GENERAL SUMMARY OF DUTIES: Responsible for the day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Must maintain high level of quality and professionalism at all times.EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assigned. Exemplifies our core values, family style service, our mission and vision. Exemplifies our DEI (diversity, equity, inclusion) culture. Perform other job related duties as assigned.KNOWLEDGE, SKILLS, AND ABILITIES: Must be able to read, write and verbally communicate effectively in English; follow established company policies and procedures; supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely and problem solve using independent judgment and decision making skills. Skill in establishing and maintaining effective working relationships with staff and guests. Must possess knowledge of use, cleaning and breakdown of equipment. Must maintain a high level of sanitation and safety. Required knowledge of all culinary departments. Maintain a high level of professionalism at all times. EDUCATION AND EXPERIENCE:Education: High School diploma or equivalent.Experience: 2 years plus cooking experience with some supervisory experience.Certificate/License: None required.TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices. TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters and symbols, perform clerical tasks, compile, coordinate, analyze, synthesize, supervise and instruct; the ability to perform complex tasks to include reading, writing and math. Must be able to work with precision, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills.GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by the Director.
Apr 18, 2024
Full time
GENERAL SUMMARY OF DUTIES: Responsible for the day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Must maintain high level of quality and professionalism at all times.EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assigned. Exemplifies our core values, family style service, our mission and vision. Exemplifies our DEI (diversity, equity, inclusion) culture. Perform other job related duties as assigned.KNOWLEDGE, SKILLS, AND ABILITIES: Must be able to read, write and verbally communicate effectively in English; follow established company policies and procedures; supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely and problem solve using independent judgment and decision making skills. Skill in establishing and maintaining effective working relationships with staff and guests. Must possess knowledge of use, cleaning and breakdown of equipment. Must maintain a high level of sanitation and safety. Required knowledge of all culinary departments. Maintain a high level of professionalism at all times. EDUCATION AND EXPERIENCE:Education: High School diploma or equivalent.Experience: 2 years plus cooking experience with some supervisory experience.Certificate/License: None required.TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices. TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters and symbols, perform clerical tasks, compile, coordinate, analyze, synthesize, supervise and instruct; the ability to perform complex tasks to include reading, writing and math. Must be able to work with precision, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills.GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by the Director.
Boston Marriott Burlington
Burlington, Massachusetts
Reporting to the Executive Chef the Banquet Chef is responsible for the following: Direct supervision of day to day operation of all banquet functions. Needs to understand the concepts and have the experience of interacting within a professional kitchen. Follows instructions and understand the philosophy of the Executive Chef and carry out those ideas, stressing them to associates. To deal with other individuals (cooks), on a one to one basis, instructing and guiding them in their jobs. Ensures quality eye appeal, taste and monitors them daily. Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods. Implements new menus and sees to its proper implementations. Maintain accurate administrative records on a timely basis and complete projects on time. Ability to work in an organized fashion. Ability to train and develop future culinary. Ability to work in a pro-active fashion. Daily walk through all kitchens, walk-ins for proper rotation of food and sanitation. Daily routine check of mise en place and quality of food product. Organize proper recipe file and keep updated. Apprentice program or CIA graduate prefered. Minimums of 3 years experience in a hotel or restaurant with high volume in cater. Able to give direction to manage, train and supervise. Knowledge of all basic skills such as butchering, sauces, soups cooking of meat, fish and vegetables. PId8086ce1-
Apr 16, 2024
Full time
Reporting to the Executive Chef the Banquet Chef is responsible for the following: Direct supervision of day to day operation of all banquet functions. Needs to understand the concepts and have the experience of interacting within a professional kitchen. Follows instructions and understand the philosophy of the Executive Chef and carry out those ideas, stressing them to associates. To deal with other individuals (cooks), on a one to one basis, instructing and guiding them in their jobs. Ensures quality eye appeal, taste and monitors them daily. Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods. Implements new menus and sees to its proper implementations. Maintain accurate administrative records on a timely basis and complete projects on time. Ability to work in an organized fashion. Ability to train and develop future culinary. Ability to work in a pro-active fashion. Daily walk through all kitchens, walk-ins for proper rotation of food and sanitation. Daily routine check of mise en place and quality of food product. Organize proper recipe file and keep updated. Apprentice program or CIA graduate prefered. Minimums of 3 years experience in a hotel or restaurant with high volume in cater. Able to give direction to manage, train and supervise. Knowledge of all basic skills such as butchering, sauces, soups cooking of meat, fish and vegetables. PId8086ce1-
"Join our team as a Banquet Chef at a Luxury property. This Jobot Job is hosted by: Bryce Hopkins Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $75,000 - $80,000 per year A bit about us: We are a luxury hospitality company with a commitment to providing exceptional guest experiences through our distinctive properties. Why join us? Potential Relocation Offered 401k, tuition reimbursement, and more Opportunity to work with a dynamic team and grow within the company Benefits package Chance to work in a fast-paced and exciting industry Job Details Job Summary: The Banquet Chef position is a crucial role within the culinary department of a hospitality organization. This role involves a blend of culinary expertise, leadership skills, and strategic thinking. Job Details: Oversee Banquet Operations: Manage daily operations of the banquet culinary department, ensuring efficiency and high-quality standards. Recipe and Menu Development: Maintain and develop banquet menus and recipes in line with, including creating recipe cards and setting portion control standards. Cost Management: Monitor and manage food and labor costs within budgetary guidelines, including daily inventory checks. Staff Training and Management: Train and oversee the banquet culinary team, including organizing monthly kitchen meetings and participating in staff appraisals. Strategic Leadership: Act as a strategic business leader, aligning departmental plans with organizational goals and fostering a high-performance team culture. Maintain Kitchen Standards: Ensure cleanliness and organization of the banquet kitchen, including conducting regular walkthroughs. Client and Industry Relations: Build and maintain relationships with clients and industry contacts, contributing to the establishment's reputation. Support Executive Chef: Assist the Executive Chef in various tasks, including tracking food costs and completing monthly inventories. Requirements: Culinary Degree or Equivalent: Required educational background in hospitality or restaurant industry. Relevant Work Experience: Minimum of 2 years in a similar role, with experience in luxury brands/markets preferred. Food Safety Certification: Must have or obtain a Food Safety Manager Certification within 30 days of employment. Strong Leadership Skills: Ability to effectively lead, coach, and motivate a diverse culinary team. Advanced Communication Skills: Proficient in verbal, written, and interpersonal communication, capable of managing high-pressure situations and prioritizing tasks. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Apr 11, 2024
