Multi-unit General Manager Restaurant Division Reston, Virginia This is an excellent opportunity for an experienced restaurant General Manager to advance to a multi-unit role! Ideal experience will be 2 years or more at the General Manager level with fast-casual or full-service concepts. Full benefits Health Dental Vision. 401K PTO Vacation And more. $75,000 - $90,000 base salary Requires strong leadership with team building track record. If you are a single unit restaurant manager ready to advance to multi-unit then please send your resume for a confidential review of your profile. Resumes are to be sent to
Mar 21, 2024
Multi-unit General Manager Restaurant Division Reston, Virginia This is an excellent opportunity for an experienced restaurant General Manager to advance to a multi-unit role! Ideal experience will be 2 years or more at the General Manager level with fast-casual or full-service concepts. Full benefits Health Dental Vision. 401K PTO Vacation And more. $75,000 - $90,000 base salary Requires strong leadership with team building track record. If you are a single unit restaurant manager ready to advance to multi-unit then please send your resume for a confidential review of your profile. Resumes are to be sent to
Fast-track your restaurant management career in an exciting General Manager role! I'm working with a fast-growing Upsccaale-casual concept that is a vibe-focused grill and steakhouse. The General Manager will oversee operations, business, and people management at the company's Salt Lake City location. They will draw on experience and knowledge in staffing, financials, leadership, and restaurant operations. Other qualifications include: At least three years of restaurant General Manager experience, including full service and volume over $5 million; Knowledge of labor laws; The ability to set goals and convert plans into action; Excellent verbal and written communication skills; and A knowledge of company culture and how to bring it to life. This General Manager position comes with a competitive compensation package, including a starting salary as high as $85k, plus benefits, bonuses, health insurance, a 401(k) plan, continuous advancement opportunities, a fun and casual work environment, and tons of other perks . To apply, please forward your resume for consideration. Thank you!
Mar 03, 2024
Full time
Fast-track your restaurant management career in an exciting General Manager role! I'm working with a fast-growing Upsccaale-casual concept that is a vibe-focused grill and steakhouse. The General Manager will oversee operations, business, and people management at the company's Salt Lake City location. They will draw on experience and knowledge in staffing, financials, leadership, and restaurant operations. Other qualifications include: At least three years of restaurant General Manager experience, including full service and volume over $5 million; Knowledge of labor laws; The ability to set goals and convert plans into action; Excellent verbal and written communication skills; and A knowledge of company culture and how to bring it to life. This General Manager position comes with a competitive compensation package, including a starting salary as high as $85k, plus benefits, bonuses, health insurance, a 401(k) plan, continuous advancement opportunities, a fun and casual work environment, and tons of other perks . To apply, please forward your resume for consideration. Thank you!
Food & Beverage Manager This is an excellent opportunity for an F&B manager to fast track towards multi-unit operations. The F&B operations manager will be responsible for managing a high-volume venue, casual themed restaurant operations. Reporting to the Director of Operations the F&B manager will be responsible for supervising managers and crew for multiple restaurant operations. This role has the potential to quickly grow to a multi-unit manager. If you have 2 + years of casual themed restaurant operations at the manager level, $3M+ annual revenue from F&B revenue centers then this could be a great career opening. The position comes with excellent benefits, health, vacation, parking, training and huge career upside. Presented by Tom Bull with Gecko Hospitality.
Mar 21, 2024
Food & Beverage Manager This is an excellent opportunity for an F&B manager to fast track towards multi-unit operations. The F&B operations manager will be responsible for managing a high-volume venue, casual themed restaurant operations. Reporting to the Director of Operations the F&B manager will be responsible for supervising managers and crew for multiple restaurant operations. This role has the potential to quickly grow to a multi-unit manager. If you have 2 + years of casual themed restaurant operations at the manager level, $3M+ annual revenue from F&B revenue centers then this could be a great career opening. The position comes with excellent benefits, health, vacation, parking, training and huge career upside. Presented by Tom Bull with Gecko Hospitality.
"Charismatic and Engaging Unicorn / AGM " If you're a Charismatic Engaging Unicorn, have an appetite for building relationships, possess extensive beverage knowledge & understand upscale steps of service, if you enjoy working in an artistic yet casual atmosphere, then The Wicked Loon on Lake Winnipesaukee is the ideal place for you. We live for the handmade, super chilled and magnificent cocktails, stay true to the brew, and honor the vine. We believe in sourcing only the finest ingredients, always fresh, skillfully prepared, artfully presented with careful layers of flavor. The Wicked Loon is a waterfront restaurant that is adjoined to LocalTopia, the two newest up and coming restaurants on the lake. The Wicked Loon will boast year-round craveable breakfast, lunch and seafood fare, handmade cocktails, and an epic vibe. LocalTopia is a create your own bowl inspired new hangout catering to the locals and tourists alike. Are you ready and wanting to leave your mark on the world? There is nothing like starting something fresh and new. If you are up for the task of rising to the highest standards of beverage and culinary excellence and willing to train, coach and execute, consider joining our team! What do I have to do? Be an engaging leader. Show off your hospitality skills. Take pride in everything that you do. Be able to recruit great talent and keep them. Enjoy opening new restaurants- Experience here is a plus. Teach others the ways of creating magnificent food. Train, re-train, and inspire the staff to do it right every time. Motivate the team to prepare artistic - flavorful - fresh - coastal food with a sense of urgency while consistently maintaining a high level of excellence. By all means, have some fun! Engage the guests. Keep the HOT food hot! and the cold food cold! Practice HACCP during all food preparations and all day long. We've got to make money for the honey! Control the cost, labor, ordering, portions, and KEEP it FRESH! Prepare food as close to the time consumed as humanly possible. Don't stress out! Leave that to the first responders. Remember it's just food. Don't get mad at your chicken! Be Sherlock Holmes when receiving the goods through the back door. Inspect everything for freshness and quality. Then make sure you receive exactly what you paid for. Plan your day so that everyone knows exactly what to prepare. We prefer to keep it fresh for our guests. "Production List" Keep the heart of the house clean and organized No stinky employees! Personal hygiene is a must. Clean and sanitary in all areas. Follow the recipes! A teaspoon is not in the palm of your hand. Act like the owner. Be a role model and educate your team in every aspect of the business. Be a champion of your managers & staff, constantly develop each and every member to learn and accomplish more. No threatening to chop off any body parts while disciplining any team member. Let's just talk to them. (: Pre-shift Meetings are a must. Since we are fresh we have to discuss our freshness everyday. Proper stocking and food rotation keeps us fresh! P & L knowledge, ability to perform monthly inventories, budgets, and labor projections. Keep it staffed! Keep your staff happy, trained, and informed. Monitor the window during business hours. Pay special attention during low volume hours. Ensure ticket times are appropriate. Check invoices daily, approve and stamp. Be responsible for ordering all products daily. Communicate with potential brides, wedding and event planners for private functions. Have the know-how to pull off a major event with the same passion and commitment that is demonstrated every day within the four walls. Be a champion of the people, share knowledge and promote learning. Work in expo window if needed during periods of customer overloads. Marketing is critical, use of the social media platforms is a must. Enjoy being active in the local community, brainstorming for new attractions for locals (celebrity chefs, live music, trivia) Understand the basics, scheduling, receiving, customer feedback, open communication, regular meetings, teach backs, inventory, line checks, thru-put, orientation meetings, sanitation. Be Happy Qualifications: Bachelor of Science degree in Business, Arts or Hospitality preferred. Minimum 5 years of experience in an upscale environment with experience in a culinary leadership role preferred. Must have held no more than 2 restaurant management jobs in the last 4 years. Ability to communicate clearly with managers, kitchen/ dining room employees, and guests. Safe Food Handling Certification. Ability to bend, stand, and stoop for long periods of time, and work long hours in hot conditions. Have some fun and a sense of humor. Proven track record developing people. Solid P&L and budget knowledge. Extensive wine knowledge. Develop good training materials. POS Knowledge. Willingness to confront others to do better. Appearance (well groomed). In short, we are looking for a "Charismatic Unicorn" that can also double as a Assistant General Manager. Expect plenty of help to get you started and plenty of autonomy when you are ready to fly!
