If you're seeking a meaningful opportunity that gives you a higher purpose and enhances the lives of seniors and their families, choose your career at a The Care Group. We honor diversity and inclusivity and are proud to offer a safe work environment that fosters growth, teamwork and fulfillment. We are looking for a Head Chef to join our Casa Mia team in Vancouver, B.C. What's In For You? Beyond the perks that come with working for the area's leading community healthcare provider we offer: Highest industry wage based on experience Benefits, vacation, paid sick days, RRSP Employee Recognition and Staff Appreciation Events Meaningful Connections As a Head Chef your role will involve the following: Direct all aspects of the Culinary and Food & Beverage Operations Coordinate menus, purchasing, staffing and food preparation. Ensure compliance of standards, policies, and procedures of Residential, Assisted and Independent Regulations and Safe food handling. Prepare meals according to special diets requirements (minced, puree, diabetic, etc.) and therapeutic diet orders. Hire, develop, and retain a diverse Team to deliver excellent products and services. Manage productivity and all expenses in accordance with business requirements. Conduct training for all Culinary and Serving staff on menu items including ingredients, preparation methods and unique tastes. Prepare monthly reports, commenting on key performance indicators and action taken to keep on targets. Experience and skills: University Degree or College diploma in Hotel or F&B Management and/or culinary institute is preferred with Red Seal designation or equivalent considered an asset. Valid Food Safety/Food Handler's Certification and Smart Serve Certification. Valid Pro-serve certification and must maintain certification. Experience preparing budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Minimum of 8 years' experience with 2 years of experience at the level of an Executive Chef. Proven team-builder and mentor with outstanding coaching skills. Management experience in a unionized environment as asset. Physically and mentally able to perform duties for above position COVID Vaccination Certificate About us Casa Mia is a heritage estate property located along Vancouver's Southwest Marine Drive. This heritage home will offer 90 long term care beds, consisting of primarily single occupancy rooms. Many with expansive views over the Fraser River. Casa Mia is a storied 1930's mansion boasting views of gorgeous grounds, the Fraser River, Georgia Straight, and the mountains of Vancouver Island. With large windows, homelike furnishings, and compassionate care givers, our residents are well taken care of. This estate home features three stories with a grand dining area, ballroom, recreation areas and large outdoor patios on each floor. The desirable location and newly built home provide our clients with a modern care environment with a throwback to Vancouver's heritage. Casa Mia works in collaboration with the Vancouver Coastal Health Authority to offer funded beds but also has 32 private pay rooms available. H0W4gx7IU6
May 19, 2024
Full time
If you're seeking a meaningful opportunity that gives you a higher purpose and enhances the lives of seniors and their families, choose your career at a The Care Group. We honor diversity and inclusivity and are proud to offer a safe work environment that fosters growth, teamwork and fulfillment. We are looking for a Head Chef to join our Casa Mia team in Vancouver, B.C. What's In For You? Beyond the perks that come with working for the area's leading community healthcare provider we offer: Highest industry wage based on experience Benefits, vacation, paid sick days, RRSP Employee Recognition and Staff Appreciation Events Meaningful Connections As a Head Chef your role will involve the following: Direct all aspects of the Culinary and Food & Beverage Operations Coordinate menus, purchasing, staffing and food preparation. Ensure compliance of standards, policies, and procedures of Residential, Assisted and Independent Regulations and Safe food handling. Prepare meals according to special diets requirements (minced, puree, diabetic, etc.) and therapeutic diet orders. Hire, develop, and retain a diverse Team to deliver excellent products and services. Manage productivity and all expenses in accordance with business requirements. Conduct training for all Culinary and Serving staff on menu items including ingredients, preparation methods and unique tastes. Prepare monthly reports, commenting on key performance indicators and action taken to keep on targets. Experience and skills: University Degree or College diploma in Hotel or F&B Management and/or culinary institute is preferred with Red Seal designation or equivalent considered an asset. Valid Food Safety/Food Handler's Certification and Smart Serve Certification. Valid Pro-serve certification and must maintain certification. Experience preparing budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Minimum of 8 years' experience with 2 years of experience at the level of an Executive Chef. Proven team-builder and mentor with outstanding coaching skills. Management experience in a unionized environment as asset. Physically and mentally able to perform duties for above position COVID Vaccination Certificate About us Casa Mia is a heritage estate property located along Vancouver's Southwest Marine Drive. This heritage home will offer 90 long term care beds, consisting of primarily single occupancy rooms. Many with expansive views over the Fraser River. Casa Mia is a storied 1930's mansion boasting views of gorgeous grounds, the Fraser River, Georgia Straight, and the mountains of Vancouver Island. With large windows, homelike furnishings, and compassionate care givers, our residents are well taken care of. This estate home features three stories with a grand dining area, ballroom, recreation areas and large outdoor patios on each floor. The desirable location and newly built home provide our clients with a modern care environment with a throwback to Vancouver's heritage. Casa Mia works in collaboration with the Vancouver Coastal Health Authority to offer funded beds but also has 32 private pay rooms available. H0W4gx7IU6
