Benefits: Competitive salary Employee discounts Free food & snacks Free uniforms We're hiring a Tapas Deck Chef de Partie to join our world class team at Sonora Resort, a luxury all-inclusive Relais & Chateaux Resort, in the unspoiled wilderness of British Columbia. Nestled in the Discovery Islands, Sonora Resort is a remote location accessed by water taxi from the town of Campbell River on Vancouver Island. This is a Seasonal position that works on site at the Resort in shift work rotations. Seeking a start date of mid-May. Our team shares a deep appreciation for the unspoiled wilderness of British Columbia. Our opulent location is an undeniable draw for those seeking an exciting career with a side of adventure. We are completely submerged in the great outdoors with easy access to hiking trails, Florence Lake, and opportunities to get on the water to explore the Inside Passage. Each one of our team members contributes to the guest experience at Sonora Resort. Working at Sonora means you are part of a team of passionate and trained professionals focused on providing our guests with unique experiences and cherished memories. Sonora Resort is committed to creating an engaging and supportive work environment, with a focus on developing and promoting talent from within. We offer competitive compensation packages, exciting employee incentives and the opportunity to develop under the prestigious Relais & Châteaux banner. Resort Life All staff are provided with complimentary single bedroom accommodations. Complimentary wifi, cable TV and internet calling provided in each staff room. Complimentary meals, snacks and beverages provided from our Staff Kitchen Shift work is required from April until October; comprised of 14-21 working days and 4 non-working working days, subject to change during peak season; employees are expected to be flexible in their scheduling to meet the needs of the business. Water taxi transportation is provided to and from Campbell River for scheduled work shifts Staff are required to leave the resort on their scheduled non-working days and are responsible for securing further transportation and accommodation thereafter. Team Amenities on site include a staff lounge, fitness facility, hot tub, outdoor staff lounge area, access to trout ponds, hiking trails and Florence lake where a canoe and stand-up paddleboards are available for staff use. Enjoy other great work perks such as: 25% off at Sonora's Gift Shop and Island Currents Spa (Services & products) Special room rate for Employees & immediate family members visiting Sonora Resort Staff social events and opportunities to experience adventure tours & activities An Employee & Family Assistance Program offering counseling and mental health supports. Employee Referral Bonus Program We offer competitive wages, paid hourly, with opportunities for overtime, plus gratuities. Position Summary A Tapas Deck Chef de Partie at Sonora Resort will have a passion for delivering unique and exquisite dishes that compliment a world class dining experience. This position is responsible for executing a separate menu from an exterior location, as well keeping a clean and organized station during prep and service. The Tapas Deck Chef de Partie is responsible for cooking during lunch service coordinating with the Sous Chef on the pass, as well as during the time between lunch service and dinner service. Job Duties Demonstrate desired service behaviors in accordance with Relais and Chateaux expectations. Receive, clean and store all products that arrive from the dock as per the chef's standards. Ensure all daily and weekly cleaning tasks are completed and up to standards. Responsible for maintaining their workstations to the chef's standards. Responsible for the production and execution of all tapas items for that day's regular service or banquet. Responsible for creating a daily feature. Knowledgeable of all regular and special menu items as well as any changes daily. Assist in the cleaning/scrubbing of the entire kitchen at the end of the day's services. Ensure effective working relationships and clear communication is maintained with all colleagues and departments. Qualifications Applicant must be legally eligible to work in Canada. Must be fluent in English, second language an asset. First Aid certificates are an asset. Current Foodsafe Certificate. Culinary Arts levels 1,2 or 3. Red Seal is considered an asset. About Sonora Resort Sonora Resort, a Relais & Chateâux property, is located on Sonora Island in the Discovery Islands of British Columbia. It is accessible by boat or air, and 50 minutes by helicopter from Vancouver. Known as one of Canada's hidden gems, Sonora has a unique place in the world because of its secluded location, abundance of natural beauty and wildlife, with luxury accommodations and gourmet cuisine. Sonora is part of the Relais & Chateâux association of the world's finest hoteliers, chefs and restaurateurs that has set the standard for excellence in hospitality. Whether you have an adventurous heart or a desire to live in a remarkable wild place such as this, you will find all kinds of career options at Sonora Resort. We encourage you to visit our website at
May 01, 2024
Full time
