSHA requirements and to promote Risk Management programs and policies Ensures that procedures and practices are enforced as needed: Personal Protective Equipment (PPE), fire extinguishers, Material Safety Data Sheets (MSDS), Lockout Tagout procedures Food Safety, Sanitation & Maintenance Ensures compliance with local health department regulations and Sunrise standards Practices safe food handling at all times to prevent contamination and/or an outbreak of food borne illness Maintains a clean, organized, and clutter-free kitchen environment Completes and maintains accurate food production records including safe cooking and holding temperatures and a record of the menu as served Completes and maintains accurate sanitation and cleaning records, including refrigeration and freezer logs, cleaning logs, and dining room/bistro opening and closing checklists Partners with the Maintenance Coordinator for repairs and scheduled maintenance of equipment Financial Management Understands and manages the department budget, including food, labor, and other expenses Keeps financial tools up-to-date and ensures budgeted allowances are maintained Reviews monthly financial statements and implements plans of action around deficiencies Processes and submits monthly expenses and budget data timely Coordinates with the community team to achieve maximum staff economies and cross training Conducts regular inventories as defined by accounting guidelines Training, Leadership and Team Member Development Provides overall management of the department, including but not limited to, recruiting, hiring, training, and coaching Leads and participates in daily and monthly team member meetings and trainings, including orientation, onboarding, continuing education, annual trainings, and inservices Develops a working knowledge of state regulations and ensures compliance Completes team member staffing and scheduling according to operational and budgetary guidelines Conducts a daily review of timekeeping practices and payroll reports to ensure all hours worked are recorded and appropriately paid Conducts timely performance appraisals with meaningful conversations Holds team accountable and corrects actions when necessary, with proper documentation Attends regular meetings as required (e.g., Stand Up, Department Head, Interdisciplinary Team, Town Hall, Quality Improvement) Maintains compliance in assigned required training as applicable to this role to ensure that Sunrise standards are met. Experience and Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed throughout this job description are representative of the knowledge, skills, and abilities required Two (2) to three (3) years experience supervising kitchen, food service and dining room operations in a full-service restaurant. Requires ability to recruit, coach, and manage the performance of a kitchen / dining room staff Minimum two (2) to three (3) years volume cooking experience and ability to cook (3) to four (4) days per week and produce food at the volume required Current ServSafe certification Proven ability to use appropriate tools such as production sheets, standardized recipes, temperature logs, and sanitation forms Must possess basic knowledge of nutrition and modified diets Ability to delegate assignments to the appropriate individuals based on their skills, roles, and interests Must possess written and verbal skills for effective communication with the ability to facilitate small group presentations Proven ability to manage food and labor budgets, and achieve established targets Competent in organizational and time management skills Demonstrates good judgment, problem solving, and decision-making skills Proficient in basic computer skills and programs with the ability to learn new applications Ability to work weekends, evenings, and flexible hours, available for our customers at peak service delivery days and times Qualifications Sunrise Senior Living has championed quality of life in senior care for more than 30 years. We believe team members are our greatest resource and are looking for people who share our commitment to provide quality care for seniors and their families. It's no surprise that many of the world's leading experts in Senior Living entrust their career to Sunrise. At Sunrise, you will Make a Difference Every Day We are passionate about our mission to champion quality of life for all seniors. We deliver high-quality care with a personal touch and encourage our residents to enjoy life to the fullest. Be Part of a Uniquely Supportive Community The care-focused environment we create for residents extends to our team members. We offer programs, rewards, and benefits to help you live your best. Ignite Your Potential We believe potential has no limits. We offer best-in-class leadership development programs designed to grow our leaders. We are committed to helping our team members achieve their career goals. Apply today to learn why Sunrise Senior Living is a certified Great Place to Work
May 15, 2024
Full time
