At Cactus Club Cafe, we love what we do, and we love the people we do it with. As one of the most innovative restaurant concepts in Canada, we are continuously celebrated as one of the country's best places to work. We firmly believe in creating a workplace where everyone feels welcome, supported and valued. Today, the restaurant is a national brand, and is experiencing the fastest growth in its history. We are looking to hire part-time and full-time Dishwashers at our Yaletown location! ABOUT THE ROLE: A Dishwasher at Cactus Club Cafe is the heartbeat of the kitchen who builds a strong foundation to create a successful career in the culinary industry. YOU ARE: An organized and efficient team player with a strong work ethic Passionate about culinary arts with a focus on an exceptional guest experience Eager to learn the process of operating a busy kitchen Versed in food safety to ensure the highest standards are executed Experienced in completing inventory checks for food items WE WILL: Hold ourselves to the highest standard as a Platinum member of Canada's 50 Best Managed Companies, a Top Employer for Young People, and one of Canada's 10 Most Admired Corporate Cultures Offer flexible scheduling and 50% off your Cactus menu favourites on shift Provide continuous training and development opportunities Ensure you work with a FUN team! Check us out on _Continuously on the grow, Cactus Club Cafe is one of the most successful concepts in Canada and our expansion will continue. We are always looking for talented and inspiring individuals to join our team._ Please note, due to the high volume of applicants we will only reach out if you are selected to move forward in the interview process. Job Types: Full-time, Part-time Pay: $17.00-$19.00 per hour Schedule: Evening shift Supplemental pay types: Tips Ability to commute/relocate: Vancouver, BC V6B 1R2: reliably commute or plan to relocate before starting work (required) Work Location: In person
May 17, 2024
Full time
At Cactus Club Cafe, we love what we do, and we love the people we do it with. As one of the most innovative restaurant concepts in Canada, we are continuously celebrated as one of the country's best places to work. We firmly believe in creating a workplace where everyone feels welcome, supported and valued. Today, the restaurant is a national brand, and is experiencing the fastest growth in its history. We are looking to hire part-time and full-time Dishwashers at our Yaletown location! ABOUT THE ROLE: A Dishwasher at Cactus Club Cafe is the heartbeat of the kitchen who builds a strong foundation to create a successful career in the culinary industry. YOU ARE: An organized and efficient team player with a strong work ethic Passionate about culinary arts with a focus on an exceptional guest experience Eager to learn the process of operating a busy kitchen Versed in food safety to ensure the highest standards are executed Experienced in completing inventory checks for food items WE WILL: Hold ourselves to the highest standard as a Platinum member of Canada's 50 Best Managed Companies, a Top Employer for Young People, and one of Canada's 10 Most Admired Corporate Cultures Offer flexible scheduling and 50% off your Cactus menu favourites on shift Provide continuous training and development opportunities Ensure you work with a FUN team! Check us out on _Continuously on the grow, Cactus Club Cafe is one of the most successful concepts in Canada and our expansion will continue. We are always looking for talented and inspiring individuals to join our team._ Please note, due to the high volume of applicants we will only reach out if you are selected to move forward in the interview process. Job Types: Full-time, Part-time Pay: $17.00-$19.00 per hour Schedule: Evening shift Supplemental pay types: Tips Ability to commute/relocate: Vancouver, BC V6B 1R2: reliably commute or plan to relocate before starting work (required) Work Location: In person
Job Description Position Summary: The Dietary Services Manager assists in preparing food in accordance with the approved menu, current standards, guidelines, and regulations. Primary Responsibilities: 1. Report to work on time every day as scheduled and ready to carry out duties. 2. Must be able to react to changes in schedules in a productive manner. 3. Must be alert and able to identify a safety hazard, should one occur, in order to avoid it and to report it immediately to the appropriate person or, if directed, to take corrective measures to eliminate the hazard. 4. Prepare and serve meals at 8 am, Noon, and 5 PM. (times subject to change) 5. Be able to follow written menus and make menu suggestions, using all food groups. 6. Make sure all usable leftovers are covered, labeled, dated and stored in proper place. 7. Know state and local food service regulations i.e. including but not inclusive to: • Keep thermometers in place and follow state regulations regarding temps • Any food product out of original wrapping is dated and labeled • Be aware and follow all state required rules regarding preparation, storage, service and planning of all foods. • Know proper cleaning procedures 8. Making mealtimes enjoyable by being attentive to the needs of the residents, treating them with kindness. 