The Village Taphouse
West Vancouver, British Columbia (BC)
WE'RE HIRING FUN, ENERGETIC PEOPLE LIKE YOU TO JOIN THE VILLAGE TAPHOUSE TEAM AS A SOUS CHEF IN PARK ROYAL WEST VANCOUVER. It's no secret that the best moments in life include good people, food and beer. We didn't make this up. We're just perfecting it. Our guests count on us for vibes that can't be copied, delivered by a team dedicated to quality ingredients, on-point presentation and unbeatable service. Oh and yes, we wear jeans and sneakers to work! As a Sous Chef, you are combining your passion for food with your passion for people. It's the next step in growing as a leader in your culinary journey. Do you: Have a passion for making high quality food to ensure guest satisfaction? Have a comprehensive understanding of kitchen management practices? Enjoy guiding kitchen partners in skills development, exceptional performance and financial goals? Bring a balance of work and play to the work place? Possess strong communication skills under high stress environments? Sound like you? We want to hear from you Apply now: About Us The Village Taphouse is the best damn place to hang out on the North Shore, with twenty carefully selected beers on tap and seventeen screens to catch all the games. Find us at Park Royal Shopping Centre for daily happy hour specials, weekend brunch and famous pizzas that keep people coming back. We're all about honest food and drink, good times and great people. FOLLOW LIFE AT VILLAGE TAPHOUSE: Job Types: Full-time, Permanent Pay: $50,000.00-$80,000.00 per year Benefits: Company events Dental care Discounted or free food Extended health care Life insurance Paid time off Vision care Wellness program Schedule: Day shift Evening shift Morning shift Night shift Ability to commute/relocate: West Vancouver, BC V7T 2Z3: reliably commute or plan to relocate before starting work (required) Experience: Kitchen Management: 1 year (required) Work Location: In person
May 19, 2024
Full time
WE'RE HIRING FUN, ENERGETIC PEOPLE LIKE YOU TO JOIN THE VILLAGE TAPHOUSE TEAM AS A SOUS CHEF IN PARK ROYAL WEST VANCOUVER. It's no secret that the best moments in life include good people, food and beer. We didn't make this up. We're just perfecting it. Our guests count on us for vibes that can't be copied, delivered by a team dedicated to quality ingredients, on-point presentation and unbeatable service. Oh and yes, we wear jeans and sneakers to work! As a Sous Chef, you are combining your passion for food with your passion for people. It's the next step in growing as a leader in your culinary journey. Do you: Have a passion for making high quality food to ensure guest satisfaction? Have a comprehensive understanding of kitchen management practices? Enjoy guiding kitchen partners in skills development, exceptional performance and financial goals? Bring a balance of work and play to the work place? Possess strong communication skills under high stress environments? Sound like you? We want to hear from you Apply now: About Us The Village Taphouse is the best damn place to hang out on the North Shore, with twenty carefully selected beers on tap and seventeen screens to catch all the games. Find us at Park Royal Shopping Centre for daily happy hour specials, weekend brunch and famous pizzas that keep people coming back. We're all about honest food and drink, good times and great people. FOLLOW LIFE AT VILLAGE TAPHOUSE: Job Types: Full-time, Permanent Pay: $50,000.00-$80,000.00 per year Benefits: Company events Dental care Discounted or free food Extended health care Life insurance Paid time off Vision care Wellness program Schedule: Day shift Evening shift Morning shift Night shift Ability to commute/relocate: West Vancouver, BC V7T 2Z3: reliably commute or plan to relocate before starting work (required) Experience: Kitchen Management: 1 year (required) Work Location: In person
Job Description Job Description Description: JOB SUMMARY The Sous Chef, under the supervision of the Executive Sous Chef and/or the Executive Chef, is responsible for employee job and safety training; meal planning, production, and delivery; and ensuring food quality in taste, variety, and nutrition. The Sous Chef oversees food preparation for meals, special functions, and catered events, coordinating with the Executive Chef to ensure foodstuffs are available when needed. The Sous Chef serves as the direct supervisor to kitchen staff and is responsible for the entire Dining function in the absence of the Executive Sous Chef. ESSENTIAL JOB FUNCTIONS Trains, supervises and directs kitchen staff, including Bakers, Cooks, and Utility Workers, in the preparation and service of meals for residents and staff Establishes work flows and sets daily work assignments for staff; trains and directs employees in the safe use, maintenance, and care of food production equipment Maintains a harmonious and effective work environment; monitors staff for professionalism and positive interaction with residents, guests, and employees; counsel staff as needed to maintain food preparation and presentation standards Supervises the use of standardized recipes to ensure nutritional and attractive meals are served at the proper time; ensures that leftovers are utilized effectively Supervises the production and delivery of food for special functions and employee meal offerings Maintains efficient operation of kitchen and kitchen equipment; ensures that standard and special cleaning assignments are completed Coordinates menu changes with Executive Sous Chef and/or the Executive Chef Maintains positive interactions with residents, guests, and other employees Maintains infection control standards including proper hand washing and use of hair nets and gloves Complies with all Williamsburg Landing policies and procedures including those of dress, conduct, safety, sanitation, and attendance Evaluates work processes and methods and submits recommendations for continuous quality improvement Performs other duties as assigned QUALIFICATIONS Graduate of Culinary