Benefits: Competitive salary Employee discounts Free food & snacks Free uniforms We're hiring a Tapas Deck Chef de Partie to join our world class team at Sonora Resort, a luxury all-inclusive Relais & Chateaux Resort, in the unspoiled wilderness of British Columbia. Nestled in the Discovery Islands, Sonora Resort is a remote location accessed by water taxi from the town of Campbell River on Vancouver Island. This is a Seasonal position that works on site at the Resort in shift work rotations. Seeking a start date of mid-May. Our team shares a deep appreciation for the unspoiled wilderness of British Columbia. Our opulent location is an undeniable draw for those seeking an exciting career with a side of adventure. We are completely submerged in the great outdoors with easy access to hiking trails, Florence Lake, and opportunities to get on the water to explore the Inside Passage. Each one of our team members contributes to the guest experience at Sonora Resort. Working at Sonora means you are part of a team of passionate and trained professionals focused on providing our guests with unique experiences and cherished memories. Sonora Resort is committed to creating an engaging and supportive work environment, with a focus on developing and promoting talent from within. We offer competitive compensation packages, exciting employee incentives and the opportunity to develop under the prestigious Relais & Châteaux banner. Resort Life All staff are provided with complimentary single bedroom accommodations. Complimentary wifi, cable TV and internet calling provided in each staff room. Complimentary meals, snacks and beverages provided from our Staff Kitchen Shift work is required from April until October; comprised of 14-21 working days and 4 non-working working days, subject to change during peak season; employees are expected to be flexible in their scheduling to meet the needs of the business. Water taxi transportation is provided to and from Campbell River for scheduled work shifts Staff are required to leave the resort on their scheduled non-working days and are responsible for securing further transportation and accommodation thereafter. Team Amenities on site include a staff lounge, fitness facility, hot tub, outdoor staff lounge area, access to trout ponds, hiking trails and Florence lake where a canoe and stand-up paddleboards are available for staff use. Enjoy other great work perks such as: 25% off at Sonora's Gift Shop and Island Currents Spa (Services & products) Special room rate for Employees & immediate family members visiting Sonora Resort Staff social events and opportunities to experience adventure tours & activities An Employee & Family Assistance Program offering counseling and mental health supports. Employee Referral Bonus Program We offer competitive wages, paid hourly, with opportunities for overtime, plus gratuities. Position Summary A Tapas Deck Chef de Partie at Sonora Resort will have a passion for delivering unique and exquisite dishes that compliment a world class dining experience. This position is responsible for executing a separate menu from an exterior location, as well keeping a clean and organized station during prep and service. The Tapas Deck Chef de Partie is responsible for cooking during lunch service coordinating with the Sous Chef on the pass, as well as during the time between lunch service and dinner service. Job Duties Demonstrate desired service behaviors in accordance with Relais and Chateaux expectations. Receive, clean and store all products that arrive from the dock as per the chef's standards. Ensure all daily and weekly cleaning tasks are completed and up to standards. Responsible for maintaining their workstations to the chef's standards. Responsible for the production and execution of all tapas items for that day's regular service or banquet. Responsible for creating a daily feature. Knowledgeable of all regular and special menu items as well as any changes daily. Assist in the cleaning/scrubbing of the entire kitchen at the end of the day's services. Ensure effective working relationships and clear communication is maintained with all colleagues and departments. Qualifications Applicant must be legally eligible to work in Canada. Must be fluent in English, second language an asset. First Aid certificates are an asset. Current Foodsafe Certificate. Culinary Arts levels 1,2 or 3. Red Seal is considered an asset. About Sonora Resort Sonora Resort, a Relais & Chateâux property, is located on Sonora Island in the Discovery Islands of British Columbia. It is accessible by boat or air, and 50 minutes by helicopter from Vancouver. Known as one of Canada's hidden gems, Sonora has a unique place in the world because of its secluded location, abundance of natural beauty and wildlife, with luxury accommodations and gourmet cuisine. Sonora is part of the Relais & Chateâux association of the world's finest hoteliers, chefs and restaurateurs that has set the standard for excellence in hospitality. Whether you have an adventurous heart or a desire to live in a remarkable wild place such as this, you will find all kinds of career options at Sonora Resort. We encourage you to visit our website at
Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 01, 2024
Full time
Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Pay: $0 per year - $0 per year The Restaurant Executive Chef is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations. Essential Duties & Responsibilities Manage and direct the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Ensure all food preparation licenses and training (as required) is maintained by all pack members Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement Maintain working rapport with all hotel staff for efficient operation and service to guests Monitor staff performance, product quality and production flow; foster improvement where necessary Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations Confer with Director of Food and Beverage regarding new selections and changes Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.) Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures Basic Qualifications & Skills High School degree or equivalent 5+ years experience in restaurant kitchen(s) 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree Previous Executive Chef experience Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
May 01, 2024
Full time
Pay: $0 per year - $0 per year The Restaurant Executive Chef is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations. Essential Duties & Responsibilities Manage and direct the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Ensure all food preparation licenses and training (as required) is maintained by all pack members Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement Maintain working rapport with all hotel staff for efficient operation and service to guests Monitor staff performance, product quality and production flow; foster improvement where necessary Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations Confer with Director of Food and Beverage regarding new selections and changes Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.) Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures Basic Qualifications & Skills High School degree or equivalent 5+ years experience in restaurant kitchen(s) 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree Previous Executive Chef experience Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
Benefits: Company parties Competitive salary Free food & snacks Free uniforms Wellness resources We're hiring a Fine Dining Server to join our world class team at Sonora Resort, a luxury all-inclusive Relais & Chateaux Resort, in the unspoiled wilderness of British Columbia. Nestled in the Discovery Islands, Sonora Resort is a remote location accessed by water taxi from the town of Campbell River on Vancouver Island. This is a Seasonal position that works on site at the Resort in shift work rotations. Seeking a start date of mid-April. Our team shares a deep appreciation for the unspoiled wilderness of British Columbia. Our opulent location is an undeniable draw for those seeking an exciting career with a side of adventure. We are completely submerged in the great outdoors with easy access to hiking trails, Florence Lake, and opportunities to get on the water to explore the Inside Passage. Each one of our team members contributes to the guest experience at Sonora Resort. Working at Sonora means you are part of a team of passionate and trained professionals focused on providing our guests with unique experiences and cherished memories. Sonora Resort is committed to creating an engaging and supportive work environment, with a focus on developing and promoting talent from within. We offer competitive compensation packages, exciting employee incentives and the opportunity to develop under the prestigious Relais & Châteaux banner. Resort Life All staff are provided with complimentary single bedroom accommodations. Complimentary wifi, cable TV and internet calling provided in each staff room. Complimentary meals, snacks and beverages provided from our Staff Kitchen Shift work is required from April until October; comprised of 10-21 working days and 4 non-working working days, subject to change during peak season; employees are expected to be flexible in their scheduling to meet the needs of the business. Water taxi transportation is provided to and from Campbell River for scheduled work shifts Staff are required to leave the resort on their scheduled non-working days and are responsible for securing further transportation and accommodation thereafter. Team Amenities on site include a staff lounge, fitness facility, hot tub, outdoor staff lounge area, access to trout ponds, hiking trails and Florence Lake where a canoe and stand-up paddleboards are available for staff use. Enjoy other great work perks such as: 25% off at Sonora's Gift Shop and Island Currents Spa (Services & products) Special room rate for Employees & immediate family members visiting Sonora Resort Staff social events and opportunities to experience adventure tours & activities An Employee & Family Assistance Program offering counseling and mental health supports. Employee Referral Bonus Program We offer competitive wages, paid hourly, with opportunities for overtime, plus gratuities. Position Summary A Fine Dining Server at Sonora Resort will have a passion for delivering unique and exquisite service that compliment a world class dining experience. A fine dining server will be expected to work as a team with colleagues to prepare and serve the assigned service or function. Job Duties Demonstrate desired service behaviors in accordance with Relais and Chateaux expectations. Greet, seat, and serve guests in the dining room. Ensure all daily and