9. Procurement of food from various vendors within strict monetary limits based on per diem forecasted each month by director 10. Maintain a complete and accurate inventory of all food items making a priority of portion control and cost; eliminate waste 11. Procurement of all non-food supply items for kitchen and housekeeping staff based on budget dictated by director 12. Know residents food likes and dislikes so as not to serve meals not preferred. 13. Daily clean kitchen, dining room, and pantry. 14. Make a priority of portion control and cost; eliminate waste. 15. Must be able to work with various products such as cleansers, bleach, and cleaning fluids. 16. Hire and manage culinary staff, providing training and guidance in all areas of food preparation, sanitation, and service. 17. Educating and Coaching of culinary staff (after receiving facility directors approval) as needed. 18. Responsible for managing culinary staff scheduling, PTO, and filling in when needed. 19. Act as liaison between culinary staff and management on all issues. 20. Support facility events and marketing ventures 21. Perform additional tasks as assigned by management or as the situation requires. Physical/Sensory Requirements: 1. Stands and walks short distances most of the working day. 2. Stoops, reaches, and lifts kitchen equipment and supplies. 3. Handles and manipulates equipment in supervising, demonstrating, and assisting food preparation and serving. 4. Tastes and smells food to determine its quality and palatability. 5. Must be able to relate to and work with ill disabled elderly, emotionally upset and, at times hostile people. 6. May be required to lift, push, pull, and move equipment, supplies, etc., in excess of 50 lbs. 7. Must be able to assist in the evacuation of residents. 8. Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents and staff. Qualifications: 1. Must have compassion and a desire to meet the nutritional needs of the frail elderly. 2. Must have a general knowledge of basic food groups. 3. Ability to read and follow a recipe. 4. Knowledge of food preparation, sanitation and hygienic methods. 5. Be able to cook a variety of foods. 6. Be familiar with cooking times and seasonings. 7. Knowledge of low sodium, low cholesterol, and ADA diets. 8. Have a desire to serve food that is palatable and pleasing in appearance. 9. Ability to work cooperatively with staff, residents, and families. 10. Must be able to function in an independent work environment. 11. Must be able to handle complaints graciously and to take corrections maturely. 12. Must be honest and trustworthy. 13. Must be at least 18 years of age. Equipment Used: Including, but not limited to; electric oven, flat ceramic cook top, convection oven, dishwashers, sanitizer and cooking utensils. PIc34452c0185d-9404
May 16, 2024
Full time
Job Description Position Summary: The Dietary Services Manager assists in preparing food in accordance with the approved menu, current standards, guidelines, and regulations. Primary Responsibilities: 1. Report to work on time every day as scheduled and ready to carry out duties. 2. Must be able to react to changes in schedules in a productive manner. 3. Must be alert and able to identify a safety hazard, should one occur, in order to avoid it and to report it immediately to the appropriate person or, if directed, to take corrective measures to eliminate the hazard. 4. Prepare and serve meals at 8 am, Noon, and 5 PM. (times subject to change) 5. Be able to follow written menus and make menu suggestions, using all food groups. 6. Make sure all usable leftovers are covered, labeled, dated and stored in proper place. 7. Know state and local food service regulations i.e. including but not inclusive to: • Keep thermometers in place and follow state regulations regarding temps • Any food product out of original wrapping is dated and labeled • Be aware and follow all state required rules regarding preparation, storage, service and planning of all foods. • Know proper cleaning procedures 8. Making mealtimes enjoyable by being attentive to the needs of the residents, treating them with kindness. 9. Procurement of food from various vendors within strict monetary limits based on per diem forecasted each month by director 10. Maintain a complete and accurate inventory of all food items making a priority of portion control and cost; eliminate waste 11. Procurement of all non-food supply items for kitchen and housekeeping staff based on budget dictated by director 12. Know residents food likes and dislikes so as not to serve meals not preferred. 13. Daily clean kitchen, dining room, and pantry. 14. Make a priority of portion control and cost; eliminate waste. 15. Must be able to work with various products such as cleansers, bleach, and cleaning fluids. 16. Hire and manage culinary staff, providing training and guidance in all areas of food preparation, sanitation, and service. 17. Educating and Coaching of culinary staff (after receiving facility directors approval) as needed. 18. Responsible for managing culinary staff scheduling, PTO, and filling in when needed. 19. Act as liaison between culinary staff and management on all issues. 