School or recognized culinary apprentice program and valid Food Handler's Card required; two years of experience in a production kitchen meeting varied dietary requirements preferred; SERVSAFE certification required within 30 days of employment KNOWLEDGE, SKILLS AND ABILITIES Experience in quantity food production and preparation of restaurant and fine dining food products; familiarity with basic principles of nutrition related to menu planning; ability to establish a program of food production to include modified diets; familiarity with maintenance of high sanitary standards; ability to supervise and secure cooperation of other employees; knowledge of inventory control, purchasing, receiving, and storage procedures; ability to regularly and safely lift and carry 50 pounds Hours of Employment The Dining Department is a 7-day a week, 14-hour a day, operation. Employees are required to work on any day of the week according to the schedule and shift developed to meet the needs of the department. Requirements: PI426daa46da3d-7649
May 18, 2024
Full time
Job Description Job Description Description: JOB SUMMARY The Sous Chef, under the supervision of the Executive Sous Chef and/or the Executive Chef, is responsible for employee job and safety training; meal planning, production, and delivery; and ensuring food quality in taste, variety, and nutrition. The Sous Chef oversees food preparation for meals, special functions, and catered events, coordinating with the Executive Chef to ensure foodstuffs are available when needed. The Sous Chef serves as the direct supervisor to kitchen staff and is responsible for the entire Dining function in the absence of the Executive Sous Chef. ESSENTIAL JOB FUNCTIONS Trains, supervises and directs kitchen staff, including Bakers, Cooks, and Utility Workers, in the preparation and service of meals for residents and staff Establishes work flows and sets daily work assignments for staff; trains and directs employees in the safe use, maintenance, and care of food production equipment Maintains a harmonious and effective work environment; monitors staff for professionalism and positive interaction with residents, guests, and employees; counsel staff as needed to maintain food preparation and presentation standards Supervises the use of standardized recipes to ensure nutritional and attractive meals are served at the proper time; ensures that leftovers are utilized effectively Supervises the production and delivery of food for special functions and employee meal offerings Maintains efficient operation of kitchen and kitchen equipment; ensures that standard and special cleaning assignments are completed Coordinates menu changes with Executive Sous Chef and/or the Executive Chef Maintains positive interactions with residents, guests, and other employees Maintains infection control standards including proper hand washing and use of hair nets and gloves Complies with all Williamsburg Landing policies and procedures including those of dress, conduct, safety, sanitation, and attendance Evaluates work processes and methods and submits recommendations for continuous quality improvement Performs other duties as assigned QUALIFICATIONS Graduate of Culinary School or recognized culinary apprentice program and valid Food Handler's Card required; two years of experience in a production kitchen meeting varied dietary requirements preferred; SERVSAFE certification required within 30 days of employment KNOWLEDGE, SKILLS AND ABILITIES Experience in quantity food production and preparation of restaurant and fine dining food products; familiarity with basic principles of nutrition related to menu planning; ability to establish a program of food production to include modified diets; familiarity with maintenance of high sanitary standards; ability to supervise and secure cooperation of other employees; knowledge of inventory control, purchasing, receiving, and storage procedures; ability to regularly and safely lift and carry 50 pounds Hours of Employment The Dining Department is a 7-day a week, 14-hour a day, operation. Employees are required to work on any day of the week according to the schedule and shift developed to meet the needs of the department. Requirements: PI426daa46da3d-7649
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 18, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 18, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 18, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 18, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
What perks can you expect?: / Competitive perks & wages / Referral and end-of-season bonus available / Access to iconic National Park experiences / Fun staff events and parties / Industry discounts / Training to help your career grow What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What is the compensation for this role?: $23.00 per hour What will you do in this job?: Safety, anticipating guest needs, honoring our surroundings and bringing your best every day are the core values we live by in order to provide dynamic guest service at the Talkeetna Alaskan Lodge. As Sous Chef, you will oversee and participate in the preparation of menu items for dining room services. You will instruct line cooks and prep cooks in their duties. You will assist with presentation development, maintaining budgeted food and labor costs. You will have a range of duties in order to assist team members including: Oversee staff, ensuring productivity and safety Perform weekly inventory and order items as needed Develop daily specials Ensure proper use and handling of food and equipment What skills and experience do you need for this job?: Commitment to delivering exceptional guest service Excellent interpersonal and communication skills Graduate or Culinary School viewed advantageous Kitchen operations and staff management experience Ability to work independently with minimal supervision, and as part of a team What will your work environment be like?: We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