Mar 20, 2024
Full time
"Charismatic and Engaging Unicorn / AGM " If you're a Charismatic Engaging Unicorn, have an appetite for building relationships, possess extensive beverage knowledge & understand upscale steps of service, if you enjoy working in an artistic yet casual atmosphere, then The Wicked Loon on Lake Winnipesaukee is the ideal place for you. We live for the handmade, super chilled and magnificent cocktails, stay true to the brew, and honor the vine. We believe in sourcing only the finest ingredients, always fresh, skillfully prepared, artfully presented with careful layers of flavor. The Wicked Loon is a waterfront restaurant that is adjoined to LocalTopia, the two newest up and coming restaurants on the lake. The Wicked Loon will boast year-round craveable breakfast, lunch and seafood fare, handmade cocktails, and an epic vibe. LocalTopia is a create your own bowl inspired new hangout catering to the locals and tourists alike. Are you ready and wanting to leave your mark on the world? There is nothing like starting something fresh and new. If you are up for the task of rising to the highest standards of beverage and culinary excellence and willing to train, coach and execute, consider joining our team! What do I have to do? Be an engaging leader. Show off your hospitality skills. Take pride in everything that you do. Be able to recruit great talent and keep them. Enjoy opening new restaurants- Experience here is a plus. Teach others the ways of creating magnificent food. Train, re-train, and inspire the staff to do it right every time. Motivate the team to prepare artistic - flavorful - fresh - coastal food with a sense of urgency while consistently maintaining a high level of excellence. By all means, have some fun! Engage the guests. Keep the HOT food hot! and the cold food cold! Practice HACCP during all food preparations and all day long. We've got to make money for the honey! Control the cost, labor, ordering, portions, and KEEP it FRESH! Prepare food as close to the time consumed as humanly possible. Don't stress out! Leave that to the first responders. Remember it's just food. Don't get mad at your chicken! Be Sherlock Holmes when receiving the goods through the back door. Inspect everything for freshness and quality. Then make sure you receive exactly what you paid for. Plan your day so that everyone knows exactly what to prepare. We prefer to keep it fresh for our guests. "Production List" Keep the heart of the house clean and organized No stinky employees! Personal hygiene is a must. Clean and sanitary in all areas. Follow the recipes! A teaspoon is not in the palm of your hand. Act like the owner. Be a role model and educate your team in every aspect of the business. Be a champion of your managers & staff, constantly develop each and every member to learn and accomplish more. No threatening to chop off any body parts while disciplining any team member. Let's just talk to them. (: Pre-shift Meetings are a must. Since we are fresh we have to discuss our freshness everyday. Proper stocking and food rotation keeps us fresh! P & L knowledge, ability to perform monthly inventories, budgets, and labor projections. Keep it staffed! Keep your staff happy, trained, and informed. Monitor the window during business hours. Pay special attention during low volume hours. Ensure ticket times are appropriate. Check invoices daily, approve and stamp. Be responsible for ordering all products daily. Communicate with potential brides, wedding and event planners for private functions. Have the know-how to pull off a major event with the same passion and commitment that is demonstrated every day within the four walls. Be a champion of the people, share knowledge and promote learning. Work in expo window if needed during periods of customer overloads. Marketing is critical, use of the social media platforms is a must. Enjoy being active in the local community, brainstorming for new attractions for locals (celebrity chefs, live music, trivia) Understand the basics, scheduling, receiving, customer feedback, open communication, regular meetings, teach backs, inventory, line checks, thru-put, orientation meetings, sanitation. Be Happy Qualifications: Bachelor of Science degree in Business, Arts or Hospitality preferred. Minimum 5 years of experience in an upscale environment with experience in a culinary leadership role preferred. Must have held no more than 2 restaurant management jobs in the last 4 years. Ability to communicate clearly with managers, kitchen/ dining room employees, and guests. Safe Food Handling Certification. Ability to bend, stand, and stoop for long periods of time, and work long hours in hot conditions. Have some fun and a sense of humor. Proven track record developing people. Solid P&L and budget knowledge. Extensive wine knowledge. Develop good training materials. POS Knowledge. Willingness to confront others to do better. Appearance (well groomed). In short, we are looking for a "Charismatic Unicorn" that can also double as a Assistant General Manager. Expect plenty of help to get you started and plenty of autonomy when you are ready to fly!
Overview Imagine your ideal job. Now add bowling, arcade games, amazing parties, and the kind of food most people dream about at their desks. This isn't any ordinary office; it's the beginning of a bowled new career as a Supervisor with Bowlero Corp. Our Supervisors help oversee the in-center experience and bring it to life every day for their guests-maintaining a world-class standard and have a great time doing so. The Supervisor role is one that's always active. You'll be on your feet, coordinating with team members, and assuming responsibility for all center operations in the absence of the General Manager, Assistant General Manager, or Manager at your center. Our Supervisors work diligently to ensure standards are high and are met with consistency. Make no mistake: this is definitely NOT your typical desk job (spoiler alert: it's way better). ESSENTIAL DUTIES: Get a glimpse of all you'll experience as a Supervisor KEEP STANDARDS HIGH Work directly with your center's associates to ensure our model of exemplary guest service is being followed 100% of the time. You'll help set the standards (and enforce them) MAKE GUESTS PRIORITY Maintain a friendly and courteous disposition to all of our guests; walk the center routinely to observe associate/guest interactions and provide guidance as needed HELP TRAIN A GREAT TEAM Participate in recruiting, hiring, and training associates on an ongoing basis BE AN ORGANIZATIONAL PRO Maintain and analyze forms and report for center's management team and assist in preparing financial records relating to the center's daily operations Help schedule center associates and maintain appropriate inventory levels KNOW YOUR LANES Assign open lanes and track their availability; prepare for our leagues and make sure they start on time TAKE CARE WITH CASH Follow cash control procedures (including prep and transport of daily deposits) as well as all opening/closing cash procedures (such as preparing reports for center management) WHO YOU ARE You're a dedicated team player who's looking for the opportunity to grow. You excel at developing talent and can partner with your center's management team to deliver a world-class guest experience. Your communication skills are as strong as your commitment to exceptional service and your professional flexibility allows you to support the center through extended workdays, nights, weekends, and holidays. While entry-level, the Supervisor position may be seen as a gateway to more-a chance to learn the "ins & outs" of your center, develop as a leader, gain responsibility, and ultimately, move into a management role. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our team HS Diploma (Bachelor's preferred) A commitment to great guest service Solid communication skills Strong team player and people developer Thrives in a fast-paced environment With approximately 350 entertainment destinations spanning North America, our portfolio includes renowned brands like Bowlero, Lucky Strike, AMF, and the Professional Bowlers Association (PBA). As a company, we are committed to diversity, dedicated to our guests, and devoted to making the work-life experience a joy for one another. When work is this much fun, it doesn't feel like work at all. Join our team of over 12,000 associates and experience the fulfillment of being part of the Bowlero family. BENEFITS: Medical Insurance Dental Insurance Vision Insurance Life Insurance 401K program Employee Stock program Referral program 2 weeks Paid Time Off (PTO) each year 4 Paid Holidays each year Comprehensive Paid Training program Career Advancement Opportunities Pay Range - $22-$24 an hour
Mar 20, 2024
Full time
Overview Imagine your ideal job. Now add bowling, arcade games, amazing parties, and the kind of food most people dream about at their desks. This isn't any ordinary office; it's the beginning of a bowled new career as a Supervisor with Bowlero Corp. Our Supervisors help oversee the in-center experience and bring it to life every day for their guests-maintaining a world-class standard and have a great time doing so. The Supervisor role is one that's always active. You'll be on your feet, coordinating with team members, and assuming responsibility for all center operations in the absence of the General Manager, Assistant General Manager, or Manager at your center. Our Supervisors work diligently to ensure standards are high and are met with consistency. Make no mistake: this is definitely NOT your typical desk job (spoiler alert: it's way better). ESSENTIAL DUTIES: Get a glimpse of all you'll experience as a Supervisor KEEP STANDARDS HIGH Work directly with your center's associates to ensure our model of exemplary guest service is being followed 100% of the time. You'll help set the standards (and enforce them) MAKE GUESTS PRIORITY Maintain a friendly and courteous disposition to all of our guests; walk the center routinely to observe associate/guest interactions and provide guidance as needed HELP TRAIN A GREAT TEAM Participate in recruiting, hiring, and training associates on an ongoing basis BE AN ORGANIZATIONAL PRO Maintain and analyze forms and report for center's management team and assist in preparing financial records relating to the center's daily operations Help schedule center associates and maintain appropriate inventory levels KNOW YOUR LANES Assign open lanes and track their availability; prepare for our leagues and make sure they start on time TAKE CARE WITH CASH Follow cash control procedures (including prep and transport of daily deposits) as well as all opening/closing cash procedures (such as preparing reports for center management) WHO YOU ARE You're a dedicated team player who's looking for the opportunity to grow. You excel at developing talent and can partner with your center's management team to deliver a world-class guest experience. Your communication skills are as strong as your commitment to exceptional service and your professional flexibility allows you to support the center through extended workdays, nights, weekends, and holidays. While entry-level, the Supervisor position may be seen as a gateway to more-a chance to learn the "ins & outs" of your center, develop as a leader, gain responsibility, and ultimately, move into a management role. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our team HS Diploma (Bachelor's preferred) A commitment to great guest service Solid communication skills Strong team player and people developer Thrives in a fast-paced environment With approximately 350 entertainment destinations spanning North America, our portfolio includes renowned brands like Bowlero, Lucky Strike, AMF, and the Professional Bowlers Association (PBA). As a company, we are committed to diversity, dedicated to our guests, and devoted to making the work-life experience a joy for one another. When work is this much fun, it doesn't feel like work at all. Join our team of over 12,000 associates and experience the fulfillment of being part of the Bowlero family. BENEFITS: Medical Insurance Dental Insurance Vision Insurance Life Insurance 401K program Employee Stock program Referral program 2 weeks Paid Time Off (PTO) each year 4 Paid Holidays each year Comprehensive Paid Training program Career Advancement Opportunities Pay Range - $22-$24 an hour
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 27, 2024
Full time
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
JOB SUMMARY:To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience required Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES: Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 25, 2024
Full time
JOB SUMMARY:To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience required Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES: Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
JOB SUMMARY:To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience required Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES: Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 25, 2024
Full time
JOB SUMMARY:To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience required Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES: Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Job Description Responsible for: Comoncy Esplanade Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. Our Concept Comoncy opened its doors in 2014 with a clear mission in mind: to provide fast-casual breakfast, brunch and lunch with ingredients sourced locally, sustainably, and organically. We offer artisanal quality roasted beans that are grown ethically and support local coffee farmers. As a third wave coffee shop, we prioritize ethical and sustainable practices in all steps of the coffee supply chain. Comoncy only uses beans that have been grown and harvested according to these two standards: 1. The beans produce coffee that tastes rich, deep, and fresh. 2. The farmers, processors, transporters, and roasters are being treated and compensated fairly. What We Expect: Restaurant Operations Oversight Execute and maintain quality and consistency of food and service with full adherence to standards; to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged. Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service. Understand the market and surrounding areas (i.e. restaurants, businesses, hotels). Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback. Maintain the highest level of safety, security, sanitation, and cleanliness of facility. Oversee Repairs & Maintenance. Must understand how to use basic computer applications and POS systems. Drive all standards in day-to-day operations. "Inspire, Inspect, and Inform" restaurant personnel on a daily basis. General Executive Management Develop management team to develop people and manage systems. Give team meaningful and challenging work assignments. Develop hourly staff positions within the restaurant,conduct quarterly restaurant staff evaluations. Hire great talent and terminate any member of the staff on an as needed basis. Develop plans for continuous improvement in the restaurant's service levels. Lead and drive Comoncy's PR, Marketing, and Sales Building efforts/tactics. Must firmly confront poor performance while also recognizing and rewarding good performance. Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs. Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. Implement efficient and productive systems/processes in all departments (staffing levels, etc.). Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards. Financial and P&L Adherence Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, proper tip reporting, manage costs). Accurately process and submit payroll. Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma. Control cash, credit, and other receipts by following company cash handling/reconciliation procedures. Assist in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity and holding department managers accountable to budgets. Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion. Seek better efficiency and productivity. Accountable for costs and budgets. Ideal Candidate Will Have: Minimum of 3 years of senior leadership experience in a service-oriented position within fast-casual restaurants or coffee shops. Strong customer service skills, with the ability to provide personalized recommendations to guests. Strong organizational and time management skills with a particular attention to detail. Strong food and beverage knowledge. We Offer: $20.00 - $22.00 per hour + tips Free meal per shift Growth & Development opportunities Weekends and Nights Off. 8am - 4pm Monday - Friday only Complimentary Parking
Mar 21, 2024
Full time
Job Description Responsible for: Comoncy Esplanade Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. Our Concept Comoncy opened its doors in 2014 with a clear mission in mind: to provide fast-casual breakfast, brunch and lunch with ingredients sourced locally, sustainably, and organically. We offer artisanal quality roasted beans that are grown ethically and support local coffee farmers. As a third wave coffee shop, we prioritize ethical and sustainable practices in all steps of the coffee supply chain. Comoncy only uses beans that have been grown and harvested according to these two standards: 1. The beans produce coffee that tastes rich, deep, and fresh. 2. The farmers, processors, transporters, and roasters are being treated and compensated fairly. What We Expect: Restaurant Operations Oversight Execute and maintain quality and consistency of food and service with full adherence to standards; to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged. Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service. Understand the market and surrounding areas (i.e. restaurants, businesses, hotels). Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback. Maintain the highest level of safety, security, sanitation, and cleanliness of facility. Oversee Repairs & Maintenance. Must understand how to use basic computer applications and POS systems. Drive all standards in day-to-day operations. "Inspire, Inspect, and Inform" restaurant personnel on a daily basis. General Executive Management Develop management team to develop people and manage systems. Give team meaningful and challenging work assignments. Develop hourly staff positions within the restaurant,conduct quarterly restaurant staff evaluations. Hire great talent and terminate any member of the staff on an as needed basis. Develop plans for continuous improvement in the restaurant's service levels. Lead and drive Comoncy's PR, Marketing, and Sales Building efforts/tactics. Must firmly confront poor performance while also recognizing and rewarding good performance. Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs. Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. Implement efficient and productive systems/processes in all departments (staffing levels, etc.). Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards. Financial and P&L Adherence Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, proper tip reporting, manage costs). Accurately process and submit payroll. Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma. Control cash, credit, and other receipts by following company cash handling/reconciliation procedures. Assist in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity and holding department managers accountable to budgets. Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion. Seek better efficiency and productivity. Accountable for costs and budgets. Ideal Candidate Will Have: Minimum of 3 years of senior leadership experience in a service-oriented position within fast-casual restaurants or coffee shops. Strong customer service skills, with the ability to provide personalized recommendations to guests. Strong organizational and time management skills with a particular attention to detail. Strong food and beverage knowledge. We Offer: $20.00 - $22.00 per hour + tips Free meal per shift Growth & Development opportunities Weekends and Nights Off. 8am - 4pm Monday - Friday only Complimentary Parking
