28 hospitality jobs found

LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Planning, Global Merchandise, Global Technology Solutions, Attractions, Growth Enterprises - offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit and follow us on Twitter and LEGENDS ATTRACTIONS Global Attractions is the newest business vertical and is quickly expanding. Starting with One World Observatory sitting high above Manhattan at the top of the tallest building in the Western hemisphere and now expanding all over the world, the Attractions vertical brings together all of Legends 360-degree capabilities to develop unparalleled experience in one awe-inspiring space, featuring some of the most spectacular views and newest technology around the world. For each location, we operate the tour experience, ticket sales, hospitality offerings, special events, and sponsorship - all to elevate the guest experience at the top. Some of the venues include One World Observatory in NYC, The Observation Deck at JBG Tower, The View at the Shard in London, Sky View Observatory in Seattle, Skyrise Miami, and View Boston. ONE WORLD OBSERVATORY Positioned at the top of One World Trade Center, the tallest building in the Western Hemisphere, on levels 100, 101, and 102 - One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views - which evoke feelings of the City's signature pride, hope and determination - including special interactive experiences and dining options, plus a sit-down restaurant. In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing) THE ROLE The Banquet / Event Chef is responsible for directing and administering the planning, preparation, production, and control of all banquet's culinary operations for over 100 special events annually in ASPIRE, our event space at One World Observatory. The Banquet / Event Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS To perform this job successfully, a considered candidate must be able to perform each essential duty below at the highest level. Works both independently & in conjunction with the Executive Chef on food production and seasonal menu development for the Special Events Department. Develops and tests recipes as well as new techniques for food preparation and presentation, maintaining brand quality set by Executive Chef and Special Events Department. Contribute to the creation of menus and recipes, including all cost analysis. Ensure a high standard and consistent food qualities in both presentation and preparation. Manage, develop, train, and motivate a team of culinary employees and temporary labor staff. Oversee and taste all food quality before events take place. Understanding of Event Orders and menus to effectively identify purchasing and/or requisition needs in a timely manner as set by Purchasing Manager. Utilize event calendar and work with catering team to forecast labor and expenses. Ensure agreement of delivery times, amounts and special arrangements as communicated in EO's. Align with the Executive Chef / Special Events Department to discuss the client's expectations. Prepare schedules and ensure that the culinary team is properly staffed (pre-event, during the event and post event clean up). Attend weekly pre-function meetings with Kitchen Staff, Event Staff and review all information pertinent to events as needed. Communicate service needs throughout the function to all entities involved. Maintain high standards of sanitation and cleanliness according to NYC DOH Standards Oversee repair and maintenance of banquet kitchen equipment. Report and document hazardous conditions or unsafe practices within the work environment. Proficient safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training. Must be flexible to work extended hours in relation to business demands, including late nights, weekends, holidays, supporting Special Events. Other duties as assigned by the Executive Chef include but are not limited to assisting in other Food and Beverage Outlets when operationally necessary. Ensure all closing duties for all involved kitchens / spaces are completed. QUALIFICATIONS The requirements listed below are representative of the knowledge, skill, and/or ability required. Must have a minimum of 5 years of experience executing events ranging from 50 guest - 500 guests. Strong a la carte and fine dining culinary background. Detailed knowledge of menu creation, food trends, ingredients, taste profiles and aesthetics. Complete knowledge of Banquet and Event service requirements and building services for high end event venues. Experienced in leading a staff of 10 or more associates, including managers. Proven track record in improving kitchen efficiencies, product quality, and relative costs. Must have excellent leadership, team building and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment and be responsible for DOH inspections and preparedness. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Adhere to the Legends Uniform and Grooming guidelines. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Customer service oriented with the ability to interact with all levels of management. Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Associate degree or higher in Food and Beverage. High School or Culinary Arts Degrees. Preferred The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Required NYC Food Handler's Certificate Preferred ServSafe-Certificate COMPENSATION Competitive salary $70,000 - $80,000, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

In order to be considered for this role, after clicking "apply now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Planning, Global Merchandise, Global Technology Solutions, Attractions, Growth Enterprises - offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit and follow us on Twitter and LEGENDS ATTRACTIONS Global Attractions is the newest business vertical and is quickly expanding. Starting with One World Observatory sitting high above Manhattan at the top of the tallest building in the Western hemisphere and now expanding all over the world, the Attractions vertical brings together all of Legends 360-degree capabilities to develop unparalleled experience in one awe-inspiring space, featuring some of the most spectacular views and newest technology around the world. For each location, we operate the tour experience, ticket sales, hospitality offerings, special events, and sponsorship - all to elevate the guest experience at the top. Some of the venues include One World Observatory in NYC, The Observation Deck at JBG Tower, The View at the Shard in London, Sky View Observatory in Seattle, Skyrise Miami, and View Boston. ONE WORLD OBSERVATORY Positioned at the top of One World Trade Center, the tallest building in the Western Hemisphere, on levels 100, 101, and 102 - One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views - which evoke feelings of the City's signature pride, hope and determination - including special interactive experiences and dining options, plus a sit-down restaurant. In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing) THE ROLE The Banquet / Event Chef is responsible for directing and administering the planning, preparation, production, and control of all banquet's culinary operations for over 100 special events annually in ASPIRE, our event space at One World Observatory. The Banquet / Event Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS To perform this job successfully, a considered candidate must be able to perform each essential duty below at the highest level. Works both independently & in conjunction with the Executive Chef on food production and seasonal menu development for the Special Events Department. Develops and tests recipes as well as new techniques for food preparation and presentation, maintaining brand quality set by Executive Chef and Special Events Department. Contribute to the creation of menus and recipes, including all cost analysis. Ensure a high standard and consistent food qualities in both presentation and preparation. Manage, develop, train, and motivate a team of culinary employees and temporary labor staff. Oversee and taste all food quality before events take place. Understanding of Event Orders and menus to effectively identify purchasing and/or requisition needs in a timely manner as set by Purchasing Manager. Utilize event calendar and work with catering team to forecast labor and expenses. Ensure agreement of delivery times, amounts and special arrangements as communicated in EO's. Align with the Executive Chef / Special Events Department to discuss the client's expectations. Prepare schedules and ensure that the culinary team is properly staffed (pre-event, during the event and post event clean up). Attend weekly pre-function meetings with Kitchen Staff, Event Staff and review all information pertinent to events as needed. Communicate service needs throughout the function to all entities involved. Maintain high standards of sanitation and cleanliness according to NYC DOH Standards Oversee repair and maintenance of banquet kitchen equipment. Report and document hazardous conditions or unsafe practices within the work environment. Proficient safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training. Must be flexible to work extended hours in relation to business demands, including late nights, weekends, holidays, supporting Special Events. Other duties as assigned by the Executive Chef include but are not limited to assisting in other Food and Beverage Outlets when operationally necessary. Ensure all closing duties for all involved kitchens / spaces are completed. QUALIFICATIONS The requirements listed below are representative of the knowledge, skill, and/or ability required. Must have a minimum of 5 years of experience executing events ranging from 50 guest - 500 guests. Strong a la carte and fine dining culinary background. Detailed knowledge of menu creation, food trends, ingredients, taste profiles and aesthetics. Complete knowledge of Banquet and Event service requirements and building services for high end event venues. Experienced in leading a staff of 10 or more associates, including managers. Proven track record in improving kitchen efficiencies, product quality, and relative costs. Must have excellent leadership, team building and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment and be responsible for DOH inspections and preparedness. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Adhere to the Legends Uniform and Grooming guidelines. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Customer service oriented with the ability to interact with all levels of management. Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Associate degree or higher in Food and Beverage. High School or Culinary Arts Degrees. Preferred The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Required NYC Food Handler's Certificate Preferred ServSafe-Certificate COMPENSATION Competitive salary $70,000 - $80,000, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

Description LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Planning, Global Merchandise, Global Technology Solutions, Attractions, Growth Enterprises - offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit and follow us on Twitter and LEGENDS ATTRACTIONS Global Attractions is the newest business vertical and is quickly expanding. Starting with One World Observatory sitting high above Manhattan at the top of the tallest building in the Western hemisphere and now expanding all over the world, the Attractions vertical brings together all of Legends 360-degree capabilities to develop unparalleled experience in one awe-inspiring space, featuring some of the most spectacular views and newest technology around the world. For each location, we operate the tour experience, ticket sales, hospitality offerings, special events, and sponsorship - all to elevate the guest experience at the top. Some of the venues include One World Observatory in NYC, The Observation Deck at JBG Tower, The View at the Shard in London, Sky View Observatory in Seattle, Skyrise Miami, and View Boston. ONE WORLD OBSERVATORY Positioned at the top of One World Trade Center, the tallest building in the Western Hemisphere, on levels 100, 101, and 102 - One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views - whichevoke feelings of the City's signature pride, hope and determination - including special interactive experiences and dining options, plus a sit-down restaurant. In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing) THE ROLE The Banquet / Event Chef is responsible for directing and administering the planning, preparation, production, and control of all banquet's culinary operations for over 100 special events annually in ASPIRE, our event space at One World Observatory. The Banquet / Event Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS To perform this job successfully, a considered candidate must be able to perform each essential duty below at the highest level. Works both independently & in conjunction with the Executive Chef on food production and seasonal menu development for the Special Events Department. Develops and tests recipes as well as new techniques for food preparation and presentation, maintaining brand quality set by Executive Chef and Special Events Department. Contribute to the creation of menus and recipes, including all cost analysis. Ensure a high standard and consistent food qualities in both presentation and preparation. Manage, develop, train, and motivate a team of culinary employees and temporary labor staff. Oversee and taste all food quality before events take place. Understanding