May 17, 2024
Full time
What perks can you expect?: / Competitive perks & wages / Referral and end-of-season bonus available / Access to iconic National Park experiences / Fun staff events and parties / Industry discounts / Training to help your career grow What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What is the compensation for this role?: $23.00 per hour What will you do in this job?: Safety, anticipating guest needs, honoring our surroundings and bringing your best every day are the core values we live by in order to provide dynamic guest service at the Talkeetna Alaskan Lodge. As Sous Chef, you will oversee and participate in the preparation of menu items for dining room services. You will instruct line cooks and prep cooks in their duties. You will assist with presentation development, maintaining budgeted food and labor costs. You will have a range of duties in order to assist team members including: Oversee staff, ensuring productivity and safety Perform weekly inventory and order items as needed Develop daily specials Ensure proper use and handling of food and equipment What skills and experience do you need for this job?: Commitment to delivering exceptional guest service Excellent interpersonal and communication skills Graduate or Culinary School viewed advantageous Kitchen operations and staff management experience Ability to work independently with minimal supervision, and as part of a team What will your work environment be like?: We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
What perks can you expect?: $1,500 sign on bonus! End of season completion bonus! Work in a dynamic, culturally diverse team from around the globe Seasonal work experience in a historic hotel setting in an iconic, unforgettable, and inspiring locations Complimentary lodging! Complimentary WiFi and laundry The chance to work in an inclusive culture and make life-long friends Opportunities for career growth or future work at other Pursuit locations Access to one of the world's most beautiful and iconic National Parks What will be your daily pursuit?: Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What is the compensation for this role?: $18.00/hour What will you do in this job?: Act as kitchen manager when Chef is off duty Create daily specials highlighting local ingredients and Montana-inspired cuisine Expedite orders Train and invest in culinary team's learning and growth Assist with ordering, inventory, scheduling, etc Maintain sanitation and cleanliness of kitchen stations Maintain state and federal food safety standards Assist as needed with set up of rooms for special events, meetings, conferences, and banquets Offers assistance to guests and teammates where needed Be a utility player who can complete a variety of job duties This job description describes at a high level what a Sous Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. What skills and experience do you need for this job?: 1-3 years high-volume culinary management experience required Current Serv-Safe certification or food handler sanitation certificate required Work-ethic and commitment to the team and guest is key Be willing and able to work solo or as part of a team Be committed to Safety First and the highest quality of cleaning & sanitizing standards Be organized with a great eye for detail Be kind to others and always bring your best Be a good communicator, always suggesting ideas and solutions Be helpful and friendly, willing to go the extra mile Be relaxed, flexible and able to handle a few curve balls Be ready to have fun! What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Glacier National Park. You'll see amazing scenery and wildlife. You'll participate in team events - and fun! You'll spend your days in a kitchen at a historic lodge or hotel! Glacier Park Collection is a non-smoking, drug-free environment Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance) required You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
May 16, 2024
Full time
What perks can you expect?: $1,500 sign on bonus! End of season completion bonus! Work in a dynamic, culturally diverse team from around the globe Seasonal work experience in a historic hotel setting in an iconic, unforgettable, and inspiring locations Complimentary lodging! Complimentary WiFi and laundry The chance to work in an inclusive culture and make life-long friends Opportunities for career growth or future work at other Pursuit locations Access to one of the world's most beautiful and iconic National Parks What will be your daily pursuit?: Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What is the compensation for this role?: $18.00/hour What will you do in this job?: Act as kitchen manager when Chef is off duty Create daily specials highlighting local ingredients and Montana-inspired cuisine Expedite orders Train and invest in culinary team's learning and growth Assist with ordering, inventory, scheduling, etc Maintain sanitation and cleanliness of kitchen stations Maintain state and federal food safety standards Assist as needed with set up of rooms for special events, meetings, conferences, and banquets Offers assistance to guests and teammates where needed Be a utility player who can complete a variety of job duties This job description describes at a high level what a Sous Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. What skills and experience do you need for this job?: 1-3 years high-volume culinary management experience required Current Serv-Safe certification or food handler sanitation certificate required Work-ethic and commitment to the team and guest is key Be willing and able to work solo or as part of a team Be committed to Safety First and the highest quality of cleaning & sanitizing standards Be organized with a great eye for detail Be kind to others and always bring your best Be a good communicator, always suggesting ideas and solutions Be helpful and friendly, willing to go the extra mile Be relaxed, flexible and able to handle a few curve balls Be ready to have fun! What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Glacier National Park. You'll see amazing scenery and wildlife. You'll participate in team events - and fun! You'll spend your days in a kitchen at a historic lodge or hotel! Glacier Park Collection is a non-smoking, drug-free environment Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance) required You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
