About Basecamp Basecamp Properties is a rapidly growing chain of boutique hotels based in Canmore, Banff, Lake Louise & Kananaskis in Alberta and Revelstoke & Golden in British Columbia. We are an energetic team driven by our core values and providing our guests a home away from home. Basecamp resorts is the recipient Hotelier Magazine's award for 2023 Regional Company of the year. MTN House by Basecamp is our latest upscale property with 99 newly renovated hotel rooms, an elevated restaurant with a farm to table ethos, and Canmore's first Nordic Spa (opening Summer 2024). Why Work for Us? - Western Canada's fastest-growing hospitality brand. - Group health benefits plan (Dental, Vision, Paramedical, and more). - Employee, Family and Friends discounted rates at all Basecamp Properties. - Company paid staff events! - A hands-on people focused Basecamp culture. Position Overview Reporting to, and collaborating with the Executive Chef, the sous chef is responsible for the execution of daily culinary operations all for MTN House Hotel. Shifts: Full-time permanent. Days, evenings & weekends. Wage: Based on Experience Key Responsibilities - Directly supervise up to 10 cooks at any time. - Monitor performance of assigned staff and ensure that all procedures are completed to department standards. - Responsible for planning and executing daily operations in the absence of the Executive . - Chef including scheduling, order and other administrative duties as required. - Conducting ordering and inventory tasks including month end counts and waste tracking. - Implement daily and weekly cleaning checklists for stewards and cooks. - Direct and establish daily operational procedures for employees in their daily responsibilities. - Assign and coordinate daily production and prep work for culinary staff to complete. - Inspect the cleanliness, sanitation, organization, and working condition of the service areas and work stations including all tools, equipment and supplies. - Maintain high levels of quality and consistency in all aspects of food production. - Train staff on products, recipes, cooking techniques, mise-en-place, place, safe work practices and other tasks as required - Ensure fair and consistent departmental rules and practice. - Maintain a professional and positive attitude at all times and maintain composure under pressure. - Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups. Requirements - Red Seal Journeyman cook certification. Prior formal culinary education is an asset. - 3 years line cooking experience in an upscale operation - Minimum of 2 years previous experience in a sous chef role in an upscale operation - Strong knowledge of Food hygiene and safety regulations - Guest facing attitude with the ability to interact with guests on the floor when required. - Physically able to be on your feet for long periods of time - Strong leadership skills - Flexible working hours. - Strong communication skills, both written and verbal - Good interpersonal skills - Good listening skills, with high levels of attention to detail - Ability to multitask
May 17, 2024
Full time
About Basecamp Basecamp Properties is a rapidly growing chain of boutique hotels based in Canmore, Banff, Lake Louise & Kananaskis in Alberta and Revelstoke & Golden in British Columbia. We are an energetic team driven by our core values and providing our guests a home away from home. Basecamp resorts is the recipient Hotelier Magazine's award for 2023 Regional Company of the year. MTN House by Basecamp is our latest upscale property with 99 newly renovated hotel rooms, an elevated restaurant with a farm to table ethos, and Canmore's first Nordic Spa (opening Summer 2024). Why Work for Us? - Western Canada's fastest-growing hospitality brand. - Group health benefits plan (Dental, Vision, Paramedical, and more). - Employee, Family and Friends discounted rates at all Basecamp Properties. - Company paid staff events! - A hands-on people focused Basecamp culture. Position Overview Reporting to, and collaborating with the Executive Chef, the sous chef is responsible for the execution of daily culinary operations all for MTN House Hotel. Shifts: Full-time permanent. Days, evenings & weekends. Wage: Based on Experience Key Responsibilities - Directly supervise up to 10 cooks at any time. - Monitor performance of assigned staff and ensure that all procedures are completed to department standards. - Responsible for planning and executing daily operations in the absence of the Executive . - Chef including scheduling, order and other administrative duties as required. - Conducting ordering and inventory tasks including month end counts and waste tracking. - Implement daily and weekly cleaning checklists for stewards and cooks. - Direct and establish daily operational procedures for employees in their daily responsibilities. - Assign and coordinate daily production and prep work for culinary staff to complete. - Inspect the cleanliness, sanitation, organization, and working condition of the service areas and work stations including all tools, equipment and supplies. - Maintain high levels of quality and consistency in all aspects of food production. - Train staff on products, recipes, cooking techniques, mise-en-place, place, safe work practices and other tasks as required - Ensure fair and consistent departmental rules and practice. - Maintain a professional and positive attitude at all times and maintain composure under pressure. - Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups. Requirements - Red Seal Journeyman cook certification. Prior formal culinary education is an asset. - 3 years line cooking experience in an upscale operation - Minimum of 2 years previous experience in a sous chef role in an upscale operation - Strong knowledge of Food hygiene and safety regulations - Guest facing attitude with the ability to interact with guests on the floor when required. - Physically able to be on your feet for long periods of time - Strong leadership skills - Flexible working hours. - Strong communication skills, both written and verbal - Good interpersonal skills - Good listening skills, with high levels of attention to detail - Ability to multitask