Overview: We create communities where employees thrive in their work, helping our residents thrive in their homes. We strive to enhance the lives and exceed the expectations of those we serve every day. To do this, we cultivate the diverse talents of our team members in order to achieve something together that they could not do alone. Atria Senior Living's family of brands has immediate openings for individuals looking for a career with competitive pay and outstanding benefits, including: Paid holidays and PTO Community employees may receive annual anniversary rewards dependent on classification Employees may be eligible to receive an Annual Scores Reward of $500 (Full Time) or $250 (Part Time) based on community survey results Benefits package also includes Health, Dental, Vision, and Life Insurance Retirement Savings Plan / 401(k) employer match Tuition reimbursement (U.S Based Communities) Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location As a valued team member at Atria, you'll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now! Responsibilities: In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community. You drive a culture of hospitality and ensure that residents' tastes are indulged and their suggestions implemented. You act as a manager on duty as required. Responsible for interviewing, hiring, training, developing, and performance managing assigned staff. This includes scheduling of hours, breaks, and meal periods. Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor. Maintain the appropriate inventory of kitchen supplies, small wares, and table ware. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors. Ensure that all food is prepared, stored, and served according to Company standards and legal requirements. Meet regularly with residents and family members to confirm that high satisfaction levels are maintained. Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service. Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the resident's and/or other guests' expectations. Work with community leadership and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Maintain timely and accurate documentation and submission of reports and invoices regarding budget and other responsibilities as required by the community and the Company. Maintain employee satisfaction and engagement scores at or above the Company standard. Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times. Conduct and participate in department meetings, in-services, and pre-meal stand ups. Ensure that all staff use and maintain equipment properly to avoid injury, damage, and costly repairs. Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals. Work closely with the Community Sales team and community staff to market the community. Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements. Act as a manager on duty as required. May perform other duties as needed and/or assigned. Qualifications: High School Diploma or General Education Degree (GED). Culinary Arts Degree and/or Chef Certification strongly preferred. Communicate effectively in English, verbally and in writing, with residents, staff, and vendors. Five (5) or more years Culinary Experience in the hospitality industry. Demonstrated experience in supervising staff and working in a team setting. Food handlers permit as required by applicable law and/or Company standards. HACCP certification may be required. Adherence to Company appearance and dress code policies. Strong organization, detail orientation, and time management skills. Basic computer skills - Microsoft Word, Outlook, and Excel. Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle). Must possess valid driver's license.
May 19, 2024
Full time
Overview: We create communities where employees thrive in their work, helping our residents thrive in their homes. We strive to enhance the lives and exceed the expectations of those we serve every day. To do this, we cultivate the diverse talents of our team members in order to achieve something together that they could not do alone. Atria Senior Living's family of brands has immediate openings for individuals looking for a career with competitive pay and outstanding benefits, including: Paid holidays and PTO Community employees may receive annual anniversary rewards dependent on classification Employees may be eligible to receive an Annual Scores Reward of $500 (Full Time) or $250 (Part Time) based on community survey results Benefits package also includes Health, Dental, Vision, and Life Insurance Retirement Savings Plan / 401(k) employer match Tuition reimbursement (U.S Based Communities) Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location As a valued team member at Atria, you'll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now! Responsibilities: In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community. You drive a culture of hospitality and ensure that residents' tastes are indulged and their suggestions implemented. You act as a manager on duty as required. Responsible for interviewing, hiring, training, developing, and performance managing assigned staff. This includes scheduling of hours, breaks, and meal periods. Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor. Maintain the appropriate inventory of kitchen supplies, small wares, and table ware. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors. Ensure that all food is prepared, stored, and served according to Company standards and legal requirements. Meet regularly with residents and family members to confirm that high satisfaction levels are maintained. Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service. Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the resident's and/or other guests' expectations. Work with community leadership and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Maintain timely and accurate documentation and submission of reports and invoices regarding budget and other responsibilities as required by the community and the Company. Maintain employee satisfaction and engagement scores at or above the Company standard. Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times. Conduct and participate in department meetings, in-services, and pre-meal stand ups. Ensure that all staff use and maintain equipment properly to avoid injury, damage, and costly repairs. Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals. Work closely with the Community Sales team and community staff to market the community. Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements. Act as a manager on duty as required. May perform other duties as needed and/or assigned. Qualifications: High School Diploma or General Education Degree (GED). Culinary Arts Degree and/or Chef Certification strongly preferred. Communicate effectively in English, verbally and in writing, with residents, staff, and vendors. Five (5) or more years Culinary Experience in the hospitality industry. Demonstrated experience in supervising staff and working in a team setting. Food handlers permit as required by applicable law and/or Company standards. HACCP certification may be required. Adherence to Company appearance and dress code policies. Strong organization, detail orientation, and time management skills. Basic computer skills - Microsoft Word, Outlook, and Excel. Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle). Must possess valid driver's license.
