Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
May 27, 2024
Full time
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
May 27, 2024
Full time
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
Essential Functions: At Taher, Inc., it's all about the food and the people! You are organized, forward thinking leader with a passion for creating relationships with your staff and our clients. You focus on achieving the outcomes and are comfortable navigating the uncomfortable moments of business because you understand it's all about the journey. As you nimbly manage your time and the resources at your disposal, you are a leader to your people not a boss. Your passion is hospitality and are not afraid of accountability. If these characteristics describe you, we think you might be a good candidate for a District Manager position here at this leading contract food service company. We know the next big idea can come from anyone. We are scrappy and unrelenting in our quest to bring excellence in all we do to our clients and our teams. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Expectations: Meeting the reasonable needs of the client; Building, training, and maintaining a food service team Ensuring that the unit is meeting the financial objectives of the client and Taher, Inc. Overall ownership and accountability of operational management and financial performance of multiple accounts and units. Model key leadership behaviors Ensure the highest levels of safety, quality, and service excellence for employees, clients, and consumers. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Identify ing and engage top talent and develop team members to their fullest potential within the organization. Planning and leading team management meetings. Ensure safety and sanitation standards in all operations. Establish and maintain effective client and customer rapport for a mutually beneficial business relationship. Identify client needs and communicate operational progress. Facilitate and support new business and retention activities. Build revenue and manage budget which includes cost controls with regard to food and labor. Ensure the completion and maintenance of P&L statements for the district. Oversight and responsibility to deliver client and company financial targets. Ensure adoption of all processes and systems. Understand performance metrics, data, order, and inventory trends; Educate teams on key levers to improve margins. Lead managers in implementing and maintaining corporate management agenda for both labor and food initiatives. Ensure value through efficient operations, appropriate cost controls, and profit management. Understand end-to-end supply chain and procurement processes and systems. Ensure unit managers maintain a safe and healthy environment for clients, customers, and employees. Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, and wage and hour. Additional Responsibilities: Responsible for recruiting, training and succession planning of overall district. Maintain relationships with the community where we serve, including professional and civic activities and public appearances. Collaborate in sales, rebid, and retention initiatives. Develop and be accountable for a safety culture that creates a work environment where no one gets hurt. Identify opportunities to implement new and innovative products and services which support business development and client retention. Manage the contract administration process including amendments and extensions. About Us Taher, Inc. is a family-owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering, and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies Location 10400 W. Higgins Road Ste 101, Rosemont, Illinois 60018 Qualifications and Skills: You must have 3 years of previous experience in a similar position with an associate degree in hospitality/dietetics. In our fast paced environment, you will need to possess strong multi-tasking, kitchen/office organizational skills, as well as effective communication (oral and written) skills. It's rewarding to see people enjoy well-prepared meals and to know you were integral to the process. Apply today! Additional requirements include: Must have ServSafe certification Ability to manage food cost Must have P&L experience Ability to manage a staff Proficient computer skills Catering experience, a plus Successfully pass a criminal background check This position provides a great work life balance with M-F day hours. It offers health and dental benefits, 401K and much more! Taher, Inc. is an EOE/AA employer. Shift 7AM-330PM Regular/ Temporary Regular
May 25, 2024
Full time