Full time
"Join our team as a Banquet Chef at a Luxury property. This Jobot Job is hosted by: Bryce Hopkins Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $75,000 - $80,000 per year A bit about us: We are a luxury hospitality company with a commitment to providing exceptional guest experiences through our distinctive properties. Why join us? Potential Relocation Offered 401k, tuition reimbursement, and more Opportunity to work with a dynamic team and grow within the company Benefits package Chance to work in a fast-paced and exciting industry Job Details Job Summary: The Banquet Chef position is a crucial role within the culinary department of a hospitality organization. This role involves a blend of culinary expertise, leadership skills, and strategic thinking. Job Details: Oversee Banquet Operations: Manage daily operations of the banquet culinary department, ensuring efficiency and high-quality standards. Recipe and Menu Development: Maintain and develop banquet menus and recipes in line with, including creating recipe cards and setting portion control standards. Cost Management: Monitor and manage food and labor costs within budgetary guidelines, including daily inventory checks. Staff Training and Management: Train and oversee the banquet culinary team, including organizing monthly kitchen meetings and participating in staff appraisals. Strategic Leadership: Act as a strategic business leader, aligning departmental plans with organizational goals and fostering a high-performance team culture. Maintain Kitchen Standards: Ensure cleanliness and organization of the banquet kitchen, including conducting regular walkthroughs. Client and Industry Relations: Build and maintain relationships with clients and industry contacts, contributing to the establishment's reputation. Support Executive Chef: Assist the Executive Chef in various tasks, including tracking food costs and completing monthly inventories. Requirements: Culinary Degree or Equivalent: Required educational background in hospitality or restaurant industry. Relevant Work Experience: Minimum of 2 years in a similar role, with experience in luxury brands/markets preferred. Food Safety Certification: Must have or obtain a Food Safety Manager Certification within 30 days of employment. Strong Leadership Skills: Ability to effectively lead, coach, and motivate a diverse culinary team. Advanced Communication Skills: Proficient in verbal, written, and interpersonal communication, capable of managing high-pressure situations and prioritizing tasks. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
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
Apr 19, 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
Apr 19, 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
Apr 19, 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 We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIf9d9a27c8e95-3077
Apr 19, 2024
Full time
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIf9d9a27c8e95-3077
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
Apr 19, 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
JOB SUMMARY Oversees all Banquet functions under the direction of the Banquet Manager. Oversees the scheduling of service staff, ensuring guest satisfaction. Assists in on-going evaluation of employees. Ensures compliance with all company policies and procedures. ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for ensuring that Silver Legacy's service standards are met during banquet functions, including set-up, scheduling, menu pre-shift, equipment, room set-up, lighting, etc. Present a professional manner at all times. Greet and welcome meeting or event planner at all functions. Responsible for communicating with the Banquet Chef two hours prior to all functions to review the menu and guest counts. Responsible for communicating with AV Tech two hours prior to all functions to ensure proper music and lighting for event. Responsible for scheduling function pre-shift meeting with Captains and servers to review menu and any special requests. Supervises captains, servers and on-call servers at all functions. Ensures proper service and atmosphere to ensure that guests are satisfied with their event. Provides feedback on guests' experience and any server/service issues after all functions to Banquet Manager. Reviews weekly functions and employee scheduling with Banquet Manager. Ensures all food and beverage items as well as dishware and equipment are in place for each function in the prescribed time. Ensures that proper sanitation procedures are followed at all times. Ensures that pantries and storage areas are clean and organized. Requires regular, predictable attendance. Other job related duties as assigned. Exemplifies our core values, family style service, our mission and vision. Exemplifies our DEI (diversity, equity, inclusion) culture. Perform other job related duties as assigned. KNOWLEDGE, SKILLS & ABILITIES & EDUCATION Strong verbal communication skills. Minimum of 2-4 years as Banquet Captain in a multi-unit hotel or casino High School diploma or equivalent. PHYSICAL DEMANDS & WORK ENVIRONMENT Ability to stand for long periods of time. Frequent walking. Work area is subject to variable temperatures. May be subject to smoking environment and moderate noise. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation. JOB SUMMARY Oversees all Banquet functions under the direction of the Banquet Manager. Oversees the scheduling of service staff, ensuring guest satisfaction. Assists in on-going evaluation of employees. Ensures compliance with all company policies and procedures. ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for ensuring that Silver Legacy's service standards are met during banquet functions, including set-up, scheduling, menu pre-shift, equipment, room set-up, lighting, etc. Present a professional manner at all times. Greet and welcome meeting or event planner at all functions. Responsible for communicating with the Banquet Chef two hours prior to all functions to review the menu and guest counts. Responsible for communicating with AV Tech two hours prior to all functions to ensure proper music and lighting for event. Responsible for scheduling function pre-shift meeting with Captains and servers to review menu and any special requests. Supervises captains, servers and on-call servers at all functions. Ensures proper service and atmosphere to ensure that guests are satisfied with their event. Provides feedback on guests' experience and any server/service issues after all functions to Banquet Manager. Reviews weekly functions and employee scheduling with Banquet Manager. Ensures all food and beverage items as well as dishware and equipment are in place for each function in the prescribed time. Ensures that proper sanitation procedures are followed at all times. Ensures that pantries and storage areas are clean and organized. Requires regular, predictable attendance. Other job related duties as assigned. KNOWLEDGE, SKILLS & ABILITIES & EDUCATION Strong verbal communication skills. Minimum of 2-4 years as Banquet Captain in a multi-unit hotel or casino High School diploma or GED preferred. PHYSICAL DEMANDS & WORK ENVIRONMENT Ability to stand for long periods of time. Frequent walking. Work area is subject to variable temperatures. May be subject to smoking environment and moderate noise. GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
Apr 14, 2024
Full time