Job Description Overview "Sunrise is the best place that I've ever worked, simply because of the people. We provide quality care in an environment that feels like home. Our focus is doing what s right for the resident. For me, that s a big breath of fresh air." - Sunrise Leader The Dining Services Coordinator I is responsible for providing outstanding customer service, overall leadership, and management of the dining and hospitality operations in the community. These responsibilities include, but are not limited to, food preparation and service in accordance with the Sunrise culinary programs, accurate delivery of dietary modifications, procurement, financial and budgetary management, labor management, hiring, supervising and training team members, ensuring proper sanitation and safe food handling, accurate record keeping, inventory and rotation of products, regulatory compliance, and communicating with residents and families to ensure high levels of resident satisfaction. Responsibilities As a part of the Sunrise team, supporting our Mission, Principles of Service and Core Values is a fundamental part of this job. Our foundational belief is the sacred value of human life. The unique responsibilities for this role include but are not limited to the essential functions listed below: Preparation & Food Service Delivers consistent high-quality food and hospitality service by following Sunrise recipes, menus, and programs Posts and displays weekly and daily menus in accordance with Sunrise standards Completes and utilizes production sheets to control food quality and portions Ensures adherence to modified diets, correct portioning of foods, and proper serving methods Prepares and serves meals on time and at the correct temperatures Actively trains on and participates in front-of-the-house operations to ensure a positive customer experience Ensures all food in Bistro and/or other common areas is fresh, covered, labeled, and dated (as applicable) Actively supports all special events with exceptional emphasis on marketing events Serves minimum one (1) meal per week in Reminiscence and meets with the Reminiscence Coordinator to review service and preparation needs each day Resident Focus Partners with the Wellness team and consultant dietitian to understand individual resident nutritional needs and preferences, then delivers snacks, beverages, and meals accurately and consistently Actively participates in monthly Resident Council Meetings and other identified food committee meetings Visits with residents during meal periods each day for feedback on menu Ensures coordination of staffing in dining room with ALC before each meal Supplies Management & Risk Management Adheres to established product order guide(s) and vendor programs Ensures compliance with HACCP (Hazard Analysis and Critical Control Points) and local health department regulations Maintains an adequate inventory of food and supplies including emergency supplies Partners with leadership team to ensure community is in compliance with OSHA requirements and to promote Risk Management programs and policies Ensures that procedures and practices are enforced as needed: Personal Protective Equipment (PPE), fire extinguishers, Material Safety Data Sheets (MSDS), Lockout Tagout procedures Food Safety, Sanitation & Maintenance Ensures compliance with local health department regulations and Sunrise standards Practices safe food handling at all times to prevent contamination and/or an outbreak of food borne illness Maintains a clean, organized, and clutter-free kitchen environment Completes and maintains accurate food production records including safe cooking and holding temperatures and a record of the menu as served Completes and maintains accurate sanitation and cleaning records, including refrigeration and freezer logs, cleaning logs, and dining room/bistro opening and closing checklists Partners with the Maintenance Coordinator for repairs and scheduled maintenance of equipment Financial Management Understands and manages the department budget, including food, labor, and other expenses Keeps financial tools up-to-date and ensures budgeted allowances are maintained Reviews monthly financial statements and implements plans of action around deficiencies Processes and submits monthly expenses and budget data timely Coordinates with the community team to achieve maximum staff economies and cross training Conducts regular inventories as defined by accounting guidelines Training, Leadership and Team Member Development Provides overall management of the department, including but not limited to, recruiting, hiring, training, and coaching Leads and participates in daily and monthly team member meetings and trainings, including orientation, onboarding, continuing education, annual trainings, and inservices Develops a working knowledge of state regulations and ensures compliance Completes team member staffing and scheduling according to operational and budgetary guidelines Conducts a daily review of timekeeping practices and payroll reports to ensure all hours worked are recorded and appropriately paid Conducts timely performance appraisals with meaningful conversations Holds team accountable and corrects actions when necessary, with proper documentation Attends regular meetings as required (e.g., Stand Up, Department Head, Interdisciplinary Team, Town Hall, Quality Improvement) Maintains compliance in assigned required training as applicable to this role to ensure that Sunrise standards are met. Experience and Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed throughout this job description are representative of the knowledge, skills, and abilities required Two (2) to three (3) years experience supervising kitchen, food service and dining room operations in a full-service restaurant. Requires ability to recruit, coach, and manage the performance of a kitchen / dining room staff Minimum two (2) to three (3) years volume cooking experience and ability to cook (3) to four (4) days per week and produce food at the volume required Current ServSafe certification Proven ability to use appropriate tools such as production sheets, standardized recipes, temperature logs, and sanitation forms Must possess basic knowledge of nutrition and modified diets Ability to delegate assignments to the appropriate individuals based on their skills, roles, and interests Must possess written and verbal skills for effective communication with the ability to facilitate small group presentations Proven ability to manage food and labor budgets, and achieve established targets Competent in organizational and