Essential Functions: At Taher, Inc., it's all about the food and the people! You are organized, forward thinking leader with a passion for creating relationships with your staff and our clients. You focus on achieving the outcomes and are comfortable navigating the uncomfortable moments of business because you understand it's all about the journey. As you nimbly manage your time and the resources at your disposal, you are a leader to your people not a boss. Your passion is hospitality and are not afraid of accountability. If these characteristics describe you, we think you might be a good candidate for a District Manager position here at this leading contract food service company. We know the next big idea can come from anyone. We are scrappy and unrelenting in our quest to bring excellence in all we do to our clients and our teams. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Expectations: Meeting the reasonable needs of the client; Building, training, and maintaining a food service team Ensuring that the unit is meeting the financial objectives of the client and Taher, Inc. Overall ownership and accountability of operational management and financial performance of multiple accounts and units. Model key leadership behaviors Ensure the highest levels of safety, quality, and service excellence for employees, clients, and consumers. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Identify ing and engage top talent and develop team members to their fullest potential within the organization. Planning and leading team management meetings. Ensure safety and sanitation standards in all operations. Establish and maintain effective client and customer rapport for a mutually beneficial business relationship. Identify client needs and communicate operational progress. Facilitate and support new business and retention activities. Build revenue and manage budget which includes cost controls with regard to food and labor. Ensure the completion and maintenance of P&L statements for the district. Oversight and responsibility to deliver client and company financial targets. Ensure adoption of all processes and systems. Understand performance metrics, data, order, and inventory trends; Educate teams on key levers to improve margins. Lead managers in implementing and maintaining corporate management agenda for both labor and food initiatives. Ensure value through efficient operations, appropriate cost controls, and profit management. Understand end-to-end supply chain and procurement processes and systems. Ensure unit managers maintain a safe and healthy environment for clients, customers, and employees. Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, and wage and hour. Additional Responsibilities: Responsible for recruiting, training and succession planning of overall district. Maintain relationships with the community where we serve, including professional and civic activities and public appearances. Collaborate in sales, rebid, and retention initiatives. Develop and be accountable for a safety culture that creates a work environment where no one gets hurt. Identify opportunities to implement new and innovative products and services which support business development and client retention. Manage the contract administration process including amendments and extensions. About Us Taher, Inc. is a family-owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering, and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies Location 10400 W. Higgins Road Ste 101, Rosemont, Illinois 60018 Qualifications and Skills: You must have 3 years of previous experience in a similar position with an associate degree in hospitality/dietetics. In our fast paced environment, you will need to possess strong multi-tasking, kitchen/office organizational skills, as well as effective communication (oral and written) skills. It's rewarding to see people enjoy well-prepared meals and to know you were integral to the process. Apply today! Additional requirements include: Must have ServSafe certification Ability to manage food cost Must have P&L experience Ability to manage a staff Proficient computer skills Catering experience, a plus Successfully pass a criminal background check This position provides a great work life balance with M-F day hours. It offers health and dental benefits, 401K and much more! Taher, Inc. is an EOE/AA employer. Shift 7AM-330PM Regular/ Temporary Regular
Unit Description: If you are looking for an exciting new opportunity with potential to grow your career while supporting the young men and women who protect our country, this is the job for you! Relocation Offered As Sodexo Government Services continues to have the proud pleasure of supporting the Air Force, we are seeking an Executive Chef 2 to lead the culinary process at Ellsworth Air Force Base, SD; serving our dedicated airmen, families and base civilians. The Executive Chef 2 will be a key driver in leading a team of both Subcontractor cooks and Airmen serving a wide variety of fresh and creative offers to our customers. This position will have over-site of an Air Force dining facility located on base. Excellent advancement opportunities are available to successful candidates as we continue to grow. The Executive Chef 2 will function as the lead manager in the kitchen and will direct all kitchen staff and operations . Training, menu planning, food quality, food and physical safety, cost controls and client/customer relations are a top focus for the Executive Chef and his/her team. Ellsworth Air Force Base, SC is located in Rapid City, SD . Rapid City lies east of Black Hills National Forest in western South Dakota. It's known as a gateway to Mt. Rushmore, the massive iconic sculpture of 4 U.S. presidents. "City of Presidents," a series of life-size statues that spans several blocks downtown. Some of the top attractions in Rapid City and its surrounding areas are Storybook Island, Bear Country USA, Reptile Gardens, Badlands National Park, The Museum of Geology, and Dinosaur Park. We are looking for candidates who will: • manage the daily food production including production planning and controls; • ensure Sodexo Culinary