About Basecamp Basecamp Properties is a rapidly growing chain of boutique hotels based in Canmore, Banff, Lake Louise & Kananaskis in Alberta and Revelstoke & Golden in British Columbia. We are an energetic team driven by our core values and providing our guests a home away from home. Basecamp resorts is the recipient Hotelier Magazine's award for 2023 Regional Company of the year. MTN House by Basecamp is our latest upscale property with 99 newly renovated hotel rooms, an elevated restaurant with a farm to table ethos, and Canmore's first Nordic Spa (opening Summer 2024). Why Work for Us? - Western Canada's fastest-growing hospitality brand. - Group health benefits plan (Dental, Vision, Paramedical, and more). - Employee, Family and Friends discounted rates at all Basecamp Properties. - Company paid staff events! - A hands-on people focused Basecamp culture. Position Overview Reporting to, and collaborating with the Executive Chef, the sous chef is responsible for the execution of daily culinary operations all for MTN House Hotel. Shifts: Full-time permanent. Days, evenings & weekends. Wage: Based on Experience Key Responsibilities - Directly supervise up to 10 cooks at any time. - Monitor performance of assigned staff and ensure that all procedures are completed to department standards. - Responsible for planning and executing daily operations in the absence of the Executive . - Chef including scheduling, order and other administrative duties as required. - Conducting ordering and inventory tasks including month end counts and waste tracking. - Implement daily and weekly cleaning checklists for stewards and cooks. - Direct and establish daily operational procedures for employees in their daily responsibilities. - Assign and coordinate daily production and prep work for culinary staff to complete. - Inspect the cleanliness, sanitation, organization, and working condition of the service areas and work stations including all tools, equipment and supplies. - Maintain high levels of quality and consistency in all aspects of food production. - Train staff on products, recipes, cooking techniques, mise-en-place, place, safe work practices and other tasks as required - Ensure fair and consistent departmental rules and practice. - Maintain a professional and positive attitude at all times and maintain composure under pressure. - Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups. Requirements - Red Seal Journeyman cook certification. Prior formal culinary education is an asset. - 3 years line cooking experience in an upscale operation - Minimum of 2 years previous experience in a sous chef role in an upscale operation - Strong knowledge of Food hygiene and safety regulations - Guest facing attitude with the ability to interact with guests on the floor when required. - Physically able to be on your feet for long periods of time - Strong leadership skills - Flexible working hours. - Strong communication skills, both written and verbal - Good interpersonal skills - Good listening skills, with high levels of attention to detail - Ability to multitask
May 06, 2024
Full time
About Basecamp Basecamp Properties is a rapidly growing chain of boutique hotels based in Canmore, Banff, Lake Louise & Kananaskis in Alberta and Revelstoke & Golden in British Columbia. We are an energetic team driven by our core values and providing our guests a home away from home. Basecamp resorts is the recipient Hotelier Magazine's award for 2023 Regional Company of the year. MTN House by Basecamp is our latest upscale property with 99 newly renovated hotel rooms, an elevated restaurant with a farm to table ethos, and Canmore's first Nordic Spa (opening Summer 2024). Why Work for Us? - Western Canada's fastest-growing hospitality brand. - Group health benefits plan (Dental, Vision, Paramedical, and more). - Employee, Family and Friends discounted rates at all Basecamp Properties. - Company paid staff events! - A hands-on people focused Basecamp culture. Position Overview Reporting to, and collaborating with the Executive Chef, the sous chef is responsible for the execution of daily culinary operations all for MTN House Hotel. Shifts: Full-time permanent. Days, evenings & weekends. Wage: Based on Experience Key Responsibilities - Directly supervise up to 10 cooks at any time. - Monitor performance of assigned staff and ensure that all procedures are completed to department standards. - Responsible for planning and executing daily operations in the absence of the Executive . - Chef including scheduling, order and other administrative duties as required. - Conducting ordering and inventory tasks including month end counts and waste tracking. - Implement daily and weekly cleaning checklists for stewards and cooks. - Direct and establish daily operational procedures for employees in their daily responsibilities. - Assign and coordinate daily production and prep work for culinary staff to complete. - Inspect the cleanliness, sanitation, organization, and working condition of the service areas and work stations including all tools, equipment and supplies. - Maintain high levels of quality and consistency in all aspects of food production. - Train staff on products, recipes, cooking techniques, mise-en-place, place, safe work practices and other tasks as required - Ensure fair and consistent departmental rules and practice. - Maintain a professional and positive attitude at all times and maintain composure under pressure. - Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups. Requirements - Red Seal Journeyman cook certification. Prior formal culinary education is an asset. - 3 years line cooking experience in an upscale operation - Minimum of 2 years previous experience in a sous chef role in an upscale operation - Strong knowledge of Food hygiene and safety regulations - Guest facing attitude with the ability to interact with guests on the floor when required. - Physically able to be on your feet for long periods of time - Strong leadership skills - Flexible working hours. - Strong communication skills, both written and verbal - Good interpersonal skills - Good listening skills, with high levels of attention to detail - Ability to multitask