Pool Cafe Server Department: Food and Beverage Reports To: Restaurant Leadership, Food and Beverage Supervisor Job Description: Oak Hill Country Club, a Five Star Platinum Club of the World, is seeking dedicated, experienced, fast-paced individuals to join our service team at the Pool. Our Pool Cafe Server is responsible for providing our members and guests with friendly, professional, and expedient service to help create memorable dining experiences. A Pool Cafe Server possesses a strong understanding of flavor profiles and pairings. They successfully collaborate with kitchen staff to provide a seamless experience for the members/guests. General Requirements: Must be at least 18 years old to be considered. Complies with Oak Hill Country Club's Acorns of Excellence. Report to work at the scheduled time, neatly groomed and dressed in accordance with Oak Hill Country Club's appearance standards. Exceptional attention to detail. Anticipate guest and contact needs, ascertain satisfaction, and respond urgently and appropriately to concerns and requests. Exceptional communication abilities when interacting with associates, guests, clients and internal departments to build relationships. Able to consistently perform tasks with little direct supervision. Works harmoniously and professionally with co-workers. Job Requirements: Communication: Warmly and promptly welcome each member and guest within 1-2 minutes of seating, utilizing the members name naturally as a signal of recognition. Confidently deliver enticing information regarding food and beverage options and daily specials. They expertly answer questions and help curate the experience from start to finish. Communicate any special requests, special cooking instructions or food allergies to the culinary and/or beverage team and ensure that they are perfectly executed. Attends daily line-up and can retain information regarding service on the fly and quickly pivot to apply changes recommended by management. Accurately presents information from Culinary Team to the membership. Organization: Carefully attend to the details ensuring an understanding of member orders and special requests. Accurately utilize the Point-of-Sale system to reflect the correct member and guest orders. Review each order, prior to service, to ensure it is to the members' specifications. Complete pre-opening and closing tasks as assigned, side work. Collaborates with other members of the team to ensure prioritization of Member/Guest needs and asks for help to prevent delays in service. Provide an exceptional service experience by adhering to Oak Hill's service standards, clearing, and resetting as needed throughout service. Is responsible for timeliness of service to include tracking ticket times on all Food and Beverage items. Ensures timing standards are being met (3-5 minutes for beverages, converses with kitchen when entrees exceed 10-minute mark post-fire). Owns communication both internally with the team and externally with members/guests to guarantee prompt service and is a proper steward of their time. Prioritization: Promptly and effectively resolve any service issues that arise, seeking assistance from management where appropriate. The Pool Cafe Server always maintains a professional posture and appears approachable and attentive. They are responsive to requests but are intuitive and approach the tables in a nonintrusive fashion. Exhibit an exceptional knowledge of all Oak Hill's standards and operating procedures. They hold themselves to the highest standards and always represent the brand. Develop a strong working knowledge of member names and preferences. Ensure the cleanliness and organization of all dining and back of house spaces. Be able to consistently perform tasks with little direct supervision. Understand and be able to perform your role in an emergency. In addition, other duties may be required as directed by management. Beverage Responsibilities: Follow's the Club's policies and procedures for serving alcoholic beverages. Notify a manager if you believe a member/guest is intoxicated. Ensure that all laws applicable to beverage operations are consistently followed. Understanding of all alcoholic and non-alcoholic beverages. Able to prepare and service mixed and craft cocktails. Maintain cleanliness and sanitation of beverage area, glassware and equipment. Maintain an adequate supply of liquors, wines, beer and other beverages with effective inventory management system. Physical Requirements: Must be able to continuously sit, stand, and walk for a minimum of 8 hours. Must be able to bend, kneel, push, and pull over the course of a shift. All employees must maintain a neat, clean, and well-groomed appearance per Oak Hill's appearance standards. Will be occasionally required to perform job functions outdoors and be exposed to sun, heat, humidity, and other elements. Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts. Must have a reliable form of transportation to and from work. Ability to read, write, and communicate effectively in English, both written and oral. Must be able to periodically lift and carry up to 30 lbs. over the course of a shift. Qualifications: Education: High school or equivalent education required. Experience: Previous waitress, waiter or banquet server experience preferred. Country club experience strongly preferred. A genuine interest and passion for service, food, wine, and spirits is a plus. Licenses & Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. Food safety certification (SERVE SAFE), Alcohol beverage certification (TIPS or FAIR).
Mar 21, 2024
Full time
Pool Cafe Server Department: Food and Beverage Reports To: Restaurant Leadership, Food and Beverage Supervisor Job Description: Oak Hill Country Club, a Five Star Platinum Club of the World, is seeking dedicated, experienced, fast-paced individuals to join our service team at the Pool. Our Pool Cafe Server is responsible for providing our members and guests with friendly, professional, and expedient service to help create memorable dining experiences. A Pool Cafe Server possesses a strong understanding of flavor profiles and pairings. They successfully collaborate with kitchen staff to provide a seamless experience for the members/guests. General Requirements: Must be at least 18 years old to be considered. Complies with Oak Hill Country Club's Acorns of Excellence. Report to work at the scheduled time, neatly groomed and dressed in accordance with Oak Hill Country Club's appearance standards. Exceptional attention to detail. Anticipate guest and contact needs, ascertain satisfaction, and respond urgently and appropriately to concerns and requests. Exceptional communication abilities when interacting with associates, guests, clients and internal departments to build relationships. Able to consistently perform tasks with little direct supervision. Works harmoniously and professionally with co-workers. Job Requirements: Communication: Warmly and promptly welcome each member and guest within 1-2 minutes of seating, utilizing the members name naturally as a signal of recognition. Confidently deliver enticing information regarding food and beverage options and daily specials. They expertly answer questions and help curate the experience from start to finish. Communicate any special requests, special cooking instructions or food allergies to the culinary and/or beverage team and ensure that they are perfectly executed. Attends daily line-up and can retain information regarding service on the fly and quickly pivot to apply changes recommended by management. Accurately presents information from Culinary Team to the membership. Organization: Carefully attend to the details ensuring an understanding of member orders and special requests. Accurately utilize the Point-of-Sale system to reflect the correct member and guest orders. Review each order, prior to service, to ensure it is to the members' specifications. Complete pre-opening and closing tasks as assigned, side work. Collaborates with other members of the team to ensure prioritization of Member/Guest needs and asks for help to prevent delays in service. Provide an exceptional service experience by adhering to Oak Hill's service standards, clearing, and resetting as needed throughout service. Is responsible for timeliness of service to include tracking ticket times on all Food and Beverage items. Ensures timing standards are being met (3-5 minutes for beverages, converses with kitchen when entrees exceed 10-minute mark post-fire). Owns communication both internally with the team and externally with members/guests to guarantee prompt service and is a proper steward of their time. Prioritization: Promptly and effectively resolve any service issues that arise, seeking assistance from management where appropriate. The Pool Cafe Server always maintains a professional posture and appears approachable and attentive. They are responsive to requests but are intuitive and approach the tables in a nonintrusive fashion. Exhibit an exceptional knowledge of all Oak Hill's standards and operating procedures. They hold themselves to the highest standards and always represent the brand. Develop a strong working knowledge of member names and preferences. Ensure the cleanliness and organization of all dining and back of house spaces. Be able to consistently perform tasks with little direct supervision. Understand and be able to perform your role in an emergency. In addition, other duties may be required as directed by management. Beverage Responsibilities: Follow's the Club's policies and procedures for serving alcoholic beverages. Notify a manager if you believe a member/guest is intoxicated. Ensure that all laws applicable to beverage operations are consistently followed. Understanding of all alcoholic and non-alcoholic beverages. Able to prepare and service mixed and craft cocktails. Maintain cleanliness and sanitation of beverage area, glassware and equipment. Maintain an adequate supply of liquors, wines, beer and other beverages with effective inventory management system. Physical Requirements: Must be able to continuously sit, stand, and walk for a minimum of 8 hours. Must be able to bend, kneel, push, and pull over the course of a shift. All employees must maintain a neat, clean, and well-groomed appearance per Oak Hill's appearance standards. Will be occasionally required to perform job functions outdoors and be exposed to sun, heat, humidity, and other elements. Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts. Must have a reliable form of transportation to and from work. Ability to read, write, and communicate effectively in English, both written and oral. Must be able to periodically lift and carry up to 30 lbs. over the course of a shift. Qualifications: Education: High school or equivalent education required. Experience: Previous waitress, waiter or banquet server experience preferred. Country club experience strongly preferred. A genuine interest and passion for service, food, wine, and spirits is a plus. Licenses & Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. Food safety certification (SERVE SAFE), Alcohol beverage certification (TIPS or FAIR).