of Event Orders and menus to effectively identify purchasing and/or requisition needs in a timely manner as set by Purchasing Manager. Utilize event calendar and work with catering team to forecast labor and expenses. Ensure agreement of delivery times, amounts and special arrangements as communicated in EO's. Align with the Executive Chef / Special Events Department to discuss the client's expectations. Prepare schedules and ensure that the culinary team is properly staffed (pre-event, during the event and post event clean up). Attend weekly pre-function meetings with Kitchen Staff, Event Staff and review all information pertinent to events as needed. Communicate service needs throughout the function to all entities involved. Maintain high standards of sanitation and cleanliness according to NYC DOH Standards Oversee repair and maintenance of banquet kitchen equipment. Report and document hazardous conditions or unsafe practices within the work environment. Proficient safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training. Must be flexible to work extended hours in relation to business demands, including late nights, weekends, holidays, supporting Special Events. Other duties as assigned by the Executive Chef include but are not limited to assisting in other Food and Beverage Outlets when operationally necessary. Ensure all closing duties for all involved kitchens / spaces are completed. QUALIFICATIONS The requirements listed below are representative of the knowledge, skill, and/or ability required. Must have a minimum of 5 years of experience executing events ranging from 50 guest - 500 guests. Strong a la carte and fine dining culinary background. Detailed knowledge of menu creation, food trends, ingredients, taste profiles and aesthetics. Complete knowledge of Banquet and Event service requirements and building services for high end event venues. Experienced in leading a staff of 10 or more associates, including managers. Proven track record in improving kitchen efficiencies, product quality, and relative costs. Must have excellent leadership, team building and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment and be responsible for DOH inspections and preparedness. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Adhere to the Legends Uniform and Grooming guidelines. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Customer service oriented with the ability to interact with all levels of management. Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Associate degree or higher in Food and Beverage. High School or Culinary Arts Degrees. Preferred The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Required NYC Food Handler's Certificate Preferred ServSafe-Certificate COMPENSATIONCompetitive salary $70,000 - $80,000, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus.Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

Become Part of the TPG Hotels, Resorts & Marina Team TPG Hotels, Resorts & Marina's is widely recognized as one of the nation's premier hotel management companies. We are a national operator of hospitality assets across the entire chain scale, from focused-service hotels and lifestyle/resort properties to upper upscale luxury hotels and nautically based hospitality assets. Whether an investment partner or straight third-party operator, we are always operating on behalf of capital partners, and our role as entrusted stewards is to deliver top performance for our guests, investors and to fulfill the brand promise. Joining the Team gives you a rewarding career opportunity with a nationally ranked hospitality management company that focuses on customer satisfaction and personal growth. We pride ourselves in continually seeking motivated team members who believe guest service is the top priority. We are looking for a talented Banquet Chef to join our team at the beautiful Boston Marriott Newton! Overview The Banquet Chef manages staff and day-to-day banquet kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. Creates and recommends menu changes to achieve guest satisfaction. Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. Contributes to and recommends budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning. Ensure Banquet Event Orders are reviewed closely to understand and provide all detailed items in accordance with guests' wishes. Manage staff schedules to ensure adequate coverage while managing the department budget. Train and motivate associates to have positive and effective guest relations skills. Ensure staff compliance with all guest service basics such as uniforms, name tags and proper guest greeting. Manage banquet food orders including menus, food preparation and presentation, and food costs. Review and monitor internal control procedures. Report, investigate and resolve violations to policies, procedures and regulations. Review vendors, products and bills to ensure procurement of top quality products at minimum prices and submit recommendations to senior management on internal controls, policies and procedures improvements. Possess knowledge of culinary arts, food & beverage service, hospitality, business and basic accounting principles and practices. Possess organizational skills that result in accurate, timely and thorough work. Ability to effectively and efficiently manage daily operations and resolve operational problems. Ability to appropriately interview, hire, schedule, motivate, train, monitor and address staff performance. Requirements Education plus schooling in culinary arts, hotel and restaurant management or related major. Three or more years of related experience. Familiarity with hospitality industry practices preferred. ServSafe Manager and allergen certification a plus. Must be able to work a flexible schedule, including weekends and holidays. Working Conditions & Physical Effort: Physical work is a primary part of many of our hotel and resort jobs. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling, and lifting to 50 lbs. Some work is performed in an interior hotel environment with equipment and machines. The work involves exposure to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and/or loud noises. The exposure to hazards or physical risks requires following basic safety precautions and use of applicable protective equipment. Benefits: Benefits for Full Time employees may include: Health, Dental and Vision Insurances Disability Insurances Supplemental Life Insurances Identity Theft Protection Flexible Spending Accounts 401(k) Retirement Plan with Company Match Paid Time Off, Vacation and Holidays Employee Assistance Program AMAZING HOTEL DISCOUNTS to any property in the TPG portfolio and MUCH MORE! Benefits vary by location EEO/VET/DISABLED