Job Description Job Description ALL ROADS LEAD TO YOU At Indigo Road Hospitality Group it is our goal to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. YOU ARE A successful SOUS CHEF with 2+ years' experience managing the line in an upscale yet approachable food focused environment . Be passionate about food and engaging in the local community. Procure the highest quality product to create unforgettable dishes while overseeing service and food quality on the line. A Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment when leading by example OAK STEAKHOUSE HIGHLANDS, Skyline Lodge's second floor is home to Oak Steakhouse, a contemporary steakhouse featuring the finest cuts of Certified Angus Beef and locally sourced produce from area farms. The first and only steakhouse in Highlands, Oak partners with area purveyors and neighboring farms to bring the flavors of Appalachia right to the table. IN THE KITCHEN & ON THE LINE Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness YOU CAN EXPECT Competitive Pay + PTO : Competitive base + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PI1830ebd5-
May 14, 2024
Full time
Job Description Job Description ALL ROADS LEAD TO YOU At Indigo Road Hospitality Group it is our goal to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. YOU ARE A successful SOUS CHEF with 2+ years' experience managing the line in an upscale yet approachable food focused environment . Be passionate about food and engaging in the local community. Procure the highest quality product to create unforgettable dishes while overseeing service and food quality on the line. A Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment when leading by example OAK STEAKHOUSE HIGHLANDS, Skyline Lodge's second floor is home to Oak Steakhouse, a contemporary steakhouse featuring the finest cuts of Certified Angus Beef and locally sourced produce from area farms. The first and only steakhouse in Highlands, Oak partners with area purveyors and neighboring farms to bring the flavors of Appalachia right to the table. IN THE KITCHEN & ON THE LINE Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness YOU CAN EXPECT Competitive Pay + PTO : Competitive base + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. PI1830ebd5-
Job Description Job Description Position: Station Chef Location: BCNY State Park, 553 Arden Valley Road, Southfields, NY 10975 Salary: $7,000 Employment Type: Seasonal, Residential, June 24, 2024 August 16, 2024 Mandatory Orientation: June 24, 2024 July 05, 2024 About Us Since 1876, The Boys Club of New York (BCNY) has been partnering with boys and young men in after-school, weekend, and summer programs that support youth growth and development. BCNY s two well-equipped clubhouses in East Harlem and Flushing and its wilderness camp in Harriman State Park offer activities and programs remarkable in their range. From swimming to robotics and enjoying ice skating in Central Park and a trip to the theatre on Saturdays, BCNY programs and events deepen interests and skills and are free of charge to members and their families. With the increase in youth directly impacted by the shelter and homelessness crisis in New York City, BCNY is dedicated to increasing equitable access to its free, high quality youth programs that foster brave spaces where boys and young men can connect, have fun and build lifelong friendships with peers and mentor. Part of that mission is our commitment to BCNY s expansion sites in the Bronx and Brooklyn that engage members within their communities with the same youth-centered ethos the organization is known for. Our dedicated and highly skilled staff and our professional advisory council have made BCNY a leader in youth programming across the field and we invite you join our team as we partner with boys and young men as they journey through their childhoods and our clubhouses. Job Summary We are a COVID-19 proactive organization that follows applicable health and safety regulations to help protect our members and staff. Harriman Base Camp employees are not required to be fully vaccinated against COVID-19, unless it is specified under requirements. BCNY strongly encourages all employees to be vaccinated against COVID-19 and obtain a booster shot. The Station Chef reports to the Sous Chef in assigned areas of the kitchen or dining room. The Station Chef will aid in the preparation and service of meals in the area assigned. This role will support the daily operation of the food service for campers and staff. The ideal candidate will have a passion for cooking, experience in a commercial kitchen, and the ability to create a positive and inclusive dining experience for our camp community. Must be available for mandatory training in June. Responsibilities Assist the Sous Chef in the preparation and service of all meals. Assist Sous Chef in maintaining an accurate inventory of all food and food-related items stored in the kitchen. Support food stations in preparing high-quality culinary products including set-up and break-down before, during and after meal service. Maintain records of all meals served, including serving size and any leftovers. Ensure proper temperature for all food items using an approved food thermometer Maintain standards regarding sanitation, appearance, and maintenance of the kitchen, equipment, grounds, and outdoor garbage area as set by BCNY and the New York State Department of Health. Perform other duties and responsibilities as assigned and deemed appropriate by the Sous Chef Work closely with kitchen staff to ensure smooth operation of the camp