JOB SUMMARY Oversees all Banquet functions under the direction of the Banquet Manager. Oversees the scheduling of service staff, ensuring guest satisfaction. Assists in on-going evaluation of employees. Ensures compliance with all company policies and procedures. ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for ensuring that Silver Legacy's service standards are met during banquet functions, including set-up, scheduling, menu pre-shift, equipment, room set-up, lighting, etc. Present a professional manner at all times. Greet and welcome meeting or event planner at all functions. Responsible for communicating with the Banquet Chef two hours prior to all functions to review the menu and guest counts. Responsible for communicating with AV Tech two hours prior to all functions to ensure proper music and lighting for event. Responsible for scheduling function pre-shift meeting with Captains and servers to review menu and any special requests. Supervises captains, servers and on-call servers at all functions. Ensures proper service and atmosphere to ensure that guests are satisfied with their event. Provides feedback on guests' experience and any server/service issues after all functions to Banquet Manager. Reviews weekly functions and employee scheduling with Banquet Manager. Ensures all food and beverage items as well as dishware and equipment are in place for each function in the prescribed time. Ensures that proper sanitation procedures are followed at all times. Ensures that pantries and storage areas are clean and organized. Requires regular, predictable attendance. Other job related duties as assigned. Exemplifies our core values, family style service, our mission and vision. Exemplifies our DEI (diversity, equity, inclusion) culture. Perform other job related duties as assigned. KNOWLEDGE, SKILLS & ABILITIES & EDUCATION Strong verbal communication skills. Minimum of 2-4 years as Banquet Captain in a multi-unit hotel or casino High School diploma or equivalent. PHYSICAL DEMANDS & WORK ENVIRONMENT Ability to stand for long periods of time. Frequent walking. Work area is subject to variable temperatures. May be subject to smoking environment and moderate noise. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation. JOB SUMMARY Oversees all Banquet functions under the direction of the Banquet Manager. Oversees the scheduling of service staff, ensuring guest satisfaction. Assists in on-going evaluation of employees. Ensures compliance with all company policies and procedures. ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for ensuring that Silver Legacy's service standards are met during banquet functions, including set-up, scheduling, menu pre-shift, equipment, room set-up, lighting, etc. Present a professional manner at all times. Greet and welcome meeting or event planner at all functions. Responsible for communicating with the Banquet Chef two hours prior to all functions to review the menu and guest counts. Responsible for communicating with AV Tech two hours prior to all functions to ensure proper music and lighting for event. Responsible for scheduling function pre-shift meeting with Captains and servers to review menu and any special requests. Supervises captains, servers and on-call servers at all functions. Ensures proper service and atmosphere to ensure that guests are satisfied with their event. Provides feedback on guests' experience and any server/service issues after all functions to Banquet Manager. Reviews weekly functions and employee scheduling with Banquet Manager. Ensures all food and beverage items as well as dishware and equipment are in place for each function in the prescribed time. Ensures that proper sanitation procedures are followed at all times. Ensures that pantries and storage areas are clean and organized. Requires regular, predictable attendance. Other job related duties as assigned. KNOWLEDGE, SKILLS & ABILITIES & EDUCATION Strong verbal communication skills. Minimum of 2-4 years as Banquet Captain in a multi-unit hotel or casino High School diploma or GED preferred. PHYSICAL DEMANDS & WORK ENVIRONMENT Ability to stand for long periods of time. Frequent walking. Work area is subject to variable temperatures. May be subject to smoking environment and moderate noise. GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
JOB SUMMARY: Supervises and coordinates activities of Chefs, Cooks and other workers engaged in preparing and cooking. ESSENTIAL JOB FUNCTIONS: Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and employee; addressing complaints and resolving problems. Check and schedule staff to operate at peak efficiency at all times, calls in additional personnel in emergencies, authorizes overtime if warranted by unexpected business or dismisses them earlier if business is slow, being careful at all times to conserve labor costs Attempts to strengthen knowledge of operation at all times, not only pertaining to production but also management. Observe and enforce objectives, policies, standards, and procedures as set forth by the Executive Chef. Insists on personnel cleanliness and proper department of all employees under his/her supervision or working areas under his/her supervision. He/she keeps a close watch over all materials used with a view for eliminating waste and spoilage. Assures that soiled or damaged serving utensils are not put to use. Also checks all ice boxes to be certain that foods are properly rotated. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Assumes responsibility for kitchen in absence of Executive Chef. Maintains time and payroll records for kitchen operations. Directly responsible for overall sanitation and cleanliness of kitchen and kitchen areas. Supports and maintains Caesar's courtesy guidelines. Promotes outstanding guest relations. Performs other duties as assigned. Creates and ensures a fun-filled, entertaining and exciting environment where the flawless delivery and execution of service excellence is paramount. Serves as a dynamic, positive leader, while fostering teamwork, employee morale, motivation and open communication. Acts as a role model and coach while developing employees using a consistent, approachable demeanor and clearly articulating expectations. Ensures that team members clearly understand and are held accountable for their performance expectations. Provides appropriate recognition and rewards to individuals and groups when consistent superior performance is attained. Works as a change agent to improve and streamline department operations, through the continuous assessment of policies and procedures, work processes and program effectiveness and value. Demonstrates excellent facilitator skills in resolving conflicts between different points of view. Demonstrates leadership skills in determining a vision, aligns and inspires the team to achieve the vision. Coordinates with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, comfortable environment, by well-trained, motivated employees. Recommends and implements change to improve overall employee and guest satisfaction. Participates in the financial operating and capital planning processes and makes recommendations that achieve desired financial results. Establishes and endorses the business objectives, ethics and values of Caesar's Entertainment Inc. in accordance with the Code of Commitment. The term 'management? includes duties such as interviewing; training; selecting and adjusting rates of pay and hours of work; directing the work of employees; maintaining production; appraising employees' productivity and efficiency for purposes of recommending promotions or other changes (evaluations); handling employees' grievances and complaints; disciplining employees; planning work; providing for safety and security; and monitoring or implementing legal compliance matters. Recommends disciplinary action or disciplines employees. Qualifications: EMPLOYEE BENEFITS INCLUDE: Vacation Time Full Benefits (Health, Medical, Dental, Vision and 401k) Uniforms Tuition Reimbursement Advancement Opportunities EDUCATION/SKILLS/EXPERIENCE: High school diploma or general education degree (GED). A degree from a certified food service program, apprenticeship, culinary school, or equivalent. Ten years (10) of food service experience in a high volume food operation. Fine dining and pastry. Thorough knowledge of food products standard recipes and proper preparation. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to move in and around the casino floor. Must be able to respond calmly and handle many customers' demands in a fast paced environment. Must be able to bend, stoop, crouch, kneel, twist, balance and work at a desk when performing clerical functions. Respond to visual and aural cues. Must be able to tolerate areas containing secondary smoke. Able to handle more than one function at a time by being will organized and pay attention to detail. Must be able to work the following equipment: computer, phones, copier, 10 key adding machine, and typewriter. Must have manual dexterity to operate the computer and necessary office equipment. Must be willing to travel. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability
Apr 14, 2024
Full time