Standards including recipe compliance and food quality; • manage food costing, controls and compliance; • have high expectations for customer service and quality of food; • have the ability and willingness to develop and train Airmen; The ideal candidate has: • a strong culinary background and Culinary Degree or Certification with demonstrated ability to lead a culinary staff • excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies • previous experience working in a high volume facility • strong management and relationship building skills • a focus on food safety/sanitation and physical safety (ServSafe certification is required) The Executive Chef must have excellent culinary and supervisory skills and managing people to make every day a better day for the Air Force with the goal of creating dining experiences, not just meals. This key hire for our culinary management team will possess excellent leadership and communication skills and will be responsible for the successful every day running of the operation. This position will interface with the client and Airmen on a regular basis to listen to and look for opportunities for innovation and creativity. The Executive Chef 2 will have an active role in managing the daily events and operations related to finance; cost controls, customer service, and will provide strategic leadership and work collaboratively with several generations in the workplace to exceed resident and client expectations. This position is also responsible for the positive outcomes for all planning, organizing and incorporating the Sodexo Policies, Procedures. Reporting to the General Manager, this key management hire will have experience in training and developing staff, and coordinating customer service programs. Working for Sodexo at Government and Agency locations allows you to provide logistical support for combat missions abroad and for day-to-day management during training periods at home. Across America and around the world, our service offering combines facility and food services together as a customer-centric management solution. Today, we are entrusted with a workforce of a quarter million men and women in public service across 150 government sites and agencies. Our teams engage with international alliances and partners to ensure that those we serve have what they need to achieve peak performance. Sound like the opportunity you've been waiting for. Apply today! We look forward to hearing from you. Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 25, 2024
Full time
Unit Description: If you are looking for an exciting new opportunity with potential to grow your career while supporting the young men and women who protect our country, this is the job for you! Relocation Offered As Sodexo Government Services continues to have the proud pleasure of supporting the Air Force, we are seeking an Executive Chef 2 to lead the culinary process at Ellsworth Air Force Base, SD; serving our dedicated airmen, families and base civilians. The Executive Chef 2 will be a key driver in leading a team of both Subcontractor cooks and Airmen serving a wide variety of fresh and creative offers to our customers. This position will have over-site of an Air Force dining facility located on base. Excellent advancement opportunities are available to successful candidates as we continue to grow. The Executive Chef 2 will function as the lead manager in the kitchen and will direct all kitchen staff and operations . Training, menu planning, food quality, food and physical safety, cost controls and client/customer relations are a top focus for the Executive Chef and his/her team. Ellsworth Air Force Base, SC is located in Rapid City, SD . Rapid City lies east of Black Hills National Forest in western South Dakota. It's known as a gateway to Mt. Rushmore, the massive iconic sculpture of 4 U.S. presidents. "City of Presidents," a series of life-size statues that spans several blocks downtown. Some of the top attractions in Rapid City and its surrounding areas are Storybook Island, Bear Country USA, Reptile Gardens, Badlands National Park, The Museum of Geology, and Dinosaur Park. We are looking for candidates who will: • manage the daily food production including production planning and controls; • ensure Sodexo Culinary Standards including recipe compliance and food quality; • manage food costing, controls and compliance; • have high expectations for customer service and quality of food; • have the ability and willingness to develop and train Airmen; The ideal candidate has: • a strong culinary background and Culinary Degree or Certification with demonstrated ability to lead a culinary staff • excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies • previous experience working in a high volume facility • strong management and relationship building skills • a focus on food safety/sanitation and physical safety (ServSafe certification is required) The Executive Chef must have excellent culinary and supervisory skills and managing people to make every day a better day for the Air Force with the goal of creating dining experiences, not just meals. This key hire for our culinary management team will possess excellent leadership and communication skills and will be responsible for the successful every day running of the operation. This position will interface with the client and Airmen on a regular basis to listen to and look for