Additional Information Sign-on Bonus- $ 5000, Relocation Assistance Available. Job Number Job Category Food and Beverage & Culinary Location The Westin Copley Place Boston, 10 Huntington Ave, Boston, Massachusetts, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? Y Position Type Management JOB SUMMARY Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Assists in determining how food should be presented and creates decorative food displays. • Attends daily Banquet Event meetings to review culinary requirements. • Checks the quality of raw and cooked food products to ensure that standards are met. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily Banquet Event Order production needs. • Follows proper handling and right temperature of all food products. • Maintains food preparation handling and correct storage standards. • Manages BEO process including menu development, pricing, tracking and ordering. • Manages food quantities and plating requirements for all banquet functions. • Plans food quantities and plating requirements for all banquet functions. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Recognizes superior quality products, presentations and flavor. • Supports procedures for food & beverage portion and waste controls. Managing Culinary Teams • Communicates production needs to key personnel. • Communicates regularly with employees to ensure performance expectations are clear. • Encourages and builds mutual trust, respect, and cooperation among team members. • Ensures and maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Ensures property policies are administered fairly and consistently. • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Serves as a role model to demonstrate appropriate behaviors. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Supervises banquet kitchen shift operations. • Utilizes an "open door" policy to identify and address employee problems or concerns. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Manages to achieve or exceed budgeted goals. Ensuring Exceptional Customer Service • Empowers employees to provide excellent customer service. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Provides services that are above and beyond for customer satisfaction and retention. • Responds effectively to guest problems and complaints. Managing and Conducting Human Resource Activities • Conducts training when appropriate. • Ensures employees are cross-trained to support successful daily operations. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs). • Ensures disciplinary procedures and documentation support the Peer Review Process. • Participates in training staff on menu items including ingredients, preparation methods and unique tastes. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Trains employees in safety procedures. Additional Responsibilities • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Description Starting pay $20/hr (no experience) and up to $25/hr with verified related experience. Your banquet chef skills will be a great asset to this fast paced, diverse list of clients that Caterstaff has worked with for over 20 years. We work with the top caterers, clubs, corporate dining, higher education and private clients throughout New England. Event locations throughout the greater eastern Massachusetts area. (Boston, North Shore, South Shore, Worcester) We are NOT an app based, national job posting company and have strong, local relationships. Shifts available every day of the week mornings, afternoons and evenings. There is a 5 hour minimum. WE OFFER: -Flexible work schedule -Quick pay option -Referral bonus -Carpooling provided to and from events if not T accessible Working as a chef for Caterstaff: -Passion for executing delicious food -Ability to work well & communicate in a fast paced environment -A positive "can do" and team oriented attitude -Ability to give and take instruction/ feedback without ego -Previous experience in catering, banquet, or fine dining kitchen (or a fast learner with good underlying technique and understanding of fundamentals) -Reliable windows of time that can be booked for on-call work (i.e., you can hold to your commitments) Your work environment: Venues for catering chefs vary. Some work for corporations or caterers and use the same kitchen for every event. Others travel to homes, public meeting halls or reception locations and have to use the kitchen equipment and tools available to them. WE'RE HIRING NOW! YOU WILL RECEIVE A RESPONSE WITHIN 48 HOURS! WE BOOK YOUR FREE TIME! WE BOOK YOUR FREE TIME PM21 About the Organization Since 1991, Caterstaff has been the leader in providing professional service and culinary staff throughout New England. EOE Statement We are an equal employment opportunity employer. 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.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Perfectly situated on famous Peachtree Street in downtown Atlanta, The Candler Hotel, a member of Curio Collection by Hilton, opens today within the historic Candler Building. The boutique-style hotel is a 17-story high-rise originally built in 1906 by Coca-Cola magnate Asa Griggs Candler as Atlanta's first steel skyscraper and is recognized on the National Register of Historic Places. After completing an expansive transformation led by award-winning interior designer Nicole Hollis, the building has been re-imagined as a luxurious, one-of-a-kind hospitality destination. Many of the building's original Beaux-Arts architectural details have been preserved including their marbleized lobby and Tiffany windows. The hotel features 265 graciously appointed guestrooms and suites, a library, a gym outfitted by Peloton, and 6,000-sq. ft. of event space. Additionally, the hotel's historic bank has been transformed into its signature restaurant and bar By George by local celebrity chef Hugh Acheson, a two-time James Beard Foundation Award winner and former contestant on Bravo's Top Chef Masters. Overview The Banquet Houseperson in responsible for the set up, refresh, tear down and maintenance of all meeting space. Responsibilities - Ensure the correct and timely set up of all Banquet Event Order functions. - Maintain the highest standards of cleanliness and sanitation throughout the banquet function space, pre-function space, and storage areas to include the carpet, walls, walks, doors, windows, heating/air conditioning units, etc. - Maintain the banquet storeroom in a neat and organized manner stocked with any and all appropriate supplies necessary for meetings or food service functions. - Breakdown after the completion of functions and ensure that all equipment and supplies are stored properly. - Transport and store tables, chairs, and other equipment. - Refresh meeting rooms as needed. - Notify management of any hazards. - Handle items for "Lost and Found" according to the standards. - Ensure overall guest satisfaction.

