6 hospitality jobs found

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 The Newbury Boston at One Newbury Street, located in the premier shopping and dining neighborhood of Boston's Back Bay is an iconic property originally opened in 1927 as one of the first Ritz-Carlton hotels in the U.S. and most recently was the Taj Boston. The building was recently transformed into a 286-room luxury hotel with 16,000-sq-ft of stunning event spaces, signature dining experiences and a reimagined front entrance on Newbury Street. Overview The Steward/Potwasher/Warewasher is responsible for maintaining cleanliness and proper storage of all china, glass, and silver, and ensuring the highest standards of sanitation. He/she is also responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all storage areas; specifically for cleaning all equipment, utensils, and the physical work area. He/she is also responsible for assisting with proper food storage and rotation. Responsibilities - Maintain a high standard of cleanliness and orderliness in all kitchens, back dock, dumpster and utility work areas. - Heavy duty cleaning of ovens, grills, sinks, walls, floors, walk-in refrigerators and freezers and other heavy kitchen equipment. - Wash pots, pans, and kitchen utensils following proper procedure for their cleanliness and sanitation, and Vacuum carpeted areas through the food and beverage outlets. - Sweep, mop and wash floors in all food and beverage areas, kitchen, and restaurant and dock area. - Keep management informed of shortage of equipment and supplies. - Operate the dishwashing equipment to ensure that all china, glass, and silver are cleaned thoroughly and sanitation of such is maintained. - Return all clean china, glass, and silver to its proper storage location using care to minimize breakage. - Knowledge of proper safe handling techniques for all chemicals used. - Report any faulty equipment to management immediately. - Empty garbage from the Food and Beverage areas into the hotel dumpster. - 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. - Follow the proper procedures in the breakdown, cleaning and reassembling of all kitchen equipment, as needed. - Follow all sanitation standards. - Assist in the set up and breakdown of the restaurant buffet as required. - Assist Banquets by supplying china, glass, and silver as required by business demand

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. . Overview The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B 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. Assist in 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 kitchen and food production areas. 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. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Qualifications A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. 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.

JOB OVERVIEW: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. REPORTS TO: Executive Chef ESSENTIAL JOB FUNCTIONS: Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Establish the day's priorities and assign production and preparation tasks for staff to execute. create daily menu specials and receive feedback from Executive Chef. Review banquet event orders and make note of any changes. Communicate both verbally and in writing to provide clear directions to staff. Take physical inventory of specified food items for daily inventory. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. Ensure that staff report to work as scheduled; document any late or absent employees. 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. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Observe guest reactions and confer with service staff to ensure guest satisfaction. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Assist the Executive Chef in menu development and execution. Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations. Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs. Ensure that excess items are utilized efficiently. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained. maintain hotel policies and standards. Perform any other job-related duties as assigned. Comply with attendance rules and be available to work on a regular basis. REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Self-starting personality with an even disposition. Always maintain a professional appearance and manner. Can communicate well with guests. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. PERFORMANCE STANDARDS Customer Satisfaction: Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with Crescent staff. It is essential that you always remain professional, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every Crescent associate is a guest relations ambassador, every working minute of every day. Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something. Safety & Security: The safety and security of our guests and associates is of utmost importance to Crescent. Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, always, an "at will" associate. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)

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. Overview The Kitchen Manager is accountable for duties related to back of the house kitchen cleaning and sanitation for main kitchen, concessions stands and all Food & Beverage service areas and maintain inventory and standards for kitchen and banquet equipment under the direction of an Executive Chef. This role will pay a salary of $90,000 to $118,000. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). Responsibilities The Kitchen Manager will be responsible for overseeing food preparation, distribution, ordering supplies, scheduling shifts, equipment functionality and readiness, cleanliness of all BOH areas and monitoring inventory levels. The Kitchen Manager provides management to stewarding department. The Kitchen Manager will actively supervise, coach, counsel, direct, train and mentor stewards in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Kitchen Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. Must have working knowledge of Union CBA. The Kitchen Manager is responsible for setting and executing regular cleaning standards for the kitchen and verifying that staff are maintaining sanitation levels. The Kitchen Manager inspects the kitchen to ensure everything is organized, sanitized appropriately and in good working order. The Kitchen Manager will also be responsible for managing inventory to ensure equipment needs meet demand and are maintained in good working order with all necessary maintenance and inspections up to date. This role of Kitchen Manager must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. Qualifications 3-5 years supervisor experience in a similar setting. Solid understanding and practical knowledge of restaurant business principles and service etiquette. Effective team management experience. A proactive approach toward day-to-day activities and shifting demands. Comprehensive knowledge of food and food handling practices. Food Handlers Certification. SMART Serve Certified. An aptitude for identifying and assessing details. Exceptional interpersonal, and communication skills. Proven to perform well under pressure; manage multiple priorities simultaneously. Work in compliance with the provisions of the Occupational Health & Safety Act. An ongoing awareness and responsiveness to client satisfaction. Available to work evenings, weekends and holidays as required. Confident using Excel, Word and Microsoft Office.

The Kitchen Supervisor oversees the day to day activities in the kitchen to ensure all activities take place without concern. QUALIFICATIONS: High School Diploma or equivalent and at least 1 year of experience in stewarding kitchen maintenance kitchen operations or similar with at least one year experience in a supervisory capacity. Knowledge of food and beverage service operation preferred. Complies with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Demonstrates familiarity with all Aimbridge Hospitality policies and house rules as well as hospitality terminology. Has or can acquire Food Manager Certification (applicable state). JOB RESPONSIBILITIES: Approaches all encounters with guests and associates in a friendly service oriented manner. Controls and analyzes cost breakage and quality support provided to outlets banquets and other areas of all china glass and silver. Assists the Executive Chef maintain the culinary supplies. Monitors condition and cleanliness of equipment Monitors condition and cleanliness of all kitchen areas. Monitors cooking procedures safety measures kitchen inventory kitchen budget. Participates in the preparation of the annual stewarding operating budget which supports the overall objectives of the Food & Beverage Department Educates associates on current safety issues to ensure compliance with all health and safety regulations. Informs management of hazardous situations emergencies or threats to security of guests employees or hotel assets Determines the minimum and maximum stock and control the par stocks of all materials and equipment. Leads supervises and directs the Stewarding department and prepares/conducts performance evaluations. Ensures all kitchen associates fulfill their job functions appropriately. Ensures the highest levels of sanitation and cleanliness of all facilities and equipment. Ensures the proper handling of all chemicals. Attends meetings as necessary. Assists with other duties as needed which may include but is not limited to providing assistance with food dish-up completing set-up sheets etc. Maintains open communication with other departments. An inspired stay awaits at Chicago Marriott Southwest at Burr Ridge. With our central location, travelers can easily access desired destinations including The Morton Arboretum, Toyota Park and Brookfield Zoo. Travel plans become effortless thanks to our location near Chicago Midway International Airport. After a day of adventures, guests can retire to our rooms and suites complete with stylish décor. Designed to meet a high-tech lifestyle, our accommodations offer an array of amenities including high-speed Wi-Fi and 50-inch Smart TVs. Later, guests can eat and drink with a scenic lake view at our on-site restaurant, Ciazza. Our hotel also serves energizing cups of Starbucks coffee to help start the day. We also offer a pool and a well-managed exercise room boasting an array of cardio equipment and free weights. Chicago Marriott Southwest at Burr Ridge exceeds every travel expectation. As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 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: Now offering Daily Pay! Ask your Recruiter for more details 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: 35 Full-Time/Part-Time: Full-Time Street: 1200 Burr Ridge Parkway