kitchen. Interact with campers and staff in a friendly and approachable manner, addressing any special dietary needs or requests. Foster a positive and inclusive dining atmosphere for the camp community. Requirements Must be a high school graduate or equivalent.? First Aid and CPR Certification required or must be able to obtain certification or become certified once employed. Ability to pass a background check and physical exam. All staff must be up to date on all required immunizations and provide proof of their MMR according to NY State. Must submit proof of health examination within the past year and immunization record prior to first day of work. Valid Food Handlers Certification required Qualifications At least 1 year of experience with youth and camp experience preferred. Desire and ability to work with children outdoors in varied conditions. Bilingual Spanish/English or Mandarin/English preferred. Knowledge of and experience in group feeding operations for 100 + persons. Ability to prepare foods according to a set menu with dietary restrictions Must have 1 year of food service or relevant experience What We Offer Food, Room and Board provided Fun team environment - lots of camp spirit! PTO: Sick time only? The Boys Club of New York is an equal opportunity employer and makes employment decisions without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status, or any other status protected by law. If you have a disability or other protected need requiring an accommodation, please contact Human Resources. Compensation details: Yearly Salary PI2dfaf9a1b5-
May 18, 2024
Full time
Job Description Job Description Position: Station Chef Location: BCNY State Park, 553 Arden Valley Road, Southfields, NY 10975 Salary: $7,000 Employment Type: Seasonal, Residential, June 24, 2024 August 16, 2024 Mandatory Orientation: June 24, 2024 July 05, 2024 About Us Since 1876, The Boys Club of New York (BCNY) has been partnering with boys and young men in after-school, weekend, and summer programs that support youth growth and development. BCNY s two well-equipped clubhouses in East Harlem and Flushing and its wilderness camp in Harriman State Park offer activities and programs remarkable in their range. From swimming to robotics and enjoying ice skating in Central Park and a trip to the theatre on Saturdays, BCNY programs and events deepen interests and skills and are free of charge to members and their families. With the increase in youth directly impacted by the shelter and homelessness crisis in New York City, BCNY is dedicated to increasing equitable access to its free, high quality youth programs that foster brave spaces where boys and young men can connect, have fun and build lifelong friendships with peers and mentor. Part of that mission is our commitment to BCNY s expansion sites in the Bronx and Brooklyn that engage members within their communities with the same youth-centered ethos the organization is known for. Our dedicated and highly skilled staff and our professional advisory council have made BCNY a leader in youth programming across the field and we invite you join our team as we partner with boys and young men as they journey through their childhoods and our clubhouses. Job Summary We are a COVID-19 proactive organization that follows applicable health and safety regulations to help protect our members and staff. Harriman Base Camp employees are not required to be fully vaccinated against COVID-19, unless it is specified under requirements. BCNY strongly encourages all employees to be vaccinated against COVID-19 and obtain a booster shot. The Station Chef reports to the Sous Chef in assigned areas of the kitchen or dining room. The Station Chef will aid in the preparation and service of meals in the area assigned. This role will support the daily operation of the food service for campers and staff. The ideal candidate will have a passion for cooking, experience in a commercial kitchen, and the ability to create a positive and inclusive dining experience for our camp community. Must be available for mandatory training in June. Responsibilities Assist the Sous Chef in the preparation and service of all meals. Assist Sous Chef in maintaining an accurate inventory of all food and food-related items stored in the kitchen. Support food stations in preparing high-quality culinary products including set-up and break-down before, during and after meal service. Maintain records of all meals served, including serving size and any leftovers. Ensure proper temperature for all food items using an approved food thermometer Maintain standards regarding sanitation, appearance, and maintenance of the kitchen, equipment, grounds, and outdoor garbage area as set by BCNY and the New York State Department of Health. Perform other duties and responsibilities as assigned and deemed appropriate by the Sous Chef Work closely with kitchen staff to ensure smooth operation of the camp kitchen. Interact with campers and staff in a friendly and approachable manner, addressing any special dietary needs or requests. Foster a positive and inclusive dining atmosphere for the camp community. Requirements Must be a high school graduate or equivalent.? First Aid and CPR Certification required or must be able to obtain certification or become certified once employed. Ability to pass a background check and physical exam. All staff must be up to date on all required immunizations and provide proof of their MMR according to NY State. Must submit proof of health examination within the past year and immunization record prior to first day of work. Valid Food Handlers Certification required Qualifications At least 1 year of experience with youth and camp experience preferred. Desire and ability to work with children outdoors in varied conditions. Bilingual Spanish/English or Mandarin/English preferred. Knowledge of and experience in group feeding operations for 100 + persons. Ability to prepare foods according to a set menu with dietary restrictions Must have 1 year of food service or relevant experience What We Offer Food, Room and Board provided Fun team environment - lots of camp spirit! PTO: Sick time only? The Boys Club of New York is an equal opportunity employer and makes employment decisions without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status, or any other status protected by law. If you have a disability or other protected need requiring an accommodation, please contact Human Resources. Compensation details: Yearly Salary PI2dfaf9a1b5-