weekly cleaning tasks are completed and up to standards. Responsible for maintaining cleanliness of the dining room and stations. Knowledgeable of all regular and special menu items as well as any changes daily. Able to read service tickets and deliver food to the correct seat numbers. Assist bartenders with service and stocking duties. Physically demanding and repetitive tasks, handling heavy loads, combination of sitting, walking, standing for extended periods of time, bending, crouching, kneeling. Qualifications Three (3) years of experience in fine dining; experience in a live-in resort environment is preferred. High School Diploma required. Any additional education or experience in the Hospitality, Tourism, or related fields would be an asset. Experience working with a POS system. Beginner WSET qualifications are considered an asset. Must be fluent in English, second language an asset. First Aid certificates are an asset. Must have a valid serving it right number. Applicant must be legally eligible to work in Canada. Skills & Characteristics Exemplary customer service skills and a demonstrated willingness to exceed guest expectations. Ability to work cohesively with fellow colleagues as a part of a team or independently with minimum supervision. Adapts easily to change; works quickly and accurately under pressure, tight deadlines and multiple priorities. Demonstrates willingness to exceed guest expectations. Ability to work cohesively with fellow colleagues as part of a team or independently with minimum supervision. Effective decision making and problem-solving capabilities demonstrating sound judgement. Trustworthy with sensitive or confidential company information. About Sonora Resort Sonora Resort, a Relais & Chateâux property, is located on Sonora Island in the Discovery Islands of British Columbia. It is accessible by boat or air, and 50 minutes by helicopter from Vancouver. Known as one of Canada's hidden gems, Sonora has a unique place in the world because of its secluded location, abundance of natural beauty and wildlife, with luxury accommodations and gourmet cuisine. Sonora is part of the Relais & Chateâux association of the world's finest hoteliers, chefs and restaurateurs that has set the standard for excellence in hospitality. Whether you have an adventurous heart or a desire to live in a remarkable wild place such as this, you will find all kinds of career options at Sonora Resort. We encourage you to visit our website at
May 01, 2024
Full time
Benefits: Company parties Competitive salary Free food & snacks Free uniforms Wellness resources We're hiring a Fine Dining Server to join our world class team at Sonora Resort, a luxury all-inclusive Relais & Chateaux Resort, in the unspoiled wilderness of British Columbia. Nestled in the Discovery Islands, Sonora Resort is a remote location accessed by water taxi from the town of Campbell River on Vancouver Island. This is a Seasonal position that works on site at the Resort in shift work rotations. Seeking a start date of mid-April. Our team shares a deep appreciation for the unspoiled wilderness of British Columbia. Our opulent location is an undeniable draw for those seeking an exciting career with a side of adventure. We are completely submerged in the great outdoors with easy access to hiking trails, Florence Lake, and opportunities to get on the water to explore the Inside Passage. Each one of our team members contributes to the guest experience at Sonora Resort. Working at Sonora means you are part of a team of passionate and trained professionals focused on providing our guests with unique experiences and cherished memories. Sonora Resort is committed to creating an engaging and supportive work environment, with a focus on developing and promoting talent from within. We offer competitive compensation packages, exciting employee incentives and the opportunity to develop under the prestigious Relais & Châteaux banner. Resort Life All staff are provided with complimentary single bedroom accommodations. Complimentary wifi, cable TV and internet calling provided in each staff room. Complimentary meals, snacks and beverages provided from our Staff Kitchen Shift work is required from April until October; comprised of 10-21 working days and 4 non-working working days, subject to change during peak season; employees are expected to be flexible in their scheduling to meet the needs of the business. Water taxi transportation is provided to and from Campbell River for scheduled work shifts Staff are required to leave the resort on their scheduled non-working days and are responsible for securing further transportation and accommodation thereafter. Team Amenities on site include a staff lounge, fitness facility, hot tub, outdoor staff lounge area, access to trout ponds, hiking trails and Florence Lake where a canoe and stand-up paddleboards are available for staff use. Enjoy other great work perks such as: 25% off at Sonora's Gift Shop and Island Currents Spa (Services & products) Special room rate for Employees & immediate family members visiting Sonora Resort Staff social events and opportunities to experience adventure tours & activities An Employee & Family Assistance Program offering counseling and mental health supports. Employee Referral Bonus Program We offer competitive wages, paid hourly, with opportunities for overtime, plus