Selective Restaurant Recruiters
King Of Prussia, Pennsylvania
AWARD WINNING UPSCALE GROWTH CONCEPT! NOW HIRING EXECUTIVE CHEF- SOUS CHEF Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Required Skills Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef Hands-on experience with planning menus and ordering ingredients Knowledge of a wide range of recipes Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Conflict management abilities Ability to manage a team in a fast-paced work environment Flexibility to work during evenings and weekends Certification from a culinary school or degree in Restaurant Management is a plus The company we represent require a "minimum of three years Restaurant Chef/Kitchen Management Experience, Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 125k-175k +Bonus+Car+ 401k GM/MP:100k-125k + 2 Bonus programs + 401k Chef: 75k-100k + bonus + 401k Sous Chef: 60k-70k + bonus + 401k Foh Manager: 60k -75k + bonus + 401k Bar Manager: 55k-65k +bonus + 401k AGM: 65k- 75k + bonus k
Mar 28, 2024
AWARD WINNING UPSCALE GROWTH CONCEPT! NOW HIRING EXECUTIVE CHEF- SOUS CHEF Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Required Skills Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef Hands-on experience with planning menus and ordering ingredients Knowledge of a wide range of recipes Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Conflict management abilities Ability to manage a team in a fast-paced work environment Flexibility to work during evenings and weekends Certification from a culinary school or degree in Restaurant Management is a plus The company we represent require a "minimum of three years Restaurant Chef/Kitchen Management Experience, Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 125k-175k +Bonus+Car+ 401k GM/MP:100k-125k + 2 Bonus programs + 401k Chef: 75k-100k + bonus + 401k Sous Chef: 60k-70k + bonus + 401k Foh Manager: 60k -75k + bonus + 401k Bar Manager: 55k-65k +bonus + 401k AGM: 65k- 75k + bonus k
AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! General Manager/MP Agm Chef KM- Sous Chef Dining room Manager Totally scratch kitchen, extensive wine list. 50.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k. The companies we represent require a "minimum of two years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured. We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR! We have openings in your area and Nationwide! RM/RVP:Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 80k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 55k +bonus + 401k AGM: Up to 75k + bonus k hospitality customer service restaurant restaurant manager restaurant managers restaurant jobs restaurant job restaurant employment restaurant careers general manager assistant manager FOH manager BOH manager restaurant management managers restaurant management careers manager career food service fast food full-service casual dining upscale dining quick service FOH BOH bar restaurant jobs restaurant job restaurant recruiters restaurant recruiter restaurant careers sous chef executive chef bar manager assistant general manager managers recruiter recruitment kitchen manager casual full-service food service contract food service steakhouse sports bar pub brewery buffet fast casual
Mar 25, 2024
AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! General Manager/MP Agm Chef KM- Sous Chef Dining room Manager Totally scratch kitchen, extensive wine list. 50.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k. The companies we represent require a "minimum of two years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured. We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR! We have openings in your area and Nationwide! RM/RVP:Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 80k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 55k +bonus + 401k AGM: Up to 75k + bonus k hospitality customer service restaurant restaurant manager restaurant managers restaurant jobs restaurant job restaurant employment restaurant careers general manager assistant manager FOH manager BOH manager restaurant management managers restaurant management careers manager career food service fast food full-service casual dining upscale dining quick service FOH BOH bar restaurant jobs restaurant job restaurant recruiters restaurant recruiter restaurant careers sous chef executive chef bar manager assistant general manager managers recruiter recruitment kitchen manager casual full-service food service contract food service steakhouse sports bar pub brewery buffet fast casual
