5 hospitality jobs found

We are a local catering company seeking to hire professional, friendly, and reliable servers to work daytime and/or nighttime shifts for corporate, private, and wedding events to work on an as needed basis. Servers must go above and beyond to exceed expectations of the guests, as well as be able to answer any questions they may have. Servers must also thrive in fast-paced environments while maintaining a positive attitude. Typical tasks: Loading and unloading equipment from van before event Set up venue space as instructed by coordinator Perform tasks assigned by coordinator to prepare for event Serve food and beverages Interact professionally with guests Remove glasses and dishware promptly throughout the event Help maintain a clean and organized kitchen prep area Clean up venue as instructed by coordinator Loading and unloading equipment from van after event Shifts range from 4-10 hours Requirements: 2+ years serving experience, preferably with catering Reliable transportation to get to and from events Ability to lift up to 25 pounds Ability to stand and walk for long periods of time Ability to work in a fast paced environment Flexibility in schedule, as events may run longer than planned

Job Description Kitchen Manager - High Volume Scratch Kitchen$50,000 - $60,000 + Bonuses, Great Benefits, & GrowthRaleigh-Durahm, NCWe have an immediate opening for a Kitchen Manager for our high-volume scratch kitchen full service restaurant. This is a well-established casual themed, high quality food and service operation.Summary:• The ideal Kitchen Manager will have 3 or more years of experience at the KM level with a casual, full-service concept, 3M+ annual sales exposure to FOH operations• This is a professional, fun, family friendly work environment• Backgrounds from corporate, franchise or independents are acceptable• Kitchen Managers with strong leadership, attention to detail, high standards of sanitation and quality execution will be a strong fit.Qualifications:• Must have ability to calculate food cost, plate cost, and labor cost• Ability to identify and correct food cost discrepancies• Ability to provide consistent support to the success of the operation• Trust, honesty, integrity and a true passion for customer satisfaction• A solid track record is achieving financial results is a must• Must be passionate about and thrive on the development and mentoring of othersBenefits:• Excellent, above average salary + bonuses• Five-day work week and a restaurant to be proud of• Health, Vision, Dental insurance offered• Paid VacationApply Now- Kitchen Manager, Raleigh-Durham, NCIf you would like to be considered for this position, submit your resume today!At Gecko Hospitality we are renewing our commitments and visiting with the strongest companies laying in place plans for staffing when they reopen. As you continue through your days and ask the ever-important question "When or what can I be doing?" We stand ready with talented management candidates and we want you to be one of them.More about Gecko Hospitality: We only work in the hospitality industry Qualified managers receive interviews within two days. Let's see if I can get you that raise in your salary today! Meet Your Recruiter Adele DeGeare Adele began her career in a full service casual chain restaurant. She has a natural talent for success. She worked her way up from an entry level position to a Service Manager and her supervisor wanted her at the highest volume location in the company. During her time there she was appointed as the mentor of the FOH training program, as well as supporting the training for four other locations. She was the mentor in her spare time while she helped open new locations! She said "Who needs rest! I'm busy!" She was the point person for new restaurant opening staffing. Interviews, interviews and more interviews! She understands the urgency that surrounds the hiring process. She then worked for a Food Services Contract Company as a Retail Services Manager. Always driving for success she gained skills in menu development, retail design, and marketing. Once again, she was called on to support over 20 locations by hosting monthly marketing calls, site visits, and opening new account locations. Over the years, Adele has never lost focus service. She is passionate about her work and will do what it takes to always provide the very best service by going above and beyond. Her management style is fair, inclusive, and business minded. She has a strong attention to detail and enjoys helping others achieve their goals. Adele is married with two sons. She enjoys spending time with her family, watching her kids play sports on the weekends, and cooking with her husband. 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.

Job Summary: $19 - $25 hourly wage The line cook is responsible for the daily preparation of food items in the pantry, sauté, and grill stations with emphases on food appearance, quality and taste to create an exceptional dining experience for our members and their guests. This position will embody the Carolina Country Club Mission Statement and Absolutes. Mission Statement: Through Excellence and gracious hospitality, we work together to enrich lives. Absolutes: 1. Engage Greet by name, build relationships, fond farewell 2. Maintain a culture of trust and respect 3. Welcoming Smile, positive attitude, enthusiasm 4. Look for and act upon every opportunity to create memorable moments 5. Be accountable for immediately solving problems or find someone who can 6. Continuously improve experiences with effort, innovations and creativity 7. Diligently maintain clean and safe facilities Job Functions include: Sets up work station according to kitchen guidelines. Execute the daily preparation and production of food items for ala carte menus, banquets, buffets, parties, etc. as established by Chef or Sous Chef with an emphasis on the quality of hot foods, entrees, soups, etc. Follow recipes, portion controls, and presentation specifications as set by the Executive Chef. Performs daily routine tasks as outlined either verbally or written via check lists, banquet event orders or as directed by the Sous Chef and/or Executive Chef. Assist in developing, planning and/or executing daily specials as needed or requested. Restock all items as needed throughout the shift. Properly stores and labels all food products both in production and items received from deliveries while maintaining clean and organized dry store rooms, refrigerators, walk-in in coolers and common areas as mandated by USDA. Maintains a clean, sanitary, safe and organized work area, keeping all equipment clean and in good working conditions meeting OSHA standards and regulations. Properly transition work station at shift change or properly breaks down and thoroughly cleans work stations at the end of every shift. Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen. Works and maintains a professional, clean and well groomed appearance, following uniform policies. Communicate with food and beverage staff to ensure member and guest satisfaction. Ensure that members and guest have a positive and memorable experience. Report to work as scheduled, in uniform, and ready to be in position. Must be attentive and adhere to the kitchen staff work schedule and be punctual and follow the Club Attendance policies and procedures when reporting a tardiness or absence. Maintain a professional relationship with all coworkers. Works with a positive attitude and speaks with others using clear and professional language and promote an environment of teamwork. Stays alert and promptly documents & reports accidents & injuries according to Club policies. Reports maintenance issues, suspicious activity and unsafe work conditions to management. Performs other appropriate duties requested by Executive Chef. Completes required computer-based training courses in a timely manner. Attends departmental staff meetings as scheduled. Working Conditions, Physical Functions and Abilities: The physical demands of work environment characteristic described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Equitable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical & Personal Requirements: Basic understanding of professional cooking and knife handling skills. Understanding and knowledge of safety, sanitation and food handling procedures. Previous prep or lines cook experience. Ability to take direction. Must have problem solving abilities, be self-motivated and organized. Commitment to quality service, and food and beverage knowledge. Must be able to speak, read and understand basic cooking directions. Ability to stand, walk, climb stairs, balance, stoop, kneel, crouch 8 hours or more per day. Must be able to reach with hands and arms. Must be able to work in a mentally and physically stressful environment and be able to multi task and accept constructive feedback and in the event of a member complaint, take accountability and take any necessary action to correct the issue. Must be able to work in a high temperature work environment for a length of time. Capable of lifting up to fifty (50) pounds or more. Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be safely and fully met. Sufficient manual dexterity to operate a fire extinguisher and to use kitchen equipment, including blenders, mixers, ice machines, dishwashers, slicers, knives and any other kitchen utensil or equipment. Ability to read, write, speak and understand English. Ability to work in a team environment with sound mental and physical health ability to get along well with others. Working Conditions: Subject to moderate physical and emotional stress associated with kitchen and food service. Performance of job tasks will involve exposure to cleaning chemicals requiring precautions. Must be able to work a flexible schedule including weekends and holidays.

Job Summary: We are looking for Raleigh's BEST to join our Team Cooks starting at $19.00 - $25 per hour A beautiful facility, a great work environment & competitive pay! Full benefit package, which includes company paid health insurance and accrued paid time off for full time employees. We also provide all employees: uniforms, work/life balance, 401K program, retention bonus, employee referral bonus, free meals, employee recognition & more! We have state of the art equipment in our several Kitchens & Pizza Oven Truck. We are a sound company that has been established in 1910 and are still going strong! We are proud to say that we have taken care of our staff through the toughest times during COVID and kept everyone on payroll. We treat our employees like family! The line cook is responsible for the daily preparation of food items in the pantry, sauté, and grill stations with emphases on food appearance, quality and taste to create an exceptional dining experience for our members and their guests. This position will embody the Carolina Country Club Mission Statement and Absolutes. Mission Statement: Through Excellence and gracious hospitality, we work together to enrich lives. Absolutes: 1. Engage Greet by name, build relationships, fond farewell 2. Maintain a culture of trust and respect 3. Welcoming Smile, positive attitude, enthusiasm 4. Look for and act upon every opportunity to create memorable moments 5. Be accountable for immediately solving problems or find someone who can 6. Continuously improve experiences with effort, innovations and creativity 7. Diligently maintain clean and safe facilities Job Functions include: Sets up work station according to kitchen guidelines. Execute the daily preparation and production of food items for ala carte menus, banquets, buffets, parties, etc. as established by Chef or Sous Chef with an emphasis on the quality of hot foods, entrees, soups, etc. Follow recipes, portion controls, and presentation specifications as set by the Executive Chef. Performs daily routine tasks as outlined either verbally or written via check lists, banquet event orders or as directed by the Sous Chef and/or Executive Chef. Assist in developing, planning and/or executing daily specials as needed or requested. Restock all items as needed throughout the shift. Properly stores and labels all food products both in production and items received from deliveries while maintaining clean and organized dry store rooms, refrigerators, walk-in in coolers and common areas as mandated by USDA. Maintains a clean, sanitary, safe and organized work area, keeping all equipment clean and in good working conditions meeting OSHA standards and regulations. Properly transition work station at shift change or properly breaks down and thoroughly cleans work stations at the end of every shift. Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen. Works and maintains a professional, clean and well groomed appearance, following uniform policies. Communicate with food and beverage staff to ensure member and guest satisfaction. Ensure that members and guest have a positive and memorable experience. Maintain a professional relationship with all coworkers. Works with a positive attitude and speaks with others using clear and professional language and promote an environment of teamwork. Stays alert and promptly documents & reports accidents & injuries according to Club policies. Reports maintenance issues, suspicious activity and unsafe work conditions to management. Working Conditions, Physical Functions and Abilities: The physical demands of work environment characteristic described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Equitable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical & Personal Requirements: Basic understanding of professional cooking and knife handling skills. Understanding and knowledge of safety, sanitation and food handling procedures. Previous prep or lines cook experience. Ability to take direction. Must have problem solving abilities, be self-motivated and organized. Commitment to quality service, and food and beverage knowledge. Must be able to speak, read and understand basic cooking directions. Ability to stand, walk, climb stairs, balance, stoop, kneel, crouch 8 hours or more per day. Must be able to reach with hands and arms. Must be able to work in a mentally and physically stressful environment and be able to multi task and accept constructive feedback and in the event of a member complaint, take accountability and take any necessary action to correct the issue. Must be able to work in a high temperature work environment for a length of time. Capable of lifting up to fifty (50) pounds or more. Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be safely and fully met. Sufficient manual dexterity to operate a fire extinguisher and to use kitchen equipment, including blenders, mixers, ice machines, dishwashers, slicers, knives and any other kitchen utensil or equipment. Ability to read, write, speak and understand English. Ability to work in a team environment with sound mental and physical health ability to get along well with others. Working Conditions: Subject to moderate physical and emotional stress associated with kitchen and food service. Performance of job tasks will involve exposure to cleaning chemicals requiring precautions. Must be able to work a flexible schedule including weekends and holidays.

Job Description: The Lead Server at The Cardinal at North Hills delivers exemplary dining service to residents and guests, ensuring that their dining experience is professional as well as warm and inviting. $ 1000 Sign on Bonus Rate of pay $18hr - $20hr Full Time: 1pm - 9:30pm - varies based on business needs & Every other Weekend Paid Vacation / Sick Time / Holidays & Excellent Medical Benefits What will I do every day? Promote a hospitality focused culture in all dining venues Serve as liaison between guests, residents and kitchen staff Create a climate of hospitality through coaching, mentoring and teambuilding Record production and operational data as required Assist in the creation of effective schedules What will I need to be successful in this role? Bring a smile to work every day Be a great team player Be a progressive and creative thinker High school graduate preferred Three to five years of dining experience Prior experience in leadership roles preferred What's in it for me? (Great Question!) Of course, you will also receive competitive pay and an outstanding total rewards package! Matching 401k (Full-time only) Rewards and Recognitions Bonus and Growth Opportunities Outstanding Healthcare benefits (Full-time only) What do we do? We create a great place to live for our residents and a great place to work for our associates. Kisco Senior Living has been a dynamic, award-winning leader in the senior living industry for the past 30 years. All offers of employment are subject to satisfying our pre-employment process which includes: successfully passing a drug screen, TB Test and Background Check Kisco Senior Living is an Equal Opportunity Employer