Glowbal Restaurant Group
Vancouver, British Columbia (BC)
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine, and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. WHY WORK FOR US: We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! GLOWBAL RESTAURANT GROUP is expanding and looking for EXECUTIVE CHEFS to lead our kitchen brigades. The EXECUTIVE CHEF works beside the GENERAL MANAGER in the areas of personnel management, budget control, quality of service and product and operational execution. ESSENTIAL JOB FUNCTIONS: Supervise kitchen operations including staff, food preparation and cooking, ensuring food safe practices are enforced and financial targets are met. Develop, implement and monitor standards of service to ensure that a high quality of production and service is consistently maintained, leading to overall guest satisfaction and retention. Mentor and develop cooks, setting short and long-term goals, encouraging staff to excel in the company and the industry. Conduct ongoing research of trends in the food industry, to ensure the creative and effective planning and writing of menus. Other responsibilities include budgeting and financial planning for labor and food cost, recruitment of staff, providing instruction and training to staff and chefs, and participating in business development. SKILLS & QUALIFICATIONS: 5+ years minimum experience in a similar position and environment Foodsafe certified (within 1 week of employment) Certification of culinary training or apprenticeship, Red Seal and journeyman certificate is an asset Proficient with Microsoft Office (Outlook, Word, Excel) and internet searches Financial aptitude and experience with P&Ls Must have a passion for the business and a love of food Excellent leadership and motivational skills Strong interpersonal and conflict resolution dexterity Ability to prioritize, organize and follow through as necessary A clear thinker with the aptitude to analyze and resolve problems, exercising good judgment Capacity to work well under pressure, meeting production schedules and timelines for service periods Ability to hold oneself and others accountable Long periods of standing and walking is required ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. TO WORK FOR US: You MUST have valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. Job Types: Full-time, Permanent Pay: $90,000.00-$95,000.00 per year Benefits: Dental care Discounted or free food Flexible schedule Paid time off Vision care Experience: Executive Chef: 5 years (preferred) Work Location: In person
May 19, 2024
Full time
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine, and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. WHY WORK FOR US: We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! GLOWBAL RESTAURANT GROUP is expanding and looking for EXECUTIVE CHEFS to lead our kitchen brigades. The EXECUTIVE CHEF works beside the GENERAL MANAGER in the areas of personnel management, budget control, quality of service and product and operational execution. ESSENTIAL JOB FUNCTIONS: Supervise kitchen operations including staff, food preparation and cooking, ensuring food safe practices are enforced and financial targets are met. Develop, implement and monitor standards of service to ensure that a high quality of production and service is consistently maintained, leading to overall guest satisfaction and retention. Mentor and develop cooks, setting short and long-term goals, encouraging staff to excel in the company and the industry. Conduct ongoing research of trends in the food industry, to ensure the creative and effective planning and writing of menus. Other responsibilities include budgeting and financial planning for labor and food cost, recruitment of staff, providing instruction and training to staff and chefs, and participating in business development. SKILLS & QUALIFICATIONS: 5+ years minimum experience in a similar position and environment Foodsafe certified (within 1 week of employment) Certification of culinary training or apprenticeship, Red Seal and journeyman certificate is an asset Proficient with Microsoft Office (Outlook, Word, Excel) and internet searches Financial aptitude and experience with P&Ls Must have a passion for the business and a love of food Excellent leadership and motivational skills Strong interpersonal and conflict resolution dexterity Ability to prioritize, organize and follow through as necessary A clear thinker with the aptitude to analyze and resolve problems, exercising good judgment Capacity to work well under pressure, meeting production schedules and timelines for service periods Ability to hold oneself and others accountable Long periods of standing and walking is required ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. TO WORK FOR US: You MUST have valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. Job Types: Full-time, Permanent Pay: $90,000.00-$95,000.00 per year Benefits: Dental care Discounted or free food Flexible schedule Paid time off Vision care Experience: Executive Chef: 5 years (preferred) Work Location: In person
Sous Chef The Epicurean is located at 84 Queen St in beautiful Niagara-on-the-Lake. We are looking for a strong Sous Chef that will be able to handle fast pace and be well versed in all aspects of the kitchen As a Sous Chef, you will consistently provide guests with great food and excellent experience. Must work well with other team members. 2-3 Sous Chef positions available Why you should work at The Epicurean: Salary: according to experience Tips Benefits We are looking for a skilled, passionate, enthusiastic Sous Chef and to complete our team and have experience in the field. In order to qualify for our Sous Chef, you must have the following requirements: Must have previous 2-3 years' experience in this field. Multitasking Skills Degree or Diploma in Culinary Follow the direction of the Exec Chef Prepares food for the restaurant, events and is a team leader for those under them Works under the direction of the owner when chef is absent to show strong leadership when working with others Maintains a high level of cleanliness and demonstrates by example when using proper handling of food techniques Provides a healthy and positive work environment Assists the chef in menu planning alongside with the owners Working effectively and putting food up simultaneously in timing accordance About The Epicurean Restaurant: Epicurean is dedicated to providing our clientele great seasonal foods and phenomenal local wines from Niagara's region. Our cuisine is mainly Mediterranean based on fresh food locally produced and cooked by a very talented culinary team. It has a warm ambiance and our goal is to meet all your dining needs. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Casual Atmosphere. Great Food. Excellent Service. Job Types: Full-time, Part-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: sous chef: 3 years (preferred) Work Location: In person
May 19, 2024
Full time