20. Support facility events and marketing ventures 21. Perform additional tasks as assigned by management or as the situation requires. Physical/Sensory Requirements: 1. Stands and walks short distances most of the working day. 2. Stoops, reaches, and lifts kitchen equipment and supplies. 3. Handles and manipulates equipment in supervising, demonstrating, and assisting food preparation and serving. 4. Tastes and smells food to determine its quality and palatability. 5. Must be able to relate to and work with ill disabled elderly, emotionally upset and, at times hostile people. 6. May be required to lift, push, pull, and move equipment, supplies, etc., in excess of 50 lbs. 7. Must be able to assist in the evacuation of residents. 8. Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents and staff. Qualifications: 1. Must have compassion and a desire to meet the nutritional needs of the frail elderly. 2. Must have a general knowledge of basic food groups. 3. Ability to read and follow a recipe. 4. Knowledge of food preparation, sanitation and hygienic methods. 5. Be able to cook a variety of foods. 6. Be familiar with cooking times and seasonings. 7. Knowledge of low sodium, low cholesterol, and ADA diets. 8. Have a desire to serve food that is palatable and pleasing in appearance. 9. Ability to work cooperatively with staff, residents, and families. 10. Must be able to function in an independent work environment. 11. Must be able to handle complaints graciously and to take corrections maturely. 12. Must be honest and trustworthy. 13. Must be at least 18 years of age. Equipment Used: Including, but not limited to; electric oven, flat ceramic cook top, convection oven, dishwashers, sanitizer and cooking utensils. PIc34452c0185d-9404
Job Description Job Description Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-Time position ranging from $50K-$55K DOE with benefits. Located in Santa Fe, NM. Working out of our the Inn & Spa at Loretto. We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. HC3 Requirements: Qualifications: High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. Compensation details: 0 Hourly Wage PI6b5f4ed7c1d0-1138
May 16, 2024
Full time
Job Description Job Description Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-Time position ranging from $50K-$55K DOE with benefits. Located in Santa Fe, NM. Working out of our the Inn & Spa at Loretto. We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. HC3 Requirements: Qualifications: High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. Compensation details: 0 Hourly Wage PI6b5f4ed7c1d0-1138
Company Culture: We search for friendly, honest, creative, and energetic team members. Most of our employees have a passion for the outdoors, live active lifestyles and are here to enjoy Lake Tahoe. We look forward to building friendships which makes team work occur naturally! We love to have fun, while maintaining a professional and efficient work environment. Outside of work we are involved with our community. We enjoy doing fundraisers for local non-profits and donations. Perks: Flexible hours! FUN work environment! Team atmosphere! Staff rewards! End of season parties! Opportunities for development and progression! Staff meal each shift! Health, dental and vision insurance! Wellness Bonus! Do you like working with a fun group of people? Do you enjoy a challenge? Do you want to be rewarded for working hard? If you answered yes to any of these questions apply with us today. Fireside Pizza is located in the heart of the Squaw Valley Village and has been in operation since 2002. We offer a family friendly atmosphere, serving gourmet pizza, pasta and salad, 11 microbrews on tap, an affordable wine list and Soju cocktails. Some of the perks we offer our staff are a free shift meal, gift certificates to local restaurants for going above and beyond while working, Cash for employees of the month and staff parties. Our team members enjoy a professional atmosphere where respect, recognition and teamwork exemplify our work ethic. We invest in training and development of our team, and provide opportunities for career advancement. We take pride in sharing our success stories of staff members being promoted from dishwasher, server, or line cook to Managing Partner of their own restaurant. Our greatest reward is hearing from our team about how our restaurants have touched their lives, and how they love to come to work. We are on the hunt for an experienced kitchen manager to oversee the daily operations of our establishment's kitchen staff. As the kitchen manager, you will be responsible for overseeing food preparation, ordering supplies, scheduling shifts, and monitoring inventory levels. To be successful in this role, the ideal candidate will have proven culinary and management experience. In addition to being an excellent communicator, you should also demonstrate outstanding leadership and organizational abilities. Responsibilities: Order materials, supplies, and ingredients based on demand. Supervise kitchen employees and organize food orders. Oversee the food preparation and cooking process. Recruit and train kitchen employees in designated stations. Monitor inventory levels and perform weekly inventory assessments. Schedule