Job Description Job Description Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a job it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Pastry Chef is responsible for overall production of all baked goods in the Pastry Kitchen. Productions include: Dessert items for two restaurants, a display case, outside orders, inside banquet events, wedding cakes and more. With focus on quality and production levels, the Pastry Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Must keep a solid commitment for guests, staff and professional needs. ESSENTIAL FUNCTIONS: Supervise and participate in the preparation and execution of all baked goods. Proper communication between all staff, including our own and other departments. Keep an open communication with both subordinates and superiors. Responsible for maintaining adequate training programs for kitchen personnel. Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared. Inspect all equipment for proper maintenance and report deficiencies to Engineering. Ensure that an adequate supply of equipment is available. Talking to guests for orders or other requests. Make profit improvement recommendations to the Executive Chef Consulting with brides/grooms with wedding cake orders Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control. Maintain a high level of sanitation and safety. Monitor all refrigeration and dry storage for proper handling and rotation. Plan and develop new dessert menus for restaurants, banquets and special functions, i.e. weddings. Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING & WORK EXPERIENCE: Able to work flexible hours and days. High school diploma or equivalent. Five years baking experience and graduate from a culinary school. Five years culinary experience in a multi unit hotel or conference center. 2+ years of Advanced Cake Decorating Well versed skills in plated desserts, display pastries, breads, artisan goods, etc. Knowledge of food safety, sanitation, food products, and food service equipment Knowledge of all facets of a Baking Department: ordering, menu planning, menu costing, etc. Previous experience supervising a staff of 5 or more employees. Ability to communicate effectively. MARGINAL FUNCTIONS: Respond to any reasonable task assigned. Being available for teaching baking classes when required. Attend meetings as needed, i.e. department head, pre-con, etc. Assist in other areas of the kitchens as needed. Remain alert, courteous and helpful to the guests at all times. Perform other related duties as requested by the Executive Chef. Being an intermediary when Executive/Executive Sous Chefs aren't present. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance for employee, spouse/domestic partner and child(ren) (supplemental paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIccfa02d59ee7-5967
May 14, 2024
Full time
Job Description Job Description Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a job it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Pastry Chef is responsible for overall production of all baked goods in the Pastry Kitchen. Productions include: Dessert items for two restaurants, a display case, outside orders, inside banquet events, wedding cakes and more. With focus on quality and production levels, the Pastry Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Must keep a solid commitment for guests, staff and professional needs. ESSENTIAL FUNCTIONS: Supervise and participate in the preparation and execution of all baked goods. Proper communication between all staff, including our own and other departments. Keep an open communication with both subordinates and superiors. Responsible for maintaining adequate training programs for kitchen personnel. Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared. Inspect all equipment for proper maintenance and report deficiencies to Engineering. Ensure that an adequate supply of equipment is available. Talking to guests for orders or other requests. Make profit improvement recommendations to the Executive Chef Consulting with brides/grooms with wedding cake orders Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control. Maintain a high level of sanitation and safety. Monitor all refrigeration and dry storage for proper handling and rotation. Plan and develop new dessert menus for restaurants, banquets and special functions, i.e. weddings. Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING & WORK EXPERIENCE: Able to work flexible hours and days. High school diploma or equivalent. Five years baking experience and graduate from a culinary school. Five years culinary experience in a multi unit hotel or conference center. 2+ years of Advanced Cake Decorating Well versed skills in plated desserts, display pastries, breads, artisan goods, etc. Knowledge of food safety, sanitation, food products, and food service equipment Knowledge of all facets of a Baking Department: ordering, menu planning, menu costing, etc. Previous experience supervising a staff of 5 or more employees. Ability to communicate effectively. MARGINAL FUNCTIONS: Respond to any reasonable task assigned. Being available for teaching baking classes when required. Attend meetings as needed, i.e. department head, pre-con, etc. Assist in other areas of the kitchens as needed. Remain alert, courteous and helpful to the guests at all times. Perform other related duties as requested by the Executive Chef. Being an intermediary when Executive/Executive Sous Chefs aren't present. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance for employee, spouse/domestic partner and child(ren) (supplemental paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIccfa02d59ee7-5967
Job Description Job Description Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI384568fc5-
May 14, 2024
Full time
Job Description Job Description Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI384568fc5-
Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a job-it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Pastry Chef is responsible for overall production of all baked goods in the Pastry Kitchen. Productions include: Dessert items for two restaurants, a display case, outside orders, inside banquet events, wedding cakes and more. With focus on quality and production levels, the Pastry Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Must keep a solid commitment for guests, staff and professional needs. ESSENTIAL FUNCTIONS: Supervise and participate in the preparation and execution of all baked goods. Proper communication between all staff, including our own and other departments. Keep an open communication with both subordinates and superiors. Responsible for maintaining adequate training programs for kitchen personnel. Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared. Inspect all equipment for proper maintenance and report deficiencies to Engineering. Ensure that an adequate supply of equipment is available. Talking to guests for orders or other requests. Make profit improvement recommendations to the Executive Chef Consulting with brides/grooms with wedding cake orders Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control. Maintain a high level of sanitation and safety. Monitor all refrigeration and dry storage for proper handling and rotation. Plan and develop new dessert menus for restaurants, banquets and special functions, i.e. weddings. Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING & WORK EXPERIENCE: Able to work flexible hours and days. High school diploma or equivalent. Five years baking experience and graduate from a culinary school. Five years culinary experience in a multi unit hotel or conference center. 2+ years of Advanced Cake Decorating Well versed skills in plated desserts, display pastries, breads, artisan goods, etc. Knowledge of food safety, sanitation, food products, and food service equipment Knowledge of all facets of a Baking Department: ordering, menu planning, menu costing, etc. Previous experience supervising a staff of 5 or more employees. Ability to communicate effectively. MARGINAL FUNCTIONS: Respond to any reasonable task assigned. Being available for teaching baking classes when required. Attend meetings as needed, i.e. department head, pre-con, etc. Assist in other areas of the kitchens as needed. Remain alert, courteous and helpful to the guests at all times. Perform other related duties as requested by the Executive Chef. Being an intermediary when Executive/Executive Sous Chefs aren't present. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PI7bc53262d2a8-5967
May 11, 2024
Full time
Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a job-it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Pastry Chef is responsible for overall production of all baked goods in the Pastry Kitchen. Productions include: Dessert items for two restaurants, a display case, outside orders, inside banquet events, wedding cakes and more. With focus on quality and production levels, the Pastry Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Must keep a solid commitment for guests, staff and professional needs. ESSENTIAL FUNCTIONS: Supervise and participate in the preparation and execution of all baked goods. Proper communication between all staff, including our own and other departments. Keep an open communication with both subordinates and superiors. Responsible for maintaining adequate training programs for kitchen personnel. Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared. Inspect all equipment for proper maintenance and report deficiencies to Engineering. Ensure that an adequate supply of equipment is available. Talking to guests for orders or other requests. Make profit improvement recommendations to the Executive Chef Consulting with brides/grooms with wedding cake orders Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control. Maintain a high level of sanitation and safety. Monitor all refrigeration and dry storage for proper handling and rotation. Plan and develop new dessert menus for restaurants, banquets and special functions, i.e. weddings. Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING & WORK EXPERIENCE: Able to work flexible hours and days. High school diploma or equivalent. Five years baking experience and graduate from a culinary school. Five years culinary experience in a multi unit hotel or conference center. 2+ years of Advanced Cake Decorating Well versed skills in plated desserts, display pastries, breads, artisan goods, etc. Knowledge of food safety, sanitation, food products, and food service equipment Knowledge of all facets of a Baking Department: ordering, menu planning, menu costing, etc. Previous experience supervising a staff of 5 or more employees. Ability to communicate effectively. MARGINAL FUNCTIONS: Respond to any reasonable task assigned. Being available for teaching baking classes when required. Attend meetings as needed, i.e. department head, pre-con, etc. Assist in other areas of the kitchens as needed. Remain alert, courteous and helpful to the guests at all times. Perform other related duties as requested by the Executive Chef. Being an intermediary when Executive/Executive Sous Chefs aren't present. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PI7bc53262d2a8-5967
Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a job-it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PI6d7cd6c6-
May 11, 2024
Full time
Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a job-it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PI6d7cd6c6-
Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a jobâ€"it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Pastry Chef is responsible for overall production of all baked goods in the Pastry Kitchen. Productions include: Dessert items for two restaurants, a display case, outside orders, inside banquet events, wedding cakes and more. With focus on quality and production levels, the Pastry Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Must keep a solid commitment for guests, staff and professional needs. ESSENTIAL FUNCTIONS: Supervise and participate in the preparation and execution of all baked goods. Proper communication between all staff, including our own and other departments. Keep an open communication with both subordinates and superiors. Responsible for maintaining adequate training programs for kitchen personnel. Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared. Inspect all equipment for proper maintenance and report deficiencies to Engineering. Ensure that an adequate supply of equipment is available. Talking to guests for orders or other requests. Make profit improvement recommendations to the Executive Chef Consulting with brides/grooms with wedding cake orders Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control. Maintain a high level of sanitation and safety. Monitor all refrigeration and dry storage for proper handling and rotation. Plan and develop new dessert menus for restaurants, banquets and special functions, i.e. weddings. Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING & WORK EXPERIENCE: Able to work flexible hours and days. High school diploma or equivalent. Five years baking experience and graduate from a culinary school. Five years culinary experience in a multi unit hotel or conference center. 2+ years of Advanced Cake Decorating Well versed skills in plated desserts, display pastries, breads, artisan goods, etc. Knowledge of food safety, sanitation, food products, and food service equipment Knowledge of all facets of a Baking Department: ordering, menu planning, menu costing, etc. Previous experience supervising a staff of 5 or more employees. Ability to communicate effectively. MARGINAL FUNCTIONS: Respond to any reasonable task assigned. Being available for teaching baking classes when required. Attend meetings as needed, i.e. department head, pre-con, etc. Assist in other areas of the kitchens as needed. Remain alert, courteous and helpful to the guests at all times. Perform other related duties as requested by the Executive Chef. Being an intermediary when Executive/Executive Sous Chefs aren't present. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIea1b3b4a372a-5967
May 10, 2024
Full time
Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a jobâ€"it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Pastry Chef is responsible for overall production of all baked goods in the Pastry Kitchen. Productions include: Dessert items for two restaurants, a display case, outside orders, inside banquet events, wedding cakes and more. With focus on quality and production levels, the Pastry Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Must keep a solid commitment for guests, staff and professional needs. ESSENTIAL FUNCTIONS: Supervise and participate in the preparation and execution of all baked goods. Proper communication between all staff, including our own and other departments. Keep an open communication with both subordinates and superiors. Responsible for maintaining adequate training programs for kitchen personnel. Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared. Inspect all equipment for proper maintenance and report deficiencies to Engineering. Ensure that an adequate supply of equipment is available. Talking to guests for orders or other requests. Make profit improvement recommendations to the Executive Chef Consulting with brides/grooms with wedding cake orders Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control. Maintain a high level of sanitation and safety. Monitor all refrigeration and dry storage for proper handling and rotation. Plan and develop new dessert menus for restaurants, banquets and special functions, i.e. weddings. Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING & WORK EXPERIENCE: Able to work flexible hours and days. High school diploma or equivalent. Five years baking experience and graduate from a culinary school. Five years culinary experience in a multi unit hotel or conference center. 2+ years of Advanced Cake Decorating Well versed skills in plated desserts, display pastries, breads, artisan goods, etc. Knowledge of food safety, sanitation, food products, and food service equipment Knowledge of all facets of a Baking Department: ordering, menu planning, menu costing, etc. Previous experience supervising a staff of 5 or more employees. Ability to communicate effectively. MARGINAL FUNCTIONS: Respond to any reasonable task assigned. Being available for teaching baking classes when required. Attend meetings as needed, i.e. department head, pre-con, etc. Assist in other areas of the kitchens as needed. Remain alert, courteous and helpful to the guests at all times. Perform other related duties as requested by the Executive Chef. Being an intermediary when Executive/Executive Sous Chefs aren't present. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIea1b3b4a372a-5967
Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a jobâ€"it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIf891f-5961
May 10, 2024
Full time
Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a jobâ€"it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIf891f-5961
Job Description Job Description Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-time Hourly Position ranging from $15-$18 hourly (depending on experience) + benefits! Located in Albuquerque, NM. Working out of Sawmill Market in one of our four different kitchens! Essential Duties and Functions/Responsibilities/Tasks: Will work in one of our Sawmill Market Kitchens; either Mercantile Cafe, Flora Taco, Little Madrid Tapas, Fish n' Chips, or Red and Green New Mexican Food. Work under direction of Executive Chef or Sous Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Comply with nutrition and sanitation regulations and safety standards at all times. Set up /breakdown and stock stations with all necessary supplies. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces). Cook menu items in collaboration with other kitchen team members. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Other duties as assigned consistent with the functions of this position as needed at the property. HC9 Requirements: Current New Mexico Food Handler Certification required. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred. High school diploma or equivalent experience/training. NM Safe Certified Businesses, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Restaurant Group is an Equal Opportunity Employer. Compensation details: 15-18 Hourly Wage PI3532b5641bbf-9808