opportunities for innovation and creativity. The Executive Chef 2 will have an active role in managing the daily events and operations related to finance; cost controls, customer service, and will provide strategic leadership and work collaboratively with several generations in the workplace to exceed resident and client expectations. This position is also responsible for the positive outcomes for all planning, organizing and incorporating the Sodexo Policies, Procedures. Reporting to the General Manager, this key management hire will have experience in training and developing staff, and coordinating customer service programs. Working for Sodexo at Government and Agency locations allows you to provide logistical support for combat missions abroad and for day-to-day management during training periods at home. Across America and around the world, our service offering combines facility and food services together as a customer-centric management solution. Today, we are entrusted with a workforce of a quarter million men and women in public service across 150 government sites and agencies. Our teams engage with international alliances and partners to ensure that those we serve have what they need to achieve peak performance. Sound like the opportunity you've been waiting for. Apply today! We look forward to hearing from you. Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Job Details Job Location: OUTBOUND MAMMOTH - Mammoth Lakes, CA Salary Range: $16.00 - $18.00 Hourly Description About our company: Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida. Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry. At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler's journey-inviting them to experience the frequency of each hotel's locale, pushing authentic human connection, exploration, and discovery, while also driving revenue. Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard's award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future. Primary mission: As our Restaurant Server & Pool, you are responsible for providing the highest quality of service possible to guests in an efficient and courteous manner while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation. SCOPE OF WORK + TEAM Reports to Hotel Manager and Food & Beverage Supervisor Supports food & beverage team, catering, events, pool & bar RESPONSIBILITIES Ability to walk and stand for during entire shift while approaching and servicing guests with all food and beverage requirements in an attentive, friendly, courteous and professional manner. Reports all issues and complaints to management. Clear, clean and reset tables as needed and perform medium work exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly lift, carry, push, or otherwise move objects. Sweep, mop and vacuum floors to ensure that restaurant area and hallways are free from service debris and that all room service trays are brought back to the kitchen for breakdown and bussing. Be familiar with the organization of the restaurant and lounge and know the function of each job position as well as having a thorough knowledge of menus and specials in the restaurant. Perform opening and closing procedures, and side work duties according to station rotation assignment to ensure tables and side stands are kept stocked, tidy and clean. Follow all state liquor laws. Handle food and beverage service, as required. Carry coffee pots and beverages throughout the room, refilling guests' cups and glasses as needed or requested. Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage. Must be able to convey information and ideas clearly and must be able to evaluate and select among alternative course of action quickly and accurately. Must be able to work well in stressful, high-pressure situations and maintain composure and objectivity under pressure. Must be effective in listening to, understanding, and clarifying the concerns and issues raised by guests and fellow associates. Must be able to work with and understand financial information and data, and basic arithmetic functions to carry out cashiering functions in closing checks and servicing the guest and use the POS/Micros system in the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working. Maintain regular attendance in compliance with property standards, as required by scheduling which will vary according to the needs of the hotel. Coordinate with Executive Chef, Sous Chef, Supervisor work priorities, provide assistance and perform other duties as requested by management, and attend meetings as required by management. Qualifications EXPERIENCE: Prior Experience: 1+ Previous restaurant and hospitality experience preferred. IT Expertise: Advanced knowledge of computer software (including Microsoft Office, outlook) and web analytics tools is preferred. Education: High School diploma or GED required; college degree preferred. Subject Expertise: Demonstrate a working knowledge of all property safety and security procedures as required maintaining a secure and safe environment for employees as well as guests. Report any unusual occurrences and/or request to Supervisor. Read and abide by all the regulations and rules of conduct stated in the Associate Handbook. Must be service oriented with excellent customer service and sales skills Must be able to effectively communicate to guests, management, and coworkers and read, write and understand the