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ADAPTED_NOW

Executive Chef

ACTIVE

Life House Group is a vertically-integrated hotel brand that develops, designs, and operates boutique lifestyle hotels. Life House is looking for a Executive Cook to join our strong, fast-growing team. This position is for our restaurant located at The Maidstone Hotel.The Executive Chef can expect and 70/30 time split between kitchen and administrative. Strong time management and delegation skills will be indispensable in executing in the autonomous life house environment. The position is directly reports to the General Manager and Director of F&B.ResponsibilitiesManagerial:<ul><li>Involvement in formulation of job descriptions.</li><li>Involvement in hiring and final staffing model</li><li>Supervise activities of all kitchen staff, including Line cooks, Prep Cooks, Dish</li><li>Schedule all staff with a focus on financial success</li><li>Manage performance of staff (including feedback & discipline)</li><li>Monitors apprenticeship development.</li></ul> Operational:<ul><li>Ensure appropriate health and safety standards and best practices</li><li>Master all recipes from prep to plate</li><li>Determine kitchen flow from prep to service</li><li>Food Costing of Menu</li></ul> Conceptual:<ul><li>Maintain ongoing involvement in menu and product research and development.</li><li>Input & Feedback on Training and Development</li></ul> We are looking forward to receiving your application. Thank you.

Life House

greenhouse_crawler

Sous Chef

About Us:The Boston Harbor Hotel is Bostonâ€™s premier waterfront hotel, where luxury service is personal.We offer a competitive and comprehensive compensation and benefits package, as well as growth opportunity.All candidates must display superior service orientation, be willing to learn and work as part of our team.   Due to the nature of our business, schedule flexibility is required for all positions.Description:JOB SUMMARY  We are seeking a passionate Culinary professional; strengths in high volume pace, thorough knowledge of Seafood, and exceptional Beyond Compare attitude of the position Sous Chef of the Rowes Wharf Sea Grille. Under the guidance of Executive Chef Daniel Bruce, and the Chef de Cuisine, the Sous Chef will assist in leading and managing the RWSG Kitchen and Kitchen employees, ensuring exceptional quality and presentation of all menu items, and proper handling and storage of all food items in accordance with health regulations.    CANDIDATE PROFILEEducation:Graduation from accredited Culinary school, or equivalent work experience. Culinary Arts Degree preferred, but will consider overall experience.  Experience:Minimum of 3 years of progressive Culinary Artâ€™s experience; Supervisory and or management experience. Previous Hospitality experience preferred, as well as Full Service Restaurant experience preferred.  Licenses or CertificatesPreferably ServSafe Certified  KEY RESPONSIBILITIESThe primary responsibilities for the Sous Chef will include but are not limited to:<ul><li style="margin-left:0.5in">Assist with managing the daily production, preparation and presentation of all food for the Rowes Wharf Sea Grille.</li><li style="margin-left:0.5in">Observe expediting flow, and make adjustments in order to adhere to control procedures for cost and quality.</li><li style="margin-left:0.5in">Inspect, select and use the freshest fruits, vegetables, meats, fish, fowl and other food preparation of all menu items</li><li style="margin-left:0.5in">Monitor to ensure proper receiving, storage and rotation of food products, as to comply with the City of Boston health department regulations, including coverage, labeling, dating and placing items in proper containers for Kitchen and service.</li><li style="margin-left:0.5in">Coordinate with the Chef de Cuisine to ensure all menu updates are communicated to the Kitchen staff.</li><li style="margin-left:0.5in">Ensure that all menu specifications are met during service and production.</li><li style="margin-left:0.5in">Assist with scheduling the Kitchen staff for proper coverage to be maintained for service levels, while keeping payroll costs in line with productivity forecast.</li><li style="margin-left:0.5in">Ensure weekly and monthly inventories are completed in the restaurant.</li><li style="margin-left:0.5in">Establish effective communication with all employees.</li><li style="margin-left:0.5in">Ensure Kitchen staff adhere to the Boston Harbor Hotel standards of conduct, policies and procedures, Food Safety standards.</li><li style="margin-left:0.5in">Coach and counsel Kitchen staff when standards are not met, and policies and procedures are not followed.</li><li style="margin-left:0.5in">Ensure that the equipment in the Kitchen is clean and in proper working condition, ensuring any issues are taken care of with the Engineering team.</li><li style="margin-left:0.5in">Assist the Executive Chef and Chef de Cuisine with special projects as assigned.</li></ul>  JOB QUALIFICATIONSIn addition to performance of key responsibilities, this position may be required to possess a combination of the following skills and experiences:<ul><li style="margin-left:0.5in">Strong organizational and analytical skills, along with demonstrated ability to multi-task and prioritize in a fast-paced work environment.</li><li style="margin-left:0.5in">Demonstrated ability to work cohesively with a team.</li><li style="margin-left:0.5in">Ability to exercise sound logic and judgment in evaluating situations and utilizing appropriate resources.</li><li style="margin-left:0.5in">Must be self-directed, motivated and demonstrate exceptional customer service and interpersonal skills.</li><li style="margin-left:0.5in">Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable.</li><li style="margin-left:0.5in">Ability to manage Kitchen team and daily productivity</li><li style="margin-left:0.5in">Problem solving, reasoning, motivating, organizational and training abilities are used often. May be required to work nights, weekends, and/or holidays.  </li></ul>  The Boston Harbor Hotel is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color national origin, gender (including pregnancy), age, religion, disability, sexual orientation, or veteran status, or any other status or characteristic protected by law.