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 20, 2024
Full time
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
JOB TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT JOB SUMMARY: To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily BUZZ sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor s Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler s Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: Disclaimer : This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.
Mar 20, 2024
Full time
JOB TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT JOB SUMMARY: To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily BUZZ sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor s Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler s Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: Disclaimer : This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.
Job Summary The Night Audit Supervisor is responsible for assisting the operation of the Front Office in an attentive friendly efficient and courteous manner providing all guests with quality service prior to and throughout their stay while maximizing room revenue and occupancy. This role specifically supports the Front Office functions during the overnight hours. Responsibilities QUALIFICATIONS: At least 3 years of progressive experience in a hotel or a related field; or a 2-year college degree and 2 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Supervisory experience preferred. Must be proficient in Windows operating systems Company approved spreadsheets and word processing. Must have a valid driver's license from the applicable state. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. RESPONSIBILITIES: Respond to all guest requests problems complaints and/or accidents presented at the Front Desk or through Reservations in an attentive courteous and efficient manner. Follow up to ensure guest satisfaction. Motivate coach counsel and discipline all Guest Services personnel according to Aimbridge Hospitality S.O.P.'s. Ensure compliance to brand and company training using the steps to effective training according to Aimbridge Hospitality standards. Prepare and conduct all Guest Services interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'s. Conduct all 90 day and annual Guest Service employee performance appraisals according to S.O.P.'s. Develop employee morale and ensure training of Guest Services personnel. Maximize room revenue and occupancy by reviewing status daily. Analyze rate efficiency monitor credit report and maintain close observation of daily house count. Attend all required Rooms Merchandizing meetings with all appropriate reports and documentation necessary to establish select sell guidelines and implement appropriate restrictions. Supervise the Night Audit function and monitor the House Charge Worksheet and Flash Report for accuracy. Participate in required M.O.D. program as scheduled. Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement. Ensure all end of the month report dates are met i.e. Central Reservations Market Segment AAdvantage Travel Agent check registers etc. Review Guest Services staff's worked hours for payroll compilation and submit to Accounting on a timely basis. Prepare employee Schedule according to business forecast payroll budget guidelines and productivity requirements. Present with Wage Progress Report to General Manager weekly. Ensure that no-show revenue is maximized through consistent and accurate billing. Maintain Aimbridge Hospitality S.O.P.'s regarding Purchase Orders vouchering of invoices and checkbook accounting. Ensure that Wage Progress Productivity and the Ten Day Forecast are completed on a timely basis according to Aimbridge Hospitality S.O.P.'s. Maintain a professional working relationship and promote open lines of communication with managers employees and other departments. Work closely with Accounting on follow-up items i.e. returned checks rejected credit cards employee discrepancies etc. Operate all aspects of the Front Office computer system including software maintenance report generation and analysis and simple programming. Monitor proper operation of the P.B.X. console and ensure that employees maintain Aimbridge Hospitality S.O.P.'s in its use. Monitor the process of taking reservations ensuring that Aimbridge Hospitality courtesy and up selling techniques are maintained. Greet and welcome all guests approaching the Front Desk in accordance with Aimbridge Hospitality S.O.P.'s. Ensure implementation of all Aimbridge Hospitality policies and house rules. Understand hospitality terms. Operate radios efficiently and professionally in communicating with hotel staff. Ensure the proper use of radio etiquette within the department. Coordinate all aspects of the ongoing implementation of the Aimbridge Hospitality philosophy of service. Ensure correct and accurate cash handling at the Front Desk. Attend monthly all-employee team meetings and any other functions required by management. Attend weekly staff meeting and provide training on a rotational basis using steps to effective training according to Aimbridge Hospitality standards. Obtain all necessary information when taking room reservations. Ensure logging and delivery of all messages packages and mail in a timely and professional manner. Be aware of all rates packages and promotions currently underway. Follow and enforce all Aimbridge Hospitality hotel credit policies. Process and handle guest laundry (property specific). Ensure that employees are at all times attentive friendly helpful and courteous to all guests managers and other employees. Maintain and monitor 'Lost and Found' procedures and policies according to Aimbridge Hospitality standards. Establish and maintain key control system. Ensure participation within departmet for monthly Aimbridge team meeting. Focus the Guest Services Department on their role in contributing to the guest service scores. Monitor all V.I.P.'s special guests and requests. Maintain required pars of all front office and stationary supplies. Review daily Front Office work and activity reports generated by Night Audit. Review Front Office log book and Guest Request log on a daily basis. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Be familiar with all corporate sponsored programs such as airline mileage Triple Upgrade or V.I.P. programs and the standards and procedures for each. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Conduct meetings according to Aimbridge Hospitality standards as required by management. Other duties as required. Property Details Just 2 blocks from Midway Airport and 8 miles from downtown Chicago, Marriott Midway offers a free airport shuttle, a fitness center and a Starbucks in the lobby. Public Wi-Fi is free. Guest rooms at Chicago Marriott Midway feature a 32-inch cable LCD TV with HBO, and a work desk. Free Bath and Body Works amenities are in each bathroom. Dempsey's restaurant serves American cuisine for breakfast, lunch, dinner, and is available for room service. A TGI Friday's, open for lunch and dinner, is also on site. Free access is provided to the Chicago Marriot's indoor pool, which also has a whirlpool. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan
Mar 16, 2024
Full time
Job Summary The Night Audit Supervisor is responsible for assisting the operation of the Front Office in an attentive friendly efficient and courteous manner providing all guests with quality service prior to and throughout their stay while maximizing room revenue and occupancy. This role specifically supports the Front Office functions during the overnight hours. Responsibilities QUALIFICATIONS: At least 3 years of progressive experience in a hotel or a related field; or a 2-year college degree and 2 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Supervisory experience preferred. Must be proficient in Windows operating systems Company approved spreadsheets and word processing. Must have a valid driver's license from the applicable state. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. RESPONSIBILITIES: Respond to all guest requests problems complaints and/or accidents presented at the Front Desk or through Reservations in an attentive courteous and efficient manner. Follow up to ensure guest satisfaction. Motivate coach counsel and discipline all Guest Services personnel according to Aimbridge Hospitality S.O.P.'s. Ensure compliance to brand and company training using the steps to effective training according to Aimbridge Hospitality standards. Prepare and conduct all Guest Services interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'s. Conduct all 90 day and annual Guest Service employee performance appraisals according to S.O.P.'s. Develop employee morale and ensure training of Guest Services personnel. Maximize room revenue and occupancy by reviewing status daily. Analyze rate efficiency monitor credit report and maintain close observation of daily house count. Attend all required Rooms Merchandizing meetings with all appropriate reports and documentation necessary to establish select sell guidelines and implement appropriate restrictions. Supervise the Night Audit function and monitor the House Charge Worksheet and Flash Report for accuracy. Participate in required M.O.D. program as scheduled. Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement. Ensure all end of the month report dates are met i.e. Central Reservations Market Segment AAdvantage Travel Agent check registers etc. Review Guest Services staff's worked hours for payroll compilation and submit to Accounting on a timely basis. Prepare employee Schedule according to business forecast payroll budget guidelines and productivity requirements. Present with Wage Progress Report to General Manager weekly. Ensure that no-show revenue is maximized through consistent and accurate billing. Maintain Aimbridge Hospitality S.O.P.'s regarding Purchase Orders vouchering of invoices and checkbook accounting. Ensure that Wage Progress Productivity and the Ten Day Forecast are completed on a timely basis according to Aimbridge Hospitality S.O.P.'s. Maintain a professional working relationship and promote open lines of communication with managers employees and other departments. Work closely with Accounting on follow-up items i.e. returned checks rejected credit cards employee discrepancies etc. Operate all aspects of the Front Office computer system including software maintenance report generation and analysis and simple programming. Monitor proper operation of the P.B.X. console and ensure that employees maintain Aimbridge Hospitality S.O.P.'s in its use. Monitor the process of taking reservations ensuring that Aimbridge Hospitality courtesy and up selling techniques are maintained. Greet and welcome all guests approaching the Front Desk in accordance with Aimbridge Hospitality S.O.P.'s. Ensure implementation of all Aimbridge Hospitality policies and house rules. Understand hospitality terms. Operate radios efficiently and professionally in communicating with hotel staff. Ensure the proper use of radio etiquette within the department. Coordinate all aspects of the ongoing implementation of the Aimbridge Hospitality philosophy of service. Ensure correct and accurate cash handling at the Front Desk. Attend monthly all-employee team meetings and any other functions required by management. Attend weekly staff meeting and provide training on a rotational basis using steps to effective training according to Aimbridge Hospitality standards. Obtain all necessary information when taking room reservations. Ensure logging and delivery of all messages packages and mail in a timely and professional manner. Be aware of all rates packages and promotions currently underway. Follow and enforce all Aimbridge Hospitality hotel credit policies. Process and handle guest laundry (property specific). Ensure that employees are at all times attentive friendly helpful and courteous to all guests managers and other employees. Maintain and monitor 'Lost and Found' procedures and policies according to Aimbridge Hospitality standards. Establish and maintain key control system. Ensure participation within departmet for monthly Aimbridge team meeting. Focus the Guest Services Department on their role in contributing to the guest service scores. Monitor all V.I.P.'s special guests and requests. Maintain required pars of all front office and stationary supplies. Review daily Front Office work and activity reports generated by Night Audit. Review Front Office log book and Guest Request log on a daily basis. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Be familiar with all corporate sponsored programs such as airline mileage Triple Upgrade or V.I.P. programs and the standards and procedures for each. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Conduct meetings according to Aimbridge Hospitality standards as required by management. Other duties as required. Property Details Just 2 blocks from Midway Airport and 8 miles from downtown Chicago, Marriott Midway offers a free airport shuttle, a fitness center and a Starbucks in the lobby. Public Wi-Fi is free. Guest rooms at Chicago Marriott Midway feature a 32-inch cable LCD TV with HBO, and a work desk. Free Bath and Body Works amenities are in each bathroom. Dempsey's restaurant serves American cuisine for breakfast, lunch, dinner, and is available for room service. A TGI Friday's, open for lunch and dinner, is also on site. Free access is provided to the Chicago Marriot's indoor pool, which also has a whirlpool. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan
JOB SUMMARY:To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily 'BUZZ' sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 15, 2024
Full time
JOB SUMMARY:To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily 'BUZZ' sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
JOB SUMMARY:To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience required Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 06, 2024
Full time
JOB SUMMARY:To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience required Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
The Holiday Inn Express on Madison's east side is accepting applications for a Full-time Breakfast Attendant. The hours are varying depending on how busy the hotels are, but are generally from Monday through Friday 5:30 am to 11 am and Saturday and Sundays 6 am to 12 pm. Job Description: Great restaurant memories come from many places. The sights, sounds, scents, and most importantly, service. As a Breakfast Attendant, you'll welcome our guests, recommend food and drink to help keep service on track and up to standard. By tailoring each guest's experience to their unique tastes, you'll create memories as delightful as the dishes. Benefits: Competitive Pay Holiday Pay Overtime Pay Paid Time-Off Opportunity to grow and develop with a fast-growing company Worldwide hotel discounts $600 Signing Bonus (Full-time) $350 Signing Bonus (Part-time) Responsibilities: Choose the breakfast selections for the day and make each item Tell your supervisor or duty manager about any unsafe equipment, low supplies, or safety incidents Be cleaner than clean - meet or exceed local cleanliness and hygiene laws Help with washing up and other kitchen duties when needed Give guests a better experience by helping with any queries or advice Wear your uniform with pride & maintain a clean and well-kept appearance Take on other ad-hoc duties when the whole team needs to pull together Own your kitchen - keep on top of supplies and equipment, and minimize waste Keep track of inventory, store all foods properly according to food safety laws Provide manager with weekly orders while keeping an eye on occupancy to minimize waste Qualifications: Must know how to operate standard kitchen & cooking related equipment Must be fluent in local language Must take pride in the work they do Dependable and enthusiastic work ethic Must bend, twist, reach, push and pull on a regular basis Attention to detail Friendly personality Positive attitude Cascade Management is an equal opportunity employer and does not discriminate against any employee for employment based on race, color, religion, national origin, age, gender, sex, ancestry, citizenship status, mental or physical disability, genetic information, sexual orientation, veteran status, military status, or any other non-merit factor.
Mar 04, 2024
Full time
The Holiday Inn Express on Madison's east side is accepting applications for a Full-time Breakfast Attendant. The hours are varying depending on how busy the hotels are, but are generally from Monday through Friday 5:30 am to 11 am and Saturday and Sundays 6 am to 12 pm. Job Description: Great restaurant memories come from many places. The sights, sounds, scents, and most importantly, service. As a Breakfast Attendant, you'll welcome our guests, recommend food and drink to help keep service on track and up to standard. By tailoring each guest's experience to their unique tastes, you'll create memories as delightful as the dishes. Benefits: Competitive Pay Holiday Pay Overtime Pay Paid Time-Off Opportunity to grow and develop with a fast-growing company Worldwide hotel discounts $600 Signing Bonus (Full-time) $350 Signing Bonus (Part-time) Responsibilities: Choose the breakfast selections for the day and make each item Tell your supervisor or duty manager about any unsafe equipment, low supplies, or safety incidents Be cleaner than clean - meet or exceed local cleanliness and hygiene laws Help with washing up and other kitchen duties when needed Give guests a better experience by helping with any queries or advice Wear your uniform with pride & maintain a clean and well-kept appearance Take on other ad-hoc duties when the whole team needs to pull together Own your kitchen - keep on top of supplies and equipment, and minimize waste Keep track of inventory, store all foods properly according to food safety laws Provide manager with weekly orders while keeping an eye on occupancy to minimize waste Qualifications: Must know how to operate standard kitchen & cooking related equipment Must be fluent in local language Must take pride in the work they do Dependable and enthusiastic work ethic Must bend, twist, reach, push and pull on a regular basis Attention to detail Friendly personality Positive attitude Cascade Management is an equal opportunity employer and does not discriminate against any employee for employment based on race, color, religion, national origin, age, gender, sex, ancestry, citizenship status, mental or physical disability, genetic information, sexual orientation, veteran status, military status, or any other non-merit factor.