Sous Chef The Epicurean is located at 84 Queen St in beautiful Niagara-on-the-Lake. We are looking for a strong Sous Chef that will be able to handle fast pace and be well versed in all aspects of the kitchen As a Sous Chef, you will consistently provide guests with great food and excellent experience. Must work well with other team members. 2-3 Sous Chef positions available Why you should work at The Epicurean: Salary: according to experience Tips Benefits We are looking for a skilled, passionate, enthusiastic Sous Chef and to complete our team and have experience in the field. In order to qualify for our Sous Chef, you must have the following requirements: Must have previous 2-3 years' experience in this field. Multitasking Skills Degree or Diploma in Culinary Follow the direction of the Exec Chef Prepares food for the restaurant, events and is a team leader for those under them Works under the direction of the owner when chef is absent to show strong leadership when working with others Maintains a high level of cleanliness and demonstrates by example when using proper handling of food techniques Provides a healthy and positive work environment Assists the chef in menu planning alongside with the owners Working effectively and putting food up simultaneously in timing accordance About The Epicurean Restaurant: Epicurean is dedicated to providing our clientele great seasonal foods and phenomenal local wines from Niagara's region. Our cuisine is mainly Mediterranean based on fresh food locally produced and cooked by a very talented culinary team. It has a warm ambiance and our goal is to meet all your dining needs. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Casual Atmosphere. Great Food. Excellent Service. Job Types: Full-time, Part-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: sous chef: 3 years (preferred) Work Location: In person
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 19, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 19, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Tu maîtrises l'art de jongler? Viens nous montrer tes talents! On recherche un chef d'équipe en salle à manger qui aime jongler avec des tâches administratives tout en étant dans le feu de l'action. Description des tâches : S'assurer du suivi du service à la clientèle Coordonner les activités des serveurs, des préposés à l'accueil et des commis débarrasseurs Assister à l'accueil ou au service, au besoin Soutenir le gestionnaire en salle à manger Effectuer toute autre tâche demandée par le gestionnaire Type d'emploi : Temps Plein, Temps Partiel, Permanent Rémunération : à partir de 17,00$ par heure Question(s) de présélection: Quelles sont vos disponbilités pour travailler ? (ex : lundi au vendredi à partir de 17h) Combien d'heures par semaine recherchez-vous ? (ex : 20h) Expérience: Restauration: 1 an (Obligatoire) Lieu du poste : En présentiel
May 19, 2024
Full time
Tu maîtrises l'art de jongler? Viens nous montrer tes talents! On recherche un chef d'équipe en salle à manger qui aime jongler avec des tâches administratives tout en étant dans le feu de l'action. Description des tâches : S'assurer du suivi du service à la clientèle Coordonner les activités des serveurs, des préposés à l'accueil et des commis débarrasseurs Assister à l'accueil ou au service, au besoin Soutenir le gestionnaire en salle à manger Effectuer toute autre tâche demandée par le gestionnaire Type d'emploi : Temps Plein, Temps Partiel, Permanent Rémunération : à partir de 17,00$ par heure Question(s) de présélection: Quelles sont vos disponbilités pour travailler ? (ex : lundi au vendredi à partir de 17h) Combien d'heures par semaine recherchez-vous ? (ex : 20h) Expérience: Restauration: 1 an (Obligatoire) Lieu du poste : En présentiel
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 19, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
PURPOSE OF THIS POSITION The primary purpose of the Production Chef job position, is to be highly passionate about food, service and, to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, Birchaven Retirement Village policies and procedures, Birchaven Retirement Village ethical statement and resident rights, subject to the employee handbook, and as may be directed by the Food Service Director and/or Sous chef to assure that quality food service is provided at all times. JOB DUTIES/RESPONSIBILITIES Duty 1: Assists with new menu items and their implementation. Duty 2: Demonstrates leadership and personal accountability for performance to ensure quality food service is given to each and every customer. Duty 3: Maintains the main Kitchen in a safe sanitary manner. Duty 4: Sets production standards based on a uniform prep method. Duty 5: Assist in stabilizing standard recipes. Duty 6: Manage all food storage areas in the main kitchen and works with the Sous chef on ordering in his absence. Duty 7: Adhere to unit standards of dress and attend scheduled meetings as well as all mandatory competency training. Duty 8: Displays service excellence as evidenced by practicing the mission, vision, and values of the organization to promote resident satisfaction Duty 9: Complies with organizational policies, procedures, and practices to ensure quality job performance and regulatory compliance. Duty 10: All other duties as assigned by supervisor. REQUIRED QUALIFICATIONS High school diploma or equivalent. Read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to speak in sentences. Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with standardized situations with only occasional or no variables. Ability to add and subtract two digit numbers. Ability to count. Minimum 3-5 years experience in a culinary position. PREFERRED REQUIREMENTS 2 year culinary arts degree. Experience in a professional kitchen, cooking from scratch. Serve safe certified PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; talk and hear/listen; and taste and smell. The employee is occasionally required to sit, climb or balance, stoop, kneel, crouch or crawl. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
May 19, 2024
Full time
PURPOSE OF THIS POSITION The primary purpose of the Production Chef job position, is to be highly passionate about food, service and, to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, Birchaven Retirement Village policies and procedures, Birchaven Retirement Village ethical statement and resident rights, subject to the employee handbook, and as may be directed by the Food Service Director and/or Sous chef to assure that quality food service is provided at all times. JOB DUTIES/RESPONSIBILITIES Duty 1: Assists with new menu items and their implementation. Duty 2: Demonstrates leadership and personal accountability for performance to ensure quality food service is given to each and every customer. Duty 3: Maintains the main Kitchen in a safe sanitary manner. Duty 4: Sets production standards based on a uniform prep method. Duty 5: Assist in stabilizing standard recipes. Duty 6: Manage all food storage areas in the main kitchen and works with the Sous chef on ordering in his absence. Duty 7: Adhere to unit standards of dress and attend scheduled meetings as well as all mandatory competency training. Duty 8: Displays service excellence as evidenced by practicing the mission, vision, and values of the organization to promote resident satisfaction Duty 9: Complies with organizational policies, procedures, and practices to ensure quality job performance and regulatory compliance. Duty 10: All other duties as assigned by supervisor. REQUIRED QUALIFICATIONS High school diploma or equivalent. Read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to speak in sentences. Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with standardized situations with only occasional or no variables. Ability to add and subtract two digit numbers. Ability to count. Minimum 3-5 years experience in a culinary position. PREFERRED REQUIREMENTS 2 year culinary arts degree. Experience in a professional kitchen, cooking from scratch. Serve safe certified PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; talk and hear/listen; and taste and smell. The employee is occasionally required to sit, climb or balance, stoop, kneel, crouch or crawl. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 19, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Glowbal Restaurant Group
Vancouver, British Columbia (BC)
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine, and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. WHY WORK FOR US: We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! We are currently looking for CHEF de PARTIE to join our dynamic team at GLOWBAL RESTAURANT. Located in Vancouver's landmark, TELUS Garden, this is where stripped down North American cuisine lives and breathes, taking ingredients from across the continent. SKILLS & QUALIFICATIONS: Past experience working as a Chef de Partie Basic butchery skills & knowledge; ability to work on meat/fish station is required Knowledge of best practices for safety and sanitation; enforce sanitation protocol and safety standards for every team member Ability to work well in a team; maintain a positive and professional approach with co-workers and guests Excellent communication skills Passion for delivering quality food and service Multitasking and organizational ability Available to work shifts during weekends and holidays. GET A JOB TODAY! We welcome walk-ins - 590 West Georgia, TELUS Gardens. Bring a copy of your resume to the restaurant between 2pm - 4pm. Resumes are also accepted via this advert. TO WORK FOR US : You MUST have valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. Job Types: Full-time, Permanent Pay: $45,000.00-$50,000.00 per year Benefits: Dental care Discounted or free food Extended health care Life insurance Vision care Work Location: In person
May 19, 2024
Full time
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine, and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. WHY WORK FOR US: We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! We are currently looking for CHEF de PARTIE to join our dynamic team at GLOWBAL RESTAURANT. Located in Vancouver's landmark, TELUS Garden, this is where stripped down North American cuisine lives and breathes, taking ingredients from across the continent. SKILLS & QUALIFICATIONS: Past experience working as a Chef de Partie Basic butchery skills & knowledge; ability to work on meat/fish station is required Knowledge of best practices for safety and sanitation; enforce sanitation protocol and safety standards for every team member Ability to work well in a team; maintain a positive and professional approach with co-workers and guests Excellent communication skills Passion for delivering quality food and service Multitasking and organizational ability Available to work shifts during weekends and holidays. GET A JOB TODAY! We welcome walk-ins - 590 West Georgia, TELUS Gardens. Bring a copy of your resume to the restaurant between 2pm - 4pm. Resumes are also accepted via this advert. TO WORK FOR US : You MUST have valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. Job Types: Full-time, Permanent Pay: $45,000.00-$50,000.00 per year Benefits: Dental care Discounted or free food Extended health care Life insurance Vision care Work Location: In person
Quail Park of Lynnwood is a vibrant senior living community located in Lynnwood, WA. Sous Chef Benefits Offered Paid time off Health insurance (for full time) Dental insurance (for full time) Retirement benefits or accounts Education assistance or tuition reimbursement Workplace perks such as meal and coffee Variable schedule options Sous Chef Requirements • Minimum of 3 years food service experience with progressively increasing responsibility, with at least 1-year supervisory experience preferred. • Has a strong understanding of dining room operations. • Must have demonstrated ability to create and implement menus that include variety, interest, and appeal, while also meeting the nutritional needs of the senior population • Has a demonstrated understanding of various cooking methods, ingredients, equipment, and procedures. • Must have a strong commitment to customer service and desire to exceed customer expectations. • Must be able to read, comprehend, write, and speak English to interpret menus and recipes and to communicate effectively with residents, families, other team members and vendors. Sous Chef Essential Functions Supports Director of Signature Dining in creating and monitoring kitchen team member schedules and makes daily task assignments to ensure efficient and effective meal preparation, service, and clean-up. • Supports Director of Signature Dining with maintaining department within budgetary guidelines. • Maintains knowledge base of current OSHA, and local and state regulatory agency guidelines and ensures that kitchen and food service program maintain regulatory compliance. • Responsible for training, directing all kitchen team members during a shift. • When necessary fills in for the Director of Signature Dining • Assists Dining Room Manager with Serving team members as needed. • When necessary fills in for the Dining Room Manager PM21 Powered by JazzHR Compensation details: 26-30 Hourly Wage PIcb070f82a42a-7458
May 19, 2024
Full time