In this role, as a Sous Chef, you are skilled in food handling. You are ready to expand what you know about operations. You work well as a team member in a large kitchen. You work equally well as the team lead when needed. You're trusted and respected because your knowledge is sound and you generously share what you know. You also have a keen sense of budget and know what it takes to deliver an exceptional guest experience without compromise, helping meet financial goals. If you're ready to deepen your culinary knowledge and advance as a leader, The Charles Hotel can provide the environment where you can excel. Joining The Charles Hotel surrounds you with entrepreneurial, like-minded peers an independent hotel has to offer. As an employee of The Charles Hotel, you will benefit from: Blue Cross Blue Shield medical insurance starting from $1.16 weekly Access to 401(k) and company match Eight annual paid holidays with an extra personal day Travel benefits across multiple brands Complimentary daily meal Free fitness center $5 discounted daily parking $1000 referral bonus Rate is subject to change. QUALIFICATIONS: 1-3 years experience in a related position. Advanced knowledge of the food profession is required, with an understanding of food and beverage management. Experiential knowledge in the management of people is expected. Effective written and verbal English communication is required A food handling certificate is also required. This position requires full mobility and the ability to regularly lift or move up to 25 pounds and frequently lift or move up to 50 pounds. RESPONSIBILITIES: Use your culinary expertise to coordinate, plan, and oversee the safe production, preparation and presentation of food for exceptional guest experience and increased flow through. Work with the Executive Chef to improve processes that increase safety and optimize profitability. Enable an environment that's engaging, where motivated people want to join, learn, do their best, and advance. Lead a diverse team by modeling the way, by empowering, and coaching throughout the employment life cycle. Ensure smooth operations, and food and environmental safety, for the kitchen. Ensure labor and food costs fall within budget and kitchen equipment functions properly for associate safety and increased productivity. Perform any other duties as requested by management. The Charles Hotel experience reflects the eclecticism that is Cambridge. An urban oasis, The Charles offers something for everyone who is visiting the Boston area. Guests can soak in their academic surrounding by attending a lecture at Harvard, relax with a stroll along the Charles River, explore downtown Boston or dine at some of the Boston and Cambridge area's finest restaurants, including The Charles' own Henrietta's Table. The Charles is an independent property, offering luxurious accommodations and all the comforts of home. Guest rooms combine New England décor with the latest technology. 18,000 square feet of indoor and outdoor banquet space merge to offer an array of options for anyone's next event. Located just minutes from downtown Boston and a variety of world-class attractions, The Charles is a AAA Four Diamond Hotel and a proud member of Preferred Hotels and Resorts. As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in 49 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan Job ID: 24 Full-Time/Part-Time: Full-Time Street: One Bennett St

Compensation Type Yearly Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Location Overview The Sous Chef is responsible for ensuring that all meals coming from the banquet kitchen for events are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B and Banquet managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the banquet kitchen and food production areas; Make cooks aware of daily events so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Know how to compute daily food cost. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report. Prepare daily food production sheets. Cut meat, poultry, seafood according to daily business Qualifications At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.

We have an exciting opportunity for a Pastry Sous Chef to join our DO&CO Family in Boston! What we offer: Weekly Pay Cycle Health Care + 401K. Full time employees are eligible for full benefits; Medical, Dental, Vision & Life Insurance 401k with up to 3% company match for most locations and employees Free on-site employee parking A wonderful workplace to call home, events and fun colleagues Free on-site cafeteria with hot and healthy meals A business where you can have a real impact, we're not afraid of new ideas! Genuine career development opportunities, both nationally and internationally The opportunity to work with and represent one of the most innovative players in the luxury global gourmet entertainment market A day as a Pastry Sous Chef: Assist in managing day-to-day pastry operations and pastry team. Execute Daily Food Service, Quality, Technique, Portion, Presentation and Cost Control. Examine the freshness of ingredients and participate in food tastings. Standardize Production Recipes to ensure consistent quality. Ensure there is no shortages or discrepancies in products or ingredients and inform the Executive Chef accordingly. Manage, motivate, and train pastry team and enforce compliance and issue disciplinary as needed. Participate in the growth of overall catering: Cost, Quality, Presentation, and Innovation. Ensure production processes, quality standards and deadlines are met. Ensure products always meet the meal specifications and the utmost quality standards. Support the Executive Pastry Chef with catering proposals, creativity, cost control, reports, schedule. Ensure availability of kitchen personnel based on business needs. Ensure that appropriate Maintenance and Safety Standards are followed and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintain Culinary Excellence Standards. Train, motivate and manage kitchen personnel and supervise culinary activities as assigned. Identify new pastry techniques and presentations. Responsible for understanding the company's business, goals, culture and challenges. Guarantee credibility to the culinary functions through professional qualifications, experience, leadership, and highest levels of efficiency. Analyse trends, root causes and look for opportunities to improve work environment. Ensure compliance with all policies, practices, and regulations. Provide coaching and trainings to support staff. Conduct meetings with Union Representative as needed. Create and maintain reports as requested by and for management. In case you don't know who we are: We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 32 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly - sometimes beyond our own expectations. Who you are: Excellent interpersonal skills that build trust and instil confidence. Detail-oriented, organized, self-motivated. Ability to deal with heavy workload, work in a team as well as independently, in a fast-paced environment. Ability to accurately monitor and reduce wastage. Excellent communication and interpersonal skills with the ability to work with staff in different functions and levels. Must be able to perform with a sense of urgency and a hands-on approach to kitchen needs. Must complete assign tasks within the given time and meet kitchen ready deadlines. Must have flexible availability. HACCP Knowledge. Minimum of 4 years' culinary experience in a high-volume, full-service kitchens managing at least a team of 5 members. An Associate's Degree in Pastry Arts. Mastery of baking techniques and knowledge of current catering industry trend. Diversity & Inclusion Statement DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic. Other details Pay Type Salary Apply Now