The Holiday Inn Express on Madison's east side is accepting applications for a Full-time Breakfast Attendant. The hours are varying depending on how busy the hotels are, but are generally from Monday through Friday 5:30 am to 11 am and Saturday and Sundays 6 am to 12 pm. Job Description: Great restaurant memories come from many places. The sights, sounds, scents, and most importantly, service. As a Breakfast Attendant, you'll welcome our guests, recommend food and drink to help keep service on track and up to standard. By tailoring each guest's experience to their unique tastes, you'll create memories as delightful as the dishes. Benefits: Competitive Pay Holiday Pay Overtime Pay Paid Time-Off Opportunity to grow and develop with a fast-growing company Worldwide hotel discounts $600 Signing Bonus (Full-time) $350 Signing Bonus (Part-time) Responsibilities: Choose the breakfast selections for the day and make each item Tell your supervisor or duty manager about any unsafe equipment, low supplies, or safety incidents Be cleaner than clean - meet or exceed local cleanliness and hygiene laws Help with washing up and other kitchen duties when needed Give guests a better experience by helping with any queries or advice Wear your uniform with pride & maintain a clean and well-kept appearance Take on other ad-hoc duties when the whole team needs to pull together Own your kitchen - keep on top of supplies and equipment, and minimize waste Keep track of inventory, store all foods properly according to food safety laws Provide manager with weekly orders while keeping an eye on occupancy to minimize waste Qualifications: Must know how to operate standard kitchen & cooking related equipment Must be fluent in local language Must take pride in the work they do Dependable and enthusiastic work ethic Must bend, twist, reach, push and pull on a regular basis Attention to detail Friendly personality Positive attitude Cascade Management is an equal opportunity employer and does not discriminate against any employee for employment based on race, color, religion, national origin, age, gender, sex, ancestry, citizenship status, mental or physical disability, genetic information, sexual orientation, veteran status, military status, or any other non-merit factor. Compensation: $13.00 - $14.00 per hour The Holiday Inn Express & Suites Madison is a top-notch hotel on Madison's East side, located right off of I 90/94 and Hwy 151, come and find out what a wonderful team we have! Our limited-service hotel has 106 rooms and includes a pool and hot tub, top of the line fitness center, business center, shuttle services, guest & staff laundry, meeting room, & famous Express Start Breakfast Bar. Fill out an application and see what Cascade Development, and the Holiday Inn Express Madison & team can do for your career!
Mar 04, 2024
Full time
The Holiday Inn Express on Madison's east side is accepting applications for a Full-time Breakfast Attendant. The hours are varying depending on how busy the hotels are, but are generally from Monday through Friday 5:30 am to 11 am and Saturday and Sundays 6 am to 12 pm. Job Description: Great restaurant memories come from many places. The sights, sounds, scents, and most importantly, service. As a Breakfast Attendant, you'll welcome our guests, recommend food and drink to help keep service on track and up to standard. By tailoring each guest's experience to their unique tastes, you'll create memories as delightful as the dishes. Benefits: Competitive Pay Holiday Pay Overtime Pay Paid Time-Off Opportunity to grow and develop with a fast-growing company Worldwide hotel discounts $600 Signing Bonus (Full-time) $350 Signing Bonus (Part-time) Responsibilities: Choose the breakfast selections for the day and make each item Tell your supervisor or duty manager about any unsafe equipment, low supplies, or safety incidents Be cleaner than clean - meet or exceed local cleanliness and hygiene laws Help with washing up and other kitchen duties when needed Give guests a better experience by helping with any queries or advice Wear your uniform with pride & maintain a clean and well-kept appearance Take on other ad-hoc duties when the whole team needs to pull together Own your kitchen - keep on top of supplies and equipment, and minimize waste Keep track of inventory, store all foods properly according to food safety laws Provide manager with weekly orders while keeping an eye on occupancy to minimize waste Qualifications: Must know how to operate standard kitchen & cooking related equipment Must be fluent in local language Must take pride in the work they do Dependable and enthusiastic work ethic Must bend, twist, reach, push and pull on a regular basis Attention to detail Friendly personality Positive attitude Cascade Management is an equal opportunity employer and does not discriminate against any employee for employment based on race, color, religion, national origin, age, gender, sex, ancestry, citizenship status, mental or physical disability, genetic information, sexual orientation, veteran status, military status, or any other non-merit factor. Compensation: $13.00 - $14.00 per hour The Holiday Inn Express & Suites Madison is a top-notch hotel on Madison's East side, located right off of I 90/94 and Hwy 151, come and find out what a wonderful team we have! Our limited-service hotel has 106 rooms and includes a pool and hot tub, top of the line fitness center, business center, shuttle services, guest & staff laundry, meeting room, & famous Express Start Breakfast Bar. Fill out an application and see what Cascade Development, and the Holiday Inn Express Madison & team can do for your career!