Quail Park of Lynnwood is a vibrant senior living community located in Lynnwood, WA. Sous Chef Benefits Offered Paid time off Health insurance (for full time) Dental insurance (for full time) Retirement benefits or accounts Education assistance or tuition reimbursement Workplace perks such as meal and coffee Variable schedule options Sous Chef Requirements • Minimum of 3 years food service experience with progressively increasing responsibility, with at least 1-year supervisory experience preferred. • Has a strong understanding of dining room operations. • Must have demonstrated ability to create and implement menus that include variety, interest, and appeal, while also meeting the nutritional needs of the senior population • Has a demonstrated understanding of various cooking methods, ingredients, equipment, and procedures. • Must have a strong commitment to customer service and desire to exceed customer expectations. • Must be able to read, comprehend, write, and speak English to interpret menus and recipes and to communicate effectively with residents, families, other team members and vendors. Sous Chef Essential Functions Supports Director of Signature Dining in creating and monitoring kitchen team member schedules and makes daily task assignments to ensure efficient and effective meal preparation, service, and clean-up. • Supports Director of Signature Dining with maintaining department within budgetary guidelines. • Maintains knowledge base of current OSHA, and local and state regulatory agency guidelines and ensures that kitchen and food service program maintain regulatory compliance. • Responsible for training, directing all kitchen team members during a shift. • When necessary fills in for the Director of Signature Dining • Assists Dining Room Manager with Serving team members as needed. • When necessary fills in for the Dining Room Manager PM21 Powered by JazzHR Compensation details: 26-30 Hourly Wage PIcb070f82a42a-7458
Executive Sous Chef The Epicurean Restaurant is located in beautiful Niagara-on-the-Lake. Reopened in 2016 under new ownership-with a new staff and an exquisitely renovated inside dining room and a casual tucked-away, 100-seat open-air garden patio covered by a butternut tree during the summer. We offer mainly international cuisine _a la carte _menu, serving great seasonal food and phenomenal local Niagara region wines. _ What We Have to Offer _ Competitive salary, according to experience Open year-round Compatible work-team environment Gorgeous work setting with stylish, casual décor. _ Job Description _ We are looking to hire a highly skilled and experienced Executive Sous Chef to lead, oversee, and manage our kitchen operations and staff. Specific duties and responsibilities include: Training the kitchen staff, line cooks, and sous chefs Providing ongoing, constructive feedback and coaching Inspecting the food and overseeing the health and safety standards of the kitchen Cooking dishes yourself during rushes Preparing dishes for restaurant special events Acting as an influential team leader for those working with you Maintaining a high-level of cleanliness, and lead-by-example the proper food handling techniques Keeping a healthy and positive work outlook and restaurant/kitchen environment. _ Qualifications & Experience Required _ Culinary Arts Degree/Certificate, or equivalent kitchen experience Two or more years' experience as a Sous Chef, preferably in a senior role Exceptional interpersonal communication, leadership, and coaching skills. The Epicurean is dedicated to providing our clientele-including our own staff-a casual, warm, contemporary atmosphere, great seasonal cuisine, excellent service, phenomenal wines, and fresh food that is locally produced and exquisitely prepared by our talented culinary team. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Job Type: Full-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: executive sous chef: 3 years (preferred) Work Location: In person
May 19, 2024
Full time
Executive Sous Chef The Epicurean Restaurant is located in beautiful Niagara-on-the-Lake. Reopened in 2016 under new ownership-with a new staff and an exquisitely renovated inside dining room and a casual tucked-away, 100-seat open-air garden patio covered by a butternut tree during the summer. We offer mainly international cuisine _a la carte _menu, serving great seasonal food and phenomenal local Niagara region wines. _ What We Have to Offer _ Competitive salary, according to experience Open year-round Compatible work-team environment Gorgeous work setting with stylish, casual décor. _ Job Description _ We are looking to hire a highly skilled and experienced Executive Sous Chef to lead, oversee, and manage our kitchen operations and staff. Specific duties and responsibilities include: Training the kitchen staff, line cooks, and sous chefs Providing ongoing, constructive feedback and coaching Inspecting the food and overseeing the health and safety standards of the kitchen Cooking dishes yourself during rushes Preparing dishes for restaurant special events Acting as an influential team leader for those working with you Maintaining a high-level of cleanliness, and lead-by-example the proper food handling techniques Keeping a healthy and positive work outlook and restaurant/kitchen environment. _ Qualifications & Experience Required _ Culinary Arts Degree/Certificate, or equivalent kitchen experience Two or more years' experience as a Sous Chef, preferably in a senior role Exceptional interpersonal communication, leadership, and coaching skills. The Epicurean is dedicated to providing our clientele-including our own staff-a casual, warm, contemporary atmosphere, great seasonal cuisine, excellent service, phenomenal wines, and fresh food that is locally produced and exquisitely prepared by our talented culinary team. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Job Type: Full-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: executive sous chef: 3 years (preferred) Work Location: In person
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 19, 2024
Full time
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Quail Park of Lynnwood is a vibrant senior living community located in Lynnwood, WA. Sous Chef Benefits Offered Paid time off Health insurance (for full time) Dental insurance (for full time) Retirement benefits or accounts Education assistance or tuition reimbursement Workplace perks such as meal and coffee Variable schedule options Sous Chef Requirements • Minimum of 3 years food service experience with progressively increasing responsibility, with at least 1-year supervisory experience preferred. • Has a strong understanding of dining room operations. • Must have demonstrated ability to create and implement menus that include variety, interest, and appeal, while also meeting the nutritional needs of the senior population • Has a demonstrated understanding of various cooking methods, ingredients, equipment, and procedures. • Must have a strong commitment to customer service and desire to exceed customer expectations. • Must be able to read, comprehend, write, and speak English to interpret menus and recipes and to communicate effectively with residents, families, other team members and vendors. Sous Chef Essential Functions Supports Director of Signature Dining in creating and monitoring kitchen team member schedules and makes daily task assignments to ensure efficient and effective meal preparation, service, and clean-up. • Supports Director of Signature Dining with maintaining department within budgetary guidelines. • Maintains knowledge base of current OSHA, and local and state regulatory agency guidelines and ensures that kitchen and food service program maintain regulatory compliance. • Responsible for training, directing all kitchen team members during a shift. • When necessary fills in for the Director of Signature Dining • Assists Dining Room Manager with Serving team members as needed. • When necessary fills in for the Dining Room Manager PM21 Powered by JazzHR Compensation details: 26-30 Hourly Wage PIf32abbdba6-