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What will you do in this job?: Works closely with and supervises B-O-H staff, in absence of Executive Chef, in the Grouse Mountain Lodge (GML) food & beverage department Works with Executive Chef to supervise prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Collaborates in creating specials highlighting local ingredients and Montana-inspired cuisine Leads restaurant & banquet food production including prep, line cooking and expediting Assists Executive chef with administrative tasks such as ordering, inventor and scheduling Ensures sanitation and cleanliness of kitchen stations, and maintains state and federal food safety standards What skills and experience do you need for this job?: Two (2) years of leadership experience in a high-volume, fast-paced, full-service restaurant Experience in a high-volume banquet and wedding catering preferred Experience working in a seasonal environment with diverse teams Current Serv-Safe certification or food handler sanitation certificate Strong "can-do," attitude with willingness to be flexible and adaptable Ability to make decisions, solve problems and exercise good judgment Strong commitment to building positive working relationships Willingness to work with a geographically dispersed team in a seasonal environment Resourceful, with a curiosity to solve problems and create new solutions Ability to organize and prioritize multiple tasks in a fast-paced environment Sense of urgency to complete job duties accurately and in a timely manner Sense of humor and ability to 'let things roll' when the unexpected happens Solid written and verbal communication skills Hospitality and service-focused mindset including the need to work successfully with both internal and external partners Strong sense of prioritization and focus to complete tasks This job description describes at a high level what a Sous Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. To handle this job successfully, any person hired must be able to perform responsibilities as described. Pursuit will make any reasonable accommodation to help a person with disabilities perform their job. This job is based in Whitefish, Montana, USA. Relocation to the area and the legal ability to work in the United States is required. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
May 05, 2024
Full time
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What will you do in this job?: Works closely with and supervises B-O-H staff, in absence of Executive Chef, in the Grouse Mountain Lodge (GML) food & beverage department Works with Executive Chef to supervise prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Collaborates in creating specials highlighting local ingredients and Montana-inspired cuisine Leads restaurant & banquet food production including prep, line cooking and expediting Assists Executive chef with administrative tasks such as ordering, inventor and scheduling Ensures sanitation and cleanliness of kitchen stations, and maintains state and federal food safety standards What skills and experience do you need for this job?: Two (2) years of leadership experience in a high-volume, fast-paced, full-service restaurant Experience in a high-volume banquet and wedding catering preferred Experience working in a seasonal environment with diverse teams Current Serv-Safe certification or food handler sanitation certificate Strong "can-do," attitude with willingness to be flexible and adaptable Ability to make decisions, solve problems and exercise good judgment Strong commitment to building positive working relationships Willingness to work with a geographically dispersed team in a seasonal environment Resourceful, with a curiosity to solve problems and create new solutions Ability to organize and prioritize multiple tasks in a fast-paced environment Sense of urgency to complete job duties accurately and in a timely manner Sense of humor and ability to 'let things roll' when the unexpected happens Solid written and verbal communication skills Hospitality and service-focused mindset including the need to work successfully with both internal and external partners Strong sense of prioritization and focus to complete tasks This job description describes at a high level what a Sous Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. To handle this job successfully, any person hired must be able to perform responsibilities as described. Pursuit will make any reasonable accommodation to help a person with disabilities perform their job. This job is based in Whitefish, Montana, USA. Relocation to the area and the legal ability to work in the United States is required. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