gratuities. Position Summary A Fine Dining Server at Sonora Resort will have a passion for delivering unique and exquisite service that compliment a world class dining experience. A fine dining server will be expected to work as a team with colleagues to prepare and serve the assigned service or function. Job Duties Demonstrate desired service behaviors in accordance with Relais and Chateaux expectations. Greet, seat, and serve guests in the dining room. Ensure all daily and weekly cleaning tasks are completed and up to standards. Responsible for maintaining cleanliness of the dining room and stations. Knowledgeable of all regular and special menu items as well as any changes daily. Able to read service tickets and deliver food to the correct seat numbers. Assist bartenders with service and stocking duties. Physically demanding and repetitive tasks, handling heavy loads, combination of sitting, walking, standing for extended periods of time, bending, crouching, kneeling. Qualifications Three (3) years of experience in fine dining; experience in a live-in resort environment is preferred. High School Diploma required. Any additional education or experience in the Hospitality, Tourism, or related fields would be an asset. Experience working with a POS system. Beginner WSET qualifications are considered an asset. Must be fluent in English, second language an asset. First Aid certificates are an asset. Must have a valid serving it right number. Applicant must be legally eligible to work in Canada. Skills & Characteristics Exemplary customer service skills and a demonstrated willingness to exceed guest expectations. Ability to work cohesively with fellow colleagues as a part of a team or independently with minimum supervision. Adapts easily to change; works quickly and accurately under pressure, tight deadlines and multiple priorities. Demonstrates willingness to exceed guest expectations. Ability to work cohesively with fellow colleagues as part of a team or independently with minimum supervision. Effective decision making and problem-solving capabilities demonstrating sound judgement. Trustworthy with sensitive or confidential company information. About Sonora Resort Sonora Resort, a Relais & Chateâux property, is located on Sonora Island in the Discovery Islands of British Columbia. It is accessible by boat or air, and 50 minutes by helicopter from Vancouver. Known as one of Canada's hidden gems, Sonora has a unique place in the world because of its secluded location, abundance of natural beauty and wildlife, with luxury accommodations and gourmet cuisine. Sonora is part of the Relais & Chateâux association of the world's finest hoteliers, chefs and restaurateurs that has set the standard for excellence in hospitality. Whether you have an adventurous heart or a desire to live in a remarkable wild place such as this, you will find all kinds of career options at Sonora Resort. We encourage you to visit our website at
Benefits: Company parties Competitive salary Employee discounts Free food & snacks Free uniforms Training & development Wellness resources We're hiring a Dining Room Supervisor to join our world class team at Sonora Resort, a luxury all-inclusive Relais & Chateaux Resort, in the unspoiled wilderness of British Columbia. Nestled in the Discovery Islands, Sonora Resort is a remote location accessed by water taxi from the town of Campbell River on Vancouver Island. This is a Seasonal position that works on site at the Resort in shift work rotations. Seeking a start date as soon as possible. Our team shares a deep appreciation for the unspoiled wilderness of British Columbia. Our opulent location is an undeniable draw for those seeking an exciting career with a side of adventure. We are completely submerged in the great outdoors with easy access to hiking trails, Florence Lake, and opportunities to get on the water to explore the Inside Passage. Each one of our team members contributes to the guest experience at Sonora Resort. Working at Sonora means you are part of a team of passionate and trained professionals focused on providing our guests with unique experiences and cherished memories. Sonora Resort is committed to creating an engaging and supportive work environment, with a focus on developing and promoting talent from within. We offer competitive compensation packages, exciting employee incentives and the opportunity to develop under the prestigious Relais & Châteaux banner. Resort Life All staff are provided with complimentary single bedroom accommodations. Complimentary wifi, cable TV and internet calling provided in each staff room. Complimentary meals, snacks and beverages provided from our Staff Kitchen Shift work is required from April until October; comprised of 10-21 working days and 4 non-working working days, subject to change during peak season; employees are expected to be flexible in their scheduling to meet the needs of the business. Water taxi transportation is provided to and from Campbell River for scheduled work shifts Staff are required to leave the resort on their scheduled non-working days and are responsible for securing further transportation and accommodation thereafter. Team Amenities on site include a staff lounge, fitness facility, hot tub, outdoor staff lounge area, access to trout ponds, hiking trails and Florence Lake where a canoe and