JOB SUMMARY: Supervises and coordinates activities of Chefs, Cooks and other workers engaged in preparing and cooking. ESSENTIAL JOB FUNCTIONS: Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and employee; addressing complaints and resolving problems. Check and schedule staff to operate at peak efficiency at all times, calls in additional personnel in emergencies, authorizes overtime if warranted by unexpected business or dismisses them earlier if business is slow, being careful at all times to conserve labor costs Attempts to strengthen knowledge of operation at all times, not only pertaining to production but also management. Observe and enforce objectives, policies, standards, and procedures as set forth by the Executive Chef. Insists on personnel cleanliness and proper department of all employees under his/her supervision or working areas under his/her supervision. He/she keeps a close watch over all materials used with a view for eliminating waste and spoilage. Assures that soiled or damaged serving utensils are not put to use. Also checks all ice boxes to be certain that foods are properly rotated. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Assumes responsibility for kitchen in absence of Executive Chef. Maintains time and payroll records for kitchen operations. Directly responsible for overall sanitation and cleanliness of kitchen and kitchen areas. Supports and maintains Caesar's courtesy guidelines. Promotes outstanding guest relations. Performs other duties as assigned. Creates and ensures a fun-filled, entertaining and exciting environment where the flawless delivery and execution of service excellence is paramount. Serves as a dynamic, positive leader, while fostering teamwork, employee morale, motivation and open communication. Acts as a role model and coach while developing employees using a consistent, approachable demeanor and clearly articulating expectations. Ensures that team members clearly understand and are held accountable for their performance expectations. Provides appropriate recognition and rewards to individuals and groups when consistent superior performance is attained. Works as a change agent to improve and streamline department operations, through the continuous assessment of policies and procedures, work processes and program effectiveness and value. Demonstrates excellent facilitator skills in resolving conflicts between different points of view. Demonstrates leadership skills in determining a vision, aligns and inspires the team to achieve the vision. Coordinates with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, comfortable environment, by well-trained, motivated employees. Recommends and implements change to improve overall employee and guest satisfaction. Participates in the financial operating and capital planning processes and makes recommendations that achieve desired financial results. Establishes and endorses the business objectives, ethics and values of Caesar's Entertainment Inc. in accordance with the Code of Commitment. The term 'management? includes duties such as interviewing; training; selecting and adjusting rates of pay and hours of work; directing the work of employees; maintaining production; appraising employees' productivity and efficiency for purposes of recommending promotions or other changes (evaluations); handling employees' grievances and complaints; disciplining employees; planning work; providing for safety and security; and monitoring or implementing legal compliance matters. Recommends disciplinary action or disciplines employees. Qualifications: EMPLOYEE BENEFITS INCLUDE: Vacation Time Full Benefits (Health, Medical, Dental, Vision and 401k) Uniforms Tuition Reimbursement Advancement Opportunities EDUCATION/SKILLS/EXPERIENCE: High school diploma or general education degree (GED). A degree from a certified food service program, apprenticeship, culinary school, or equivalent. Ten years (10) of food service experience in a high volume food operation. Fine dining and pastry. Thorough knowledge of food products standard recipes and proper preparation. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to move in and around the casino floor. Must be able to respond calmly and handle many customers' demands in a fast paced environment. Must be able to bend, stoop, crouch, kneel, twist, balance and work at a desk when performing clerical functions. Respond to visual and aural cues. Must be able to tolerate areas containing secondary smoke. Able to handle more than one function at a time by being will organized and pay attention to detail. Must be able to work the following equipment: computer, phones, copier, 10 key adding machine, and typewriter. Must have manual dexterity to operate the computer and necessary office equipment. Must be willing to travel. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability
JOB SUMMARY:The Citywide Banquet Chef Tournant is responsible for the supervision of kitchen staff in assigned outlet in absence of the Banquet Chef and creating and fostering a sanitary, productive and team oriented work environment. This role will provide citywide Banquet culinary support to all properties in the Las Vegas region. ESSENTIAL JOB FUNCTIONS: Ensure quality food product and presentations. Teach and develop staff while serving a consistent product with pride. Maintains food cost, labor cost and expenses within budget guidelines. Meets attendance guidelines and adheres to regulatory, departmental and Company policies. Must be able to cook and create new, innovative and imaginative recipes. Must be able to react quickly and resolve problems. Support and foster loyalty and conduct business in a professional manner at all times. Qualifications:QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work prefers a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry. Minimum of two years' experience as line level Supervisor or Chef in specialty room, Casual Dining or Buffet Restaurant environment. Must present a neat and professional appearance. Work prefers Bilingual abilities Work requires flexibility to work various shifts. Food Safety Employee Training required Food Handler's CardPHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to work flexible hours including evenings, weekends, and holidays as needed. Must be willing to support multiple properties and/or departments as needed. Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives. The physical ability to stand and/or walk continuously for duration of shift. The physical ability to climb stairs, balance, bend/stoop, and kneel continuously. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Must be able to maneuver throughout all areas of the property and from property to property either by stairways or escalator. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
JOB SUMMARY:The Citywide Banquet Chef Tournant is responsible for the supervision of kitchen staff in assigned outlet in absence of the Banquet Chef and creating and fostering a sanitary, productive and team oriented work environment. This role will provide citywide Banquet culinary support to all properties in the Las Vegas region. ESSENTIAL JOB FUNCTIONS: Ensure quality food product and presentations. Teach and develop staff while serving a consistent product with pride. Maintains food cost, labor cost and expenses within budget guidelines. Meets attendance guidelines and adheres to regulatory, departmental and Company policies. Must be able to cook and create new, innovative and imaginative recipes. Must be able to react quickly and resolve problems. Support and foster loyalty and conduct business in a professional manner at all times. Qualifications:QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work prefers a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry. Minimum of two years' experience as line level Supervisor or Chef in specialty room, Casual Dining or Buffet Restaurant environment. Must present a neat and professional appearance. Work prefers Bilingual abilities Work requires flexibility to work various shifts. Food Safety Employee Training required Food Handler's CardPHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to work flexible hours including evenings, weekends, and holidays as needed. Must be willing to support multiple properties and/or departments as needed. Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives. The physical ability to stand and/or walk continuously for duration of shift. The physical ability to climb stairs, balance, bend/stoop, and kneel continuously. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Must be able to maneuver throughout all areas of the property and from property to property either by stairways or escalator. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