About Us: Regent Santa Monica Beach-an IHG Hotels & Resorts (IHG) property-lands in Santa Monica in 2024 as the first destination in the Americas. The resort will set a new standard for modern upper luxury. Located steps from the famed Santa Monica Pier, the resort will celebrate the beauty of unexpected harmony through contrasts, delivering inspired stays through a blend of serenity and a touch of decadence. The resort will feature sumptuous rooms and suites, along with a stunning beachfront pool deck, a destination spa, and a wellness center. Additionally, Regent Santa Monica Beach will welcome guests for unforgettable epicurean experiences, including a restaurant concept created in collaboration with an acclaimed celebrity chef as well as a high-end artisanal marketplace. Job Summary: The Restaurant Chef will be a detail-oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge, and awareness. You will understand the philosophy of the Chef and adhere to all restaurant policies. You will mentor and lead colleagues and uphold restaurant standards and cleanliness. Our ideal candidate will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, colleague retention, guest service and satisfaction, food quality, cleanliness, and sanitation. You will work with our Chefs to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management. A little bit about your day: Reporting to the Restaurant Executive Chef every day is different, but you'll mostly: Promote the Restaurant Group and Regent's service philosophy and style through our people attributes. Collaborate on menu conceptualization, design, and updates, emphasizing seasonal ingredients and culinary trends. Generate innovative ideas for dishes and presentation techniques to engage guests. Assist the Executive Chef in supervising kitchen staff, including training and performance management. Lead by example, showcasing culinary skills and professionalism to motivate the team. Develop staff in food education and maintain cleanliness and organization in kitchen operations. Ensure adherence to quality and safety standards, overseeing menu execution and portion control. Manage food costs, inventory, and ordering to maximize profitability. Facilitate communication between kitchen and front-of-house teams for seamless service. Accommodate special dietary needs and collaborate on event planning. Stay informed about industry trends and culinary techniques to enhance menu offerings. Maintain kitchen fundamentals and uphold food safety regulations. Requirements: Minimum 2 years of proven Sous Chef/Lead Cook experience in high-end or fine dining establishments. Culinary degree or equivalent training from a reputable institution. Strong leadership skills to manage and inspire culinary teams. Exceptional creativity in crafting visually appealing and flavorful dishes. Extensive knowledge of cooking techniques, cuisines, and culinary trends. Familiarity with food cost control, inventory management, and menu planning. Excellent communication, organizational, and problem-solving abilities. Ability to thrive in a fast-paced environment with attention to detail. Flexibility to work varied shifts, including weekends and holidays. Physical ability to stand, reach, bend, and lift up to 30 pounds for extended periods. Stamina to work a minimum of 50 hours per week. What you can expect from us: This range is only applicable for jobs to be performed at Regent Santa Monica Beach . This is the lowest to highest pay scale we in good faith believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. A colleague's pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law. Join us and you'll become part of the global IHG family - and like all families, all our individual colleagues share some winning characteristics. As a team, we work better together - we trust and support each other, we do the right thing, and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve. In return, we'll give you a competitive financial and benefits package which may include healthcare support, dental, vision, disability and life insurance support, and a matching 401k plan. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans. At IHG, we've made a promise. As one of the world's leading hotel groups, we're here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected - wherever they are in the world. Want to be part of the journey? Regent is the epitome of modern luxury for the world's most discerning travelers. Pushing the boundaries of refined living since 1971, Regent colleagues have set out once more to reimagine uplifting experiences that balance serenity and stimulation to heighten the senses. This, is new. This, is Regent. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.