stand-up paddleboards are available for staff use. Enjoy other great work perks such as: 25% off at Sonora's Gift Shop and Island Currents Spa (Services & products) Special room rate for Employees & immediate family members visiting Sonora Resort Staff social events and opportunities to experience adventure tours & activities An Employee & Family Assistance Program offering counseling and mental health supports. Employee Referral Bonus Program We offer competitive wages, paid hourly, with opportunities for overtime, plus gratuities. Position Summary A Dining Room Supervisor at Sonora Resort will have a passion for excellence in guest service and a strong background in fine dining. They will assist with direction and leadership in an effective and efficient day-to-day operation of the restaurant including supervising a team of direct reports and ensuring a world class fine dining experience for our guests Job Duties Set expectations and hold the team accountable for demonstrating desired service behaviors in accordance with Relais and Chateaux expectations. Manage reservations and floor plans. Greet and seat guests. Assist with managing the floor or expediting when needed. Edit, print and ensure menus are current. Assist with monthly inventory. POS programming and reporting. Ensure all daily and weekly cleaning tasks are completed and up to standards. Responsible for maintaining cleanliness of the dining room and stations. Knowledgeable of all regular and special menu items as well as any changes daily. Able to read service tickets and deliver food to the correct seat numbers. Assist bartenders with service and stocking duties. Physically demanding and repetitive tasks, handling heavy loads, combination of sitting, walking, standing for extended periods of time, bending, crouching, kneeling. Qualifications Five (5) years of experience in fine dining service 1-2 years of supervisory experience, preferably in a fine dining setting. High School Diploma required. Any additional education or experience in the Hospitality, Tourism, or related fields would be an asset. Experience working with a POS system. Beginner WSET qualifications are considered an asset. Must be fluent in English, second language an asset. First Aid certificates are an asset. Must have a valid serving it right number. Applicant must be legally eligible to work in Canada. About Sonora Resort Sonora Resort, a Relais & Chateâux property, is located on Sonora Island in the Discovery Islands of British Columbia. It is accessible by boat or air, and 50 minutes by helicopter from Vancouver. Known as one of Canada's hidden gems, Sonora has a unique place in the world because of its secluded location, abundance of natural beauty and wildlife, with luxury accommodations and gourmet cuisine. Sonora is part of the Relais & Chateâux association of the world's finest hoteliers, chefs and restaurateurs that has set the standard for excellence in hospitality. Whether you have an adventurous heart or a desire to live in a remarkable wild place such as this, you will find all kinds of career options at Sonora Resort. We encourage you to visit our website at
May 01, 2024
Full time
Benefits: Company parties Competitive salary Employee discounts Free food & snacks Free uniforms Training & development Wellness resources We're hiring a Dining Room Supervisor to join our world class team at Sonora Resort, a luxury all-inclusive Relais & Chateaux Resort, in the unspoiled wilderness of British Columbia. Nestled in the Discovery Islands, Sonora Resort is a remote location accessed by water taxi from the town of Campbell River on Vancouver Island. This is a Seasonal position that works on site at the Resort in shift work rotations. Seeking a start date as soon as possible. Our team shares a deep appreciation for the unspoiled wilderness of British Columbia. Our opulent location is an undeniable draw for those seeking an exciting career with a side of adventure. We are completely submerged in the great outdoors with easy access to hiking trails, Florence Lake, and opportunities to get on the water to explore the Inside Passage. Each one of our team members contributes to the guest experience at Sonora Resort. Working at Sonora means you are part of a team of passionate and trained professionals focused on providing our guests with unique experiences and cherished memories. Sonora Resort is committed to creating an engaging and supportive work environment, with a focus on developing and promoting talent from within. We offer competitive compensation packages, exciting employee incentives and the opportunity to develop under the prestigious Relais & Châteaux banner. Resort Life All staff are provided with complimentary single bedroom accommodations. Complimentary wifi, cable TV and internet calling provided in each staff room. Complimentary meals, snacks and beverages provided from our Staff Kitchen Shift work is required from April until October; comprised of 10-21 working days and 4 non-working working days, subject to change during peak season; employees are expected to be flexible in their scheduling to meet the needs of the business. Water taxi transportation is provided to and from Campbell River for scheduled work shifts Staff are required to leave the resort on their scheduled non-working days and are responsible for securing further transportation