Position: Station Chef Location: BCNY State Park, 553 Arden Valley Road, Southfields, NY 10975 Salary: $7,000 Employment Type : Seasonal, Residential, June 24, 2024 - August 16, 2024 Mandatory Orientation : June 24, 2024 - July 05, 2024 About Us Since 1876, The Boys' Club of New York (BCNY) has been partnering with boys and young men in after-school, weekend, and summer programs that support youth growth and development. BCNY's two well-equipped clubhouses in East Harlem and Flushing and its wilderness camp in Harriman State Park offer activities and programs remarkable in their range. From swimming to robotics and enjoying ice skating in Central Park and a trip to the theatre on Saturdays, BCNY programs and events deepen interests and skills and are free of charge to members and their families. With the increase in youth directly impacted by the shelter and homelessness crisis in New York City, BCNY is dedicated to increasing equitable access to its free, high quality youth programs that foster brave spaces where boys and young men can connect, have fun and build lifelong friendships with peers and mentor. Part of that mission is our commitment to BCNY's expansion sites in the Bronx and Brooklyn that engage members within their communities with the same youth-centered ethos the organization is known for. Our dedicated and highly skilled staff and our professional advisory council have made BCNY a leader in youth programming across the field and we invite you join our team as we partner with boys and young men as they journey through their childhoods and our clubhouses. Job Summary We are a COVID-19 proactive organization that follows applicable health and safety regulations to help protect our members and staff. Harriman Base Camp employees are not required to be fully vaccinated against COVID-19, unless it is specified under requirements. BCNY strongly encourages all employees to be vaccinated against COVID-19 and obtain a booster shot. The Station Chef reports to the Sous Chef in assigned areas of the kitchen or dining room. The Station Chef will aid in the preparation and service of meals in the area assigned. This role will support the daily operation of the food service for campers and staff. The ideal candidate will have a passion for cooking, experience in a commercial kitchen, and the ability to create a positive and inclusive dining experience for our camp community. Must be available for mandatory training in June. Responsibilities Assist the Sous Chef in the preparation and service of all meals. Assist Sous Chef in maintaining an accurate inventory of all food and food-related items stored in the kitchen. Support food stations in preparing high-quality culinary products including set-up and break-down before, during and after meal service. Maintain records of all meals served, including serving size and any leftovers. Ensure proper temperature for all food items using an approved food thermometer Maintain standards regarding sanitation, appearance, and maintenance of the kitchen, equipment, grounds, and outdoor garbage area as set by BCNY and the New York State Department of Health. Perform other duties and responsibilities as assigned and deemed appropriate by the Sous Chef Work closely with kitchen staff to ensure smooth operation of the camp kitchen. Interact with campers and staff in a friendly and approachable manner, addressing any special dietary needs or requests. Foster a positive and inclusive dining atmosphere for the camp community. Requirements Must be a high school graduate or equivalent. ? First Aid and CPR Certification required or must be able to obtain certification or become certified once employed. Ability to pass a background check and physical exam. All staff must be up to date on all required immunizations and provide proof of their MMR according to NY State. Must submit proof of health examination within the past year and immunization record prior to first day of work. Valid Food Handlers Certification required Qualifications At least 1 year of experience with youth and camp experience preferred. Desire and ability to work with children outdoors in varied conditions. Bilingual Spanish/English or Mandarin/English preferred. Knowledge of and experience in group feeding operations for 100 + persons. Ability to prepare foods according to a set menu with dietary restrictions Must have 1 year of food service or relevant experience What We Offer Food, Room and Board provided Fun team environment - lots of camp spirit! PTO: Sick time only ? The Boys' Club of New York is an equal opportunity employer and makes employment decisions without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status, or any other status protected by law. If you have a disability or other protected need requiring an accommodation, please contact Human Resources. Compensation details: Yearly Salary PI3a2c3ac990d0-7536
May 17, 2024
Full time