May 18, 2024
Full time
Job Description Job Description Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-time Hourly Position ranging from $15-$18 hourly (depending on experience) + benefits! Located in Albuquerque, NM. Working out of Sawmill Market in one of our four different kitchens! Essential Duties and Functions/Responsibilities/Tasks: Will work in one of our Sawmill Market Kitchens; either Mercantile Cafe, Flora Taco, Little Madrid Tapas, Fish n' Chips, or Red and Green New Mexican Food. Work under direction of Executive Chef or Sous Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Comply with nutrition and sanitation regulations and safety standards at all times. Set up /breakdown and stock stations with all necessary supplies. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces). Cook menu items in collaboration with other kitchen team members. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Other duties as assigned consistent with the functions of this position as needed at the property. HC9 Requirements: Current New Mexico Food Handler Certification required. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred. High school diploma or equivalent experience/training. NM Safe Certified Businesses, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Restaurant Group is an Equal Opportunity Employer. Compensation details: 15-18 Hourly Wage PI3532b5641bbf-9808
Job Details Job Location: OUTBOUND MAMMOTH - Mammoth Lakes, CA Salary Range: $16.00 - $18.00 Hourly Description About our company: Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida. Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry. At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler's journey-inviting them to experience the frequency of each hotel's locale, pushing authentic human connection, exploration, and discovery, while also driving revenue. Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard's award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future. Primary mission: As our Restaurant Server & Pool, you are responsible for providing the highest quality of service possible to guests in an efficient and courteous manner while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation. SCOPE OF WORK + TEAM Reports to Hotel Manager and Food & Beverage Supervisor Supports food & beverage team, catering, events, pool & bar RESPONSIBILITIES Ability to walk and stand for during entire shift while approaching and servicing guests with all food and beverage requirements in an attentive, friendly, courteous and professional manner. Reports all issues and complaints to management. Clear, clean and reset tables as needed and perform medium work exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly lift, carry, push, or otherwise move objects. Sweep, mop and vacuum floors to ensure that restaurant area and hallways are free from service debris and that all room service trays are brought back to the kitchen for breakdown and bussing. Be familiar with the organization of the restaurant and lounge and know the function of each job position as well as having a thorough knowledge of menus and specials in the restaurant. Perform opening and closing procedures, and side work duties according to station rotation assignment to ensure tables and side stands are kept stocked, tidy and clean. Follow all state liquor laws. Handle food and beverage service, as required. Carry coffee pots and beverages throughout the room, refilling guests' cups and glasses as needed or requested. Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage. Must be able to convey information and ideas clearly and must be able to evaluate and select among alternative course of action quickly and accurately. Must be able to work well in stressful, high-pressure situations and maintain composure and objectivity under pressure. Must be effective in listening to, understanding, and clarifying the concerns and issues raised by guests and fellow associates. Must be able to work with and understand financial information and data, and basic arithmetic functions to carry out cashiering functions in closing checks and servicing the guest and use the POS/Micros system in the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working. Maintain regular attendance in compliance with property standards, as required by scheduling which will vary according to the needs of the hotel. Coordinate with Executive Chef, Sous Chef, Supervisor work priorities, provide assistance and perform other duties as requested by management, and attend meetings as required by management. Qualifications EXPERIENCE: Prior Experience: 1+ Previous restaurant and hospitality experience preferred. IT Expertise: Advanced knowledge of computer software (including Microsoft Office, outlook) and web analytics tools is preferred. Education: High School diploma or GED required; college degree preferred. Subject Expertise: Demonstrate a working knowledge of all property safety and security procedures as required maintaining a secure and safe environment for employees as well as guests. Report any unusual occurrences and/or request to Supervisor. Read and abide by all the regulations and rules of conduct stated in the Associate Handbook. Must be service oriented with excellent customer service and sales skills Must be able to effectively communicate to guests, management, and coworkers and read, write and understand the English language Must be energetic and outgoing Must possess excellent interpersonal and organizational skills Must be able to follow directions with attention to detail, speed and accuracy Must be a team player with the ability to work under minimal supervision Must be able to multi-task in a fast-paced work environment Must be able to understand and work with basic financial information and solve basic arithmetic problems Must be able to type 45 wpm and have the ability to input data and access information on the computer Must have proficient working knowledge of Microsoft Office, Opera; preferred. Must be