STARTING AT $20.50/HOUR! Job Duties: Reports to Executive Chef and/or Executive Sous Chef. Assumes complete leadership of the kitchen and its staff in the absence of the Executive Chef or Executive Sous Chef Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Supervises: Prep, production, cleaning, organizing and on the job training Report recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Helps plan sustainability procedures in the kitchen. Assists in food procurement, delivery, storage and issuing of food items. Expedites food orders during peak service hours. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Understands and consistently follows proper sanitation practices including those for personal hygiene. Comply with all Six Flags Discovery Kingdom policies and procedures Assist Guests in a friendly and courteous manner Operate in a safe manner Willfully perform duties in any department at Six Flags Discovery Kingdom when necessary Be an active team member Maintain a clean and safe environment for guests and team members Follow all delegated tasks assigned Perform other incidental and related duties as required and assigned Asset protection and inventory control Responsible for quality assurance at all times Coordinating scheduled breaks day to day Accountable for Labor Violations Daily Temperature Logs for multiple food units Minimum Requirements: Must Be 21 or older Must be reliable and punctual Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, reach. Must be able to lift, push or pull up to 90 LBs Able to perform continuous, repetitive motions. Work in hot, humid and noisy environment. For safety purposes, the individual must be able to communicate effectively in the English language, including the ability to read, speak, and understand the English language Ability to actively communicate with large groups of Guests Be available to work flexible hours at nights and on weekends within the limits of applicable Federal, State and facility labor laws and guidelines Available to work evenings, nights, weekends, and holidays Must pass a background screening Must have 5 or more years experience in a leadership position. Must have 5 or more years experience in a prep or cook position in industrial food and beverage. Must have strong verbal and written skills Solid organizational skills Must be able to work indoors with artificial lighting and outdoors in all weather conditions Must be Serve Safe certified or have a current food handlers card. A general knowledge of industrial kitchen equipment Skilled in handling emergency situations and resolving promptly Must be flexible and adaptable to changing situations. Must be compassionate and work with tact and ethical awareness. Must demonstrate good interpersonal skills Working Conditions: Work is performed primarily outdoors in all weather conditions. Lighting is both natural and artificial. Equipment used includes radios, tablets, cleaning tools. Physical demands include standing, walking, bending, working with ovens, grills, and other kitchen equipment. Days and hours will vary and will include weekends, evenings and holidays. Position will require close contact with Park Guests. Certain duties cannot be performed by individuals under the 18 and 15 years old. Six Flags is committed to maintaining employee and guest safety at all times. Employees are required to conduct daily health screenings, and follow strict sanitization and cleanliness protocols. If you are able to answer "YES" to all of the following questions, please continue the application process by clicking "Apply" Can you provide legal documentation establishing your identity and eligibility to be legally employed in the United States? Are you able to perform the essential functions of the job for which you are applying with or without reasonable accommodation? Within the last 90 days, can you state that you have not used illegal or social drugs (excluding marijuana), such as MDMA (Molly), cocaine and crystal methamphetamine? I am willing to agree that future text messages relating to Six Flags, Inc., including company news, job posting application status updates, and other information, may be sent on behalf of Six Flags, Inc. to the cell phone number I provide.
Apr 13, 2024
Full time
STARTING AT $20.50/HOUR! Job Duties: Reports to Executive Chef and/or Executive Sous Chef. Assumes complete leadership of the kitchen and its staff in the absence of the Executive Chef or Executive Sous Chef Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Supervises: Prep, production, cleaning, organizing and on the job training Report recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Helps plan sustainability procedures in the kitchen. Assists in food procurement, delivery, storage and issuing of food items. Expedites food orders during peak service hours. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Understands and consistently follows proper sanitation practices including those for personal hygiene. Comply with all Six Flags Discovery Kingdom policies and procedures Assist Guests in a friendly and courteous manner Operate in a safe manner Willfully perform duties in any department at Six Flags Discovery Kingdom when necessary Be an active team member Maintain a clean and safe environment for guests and team members Follow all delegated tasks assigned Perform other incidental and related duties as required and assigned Asset protection and inventory control Responsible for quality assurance at all times Coordinating scheduled breaks day to day Accountable for Labor Violations Daily Temperature Logs for multiple food units Minimum Requirements: Must Be 21 or older Must be reliable and punctual Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, reach. Must be able to lift, push or pull up to 90 LBs Able to perform continuous, repetitive motions. Work in hot, humid and noisy environment. For safety purposes, the individual must be able to communicate effectively in the English language, including the ability to read, speak, and understand the English language Ability to actively communicate with large groups of Guests Be available to work flexible hours at nights and on weekends within the limits of applicable Federal, State and facility labor laws and guidelines Available to work evenings, nights, weekends, and holidays Must pass a background screening Must have 5 or more years experience in a leadership position. Must have 5 or more years experience in a prep or cook position in industrial food and beverage. Must have strong verbal and written skills Solid organizational skills Must be able to work indoors with artificial lighting and outdoors in all weather conditions Must be Serve Safe certified or have a current food handlers card. A general knowledge of industrial kitchen equipment Skilled in handling emergency situations and resolving promptly Must be flexible and adaptable to changing situations. Must be compassionate and work with tact and ethical awareness. Must demonstrate good interpersonal skills Working Conditions: Work is performed primarily outdoors in all weather conditions. Lighting is both natural and artificial. Equipment used includes radios, tablets, cleaning tools. Physical demands include standing, walking, bending, working with ovens, grills, and other kitchen equipment. Days and hours will vary and will include weekends, evenings and holidays. Position will require close contact with Park Guests. Certain duties cannot be performed by individuals under the 18 and 15 years old. Six Flags is committed to maintaining employee and guest safety at all times. Employees are required to conduct daily health screenings, and follow strict sanitization and cleanliness protocols. If you are able to answer "YES" to all of the following questions, please continue the application process by clicking "Apply" Can you provide legal documentation establishing your identity and eligibility to be legally employed in the United States? Are you able to perform the essential functions of the job for which you are applying with or without reasonable accommodation? Within the last 90 days, can you state that you have not used illegal or social drugs (excluding marijuana), such as MDMA (Molly), cocaine and crystal methamphetamine? I am willing to agree that future text messages relating to Six Flags, Inc., including company news, job posting application status updates, and other information, may be sent on behalf of Six Flags, Inc. to the cell phone number I provide.