English language Must be energetic and outgoing Must possess excellent interpersonal and organizational skills Must be able to follow directions with attention to detail, speed and accuracy Must be a team player with the ability to work under minimal supervision Must be able to multi-task in a fast-paced work environment Must be able to understand and work with basic financial information and solve basic arithmetic problems Must be able to type 45 wpm and have the ability to input data and access information on the computer Must have proficient working knowledge of Microsoft Office, Opera; preferred. Must be able to exercise confidentiality and discretion. OTHER EXPECTATIONS: Abide by payroll policies, procedures and rules of conduct as stated in the Springboard Hospitality Associate Handbook. Demonstrate a working knowledge of all company safety and security procedures. Travel required: As needed for hotel familiarization, content creation shoots and to meet with colleagues. Hours Required: Must primarily work during Springboard Hospitality business hours, Monday - Friday 8am - 5pm (PST), while understanding that the hotel business functions 24/7 and some weekend or holiday work may occasionally be required. Benefits: Springboard Hospitality offers an empowered working environment that encourages collaboration and flexibility. We offer a superior benefits package to employees who work 20 hours/week or more that includes: Full Time Benefits Competitive Base Salary PTO Medical, Dental, Vision, Life, Pet Insurance 401K Costco Membership Bereavement Leave Management Contract Referral Program Education Assistance Additional Per Position Employee Rates at all of Springboard Hospitality's 35+ Hotels Monthly Cell Phone Stipend Dry Cleaning Services Hotel Level Executive Bonus Program Retention Bonuses Lead Share Program Associate of the Month/Quarter & Company-wide Associate of the Year Programs Associate Referral Bonus Program Springboard Hospitality Core Values: CONNECTED. We are plugged into people, technology and the cutting edge of culture. INDEPENDENT. We are free-thinkers who embrace diversity and advocate for innovation. COLLABORATIVE. We are collaborative and believe that the best solutions are found by working hand-in-hand. PERSONALIZED. We are devoted to authentic human connection, personalizing our approach to the guests and owners that we serve. DYNAMIC. We are analytic thought leaders who harness the power of data to maximize return on investment. OLS Hotels & Resorts LLC dba Springboard Hospitality (Springboard) is an equal opportunity employer. Springboard provides equal employment opportunity for all associates and prohibits discrimination based on race, color, sex (including pregnancy, childbirth, breastfeeding and medical conditions related to pregnancy, childbirth, or breastfeeding), gender, religious creed (including religious dress and grooming practices), marital status, domestic partner status, age, national origin or ancestry, physical or mental disability, medical condition, genetic information and characteristics, sexual orientation, gender identity or expression, military or veteran status, or any other basis protected under federal, state, or local laws. Springboard also provides reasonable accommodations for qualified applicants and employees with disabilities or medical conditions in accordance with applicable laws.
May 18, 2024
Full time
Job Details Job Location: OUTBOUND MAMMOTH - Mammoth Lakes, CA Salary Range: $16.00 - $18.00 Hourly Description About our company: Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida. Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry. At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler's journey-inviting them to experience the frequency of each hotel's locale, pushing authentic human connection, exploration, and discovery, while also driving revenue. Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard's award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future. Primary mission: As our Restaurant Server & Pool, you are responsible for providing the highest quality of service possible to guests in an efficient and courteous manner while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation. SCOPE OF WORK + TEAM Reports to Hotel Manager and Food & Beverage Supervisor Supports food & beverage team, catering, events, pool & bar RESPONSIBILITIES Ability to walk and stand for during entire shift while approaching and servicing guests with all food and beverage requirements in an attentive, friendly, courteous and professional manner. Reports all issues and complaints to management. Clear, clean and reset tables as needed and perform medium work exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly lift, carry, push, or otherwise move objects. Sweep, mop and vacuum floors to ensure that restaurant area and hallways are free from service debris and that all room service trays are brought back to the kitchen for breakdown and bussing. Be familiar with the organization of the restaurant and lounge and know the function of each job position as well as having a thorough knowledge of menus and specials in the restaurant. Perform opening and closing procedures, and side work duties according to station rotation assignment to ensure tables and side stands are kept stocked, tidy and clean. Follow all state liquor laws. Handle food and beverage service, as required. Carry coffee pots and beverages throughout the room, refilling guests' cups and glasses as needed or requested. Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage. Must be able to convey information and ideas clearly and must be able to evaluate and select among alternative course of action quickly and accurately. Must be able to work well in stressful, high-pressure situations and maintain composure and objectivity under pressure. Must be effective in listening to, understanding, and clarifying the concerns and issues raised by guests and fellow associates. Must be able to work with and understand financial information and data, and basic arithmetic functions to carry out cashiering functions in closing checks and servicing the guest and use the POS/Micros system in the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working. Maintain regular attendance in compliance with property standards, as required by scheduling which will vary according to the needs of the hotel. Coordinate with Executive Chef, Sous Chef, Supervisor work priorities, provide assistance and perform other duties as requested by management, and attend meetings as required by management. Qualifications EXPERIENCE: Prior Experience: 1+ Previous restaurant and hospitality experience preferred. IT Expertise: Advanced knowledge of computer software (including Microsoft Office, outlook) and web analytics tools is preferred. Education: High School diploma or GED required; college degree preferred. Subject Expertise: Demonstrate a working knowledge of all property safety and security procedures as required maintaining a secure and safe environment for employees as well as guests. Report any unusual occurrences and/or request to Supervisor. Read and abide by all the regulations and rules of conduct stated in the Associate Handbook. Must be service oriented with excellent customer service and sales skills Must be able to effectively communicate to guests, management, and coworkers and read, write and understand the English language Must be energetic and outgoing Must possess excellent interpersonal and organizational skills Must be able to follow directions with attention to detail, speed and accuracy Must be a team player with the ability to work under minimal supervision Must be able to multi-task in a fast-paced work environment Must be able to understand and work with basic financial information and solve basic arithmetic problems Must be able to type 45 wpm and have the ability to input data and access information on the computer Must have proficient working knowledge of Microsoft Office, Opera; preferred. Must be able to exercise confidentiality and discretion. OTHER EXPECTATIONS: Abide by payroll policies, procedures and rules of conduct as stated in the Springboard Hospitality Associate Handbook. Demonstrate a working knowledge of all company safety and security procedures. Travel required: As needed for hotel familiarization, content creation shoots and to meet with colleagues. Hours Required: Must primarily work during Springboard Hospitality business hours, Monday - Friday 8am - 5pm (PST), while understanding that the hotel business functions 24/7 and some weekend or holiday work may occasionally be required. Benefits: Springboard Hospitality offers an empowered working environment that encourages collaboration and flexibility. We offer a superior benefits package to employees who work 20 hours/week or more that includes: Full Time Benefits Competitive Base Salary PTO Medical, Dental, Vision, Life, Pet Insurance 401K Costco Membership Bereavement Leave Management Contract Referral Program Education Assistance Additional Per Position Employee Rates at all of Springboard Hospitality's 35+ Hotels Monthly Cell Phone Stipend Dry Cleaning Services Hotel Level Executive Bonus Program Retention Bonuses Lead Share Program Associate of the Month/Quarter & Company-wide Associate of the Year Programs Associate Referral Bonus Program Springboard Hospitality Core Values: CONNECTED. We are plugged into people, technology and the cutting edge of culture. INDEPENDENT. We are free-thinkers who embrace diversity and advocate for innovation. COLLABORATIVE. We are collaborative and believe that the best solutions are found by working hand-in-hand. PERSONALIZED. We are devoted to authentic human connection, personalizing our approach to the guests and owners that we serve. DYNAMIC. We are analytic thought leaders who harness the power of data to maximize return on investment. OLS Hotels & Resorts LLC dba Springboard Hospitality (Springboard) is an equal opportunity employer. Springboard provides equal employment opportunity for all associates and prohibits discrimination based on race, color, sex (including pregnancy, childbirth, breastfeeding and medical conditions related to pregnancy, childbirth, or breastfeeding), gender, religious creed (including religious dress and grooming practices), marital status, domestic partner status, age, national origin or ancestry, physical or mental disability, medical condition, genetic information and characteristics, sexual orientation, gender identity or expression, military or veteran status, or any other basis protected under federal, state, or local laws. Springboard also provides reasonable accommodations for qualified applicants and employees with disabilities or medical conditions in accordance with applicable laws.