Position: Station Chef Location: BCNY State Park, 553 Arden Valley Road, Southfields, NY 10975 Salary: $7,000 Employment Type : Seasonal, Residential, June 24, 2024 - August 16, 2024 Mandatory Orientation : June 24, 2024 - July 05, 2024 About Us Since 1876, The Boys' Club of New York (BCNY) has been partnering with boys and young men in after-school, weekend, and summer programs that support youth growth and development. BCNY's two well-equipped clubhouses in East Harlem and Flushing and its wilderness camp in Harriman State Park offer activities and programs remarkable in their range. From swimming to robotics and enjoying ice skating in Central Park and a trip to the theatre on Saturdays, BCNY programs and events deepen interests and skills and are free of charge to members and their families. With the increase in youth directly impacted by the shelter and homelessness crisis in New York City, BCNY is dedicated to increasing equitable access to its free, high quality youth programs that foster brave spaces where boys and young men can connect, have fun and build lifelong friendships with peers and mentor. Part of that mission is our commitment to BCNY's expansion sites in the Bronx and Brooklyn that engage members within their communities with the same youth-centered ethos the organization is known for. Our dedicated and highly skilled staff and our professional advisory council have made BCNY a leader in youth programming across the field and we invite you join our team as we partner with boys and young men as they journey through their childhoods and our clubhouses. Job Summary We are a COVID-19 proactive organization that follows applicable health and safety regulations to help protect our members and staff. Harriman Base Camp employees are not required to be fully vaccinated against COVID-19, unless it is specified under requirements. BCNY strongly encourages all employees to be vaccinated against COVID-19 and obtain a booster shot. The Station Chef reports to the Sous Chef in assigned areas of the kitchen or dining room. The Station Chef will aid in the preparation and service of meals in the area assigned. This role will support the daily operation of the food service for campers and staff. The ideal candidate will have a passion for cooking, experience in a commercial kitchen, and the ability to create a positive and inclusive dining experience for our camp community. Must be available for mandatory training in June. Responsibilities Assist the Sous Chef in the preparation and service of all meals. Assist Sous Chef in maintaining an accurate inventory of all food and food-related items stored in the kitchen. Support food stations in preparing high-quality culinary products including set-up and break-down before, during and after meal service. Maintain records of all meals served, including serving size and any leftovers. Ensure proper temperature for all food items using an approved food thermometer Maintain standards regarding sanitation, appearance, and maintenance of the kitchen, equipment, grounds, and outdoor garbage area as set by BCNY and the New York State Department of Health. Perform other duties and responsibilities as assigned and deemed appropriate by the Sous Chef Work closely with kitchen staff to ensure smooth operation of the camp kitchen. Interact with campers and staff in a friendly and approachable manner, addressing any special dietary needs or requests. Foster a positive and inclusive dining atmosphere for the camp community. Requirements Must be a high school graduate or equivalent. ? First Aid and CPR Certification required or must be able to obtain certification or become certified once employed. Ability to pass a background check and physical exam. All staff must be up to date on all required immunizations and provide proof of their MMR according to NY State. Must submit proof of health examination within the past year and immunization record prior to first day of work. Valid Food Handlers Certification required Qualifications At least 1 year of experience with youth and camp experience preferred. Desire and ability to work with children outdoors in varied conditions. Bilingual Spanish/English or Mandarin/English preferred. Knowledge of and experience in group feeding operations for 100 + persons. Ability to prepare foods according to a set menu with dietary restrictions Must have 1 year of food service or relevant experience What We Offer Food, Room and Board provided Fun team environment - lots of camp spirit! PTO: Sick time only ? The Boys' Club of New York is an equal opportunity employer and makes employment decisions without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status, or any other status protected by law. If you have a disability or other protected need requiring an accommodation, please contact Human Resources. Compensation details: Yearly Salary PI3a2c3ac990d0-7536
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
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 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
Job Description Job Description Geronimo Hospitality Group Description: THE TEAM Lucy's combines neighborhood traditions with a fun and inviting atmosphere while providing exceptional service. We offer Wisconsin delicacies like cheese curds and craft beer, and one-of-kind stuffed burgers for a true taste of the Midwest. THE PLAYER You are responsible for all culinary activities for the restaurant. You will also oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage the culinary budget. EVERY DAY, YOU WILL Be responsible for long and short term planning and day-to-day operations of the kitchen and related areas Mentor new and existing team members alike Correctly track inventory goods Foster a professional working environment of trust, compassion, excellence, and culinary professionalism Work alongside General Manager and dining room Manager to ensure market trends, cost control and specials are presented. Plan and implement menu concepts, creating weekly specials in accordance with our brand as well as being able to create standard recipe cards for each dish Maintain control of the standards for purchasing and receiving items Regularly test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production Interview/recruit suitable staff for needs best suited for business success Carry out all correct disciplinary action policies and procedures for all new and existing team members Meet and exceed company food budget and goals Ensure all kitchen staff are trained on dish specification Communicate via team meetings, one-on-one meetings, training sessions, notice boards, etc. Communicate