May 19, 2024
Full time
Quail Park of Lynnwood is a vibrant senior living community located in Lynnwood, WA. Sous Chef Benefits Offered Paid time off Health insurance (for full time) Dental insurance (for full time) Retirement benefits or accounts Education assistance or tuition reimbursement Workplace perks such as meal and coffee Variable schedule options Sous Chef Requirements • Minimum of 3 years food service experience with progressively increasing responsibility, with at least 1-year supervisory experience preferred. • Has a strong understanding of dining room operations. • Must have demonstrated ability to create and implement menus that include variety, interest, and appeal, while also meeting the nutritional needs of the senior population • Has a demonstrated understanding of various cooking methods, ingredients, equipment, and procedures. • Must have a strong commitment to customer service and desire to exceed customer expectations. • Must be able to read, comprehend, write, and speak English to interpret menus and recipes and to communicate effectively with residents, families, other team members and vendors. Sous Chef Essential Functions Supports Director of Signature Dining in creating and monitoring kitchen team member schedules and makes daily task assignments to ensure efficient and effective meal preparation, service, and clean-up. • Supports Director of Signature Dining with maintaining department within budgetary guidelines. • Maintains knowledge base of current OSHA, and local and state regulatory agency guidelines and ensures that kitchen and food service program maintain regulatory compliance. • Responsible for training, directing all kitchen team members during a shift. • When necessary fills in for the Director of Signature Dining • Assists Dining Room Manager with Serving team members as needed. • When necessary fills in for the Dining Room Manager PM21 Powered by JazzHR Compensation details: 26-30 Hourly Wage PIf32abbdba6-
Job Description Job Description SOUS CHEF - YOUYU Location : Location US-VA-Bristol Job ID 4 Department Food & Beverage - Salaried Overview POSITION SUMMARY: The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve Hard Rock Casino service goals. Responsibilities ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. Maintains department objectives, standards, guidelines and budget to ensure proper management of department. Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards. Assists in developing menu changes to ensure variety and food quality. Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements. Operates, maintains and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis. Attend and participate in meetings, completing follow-up as assigned. Perform work regularly and predictably. Responsible for cleaning and sanitizing work and public spaces. Other duties as assigned. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): Must obtain and maintain all licenses / certifications per Federal, State, and Virginia Lottery. Must successfully pass background check. Must successfully pass drug screening. Must be at least twenty-one (21) years of age. Must be able to work holidays and weekends, as well as flexible shifts. KNOWLEDGE OF: Pertinent federal, state, and local laws, codes, and regulations. Standard safety and sanitation practices for food and beverage service. Food, food product, food preparation, etc. Standard safety and sanitation practices for food and beverage service. How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood. Complete understanding of kitchen operations. Demonstrated organizational skills, budgeting experience and full understanding of financials. ABILITY TO: Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. Communicate clearly and concisely, both orally and in writing. Be flexible to work varying shifts and time schedules as needed. Deliver programs which create a service level of excellence for internal and external guests. Communicate effectively with all levels of team members and outside contacts. Act professionally with a constantly changing internal and external environment. Monitor and control cash flow and security of assets. Link scheduling to customer flow. Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible. Use all tools associated with the position including but not limited to knives, slicers and choppers. Review and comprehend recipes and other necessary documentation. Inspect quality of all food items.
May 19, 2024
Full time
Job Description Job Description SOUS CHEF - YOUYU Location : Location US-VA-Bristol Job ID 4 Department Food & Beverage - Salaried Overview POSITION SUMMARY: The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve Hard Rock Casino service goals. Responsibilities ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. Maintains department objectives, standards, guidelines and budget to ensure proper management of department. Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards. Assists in developing menu changes to ensure variety and food quality. Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements. Operates, maintains and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis. Attend and participate in meetings, completing follow-up as assigned. Perform work regularly and predictably. Responsible for cleaning and sanitizing work and public spaces. Other duties as assigned. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): Must obtain and maintain all licenses / certifications per Federal, State, and Virginia Lottery. Must successfully pass background check. Must successfully pass drug screening. Must be at least twenty-one (21) years of age. Must be able to work holidays and weekends, as well as flexible shifts. KNOWLEDGE OF: Pertinent federal, state, and local laws, codes, and regulations. Standard safety and sanitation practices for food and beverage service. Food, food product, food preparation, etc. Standard safety and sanitation practices for food and beverage service. How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood. Complete understanding of kitchen operations. Demonstrated organizational skills, budgeting experience and full understanding of financials. ABILITY TO: Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. Communicate clearly and concisely, both orally and in writing. Be flexible to work varying shifts and time schedules as needed. Deliver programs which create a service level of excellence for internal and external guests. Communicate effectively with all levels of team members and outside contacts. Act professionally with a constantly changing internal and external environment. Monitor and control cash flow and security of assets. Link scheduling to customer flow. Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible. Use all tools associated with the position including but not limited to knives, slicers and choppers. Review and comprehend recipes and other necessary documentation. Inspect quality of all food items.