and accommodation thereafter. Team Amenities on site include a staff lounge, fitness facility, hot tub, outdoor staff lounge area, access to trout ponds, hiking trails and Florence Lake where a canoe and stand-up paddleboards are available for staff use. Enjoy other great work perks such as: 25% off at Sonora's Gift Shop and Island Currents Spa (Services & products) Special room rate for Employees & immediate family members visiting Sonora Resort Staff social events and opportunities to experience adventure tours & activities An Employee & Family Assistance Program offering counseling and mental health supports. Employee Referral Bonus Program We offer competitive wages, paid hourly, with opportunities for overtime, plus gratuities. Position Summary A Dining Room Supervisor at Sonora Resort will have a passion for excellence in guest service and a strong background in fine dining. They will assist with direction and leadership in an effective and efficient day-to-day operation of the restaurant including supervising a team of direct reports and ensuring a world class fine dining experience for our guests Job Duties Set expectations and hold the team accountable for demonstrating desired service behaviors in accordance with Relais and Chateaux expectations. Manage reservations and floor plans. Greet and seat guests. Assist with managing the floor or expediting when needed. Edit, print and ensure menus are current. Assist with monthly inventory. POS programming and reporting. Ensure all daily and weekly cleaning tasks are completed and up to standards. Responsible for maintaining cleanliness of the dining room and stations. Knowledgeable of all regular and special menu items as well as any changes daily. Able to read service tickets and deliver food to the correct seat numbers. Assist bartenders with service and stocking duties. Physically demanding and repetitive tasks, handling heavy loads, combination of sitting, walking, standing for extended periods of time, bending, crouching, kneeling. Qualifications Five (5) years of experience in fine dining service 1-2 years of supervisory experience, preferably in a fine dining setting. High School Diploma required. Any additional education or experience in the Hospitality, Tourism, or related fields would be an asset. Experience working with a POS system. Beginner WSET qualifications are considered an asset. Must be fluent in English, second language an asset. First Aid certificates are an asset. Must have a valid serving it right number. Applicant must be legally eligible to work in Canada. About Sonora Resort Sonora Resort, a Relais & Chateâux property, is located on Sonora Island in the Discovery Islands of British Columbia. It is accessible by boat or air, and 50 minutes by helicopter from Vancouver. Known as one of Canada's hidden gems, Sonora has a unique place in the world because of its secluded location, abundance of natural beauty and wildlife, with luxury accommodations and gourmet cuisine. Sonora is part of the Relais & Chateâux association of the world's finest hoteliers, chefs and restaurateurs that has set the standard for excellence in hospitality. Whether you have an adventurous heart or a desire to live in a remarkable wild place such as this, you will find all kinds of career options at Sonora Resort. We encourage you to visit our website at
Job Description Job Title: Assistant Food & Beverage Manager Sofitel New York is looking for an Assistant F&B Manager who is an enthusiastic, hospitality-oriented professional to oversee restaurant and in-room dining operations, providing outstanding service to ensure total guest satisfaction in compliance with company policies and procedures. Establish and support a high level of cooperation and teamwork in all areas of Food & Beverage and among other departments. What you will be doing: Conveys the hotel's image and atmosphere through his/her exemplary attitude, warm and friendly welcome, availability and frequent presence in the field. Manage and motivate the teams in order to improve sales and the quality of F&B services. Improve the department's results by increasing sales and the productivity of F&B points of sale This position will supervise Ambassadors in the shift operations and liaise with kitchen staff as appropriate in order to achieve customer satisfaction and quality service. Handle guest comments and complaints, ensuring follow-up Develop close relationships with guests to encourage loyalty Ensure guests receive a warm and personalized welcome and receive excellent service at all times Lead by example when attending to guest requests. Constantly strive to provide Total Customer Satisfaction Handle multiple priorities and exercises good judgment when dealing with all guest situations Maintain staff focus on 'the Customer's need', individualizing and personalizing service where possible, encourage staff to use initiative Organize and supervise the preparation of points of sale according to activity forecasts Ensure that reference standards are properly applied In conjunction with the Head Chef, prepare menus, organize purchases and ensure updates and application of cooking instructions Assist with changes in the menu, set prices and organize the work for the day in coordination with the Head Chef. Oversee the booking and manages service of restaurant parties, special