work shifts for employees. Store all food products in compliance with health and safety regulations. Ensure the kitchen is clean and organized. Requirements: Bachelor's degree in restaurant management or certification from culinary school is a plus. A minimum of 3 years' experience in a similar role. In-depth knowledge of kitchen health and safety regulations. Ability to work well in a stressful and fast-paced environment. Excellent problem-solving and conflict management abilities. Outstanding communication and organizational skills. Able to stand on feet for long periods of time. Able to lift 50 lbs. Bilingual is a plus. Compensation Package & Perks: Salaried position 65K-90K annually Bonuses Health insurance, dental, vision Paid vacation Paid Sick Days Fun work environment Team atmosphere Opportunities for development and progression Wellness Perk CalSavers JB.0.00.LN
May 10, 2024
Full time
Company Culture: We search for friendly, honest, creative, and energetic team members. Most of our employees have a passion for the outdoors, live active lifestyles and are here to enjoy Lake Tahoe. We look forward to building friendships which makes team work occur naturally! We love to have fun, while maintaining a professional and efficient work environment. Outside of work we are involved with our community. We enjoy doing fundraisers for local non-profits and donations. Perks: Flexible hours! FUN work environment! Team atmosphere! Staff rewards! End of season parties! Opportunities for development and progression! Staff meal each shift! Health, dental and vision insurance! Wellness Bonus! Do you like working with a fun group of people? Do you enjoy a challenge? Do you want to be rewarded for working hard? If you answered yes to any of these questions apply with us today. Fireside Pizza is located in the heart of the Squaw Valley Village and has been in operation since 2002. We offer a family friendly atmosphere, serving gourmet pizza, pasta and salad, 11 microbrews on tap, an affordable wine list and Soju cocktails. Some of the perks we offer our staff are a free shift meal, gift certificates to local restaurants for going above and beyond while working, Cash for employees of the month and staff parties. Our team members enjoy a professional atmosphere where respect, recognition and teamwork exemplify our work ethic. We invest in training and development of our team, and provide opportunities for career advancement. We take pride in sharing our success stories of staff members being promoted from dishwasher, server, or line cook to Managing Partner of their own restaurant. Our greatest reward is hearing from our team about how our restaurants have touched their lives, and how they love to come to work. We are on the hunt for an experienced kitchen manager to oversee the daily operations of our establishment's kitchen staff. As the kitchen manager, you will be responsible for overseeing food preparation, ordering supplies, scheduling shifts, and monitoring inventory levels. To be successful in this role, the ideal candidate will have proven culinary and management experience. In addition to being an excellent communicator, you should also demonstrate outstanding leadership and organizational abilities. Responsibilities: Order materials, supplies, and ingredients based on demand. Supervise kitchen employees and organize food orders. Oversee the food preparation and cooking process. Recruit and train kitchen employees in designated stations. Monitor inventory levels and perform weekly inventory assessments. Schedule work shifts for employees. Store all food products in compliance with health and safety regulations. Ensure the kitchen is clean and organized. Requirements: Bachelor's degree in restaurant management or certification from culinary school is a plus. A minimum of 3 years' experience in a similar role. In-depth knowledge of kitchen health and safety regulations. Ability to work well in a stressful and fast-paced environment. Excellent problem-solving and conflict management abilities. Outstanding communication and organizational skills. Able to stand on feet for long periods of time. Able to lift 50 lbs. Bilingual is a plus. Compensation Package & Perks: Salaried position 65K-90K annually Bonuses Health insurance, dental, vision Paid vacation Paid Sick Days Fun work environment Team atmosphere Opportunities for development and progression Wellness Perk CalSavers JB.0.00.LN
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-Time position ranging from $50K-$55K DOE with benefits. Located in Santa Fe, NM. Working out of our the Inn & Spa at Loretto. We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. HC3 Requirements: Qualifications: High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. Compensation details: 0 Hourly Wage PI466beed80f04-1138
May 09, 2024
Full time
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-Time position ranging from $50K-$55K DOE with benefits. Located in Santa Fe, NM. Working out of our the Inn & Spa at Loretto. We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. HC3 Requirements: Qualifications: High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. Compensation details: 0 Hourly Wage PI466beed80f04-1138