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 19, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Under the direct supervision of the Multi-site Director of Food Services manages day-to-day operations of the food service department to achieve high quality food delivery & customer service in food service department at all Berkshire Medical Center campuses. This role is to ensure that the patient, visitors and staff receive service at a level consistent with departmental standards. Coordinates all food preparation for cafeteria, patients and special function meals, working as a manger and chef. Supervises all food service department employees. Prepares menus and develops standardized recipes for all menu items. Coordinates and supervises food production, room service, cafeteria and catering lines. Acts on behalf of the organization, holding all department staff accountable to meet department standards and goals. Demonstrates knowledge of and assures compliance with accrediting and regulatory standards, hospital and departmental policies and procedures. Approves vacation time and weekly payroll for all food services staff. Viewed as a role model for professionalism. Ability to interpret and administer policies. Demonstrates leadership ability and communicates a strong work ethic and commitment to excellence in the food service profession. Excellent interpersonal skills, communicates effectively with patients, patient's family members, staff and customers. Well-organized and able to handle a variety of complex assignments simultaneously. Demonstrated understanding of regulatory standards. Demonstrated dependability. Documented effectiveness in confronting problems, resolving conflict, and achieving goals.
May 19, 2024
Full time
Under the direct supervision of the Multi-site Director of Food Services manages day-to-day operations of the food service department to achieve high quality food delivery & customer service in food service department at all Berkshire Medical Center campuses. This role is to ensure that the patient, visitors and staff receive service at a level consistent with departmental standards. Coordinates all food preparation for cafeteria, patients and special function meals, working as a manger and chef. Supervises all food service department employees. Prepares menus and develops standardized recipes for all menu items. Coordinates and supervises food production, room service, cafeteria and catering lines. Acts on behalf of the organization, holding all department staff accountable to meet department standards and goals. Demonstrates knowledge of and assures compliance with accrediting and regulatory standards, hospital and departmental policies and procedures. Approves vacation time and weekly payroll for all food services staff. Viewed as a role model for professionalism. Ability to interpret and administer policies. Demonstrates leadership ability and communicates a strong work ethic and commitment to excellence in the food service profession. Excellent interpersonal skills, communicates effectively with patients, patient's family members, staff and customers. Well-organized and able to handle a variety of complex assignments simultaneously. Demonstrated understanding of regulatory standards. Demonstrated dependability. Documented effectiveness in confronting problems, resolving conflict, and achieving goals.
Glowbal Restaurant Group
Vancouver, British Columbia (BC)
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine, and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! We are currently looking for a SOUS CHEF to join our dynamic team at GLOWBAL RESTAURANT on West Georgia. Located in Vancouver's architectural landmark, TELUS Garden, this is where stripped down North American cuisine lives and breathes, taking ingredients from across the continent. KEY REQUIREMENTS: 3-5 years minimum experience in a similar position and environment Foodsafe certified (within 1 week of employment) Certification of culinary training or apprenticeship, Red Seal certificate is an asset Must be possess high knowledge and skill in various cooking techniques Proficient with Microsoft Office (Outlook, Word, Excel) and internet searches Must have a passion for the business and a love of food Excellent leadership and motivational skills Strong interpersonal and conflict resolution dexterity Ability to prioritize, organize and follow through as necessary A clear thinker with the aptitude to analyze and resolve problems, exercising good judgment Capacity to work well under pressure, meeting production schedules and timelines for service Ability to hold oneself and others accountable Ability to communicate in English Long periods of standing and walking is required Must have physical stamina to lift moderate amounts of weight GET A JOB TODAY! We welcome walk-ins - 590 West Georgia Street. Bring a copy of your resume to the restaurant between 2pm - 4pm TO WORK FOR US : You MUST have a valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. Job Types: Full-time, Permanent Pay: $50,000.00-$55,000.00 per year Benefits: Dental care Discounted or free food Extended health care Life insurance Vision care Experience: Cooking: 5 years (preferred) Sous Chef: 3 years (preferred) Work Location: In person
May 19, 2024
Full time
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine, and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! We are currently looking for a SOUS CHEF to join our dynamic team at GLOWBAL RESTAURANT on West Georgia. Located in Vancouver's architectural landmark, TELUS Garden, this is where stripped down North American cuisine lives and breathes, taking ingredients from across the continent. KEY REQUIREMENTS: 3-5 years minimum experience in a similar position and environment Foodsafe certified (within 1 week of employment) Certification of culinary training or apprenticeship, Red Seal certificate is an asset Must be possess high knowledge and skill in various cooking techniques Proficient with Microsoft Office (Outlook, Word, Excel) and internet searches Must have a passion for the business and a love of food Excellent leadership and motivational skills Strong interpersonal and conflict resolution dexterity Ability to prioritize, organize and follow through as necessary A clear thinker with the aptitude to analyze and resolve problems, exercising good judgment Capacity to work well under pressure, meeting production schedules and timelines for service Ability to hold oneself and others accountable Ability to communicate in English Long periods of standing and walking is required Must have physical stamina to lift moderate amounts of weight GET A JOB TODAY! We welcome walk-ins - 590 West Georgia Street. Bring a copy of your resume to the restaurant between 2pm - 4pm TO WORK FOR US : You MUST have a valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. Job Types: Full-time, Permanent Pay: $50,000.00-$55,000.00 per year Benefits: Dental care Discounted or free food Extended health care Life insurance Vision care Experience: Cooking: 5 years (preferred) Sous Chef: 3 years (preferred) Work Location: In person
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 19, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person