Mar 24, 2024
Full time
About Us: Regent Santa Monica Beach-an IHG Hotels & Resorts (IHG) property-lands in Santa Monica in 2024 as the first destination in the Americas. The resort will set a new standard for modern upper luxury. Located steps from the famed Santa Monica Pier, the resort will celebrate the beauty of unexpected harmony through contrasts, delivering inspired stays through a blend of serenity and a touch of decadence. The resort will feature sumptuous rooms and suites, along with a stunning beachfront pool deck, a destination spa, and a wellness center. Additionally, Regent Santa Monica Beach will welcome guests for unforgettable epicurean experiences, including a restaurant concept created in collaboration with an acclaimed celebrity chef as well as a high-end artisanal marketplace. Job Summary: The Restaurant Chef will be a detail-oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge, and awareness. You will understand the philosophy of the Chef and adhere to all restaurant policies. You will mentor and lead colleagues and uphold restaurant standards and cleanliness. Our ideal candidate will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, colleague retention, guest service and satisfaction, food quality, cleanliness, and sanitation. You will work with our Chefs to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management. A little bit about your day: Reporting to the Restaurant Executive Chef every day is different, but you'll mostly: Promote the Restaurant Group and Regent's service philosophy and style through our people attributes. Collaborate on menu conceptualization, design, and updates, emphasizing seasonal ingredients and culinary trends. Generate innovative ideas for dishes and presentation techniques to engage guests. Assist the Executive Chef in supervising kitchen staff, including training and performance management. Lead by example, showcasing culinary skills and professionalism to motivate the team. Develop staff in food education and maintain cleanliness and organization in kitchen operations. Ensure adherence to quality and safety standards, overseeing menu execution and portion control. Manage food costs, inventory, and ordering to maximize profitability. Facilitate communication between kitchen and front-of-house teams for seamless service. Accommodate special dietary needs and collaborate on event planning. Stay informed about industry trends and culinary techniques to enhance menu offerings. Maintain kitchen fundamentals and uphold food safety regulations. Requirements: Minimum 2 years of proven Sous Chef/Lead Cook experience in high-end or fine dining establishments. Culinary degree or equivalent training from a reputable institution. Strong leadership skills to manage and inspire culinary teams. Exceptional creativity in crafting visually appealing and flavorful dishes. Extensive knowledge of cooking techniques, cuisines, and culinary trends. Familiarity with food cost control, inventory management, and menu planning. Excellent communication, organizational, and problem-solving abilities. Ability to thrive in a fast-paced environment with attention to detail. Flexibility to work varied shifts, including weekends and holidays. Physical ability to stand, reach, bend, and lift up to 30 pounds for extended periods. Stamina to work a minimum of 50 hours per week. What you can expect from us: This range is only applicable for jobs to be performed at Regent Santa Monica Beach . This is the lowest to highest pay scale we in good faith believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. A colleague's pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law. Join us and you'll become part of the global IHG family - and like all families, all our individual colleagues share some winning characteristics. As a team, we work better together - we trust and support each other, we do the right thing, and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve. In return, we'll give you a competitive financial and benefits package which may include healthcare support, dental, vision, disability and life insurance support, and a matching 401k plan. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans. At IHG, we've made a promise. As one of the world's leading hotel groups, we're here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected - wherever they are in the world. Want to be part of the journey? Regent is the epitome of modern luxury for the world's most discerning travelers. Pushing the boundaries of refined living since 1971, Regent colleagues have set out once more to reimagine uplifting experiences that balance serenity and stimulation to heighten the senses. This, is new. This, is Regent. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.
Selective Restaurant Recruiters
Asheville, North Carolina
AWARD WINNING CASUAL DINNING RESTAURANT COMPANY EXCELLENT SALARY BONUS AND 401K! NOW HIRING - SAME DAY INTERVIEW General Manager/MP Agm Chef Sous Chef Foh Manager Bar Manager Award Winning fast growth upscale dining concept! Totally scratch kitchen, extensive wine list. 20.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! The companies we represent require a "minimum of three years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities! No fees for you and confidentiality is assured. We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 100k-150k +Bonus+Car+ 401k GM/MP:75k-100k + 2 Bonus programs + 401k Chef: 65k-80k + bonus + 401k Sous Chef: 50k-65k + bonus + 401k Foh Manager: 50k -65k + bonus + 401k Bar Manager: 45k-55k +bonus + 401k AGM: 55k- 70k + bonus k