This Jobot Job is hosted by: Aaron Pulliam Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $20 - $25 per hour A bit about us: A Winery in Booneville is seeking a Tasting Room Manager to oversee operations and assist with the sale of their local wine, cheeses, etc. Why join us? We are a family owned winery/farm that has been around for decades and pride ourselves on serving the community and providing great farm to table products for our consumers. Job Details Job Details: We are seeking a highly skilled and experienced Permanent Chef to join our dynamic team. The ideal candidate will have a passion for culinary arts, exceptional culinary skills, and the ability to create delicious and innovative menus. This position requires a strong understanding of various cooking methods, ingredients, equipment, and procedures. The candidate will be responsible for overseeing the kitchen, ensuring that every dish that leaves the kitchen is of the highest quality and meets our rigorous standards. Responsibilities: Develop and plan menus and daily specials, ensuring variety and quality in food preparation. Oversee the entire kitchen operation, managing food and labor costs while maximizing guest satisfaction. Train, supervise, and work with all cooks and culinary staff in order to prepare, cook, and present food according to hotel standard recipes. Create and implement new recipes and techniques for food preparation and presentation that meets or exceeds customer expectations and creates a culinary experience. Ensure compliance with health, safety, and cleanliness standards in the kitchen. Organize and direct the work of the kitchen staff, ensuring that all tasks are completed in a timely and efficient manner. Coordinate with the purchasing department for the acquisition of needed ingredients. Monitor food and labor costs, and adjust menus and recipes as needed to maintain profitable food costs. Maintain a professional and cooperative relationship with other department heads and hotel management. Qualifications: Proven experience as a banquet chef and executive sous chef. Extensive knowledge of how to run a kitchen, including managing staff, creating menus, and maintaining food and labor costs. Minimum of 3 years of experience in a similar role. Culinary degree or equivalent is preferred. Exceptional leadership and management skills. Excellent communication and interpersonal skills. Ability to handle and resolve conflicts in a professional and tactful manner. Ability to work under pressure and multitask in a fast-paced environment. Knowledge of best practices for food handling and sanitation. Ability to manage in a diverse environment with a focus on client and customer services. Ability to work flexible hours, including weekends and holidays, as necessary. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Apr 11, 2024
Full time
This Jobot Job is hosted by: Aaron Pulliam Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $20 - $25 per hour A bit about us: A Winery in Booneville is seeking a Tasting Room Manager to oversee operations and assist with the sale of their local wine, cheeses, etc. Why join us? We are a family owned winery/farm that has been around for decades and pride ourselves on serving the community and providing great farm to table products for our consumers. Job Details Job Details: We are seeking a highly skilled and experienced Permanent Chef to join our dynamic team. The ideal candidate will have a passion for culinary arts, exceptional culinary skills, and the ability to create delicious and innovative menus. This position requires a strong understanding of various cooking methods, ingredients, equipment, and procedures. The candidate will be responsible for overseeing the kitchen, ensuring that every dish that leaves the kitchen is of the highest quality and meets our rigorous standards. Responsibilities: Develop and plan menus and daily specials, ensuring variety and quality in food preparation. Oversee the entire kitchen operation, managing food and labor costs while maximizing guest satisfaction. Train, supervise, and work with all cooks and culinary staff in order to prepare, cook, and present food according to hotel standard recipes. Create and implement new recipes and techniques for food preparation and presentation that meets or exceeds customer expectations and creates a culinary experience. Ensure compliance with health, safety, and cleanliness standards in the kitchen. Organize and direct the work of the kitchen staff, ensuring that all tasks are completed in a timely and efficient manner. Coordinate with the purchasing department for the acquisition of needed ingredients. Monitor food and labor costs, and adjust menus and recipes as needed to maintain profitable food costs. Maintain a professional and cooperative relationship with other department heads and hotel management. Qualifications: Proven experience as a banquet chef and executive sous chef. Extensive knowledge of how to run a kitchen, including managing staff, creating menus, and maintaining food and labor costs. Minimum of 3 years of experience in a similar role. Culinary degree or equivalent is preferred. Exceptional leadership and management skills. Excellent communication and interpersonal skills. Ability to handle and resolve conflicts in a professional and tactful manner. Ability to work under pressure and multitask in a fast-paced environment. Knowledge of best practices for food handling and sanitation. Ability to manage in a diverse environment with a focus on client and customer services. Ability to work flexible hours, including weekends and holidays, as necessary. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
This Jobot Job is hosted by: Aaron Pulliam Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $20 - $25 per hour A bit about us: A Winery in Booneville is seeking a Tasting Room Manager to oversee operations and assist with the sale of their local wine, cheeses, etc. Why join us? We are a family owned winery/farm that has been around for decades and pride ourselves on serving the community and providing great farm to table products for our consumers. Job Details Job Details: We are seeking a highly skilled and experienced Permanent Chef to join our dynamic team. The ideal candidate will have a passion for culinary arts, exceptional culinary skills, and the ability to create delicious and innovative menus. This position requires a strong understanding of various cooking methods, ingredients, equipment, and procedures. The candidate will be responsible for overseeing the kitchen, ensuring that every dish that leaves the kitchen is of the highest quality and meets our rigorous standards. Responsibilities: Develop and plan menus and daily specials, ensuring variety and quality in food preparation. Oversee the entire kitchen operation, managing food and labor costs while maximizing guest satisfaction. Train, supervise, and work with all cooks and culinary staff in order to prepare, cook, and present food according to hotel standard recipes. Create and implement new recipes and techniques for food preparation and presentation that meets or exceeds customer expectations and creates a culinary experience. Ensure compliance with health, safety, and cleanliness standards in the kitchen. Organize and direct the work of the kitchen staff, ensuring that all tasks are completed in a timely and efficient manner. Coordinate with the purchasing department for the acquisition of needed ingredients. Monitor food and labor costs, and adjust menus and recipes as needed to maintain profitable food costs. Maintain a professional and cooperative relationship with other department heads and hotel management. Qualifications: Proven experience as a banquet chef and executive sous chef. Extensive knowledge of how to run a kitchen, including managing staff, creating menus, and maintaining food and labor costs. Minimum of 3 years of experience in a similar role. Culinary degree or equivalent is preferred. Exceptional leadership and management skills. Excellent communication and interpersonal skills. Ability to handle and resolve conflicts in a professional and tactful manner. Ability to work under pressure and multitask in a fast-paced environment. Knowledge of best practices for food handling and sanitation. Ability to manage in a diverse environment with a focus on client and customer services. Ability to work flexible hours, including weekends and holidays, as necessary. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Apr 11, 2024