time management skills Demonstrates good judgment, problem solving, and decision-making skills Proficient in basic computer skills and programs with the ability to learn new applications Ability to work weekends, evenings, and flexible hours, available for our customers at peak service delivery days and times Qualifications Sunrise Senior Living has championed quality of life in senior care for more than 30 years. We believe team members are our greatest resource and are looking for people who share our commitment to provide quality care for seniors and their families. It's no surprise that many of the world's leading experts in Senior Living entrust their career to Sunrise. At Sunrise, you will Make a Difference Every Day We are passionate about our mission to champion quality of life for all seniors. We deliver high-quality care with a personal touch and encourage our residents to enjoy life to the fullest. Be Part of a Uniquely Supportive Community The care-focused environment we create for residents extends to our team members. We offer programs, rewards, and benefits to help you live your best. Ignite Your Potential We believe potential has no limits. We offer best-in-class leadership development programs designed to grow our leaders. We are committed to helping our team members achieve their career goals. Apply today to learn why Sunrise Senior Living is a certified Great Place to Work
Why us? the Nines, A Luxury Collection Hotel, Portland is seeking a Night Audit Supervisor to join their renowned team. The perfect candidate is passionate about service and creating indigenous experiences for each guest! Poised in the heart of the city center , within the walls of the stately Meier & Frank Building one of Portland's most beloved landmarks, the Nines honors the structure's storied past, both in its striking decor and impeccable service. Individualistic design traits celebrate the surroundings of one of finest LEED Silver-certified hotels in Portland, providing the opportunity to truly experience the region's unique character. As part of Sage Hospitality , we passionately strive to be the best and create excellence in everything we do. We are known amongst our staff, our owners, our guests, and our communities as leaders in our field who are authentic, humble, innovative and flexible operators driven to anticipate needs and exceed expectations. Job Overview Supervises Night Audit staff ensuring an efficient operation producing excellent results for our guests. Audit, balance and report on the various areas of the hotel (e.g. food and beverage outlets, rooms/front desk, gift shop, etc.) to provide accurate, timely information and to ensure company and Hotel policies and procedures are followed and to prevent fraud. Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns. Responsibilities + Supervise the operations of the night audit to ensure an optimal level of service and hospitality is provided to the guests. + Train, direct the work of, resolve issues/problems and coach and counsel the overnight front desk team members to ensure a quality operation. + Resolve customer issues, complaints, problems in a quick, efficient manner to maintain a high level of customer satisfaction and quality service. + Audit, balance and report on all food and beverage outlets (e.g. restaurants, lounges, banquets, room service) cash and credit operations to include but not limited to checks, over/short figures/tally sheets, deposits, counts, house charges, promotional materials, postings, etc. and reset all registers to ensure accurate, timely information. + Audit, balance, post and report on the front desk to include but not limited to; room charges, phone calls, zero balance folios, corrections, adjustments, taxes, disputed charges, over/short figures, deposits, etc., to ensure accuracy and verify proper cash handling procedures are followed. + Audit, balance and prepare, verify and report on Room information to provide rooms management with a picture of how they are performing. Prepare and input statistics and income journal sheets for preparation of daily reports. + Balance and close all bank ticket codes, daily. + Run night audit final after insuring all revenues are in balance nightly. + Greets and completes established check-in procedures for arriving guests on a daily basis, using both manual and computerized methods, in order to ensure guest are satisfied and in rooms as requested. + Facilitates guest departure (check-out) on a daily basis by following established manual and computer procedures in order to close guest accounts and open the room for the next sell. + Maintains good customer relations by keeping abreast of all in-house and area functions in order to answer questions and concerns with timely and knowledgeable responses, in person and on telephone. + Operates the PBX equipment by accepting incoming calls, assisting outgoing calls, scheduling and setting wake-up calls and paging guests to provide guests with timely and efficient service. + Perform the duties of a Front Desk Clerk including express checkouts. + All other duties as assigned, requested or deemed necessary by management. Qualifications Education/Formal Training High school education or equivalent experience. Experience Accounting background preferred, but not required. Experience leading a team. Knowledge/Skills + Ability to operate personal computer, cash register and calculator. + Ability to compile facts and figures. + Telephone and guest relations etiquette and skills. + Moderate hearing required to communicate with guests. + Excellent vision required for viewing of CRT screen. + Excellent speech communication skills required to communicate with guests over the telephone. + Excellent comprehension and literacy required for reading daily reports, numbers, etc. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + 90% of shift is standing, Bending/kneeling - repeated bending and kneeling required while filing, + Mobility - must be able to reach all areas of hotel to assist clients. + Prolonged standing. + Occasional carrying and lifting of files and office items up to 25 lbs. Environment Prolonged standing at indoor, thermostatically climate-controlled work station under florescent lighting. Work inside 95% Benefits the Nines Hotel is certified Gold for Sustainability at Work . As one of Oregon's Healthiest Employers, the Nines offer perks that are comparable to progressive employers. + Medical, dental, & vision insurance + Health savings and flexible spending accounts + Basic Life and AD&D insurance + Company-paid short-term disability + Paid time off for vacation, sick time, and holidays + Eligible to participate in the Company's 401(k) program with employer matching + Employee assistance program + Tuition Reimbursement + Great discounts on Hotels, Restaurants, and much more. ID: _6_ Position Type: _Regular Full-Time_ Property : _The Nines_ Outlet: _Hotel_ Category: _Front Desk & Guest Services_ _Address_ : _525 SW Morrison St_ _City_ : _Portland_ _State_ : _Oregon_ EOE Protected Veterans/Disability
May 13, 2024
Full time
Why us? the Nines, A Luxury Collection Hotel, Portland is seeking a Night Audit Supervisor to join their renowned team. The perfect candidate is passionate about service and creating indigenous experiences for each guest! Poised in the heart of the city center , within the walls of the stately Meier & Frank Building one of Portland's most beloved landmarks, the Nines honors the structure's storied past, both in its striking decor and impeccable service. Individualistic design traits celebrate the surroundings of one of finest LEED Silver-certified hotels in Portland, providing the opportunity to truly experience the region's unique character. As part of Sage Hospitality , we passionately strive to be the best and create excellence in everything we do. We are known amongst our staff, our owners, our guests, and our communities as leaders in our field who are authentic, humble, innovative and flexible operators driven to anticipate needs and exceed expectations. Job Overview Supervises Night Audit staff ensuring an efficient operation producing excellent results for our guests. Audit, balance and report on the various areas of the hotel (e.g. food and beverage outlets, rooms/front desk, gift shop, etc.) to provide accurate, timely information and to ensure company and Hotel policies and procedures are followed and to prevent fraud. Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns. Responsibilities + Supervise the operations of the night audit to ensure an optimal level of service and hospitality is provided to the guests. + Train, direct the work of, resolve issues/problems and coach and counsel the overnight front desk team members to ensure a quality operation. + Resolve customer issues, complaints, problems in a quick, efficient manner to maintain a high level of customer satisfaction and quality service. + Audit, balance and report on all food and beverage outlets (e.g. restaurants, lounges, banquets, room service) cash and credit operations to include but not limited to checks, over/short figures/tally sheets, deposits, counts, house charges, promotional materials, postings, etc. and reset all registers to ensure accurate, timely information. + Audit, balance, post and report on the front desk to include but not limited to; room charges, phone calls, zero balance folios, corrections, adjustments, taxes, disputed charges, over/short figures, deposits, etc., to ensure accuracy and verify proper cash handling procedures are followed. + Audit, balance and prepare, verify and report on Room information to provide rooms management with a picture of how they are performing. Prepare and input statistics and income journal sheets for preparation of daily reports. + Balance and close all bank ticket codes, daily. + Run night audit final after insuring all revenues are in balance nightly. + Greets and completes established check-in procedures for arriving guests on a daily basis, using both manual and computerized methods, in order to ensure guest are satisfied and in rooms as requested. + Facilitates guest departure (check-out) on a daily basis by following established manual and computer procedures in order to close guest accounts and open the room for the next sell. + Maintains good customer relations by keeping abreast of all in-house and area functions in order to answer questions and concerns with timely and knowledgeable responses, in person and on telephone. + Operates the PBX equipment by accepting incoming calls, assisting outgoing calls, scheduling and setting wake-up calls and paging guests to provide guests with timely and efficient service. + Perform the duties of a Front Desk Clerk including express checkouts. + All other duties as assigned, requested or deemed necessary by management. Qualifications Education/Formal Training High school education or equivalent experience. Experience Accounting background preferred, but not required. Experience leading a team. Knowledge/Skills + Ability to operate personal computer, cash register and calculator. + Ability to compile facts and figures. + Telephone and guest relations etiquette and skills. + Moderate hearing required to communicate with guests. + Excellent vision required for viewing of CRT screen. + Excellent speech communication skills required to communicate with guests over the telephone. + Excellent comprehension and literacy required for reading daily reports, numbers, etc. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + 90% of shift is standing, Bending/kneeling - repeated bending and kneeling required while filing, + Mobility - must be able to reach all areas of hotel to assist clients. + Prolonged standing. + Occasional carrying and lifting of files and office items up to 25 lbs. Environment Prolonged standing at indoor, thermostatically climate-controlled work station under florescent lighting. Work inside 95% Benefits the Nines Hotel is certified Gold for Sustainability at Work . As one of Oregon's Healthiest Employers, the Nines offer perks that are comparable to progressive employers. + Medical, dental, & vision insurance + Health savings and flexible spending accounts + Basic Life and AD&D insurance + Company-paid short-term disability + Paid time off for vacation, sick time, and holidays + Eligible to participate in the Company's 401(k) program with employer matching + Employee assistance program + Tuition Reimbursement + Great discounts on Hotels, Restaurants, and much more. ID: _6_ Position Type: _Regular Full-Time_ Property : _The Nines_ Outlet: _Hotel_ Category: _Front Desk & Guest Services_ _Address_ : _525 SW Morrison St_ _City_ : _Portland_ _State_ : _Oregon_ EOE Protected Veterans/Disability
Why us? the Nines, A Luxury Collection Hotel, Portland is seeking a Night Audit Supervisor to join their renowned team. The perfect candidate is passionate about service and creating indigenous experiences for each guest! Poised in the heart of the city center , within the walls of the stately Meier & Frank Building one of Portland's most beloved landmarks, the Nines honors the structure's storied past, both in its striking decor and impeccable service. Individualistic design traits celebrate the surroundings of one of finest LEED Silver-certified hotels in Portland, providing the opportunity to truly experience the region's unique character. As part of Sage Hospitality , we passionately strive to be the best and create excellence in everything we do. We are known amongst our staff, our owners, our guests, and our communities as leaders in our field who are authentic, humble, innovative and flexible operators driven to anticipate needs and exceed expectations. Job Overview Supervises Night Audit staff ensuring an efficient operation producing excellent results for our guests. Audit, balance and report on the various areas of the hotel (e.g. food and beverage outlets, rooms/front desk, gift shop, etc.) to provide accurate, timely information and to ensure company and Hotel policies and procedures are followed and to prevent fraud. Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns. Responsibilities Supervise the operations of the night audit to ensure an optimal level of service and hospitality is provided to the guests. Train, direct the work of, resolve issues/problems and coach and counsel the overnight front desk team members to ensure a quality operation. Resolve customer issues, complaints, problems in a quick, efficient manner to maintain a high level of customer satisfaction and quality service. Audit, balance and report on all food and beverage outlets (e.g. restaurants, lounges, banquets, room service) cash and credit operations to include but not limited to checks, over/short figures/tally sheets, deposits, counts, house charges, promotional materials, postings, etc. and reset all registers to ensure accurate, timely information. Audit, balance, post and report on the front desk to include but not limited to; room charges, phone calls, zero balance folios, corrections, adjustments, taxes, disputed charges, over/short figures, deposits, etc., to ensure accuracy and verify proper cash handling procedures are followed. Audit, balance and prepare, verify and report on Room information to provide rooms management with a picture of how they are performing. Prepare and input statistics and income journal sheets for preparation of daily reports. Balance and close all bank ticket codes, daily. Run night audit final after insuring all revenues are in balance nightly. Greets and completes established check-in procedures for arriving guests on a daily basis, using both manual and computerized methods, in order to ensure guest are satisfied and in rooms as requested. Facilitates guest departure (check-out) on a daily basis by following established manual and computer procedures in order to close guest accounts and open the room for the next sell. Maintains good customer relations by keeping abreast of all in-house and area functions in order to answer questions and concerns with timely and knowledgeable responses, in person and on telephone. Operates the PBX equipment by accepting incoming calls, assisting outgoing calls, scheduling and setting wake-up calls and paging guests to provide guests with timely and efficient service. Perform the duties of a Front Desk Clerk including express checkouts. All other duties as assigned, requested or deemed necessary by management. Qualifications Education/Formal Training High school education or equivalent experience. Experience Accounting background preferred, but not required. Experience leading a team. Knowledge/Skills Ability to operate personal computer, cash register and calculator. Ability to compile facts and figures. Telephone and guest relations etiquette and skills. Moderate hearing required to communicate with guests. Excellent vision required for viewing of CRT screen. Excellent speech communication skills required to communicate with guests over the telephone. Excellent comprehension and literacy required for reading daily reports, numbers, etc. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 90% of shift is standing, Bending/kneeling - repeated bending and kneeling required while filing, Mobility - must be able to reach all areas of hotel to assist clients. Prolonged standing. Occasional carrying and lifting of files and office items up to 25 lbs. Environment Prolonged standing at indoor, thermostatically climate-controlled work station under florescent lighting. Work inside 95% Benefits the Nines Hotel is certified Gold for Sustainability at Work . As one of Oregon's Healthiest Employers, the Nines offer perks that are comparable to progressive employers. Medical, dental, & vision insurance Health savings and flexible spending accounts Basic Life and AD&D insurance Company-paid short-term disability Paid time off for vacation, sick time, and holidays Eligible to participate in the Company's 401(k) program with employer matching Employee assistance program Tuition Reimbursement Great discounts on Hotels, Restaurants, and much more. ID: 6 Position Type: Regular Full-Time Property : The Nines Outlet: Hotel Category: Front Desk & Guest Services Address : 525 SW Morrison St City : Portland State : Oregon EOE Protected Veterans/Disability
May 12, 2024
Full time
Why us? the Nines, A Luxury Collection Hotel, Portland is seeking a Night Audit Supervisor to join their renowned team. The perfect candidate is passionate about service and creating indigenous experiences for each guest! Poised in the heart of the city center , within the walls of the stately Meier & Frank Building one of Portland's most beloved landmarks, the Nines honors the structure's storied past, both in its striking decor and impeccable service. Individualistic design traits celebrate the surroundings of one of finest LEED Silver-certified hotels in Portland, providing the opportunity to truly experience the region's unique character. As part of Sage Hospitality , we passionately strive to be the best and create excellence in everything we do. We are known amongst our staff, our owners, our guests, and our communities as leaders in our field who are authentic, humble, innovative and flexible operators driven to anticipate needs and exceed expectations. Job Overview Supervises Night Audit staff ensuring an efficient operation producing excellent results for our guests. Audit, balance and report on the various areas of the hotel (e.g. food and beverage outlets, rooms/front desk, gift shop, etc.) to provide accurate, timely information and to ensure company and Hotel policies and procedures are followed and to prevent fraud. Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns. Responsibilities Supervise the operations of the night audit to ensure an optimal level of service and hospitality is provided to the guests. Train, direct the work of, resolve issues/problems and coach and counsel the overnight front desk team members to ensure a quality operation. Resolve customer issues, complaints, problems in a quick, efficient manner to maintain a high level of customer satisfaction and quality service. Audit, balance and report on all food and beverage outlets (e.g. restaurants, lounges, banquets, room service) cash and credit operations to include but not limited to checks, over/short figures/tally sheets, deposits, counts, house charges, promotional materials, postings, etc. and reset all registers to ensure accurate, timely information. Audit, balance, post and report on the front desk to include but not limited to; room charges, phone calls, zero balance folios, corrections, adjustments, taxes, disputed charges, over/short figures, deposits, etc., to ensure accuracy and verify proper cash handling procedures are followed. Audit, balance and prepare, verify and report on Room information to provide rooms management with a picture of how they are performing. Prepare and input statistics and income journal sheets for preparation of daily reports. Balance and close all bank ticket codes, daily. Run night audit final after insuring all revenues are in balance nightly. Greets and completes established check-in procedures for arriving guests on a daily basis, using both manual and computerized methods, in order to ensure guest are satisfied and in rooms as requested. Facilitates guest departure (check-out) on a daily basis by following established manual and computer procedures in order to close guest accounts and open the room for the next sell. Maintains good customer relations by keeping abreast of all in-house and area functions in order to answer questions and concerns with timely and knowledgeable responses, in person and on telephone. Operates the PBX equipment by accepting incoming calls, assisting outgoing calls, scheduling and setting wake-up calls and paging guests to provide guests with timely and efficient service. Perform the duties of a Front Desk Clerk including express checkouts. All other duties as assigned, requested or deemed necessary by management. Qualifications Education/Formal Training High school education or equivalent experience. Experience Accounting background preferred, but not required. Experience leading a team. Knowledge/Skills Ability to operate personal computer, cash register and calculator. Ability to compile facts and figures. Telephone and guest relations etiquette and skills. Moderate hearing required to communicate with guests. Excellent vision required for viewing of CRT screen. Excellent speech communication skills required to communicate with guests over the telephone. Excellent comprehension and literacy required for reading daily reports, numbers, etc. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 90% of shift is standing, Bending/kneeling - repeated bending and kneeling required while filing, Mobility - must be able to reach all areas of hotel to assist clients. Prolonged standing. Occasional carrying and lifting of files and office items up to 25 lbs. Environment Prolonged standing at indoor, thermostatically climate-controlled work station under florescent lighting. Work inside 95% Benefits the Nines Hotel is certified Gold for Sustainability at Work . As one of Oregon's Healthiest Employers, the Nines offer perks that are comparable to progressive employers. Medical, dental, & vision insurance Health savings and flexible spending accounts Basic Life and AD&D insurance Company-paid short-term disability Paid time off for vacation, sick time, and holidays Eligible to participate in the Company's 401(k) program with employer matching Employee assistance program Tuition Reimbursement Great discounts on Hotels, Restaurants, and much more. ID: 6 Position Type: Regular Full-Time Property : The Nines Outlet: Hotel Category: Front Desk & Guest Services Address : 525 SW Morrison St City : Portland State : Oregon EOE Protected Veterans/Disability