Mar 24, 2024
AWARD WINNING CASUAL DINNING RESTAURANT COMPANY EXCELLENT SALARY BONUS AND 401K! NOW HIRING - SAME DAY INTERVIEW General Manager/MP Agm Chef Sous Chef Foh Manager Bar Manager Award Winning fast growth upscale dining concept! Totally scratch kitchen, extensive wine list. 20.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! The companies we represent require a "minimum of three years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities! No fees for you and confidentiality is assured. We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 100k-150k +Bonus+Car+ 401k GM/MP:75k-100k + 2 Bonus programs + 401k Chef: 65k-80k + bonus + 401k Sous Chef: 50k-65k + bonus + 401k Foh Manager: 50k -65k + bonus + 401k Bar Manager: 45k-55k +bonus + 401k AGM: 55k- 70k + bonus k
College of Saint Benedict and Saint Johns University
Minnesota Lake, Minnesota
Location : MN, MN Job Type: Exempt, Administrative Staff, Full Time Job Number: 01813 Department: Dining Service - SJU Opening Date: 03/18/2024 Position Summary The Dining Services Department at Saint John's University invites applications for a full-time (1.0 FTE), benefit eligible position of Campus Executive Chef. This role is responsible for overseeing all culinary operations within the campus dining facilities including, but not limited to; student dining areas, monastery, retirement center, and catering within the St. John's Community. This role requires a seasoned culinary professional with strong leadership skills, a passion for food quality, and the ability to manage a diverse team in a fast-paced environment. The Campus Executive Chef plays a crucial role in menu development, food production, staff training, and ensuring a high level of customer satisfaction. Institutional Inclusion Visioning Statement The College of Saint Benedict (CSB) and Saint John's University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons. CSB and SJU offer competitive salaries and a comprehensive benefits program. For further information regarding CSB and SJU, see . Responsibilities Leadership/Management: Assist the Executive Director in recruiting, hiring, and training of new employees. Provide supervision, support, and counsel for culinary team employees. Conduct regular performance evaluations and provide constructive feedback to team members. Implement innovative culinary techniques and concepts to enhance the dining experience. Foster a positive work environment that promotes teamwork, creativity, and professional growth. Collaborate in long range departmental planning, including selection of food service equipment and facilities planning. Other duties as assigned by the Executive Director. Menu Development/Food Production: Collaborate with stakeholders to create menus that cater to diverse tastes, dietary preferences, and nutritional needs. Stay abreast of food trends, industry developments, and customer feedback to continuously refine and update menus. Develop and oversees adherence to standards, policies, and procedures in order to provide consistent and quality food products and services. Work with the Catering Manager in menu planning and development of catering guides. Source high-quality ingredients and establish relationships with vendors and suppliers. Oversee and assist with food preparation and execution for residential dining, catering, cash operations, and other events. Utilize standardized recipes to ensure the highest standards in product quality including appearance, consistency, and taste. Collaborate with the Purchasing Manager, Service supervisors and staff to monitor food costs and inventory levels to ensure profitability and minimize waste. Forecast residential dining numbers with the Menu Manager & Data Specialist. Operations: Develop and implement efficient workflows and production schedules to optimize kitchen operations. Collaborate with the Purchasing Manager and Menu Manager to create on-trend concepts utilizing existing equipment and staff that will appeal to current student population. Maintain and enforce standards of sanitation and safety as established by Saint John's University, local, state, and federal health authorities. Maintain equipment and work areas in neat, clean, and safe condition. Qualifications A degree or certification in Culinary Arts, Hospitality Management, or related field; or equivalent combination of education and experience. A minimum of 3 years supervisory experience required; 4-7 years preferred. A minimum of 3 years progressive food production experience in a high-volume restaurant, college or commercial foodservice operation with a full-service menu and catering services; 4-7 years preferred. Comprehensive knowledge of culinary techniques, recipe, and menu development. ServSafe certificate or similar food safety course certificate, or ability pass ServSafe exam within the first 6 months of employment. Ability to work a flex schedule that will include days, evenings, and weekends. Excellent leadership skills including the ability to visualize and communicate desired outcomes to a diverse group of people in a team-based environment. Strong food production planning management and organizational skills. Requires in-depth knowledge of culinary practices and techniques. Demonstrated ability to creatively conduct recipe testing and menu development. Excellent oral and written communication skills and interpersonal skills. Excellent managerial, organizational, and problem-solving ability including ability to follow through and meet deadlines. Proficiency