The Opportunity Delaware North's Patina Restaurant Group is hiring full-time Line Cooks to join our team at Panevino in Livingston, New Jersey. As a Line Cook, you will be responsible for preparing dishes according to recipes and chef specifications. If working at prestigious venues with people from diverse backgrounds excites you, pull a chair up to our hospitality table and apply today. Pay $18.00 - $21.00 / hour Information on our comprehensive benefits package can be found at . Benefits We care about our team member's personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: Weekly pay Employee assistance program Training and development opportunities Employee discounts Flexible work schedules Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement. $200 Referral bonus for all current associates. Refer someone who is successfully hired into this role for 15 hours worked and receive a $200 referral bonus. Italian Dining Panevino Ristorante is an Italian restaurant serving lunch, dinner, takeout, and catering with an outdoor patio for dining and private events. The restaurant features a working herb garden, rustic décor, wood burning pizza oven, and a beautiful outdoor patio. At Delaware North, we care about our associates' professional and personal wellbeing. We have a comprehensive benefits program designed to give our associates the comfort, safety, and stability they need to deliver exceptional service to our guests. All associates are eligible for benefits including weekly pay, employee assistance program, training and development, employee discounts, and flexible work schedules. Medical, dental, and vision insurance, 401(k) with company match, paid vacation and holidays, and tuition reimbursement are available for eligible associates. Responsibilities Properly measure, portion, and cook all food items in a timely manner Ensure correct food temperatures are maintained and food is stored safely Perform opening, closing, and side work duties according to proper guidelines Keep workstation and equipment clean, organized, and sufficiently stocked Use waste control guidelines and record all waste on spoilage sheet Qualifications Minimum of 1 year of experience as a prep cook or line cook Ability to move rapidly and coordinate multiple orders Ability to follow procedures and take directions Basic math skills to understand, calculate, and follow recipe measurements and proportions No high school diploma or GED required Physical Requirements Manual dexterity sufficient to chop, mix, and blend a variety of foods and liquids Ability to carry large pans, weighing up to 50 pounds, and operate kitchen equipment Constant standing, walking, bending, reaching, and repetitive motions Hot and damp environment Who We Are Patina Restaurant Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World , Disneyland , the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Restaurant Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.
May 18, 2024
Full time
The Opportunity Delaware North's Patina Restaurant Group is hiring full-time Line Cooks to join our team at Panevino in Livingston, New Jersey. As a Line Cook, you will be responsible for preparing dishes according to recipes and chef specifications. If working at prestigious venues with people from diverse backgrounds excites you, pull a chair up to our hospitality table and apply today. Pay $18.00 - $21.00 / hour Information on our comprehensive benefits package can be found at . Benefits We care about our team member's personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: Weekly pay Employee assistance program Training and development opportunities Employee discounts Flexible work schedules Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement. $200 Referral bonus for all current associates. Refer someone who is successfully hired into this role for 15 hours worked and receive a $200 referral bonus. Italian Dining Panevino Ristorante is an Italian restaurant serving lunch, dinner, takeout, and catering with an outdoor patio for dining and private events. The restaurant features a working herb garden, rustic décor, wood burning pizza oven, and a beautiful outdoor patio. At Delaware North, we care about our associates' professional and personal wellbeing. We have a comprehensive benefits program designed to give our associates the comfort, safety, and stability they need to deliver exceptional service to our guests. All associates are eligible for benefits including weekly pay, employee assistance program, training and development, employee discounts, and flexible work schedules. Medical, dental, and vision insurance, 401(k) with company match, paid vacation and holidays, and tuition reimbursement are available for eligible associates. Responsibilities Properly measure, portion, and cook all food items in a timely manner Ensure correct food temperatures are maintained and food is stored safely Perform opening, closing, and side work duties according to proper guidelines Keep workstation and equipment clean, organized, and sufficiently stocked Use waste control guidelines and record all waste on spoilage sheet Qualifications Minimum of 1 year of experience as a prep cook or line cook Ability to move rapidly and coordinate multiple orders Ability to follow procedures and take directions Basic math skills to understand, calculate, and follow recipe measurements and proportions No high school diploma or GED required Physical Requirements Manual dexterity sufficient to chop, mix, and blend a variety of foods and liquids Ability to carry large pans, weighing up to 50 pounds, and operate kitchen equipment Constant standing, walking, bending, reaching, and repetitive motions Hot and damp environment Who We Are Patina Restaurant Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World , Disneyland , the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Restaurant Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.