events and room service hospitality suites. Understand the impact of department's operation on the overall property financial goals. Develop excellent relations with guests Set daily sales targets for the team Analyse guests' comments and shares them with the team Launch and deploy marketing initiatives in the local area in order to increase revenue Work in close collaboration with the sales department to ensure a high standard of service and satisfaction for meetings customers Use sense of creativity and innovation to facilitate commercial operations Build strong relationship with surrounding businesses and offices to help promote the bar business and small restaurant parties. This position assists with the management and coordination of all aspects of the Hotel's Restaurant, Bar, Room Service in all capacities insuring top efficiency and highest guest satisfaction. Ensures that management results are in line with the hotel's targets Guarantee the respect of procedures governing cash operations administration and audits, in line with the brand's internal audit guidelines, Draw up, implements and ensures that internal checks are properly carried out Supervise purchasing for the outlets, manages stocks and checks that, AccorShop purchasing targets are met as decided by the brand, Ensure that the equipment and cultural assets of the department remain in good condition and working order, Update the cash register system and compiles and prepares various reports Work and assist in other areas of the hotel if needed Ensure that food and beverage costs comply with requirements defined by the hotel and the brand Salary range for this position is $62-68k.
May 01, 2024
Full time
Job Description Job Title: Assistant Food & Beverage Manager Sofitel New York is looking for an Assistant F&B Manager who is an enthusiastic, hospitality-oriented professional to oversee restaurant and in-room dining operations, providing outstanding service to ensure total guest satisfaction in compliance with company policies and procedures. Establish and support a high level of cooperation and teamwork in all areas of Food & Beverage and among other departments. What you will be doing: Conveys the hotel's image and atmosphere through his/her exemplary attitude, warm and friendly welcome, availability and frequent presence in the field. Manage and motivate the teams in order to improve sales and the quality of F&B services. Improve the department's results by increasing sales and the productivity of F&B points of sale This position will supervise Ambassadors in the shift operations and liaise with kitchen staff as appropriate in order to achieve customer satisfaction and quality service. Handle guest comments and complaints, ensuring follow-up Develop close relationships with guests to encourage loyalty Ensure guests receive a warm and personalized welcome and receive excellent service at all times Lead by example when attending to guest requests. Constantly strive to provide Total Customer Satisfaction Handle multiple priorities and exercises good judgment when dealing with all guest situations Maintain staff focus on 'the Customer's need', individualizing and personalizing service where possible, encourage staff to use initiative Organize and supervise the preparation of points of sale according to activity forecasts Ensure that reference standards are properly applied In conjunction with the Head Chef, prepare menus, organize purchases and ensure updates and application of cooking instructions Assist with changes in the menu, set prices and organize the work for the day in coordination with the Head Chef. Oversee the booking and manages service of restaurant parties, special events and room service hospitality suites. Understand the impact of department's operation on the overall property financial goals. Develop excellent relations with guests Set daily sales targets for the team Analyse guests' comments and shares them with the team Launch and deploy marketing initiatives in the local area in order to increase revenue Work in close collaboration with the sales department to ensure a high standard of service and satisfaction for meetings customers Use sense of creativity and innovation to facilitate commercial operations Build strong relationship with surrounding businesses and offices to help promote the bar business and small restaurant parties. This position assists with the management and coordination of all aspects of the Hotel's Restaurant, Bar, Room Service in all capacities insuring top efficiency and highest guest satisfaction. Ensures that management results are in line with the hotel's targets Guarantee the respect of procedures governing cash operations administration and audits, in line with the brand's internal audit guidelines, Draw up, implements and ensures that internal checks are properly carried out Supervise purchasing for the outlets, manages stocks and checks that, AccorShop purchasing targets are met as decided by the brand, Ensure that the equipment and cultural assets of the department remain in good condition and working order, Update the cash register system and compiles and prepares various reports Work and assist in other areas of the hotel if needed Ensure that food and beverage costs comply with requirements defined by the hotel and the brand Salary range for this position is $62-68k.