in using a broad array of high-volume food service equipment; food service sanitation and preparation techniques. Ability to read, analyze and react to financial information and reports. Requires broad range of office and technical skills, including administering data, generating reports, managing information/files, and analyzing results. Proficiency in Microsoft Office Suite; knowledge of computerized menu management systems is desirable. Physical Requirements: Be able to move swiftly and efficiently around the kitchen, dining areas, and storage facilities. This may involve standing for long periods and walking between workstations. Proficient use of kitchen tools and equipment, such as knives, mixers, and stoves, requires excellent hand-eye coordination and fine motor skills. The Executive Chef should be able to handle food items skillfully and safely. There may be occasions when lifting heavy objects up to 40 pounds, such as sacks of ingredients or kitchen equipment, is necessary. Be able to work comfortably in high-temperature environments without compromising performance. Travel Requirements: Some travel between the campuses of the College of Saint Benedict and Saint John's University. To Apply Applications are accepted online by clicking on "Apply". Candidates are asked to complete the application form and submit a cover letter and resume. If you require an accommodation to participate in the SJU hiring process, please contact Human Resources at or . It is the policy of SJU to conduct a pre-employment background check. An offer of employment is contingent upon a successful background check. Saint John's University also utilizes E-Verify as part of its onboarding process to confirm work authorization. Saint John's University is an Affirmative Action/Equal Opportunity Employer. The College of Saint Benedict/Saint John's University (CSB/SJU) provides a comprehensive fringe benefit program. This brochure provides a summary of the current benefits offered at the College of Saint Benedict and Saint John's University. HEALTH INSURANCE Employees are eligible for coverage in the health insurance plan on the first of the month following date of hire. If you elect medical coverage for yourself, you may also choose to cover your eligible dependents. The employee and CSB/SJU share in the cost of this benefit. The Plan also uses a preferred provider network system where discounts are applied when utilizing health care providers in the network. Care received outside of the preferred provider network is covered, but at a higher cost to the employee and the institution. DENTAL INSURANCE Employees are eligible for coverage in the dental insurance plan on the first of the month following date of hire. If you elect dental coverage for yourself, you may also choose to cover your eligible dependents. The employee and CSB/SJU share in the cost of this benefit. This plan also uses a preferred provider network where discounts are applied when utilizing providers in the network. Care received outside of the preferred provider network is covered, but at a higher cost to the employee and the institution. AFLAC SUPPLEMENTAL INSURANCE This voluntary plan offers an additional level of financial protection for you and your family in the event of a serious accident or illness. LIFE INSURANCE CSB/SJU provides a Basic Life and Accidental Death and Dismemberment (AD&D) policy to employees. This insurance is effective on the first of the month following date of hire. The amount of term insurance provided is based on your annual salary as follows: Salary Life Insurance $0-$20,000 $50,000 $20,001-$37,500 $75,000 $37,501-$50,000 $90,000 $50,001+ $100,000 Employer provided life insurance in excess of $50,000 is subject to imputed income tax (a tax on the value of the premium). You may also purchase additional life insurance in increments of one, two, three, or four times your annual salary. There is also a dependent life insurance package available . click apply for full job details
Mar 20, 2024
Full time
Location : MN, MN Job Type: Exempt, Administrative Staff, Full Time Job Number: 01813 Department: Dining Service - SJU Opening Date: 03/18/2024 Position Summary The Dining Services Department at Saint John's University invites applications for a full-time (1.0 FTE), benefit eligible position of Campus Executive Chef. This role is responsible for overseeing all culinary operations within the campus dining facilities including, but not limited to; student dining areas, monastery, retirement center, and catering within the St. John's Community. This role requires a seasoned culinary professional with strong leadership skills, a passion for food quality, and the ability to manage a diverse team in a fast-paced environment. The Campus Executive Chef plays a crucial role in menu development, food production, staff training, and ensuring a high level of customer satisfaction. Institutional Inclusion Visioning Statement The College of Saint Benedict (CSB) and Saint John's University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons. CSB and SJU offer competitive salaries and a comprehensive benefits program. For further information regarding CSB and SJU, see . Responsibilities Leadership/Management: Assist the Executive Director in recruiting, hiring, and training of new employees. Provide supervision, support, and counsel for culinary team employees. Conduct regular performance evaluations and provide constructive feedback to team members. Implement innovative culinary techniques and concepts to enhance the dining