a vision of success of which the team wants to be a part Ensure all dishes are prepared to proper specifications and according to statutory health and safety requirements Ensure that sous chefs are conducting daily line checks and constant, sporadic tasting of products being made and served Ensure all food is presented for service in a timely manner and in correct sequence Ensure the storage of food meets company and statutory health and safety requirements Ensure the kitchen runs smoothly on a daily basis and is adequately stocked with all necessary goods Promote a positive perception of the company always both internally and in public Have a complete knowledge of food costs and price menus accordingly Code and check all invoices on a weekly basis Ensure that kitchen schedule is completed without error in a timely manner, no less that on week out from beginning date Participate in marketing meetings as well as events scheduled by marketing Attend weekly BEO meetings GHG24 Requirements: YOU WILL BE GREAT AT LUCY'S BURGER BAR IF You have 3+ years of Chef and Supervisory experience or culinary school required You have culinary education or equivalent work experience You have strong organizational and communication skills You are able to operate and maintain kitchen equipment You are able to manage a team while delegating tasks and ensuring the tasks are being completed efficiently and to proper expectations You are able to handle difficult and challenging situations and conversations You have ServSafe certification (required) YOU ARE A VARSITY PLAYER IF You have a two-year culinary degree You have complete knowledge of all kitchen equipment PHYSICAL AND MENTAL REQUIREMENTS You are regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. You may be required to occasional lift products weighing up to 50 pounds. YOU MUST ALSO HAVE U.S. Work Authorization (required) HUDDLE UP We've gathered a few team perks and benefits for all of our players, including: Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care and Pet Insurance. JOIN OUR TEAM OF EXCEPTIONAL PLAYERS! Geronimo Hospitality Group is an Equal Employment Opportunity employer PIe3f9538f5-
May 18, 2024
Full time
Job Description Job Description Geronimo Hospitality Group Description: THE TEAM Lucy's combines neighborhood traditions with a fun and inviting atmosphere while providing exceptional service. We offer Wisconsin delicacies like cheese curds and craft beer, and one-of-kind stuffed burgers for a true taste of the Midwest. THE PLAYER You are responsible for all culinary activities for the restaurant. You will also oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage the culinary budget. EVERY DAY, YOU WILL Be responsible for long and short term planning and day-to-day operations of the kitchen and related areas Mentor new and existing team members alike Correctly track inventory goods Foster a professional working environment of trust, compassion, excellence, and culinary professionalism Work alongside General Manager and dining room Manager to ensure market trends, cost control and specials are presented. Plan and implement menu concepts, creating weekly specials in accordance with our brand as well as being able to create standard recipe cards for each dish Maintain control of the standards for purchasing and receiving items Regularly test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production Interview/recruit suitable staff for needs best suited for business success Carry out all correct disciplinary action policies and procedures for all new and existing team members Meet and exceed company food budget and goals Ensure all kitchen staff are trained on dish specification Communicate via team meetings, one-on-one meetings, training sessions, notice boards, etc. Communicate a vision of success of which the team wants to be a part Ensure all dishes are prepared to proper specifications and according to statutory health and safety requirements Ensure that sous chefs are conducting daily line checks and constant, sporadic tasting of products being made and served Ensure all food is presented for service in a timely manner and in correct sequence Ensure the storage of food meets company and statutory health and safety requirements Ensure the kitchen runs smoothly on a daily basis and is adequately stocked with all necessary goods Promote a positive perception of the company always both internally and in public Have a complete knowledge of food costs and price menus accordingly Code and check all invoices on a weekly basis Ensure that kitchen schedule is completed without error in a timely manner, no less that on week out from beginning date Participate in marketing meetings as well as events scheduled by marketing Attend weekly BEO meetings GHG24 Requirements: YOU WILL BE GREAT AT LUCY'S BURGER BAR IF You have 3+ years of Chef and Supervisory experience or culinary school required You have culinary education or equivalent work experience You have strong organizational and communication skills You are able to operate and maintain kitchen equipment You are able to manage a team while delegating tasks and ensuring the tasks are being completed efficiently and to proper expectations You are able to handle difficult and challenging situations and conversations You have ServSafe certification (required) YOU ARE A VARSITY PLAYER IF You have a two-year culinary degree You have complete knowledge of all kitchen equipment PHYSICAL AND MENTAL REQUIREMENTS You are regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. You may be required to occasional lift products weighing up to 50 pounds. YOU MUST ALSO HAVE U.S. Work Authorization (required) HUDDLE UP We've gathered a few team perks and benefits for all of our players, including: Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care and Pet Insurance. JOIN OUR TEAM OF EXCEPTIONAL PLAYERS! Geronimo Hospitality Group is an Equal Employment Opportunity employer PIe3f9538f5-
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.