Job Description Catering-Event Chef Upscale Catering and Events Company We are the premier and award-winning catering and events company south of Boston where we turn every event into something special and always memorable. We are looking for a talented Catering-Event Chef to join our team who has a passion for culinary excellence and instilling a positive upbeat environment, being creative, and innovative. Everything we use in our dishes and cuisines is the best and finest of farm-to-table ingredients! Apply today for our opening in Attleboro, MA The responsibilities of this position include but are not limited to: Overseeing the production of all events. Help run the day-to day operations at one of our many busy event venues Working with local farmers, purveyors, and vendors Create new menu items, off-season food tasting, and menu rewrites. Teaching cooking techniques and recipe adherence to cooks. Leading the team and being hands on at specified event sites Ensure state and local hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients, and ending with the finished product. Assist with hiring, training and employee relations issues as needed. Inventory control and management, scheduling, and writing of production & prep lists. Education and/or Experience: Four years or more experience as an Executive Chef in a high-volume kitchen. At least four years' experience as a Chef of events, banquets, and or functions Associate or bachelor's degree in Culinary Arts is helpful. Proficient in Word and Excel Here's a snapshot of our amazing benefits! Flexible work schedules and work/life balance. We offer a comprehensive benefits package that includes health, dental, and vision insurance. 401k with an annual match (must meet eligibility requirements). This is a year-round position with full benefits and limited evening hours - this is a great opportunity for someone looking to get away from 5 closing shifts in a restaurant! Competitive Salary. Training and opportunities for growth! Apply today for our opening today in Attleboro MA For an immediate interview, email your resume to . Meet Your Recruiter Michelle Hollander Executive Recruiter Michelle brings a penchant for the hospitality industry and, in particular, for an amazing ability to connect with people when providing best-in-class client services. She is committed to excellence. In fact, she is tireless when it comes to providing the ultimate in client relations. Michelle is simply a believer in treating others with absolute respect. What sets Michelle apart is her ability to provide exemplary service and her genuine excitement in planning and executing on staffing projects. At the foundation of her success is a meticulous desire to provide first-rate service. This attitude has allowed Michelle to continuously go beyond expectations to produce win-win results for every client and candidate that she has worked with. Discipline and dedication are the cornerstones of Michelle's success on both a professional and personal level. Armed with a corporate training background as well as a fitness competitor, Michelle is known for being in an "all in" type of individual who strives to do her best. Naturally skilled at organizing, coordinating, and planning events, she can be counted on to deliver the ultimate customer experience. Connect on LinkedIn Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States and Canada have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Overview The Banquet Cook is responsible for preparing all food items, based on standardized recipes, for Events and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Event. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Located in the heart of downtown Providence, Rhode Island, the 294-room Graduate Providence is a landmark hotel with an illustrious past. Designed by the celebrated firm Warren and Wetmore, the architects behind New York City's Grand Central Station, the hotel debuted to widespread acclaim in 1922 and quickly became the tourist and social center of Providence. Today, deeply woven within the city's fabric and culture and beloved by generations of guests, the Graduate Providence is an authentic Providence tradition. The Graduate Providence is a member of the Historic Hotels of America. Overview The primary function of the Pantry Cook is to timely and accurately prepare high quality cold food items for catering events in the hotel's banquet spaces. He/She is also responsible for preparing and serving meals in the employee cafeteria. Responsibilities Essential Responsibilities : - Portion and prepare cold food items such as salads, cold appetizers, sandwiches and cold banquet platters. - Prepare meals for employees and serve in employee cafeteria - Must have some knowledge of the handling of hot foods and hot food production. - Prepare menu items as instructed on daily production sheets. - Uphold cleanliness standards for kitchen, operations, equipment and tools. - Maintain safe and sanitary work environment. - Follow all instructions and procedures from Sous Chef / Executive Chef to ensure an excellent quality of food is served to all guests. - Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. - Maintain regular attendance in compliance with Highgate standards, as required by scheduling which will vary according to the needs of the hotel(s). - Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working. - Comply at all times with Highgate standards and regulations to encourage safe and efficient hotel operations. - Cook food to order per recipe card and plating guide. - Set up line per specification. - Break down line after meal service. - Handle and store food in sanitary fashion. - Recognize quality standards in fresh vegetables, fish, dairy, and meat productions. - Differentiate spices effectively. - Maintain clean and sanitary environment. - Recognize and utilizes food garnished per plating guide and recipe card. Marginal Responsibilities : - Requisition food from store room and butcher. - Other duties as required.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Edging the bright lights of Broadway and the calm of Bryant Park, The Knickerbocker is a legendary New York landmark reborn as the first luxury hotel in Times Square. Filled with fabled legends, The Knickerbocker once played host to legendary political bigwigs, actresses, oil tycoons and sports figures-and it's rumored the martini was invented here in the hotel. While historic details like the hotel's gorgeous Beaux-Arts facade remain unchanged, a soothing new luxury aesthetic is offered within. The stunning transformation of this treasured Manhattan monument invites discerning travelers to discover 300 luxe guestrooms and suites boasting incredible views and bespoke furnishings. An air of posh authenticity embraces New York City's premier luxury lifestyle hotel. Overview The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

When you join the growing BILH team, you're not just taking a job, you're making a difference in people's lives. Job Type: Regular Scheduled Hours: 40 Work Shift: Night (United States of America) We are offering a $1500.00 sign on bonus paid out in three payments. You will receive your first payment ($500) within the first 30 days of employment and is subject to applicable taxes. You will receive the second payment ($500) at six (6) months following your start date and is subject to applicable taxes. You will receive the third/final payment ($500) at one year following your start date and is subject to applicable taxes. Full time status at BIDMC is considered for schedules greater than or equal to 30 hours per week; Current and Former BILH candidates - restrictions apply. BIDMC Internal employees or employees within the BILH system are not eligible for the bonus or if you have been employed by a BILH entity within the last 12 months. Please note, sign on bonuses are subject to change based on the organization's hiring needs and will be determined by Talent Acquisition on an ongoing basis. BILH/BIDMC Talent Acquisition reserves the right to change sign on bonus eligible jobs and amounts at any time. Job Description: Job Summary: The Cook produces food products, in accordance with standardized recipes, for sale in the cafeteria, use on the patient trayline or use in catering. This position produces high-volume food products and adheres to standard policies, established production planning system and recording systems as assigned. Essential Responsibilities: Responsible for hot and cold food production. Follows standardized recipes while preparing soups, salads, entrees, gravies, side dishes, baked goods, desserts, etc. Cuts, slices, dices, measures, mixes, etc. all types of food products according to standardized recipes. Assembles into a useable meal. Able to differentiate between a quality and substandard product. Reacts appropriately to a poor product. Presents food in a wholesome and eye appealing manner, using appropriate garnishes. Operates all types of food service equipment (mixers, slicers, vertical cutters, ovens, grills, steamers, fryers, food processors, etc.) safely, including the safe cleaning, sanitizing and equipment storage. Organizes, prioritizes and coordinates separate production activities of multiple meal tickets to ensure that all plates meet the standards for quality, temperature and presentation. Gives priority to Diabetic trays and trays that have been in the queue for a longer time. Communicates with the starter position for which trays to set up according to the amount of time required to prepare needed food items. Coordinates production activity with other members of the production team working to support the preparation of food from assigned work areas. (Grill, broiler, deli station, Fryer, stove top, Turbo chef). Prevents cross contamination of food products. Stores and identifies all food products. Records any unusable or unsafe food and notifies the supervisor. Ensures the maintenance, sanitation, and temperature of food storage areas to meet HACCP standards. Required Qualifications: Some High School required. Vocational or Technical training in Culinary Arts preferred. Certificate 1 Serve Safe preferred. 3-5 years related work experience required. Basic math skills (ability to use and calculate measurements). Basic familiarity with computers. Ability to navigate at a basic level within web-based applications. Preferred Qualifications: Three years food production experience in a high-volume food service establishment. Competencies: Decision Making: Ability to make decisions that are guided by general instructions and practices requiring some interpretation. May make recommendations for solving problems of moderate complexity and importance. Problem Solving: Ability to address problems that are varied, requiring analysis or interpretation of the situation using direct observation, knowledge and skills based on general precedents. Independence of Action: Ability to follow precedents and procedures. May set priorities and organize work within general guidelines. Seeks assistance when confronted with difficult and/or unpredictable situations. Work progress is monitored by supervisor/manager. Written Communications: Ability to read, and write in English in order to understand basic safety instructions and take direction from supervisors; communicate effectively with patients, families and other medical center staff; and respond to basic questions. Oral Communications: Ability to comprehend and converse in English to communicate effectively with medical center staff, patients, families and external customers. Knowledge: Ability to demonstrate full working knowledge of standard concepts, practices, procedures and policies with the ability to use them in varied situations. Team Work: Ability to work collaboratively in small teams to improve the operations of immediate work group by offering ideas, identifying issues, and respecting team members. Customer Service: Ability to provide a high level of customer service to patients, visitors, staff and external customers in a professional, service-oriented, respectful manner using skills in active listening and problem solving. Ability to remain calm in stressful situations. Physical Nature of the Job: Medium work: Exerting up to 50 pounds of force occasionally and or up to 20 pounds of force frequently. Job is physical in nature and employee needs to stand and/or move around through the majority of their shift. FLSA Status: Non-Exempt As a health care organization, we have a responsibility to do everything in our power to care for and protect our patients, our colleagues and our communities. Beth Israel Lahey Health requires that all staff be vaccinated against influenza (flu) and COVID-19 as a condition of employment. Learn more about this requirement. More than 35,000 people working together. Nurses, doctors, technicians, therapists, researchers, teachers and more, making a difference in patients' lives. Your skill and compassion can make us even stronger. Equal Opportunity Employer/Veterans/Disabled