experience. Foster a positive work environment that promotes teamwork, creativity, and professional growth. Collaborate in long range departmental planning, including selection of food service equipment and facilities planning. Other duties as assigned by the Executive Director. Menu Development/Food Production: Collaborate with stakeholders to create menus that cater to diverse tastes, dietary preferences, and nutritional needs. Stay abreast of food trends, industry developments, and customer feedback to continuously refine and update menus. Develop and oversees adherence to standards, policies, and procedures in order to provide consistent and quality food products and services. Work with the Catering Manager in menu planning and development of catering guides. Source high-quality ingredients and establish relationships with vendors and suppliers. Oversee and assist with food preparation and execution for residential dining, catering, cash operations, and other events. Utilize standardized recipes to ensure the highest standards in product quality including appearance, consistency, and taste. Collaborate with the Purchasing Manager, Service supervisors and staff to monitor food costs and inventory levels to ensure profitability and minimize waste. Forecast residential dining numbers with the Menu Manager & Data Specialist. Operations: Develop and implement efficient workflows and production schedules to optimize kitchen operations. Collaborate with the Purchasing Manager and Menu Manager to create on-trend concepts utilizing existing equipment and staff that will appeal to current student population. Maintain and enforce standards of sanitation and safety as established by Saint John's University, local, state, and federal health authorities. Maintain equipment and work areas in neat, clean, and safe condition. Qualifications A degree or certification in Culinary Arts, Hospitality Management, or related field; or equivalent combination of education and experience. A minimum of 3 years supervisory experience required; 4-7 years preferred. A minimum of 3 years progressive food production experience in a high-volume restaurant, college or commercial foodservice operation with a full-service menu and catering services; 4-7 years preferred. Comprehensive knowledge of culinary techniques, recipe, and menu development. ServSafe certificate or similar food safety course certificate, or ability pass ServSafe exam within the first 6 months of employment. Ability to work a flex schedule that will include days, evenings, and weekends. Excellent leadership skills including the ability to visualize and communicate desired outcomes to a diverse group of people in a team-based environment. Strong food production planning management and organizational skills. Requires in-depth knowledge of culinary practices and techniques. Demonstrated ability to creatively conduct recipe testing and menu development. Excellent oral and written communication skills and interpersonal skills. Excellent managerial, organizational, and problem-solving ability including ability to follow through and meet deadlines. Proficiency in using a broad array of high-volume food service equipment; food service sanitation and preparation techniques. Ability to read, analyze and react to financial information and reports. Requires broad range of office and technical skills, including administering data, generating reports, managing information/files, and analyzing results. Proficiency in Microsoft Office Suite; knowledge of computerized menu management systems is desirable. Physical Requirements: Be able to move swiftly and efficiently around the kitchen, dining areas, and storage facilities. This may involve standing for long periods and walking between workstations. Proficient use of kitchen tools and equipment, such as knives, mixers, and stoves, requires excellent hand-eye coordination and fine motor skills. The Executive Chef should be able to handle food items skillfully and safely. There may be occasions when lifting heavy objects up to 40 pounds, such as sacks of ingredients or kitchen equipment, is necessary. Be able to work comfortably in high-temperature environments without compromising performance. Travel Requirements: Some travel between the campuses of the College of Saint Benedict and Saint John's University. To Apply Applications are accepted online by clicking on "Apply". Candidates are asked to complete the application form and submit a cover letter and resume. If you require an accommodation to participate in the SJU hiring process, please contact Human Resources at or . It is the policy of SJU to conduct a pre-employment background check. An offer of employment is contingent upon a successful background check. Saint John's University also utilizes E-Verify as part of its onboarding process to confirm work authorization. Saint John's University is an Affirmative Action/Equal Opportunity Employer. The College of Saint Benedict/Saint John's University (CSB/SJU) provides a comprehensive fringe benefit program. This brochure provides a summary of the current benefits offered at the College of Saint Benedict and Saint John's University. HEALTH INSURANCE Employees are eligible for coverage in the health insurance plan on the first of the month following date of hire. If you elect medical coverage for yourself, you may also choose to cover your eligible dependents. The employee and CSB/SJU share in the cost of this benefit. The Plan also uses a preferred provider network system where discounts are applied when utilizing health