able to exercise confidentiality and discretion. OTHER EXPECTATIONS: Abide by payroll policies, procedures and rules of conduct as stated in the Springboard Hospitality Associate Handbook. Demonstrate a working knowledge of all company safety and security procedures. Travel required: As needed for hotel familiarization, content creation shoots and to meet with colleagues. Hours Required: Must primarily work during Springboard Hospitality business hours, Monday - Friday 8am - 5pm (PST), while understanding that the hotel business functions 24/7 and some weekend or holiday work may occasionally be required. Benefits: Springboard Hospitality offers an empowered working environment that encourages collaboration and flexibility. We offer a superior benefits package to employees who work 20 hours/week or more that includes: Full Time Benefits Competitive Base Salary PTO Medical, Dental, Vision, Life, Pet Insurance 401K Costco Membership Bereavement Leave Management Contract Referral Program Education Assistance Additional Per Position Employee Rates at all of Springboard Hospitality's 35+ Hotels Monthly Cell Phone Stipend Dry Cleaning Services Hotel Level Executive Bonus Program Retention Bonuses Lead Share Program Associate of the Month/Quarter & Company-wide Associate of the Year Programs Associate Referral Bonus Program Springboard Hospitality Core Values: CONNECTED. We are plugged into people, technology and the cutting edge of culture. INDEPENDENT. We are free-thinkers who embrace diversity and advocate for innovation. COLLABORATIVE. We are collaborative and believe that the best solutions are found by working hand-in-hand. PERSONALIZED. We are devoted to authentic human connection, personalizing our approach to the guests and owners that we serve. DYNAMIC. We are analytic thought leaders who harness the power of data to maximize return on investment. OLS Hotels & Resorts LLC dba Springboard Hospitality (Springboard) is an equal opportunity employer. Springboard provides equal employment opportunity for all associates and prohibits discrimination based on race, color, sex (including pregnancy, childbirth, breastfeeding and medical conditions related to pregnancy, childbirth, or breastfeeding), gender, religious creed (including religious dress and grooming practices), marital status, domestic partner status, age, national origin or ancestry, physical or mental disability, medical condition, genetic information and characteristics, sexual orientation, gender identity or expression, military or veteran status, or any other basis protected under federal, state, or local laws. Springboard also provides reasonable accommodations for qualified applicants and employees with disabilities or medical conditions in accordance with applicable laws.
May 18, 2024
Full time
Job Details Job Location: OUTBOUND MAMMOTH - Mammoth Lakes, CA Salary Range: $16.00 - $18.00 Hourly Description About our company: Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida. Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry. At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler's journey-inviting them to experience the frequency of each hotel's locale, pushing authentic human connection, exploration, and discovery, while also driving revenue. Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard's award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future. Primary mission: As our Restaurant Server & Pool, you are responsible for providing the highest quality of service possible to guests in an efficient and courteous manner while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation. SCOPE OF WORK + TEAM Reports to Hotel Manager and Food & Beverage Supervisor Supports food & beverage team, catering, events, pool & bar RESPONSIBILITIES Ability to walk and stand for during entire shift while approaching and servicing guests with all food and beverage requirements in an attentive, friendly, courteous and professional manner. Reports all issues and complaints to management. Clear, clean and reset tables as needed and perform medium work exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly lift, carry, push, or otherwise move objects. Sweep, mop and vacuum floors to ensure that restaurant area and hallways are free from service debris and that all room service trays are brought back to the kitchen for breakdown and bussing. Be familiar with the organization of the restaurant and lounge and know the function of each job position as well as having a thorough knowledge of menus and specials in the restaurant. Perform opening and closing procedures, and side work duties according to station rotation assignment to ensure tables and side stands are kept stocked, tidy and clean. Follow all state liquor laws. Handle food and beverage service, as required. Carry coffee pots and beverages throughout the room, refilling guests' cups and glasses as needed or requested. Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage. Must be able to convey information and ideas clearly and must be able to evaluate and select among alternative course of action quickly and accurately. Must be able to work well in stressful, high-pressure situations and maintain composure and objectivity under pressure. Must be effective in listening to, understanding, and clarifying the concerns and issues raised by guests and fellow associates. Must be able to work with and understand financial information and data, and basic arithmetic functions to carry out cashiering functions in closing checks and servicing the guest and use the POS/Micros system in the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working. Maintain regular attendance in compliance with property standards, as required by scheduling which will vary according to the needs of the hotel. Coordinate with Executive Chef, Sous Chef, Supervisor work priorities, provide assistance and perform other duties as requested by management, and attend meetings as required by management. Qualifications EXPERIENCE: Prior Experience: 1+ Previous restaurant and hospitality experience preferred. IT Expertise: Advanced knowledge of computer software (including Microsoft