Purpose of Position: Receiving reports of equipment operation problems from Maintenance Management and inspecting and identifying the problem notifying the Manager with the found problems and will offer feasible solutions verifying for conformance and accuracy. Will be responsible for installations and uninstalls, maintenance, repair, and inspection of food storage, preparation, and service equipment with emphasis on refrigeration. Essential Duties/ Responsibilities: 1. Perform maintenance techniques and in safe work practices when requested. 2. Support operations by moving supplies and equipment as needed. 3. Bring safety and reliability issues to the attention of supervisor. 4. Responsible for ongoing preventive maintenance and repair on all heating and cooling equipment. 5. Must have the ability to complete electrical, compressor installation, new unit installations and cooler/freezer repairs. 6. Assist field operations personnel by troubleshooting restaurant level repair and maintenance expenditures ensuring repairs are completed in a timely and cost- effective manner and properly documented. 7. Coordinate repairs as directed by supervisor and work with field personnel as directed. 8. Document all repair and maintenance accurately as required and track repair and maintenance costs and issues when requested. 9. Follow PM procedures and follow up on all protocols. 10. Responsible for other duties as assigned. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and Previous Experience: Vocational/Tech school completion with course study in refrigeration, electrical, plumbing, HVAC, or related maintenance field, or equivalent specialized training in maintenance and/or maintenance planning with emphasis on refrigeration, 2-5 years Preventive Maintenance, Refrigeration, HVAC Repair with the ability to complete electrical, compressor installation, new unit installations and cooler/freezer repairs. Specific Skills Required: EPA Certified to handle refrigerants and service equipment. Troubleshoot and repair commercial kitchen equipment that includes refrigeration. Working knowledge of repair and maintenance on fast food restaurant equipment, including HVAC, electrical, plumbing and building. Language Skills: Ability to read, analyze, and interpret general business correspondence. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff. Must be approachable and effective with communicating with all levels in the organization. Mathematical Skills: Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Reasoning Ability: Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form. Ability to define problems, collect data, establish facts, and draw valid conclusions. Attention to detail. Strong service orientation. Work Environment: The work environment involves some physical risks that require following basic safety precautions. This position may be exposed to weather conditions, dust/sawdust, noise, and rotating machinery, heat producing equipment and live electrical parts or wiring. This job typically requires handling of average-weight objects up to 25 pounds, or standing for long periods of time. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Mar 04, 2024
Full time
Purpose of Position: Receiving reports of equipment operation problems from Maintenance Management and inspecting and identifying the problem notifying the Manager with the found problems and will offer feasible solutions verifying for conformance and accuracy. Will be responsible for installations and uninstalls, maintenance, repair, and inspection of food storage, preparation, and service equipment with emphasis on refrigeration. Essential Duties/ Responsibilities: 1. Perform maintenance techniques and in safe work practices when requested. 2. Support operations by moving supplies and equipment as needed. 3. Bring safety and reliability issues to the attention of supervisor. 4. Responsible for ongoing preventive maintenance and repair on all heating and cooling equipment. 5. Must have the ability to complete electrical, compressor installation, new unit installations and cooler/freezer repairs. 6. Assist field operations personnel by troubleshooting restaurant level repair and maintenance expenditures ensuring repairs are completed in a timely and cost- effective manner and properly documented. 7. Coordinate repairs as directed by supervisor and work with field personnel as directed. 8. Document all repair and maintenance accurately as required and track repair and maintenance costs and issues when requested. 9. Follow PM procedures and follow up on all protocols. 10. Responsible for other duties as assigned. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and Previous Experience: Vocational/Tech school completion with course study in refrigeration, electrical, plumbing, HVAC, or related maintenance field, or equivalent specialized training in maintenance and/or maintenance planning with emphasis on refrigeration, 2-5 years Preventive Maintenance, Refrigeration, HVAC Repair with the ability to complete electrical, compressor installation, new unit installations and cooler/freezer repairs. Specific Skills Required: EPA Certified to handle refrigerants and service equipment. Troubleshoot and repair commercial kitchen equipment that includes refrigeration. Working knowledge of repair and maintenance on fast food restaurant equipment, including HVAC, electrical, plumbing and building. Language Skills: Ability to read, analyze, and interpret general business correspondence. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff. Must be approachable and effective with communicating with all levels in the organization. Mathematical Skills: Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Reasoning Ability: Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form. Ability to define problems, collect data, establish facts, and draw valid conclusions. Attention to detail. Strong service orientation. Work Environment: The work environment involves some physical risks that require following basic safety precautions. This position may be exposed to weather conditions, dust/sawdust, noise, and rotating machinery, heat producing equipment and live electrical parts or wiring. This job typically requires handling of average-weight objects up to 25 pounds, or standing for long periods of time. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Eurest NOW HIRING - DIRECTOR OF NUTRITION & WELLNESS (Eurest team - American Airlines Corporate Account) Salary: 100K Other Forms of Compensation: Bonus potential As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Click here to view the step-by-step instructions to refer a friend to this position. Job Summary NOW HIRING - DIRECTOR OF NUTRITION & WELLNESS (American Airlines - Must be DFW, LAX, or ORD Airport Hub, based) Please note - this is a hybrid role (roughly 60% on site based / 25% travel) Our Director of Nutrition and Wellness is responsible for comprehensive management of Compass Group / Eurest Allergen and Nutrition Management Initiatives (American Airlines account). This person develops supports, coordinates, measures and analyzes allergen management initiatives; they also manage and evaluate the provision of allergen management education, training and guidance for client and team members. Works collaboratively with district managers, dining services directors, chefs and marketing managers to promote and support corporate nutrition goals, objectives, strategies and policies, to implement wellness related programs and initiatives, and to insure compliance with FDA nutrition and allergy labeling laws. Key Responsibilities: Coordination & Collaboration Assess client, customer and operator needs and current status with regard to allergen management and provision of information for food allergic guests; Customizes and coordinates Compass Group allergen management programs and initiatives to meet specific short term client needs. Recommends and reviews processes for verification and validation of data in the internal data management system (Webtrition MenuWorks) throughout the development process Collaborates with Compass QA and Envision team, sector VP of Wellness and Sustainability, sector RDs and operations teams' to establish timelines and manage communications with clients and operators around allergen management short term and long term initiatives and what can be expected. General Wellness & Food Service Management Supports and assists unit managers as needed which might include customer service, preparing or serving food, assistance with catering and holding associates accountable to standards Quality Assurance & Program Tracking Conducts regular audits and site visits of assigned accounts to assess account performance against wellness, sustainability, nutrition and allergen standards. Develops corrective action plans, monitors and enforces corrective action to meet standards, nutrition policies, labeling laws and food allergy and celiac disease training Ensures accuracy of all nutrition and allergen information posted in assigned accounts as well as information provided on dining center and catering websites, apps and kiosks Qualifications: At least 5 years' clinical nutrition work experience (at least 2 of which were spent in a multi-site position and/or in supervisory or management role) Registered Dietitian with appropriate dietetic licensure for state of residence Demonstrated ability to present professionally to potential clients, peer groups, and professional organizations Demonstrated ability to write professionally and provide clear and direct communication Experience in allergen labeling (packaged foods or restaurant) strongly preferred Project Management experience strongly preferred Serve-Safe certification required, but we can train once hired Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs)
Mar 02, 2024
Full time
Eurest NOW HIRING - DIRECTOR OF NUTRITION & WELLNESS (Eurest team - American Airlines Corporate Account) Salary: 100K Other Forms of Compensation: Bonus potential As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Click here to view the step-by-step instructions to refer a friend to this position. Job Summary NOW HIRING - DIRECTOR OF NUTRITION & WELLNESS (American Airlines - Must be DFW, LAX, or ORD Airport Hub, based) Please note - this is a hybrid role (roughly 60% on site based / 25% travel) Our Director of Nutrition and Wellness is responsible for comprehensive management of Compass Group / Eurest Allergen and Nutrition Management Initiatives (American Airlines account). This person develops supports, coordinates, measures and analyzes allergen management initiatives; they also manage and evaluate the provision of allergen management education, training and guidance for client and team members. Works collaboratively with district managers, dining services directors, chefs and marketing managers to promote and support corporate nutrition goals, objectives, strategies and policies, to implement wellness related programs and initiatives, and to insure compliance with FDA nutrition and allergy labeling laws. Key Responsibilities: Coordination & Collaboration Assess client, customer and operator needs and current status with regard to allergen management and provision of information for food allergic guests; Customizes and coordinates Compass Group allergen management programs and initiatives to meet specific short term client needs. Recommends and reviews processes for verification and validation of data in the internal data management system (Webtrition MenuWorks) throughout the development process Collaborates with Compass QA and Envision team, sector VP of Wellness and Sustainability, sector RDs and operations teams' to establish timelines and manage communications with clients and operators around allergen management short term and long term initiatives and what can be expected. General Wellness & Food Service Management Supports and assists unit managers as needed which might include customer service, preparing or serving food, assistance with catering and holding associates accountable to standards Quality Assurance & Program Tracking Conducts regular audits and site visits of assigned accounts to assess account performance against wellness, sustainability, nutrition and allergen standards. Develops corrective action plans, monitors and enforces corrective action to meet standards, nutrition policies, labeling laws and food allergy and celiac disease training Ensures accuracy of all nutrition and allergen information posted in assigned accounts as well as information provided on dining center and catering websites, apps and kiosks Qualifications: At least 5 years' clinical nutrition work experience (at least 2 of which were spent in a multi-site position and/or in supervisory or management role) Registered Dietitian with appropriate dietetic licensure for state of residence Demonstrated ability to present professionally to potential clients, peer groups, and professional organizations Demonstrated ability to write professionally and provide clear and direct communication Experience in allergen labeling (packaged foods or restaurant) strongly preferred Project Management experience strongly preferred Serve-Safe certification required, but we can train once hired Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs)