ESSENTIAL FUNCTIONS (This list of essential functions is not exhaustive and may be supplemented and changed as necessary.) • Comply with Standards of Service and assists in assuring the same from all kitchen employees. • Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation. • Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed. • Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items. • Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. • In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. • Establish and require strict adherence to health department and hotel and restaurant sanitation and food handling guidelines • In conjunction with the Executive Chef, develop menus and create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus. • The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems • Maintain effective working relationship with food and beverage management, staff and hotel departments. • Complete daily food orders based upon scheduled events and projected levels of business. • Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
Jan 19, 2019
Full time
ESSENTIAL FUNCTIONS (This list of essential functions is not exhaustive and may be supplemented and changed as necessary.) • Comply with Standards of Service and assists in assuring the same from all kitchen employees. • Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation. • Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed. • Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items. • Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. • In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. • Establish and require strict adherence to health department and hotel and restaurant sanitation and food handling guidelines • In conjunction with the Executive Chef, develop menus and create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus. • The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems • Maintain effective working relationship with food and beverage management, staff and hotel departments. • Complete daily food orders based upon scheduled events and projected levels of business. • Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
Jones, Stephen Starr's homage to midcentury Americana and classic homestyle cooking, is seeking a dynamic Executive Sous Chef to join our team. At STARR Restaurants, the Executive Sous Chef is a leader in one of the most dynamic and diverse collection of high-end, high-volume restaurants in the country. With a proven commitment to excellence, STARR Restaurants has been the recipient of awards and recognition including two 2017 James Beard Awards. The Executive Sous Chef supports the executive chef and the General Manager in developing and operating a cost-effective operation of a clean and safe kitchen while producing food of the highest quality, executed in a timely and consistent manner. The Executive Sous Chef works as part of the management team of the restaurant to build sales and grow the business. Requirements: A minimum of 3 years of culinary experience as an Executive Sous Chef, Chef de Cuisine or Executive Chef in a well-rated restaurant Prior experience and success in running expo in a busy kitchen Strong administrative skills and prior experience managing the purchasing and scheduling aspects of a kitchen Experience hiring, training and mentoring salaried Sous Chefs and hourly BOH staff. Ability to drive performance and results of a diverse culinary workforce A minimum of an Associate's degree from a culinary school/university - preferred More detail about Jones part of STARR Restaurants, please visit
Jan 19, 2019
Full time
Jones, Stephen Starr's homage to midcentury Americana and classic homestyle cooking, is seeking a dynamic Executive Sous Chef to join our team. At STARR Restaurants, the Executive Sous Chef is a leader in one of the most dynamic and diverse collection of high-end, high-volume restaurants in the country. With a proven commitment to excellence, STARR Restaurants has been the recipient of awards and recognition including two 2017 James Beard Awards. The Executive Sous Chef supports the executive chef and the General Manager in developing and operating a cost-effective operation of a clean and safe kitchen while producing food of the highest quality, executed in a timely and consistent manner. The Executive Sous Chef works as part of the management team of the restaurant to build sales and grow the business. Requirements: A minimum of 3 years of culinary experience as an Executive Sous Chef, Chef de Cuisine or Executive Chef in a well-rated restaurant Prior experience and success in running expo in a busy kitchen Strong administrative skills and prior experience managing the purchasing and scheduling aspects of a kitchen Experience hiring, training and mentoring salaried Sous Chefs and hourly BOH staff. Ability to drive performance and results of a diverse culinary workforce A minimum of an Associate's degree from a culinary school/university - preferred More detail about Jones part of STARR Restaurants, please visit
Job Details Description Primary Duties: Prepares daily production list. Ensures that all stations remain stocked before and during the meal period. Verifies that kitchen staff follows all recipes and portions servings correctly. Keeps kitchen, dish, and storage areas clean and organized. Places food and supply orders as directed. Receives product be verifying invoice and freshness of product. Hires and trains employees to company standards. Sets excellent customer service and work examples. Actively participates as a member of the management team. Manages staffing levels throughout shift. Oversees kitchen labor and food cost to budgetary requirements. Performs additional responsibilities, although not detailed, as requested by the Executive Chef/General Manager at any time. 90% of time standing and 10% of time sitting. Direct contact with guests, managers and employees. Behaves professionally and can be flexible in a changing environment. Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly. Qualifications Qualifications: College or culinary training preferred. A minimum of 3 years working as a Sous Chef in high volume kitchen. Extensive cooking and production experience is a must. Commitment to quality service, and food and beverage knowledge. Basic math and computer skills. Aloha experience a plus. Knowledge of basic training techniques. Awareness of local, state and federal health and sanitation laws. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, fryers, slicer, knives, burr mixer and dish machine. Ability to work in a high-energy and demanding environment This document does not create an employment contract, implied or otherwise, other than an "at will" relationship.
Jan 19, 2019
Full time
Job Details Description Primary Duties: Prepares daily production list. Ensures that all stations remain stocked before and during the meal period. Verifies that kitchen staff follows all recipes and portions servings correctly. Keeps kitchen, dish, and storage areas clean and organized. Places food and supply orders as directed. Receives product be verifying invoice and freshness of product. Hires and trains employees to company standards. Sets excellent customer service and work examples. Actively participates as a member of the management team. Manages staffing levels throughout shift. Oversees kitchen labor and food cost to budgetary requirements. Performs additional responsibilities, although not detailed, as requested by the Executive Chef/General Manager at any time. 90% of time standing and 10% of time sitting. Direct contact with guests, managers and employees. Behaves professionally and can be flexible in a changing environment. Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly. Qualifications Qualifications: College or culinary training preferred. A minimum of 3 years working as a Sous Chef in high volume kitchen. Extensive cooking and production experience is a must. Commitment to quality service, and food and beverage knowledge. Basic math and computer skills. Aloha experience a plus. Knowledge of basic training techniques. Awareness of local, state and federal health and sanitation laws. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, fryers, slicer, knives, burr mixer and dish machine. Ability to work in a high-energy and demanding environment This document does not create an employment contract, implied or otherwise, other than an "at will" relationship.
Guest Services, Inc. is now hiring a Sous Chef for a planned Senior Living Community in Kansas City, MO! The ideal candidate will have experience in a Sous Chef role and be motivated, service oriented, and a team player. Apply today to join our All Star Team! The Sous Chef is the direct management assistant to the Chef and is second in command in the kitchen. The Sous Chef prepares foods for service according to assignment by the Chef and General Manager. The Sous Chef must also assist in planning; giving direction to all employees within the unit, achieve operating and financial goals, ensure food quality, and meet client objectives and customer needs. Assist in planning and developing menus, and forecasting portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget. Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff. Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies. Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need. Maintain awareness of safety issues, and report them immediately to your manager. High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field preferred. Food Safety Certification. Strong sanitation habits. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Ability to interact and communicate well with the client. Ability to problem solve. Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day. Climbing steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. Physical presence at the job site is essential to perform job duties. Commercial Kitchen Machinery, Appliances, Tools, and Utensils.
Jan 19, 2019
Full time
Guest Services, Inc. is now hiring a Sous Chef for a planned Senior Living Community in Kansas City, MO! The ideal candidate will have experience in a Sous Chef role and be motivated, service oriented, and a team player. Apply today to join our All Star Team! The Sous Chef is the direct management assistant to the Chef and is second in command in the kitchen. The Sous Chef prepares foods for service according to assignment by the Chef and General Manager. The Sous Chef must also assist in planning; giving direction to all employees within the unit, achieve operating and financial goals, ensure food quality, and meet client objectives and customer needs. Assist in planning and developing menus, and forecasting portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget. Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff. Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies. Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need. Maintain awareness of safety issues, and report them immediately to your manager. High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field preferred. Food Safety Certification. Strong sanitation habits. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Ability to interact and communicate well with the client. Ability to problem solve. Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day. Climbing steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. Physical presence at the job site is essential to perform job duties. Commercial Kitchen Machinery, Appliances, Tools, and Utensils.
The Capitol Hill Club is a premier political social club hosting some of the nation's most influential people such as Presidents, Vice Presidents, GOP, Members of Congress, Governors, state party leaders and more. The Capitol Hill Club is looking for an Executive Sous Chef to join a group of passionate professionals whose mission is to support the needs of our members and guests and deliver premier services to create great memories. The core responsibility of the Executive Sous Chef will be to support and assist the Executive Chef by overseeing the day to day culinary banquet operations, including planning, prepping, and serving of as many as 14 concurrent banquet functions. If you're interested in joining the team, please submit your resume along with desired annual salary to resumes at capitolhillclub dot org. To be successful in the role, you'll need the following: Creativity: Knowledge of ingredients and how to use them in a creative way to members. Leadership Skills: Assist with new hires, trains, supervises, schedules, motivates and evaluates employees. Technical Skills: Excellent knives and cooking techniques when cutting and preparing food with time management skills. Team player: Works collaboratively together with others to achieve the club's goals Work under pressure: Handles a high volume of covers Customer Service Oriented: "Hands On" approach and willing to go above and beyond the members' expectation to create great memories Organizational Skills: Results in high-quality timely service of all banquet events. Job Knowledge, Core Competencies and Expectations Exceptional cooking skills. Plans and monitors all food-production-related costs. Plans menus with Catering and Banquets Director. Develops standard recipes. Maintains food quality and sanitation standards. Education/Experience Requirements Bachelor's degree in Culinary Arts and/other Hospitality Management degree and eight years food production and management experience; or 15 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities. Preferred: Experience in private club/hotel/fine dining operations Next steps: If the position above excites you, please send us your resume at resumes at capitolhillclub dot org The club provides a competitive financial and benefits package. Benefits may include medical, dental, vision, disability, life insurance, ten days of vacations, ten personal days, paid holidays and a pension plan 100% funded by the club. You will have the chance to work with a great team of people, where ideas are welcome and a place to grow professionally. The club is located one block from the U.S. Capitol, and within walking distance, the Capitol Hill South metro station on the Blue/Orange/Silver metro station and Union Station on the Red Line are accessible for public transportation. Capitol Hill Club is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. More detail about Capitol Hill Club, please visit
Jan 19, 2019
Full time
The Capitol Hill Club is a premier political social club hosting some of the nation's most influential people such as Presidents, Vice Presidents, GOP, Members of Congress, Governors, state party leaders and more. The Capitol Hill Club is looking for an Executive Sous Chef to join a group of passionate professionals whose mission is to support the needs of our members and guests and deliver premier services to create great memories. The core responsibility of the Executive Sous Chef will be to support and assist the Executive Chef by overseeing the day to day culinary banquet operations, including planning, prepping, and serving of as many as 14 concurrent banquet functions. If you're interested in joining the team, please submit your resume along with desired annual salary to resumes at capitolhillclub dot org. To be successful in the role, you'll need the following: Creativity: Knowledge of ingredients and how to use them in a creative way to members. Leadership Skills: Assist with new hires, trains, supervises, schedules, motivates and evaluates employees. Technical Skills: Excellent knives and cooking techniques when cutting and preparing food with time management skills. Team player: Works collaboratively together with others to achieve the club's goals Work under pressure: Handles a high volume of covers Customer Service Oriented: "Hands On" approach and willing to go above and beyond the members' expectation to create great memories Organizational Skills: Results in high-quality timely service of all banquet events. Job Knowledge, Core Competencies and Expectations Exceptional cooking skills. Plans and monitors all food-production-related costs. Plans menus with Catering and Banquets Director. Develops standard recipes. Maintains food quality and sanitation standards. Education/Experience Requirements Bachelor's degree in Culinary Arts and/other Hospitality Management degree and eight years food production and management experience; or 15 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities. Preferred: Experience in private club/hotel/fine dining operations Next steps: If the position above excites you, please send us your resume at resumes at capitolhillclub dot org The club provides a competitive financial and benefits package. Benefits may include medical, dental, vision, disability, life insurance, ten days of vacations, ten personal days, paid holidays and a pension plan 100% funded by the club. You will have the chance to work with a great team of people, where ideas are welcome and a place to grow professionally. The club is located one block from the U.S. Capitol, and within walking distance, the Capitol Hill South metro station on the Blue/Orange/Silver metro station and Union Station on the Red Line are accessible for public transportation. Capitol Hill Club is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. More detail about Capitol Hill Club, please visit
Job Description Summary: The Brand New Kartrite Resort & Indoor Waterpark is like nothing New York's Catskills has ever seen before. With the USA's most modern, state of the art, indoor waterpark, 350+ exquisitely designed rooms and suites, and a fantastic brand-new luxury lodge experience set right in the mountains, the Kartrite Resort delivers an unbelievable family adventure for all ages! Nestled in the historic Catskills region of New York State, The Kartrite Resort & Indoor Waterpark is less than 2 hours from New York City, Northern New Jersey, Pennsylvania and Connecticut. Opening Early 2019! The Kartrite Resort will be the perfect place to stay in the Catskills! Situated just a 3-wood away from the world-famous Monster Golf Course and home to the Catskill's largest indoor waterpark, The Kartrite has completely rethought the idea of the perfect family resort. Splash the day away on thrilling waterslides! Surf an endless wave while enjoying a view of the heart of the Catskills. Satisfy your inner iron chef at any one of our innovative restaurants. Wind down after a day of aqua adventures at our relaxing spa. Think way outside the box. Throw a party, plan your dream wedding, or schedule a corporate outing. No matter your adventure, The Kartrite Resort & Indoor Waterpark offers a premium Catskills resort experience for the entire family. Sous Chef Assists the Executive Chef in the management of the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Job Description: Job Description: Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and food service to ensure a quality, consistent product is produced which conforms to company and brand standards. Manage staff in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment Interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
Jan 19, 2019
Full time
Job Description Summary: The Brand New Kartrite Resort & Indoor Waterpark is like nothing New York's Catskills has ever seen before. With the USA's most modern, state of the art, indoor waterpark, 350+ exquisitely designed rooms and suites, and a fantastic brand-new luxury lodge experience set right in the mountains, the Kartrite Resort delivers an unbelievable family adventure for all ages! Nestled in the historic Catskills region of New York State, The Kartrite Resort & Indoor Waterpark is less than 2 hours from New York City, Northern New Jersey, Pennsylvania and Connecticut. Opening Early 2019! The Kartrite Resort will be the perfect place to stay in the Catskills! Situated just a 3-wood away from the world-famous Monster Golf Course and home to the Catskill's largest indoor waterpark, The Kartrite has completely rethought the idea of the perfect family resort. Splash the day away on thrilling waterslides! Surf an endless wave while enjoying a view of the heart of the Catskills. Satisfy your inner iron chef at any one of our innovative restaurants. Wind down after a day of aqua adventures at our relaxing spa. Think way outside the box. Throw a party, plan your dream wedding, or schedule a corporate outing. No matter your adventure, The Kartrite Resort & Indoor Waterpark offers a premium Catskills resort experience for the entire family. Sous Chef Assists the Executive Chef in the management of the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Job Description: Job Description: Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and food service to ensure a quality, consistent product is produced which conforms to company and brand standards. Manage staff in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment Interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
RU IN THE FAMILY?WE'RE HIRING.START YOUR CAREER WITH RESTAURANTS UNLIMITED TODAY. Working closely with the Executive Chef, the Sous Chef's primary responsibilities include:• Ensuring BOH Service Vision is upheld and executed: Make it Right, Make it Special, and Make it Happen every shift• Overseeing the production and quality of food during shift• Ensuring all recipes are followed to RUI standard and meet FATTR criteria• Monitoring labor costs, food costs, waste, cleanliness, sanitation, food handling, and safety• Kitchen-cost goals are met through minimizing waste, adhering to RUI recipe standards, portion control, pars and product rotation.•Key financial systems and tools are utilized consistently to drive financial results• Team members are hired and retained •2 years of experience in high volume service restaurant.•Proficient in cost controls, purchasing and inventory.•Strong leadership skills, with the ability to lead, develop and mentor others.•Knowledge of food ordering, receiving, preparation, production and delivery skills.•Strong financial budgetary, and food control practices.•Knowledge of sanitation and food safety.•Ability to manage multiple situations at once in a fast-paced environment•Proficient with MS Suite: Outlook, Word, Excel.•Dependability, flexibility and professional demeanor.•Ability to read, write, communicate and interpret information accurately.•Must be able to work a variety of scheduled hours based on the needs of the restaurant volume What sets you apart?•High-volume restaurant experience•High attention to detail•Reliable & dependable•Supportive & positive attitude•Strong business acumen knowledge•Passion to develop others and help them grow their careers Management Benefits & Perks•Medical/Dental/Vision benefits offered after 30 days•Short & Long Term Disability Options•Voluntary Benefits offered after 30 days•Paid Time Off•401k plan•Internal training & development opportunities•Free shift meal•Dining Incentives
Jan 19, 2019
Full time
RU IN THE FAMILY?WE'RE HIRING.START YOUR CAREER WITH RESTAURANTS UNLIMITED TODAY. Working closely with the Executive Chef, the Sous Chef's primary responsibilities include:• Ensuring BOH Service Vision is upheld and executed: Make it Right, Make it Special, and Make it Happen every shift• Overseeing the production and quality of food during shift• Ensuring all recipes are followed to RUI standard and meet FATTR criteria• Monitoring labor costs, food costs, waste, cleanliness, sanitation, food handling, and safety• Kitchen-cost goals are met through minimizing waste, adhering to RUI recipe standards, portion control, pars and product rotation.•Key financial systems and tools are utilized consistently to drive financial results• Team members are hired and retained •2 years of experience in high volume service restaurant.•Proficient in cost controls, purchasing and inventory.•Strong leadership skills, with the ability to lead, develop and mentor others.•Knowledge of food ordering, receiving, preparation, production and delivery skills.•Strong financial budgetary, and food control practices.•Knowledge of sanitation and food safety.•Ability to manage multiple situations at once in a fast-paced environment•Proficient with MS Suite: Outlook, Word, Excel.•Dependability, flexibility and professional demeanor.•Ability to read, write, communicate and interpret information accurately.•Must be able to work a variety of scheduled hours based on the needs of the restaurant volume What sets you apart?•High-volume restaurant experience•High attention to detail•Reliable & dependable•Supportive & positive attitude•Strong business acumen knowledge•Passion to develop others and help them grow their careers Management Benefits & Perks•Medical/Dental/Vision benefits offered after 30 days•Short & Long Term Disability Options•Voluntary Benefits offered after 30 days•Paid Time Off•401k plan•Internal training & development opportunities•Free shift meal•Dining Incentives
We are looking for a passionate and talented professional chef to join our small kitchen. We are a hard working creative kitchen focusing on local and seasonal food with a daily changing menu. If you feel you would enjoy working with us please send a cover letter and resume. Thanks! More detail about Pumpkin, please visit
Jan 19, 2019
Full time
We are looking for a passionate and talented professional chef to join our small kitchen. We are a hard working creative kitchen focusing on local and seasonal food with a daily changing menu. If you feel you would enjoy working with us please send a cover letter and resume. Thanks! More detail about Pumpkin, please visit
ALMA DE CUBA, an award-winning collaboration between JBFA winning restauratuer Stephen Starr and Chef Douglas Rodriguez, is now seeking a dynamic Sous Chef to join us in creating Nuevo Latino cuisine. Alma de Cuba embodies the soul of Cuban cuisine, bringing the unmistakable cooking of the island into the 21st century. It's the closest you'll get to Havana without buying a plane ticket -- a Caribbean oasis in the heart of Philadelphia. If you are a chef who has inspired your team and provided unique dining experiences through your cuisine - We want to talk to you! Requirements: * 1-3 years of experience as a Sous Chef, Exec Sous Chef or CDC in a well-rated restaurant * Prior experience training and mentoring a hourly line cook team* Excellent meat/fish butchery skills and know all properties of making stocks & sauces* Strong leadership skills and the ability to lead-by-example* A minimum of an associate's degree from a culinary focused university preferred More detail about Alma de Cuba part of STARR Restaurants, please visit
Jan 19, 2019
Full time
ALMA DE CUBA, an award-winning collaboration between JBFA winning restauratuer Stephen Starr and Chef Douglas Rodriguez, is now seeking a dynamic Sous Chef to join us in creating Nuevo Latino cuisine. Alma de Cuba embodies the soul of Cuban cuisine, bringing the unmistakable cooking of the island into the 21st century. It's the closest you'll get to Havana without buying a plane ticket -- a Caribbean oasis in the heart of Philadelphia. If you are a chef who has inspired your team and provided unique dining experiences through your cuisine - We want to talk to you! Requirements: * 1-3 years of experience as a Sous Chef, Exec Sous Chef or CDC in a well-rated restaurant * Prior experience training and mentoring a hourly line cook team* Excellent meat/fish butchery skills and know all properties of making stocks & sauces* Strong leadership skills and the ability to lead-by-example* A minimum of an associate's degree from a culinary focused university preferred More detail about Alma de Cuba part of STARR Restaurants, please visit
Job Description Summary: The Brand New Kartrite Resort & Indoor Waterpark is like nothing New York's Catskills has ever seen before. With the USA's most modern, state of the art, indoor waterpark, 350+ exquisitely designed rooms and suites, and a fantastic brand-new luxury lodge experience set right in the mountains, the Kartrite Resort delivers an unbelievable family adventure for all ages! Nestled in the historic Catskills region of New York State, The Kartrite Resort & Indoor Waterpark is less than 2 hours from New York City, Northern New Jersey, Pennsylvania and Connecticut. Opening Early 2019! The Kartrite Resort will be the perfect place to stay in the Catskills! Situated just a 3-wood away from the world-famous Monster Golf Course and home to the Catskill's largest indoor waterpark, The Kartrite has completely rethought the idea of the perfect family resort. Splash the day away on thrilling waterslides! Surf an endless wave while enjoying a view of the heart of the Catskills. Satisfy your inner iron chef at any one of our innovative restaurants. Wind down after a day of aqua adventures at our relaxing spa. Think way outside the box. Throw a party, plan your dream wedding, or schedule a corporate outing. No matter your adventure, The Kartrite Resort & Indoor Waterpark offers a premium Catskills resort experience for the entire family. Sous Chef Assists the Executive Chef in the management of the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Job Description: Job Description: Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and food service to ensure a quality, consistent product is produced which conforms to company and brand standards. Manage staff in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment Interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
Jan 19, 2019
Full time
Job Description Summary: The Brand New Kartrite Resort & Indoor Waterpark is like nothing New York's Catskills has ever seen before. With the USA's most modern, state of the art, indoor waterpark, 350+ exquisitely designed rooms and suites, and a fantastic brand-new luxury lodge experience set right in the mountains, the Kartrite Resort delivers an unbelievable family adventure for all ages! Nestled in the historic Catskills region of New York State, The Kartrite Resort & Indoor Waterpark is less than 2 hours from New York City, Northern New Jersey, Pennsylvania and Connecticut. Opening Early 2019! The Kartrite Resort will be the perfect place to stay in the Catskills! Situated just a 3-wood away from the world-famous Monster Golf Course and home to the Catskill's largest indoor waterpark, The Kartrite has completely rethought the idea of the perfect family resort. Splash the day away on thrilling waterslides! Surf an endless wave while enjoying a view of the heart of the Catskills. Satisfy your inner iron chef at any one of our innovative restaurants. Wind down after a day of aqua adventures at our relaxing spa. Think way outside the box. Throw a party, plan your dream wedding, or schedule a corporate outing. No matter your adventure, The Kartrite Resort & Indoor Waterpark offers a premium Catskills resort experience for the entire family. Sous Chef Assists the Executive Chef in the management of the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Job Description: Job Description: Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and food service to ensure a quality, consistent product is produced which conforms to company and brand standards. Manage staff in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment Interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
Overview: About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world?s leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World?s Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter . Description: Responsibilities: Coordinate, plan, participate, and supervise the production, preparation and presentation of food. Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned. Qualifications: Qualifications: Candidate will possess two to three years of post-high school education, preferably a culinary degree. Two to three year?s experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred. Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills. Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer ? Minority/Female/Disability/Veteran
Jan 19, 2019
Overview: About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world?s leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World?s Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter . Description: Responsibilities: Coordinate, plan, participate, and supervise the production, preparation and presentation of food. Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned. Qualifications: Qualifications: Candidate will possess two to three years of post-high school education, preferably a culinary degree. Two to three year?s experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred. Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills. Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer ? Minority/Female/Disability/Veteran
Role Purpose Statement: Seeking an outgoing candidate who thrives in a fast paced production environment and enjoys managing a group of employees in the preparation of high quality airline meals in accordance with company standards, menu specifications and production schedules. Additionally, this candidate needs to monitor and engage employees in all safety & performance initiatives. Main Accountabilities Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Supervise, coordinate and control employees in food storage (e.g. maintaining tidiness, following the first in - first out principle) Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of direct reports Other duties as deemed necessary Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership Guide, motivate and develop staff within the Human Resources policies Make the company's values and management principles live in the department(s) Manage productivity hours and costs in the area of responsibility; initiate and steer corrective actions in case of deviations Participate and support company sponsored initiatives such as Quality, HACCP, Lean Manufacturing, Employee Safety and Production systems Required Skills: Knowledge, Skills and Experience Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required Strong knowledge of food and hygiene regulations (HACCP) Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Strong communication and organizational skills Leadership skills Good knowledge of Microsoft Office and Windows-based computer applications PI
Jan 19, 2019
Role Purpose Statement: Seeking an outgoing candidate who thrives in a fast paced production environment and enjoys managing a group of employees in the preparation of high quality airline meals in accordance with company standards, menu specifications and production schedules. Additionally, this candidate needs to monitor and engage employees in all safety & performance initiatives. Main Accountabilities Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Supervise, coordinate and control employees in food storage (e.g. maintaining tidiness, following the first in - first out principle) Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of direct reports Other duties as deemed necessary Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership Guide, motivate and develop staff within the Human Resources policies Make the company's values and management principles live in the department(s) Manage productivity hours and costs in the area of responsibility; initiate and steer corrective actions in case of deviations Participate and support company sponsored initiatives such as Quality, HACCP, Lean Manufacturing, Employee Safety and Production systems Required Skills: Knowledge, Skills and Experience Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required Strong knowledge of food and hygiene regulations (HACCP) Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Strong communication and organizational skills Leadership skills Good knowledge of Microsoft Office and Windows-based computer applications PI
Overview: About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world?s leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World?s Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter . Description: Responsibilities: Coordinate, plan, participate, and supervise the production, preparation and presentation of food. Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned. Qualifications: Qualifications: Candidate will possess two to three years of post-high school education, preferably a culinary degree. Two to three year?s experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred. Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills. Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer ? Minority/Female/Disability/Veteran
Jan 19, 2019
Overview: About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world?s leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World?s Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter . Description: Responsibilities: Coordinate, plan, participate, and supervise the production, preparation and presentation of food. Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned. Qualifications: Qualifications: Candidate will possess two to three years of post-high school education, preferably a culinary degree. Two to three year?s experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred. Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills. Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer ? Minority/Female/Disability/Veteran
Job Summary: Disney Magic, Disney Wonder, Disney Dream, Disney Fantasy, Disney Cruise Line Responsibilities: Ensure every food item leaving the Galley is of the highest quality in flavor and presentation Lead multi-cultural culinary team of 12 - 20 Crew members from commis chefs to CDP's toward completion of daily work assignment Hand on and responsible for own assigned section within the galley and lead entire galley team in absence of the Chef De Cuisine Execute proper menu preparation for all allergy and special dietary needs; ensure training and preparation are in accordance with strict company guidelines Meet or exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements in area of responsibility; prepare and lead culinary team through multiple internal inspections conducted on a weekly basis Execute company recipe guidelines for assigned area of responsibility via recipe booklets, plate presentation and audits Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations Act as liaison between galley crew, CDC and Manager Food Operations Together with the Chef De Cuisine, maintain food quality standards during storage, production and service Assist Chef De Cuisine in meeting food cost budgets and targets as set by the Manager Food operations onboard Understand, monitor and ensure opening and closing procedures for all kitchens and production areas; ensure follow through with Cooks & Stewards Monitor handling and maintenance of operating equipment; proactively report maintenance needs through onboard electronic maintenance request system Facilitate daily menu presentation and food tasting Provide performance feedback of entire team to the Chef De Cuisine Basic Qualifications: Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship Minimum three- to four years' experience of which at least two years working as Chef de Partie (including apprentice ship) experience in a high volume kitchen environment Ability to take ownership and lead culinary team within assigned area of responsibility Demonstrate natural initiative to undertake or continue a task or activity without regular supervision Demonstrated leadership and ability to successfully manage multi-functional and diverse areas Able to work under pressure of tight timeframes, deadlines and dollar goals Must be proficient in all stations in the kitchen Demonstrated proficiency in safe food handling, HACCP / USPH Ability to follow standardized recipes and proficiency in recipe conversion Strong written and verbal communication skills Good time management and organizational skills Basic computer knowledge Additional Information: This is a SHIPBOARD role. Reports to: Chef de CuisineDirect reports: Up to six (6) Chefs de PartieLevel: Petty Officer/StaffContract Length: Six (6) MonthsApplicants must: Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment Be comfortable living in a confined space with strict rules and regulations Adhere to a structured lifestyle, personally and professionally Your Responsibilities: Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) Complete a pre-employment medical Obtain a criminal background check Bring approved work shoes **Disney Cruise Line is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. About Disney Cruise Line: A leader in the cruise industry, Disney Cruise Line provides a setting where families can reconnect, adults can recharge and children can experience all the magic that Disney has to offer. Guests can sail out of ports around the world on exciting itineraries to the Caribbean, Bahamas, Alaska and Europe, among others. Aboard the fleet of four ships - the Disney Magic, Disney Wonder, Disney Dream and Disney Fantasy - and Disney's private island paradise in the Bahamas - Castaway Cay, crew members provide guests with unparalleled service, enchanting storytelling and immersive family entertainment that only Disney can deliver. About The Walt Disney Company: The Walt Disney Company, together with its subsidiaries and affiliates, is a leading diversified international family entertainment and media enterprise with the following business segments: media networks, parks and resorts, studio entertainment, consumer products and interactive media. From humble beginnings as a cartoon studio in the 1920s to its preeminent name in the entertainment industry today, Disney proudly continues its legacy of creating world-class stories and experiences for every member of the family. Disney's stories, characters and experiences reach consumers and guests from every corner of the globe. With operations in more than 40 countries, our employees and cast members work together to create entertainment experiences that are both universally and locally cherished. This position is with Magical Cruise Company, Limited, which is part of a business segment we call Disney Cruise Line.
Jan 19, 2019
Full time
Job Summary: Disney Magic, Disney Wonder, Disney Dream, Disney Fantasy, Disney Cruise Line Responsibilities: Ensure every food item leaving the Galley is of the highest quality in flavor and presentation Lead multi-cultural culinary team of 12 - 20 Crew members from commis chefs to CDP's toward completion of daily work assignment Hand on and responsible for own assigned section within the galley and lead entire galley team in absence of the Chef De Cuisine Execute proper menu preparation for all allergy and special dietary needs; ensure training and preparation are in accordance with strict company guidelines Meet or exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements in area of responsibility; prepare and lead culinary team through multiple internal inspections conducted on a weekly basis Execute company recipe guidelines for assigned area of responsibility via recipe booklets, plate presentation and audits Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations Act as liaison between galley crew, CDC and Manager Food Operations Together with the Chef De Cuisine, maintain food quality standards during storage, production and service Assist Chef De Cuisine in meeting food cost budgets and targets as set by the Manager Food operations onboard Understand, monitor and ensure opening and closing procedures for all kitchens and production areas; ensure follow through with Cooks & Stewards Monitor handling and maintenance of operating equipment; proactively report maintenance needs through onboard electronic maintenance request system Facilitate daily menu presentation and food tasting Provide performance feedback of entire team to the Chef De Cuisine Basic Qualifications: Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship Minimum three- to four years' experience of which at least two years working as Chef de Partie (including apprentice ship) experience in a high volume kitchen environment Ability to take ownership and lead culinary team within assigned area of responsibility Demonstrate natural initiative to undertake or continue a task or activity without regular supervision Demonstrated leadership and ability to successfully manage multi-functional and diverse areas Able to work under pressure of tight timeframes, deadlines and dollar goals Must be proficient in all stations in the kitchen Demonstrated proficiency in safe food handling, HACCP / USPH Ability to follow standardized recipes and proficiency in recipe conversion Strong written and verbal communication skills Good time management and organizational skills Basic computer knowledge Additional Information: This is a SHIPBOARD role. Reports to: Chef de CuisineDirect reports: Up to six (6) Chefs de PartieLevel: Petty Officer/StaffContract Length: Six (6) MonthsApplicants must: Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment Be comfortable living in a confined space with strict rules and regulations Adhere to a structured lifestyle, personally and professionally Your Responsibilities: Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) Complete a pre-employment medical Obtain a criminal background check Bring approved work shoes **Disney Cruise Line is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. About Disney Cruise Line: A leader in the cruise industry, Disney Cruise Line provides a setting where families can reconnect, adults can recharge and children can experience all the magic that Disney has to offer. Guests can sail out of ports around the world on exciting itineraries to the Caribbean, Bahamas, Alaska and Europe, among others. Aboard the fleet of four ships - the Disney Magic, Disney Wonder, Disney Dream and Disney Fantasy - and Disney's private island paradise in the Bahamas - Castaway Cay, crew members provide guests with unparalleled service, enchanting storytelling and immersive family entertainment that only Disney can deliver. About The Walt Disney Company: The Walt Disney Company, together with its subsidiaries and affiliates, is a leading diversified international family entertainment and media enterprise with the following business segments: media networks, parks and resorts, studio entertainment, consumer products and interactive media. From humble beginnings as a cartoon studio in the 1920s to its preeminent name in the entertainment industry today, Disney proudly continues its legacy of creating world-class stories and experiences for every member of the family. Disney's stories, characters and experiences reach consumers and guests from every corner of the globe. With operations in more than 40 countries, our employees and cast members work together to create entertainment experiences that are both universally and locally cherished. This position is with Magical Cruise Company, Limited, which is part of a business segment we call Disney Cruise Line.
Overview: Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Description: Coordinate, plan, participate, and supervise the production, preparation and presentation of food. Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned. Qualifications: Candidate will possess two to three years of post-high school education, preferably a culinary degree. Two to three year's experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred. Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills. Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.
Jan 19, 2019
Full time
Overview: Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Description: Coordinate, plan, participate, and supervise the production, preparation and presentation of food. Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned. Qualifications: Candidate will possess two to three years of post-high school education, preferably a culinary degree. Two to three year's experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred. Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills. Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.
Sous Chefs at Sister City are responsible for providing restaurant guests excellent food and consistency in an attractive environment with professional service. Sous Chefs report to the Executive Chef. Sous Chefs manage culinary functions to meet food quality goals, the company's financial goals, facilities maintenance, and personnel development objectives. Sous Chefs carry out supervisory responsibilities in accordance with the organization's policies and applicable laws adhering to all food safety and sanitation regulations. Food Handlers Certification is desired. PRIMARY RESPONSIBILITIE Provide consistent quality and presentation of all food to the guests. On going training and communicating to the staff to maintain standards. Produce food on a timely basis and ensure that servers are well educated regarding the menu. Daily lineups, weekly menu meetings, and new server training programs. Assist the restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chefs responsibility to bring the problem promptly to the attention of the Executive Chef. Assist in filling any open positions with qualified candidates. Able to work all stations in the kitchen if necessary. Communicate with the kitchen staff, identifying staff that have potential to grow within the restaurant and company, as well as providing necessary training as positions open. QUALIFICATIONS Ability to communicate in verbal and written English with guests, management, and co-workers to their understanding. Prioritize and organize work assignments, have timely follow up and execution. Have superb time management skills. Ability to comply with physical demands: Sit, walk, and stand continuously. Lift/carry 25 lbs (frequently) and 50 lbs (occasionally). Bend, squat and reach above shoulder level. Knowledge and understanding of Sister City and Floret culture & initiatives Ability to compute basic mathematical calculations. Must be able to maintain a flexible work schedule. REQUIRED EDUCATION and/or EXPERIENCE 2 years experience in similar position prefered. More detail about Sister City, please visit
Jan 19, 2019
Full time
Sous Chefs at Sister City are responsible for providing restaurant guests excellent food and consistency in an attractive environment with professional service. Sous Chefs report to the Executive Chef. Sous Chefs manage culinary functions to meet food quality goals, the company's financial goals, facilities maintenance, and personnel development objectives. Sous Chefs carry out supervisory responsibilities in accordance with the organization's policies and applicable laws adhering to all food safety and sanitation regulations. Food Handlers Certification is desired. PRIMARY RESPONSIBILITIE Provide consistent quality and presentation of all food to the guests. On going training and communicating to the staff to maintain standards. Produce food on a timely basis and ensure that servers are well educated regarding the menu. Daily lineups, weekly menu meetings, and new server training programs. Assist the restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chefs responsibility to bring the problem promptly to the attention of the Executive Chef. Assist in filling any open positions with qualified candidates. Able to work all stations in the kitchen if necessary. Communicate with the kitchen staff, identifying staff that have potential to grow within the restaurant and company, as well as providing necessary training as positions open. QUALIFICATIONS Ability to communicate in verbal and written English with guests, management, and co-workers to their understanding. Prioritize and organize work assignments, have timely follow up and execution. Have superb time management skills. Ability to comply with physical demands: Sit, walk, and stand continuously. Lift/carry 25 lbs (frequently) and 50 lbs (occasionally). Bend, squat and reach above shoulder level. Knowledge and understanding of Sister City and Floret culture & initiatives Ability to compute basic mathematical calculations. Must be able to maintain a flexible work schedule. REQUIRED EDUCATION and/or EXPERIENCE 2 years experience in similar position prefered. More detail about Sister City, please visit
A Sous Chef is responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. What will I be doing? As Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, an Executive Chef would be responsible for performing the following tasks to the highest standards: Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward What are we looking for? Minimum 5 years of culinary experience, with a minimum of 2 years in a supervisory/lead role Must have experience either in a hotel or high-volume, full-service restaurant environment Must have open availability to work varying days and hours with no schedule restrictions Experience in a Chef role preferred, but not required Luxury/fine dining experience preferred Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! EOE/AA/Disabled/Veterans
Jan 19, 2019
A Sous Chef is responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. What will I be doing? As Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, an Executive Chef would be responsible for performing the following tasks to the highest standards: Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward What are we looking for? Minimum 5 years of culinary experience, with a minimum of 2 years in a supervisory/lead role Must have experience either in a hotel or high-volume, full-service restaurant environment Must have open availability to work varying days and hours with no schedule restrictions Experience in a Chef role preferred, but not required Luxury/fine dining experience preferred Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! EOE/AA/Disabled/Veterans
Overview Every day is an opportunity for our associates to deeply connect with people in a profound and personal way. Our associates are the core of our mission and we know that offering them genuine rewards and heart filling job satisfaction is the key to our success as a company. Here you'll find opportunities to grow your career at any level whether you have direct contact with resident or support someone who does, and be inspired personally. With over 60,000 associates, there's a place for you to make a difference in lives of the families we serve throughout our continuum of care. Responsibilities Assists the chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service. Prepares and coordinates daily dinners from standardized recipes.Oversees breakfast and lunch for quality assurance meal presentation and portion control.Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored properly.Coordinates prep for following day's menu.Maintains kitchen cleanliness and food preparation according to state and local health department code requirements.Assists with food and supply inventory control systems, informs Food Service Director of all production needs.Keeps waste to a minimum by utilizing food storage and food recycling techniques. Employs appropriate loss prevention procedures.Performs a pre-meal meeting with food servers to review details of daily menu.Ensures all kitchen equipment is in working order and kept clean at all times.Oversees the proper inventory, storage, and use of cleaning chemicals.Assists in menu and recipe development.Assists with banquets and food displays.Assists in the scheduling of cooks and utility workers to maintain compliance with budgetary guidelines.Assists in the adherence to maintaining budget compliance for daily food cost. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications Education and Experience Associate or Bachelor's degree in culinary arts or an equivalent combination of education and food preparation experience in a directly related field. One to three years food preparation experience to include sauces, soups, meat and seafood. Supervisory experience and working knowledge of banquet production and planning is preferred. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications. Management/Decision Making Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Understands principles of food preparation and culinary terminology. Understands and applies sanitation principles. Capable of managing multiple job tasks including the preparing of several foods at the same time. Ability to coordinate the daily production of menus, recipes and food preparation. Ability to work with interruptions and in a stressful environment. Ability to manage and motivate employees with varied levels of experience and expertise. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Use hands and fingers to handle or feel On-Call on an as needed basis Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace.
Jan 19, 2019
Full time
Overview Every day is an opportunity for our associates to deeply connect with people in a profound and personal way. Our associates are the core of our mission and we know that offering them genuine rewards and heart filling job satisfaction is the key to our success as a company. Here you'll find opportunities to grow your career at any level whether you have direct contact with resident or support someone who does, and be inspired personally. With over 60,000 associates, there's a place for you to make a difference in lives of the families we serve throughout our continuum of care. Responsibilities Assists the chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service. Prepares and coordinates daily dinners from standardized recipes.Oversees breakfast and lunch for quality assurance meal presentation and portion control.Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored properly.Coordinates prep for following day's menu.Maintains kitchen cleanliness and food preparation according to state and local health department code requirements.Assists with food and supply inventory control systems, informs Food Service Director of all production needs.Keeps waste to a minimum by utilizing food storage and food recycling techniques. Employs appropriate loss prevention procedures.Performs a pre-meal meeting with food servers to review details of daily menu.Ensures all kitchen equipment is in working order and kept clean at all times.Oversees the proper inventory, storage, and use of cleaning chemicals.Assists in menu and recipe development.Assists with banquets and food displays.Assists in the scheduling of cooks and utility workers to maintain compliance with budgetary guidelines.Assists in the adherence to maintaining budget compliance for daily food cost. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications Education and Experience Associate or Bachelor's degree in culinary arts or an equivalent combination of education and food preparation experience in a directly related field. One to three years food preparation experience to include sauces, soups, meat and seafood. Supervisory experience and working knowledge of banquet production and planning is preferred. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications. Management/Decision Making Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Understands principles of food preparation and culinary terminology. Understands and applies sanitation principles. Capable of managing multiple job tasks including the preparing of several foods at the same time. Ability to coordinate the daily production of menus, recipes and food preparation. Ability to work with interruptions and in a stressful environment. Ability to manage and motivate employees with varied levels of experience and expertise. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Use hands and fingers to handle or feel On-Call on an as needed basis Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace.
Akwesasne Mohawk Casino
Hogansburg, Bombay, NY, USA
Akwesasne Mohawk Casino ResortBingo Hotel SpaAkwesasne Mohawk Casino Resort is seeking to fill the following positions:Chef de CuisineExecutive Sous ChefAnd Many More Full-Time & Part-Time Positions Available.Great Benefits:Medical/Dental/Vision Coverage for Full-time employees401K, & Life Insurance for both full & part-timePaid Time Off/Holidays, Employee Assistance Programs, Wellness Events, Food Discounts, Employee Discounts, Free Meals and many other Associate Incentive Programs available throughout the year."The Mohawk Gaming Enterprise is an Equal Employment Opportunity Employer."Adirondack Daily Enterprise. Category: , Keywords: Chef
Jan 19, 2019
Full time
Akwesasne Mohawk Casino ResortBingo Hotel SpaAkwesasne Mohawk Casino Resort is seeking to fill the following positions:Chef de CuisineExecutive Sous ChefAnd Many More Full-Time & Part-Time Positions Available.Great Benefits:Medical/Dental/Vision Coverage for Full-time employees401K, & Life Insurance for both full & part-timePaid Time Off/Holidays, Employee Assistance Programs, Wellness Events, Food Discounts, Employee Discounts, Free Meals and many other Associate Incentive Programs available throughout the year."The Mohawk Gaming Enterprise is an Equal Employment Opportunity Employer."Adirondack Daily Enterprise. Category: , Keywords: Chef
Candidate must have the ability to execute & supervise all areas of the kitchen. Ideal candidate will be able to follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. Must have the ability to work closely with Chef on food quality, cost, payroll and implement new menus. Will create and foster a sanitary, productive, and team oriented work environment. Must be able to work a flexible schedule to include evenings, weekends and holidays. World-class jazz music meets mouth-watering cuisine at Charleston Grill. Chef Michelle Weaver takes local delicacies to innovative new heights with a heavenly mix of delightful dishes. General Manager Mickey Bakst and his staff have carefully curated an ambiance that is all at once mellow and lively, traditional and contemporary. Soft jazz bounces off of wood-paneled walls and crisp, white tablecloths. Servers trained in the French tradition delight guests with each menu suggestion and wine pairing. Seamless service, orchestrated by the attentive, knowledgeable and approachable staff, sets the stage for an unforgettable dining experience. Requirements Supervise entire kitchen operation in absence of the Executive Chef. Train and supervise employees. Schedule production work for employees. Check staffing, uniforms, and daily production sheets. Review quality of product. Coordinate units of kitchen operation. Assist with controlling food costs and requisitioning necessary supplies. Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation. Ensure that meals are prepared and delivered on time and in acceptable quantity and quality. Test, write, and standardize recipes. Establish and create written standards for execution. Assist with developing new menu items to allow the hotel to compete with other restaurants in the area. Review the daily activities; check the following: house count, forecasted covers for each outlet, catering activity, purchases, meetings, appointments, and VIP/special guests. Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Assist with monthly culinary inventories. Monitor monthly status of all accrual categories, i.e., linen, table ware, food supplies, etc. Assist with the recruiting, hiring, evaluation, training and discipline of all hourly employees to ensure consistency in administering direction; follow up with corrections where needed. Tour kitchen facilities daily; monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to divisional standards; rectify any deficiencies with respective personnel. Handle disciplinary problems and counsel employees. Ensure that all staff attend required training in hazardous communication, safety, and sanitation as established by local and government regulations. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Thoroughly train culinary staff (preparation and cooking of all dishes) and service staff (plating). Assist staff with their job functions to ensure optimum service to guests. Promote positive guest relations at all times. Observe guest reactions and confer frequently with staff to ensure guest satisfaction; monitor and handle guest complaints. Maintain complete knowledge of all hotel features/services and hours of operation. Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community. Be knowledgeable of, implement, communicate, and comply with policies of Belmond Hotels, Belmond Charleston Place, and its Hotel Human Resources Department. Practice emergency procedures in compliance with hotel/company standards; react and assist in hotel emergency situations as needed. Be an ambassador of the hotel and the company at all times, in and out of the work place. Ensure security and confidentiality of all guest and hotel information. Ability to work all stations in kitchen. Ability to satisfactorily communicate in English with guests, management and employees to their understanding. Ability to work a ten hour shift, five or six days per week in hot, noisy and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests'/employees' needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details. Ability to input and access information into property management system. Ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work assignments; delegate work. Ability to remain calm, courteous and professional with demanding/difficult guests and/or situations. Knowledge of fire and building codes. Understanding of the luxury hotel/culinary environment. Preferred: ability to communicate in a second language, preferably Spanish; certification in CPR. Benefits Belmond Charleston Place provides a comprehensive benefits package for full-time employees including medical, dental, vision, disability, life and AD&D insurance. You are eligible for the majority of these plans after 60 days of full-time employment. The effective date will be the first of the month following your 60th day worked. We also offer 401(k) retirement savings plan, paid vacation and holidays, as well as tuition assistance.
Jan 19, 2019
Full time
Candidate must have the ability to execute & supervise all areas of the kitchen. Ideal candidate will be able to follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. Must have the ability to work closely with Chef on food quality, cost, payroll and implement new menus. Will create and foster a sanitary, productive, and team oriented work environment. Must be able to work a flexible schedule to include evenings, weekends and holidays. World-class jazz music meets mouth-watering cuisine at Charleston Grill. Chef Michelle Weaver takes local delicacies to innovative new heights with a heavenly mix of delightful dishes. General Manager Mickey Bakst and his staff have carefully curated an ambiance that is all at once mellow and lively, traditional and contemporary. Soft jazz bounces off of wood-paneled walls and crisp, white tablecloths. Servers trained in the French tradition delight guests with each menu suggestion and wine pairing. Seamless service, orchestrated by the attentive, knowledgeable and approachable staff, sets the stage for an unforgettable dining experience. Requirements Supervise entire kitchen operation in absence of the Executive Chef. Train and supervise employees. Schedule production work for employees. Check staffing, uniforms, and daily production sheets. Review quality of product. Coordinate units of kitchen operation. Assist with controlling food costs and requisitioning necessary supplies. Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation. Ensure that meals are prepared and delivered on time and in acceptable quantity and quality. Test, write, and standardize recipes. Establish and create written standards for execution. Assist with developing new menu items to allow the hotel to compete with other restaurants in the area. Review the daily activities; check the following: house count, forecasted covers for each outlet, catering activity, purchases, meetings, appointments, and VIP/special guests. Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Assist with monthly culinary inventories. Monitor monthly status of all accrual categories, i.e., linen, table ware, food supplies, etc. Assist with the recruiting, hiring, evaluation, training and discipline of all hourly employees to ensure consistency in administering direction; follow up with corrections where needed. Tour kitchen facilities daily; monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to divisional standards; rectify any deficiencies with respective personnel. Handle disciplinary problems and counsel employees. Ensure that all staff attend required training in hazardous communication, safety, and sanitation as established by local and government regulations. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Thoroughly train culinary staff (preparation and cooking of all dishes) and service staff (plating). Assist staff with their job functions to ensure optimum service to guests. Promote positive guest relations at all times. Observe guest reactions and confer frequently with staff to ensure guest satisfaction; monitor and handle guest complaints. Maintain complete knowledge of all hotel features/services and hours of operation. Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community. Be knowledgeable of, implement, communicate, and comply with policies of Belmond Hotels, Belmond Charleston Place, and its Hotel Human Resources Department. Practice emergency procedures in compliance with hotel/company standards; react and assist in hotel emergency situations as needed. Be an ambassador of the hotel and the company at all times, in and out of the work place. Ensure security and confidentiality of all guest and hotel information. Ability to work all stations in kitchen. Ability to satisfactorily communicate in English with guests, management and employees to their understanding. Ability to work a ten hour shift, five or six days per week in hot, noisy and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests'/employees' needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details. Ability to input and access information into property management system. Ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work assignments; delegate work. Ability to remain calm, courteous and professional with demanding/difficult guests and/or situations. Knowledge of fire and building codes. Understanding of the luxury hotel/culinary environment. Preferred: ability to communicate in a second language, preferably Spanish; certification in CPR. Benefits Belmond Charleston Place provides a comprehensive benefits package for full-time employees including medical, dental, vision, disability, life and AD&D insurance. You are eligible for the majority of these plans after 60 days of full-time employment. The effective date will be the first of the month following your 60th day worked. We also offer 401(k) retirement savings plan, paid vacation and holidays, as well as tuition assistance.