Boston Harbor Hotel

[AW]-iCims

Company Background: For over a century, friends and family, celebrities and athletes, world travelers and locals alike, have flocked to Pebble Beach Resorts. This stunning slice of California s Monterey Peninsula is a wondrous place that we are proud to share. Pebble Beach Company, located in Pebble Beach, California, owns and operates the world-famous Pebble Beach Resorts, including The Lodge at Pebble Beach, The Inn at Spanish Bay and Casa Palmero at Pebble Beach. The company also operates five renowned golf courses: Pebble Beach Golf Links, Spyglass Hill Golf Course, The Links at Spanish Bay, Del Monte Golf Course and The Hay. Its other famed properties include scenic 17-Mile Drive, The Spa at Pebble Beach, Pebble Beach Golf Academy & Practice Facility and Pebble Beach Equestrian Center. It annually hosts premier events such as the Pebble Beach Concours d Elegance, AT&T Pebble Beach Pro-Am, TaylorMade Pebble Beach Invitational, Pebble Beach Food & Wine and PURE Insurance Championship Impacting The First Tee.Job Summary:The Sous Chef for Roy s Restaurant will ensure the highest quality preparation and presentation of fine cuisine for Roy s, which will have eclectic, international dishes prepared with wood roasting and open flame cooking.Essential Duties & Responsibilities: <ul><li>Supervise kitchen staff in daily food production with an awareness of portion control, food cost and quality.</li><li>Assist the Executive Chef with a weekly schedule for cooks in accordance with business needs, avoiding over staffing and overtime.</li><li>Schedule employee breaks in accordance with company policy.</li><li>Check the quality of daily specials before service.</li><li>Maintain and review the prep lists for all stations.</li><li>Review employee Kronos time detail on a regular basis for accuracy and completeness.</li><li>Prepare and submit daily requisitions.</li><li>Train all kitchen employees in their individual duties and required knowledge and skills.</li><li>Counsel, discipline and evaluate kitchen employees.</li><li>Check completeness, equipment use and proper food handling and storage.</li><li>Control waste and spoilage through constant attention to detail.</li><li>Assist in periodic menu review and revisions.</li><li>Oversee production of soups, stocks, and sauces, used in basic set-up of all stations</li><li>Prepare and cook food.</li><li>Report and faulty equipment or unsafe conditions directly to Engineering department.</li><li>Communicate effectively with staff from both front and back of the house.</li><li>Comply with all Pebble Beach Company safety and health policies and procedures.</li><li>Other duties assigned by Executive Chef, Executive Sous Chef, Chef de Cuisine.</li><li>Assist with special events as needed.</li></ul>Required Skills:<ul><li>Minimum six years of restaurant, resort, or hotel experience and at least two years' experience as Sous Chef.</li><li>Excellent cooking, supervisory and sanitation skills.</li><li>Knowledge of all stations.</li><li>Ability to present cooking demonstrations.</li><li>Broad knowledge of varied cuisines and ability to integrate regional ingredients to menus.</li><li>Certified Food Handler and Sanitation Card.</li><li>Excellent cooking, supervisory and sanitation skills.</li><li>Some computer knowledge helpful.</li></ul>Desired Skills:<ul><li>Graduate of accredited culinary program or apprenticeship under highly respected chef at a premier restaurant, resort or hotel property.</li></ul>Why work for us:<ul><li>Enjoy world-class health and wellness benefits after the 90th day of employment. Comprehensive health and life insurance allow you peace of mind. Our state of the art Health and Wellness Center provides employees with unlimited access to a physician and medical team to tend to you and your family s health needs free of cost.</li><li>We encourage YOU to be our guest. When you work for Pebble Beach Company, we encourage you to experience what our guests experience at a 30% discount in all our amazing restaurants, retail and spa.</li><li>Golf on the greatest courses. Even if you don t golf, you ll quickly become the most popular member of the family and your circle of friends with our amazing employee golf benefits.</li><li>Grow your career with Pebble Beach University. We understand the need and desire to continually grow and develop, and we provide opportunities for ongoing learning through our Pebble Beach University training programs.</li><li>Lunch is on us. Enjoy a meal in our Employee Dining Room for every shift you work</li></ul>COVID UPDATE: All employees agree the health and safety of our team and guests is our number one priority. All employees may be required to submit to a temperature test and health survey process daily, prior to the beginning of their shifts. Employees agree to complete a comprehensive training program that outlines new standards on COVID-19 safety and sanitization protocols before the beginning of the employee s first scheduled shift. Employees must commit to wearing their required departmental Personal Protective Equipment (PPE) during their shifts and to adhere to social distancing protocols, as well as all PBC health and sanitation guidelines.We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Pebble Beach Resorts