Full time
This Jobot Job is hosted by: Aaron Pulliam Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $20 - $25 per hour A bit about us: A Winery in Booneville is seeking a Tasting Room Manager to oversee operations and assist with the sale of their local wine, cheeses, etc. Why join us? We are a family owned winery/farm that has been around for decades and pride ourselves on serving the community and providing great farm to table products for our consumers. Job Details Job Details: We are seeking a highly skilled and experienced Permanent Chef to join our dynamic team. The ideal candidate will have a passion for culinary arts, exceptional culinary skills, and the ability to create delicious and innovative menus. This position requires a strong understanding of various cooking methods, ingredients, equipment, and procedures. The candidate will be responsible for overseeing the kitchen, ensuring that every dish that leaves the kitchen is of the highest quality and meets our rigorous standards. Responsibilities: Develop and plan menus and daily specials, ensuring variety and quality in food preparation. Oversee the entire kitchen operation, managing food and labor costs while maximizing guest satisfaction. Train, supervise, and work with all cooks and culinary staff in order to prepare, cook, and present food according to hotel standard recipes. Create and implement new recipes and techniques for food preparation and presentation that meets or exceeds customer expectations and creates a culinary experience. Ensure compliance with health, safety, and cleanliness standards in the kitchen. Organize and direct the work of the kitchen staff, ensuring that all tasks are completed in a timely and efficient manner. Coordinate with the purchasing department for the acquisition of needed ingredients. Monitor food and labor costs, and adjust menus and recipes as needed to maintain profitable food costs. Maintain a professional and cooperative relationship with other department heads and hotel management. Qualifications: Proven experience as a banquet chef and executive sous chef. Extensive knowledge of how to run a kitchen, including managing staff, creating menus, and maintaining food and labor costs. Minimum of 3 years of experience in a similar role. Culinary degree or equivalent is preferred. Exceptional leadership and management skills. Excellent communication and interpersonal skills. Ability to handle and resolve conflicts in a professional and tactful manner. Ability to work under pressure and multitask in a fast-paced environment. Knowledge of best practices for food handling and sanitation. Ability to manage in a diverse environment with a focus on client and customer services. Ability to work flexible hours, including weekends and holidays, as necessary. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Haveli Indian Cuisine Ltd.
Vernon, British Columbia (BC)
Employer details: Haveli Indian Cuisine Ltd. Job details Location: 3102, 30 Ave. Vernon, BC V1T 2C2 Vacancies: 2 Salary: $21.00/Hr. Vacation Pay: As per BC Employment Standards. Terms of employment: Permanent employment, Full time 40 Hr/Week. Employment Groups:Youth, Veterans of the Canadian Armed Forces, Visible minorities, Indigenous people, Newcomers to Canada, Seniors. Employment Conditions: Day, Early Morning, Morning, Evening, Weekend. Start date: As soon as possible. Languages English. Education Secondary (high) school graduation certificate. Experience Minimum 2 years experience is required. Work Setting Formal dining room, Restaurant. Ranks of chefs Chef. Responsibilities Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Consult with clients regarding weddings, banquets and specialty functions. Estimate food requirements and food and labour costs. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Leading/instructing individuals. Supervision 5-10 people Work Conditions and Physical Capabilities Fast-paced environment, Work under pressure, Tight deadlines, Physically demanding, Attention to detail, Standing for extended periods Personal suitability Dependability, Excellent oral communication, Flexibility, Initiative, Organized, Reliability, Team player Only apply to this job if: You are a Canadian citizen, a permanent or a temporary resident of Canada. You have a valid Canadian work permit. If you are not authorized to work in Canada, do not apply. The employer will not respond to your application. How to apply By Email:
Apr 09, 2024
Employer details: Haveli Indian Cuisine Ltd. Job details Location: 3102, 30 Ave. Vernon, BC V1T 2C2 Vacancies: 2 Salary: $21.00/Hr. Vacation Pay: As per BC Employment Standards. Terms of employment: Permanent employment, Full time 40 Hr/Week. Employment Groups:Youth, Veterans of the Canadian Armed Forces, Visible minorities, Indigenous people, Newcomers to Canada, Seniors. Employment Conditions: Day, Early Morning, Morning, Evening, Weekend. Start date: As soon as possible. Languages English. Education Secondary (high) school graduation certificate. Experience Minimum 2 years experience is required. Work Setting Formal dining room, Restaurant. Ranks of chefs Chef. Responsibilities Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Consult with clients regarding weddings, banquets and specialty functions. Estimate food requirements and food and labour costs. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Leading/instructing individuals. Supervision 5-10 people Work Conditions and Physical Capabilities Fast-paced environment, Work under pressure, Tight deadlines, Physically demanding, Attention to detail, Standing for extended periods Personal suitability Dependability, Excellent oral communication, Flexibility, Initiative, Organized, Reliability, Team player Only apply to this job if: You are a Canadian citizen, a permanent or a temporary resident of Canada. You have a valid Canadian work permit. If you are not authorized to work in Canada, do not apply. The employer will not respond to your application. How to apply By Email:
Under the direct supervision of the Multi-site Director of Food Services manages day-to-day operations of the food service department to achieve high quality food delivery & customer service in food service department at all Client campuses. This role is to ensure that the patient, visitors and staff receive service at a level consistent with departmental standards. Coordinates all food preparation for cafeteria, patients and special function meals, working as a manger and chef. Supervises all food service department employees. Prepares menus and develops standardized recipes for all menu items. Coordinates and supervises food production, room service, cafeteria and catering lines.
Apr 08, 2024
Full time
Under the direct supervision of the Multi-site Director of Food Services manages day-to-day operations of the food service department to achieve high quality food delivery & customer service in food service department at all Client campuses. This role is to ensure that the patient, visitors and staff receive service at a level consistent with departmental standards. Coordinates all food preparation for cafeteria, patients and special function meals, working as a manger and chef. Supervises all food service department employees. Prepares menus and develops standardized recipes for all menu items. Coordinates and supervises food production, room service, cafeteria and catering lines.