When you join the growing BILH team, you're not just taking a job, you're making a difference in people's lives. Job Type: Regular Scheduled Hours: 40 Work Shift: Rotating (United States of America) We are offering a $1500.00 sign on bonus paid out in three payments. You will receive your first payment ($500) within the first 30 days of employment and is subject to applicable taxes. You will receive the second payment ($500) at six (6) months following your start date and is subject to applicable taxes. You will receive the third/final payment ($500) at one year following your start date and is subject to applicable taxes. Full time status at BIDMC is considered for schedules greater than or equal to 30 hours per week; Current and Former BILH candidates - restrictions apply. BIDMC Internal employees or employees within the BILH system are not eligible for the bonus or if you have been employed by a BILH entity within the last 12 months. Please note, sign on bonuses are subject to change based on the organization's hiring needs and will be determined by Talent Acquisition on an ongoing basis. BILH/BIDMC Talent Acquisition reserves the right to change sign on bonus eligible jobs and amounts at any time. Job Summary: The Cook produces food products, in accordance with standardized recipes, for sale in the cafeteria, use on the patient trayline or use in catering. This position produces high-volume food products and adheres to standard policies, established production planning system and recording systems as assigned. Job Description: Essential Responsibilities: Responsible for hot and cold food production. Follows standardized recipes while preparing soups, salads, entrees, gravies, side dishes, baked goods, desserts, etc. Cuts, slices, dices, measures, mixes, etc. all types of food products according to standardized recipes. Assembles into a useable meal. Able to differentiate between a quality and substandard product. Reacts appropriately to a poor product. Presents food in a wholesome and eye appealing manner, using appropriate garnishes. Operates all types of food service equipment (mixers, slicers, vertical cutters, ovens, grills, steamers, fryers, food processors, etc.) safely, including the safe cleaning, sanitizing and equipment storage. Organizes, prioritizes and coordinates separate production activities of multiple meal tickets to ensure that all plates meet the standards for quality, temperature and presentation. Gives priority to Diabetic trays and trays that have been in the queue for a longer time. Communicates with the starter position for which trays to set up according to the amount of time required to prepare needed food items. Coordinates production activity with other members of the production team working to support the preparation of food from assigned work areas. (Grill, broiler, deli station, Fryer, stove top, Turbo chef). Prevents cross contamination of food products. Stores and identifies all food products. Records any unusable or unsafe food and notifies the supervisor. Ensures the maintenance, sanitation, and temperature of food storage areas to meet HACCP standards. Required Qualifications: Some High School required. Vocational or Technical training in Culinary Arts preferred. Certificate 1 Serve Safe preferred. 3-5 years related work experience required. Basic math skills (ability to use and calculate measurements). Basic familiarity with computers. Ability to navigate at a basic level within web-based applications. Preferred Qualifications: Three years food production experience in a high-volume food service establishment. Competencies: Decision Making: Ability to make decisions that are guided by general instructions and practices requiring some interpretation. May make recommendations for solving problems of moderate complexity and importance. Problem Solving: Ability to address problems that are varied, requiring analysis or interpretation of the situation using direct observation, knowledge and skills based on general precedents. Independence of Action: Ability to follow precedents and procedures. May set priorities and organize work within general guidelines. Seeks assistance when confronted with difficult and/or unpredictable situations. Work progress is monitored by supervisor/manager. Written Communications: Ability to read, and write in English in order to understand basic safety instructions and take direction from supervisors; communicate effectively with patients, families and other medical center staff; and respond to basic questions. Oral Communications: Ability to comprehend and converse in English to communicate effectively with medical center staff, patients, families and external customers. Knowledge: Ability to demonstrate full working knowledge of standard concepts, practices, procedures and policies with the ability to use them in varied situations. Team Work: Ability to work collaboratively in small teams to improve the operations of immediate work group by offering ideas, identifying issues, and respecting team members. Customer Service: Ability to provide a high level of customer service to patients, visitors, staff and external customers in a professional, service-oriented, respectful manner using skills in active listening and problem solving. Ability to remain calm in stressful situations. Physical Nature of the Job: Medium work: Exerting up to 50 pounds of force occasionally and or up to 20 pounds of force frequently. Job is physical in nature and employee needs to stand and/or move around through the majority of their shift. FLSA Status: Non-Exempt As a health care organization, we have a responsibility to do everything in our power to care for and protect our patients, our colleagues and our communities. Beth Israel Lahey Health requires that all staff be vaccinated against influenza (flu) and COVID-19 as a condition of employment. Learn more about this requirement. More than 35,000 people working together. Nurses, doctors, technicians, therapists, researchers, teachers and more, making a difference in patients' lives. Your skill and compassion can make us even stronger. Equal Opportunity Employer/Veterans/Disabled

Highgate Hotels The beautiful Hilton Phoenix Aieport has a growth opportunity as a Cook in their established Kitchen! Highgate offers great benefits such as paid vacation, sick time, Holiday pay, 401k match etc! Successful candidates can earn $17.00 an hour or more! Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Hilton Phoenix Airport Overview The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Overview The Line Cook is responsible for preparing all food items, based on standardized recipes, for the restaurant and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.