Sous Chef - Roy's

<div><div>The Sous Chef assists in managing the kitchen. The Sous Chef is responsible for training, supervising, and working with all cooks and culinary staff to prepare, cook, and present food in accordance to hotel standard recipes in order to create consistent quality food products. The Sous Chef will work closely with the Executive Chef in maintaining control for cost and quality. The Sous Chef is required to adhere to the mission and values of Widewaters Hotels, LLC. </div><div>What you will be doing </div><ul><li>Assign, in detail, specific duties to all employees for efficient operation of the kitchen.</li><li>Assist Executive Chef/Executive Sous Chef in maintaining the staff schedule so that proper coverage is maintained while keeping payroll costs in line. Maintain vacation schedule for proper staffing</li><li>Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.</li><li>Report any equipment in need of report to chef and engineering.</li><li>Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. Ensuring that all goals are geared toward exceeding guest expectations.</li><li>Read and employ math skills for following recipes.</li><li>Process requisitions for supplies.</li><li>Train and supervise kitchen staff in the proper preparation of menu items.</li><li>Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations.</li><li>Supervise daily cleaning of walk-ins and reach-in boxes for safety and sanitation purposes.</li><li>Assists in determining how food should be presented and creates decorative food displays.</li><li>Ensures compliance with food handling and sanitation standards.</li><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li><li>Provide coaching, counseling, and mentoring to culinary staff to develop them to be at their best.</li><li>Ability to train Line Cooks on standards and food cost analysis ensuring a consistent product at all times.</li><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li><li>Handles guest problems and complaints as needed and professionally.</li><li>Assist in positive outcomes from guest queries in a timely and efficient manner.</li><li>Provides services that are above and beyond for customer satisfaction and retention.</li><li>Sets a positive example for guest relations.</li><li>Must be able to participate in the hotel’s MOD program.</li></ul><div></div><div>Requirements </div><ul><li>Minimum of two years of culinary schooling preferred.</li><li>Must possess a thorough knowledge of food & quality and should have at least three years experience of kitchen experience, preferably as a kitchen supervisor or Sous chef with knowledge of most international and domestic dishes.</li><li>Requires good communication skills, both verbal and written.</li><li>Most tasks are performed in a team environment with the employee acting as a team leader.</li><li>Must possess basic computational ability.</li><li>Must possess basic computer skills.</li><li>Thorough knowledge of food products, standard recipes and proper preparation.</li></ul></div>

Craftsman Wood Grille & Tap House

careerplug_crawler

Chef

Job Title: FOUNDRY GRILL CHEF DE CUISINEDepartment: KitchenReports To: Executive ChefRate of Pay: DOEShift: Minimum five days a week. Average 40+ hours Candidate must be available seven days a week. Full time, year round position, holidays mandatorySUMMARYThe main energy and focus of the Foundry Grill Chef is to execute the daily culinary production of the Foundry Grill kitchen, successfully performing all duties in a manner that coheres with the vision of Sundance. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.Exhibit meticulous planning and organization to coordinate restaurant production for three meals per day.Work closely with the Executive Chef and Executive Sous Chef on menu planning, costing, and execution. Coordinate and develop nightly specials.Consistently execute menus in line with the Sundance Standard.Prepare and execute holiday and special menus in cooperation with Executive Chef and Executive Sous Chef.Update and maintain the recipe database.Expedite and/or cook on kitchen lines on a daily basis. Produce orders for the restaurant.Train, supervise, and schedule all line, pantry, and prep cooks as well as dishwashers.Provide education and training to both kitchen staff as well as service staff.Exhibit a professional demeanor and exceptional communication and organizational skills.Cultivate a professional and respectful atmosphere between the front- and back-of-the-house staff.Establish and maintain a positive work environment.Set a good example and ensure staff abides by safety, sanitation standards, practices, and applicable laws.Order and requisition all necessary products.Assist in monthly inventories, ensuring accurate food cost.Ensure proper rotation of food and food products to maximize company profitability.Control costs by watching labor and minimizing waste.Monitor nightly staffing levels.Account daily for departmental labor and control overtime.Track, document, and ensure all kitchen staff has appropriate certification, licensing and training according to Sundance Policies and State and Federal Laws.Oversee the cleanliness of all kitchen areas.Train staff to support the recycling program.Promote Sundance through media interviews, cooking demonstrations, and charity events as opportunities arise. ALL SUNDANCE REPRESENTATIVES ARE EXPECTED TO:Embrace and promote all facets of the Sundance Guiding Principles: vision, mission, service standards, and values.Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.Be flexible to meet business demands, work well under pressure, meet deadlines, and manage time appropriately.Work with a broad based constituency and provide excellent service to all internal and external guests.Demonstrate cooperative behavior with colleagues and supervisors.Keep information confidential as directed in the confidentiality agreement.Support and comply with all Sundance policies, procedures, and standards.Protect Sundance assets.Be a positive ambassador of Sundance inside and outside of work. ENVIRONMENTAL COMMITMENT Support and participate in environmental programs associated with position, for example: minimize waste, recycle, conserve energy, purchase and use sustainable products, educate co-workers/guests on environmental ethic, support vendors with similar environmental ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wild life habitats, and carpool with co-workers to minimize carbon emissions. All employees are invited to participate in environmental or Sundance Preserve sponsored events. SUPERVISORY RESPONSIBILITIESManage one subordinate supervisor and supervise up to 20 employees in the Foundry Grill Kitchen, as well as dishwashers. Work in cooperation with the FOH manager and service staff. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner. DRESS CODESundance recognizes the impact that our image has on the guest's impression of the resort and the perception of our ability to provide professional service to our clientele. As representatives of Sundance all employees including mangers are expected to be in compliance with the Dress Code determined for his/her department as defined in the job description or follow the standards below. In order to best promote a positive, professional image that meets Sundance guest's expectations, employees are required to dress in a professional, conservative fashion that is appropriate for their area. Please use the following as a minimum standard: All aspects of the Personal Appearance policy (SPL#50) must be in compliance.Operational managers are required to wear nametags at all times while on duty. Additionally, no cologne, short appropriate earrings, short clean fingernails required.Chef coat, chef pants, apron - clothing must be unwrinkled and clean, and in good condition (no rips, tears, or frays regardless of whether accidental or fashionably placed).Men's shirts must be tucked in.A tailored fit is required of all clothing.Closed toe footwear is required.T-shirts must be in good condition and have appropriate Sundance logos if not covered by chef's coat. Baseball caps must be in good condition and have appropriate Sundance logos. Other hair restraints permitted.Failure to comply with the dress code may result in disciplinary action up to and including termination. AccommodationsSundance will reasonably accommodate employees with religious beliefs or a disability that may make it difficult for that employee to comply fully with the Personal Appearance Policy. Employees should contact their supervisor or Human Resources to request a reasonable accommodation that will comply to the greatest extent possible with the policy. DISCLAIMER This is a general description of this job. All employees of SUNDANCE PARTNERS LTD. will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. MANAGEMENT SKILLSFinancial management and accountability including preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Sundance Partners, LTD.Manage change effectively.Implement the Sundance guiding principles.Provide leadership to position Sundance to achieve its vision.Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles.Communicate clearly and concisely in writing or verbally.Sell concepts and ideas to management, peers, and employees.Build morale and spirit.Instill a guest service attitude in all employees.Instill a "can-do" attitude in all employees.Manage time.Follow, support, and enforce company policies and procedures.Solve problems.Assume responsibility and accountability for self and employees.Quickly evaluate alternatives and decide on a plan of action.Think creatively. EDUCATION and/or EXPERIENCEAssociate's degree (A. A.) or equivalent from a two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. Minimum one to two years' experience in fine dining facility. Minimum one year in management role. Working knowledge of classical and proper techniques for all line stations including Saucier, Entremetier, Charcuterie and Tournade Positions. TECHNICAL/COMPUTER SKILLSMust possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail. CERTIFICATES, LICENSES AND REGISTRATIONSMust possess or obtain a valid food handlers permit within 30 days of employment.All certification, licensing, and training as required by State & Federal Law for food service. LANGUAGE SKILLSAbility to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. MATHEMATICAL SKILLSAbility to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. REASONING ABILITYAbility to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. PHYSICAL DEMANDS 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move more than 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is frequently exposed to fumes or airborne particles and extreme heat. The employee is occasionally exposed to wet and/or humid conditions, toxic or caustic chemicals, outside weather conditions, extreme cold, and risk of electrical shock. The noise level in the work environment is usually loud. OTHER QUALIFICATIONSMust be 18 years of age or older.

Sundance Mountain Resort

Chef de Cuisine - Foundry Grill

applicantpro_crawler

Summary: The Lounge Executive Chef is responsible for the culinary operations of assigned lounge(s). This includes implementing kitchen and culinary changes, as well as the supervision and assignment of work to kitchen staff. This position reports to VP Culinary.Essential Functions:•Manages food preparation, in concert with the Lounge General Manager or Director, Lounge Operations and works with purchasing, management, cooks, and team leaders to ensure integrity of all aspects of food, i.e. taste, portion size, temperature, presentation, speed of production•Ensures on a daily basis that kitchen(s) is staffed appropriately, the kitchen is clean, inventory levels are appropriate and equipment is working properly•Trains and monitors cooks and prep cooks on proper work procedures and preparation of food products to ensure maximum productivity with minimum labor and food expenses•Supervises the day to day activities of kitchen staff and assigns responsibilities for specified work•Ensures recipe compliance and adheres to brand standards, recipes and portion specifications; reviews product specifications; evaluates ease of menu preparation; applies established procedures and budgetary constraints•Continually monitors and updates prep, par and pull sheets•Maintains effective cost control, service and quality standards to produce maximum sales and profits•Recommends hiring, firing, advancement, promotion or any other associate status change needs of the kitchen staff to the Lounge General Manager or Director, Lounge Operations•Complies with company and brand standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards•Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality•Collaborates with Director, Lounge Operations, Senior Director/Director of Operations, Culinary, Supply Chain, Marketing and Senior Director of National Lounge Operations to ensure all food products meet desired product specifications and cost levels for assigned loungesMinimum Qualifications, Knowledge, Skills, and Work Environment: •Requires 4 or more years of job-related culinary experience •Demonstrates knowledge of product, customer service, services and quality standards required, equipment and operations standards required•Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent•Demonstrates organization and multi-project time/issue management •Requires the ability to lift and/or move up to 40 pounds•Requires the ability to bend, twist, and stand to perform normal job functions •Frequently immerses hands in water and water diluted with chemical solutions•Frequently works with sharp knives, utensils, and hot plates•Frequently works in hot environmentTo learn more about HMSHost and additional career opportunities, visit https://www.hmshost.com/.Equal Opportunity Employer (EOE)Minority/Female/Disabled/Veteran (M/F/D/V)Drug Free Workplace (DFW)

HMS Host

Lounge Executive Chef

HMS Host Jobs

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