Position Title: Server (Apache Tee, Broken Arrow Tap House, Red Hat Grille, Casino F&B) Reports To: Restaurant Manager, Assistant Manager, Supervisor Supervises: N/A Summary of Position Responsible for providing guests with attentive and gracious service. Taking order, serving guests, upselling and describing specials and all menu items. Works as a team by assisting all guests in the dining room. Pre-bussing table in assigned area(s). Key Responsibilities and Performance/Behaviors Ability Can explain and demonstrate Hospitality Behaviors and Performance Standards. Understands where to get the information needed to complete tasks to standard. Can explain and demonstrate technical skills used to complete tasks to standard. Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard. Understands how to take ownership of problems and solve them when solutions may not be available. Can explain how to request help from others when needed to complete task or goal. Has complete knowledge and can tell others of IMGR&C products and services. Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner. Performance Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP's and task lists. Responds to obstacles; finds new ways to reach desired end results. In absence of guidance, acts and takes charge to respond to guest or internal customer needs. Responds to change by quickly applying talent and skills in a positive way to succeed. Supports achievement of Quality Goal; "Do it right the first time." Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair. Makes suggestions to improve performance. Behavior Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills). Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Respects individuality of others; continues to communicate in order to work together. Speaks positively about guests, other team members and our business in all situations on and off property. Treats other with respect in all situations. Service Serves others. Identifies and can communicate needs of guests and others. Takes quick action to serve others in a way that meets/exceeds their needs. Identifies ways to improve individual or team's service to others. Provides service outside job responsibilities if needed to help resort succeed. Takes ownership of guest problem(s) until it is solved. Professionalism Meets IMGR&C Appearance standards. Professionally supports IMGR&C reputation and image in all situations, on and off property. Attendance Meets IMG&C policy for attendance. Informs supervisor of future absence as far in advance as possible. Required to work all Marketing Special Events and Concerts. Communication Provides information others need to succeed, in time for them to use it. Shares with next shift the information needed for them to succeed. Listens to others without interruption; acts on their feedback when possible. Asks questions to better understand expectations of others. Reports all guest complaints and compliments to Supervisor or Manager. Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards. Team Work Puts Success of team ahead of personal success. Helps other team members succeed without being asked. Takes action to resolve conflict between individuals. Helps other departments achieve success. Reports ideas to increase team success and guest satisfaction to Supervisor or Manager. Does whatever is necessary to help department and resort success. Contributes ideas that support progress and success at shift, team and departmental meetings. Essential Duties and Responsibilities include the following and are subject to change at management's discretion: Describes all items in the menu including beverages and specials. Greets guest, take drink order and check I.D(s) for alcoholic beverage orders. Takes guest order accurately. Checks food presentation and delivers as ordered; i.e.: Soup or salad then entree and so on. Removes used, finished drinking ware. Checks with customers to ensure satisfaction. Prepares itemized guest ticket for final processing. Completes shift opening and closing side work as assigned. Fills in as a busser and/or greeter or any other needed position at the request of Restaurant Supervisor and/or Manager. Performs par checks on supplies and reports any replenishment of supplies necessary. Maintains a clean work area. Assists Greeter/Cashier by seating guests when necessary. Assists with bringing food to buffet line when necessary. Assists other departments when necessary. Any other duties as assigned. Adheres to all regulatory, departmental and casino policies and procedures. Supervisory Responsibilities Education and/or Experience Requirements Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork. High School Diploma or General Education Degree (GED) or six months to one year job-related experience and/or training; must be able to obtain a liquor server license. Mescalero Apache Tribal preference; bicultural experience preferred. Physical Demands The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position. While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours. Work Environment The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.