care providers in the network. Care received outside of the preferred provider network is covered, but at a higher cost to the employee and the institution. DENTAL INSURANCE Employees are eligible for coverage in the dental insurance plan on the first of the month following date of hire. If you elect dental coverage for yourself, you may also choose to cover your eligible dependents. The employee and CSB/SJU share in the cost of this benefit. This plan also uses a preferred provider network where discounts are applied when utilizing providers in the network. Care received outside of the preferred provider network is covered, but at a higher cost to the employee and the institution. AFLAC SUPPLEMENTAL INSURANCE This voluntary plan offers an additional level of financial protection for you and your family in the event of a serious accident or illness. LIFE INSURANCE CSB/SJU provides a Basic Life and Accidental Death and Dismemberment (AD&D) policy to employees. This insurance is effective on the first of the month following date of hire. The amount of term insurance provided is based on your annual salary as follows: Salary Life Insurance $0-$20,000 $50,000 $20,001-$37,500 $75,000 $37,501-$50,000 $90,000 $50,001+ $100,000 Employer provided life insurance in excess of $50,000 is subject to imputed income tax (a tax on the value of the premium). You may also purchase additional life insurance in increments of one, two, three, or four times your annual salary. There is also a dependent life insurance package available . click apply for full job details
NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Essential Duties and Responsibilities Lead, train and develop culinary team members for multiple contracts in all business lines. Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. Create Signature Restaurant & Catering Menus Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. Measure the performance of assigned goals. Establish and implement an organized system of supervision & operating procedures. Direct a high quality, cost effective dining operation. Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. Champion Client/Customer First and lead the way in all situations Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. Actively pursue goal of zero accidents in the work place. Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. Ensure all team members participate in daily safety discussions/training. Develop a team that excels in responding to and exceeding the needs of clients and customers. Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. A strong understanding of dietary needs of clients. Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making Periodically physically perform high volume food production & preparation duties/fills in for absent employees. Perform inventory and quality control tasks & inspection checklists. Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. This position is responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. Three (3) years of Restaurant experience in a high-end/high volume environment. Two (2) years in Campus Dining experience Must have full beverage and bar experience. Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. HACCP ServSafe Certification required TAP's Certification required This contract required COVID-19 vaccination. Contract requires employees to speak, understand, read and write English. Preferred Qualification Must have an Associate of Arts Hospitality or Culinary degree. Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.
Mar 08, 2024
Full time
NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Essential Duties and Responsibilities Lead, train and develop culinary team members for multiple contracts in all business lines. Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. Create Signature Restaurant & Catering Menus Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. Measure the performance of assigned goals. Establish and implement an organized system of supervision & operating procedures. Direct a high quality, cost effective dining operation. Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. Champion Client/Customer First and lead the way in all situations Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. Actively pursue goal of zero accidents in the work place. Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. Ensure all team members participate in daily safety discussions/training. Develop a team that excels in responding to and exceeding the needs of clients and customers. Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. A strong understanding of dietary needs of clients. Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making Periodically physically perform high volume food production & preparation duties/fills in for absent employees. Perform inventory and quality control tasks & inspection checklists. Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. This position is responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. Three (3) years of Restaurant experience in a high-end/high volume environment. Two (2) years in Campus Dining experience Must have full beverage and bar experience. Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. HACCP ServSafe Certification required TAP's Certification required This contract required COVID-19 vaccination. Contract requires employees to speak, understand, read and write English. Preferred Qualification Must have an Associate of Arts Hospitality or Culinary degree. Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.