Job Description Job Description ALL ROADS LEAD TO YOU At Indigo Road Hospitality Group it is our goal to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. YOU ARE A successful SOUS CHEF with 2+ years' experience managing the line in an upscale yet approachable food focused environment . Be passionate about food and engaging in the local community. Procure the highest quality product to create unforgettable dishes while overseeing service and food quality on the line. A Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment when leading by example OAK STEAKHOUSE HIGHLANDS, Skyline Lodge's second floor is home to Oak Steakhouse, a contemporary steakhouse featuring the finest cuts of Certified Angus Beef and locally sourced produce from area farms. The first and only steakhouse in Highlands, Oak partners with area purveyors and neighboring farms to bring the flavors of Appalachia right to the table. IN THE KITCHEN & ON THE LINE Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness YOU CAN EXPECT Competitive Pay + PTO : Competitive base + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PI1830ebd5-
May 03, 2024
Full time
Job Description Job Description ALL ROADS LEAD TO YOU At Indigo Road Hospitality Group it is our goal to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. YOU ARE A successful SOUS CHEF with 2+ years' experience managing the line in an upscale yet approachable food focused environment . Be passionate about food and engaging in the local community. Procure the highest quality product to create unforgettable dishes while overseeing service and food quality on the line. A Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment when leading by example OAK STEAKHOUSE HIGHLANDS, Skyline Lodge's second floor is home to Oak Steakhouse, a contemporary steakhouse featuring the finest cuts of Certified Angus Beef and locally sourced produce from area farms. The first and only steakhouse in Highlands, Oak partners with area purveyors and neighboring farms to bring the flavors of Appalachia right to the table. IN THE KITCHEN & ON THE LINE Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness YOU CAN EXPECT Competitive Pay + PTO : Competitive base + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PI1830ebd5-
ALL ROADS LEAD TO YOU At Indigo Road Hospitality Group it is our goal to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. YOU ARE A successful SOUS CHEF with 2+ years' experience managing the line in an upscale yet approachable food focused environment . Be passionate about food and engaging in the local community. Procure the highest quality product to create unforgettable dishes while overseeing service and food quality on the line. A Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment when leading by example OAK STEAKHOUSE HIGHLANDS , Skyline Lodge's second floor is home to Oak Steakhouse, a contemporary steakhouse featuring the finest cuts of Certified Angus Beef and locally sourced produce from area farms. The first and only steakhouse in Highlands, Oak partners with area purveyors and neighboring farms to bring the flavors of Appalachia right to the table. IN THE KITCHEN & ON THE LINE Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness YOU CAN EXPECT Competitive Pay + PTO : Competitive base + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PId517858a72ea-6814
Apr 30, 2024
Full time
ALL ROADS LEAD TO YOU At Indigo Road Hospitality Group it is our goal to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. YOU ARE A successful SOUS CHEF with 2+ years' experience managing the line in an upscale yet approachable food focused environment . Be passionate about food and engaging in the local community. Procure the highest quality product to create unforgettable dishes while overseeing service and food quality on the line. A Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment when leading by example OAK STEAKHOUSE HIGHLANDS , Skyline Lodge's second floor is home to Oak Steakhouse, a contemporary steakhouse featuring the finest cuts of Certified Angus Beef and locally sourced produce from area farms. The first and only steakhouse in Highlands, Oak partners with area purveyors and neighboring farms to bring the flavors of Appalachia right to the table. IN THE KITCHEN & ON THE LINE Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness YOU CAN EXPECT Competitive Pay + PTO : Competitive base + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PId517858a72ea-6814
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are currently hiring a Chef de Partie for our core culinary team at Trius Winery. Interviews are currently taking place and the expected start date is ASAP. Summer, Fall and Winter opportunities available. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As CDP/Chef de Partie at Trius Winery you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. the opportunity Wine inspired cuisine has never been more intriguing and Executive Chef Frank Dodd and his culinary team are at the center of it all. Surrounded by Niagara's local farms and grape growers, Trius showcases the importance of freshest ingredients while balancing the beauty of award-winning wines. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! Competitive total pay, product and discounts, health benefits potential and a long term career path across our family of brands make this an opportunity worth considering. the atmosphere Trius Winery is a Canadian winemaking pioneer that has been crafting fine VQA wines from premium grapes for over 40 years. Nestled between the Niagara Escarpment and Lake Ontario, we harvest our grapes from four Niagara-on-the-Lake appellations to create distinctive varietals that reflect our region's unique taste of place. the details • Full time hours (including a 4 days on, 3 days off work week if preferred) • Competitive hourly rate starting at $22.50 an hour • Employee gift card loaded monthly to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development • Potential for health benefits after 6 months of employment The requirements • Chefs certificate-apprenticeship program • Two-three years of fine dining experience • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • You will be responsible for the daily food production and of service of your station and responsible for any apprentice, commis and demi chef working with you. • You will maintain and deliver the same standards set forth by the head chef and the sous-chefs for the quality for prepared food • You will assist in menu planning, specials and menu and recipe development • You will assist in daily ordering and practice good consumption, while using only the highest quality of ingredients • You will ensure that all health and safety standards are practiced and enforced • You will get into the details and ensure effective methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure that food is prepared as specified • You are proficient in meat and fish butchery, sauce making, entremetier, soup making and have a good basic pastry knowledge • You will write and create your own mis en place sheets, and are able to follow the directions and complete these sheets • You will maintain personal hygiene, clean uniform and proper tools in good condition • You can effectively delegate tasks when the needs demand it • You communicate well with the entire culinary team Full time hours is currently available, it may not guaranteed year-round, however does average fulltime across entire year. This will be discussed more in depth during your interview. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
May 06, 2024
Full time
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are currently hiring a Chef de Partie for our core culinary team at Trius Winery. Interviews are currently taking place and the expected start date is ASAP. Summer, Fall and Winter opportunities available. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As CDP/Chef de Partie at Trius Winery you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. the opportunity Wine inspired cuisine has never been more intriguing and Executive Chef Frank Dodd and his culinary team are at the center of it all. Surrounded by Niagara's local farms and grape growers, Trius showcases the importance of freshest ingredients while balancing the beauty of award-winning wines. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! Competitive total pay, product and discounts, health benefits potential and a long term career path across our family of brands make this an opportunity worth considering. the atmosphere Trius Winery is a Canadian winemaking pioneer that has been crafting fine VQA wines from premium grapes for over 40 years. Nestled between the Niagara Escarpment and Lake Ontario, we harvest our grapes from four Niagara-on-the-Lake appellations to create distinctive varietals that reflect our region's unique taste of place. the details • Full time hours (including a 4 days on, 3 days off work week if preferred) • Competitive hourly rate starting at $22.50 an hour • Employee gift card loaded monthly to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development • Potential for health benefits after 6 months of employment The requirements • Chefs certificate-apprenticeship program • Two-three years of fine dining experience • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • You will be responsible for the daily food production and of service of your station and responsible for any apprentice, commis and demi chef working with you. • You will maintain and deliver the same standards set forth by the head chef and the sous-chefs for the quality for prepared food • You will assist in menu planning, specials and menu and recipe development • You will assist in daily ordering and practice good consumption, while using only the highest quality of ingredients • You will ensure that all health and safety standards are practiced and enforced • You will get into the details and ensure effective methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure that food is prepared as specified • You are proficient in meat and fish butchery, sauce making, entremetier, soup making and have a good basic pastry knowledge • You will write and create your own mis en place sheets, and are able to follow the directions and complete these sheets • You will maintain personal hygiene, clean uniform and proper tools in good condition • You can effectively delegate tasks when the needs demand it • You communicate well with the entire culinary team Full time hours is currently available, it may not guaranteed year-round, however does average fulltime across entire year. This will be discussed more in depth during your interview. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.