May 11, 2024
Full time
Position Title: Server (Apache Tee, Broken Arrow Tap House, Red Hat Grille, Casino F&B) Reports To: Restaurant Manager, Assistant Manager, Supervisor Supervises: N/A Summary of Position Responsible for providing guests with attentive and gracious service. Taking order, serving guests, upselling and describing specials and all menu items. Works as a team by assisting all guests in the dining room. Pre-bussing table in assigned area(s). Key Responsibilities and Performance/Behaviors Ability Can explain and demonstrate Hospitality Behaviors and Performance Standards. Understands where to get the information needed to complete tasks to standard. Can explain and demonstrate technical skills used to complete tasks to standard. Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard. Understands how to take ownership of problems and solve them when solutions may not be available. Can explain how to request help from others when needed to complete task or goal. Has complete knowledge and can tell others of IMGR&C products and services. Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner. Performance Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP's and task lists. Responds to obstacles; finds new ways to reach desired end results. In absence of guidance, acts and takes charge to respond to guest or internal customer needs. Responds to change by quickly applying talent and skills in a positive way to succeed. Supports achievement of Quality Goal; "Do it right the first time." Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair. Makes suggestions to improve performance. Behavior Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills). Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Respects individuality of others; continues to communicate in order to work together. Speaks positively about guests, other team members and our business in all situations on and off property. Treats other with respect in all situations. Service Serves others. Identifies and can communicate needs of guests and others. Takes quick action to serve others in a way that meets/exceeds their needs. Identifies ways to improve individual or team's service to others. Provides service outside job responsibilities if needed to help resort succeed. Takes ownership of guest problem(s) until it is solved. Professionalism Meets IMGR&C Appearance standards. Professionally supports IMGR&C reputation and image in all situations, on and off property. Attendance Meets IMG&C policy for attendance. Informs supervisor of future absence as far in advance as possible. Required to work all Marketing Special Events and Concerts. Communication Provides information others need to succeed, in time for them to use it. Shares with next shift the information needed for them to succeed. Listens to others without interruption; acts on their feedback when possible. Asks questions to better understand expectations of others. Reports all guest complaints and compliments to Supervisor or Manager. Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards. Team Work Puts Success of team ahead of personal success. Helps other team members succeed without being asked. Takes action to resolve conflict between individuals. Helps other departments achieve success. Reports ideas to increase team success and guest satisfaction to Supervisor or Manager. Does whatever is necessary to help department and resort success. Contributes ideas that support progress and success at shift, team and departmental meetings. Essential Duties and Responsibilities include the following and are subject to change at management's discretion: Describes all items in the menu including beverages and specials. Greets guest, take drink order and check I.D(s) for alcoholic beverage orders. Takes guest order accurately. Checks food presentation and delivers as ordered; i.e.: Soup or salad then entree and so on. Removes used, finished drinking ware. Checks with customers to ensure satisfaction. Prepares itemized guest ticket for final processing. Completes shift opening and closing side work as assigned. Fills in as a busser and/or greeter or any other needed position at the request of Restaurant Supervisor and/or Manager. Performs par checks on supplies and reports any replenishment of supplies necessary. Maintains a clean work area. Assists Greeter/Cashier by seating guests when necessary. Assists with bringing food to buffet line when necessary. Assists other departments when necessary. Any other duties as assigned. Adheres to all regulatory, departmental and casino policies and procedures. Supervisory Responsibilities Education and/or Experience Requirements Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork. High School Diploma or General Education Degree (GED) or six months to one year job-related experience and/or training; must be able to obtain a liquor server license. Mescalero Apache Tribal preference; bicultural experience preferred. Physical Demands The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position. While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours. Work Environment The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.