Req ID: DIN00176 Description NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Essential Duties and Responsibilities Lead, train and develop culinary team members for multiple contracts in all business lines. Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. Create Signature Restaurant & Catering Menus Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. Measure the performance of assigned goals. Establish and implement an organized system of supervision & operating procedures. Direct a high quality, cost effective dining operation. Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. Champion Client/Customer First and lead the way in all situations Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. Actively pursue goal of zero accidents in the work place. Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. Ensure all team members participate in daily safety discussions/training. Develop a team that excels in responding to and exceeding the needs of clients and customers. Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. A strong understanding of dietary needs of clients. Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making Periodically physically perform high volume food production & preparation duties/fills in for absent employees. Perform inventory and quality control tasks & inspection checklists. Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. This position is responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. Three (3) years of Restaurant experience in a high-end/high volume environment. Two (2) years in Campus Dining experience Must have full beverage and bar experience. Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. HACCP ServSafe Certification required TAP's Certification required This contract required COVID-19 vaccination. Contract requires employees to speak, understand, read and write English. Preferred Qualification Must have an Associate of Arts Hospitality or Culinary degree. Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Organization: Food and Facilities Management Job: Food Preparation & Service Primary Location: US-AZ-Tsaile Shift: Variable NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Mar 07, 2024
Full time
Req ID: DIN00176 Description NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Essential Duties and Responsibilities Lead, train and develop culinary team members for multiple contracts in all business lines. Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. Create Signature Restaurant & Catering Menus Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. Measure the performance of assigned goals. Establish and implement an organized system of supervision & operating procedures. Direct a high quality, cost effective dining operation. Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. Champion Client/Customer First and lead the way in all situations Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. Actively pursue goal of zero accidents in the work place. Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. Ensure all team members participate in daily safety discussions/training. Develop a team that excels in responding to and exceeding the needs of clients and customers. Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. A strong understanding of dietary needs of clients. Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making Periodically physically perform high volume food production & preparation duties/fills in for absent employees. Perform inventory and quality control tasks & inspection checklists. Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. This position is responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. Three (3) years of Restaurant experience in a high-end/high volume environment. Two (2) years in Campus Dining experience Must have full beverage and bar experience. Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. HACCP ServSafe Certification required TAP's Certification required This contract required COVID-19 vaccination. Contract requires employees to speak, understand, read and write English. Preferred Qualification Must have an Associate of Arts Hospitality or Culinary degree. Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Organization: Food and Facilities Management Job: Food Preparation & Service Primary Location: US-AZ-Tsaile Shift: Variable NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
AWARD WINNING UPSCALE CASUAL RESTAURANT COMPANY! A PEOPLE FIRST CULTURE! OWNERSHIP BECOME A PARTNER! MUST HAVE RESTAURANT MANAGEMENT EXPERIENCE TO BE CONSIDERED General Manager/MP Agm Chef Sous Chef Foh Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! The companies we represent require a minimum of two years Restaurant Management Experience Upscale Casual dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casua. We have openings in your area and Nationwide! RM/RVP: 100k-150k +Bonus+Car+ 401k GM/MP:75k-100k + 2 Bonus programs + 401k Chef: 65k-80k + bonus + 401k Sous Chef: 50k-65k + bonus + 401k Foh Manager: 50k -65k + bonus + 401k Bar Manager: 45k-55k +bonus + 401k AGM: 55k- 75k + bonus k
Mar 25, 2024
AWARD WINNING UPSCALE CASUAL RESTAURANT COMPANY! A PEOPLE FIRST CULTURE! OWNERSHIP BECOME A PARTNER! MUST HAVE RESTAURANT MANAGEMENT EXPERIENCE TO BE CONSIDERED General Manager/MP Agm Chef Sous Chef Foh Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! The companies we represent require a minimum of two years Restaurant Management Experience Upscale Casual dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casua. We have openings in your area and Nationwide! RM/RVP: 100k-150k +Bonus+Car+ 401k GM/MP:75k-100k + 2 Bonus programs + 401k Chef: 65k-80k + bonus + 401k Sous Chef: 50k-65k + bonus + 401k Foh Manager: 50k -65k + bonus + 401k Bar Manager: 45k-55k +bonus + 401k AGM: 55k- 75k + bonus k