Office, outlook) and web analytics tools is preferred. Education: High School diploma or GED required; college degree preferred. Subject Expertise: Demonstrate a working knowledge of all property safety and security procedures as required maintaining a secure and safe environment for employees as well as guests. Report any unusual occurrences and/or request to Supervisor. Read and abide by all the regulations and rules of conduct stated in the Associate Handbook. Must be service oriented with excellent customer service and sales skills Must be able to effectively communicate to guests, management, and coworkers and read, write and understand the English language Must be energetic and outgoing Must possess excellent interpersonal and organizational skills Must be able to follow directions with attention to detail, speed and accuracy Must be a team player with the ability to work under minimal supervision Must be able to multi-task in a fast-paced work environment Must be able to understand and work with basic financial information and solve basic arithmetic problems Must be able to type 45 wpm and have the ability to input data and access information on the computer Must have proficient working knowledge of Microsoft Office, Opera; preferred. Must be able to exercise confidentiality and discretion. OTHER EXPECTATIONS: Abide by payroll policies, procedures and rules of conduct as stated in the Springboard Hospitality Associate Handbook. Demonstrate a working knowledge of all company safety and security procedures. Travel required: As needed for hotel familiarization, content creation shoots and to meet with colleagues. Hours Required: Must primarily work during Springboard Hospitality business hours, Monday - Friday 8am - 5pm (PST), while understanding that the hotel business functions 24/7 and some weekend or holiday work may occasionally be required. Benefits: Springboard Hospitality offers an empowered working environment that encourages collaboration and flexibility. We offer a superior benefits package to employees who work 20 hours/week or more that includes: Full Time Benefits Competitive Base Salary PTO Medical, Dental, Vision, Life, Pet Insurance 401K Costco Membership Bereavement Leave Management Contract Referral Program Education Assistance Additional Per Position Employee Rates at all of Springboard Hospitality's 35+ Hotels Monthly Cell Phone Stipend Dry Cleaning Services Hotel Level Executive Bonus Program Retention Bonuses Lead Share Program Associate of the Month/Quarter & Company-wide Associate of the Year Programs Associate Referral Bonus Program Springboard Hospitality Core Values: CONNECTED. We are plugged into people, technology and the cutting edge of culture. INDEPENDENT. We are free-thinkers who embrace diversity and advocate for innovation. COLLABORATIVE. We are collaborative and believe that the best solutions are found by working hand-in-hand. PERSONALIZED. We are devoted to authentic human connection, personalizing our approach to the guests and owners that we serve. DYNAMIC. We are analytic thought leaders who harness the power of data to maximize return on investment. OLS Hotels & Resorts LLC dba Springboard Hospitality (Springboard) is an equal opportunity employer. Springboard provides equal employment opportunity for all associates and prohibits discrimination based on race, color, sex (including pregnancy, childbirth, breastfeeding and medical conditions related to pregnancy, childbirth, or breastfeeding), gender, religious creed (including religious dress and grooming practices), marital status, domestic partner status, age, national origin or ancestry, physical or mental disability, medical condition, genetic information and characteristics, sexual orientation, gender identity or expression, military or veteran status, or any other basis protected under federal, state, or local laws. Springboard also provides reasonable accommodations for qualified applicants and employees with disabilities or medical conditions in accordance with applicable laws.
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-time Hourly Position ranging from $15-$18 hourly (depending on experience) + benefits! Located in Albuquerque, NM. Working out of Sawmill Market in one of our four different kitchens! Essential Duties and Functions/Responsibilities/Tasks: Will work in one of our Sawmill Market Kitchens; either Mercantile Cafe, Flora Taco, Little Madrid Tapas, Fish n' Chips, or Red and Green New Mexican Food. Work under direction of Executive Chef or Sous Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Comply with nutrition and sanitation regulations and safety standards at all times. Set up /breakdown and stock stations with all necessary supplies. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces). Cook menu items in collaboration with other kitchen team members. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Other duties as assigned consistent with the functions of this position as needed at the property. HC9 Requirements: Current New Mexico Food Handler Certification required. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred. High school diploma or equivalent experience/training. NM Safe Certified Businesses, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Restaurant Group is an Equal Opportunity Employer. Compensation details: 15-18 Hourly Wage PI2e1ba7c4fe5a-9808
May 18, 2024
Full time
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-time Hourly Position ranging from $15-$18 hourly (depending on experience) + benefits! Located in Albuquerque, NM. Working out of Sawmill Market in one of our four different kitchens! Essential Duties and Functions/Responsibilities/Tasks: Will work in one of our Sawmill Market Kitchens; either Mercantile Cafe, Flora Taco, Little Madrid Tapas, Fish n' Chips, or Red and Green New Mexican Food. Work under direction of Executive Chef or Sous Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Comply with nutrition and sanitation regulations and safety standards at all times. Set up /breakdown and stock stations with all necessary supplies. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces). Cook menu items in collaboration with other kitchen team members. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Other duties as assigned consistent with the functions of this position as needed at the property. HC9 Requirements: Current New Mexico Food Handler Certification required. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred. High school diploma or equivalent experience/training. NM Safe Certified Businesses, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Restaurant Group is an Equal Opportunity Employer. Compensation details: 15-18 Hourly Wage PI2e1ba7c4fe5a-9808
Job Description Job Description Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Part-time Hourly Position range starting at $13.50 an hour DOE + benefits. Located in Taos, NM. Working out of our El Monte Sagrado Resort & Spa. Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef or Sous Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Set up workstations before meal prep begins. Collect used kitchenware from dining and kitchen areas. Load, run, and unload dishwashing machines. Check washing machines' operation and promptly report any technical/performance issues. Maintain cleaning supplies stock (e.g. detergents) and place orders when necessary. Ensure there are always enough clean dishes, glasses and utensils, especially during peak hours. Wash specific items by hand (e.g. wooden cutting boards, large pots and delicate china). Store clean dishes, glasses and equipment appropriately. Remove garbage regularly. Sanitize the kitchen area, including the floor. Other duties as assigned consistent with the functions of this position as needed at the property. HC1 Requirements: Current New Mexico Food Handler Certification required. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining experience preferred. High school diploma or equivalent experience/training. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Compensation details: 13.5-15.5 Hourly Wage PI571b0f4c1afc-4736
May 16, 2024
Full time
Job Description Job Description Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Part-time Hourly Position range starting at $13.50 an hour DOE + benefits. Located in Taos, NM. Working out of our El Monte Sagrado Resort & Spa. Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef or Sous Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Set up workstations before meal prep begins. Collect used kitchenware from dining and kitchen areas. Load, run, and unload dishwashing machines. Check washing machines' operation and promptly report any technical/performance issues. Maintain cleaning supplies stock (e.g. detergents) and place orders when necessary. Ensure there are always enough clean dishes, glasses and utensils, especially during peak hours. Wash specific items by hand (e.g. wooden cutting boards, large pots and delicate china). Store clean dishes, glasses and equipment appropriately. Remove garbage regularly. Sanitize the kitchen area, including the floor. Other duties as assigned consistent with the functions of this position as needed at the property. HC1 Requirements: Current New Mexico Food Handler Certification required. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining experience preferred. High school diploma or equivalent experience/training. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Compensation details: 13.5-15.5 Hourly Wage PI571b0f4c1afc-4736
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Part-time Hourly Position range starting at $13.50 an hour DOE + benefits. Located in Taos, NM. Working out of our El Monte Sagrado Resort & Spa. Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef or Sous Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Set up workstations before meal prep begins. Collect used kitchenware from dining and kitchen areas. Load, run, and unload dishwashing machines. Check washing machines' operation and promptly report any technical/performance issues. Maintain cleaning supplies stock (e.g. detergents) and place orders when necessary. Ensure there are always enough clean dishes, glasses and utensils, especially during peak hours. Wash specific items by hand (e.g. wooden cutting boards, large pots and delicate china). Store clean dishes, glasses and equipment appropriately. Remove garbage regularly. Sanitize the kitchen area, including the floor. Other duties as assigned consistent with the functions of this position as needed at the property. HC1 Requirements: Current New Mexico Food Handler Certification required. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining experience preferred. High school diploma or equivalent experience/training. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Compensation details: 13.5-15.5 Hourly Wage PI897ff0cea1-
May 09, 2024
Full time
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Part-time Hourly Position range starting at $13.50 an hour DOE + benefits. Located in Taos, NM. Working out of our El Monte Sagrado Resort & Spa. Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef or Sous Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Set up workstations before meal prep begins. Collect used kitchenware from dining and kitchen areas. Load, run, and unload dishwashing machines. Check washing machines' operation and promptly report any technical/performance issues. Maintain cleaning supplies stock (e.g. detergents) and place orders when necessary. Ensure there are always enough clean dishes, glasses and utensils, especially during peak hours. Wash specific items by hand (e.g. wooden cutting boards, large pots and delicate china). Store clean dishes, glasses and equipment appropriately. Remove garbage regularly. Sanitize the kitchen area, including the floor. Other duties as assigned consistent with the functions of this position as needed at the property. HC1 Requirements: Current New Mexico Food Handler Certification required. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining experience preferred. High school diploma or equivalent experience/training. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Compensation details: 13.5-15.5 Hourly Wage PI897ff0cea1-