JOB SUMMARY:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.ESSENTIAL JOB FUNCTIONS: Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed. Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff. Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change. Manage COGs, drive profits, manage labor, and control expenses. Perform other job-related duties as requested. Development and management of the budget for the kitchens. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Through various oral and written reports to the Director of Food and Beverage. Through achievement of performance goals. Other duties as assigned. Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Management of established budget and other performance goals. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.QUALIFICATIONS: Seven to ten years of experience as a pastry chef, chef d' cuisine, sous chef with a 4-year degree in a related field or equivalent work experience. Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel
Apr 07, 2024
Full time
JOB SUMMARY:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.ESSENTIAL JOB FUNCTIONS: Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed. Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff. Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change. Manage COGs, drive profits, manage labor, and control expenses. Perform other job-related duties as requested. Development and management of the budget for the kitchens. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Through various oral and written reports to the Director of Food and Beverage. Through achievement of performance goals. Other duties as assigned. Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Management of established budget and other performance goals. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.QUALIFICATIONS: Seven to ten years of experience as a pastry chef, chef d' cuisine, sous chef with a 4-year degree in a related field or equivalent work experience. Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Establish production forecasts based on expected customer counts and post for staff review. Oversee staff to ensure compliance with established sanitation and nutrition practices. Verify portion sizes and quality standards are in compliance with departmental standards. Assign work to team members and monitor for timely and proper completion to comply with budget requirements. Monitors staff's start times, breaks and ending times. Participate in interviewing, selecting, training, and developing staff. Review kitchen activities with Chef de Cuisine. Assist Chef de Cuisine with development of menu items and recipes, including special events. Issue disciplinary action as needed. Prepare and deliver reports as requested. Maintain employee files and attendance records. Maintain strict confidentiality relative to financial data, company policies and procedures, and team member and customer information. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts and work locations may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Use of computer station, Microsoft office software, casino tracking programs (Oracle, UKG, Stratton Warren, InfoGenesis), Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone, voicemail, fax machine, and photocopier. Licensure: Must be able to obtain and maintain a 1055 Slot/Cardroom/Pari-Mutuel Individual Combo Slot license. Must be at least 21 years of age. Three (3) years of tax returns required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. At least three years of supervisory experience in a high volume kitchen is preferred. Accreditation from a culinary institute is preferred. Able to obtain a Food Safety Manager Certification. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 40 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
Mar 28, 2024
Full time
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Establish production forecasts based on expected customer counts and post for staff review. Oversee staff to ensure compliance with established sanitation and nutrition practices. Verify portion sizes and quality standards are in compliance with departmental standards. Assign work to team members and monitor for timely and proper completion to comply with budget requirements. Monitors staff's start times, breaks and ending times. Participate in interviewing, selecting, training, and developing staff. Review kitchen activities with Chef de Cuisine. Assist Chef de Cuisine with development of menu items and recipes, including special events. Issue disciplinary action as needed. Prepare and deliver reports as requested. Maintain employee files and attendance records. Maintain strict confidentiality relative to financial data, company policies and procedures, and team member and customer information. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts and work locations may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Use of computer station, Microsoft office software, casino tracking programs (Oracle, UKG, Stratton Warren, InfoGenesis), Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone, voicemail, fax machine, and photocopier. Licensure: Must be able to obtain and maintain a 1055 Slot/Cardroom/Pari-Mutuel Individual Combo Slot license. Must be at least 21 years of age. Three (3) years of tax returns required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. At least three years of supervisory experience in a high volume kitchen is preferred. Accreditation from a culinary institute is preferred. Able to obtain a Food Safety Manager Certification. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 40 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
Responsible for execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort outlets and banquets. Responsibilities : Knowledge of all pastry techniques which include, scaling, mixing, proofing, baking, decorating, finishing, wedding cakes, and showpieces Ability to prepare, decorate, finish and platter all bakery items to Resort standards Ability to read and interpret BEO's, Private dining orders, restaurant orders, amenity requests to estimate food requirements to create a production plan Ability to create and decorate cakes, wedding cakes, and custom amenities Knowledge and thorough understanding of food safety and sanitation guidelines including the company HACCP Responsible for checking and maintaining proper temperatures throughout all bakeshop food preparation May be required to communicate with guests on stage when needed to explain cooking techniques or answer questions Ability to conduct inventory of products Has good judgment of food quality and production, understands the impact of spoilage Ability to assist in preparing guests for special dietary needs Portions and arranges food on serving dishes and is responsible for portion control and plate presentation Basic Qualifications : Minimum 3 years experience in culinary field/high volume bakery Strong communication and interpersonal skills Cake decorating experience highly preferred Adept at troubleshooting and can calmly handle difficult situations Accredited Food safety certification or equivalent Must be flexible and able to work a variety of shifts, including days, nights, weekends holidays and special events Preferred Qualifications: Culinary Education Degree, Certification or equivalent preferred Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $32.52 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Apr 19, 2024
Full time
Responsible for execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort outlets and banquets. Responsibilities : Knowledge of all pastry techniques which include, scaling, mixing, proofing, baking, decorating, finishing, wedding cakes, and showpieces Ability to prepare, decorate, finish and platter all bakery items to Resort standards Ability to read and interpret BEO's, Private dining orders, restaurant orders, amenity requests to estimate food requirements to create a production plan Ability to create and decorate cakes, wedding cakes, and custom amenities Knowledge and thorough understanding of food safety and sanitation guidelines including the company HACCP Responsible for checking and maintaining proper temperatures throughout all bakeshop food preparation May be required to communicate with guests on stage when needed to explain cooking techniques or answer questions Ability to conduct inventory of products Has good judgment of food quality and production, understands the impact of spoilage Ability to assist in preparing guests for special dietary needs Portions and arranges food on serving dishes and is responsible for portion control and plate presentation Basic Qualifications : Minimum 3 years experience in culinary field/high volume bakery Strong communication and interpersonal skills Cake decorating experience highly preferred Adept at troubleshooting and can calmly handle difficult situations Accredited Food safety certification or equivalent Must be flexible and able to work a variety of shifts, including days, nights, weekends holidays and special events Preferred Qualifications: Culinary Education Degree, Certification or equivalent preferred Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $32.52 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit: