<h3>Job Description</h3>
Job Description
Job Summary
Bern's Steak House&nbsp;is&nbsp;looking for a professional tournant&nbsp;chef who can cook &amp; plate all menu items according to our standards. Creative ideas are always welcome in our kitchen. Experience is preferred, but we are willing to teach any employee anyone showing potential, hard work and dedication.
Responsibilities and Duties
<ul>
<li>Quick, organized and accurate cooking skills&nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</li>
<li>Prepare and Plate all items according to standards while providing creative ideas</li>
<li>Maintain cleanliness and sanitation requirements of the kitchen&nbsp;throughout the entire shift</li>
<li>Assist chefs and other employees in different areas where needed</li>
</ul>
Qualifications and Skills
<ul>
<li>Attention to detail&nbsp;&nbsp;</li>
<li>Minimum 2 years experience in kitchen preparation and/or cooking</li>
<li>Must work well with others in a diverse environment</li>
<li>Must work quickly in a safe and effective manner</li>
<li>Need to have consideration for guests and maintain a professional demeanor</li>
<li>Ability to multitask in a high-volume restaurant setting</li>
<li>Ability to sit or stand for extended periods of time</li>
<li>Ability to communicate clearly</li>
<li>Ability to work long hours as needed</li>
<li>Ability to lift 25 – 50 lbs.</li>
<li>Ability to use knives and kitchen machinery safely and effectively</li>
</ul>
Benefits and Perks
Immediate
<ul>
<li>Closed On&nbsp;Monday&nbsp;</li>
<li>Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve&nbsp;</li>
<li>Custom Supplemental Insurance Coverages Through AFLAC
<ul>
<li>Life Insurance Policy (10-, 20-, &amp; 30-year terms)</li>
<li>Short Term Disability Income Insurance</li>
<li>Accident Advantage On/Off Job Insurance</li>
<li>Cancer Protection&nbsp;Insurance</li>
<li>Critical Care Protection Insurance</li>
<li>Hospital Choice Insurance</li>
</ul>
</li>
<li>Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets</li>
<li>Family First Discounts
<ul>
<li>20% off entire bill at Haven restaurant &amp; bar for employee and up to 3 guests</li>
<li>20% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests</li>
<li>20% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests</li>
<li>10% off total purchase at Bern’s Fine Wines &amp; Spirits retail store</li>
<li>20% off entire bill for all meal periods at Élevage SOHO Kitchen &amp; Bar for employee</li>
<li>20% off Spa Services at Spa Evangeline for employee</li>
<li>20% off Epicurean Theatre classes per online purchase</li>
<li>Marriott Friends and Family Discount for hotel accommodations</li>
</ul>
</li>
<li>Complimentary Family Meal and/or $3 Discounted Meal per shift</li>
<li>Free, Secure, Covered Parking</li>
</ul>
90-Days
<ul>
<li>Custom Packaging Health Plan Options with Tenured Based Employer Contribution
<ul>
<li>Health</li>
<li>Dental</li>
<li>Vision</li>
</ul>
</li>
<li>Internal Career Growth Opportunities</li>
</ul>
1-Year
<ul>
<li>Tenured Anniversary Pay for maintaining full-time status (5 days up to 20 days paid annually)</li>
<li>401K Employer Match of 25% Up to the First 6%</li>
<li>&nbsp;Education Reimbursement Program for Approved Courses and Certifications with Supplemental Reimbursement for Travel and Materials</li>
</ul>
The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law.
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Chef Tournant Steakhouse

<h3>Job Description</h3>
Job Description
Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Banquet Sous Chef for The Farnam in Omaha, NE. 
Job Purpose:
Train, supervise and actively participate in all the food productions areas of the kitchen, in order to maintain our high standards of quality. Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.
<ul>
<li>Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.</li>
<li>Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.</li>
<li>Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.</li>
<li>Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Assist in the creation and planning of menus and implement changes to continue to attract business.</li>
<li>Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.</li>
<li>Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.</li>
<li>Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.</li>
<li>Prepare daily requisitions for supplies and food items for production.</li>
<li>Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.</li>
<li>Check and control the proper storage of product and check portion control, to maintain qualify product.</li>
<li>Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.</li>
<li>Good working knowledge of accepted standards of sanitation.</li>
<li>Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)</li>
<li>Must have knowledge of food and beverage preparation and service.</li>
<li>Promptly report all maintenance issues</li>
<li>Properly receive and store food and other deliveries</li>
<li>Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food &amp; Beverage Department.</li>
<li>Participate in long range planning.</li>
<li>Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.</li>
<li>Participate in physical inventories</li>
<li>Guest Relations</li>
<li>Be readily available/ approachable for all guests.</li>
<li>Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.</li>
<li>Extend professionalism and courtesy to guests at all times.</li>
<li>Adhere to all applicable Company Standard Operating Procedures.</li>
<li>Be an enthusiastic, helpful and positive member of the team</li>
<li>Be professional, responsible and mature in conduct and behavior</li>
<li>Be understanding of, encouraging to and friendly with all co-workers</li>
<li>Be self-motivated and use time wisely</li>
<li>Maintain open line of communications with each department</li>
<li>Communicate pertinent information</li>
<li>Respond positively to new ideas</li>
<li>Openly accept critical/developmental feedback</li>
<li>Maintain effective communication through the use of meetings, memorandums</li>
<li>Be available to help other departments in emergency situations</li>
<li>Perform other assignments as directed by supervisor.</li>
<li>Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.</li>
<li>Safety and Security Skills </li>
<li>Properly handle and account for keys</li>
<li>Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.</li>
</ul>
Qualifications and Requirements:
<ul>
<li>High School diploma /Secondary qualification or equivalent.</li>
<li>Experience with Marriott processes and standards is preferred. </li>
</ul>
 
This job requires the ability to perform the following:
<ul>
<li>Must be able to speak, read, write and understand the primary language(s) used in the workplace.</li>
<li>Must be able to read and write to facilitate the communication process.</li>
<li>Requires good communication skills, both verbal and written.</li>
<li>Must possess basic computational ability.</li>
<li>Ability to read recipes and follow their instructions.</li>
<li>Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.</li>
<li>Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.</li>
<li>Most work tasks are performed indoors. Temperature is moderate and controlled by hotel </li>
<li>environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.</li>
<li>Must be able to stand and exert well-paced mobility for up to 4 hours in length.</li>
<li>Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.</li>
<li>Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.</li>
<li>The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.</li>
<li>Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.</li>
<li>Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.</li>
<li>Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.</li>
<li>Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.</li>
<li> Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.</li>
<li>Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, </li>
<li>listening and hearing ability and visual acuity.</li>
<li>Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.</li>
<li>Vision occurs continuously with the most common visual functions being those of near vision and depth perception.</li>
<li> Requires manual dexterity to use and operate all necessary equipment.</li>
<li> Requires finger dexterity to be able to operate office equipment.</li>
<li> Ability to obtain and/or maintain any government required licenses, certificates or permits.</li>
</ul>
Other:
<ul>
<li>Being passionate about people and service.</li>
<li>Strong communication skills are essential when interacting with guests and employees.</li>
<li>Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.</li>
<li>Basic math skills are used frequently when handling cash or credit.</li>
<li>Problem-solving, reasoning, motivating, and training abilities are often used.</li>
<li>Have the ability to work a flexible schedule including nights, weekends and/or holidays</li>
</ul>
Amazing Benefits At A Glance:
<ul>
<li>Team Driven and Values Based Culture</li>
<li>Medical/Dental/Vision</li>
<li>Vacation &amp; Holiday Pay</li>
<li>Same-day pay available</li>
<li>Employee Assistance Program</li>
<li>Career Growth Opportunities/ Manager Training Program</li>
<li>Reduced Room Rates throughout the portfolio</li>
<li>401(k)</li>
<li>Employee assistance program</li>
<li>Employee discount</li>
<li>Flexible spending account</li>
<li>Life insurance</li>
<li>Referral program</li>
</ul>

Banquet Sous Chef | The Farnam | Omaha, NE

<h3>Job Description</h3>
Job Description
Assistant Banquet Chef
Are you passionate about creating delicious culinary experiences in a fast-paced banquet setting? South Sioux City Marriott Riverfront is looking for a talented Assistant Banquet Chef to join our team and help us deliver exceptional dining experiences for our guests. As an Assistant Banquet Chef, you will work closely with our culinary team to prepare and serve high-quality dishes for banquets, special events, and meetings held at our hotel.
Key Responsibilities:
<ul>
<li>Assist the Executive Chef and Banquet Sous Chef in preparing and cooking a variety of dishes for banquets and special events.</li>
<li>Follow recipes and presentation specifications to ensure consistency and quality of products.</li>
<li>Maintain a clean and organized workstation, following food safety guidelines at all times.</li>
<li>Collaborate with the culinary team to ensure timely delivery of food to banquet events.</li>
<li>Assist in monitoring food inventory and placing orders for supplies as needed.</li>
</ul>
Qualifications:
<ul>
<li>Prior experience working as an Assistant Banquet Chef or in a similar role is required.</li>
<li>Knowledge of cooking techniques and food safety guidelines.</li>
<li>Ability to work in a fast-paced environment and provide excellent service under pressure.</li>
<li>Strong communication and teamwork skills.</li>
<li>Flexibility to work evenings, weekends, and holidays as needed.</li>
</ul>
Benefits:
<ul>
<li>Medical, Dental, and Vision Insurance</li>
<li>PTO</li>
<li>Competitive Pay</li>
<li>401(k) Retirement Savings Plan</li>
<li>Life Insurance</li>
<li>Disability Insurance</li>
<li>Hotel Room Discounts</li>
</ul>
South Sioux City Marriott is an equal-opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

Assistant Banquet Chef -

<h3>Job Description</h3>
Job Description
**The Details** 
Location: Marriott in Bellevue, WA 
Hours Available: Part-Time hours available - all applicants must be available weekends. 
Pay Rate: $19.00/ hour
Required: All candidates must have a valid driver's license with at least 2 years worth of driving experience. Candidates must be comfortable working in a customer service setting. Valet experience preferred but not required. 
The Spirit of the Position:
A LAZ Valet Attendant plays a significant role in the success of the company. They are the first person our clients and customers see upon arrival, and the last person our clients &amp; customers see when they depart. A warm welcome, smiling face, and professional demeanor are of the utmost importance. 
What Will I Do?
<ul>
<li>Help direct traffic to keep the flow of cars clean and organized, all with a smile on your face! </li>
<li>Welcome guests upon arrival and departure. </li>
<li>Greet all customers by name, take care of their needs, and develop a rapport with each person driving up to your stand. </li>
<li>Open and close doors for every customer upon arrival and departure. </li>
<li>Assist guests with luggage from vehicle and to vehicle as necessary. </li>
<li>Turn off each car and remove keys. </li>
<li>Provide each customer with a valet ticket and provide retrieval process. </li>
<li>Park and retrieve cars like a champ. This means carefully, efficiently, and in a timely manner. </li>
<li>Provide a self-reliant attitude when needed. Must be able to work with or without supervision. </li>
<li>Promote awesome customer relations. Smile, go above and beyond, make them love LAZ Parking the moment they meet you. </li>
</ul>
You Are:
<ul>
<li>Dynamic. You’re charismatic, full of energy, and happy to help in any way you can. </li>
<li>Dependable. Responsible is your middle name. You never disappoint because it’s not in your nature.  </li>
<li>Experienced in the hospitality industry (Parking, Restaurants, Hotels, etc). </li>
<li>A good driver with a valid driver’s license and driving record to prove it. You don’t speed, you’re cautious – ESPECIALLY with other people’s property. You can also drive a standard transmission. Vroom, vroom! </li>
<li>Good under pressure. You don’t fold and get overwhelmed easily. Instead, you prefer chaos so you can kick its butt. </li>
<li>Good at communicating and can speak, read, and comprehend English easily. </li>
<li>A team player. You’re open to different opinions and can help motivate your team. </li>
</ul>
Requirements:
<ul>
<li>High school diploma or GED preferred. </li>
<li>Strong customer service experience. </li>
<li>Parking and/or hospitality industry experience is preferred but not required. </li>
</ul>
Physical Demands:
<ul>
<li>Willingness to work in the elements -- heat, wind, snow, rain, etc. </li>
<li>Ability to lift, push and pull at least 50 pounds. </li>
<li>Ability to stand, walk and run for extended periods of time. </li>
<li>Ability to bend, stoop, squat and lift frequently throughout a shift. </li>
</ul>
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 qualified disabilities to perform the essential duties/functions. 
FLSA Status: Non-Exempt, Tipped 
LAZ Parking is an equal opportunity employer. In all our employment practices, including hiring, we are firmly committed to provide equal employment opportunity (EEO) to all persons, regardless of race, color, religion, sex, national origin, disability, age, genetics, Vietnam era, special disabled, recently separated and other protected veterans, or any other characteristic protected by federal, state or local law. No question in our application process is used for the process of limiting or excluding any applicant's consideration for employment on such grounds. 
LAZ Parking participates in E-Verify.

Valet Attendant

<h3>Job Description</h3>
Job Description
Night Auditor- Fairfield Inn / TownePlace Suites - Columbus, NE
 
Midas Hospitality is recognized as one of the Top 100 U.S. Employers in 2021 (by MogulRecruiter). Ranking #30 for talent, #13 for diversity, #33 for best in minorities, #16 for blacks and #11 for women.
 
Start Your Journey with Midas Hospitality: 
Midas Hospitality is seeking a full-time Night Auditor to join our team at the Fairfield Inn / TownePlace Suites hotel located in Columbus, NE. This position will reconcile all business transactions at the hotel as well as check-in and resolve any guest problems.
 
What You Will Be Doing:
<ul>
<li>Greets, registers, and assigns rooms to guests. Issues room key and gives directions.</li>
<li>Keeps records of room availability and guests' accounts</li>
<li>Ensures all paperwork is completed from the Front Desk and F&amp;B computer systems.</li>
<li>Closes out the day for both the Front Desk and F&amp;B computer systems.</li>
<li>Runs reports for the previous day's business.</li>
<li>Makes, confirms, and cancels reservations</li>
<li>Handles accounting of money, receipts, guest accounts and credit through operation of the FD computer system and completion of reports required to ensure company funds are secure.</li>
<li>11 pm to 7 am shift </li>
<li>Part time position, could be full time if able to work 3 pm to 11 pm shifts</li>
</ul>
 
The Ideal Candidate:
<ul>
<li>One year cash handling experience</li>
<li>One year experience at a Front Desk position (in a hotel)</li>
<li>Ability to work nights and weekends</li>
</ul>
 
We offer a range of benefits including, but not limited to:
<ul>
<li>Growth and development tools and access to learning</li>
<li>Robust PTO policies</li>
<li>Medical/Dental/Vision Coverage</li>
<li>401k matching</li>
<li>Employee Assistance Program </li>
<li>Discounted products and services</li>
</ul>
About Us:
From humble beginnings in 2006 to an enterprise being driven by more than 1,000 people today, Midas Hospitality has never lost sight of our #1 priority - people. Currently, Midas Hospitality operates 40+ hotels in 14 states with a focus on select-service and extended-stay properties for leading brands such as Marriott, Hilton and IHG. At Midas Hospitality, we make room for people's dreams. That means building a company where people love to work, our financial partners love the results and everyone loves the experience. 
As a people-first organization, we offer opportunities to grow and benefits to flourish for anyone with a desire to serve others and a tremendous work ethic. We aim to competitively compensate our associates and reward their contributions. 
Please visit our website for more information: <a href="http://www.midashospitality.com" target="_blank">www.midashospitality.com</a>
 
Midas Hospitality is proud to be a drug free workplace and equal opportunity employer. 
 Job Posted by ApplicantPro

Night Auditor

<h3>Job Description</h3>
Job Description
Location: The Wilde Resort and Spa, Sedona, AZ
This hybrid role requires 2-3 days per week onsite, with the flexibility to work the remaining days remotely.
Life as a Director of Sales:
<ul>
<li>Functions as the business leader of the property's sales department with overall responsibility for achieving booking goals, and property revenue by managing the proactive/reactive sales effort. </li>
<li>Provides day to day leadership to a small team of on-property sales associates (e.g. sales manager(s) and sales coordinator(s)). </li>
<li>Implements the brand's strategy and applicable brand initiatives in all aspects of the sales process and focuses on building long-term, value-based customer relationships that enable achievement of the hotel's sales objectives. </li>
<li>Evaluates the property's participation in the various sales channels (OTAs, Group, brand.com, RFPs, etc.) and develops strong relationships to proactively position and market the property. Interfaces with the LDHG Revenue Management and Sales Support team to review and execute the property's PSR (Property Sales Review) action plans as well as pull through national brand promotions and sales initiatives.</li>
</ul>
What we're looking for:
<ul>
<li>2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 4 years of experience in hotel sales and marketing or related professional area OR 4-year bachelor's degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 2 years of experience in hotel sales and marketing or related professional area.</li>
<li>4-year college degree.</li>
<li>Demonstrated skills in supervising a sales team.</li>
<li>Lodging sales and marketing experience.</li>
<li>Hotel industry work experience, demonstrating progressive career growth and a pattern of exceptional performance.</li>
</ul>
What to expect in your first few months:
First, you will become familiarized with the property and your associates! From there we'll have you work within the hotel sales operations where your leadership will really shine! As you continue to work in this role, you'll become a key contributor to the hotel's success!
The perks working for us:
<ul>
<li>Full suite of benefits including health, dental, vision, 401(k), pet insurance, and other supplemental benefits</li>
<li>Paid time off for full AND part time associates</li>
<li>Travel discounts at hotel partners and franchises around the world</li>
<li>Participation in our Wellness program </li>
<li>On-demand pay opportunities for instant pay between paychecks</li>
<li>Leadership development program and growth opportunities</li>
</ul>
How to apply:
Join us! Submit your application online!
Lodging Dynamics Hospitality Group LLC provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Lodging Dynamics Hospitality Group LLC participates in E-Verify, the federal program for electronic verification of employment eligibility.
About Lodging Dynamics:
Lodging Dynamics Hospitality Group is a national hospitality management company serving the hospitality industry for over 30 years! Lodging Dynamics operates hotels across many states and among several brands, including Marriott and Hilton. Our work centers around our mission, "Make Money and Do Good." This mission focuses on elevating human dignity by providing exceptional services and opportunities to our team members, guests, and investors.
 Job Posted by ApplicantPro

The Wilde Resort & Spa - Director of Sales

<h3>Job Description</h3>
Job Description
 
Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Sous Chef for the Tulsa Club Hotel in Tulsa, OK.
Job Purpose:
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
 
Qualifications and Requirements:
High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
<ul>
<li>Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.</li>
<li>Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.</li>
<li>Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.</li>
<li>Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.</li>
<li>Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.</li>
<li>Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.</li>
<li>Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Assist in the creation and planning of menus and implement changes to continue to attract business.</li>
<li>Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.</li>
<li>Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.</li>
<li>Prepare daily requisitions for supplies and food items for production.</li>
<li>Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.</li>
<li>Check and control the proper storage of product and check portion control, to maintain qualify product.</li>
<li>Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.</li>
<li>Good working knowledge of accepted standards of sanitation.</li>
<li>Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)</li>
<li>Must have knowledge of food and beverage preparation and service.</li>
<li>Promptly report all maintenance issues</li>
<li>Properly receive and store food and other deliveries</li>
<li>Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food &amp; Beverage Department.</li>
<li>Participate in long range planning.</li>
<li>Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.</li>
<li>Participate in physical inventories</li>
<li>Guest Relations</li>
<li>Be readily available/ approachable for all guests.</li>
<li>Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.</li>
<li>Extend professionalism and courtesy to guests at all times.</li>
<li>Adhere to all applicable Company Standard Operating Procedures.</li>
<li>Be an enthusiastic, helpful and positive member of the team</li>
<li>Be professional, responsible and mature in conduct and behavior</li>
<li>Be understanding of, encouraging to and friendly with all co-workers</li>
<li>Be self-motivated and use time wisely</li>
<li>Maintain open line of communications with each department</li>
<li>Communicate pertinent information</li>
<li>Respond positively to new ideas</li>
<li>Openly accept critical/developmental feedback</li>
<li>Maintain effective communication through the use of meetings, memorandums</li>
<li>Be available to help other departments in emergency situations</li>
<li>Perform other assignments as directed by supervisor.</li>
<li>Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.</li>
<li>Safety and Security Skills </li>
<li>Properly handle and account for keys</li>
<li>Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.</li>
</ul>
This job requires the ability to perform the following:
<ul>
<li>Must be able to speak, read, write and understand the primary language(s) used in the workplace.</li>
<li>Must be able to read and write to facilitate the communication process.</li>
<li>Requires good communication skills, both verbal and written.</li>
<li>Must possess basic computational ability.</li>
<li>Ability to read recipes and follow their instructions.</li>
<li>Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.</li>
<li>Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.</li>
<li>Most work tasks are performed indoors. Temperature is moderate and controlled by hotel </li>
<li>environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.</li>
<li>Must be able to stand and exert well-paced mobility for up to 4 hours in length.</li>
<li>Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.</li>
<li>Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.</li>
<li>The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.</li>
<li>Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.</li>
<li>Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.</li>
<li>Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.</li>
<li>Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.</li>
<li> Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.</li>
<li>Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, </li>
<li>listening and hearing ability and visual acuity.</li>
<li>Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.</li>
<li>Vision occurs continuously with the most common visual functions being those of near vision and depth perception.</li>
<li> Requires manual dexterity to use and operate all necessary equipment.</li>
<li> Requires finger dexterity to be able to operate office equipment.</li>
<li> Ability to obtain and/or maintain any government required licenses, certificates or permits.</li>
</ul>
Other:
<ul>
<li>Being passionate about people and service.</li>
<li>Strong communication skills are essential when interacting with guests and employees.</li>
<li>Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.</li>
<li>Basic math skills are used frequently when handling cash or credit.</li>
<li>Problem-solving, reasoning, motivating, and training abilities are often used.</li>
<li>Have the ability to work a flexible schedule including nights, weekends and/or holidays</li>
</ul>
Amazing Benefits At A Glance:
<ul>
<li>Team Driven and Values Based Culture</li>
<li>Medical/Dental/Vision</li>
<li>Vacation &amp; Holiday Pay</li>
<li>Same-day pay available</li>
<li>Employee Assistance Program</li>
<li>Career Growth Opportunities/ Manager Training Program</li>
<li>Reduced Room Rates throughout the portfolio</li>
<li>Third Party Perks (Movie Tickets, Attractions, Other)</li>
<li>401(k)</li>
<li>Employee assistance program</li>
<li>Employee discount</li>
<li>Flexible schedule</li>
<li>Flexible spending account</li>
<li>Life insurance</li>
<li>Parental leave</li>
<li>Referral program</li>
</ul>

Sous Chef I - Tulsa Club Hotel - Tulsa, OK

<h3>Job Description</h3>
Job Description
Join Our Team as an Assistant Banquet Chef!
We are currently seeking a passionate and dedicated individual to join our culinary team as an Assistant Banquet Chef at the South Sioux City Marriott Riverfront in South Sioux City, NE. In this role, you will work closely with our Executive Chef to create delicious and visually appealing dishes for our banquet events. Your creativity and attention to detail will be key in ensuring that each dish meets our high standards of quality and presentation.
Responsibilities:
<ul>
<li>Assist the Executive Chef in menu planning and preparation for banquet events</li>
<li>Prepare and cook dishes according to recipes and presentation standards</li>
<li>Maintain a clean and organized kitchen environment</li>
<li>Monitor food supplies and ingredients, and order as needed</li>
<li>Coordinate with other kitchen staff to ensure timely delivery of food to banquet events</li>
</ul>
Requirements:
<ul>
<li>2+ years of experience in a professional kitchen environment</li>
<li>Culinary degree or relevant certification</li>
<li>Strong knowledge of food safety and sanitation guidelines</li>
<li>Excellent communication and teamwork skills</li>
<li>Ability to work in a fast-paced environment and multitask effectively</li>
</ul>
If you are a culinary professional looking to take the next step in your career, this Assistant Banquet Chef position is the perfect opportunity for you to showcase your skills and grow within our team. Join us in delivering exceptional dining experiences to our guests!
Benefits:
<ul>
<li>Medical, Dental, and Vision Insurance</li>
<li>PTO</li>
<li>Competitive Pay</li>
<li>401(k) Retirement Savings Plan</li>
<li>Life Insurance</li>
<li>Disability Insurance</li>
<li>Hotel Room Discounts</li>
</ul>
South Sioux City Marriott is an equal-opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
 #hc147110

Assistant Banquet Chef

<h3>Job Description</h3>
Job Description
 
Greenwood Hospitality &amp; Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Sous Chef for The Publisher Hotel in Fredericksburg &amp; Virginia.
Job Purpose:
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
 
Qualifications and Requirements:
High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
<ul>
<li>Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.</li>
<li>Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.</li>
<li>Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.</li>
<li>Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.</li>
<li>Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.</li>
<li>Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.</li>
<li>Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Assist in the creation and planning of menus and implement changes to continue to attract business.</li>
<li>Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.</li>
<li>Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.</li>
<li>Prepare daily requisitions for supplies and food items for production.</li>
<li>Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.</li>
<li>Check and control the proper storage of product and check portion control, to maintain qualify product.</li>
<li>Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.</li>
<li>Good working knowledge of accepted standards of sanitation.</li>
<li>Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)</li>
<li>Must have knowledge of food and beverage preparation and service.</li>
<li>Promptly report all maintenance issues</li>
<li>Properly receive and store food and other deliveries</li>
<li>Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food &amp; Beverage Department.</li>
<li>Participate in long range planning.</li>
<li>Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.</li>
<li>Participate in physical inventories</li>
<li>Guest Relations</li>
<li>Be readily available/ approachable for all guests.</li>
<li>Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.</li>
<li>Extend professionalism and courtesy to guests at all times.</li>
<li>Adhere to all applicable Company Standard Operating Procedures.</li>
<li>Be an enthusiastic, helpful and positive member of the team</li>
<li>Be professional, responsible and mature in conduct and behavior</li>
<li>Be understanding of, encouraging to and friendly with all co-workers</li>
<li>Be self-motivated and use time wisely</li>
<li>Maintain open line of communications with each department</li>
<li>Communicate pertinent information</li>
<li>Respond positively to new ideas</li>
<li>Openly accept critical/developmental feedback</li>
<li>Maintain effective communication through the use of meetings, memorandums</li>
<li>Be available to help other departments in emergency situations</li>
<li>Perform other assignments as directed by supervisor.</li>
<li>Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.</li>
<li>Safety and Security Skills </li>
<li>Properly handle and account for keys</li>
<li>Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.</li>
</ul>
This job requires the ability to perform the following:
<ul>
<li>Must be able to speak, read, write and understand the primary language(s) used in the workplace.</li>
<li>Must be able to read and write to facilitate the communication process.</li>
<li>Requires good communication skills, both verbal and written.</li>
<li>Must possess basic computational ability.</li>
<li>Ability to read recipes and follow their instructions.</li>
<li>Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.</li>
<li>Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.</li>
<li>Most work tasks are performed indoors. Temperature is moderate and controlled by hotel </li>
<li>environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.</li>
<li>Must be able to stand and exert well-paced mobility for up to 4 hours in length.</li>
<li>Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.</li>
<li>Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.</li>
<li>The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.</li>
<li>Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.</li>
<li>Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.</li>
<li>Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.</li>
<li>Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.</li>
<li> Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.</li>
<li>Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, </li>
<li>listening and hearing ability and visual acuity.</li>
<li>Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.</li>
<li>Vision occurs continuously with the most common visual functions being those of near vision and depth perception.</li>
<li> Requires manual dexterity to use and operate all necessary equipment.</li>
<li> Requires finger dexterity to be able to operate office equipment.</li>
<li> Ability to obtain and/or maintain any government required licenses, certificates or permits.</li>
</ul>
Other:
<ul>
<li>Being passionate about people and service.</li>
<li>Strong communication skills are essential when interacting with guests and employees.</li>
<li>Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.</li>
<li>Basic math skills are used frequently when handling cash or credit.</li>
<li>Problem-solving, reasoning, motivating, and training abilities are often used.</li>
<li>Have the ability to work a flexible schedule including nights, weekends and/or holidays</li>
</ul>
Amazing Benefits At A Glance:
<ul>
<li>Team Driven and Values Based Culture</li>
<li>Medical/Dental/Vision</li>
<li>Vacation &amp; Holiday Pay</li>
<li>Same-day pay available</li>
<li>Employee Assistance Program</li>
<li>Career Growth Opportunities/ Manager Training Program</li>
<li>Reduced Room Rates throughout the portfolio</li>
<li>Third Party Perks (Movie Tickets, Attractions, Other)</li>
<li>401(k)</li>
<li>Employee assistance program</li>
<li>Employee discount</li>
<li>Flexible schedule</li>
<li>Flexible spending account</li>
<li>Life insurance</li>
<li>Parental leave</li>
<li>Referral program</li>
</ul>

Sous Chef, The Publisher Hotel, Fredericksburg, VA

<h3>Job Description</h3>
Job Description
Front Desk Supervisor- Aloft: St. Louis, MO
 
Midas Hospitality is recognized as one of the Top 100 U.S. Employers in 2021 (by MogulRecruiter). Ranking #30 for talent, #13 for diversity, #33 for best in minorities, #16 for blacks and #11 for women.
 
Start Your Journey with Midas Hospitality:
Midas Hospitality is seeking a Front Office Supervisor to join our team at the Aloft hotel located in St. Louis, MO. This position will supervise front desk staff and run all aspects of the front desk and office. 
 
 What You Will Be Doing:
<ul>
<li>Responsible for the efficient and professional running of the front desk.</li>
<li>Ensure smooth check-in and check-out of all guests through properly handling guest accounts.</li>
<li>Plan and conduct staff meetings on a regular basis.</li>
<li>Constantly audit all desk work for accuracy and consistency. Coach and counsel staff when appropriate.</li>
<li>Responsible for shift coverage when short-handed or due to staff absences, including night auditor shift.</li>
<li>Determine weekly schedule.</li>
</ul>
 
The Ideal Candidate:
<ul>
<li>At least one year of experience as a front desk agent</li>
<li>One year experience in a supervisory role</li>
</ul>
 
About Us:
From humble beginnings in 2006 to an enterprise being driven by more than 1,000 people today, Midas Hospitality has never lost sight of our #1 priority - people. Currently, Midas Hospitality operates 40+ hotels in 14 states with a focus on select-service and extended-stay properties for leading brands such as Marriott, Hilton and IHG. At Midas Hospitality, we make room for people's dreams. That means building a company where people love to work, our financial partners love the results and everyone loves the experience. 
As a people-first organization, we offer opportunities to grow and benefits to flourish for anyone with a desire to serve others and a tremendous work ethic. We aim to competitively compensate our associates and reward their contributions. 
Please visit our website for more information: <a href="http://www.midashospitality.com" target="_blank">www.midashospitality.com</a>
 
We offer a range of benefits including, but not limited to:
<ul>
<li>Growth and development tools and access to learning</li>
<li>Robust PTO policies</li>
<li>Medical/Dental/Vision Coverage</li>
<li>401k matching</li>
<li>Employee Assistance Program </li>
<li>Discounted products and services</li>
</ul>
 
Midas Hospitality is proud to be a drug free workplace and equal opportunity employer. 
 Job Posted by ApplicantPro

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