Unit Description: Grow your career and develop a team that shares your desire to make a difference. Sodexo Universities is seeking a talented Executive Chef for Colorado Mountain College - Spring Valley campus. CMC is a blend of beautiful mountain views and state of the art facilities in Glenwood Springs, CO - Our CMC Spring Valley Campus is located "Above the Roaring Fork Valley" just minutes away from some of the best fishing, hiking, climbing, and skiing between Aspen and Glenwood Springs, Colorado. We serve an adventuresome campus population of approximately 200 residents plus faculty, staff and commuters. RELOCATION ASSISTANCE IS AVAILABLE FOR THIS EXCITING OPPORTUNITY! We operate CO Mountain College - nine months out of the year on campus, managing Student Dining operations and Catering, Our successful candidate will manage Resident Dining operations and pursue meaningful student engagement on campus. This position will have a focus on culinary creativity with excellent attention to detail to quality and presentation as well as safety and sanitation. During the summer months, the Executive Chef will be the culinary leader on-site for the summer International Aspen Music Festival in Aspen for dining for the international students and high profile Catering. Are you the One? The successful candidate will: Be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting - strong technology experience using food management systems. Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented Have the ability and willingness to develop and motivate team members to embrace culinary innovations Ensure food safety, sanitation, and workplace safety standard compliance Have working knowledge of automated food inventory, ordering, production, and management systems Is this opportunity right for you? We are looking for candidates who have: 2-3 years experience as a Chef or Executive Chef - managing the kitchen - ordering/inventory/menu development. Excellent leadership and communication skills with the ability to maintain the Safety and culinary standards Strong coaching and employee development skills Have a passion for food and mentoring , as well as being the face of Sodexo's culinary program in Student Dining. Have desire for ongoing professional development goals - potentially moving in to overall campus operations management. Have a valid Drivers License - part of the role will be driving on and off site for catering. Target Salary Range is $60,000 - 70,000! Great benefits and career growth opportunities ! Sound like the career opportunity you have been looking for? APPLY TODAY and join the Sodexo Team! To learn more about Colorado Mountain College - Spring Valley campus - and the beauty of the outdoors visit: To learn more about Aspen Music Festival - visit : Note: This position requires ability to drive campus vehicles for offsite catering, Drivers License is required. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 17, 2024
Full time
Unit Description: Grow your career and develop a team that shares your desire to make a difference. Sodexo Universities is seeking a talented Executive Chef for Colorado Mountain College - Spring Valley campus. CMC is a blend of beautiful mountain views and state of the art facilities in Glenwood Springs, CO - Our CMC Spring Valley Campus is located "Above the Roaring Fork Valley" just minutes away from some of the best fishing, hiking, climbing, and skiing between Aspen and Glenwood Springs, Colorado. We serve an adventuresome campus population of approximately 200 residents plus faculty, staff and commuters. RELOCATION ASSISTANCE IS AVAILABLE FOR THIS EXCITING OPPORTUNITY! We operate CO Mountain College - nine months out of the year on campus, managing Student Dining operations and Catering, Our successful candidate will manage Resident Dining operations and pursue meaningful student engagement on campus. This position will have a focus on culinary creativity with excellent attention to detail to quality and presentation as well as safety and sanitation. During the summer months, the Executive Chef will be the culinary leader on-site for the summer International Aspen Music Festival in Aspen for dining for the international students and high profile Catering. Are you the One? The successful candidate will: Be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting - strong technology experience using food management systems. Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented Have the ability and willingness to develop and motivate team members to embrace culinary innovations Ensure food safety, sanitation, and workplace safety standard compliance Have working knowledge of automated food inventory, ordering, production, and management systems Is this opportunity right for you? We are looking for candidates who have: 2-3 years experience as a Chef or Executive Chef - managing the kitchen - ordering/inventory/menu development. Excellent leadership and communication skills with the ability to maintain the Safety and culinary standards Strong coaching and employee development skills Have a passion for food and mentoring , as well as being the face of Sodexo's culinary program in Student Dining. Have desire for ongoing professional development goals - potentially moving in to overall campus operations management. Have a valid Drivers License - part of the role will be driving on and off site for catering. Target Salary Range is $60,000 - 70,000! Great benefits and career growth opportunities ! Sound like the career opportunity you have been looking for? APPLY TODAY and join the Sodexo Team! To learn more about Colorado Mountain College - Spring Valley campus - and the beauty of the outdoors visit: To learn more about Aspen Music Festival - visit : Note: This position requires ability to drive campus vehicles for offsite catering, Drivers License is required. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.