<h3>Job Description</h3>
Job Description
Chautauqua Hotel Co. Athenaeum in Chautauqua, NY is looking for an executive sous chef to join our strong team. We are located on 3 S Lake Drive. Our ideal candidate is attentive, motivated, and hard-working.
Responsible for advanced planning and directing of food preparation.&nbsp;&nbsp;Manages all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision.&nbsp;Provides leadership training and hands-on management of the kitchen staff.&nbsp;3-5 years combined Sous Chef education/experience required.&nbsp;The Athenaeum Hotel Kitchen supports culinary services for all ten of the Chautauqua Hotel Company food service operations.
About Your&nbsp;Workday
Business Operations &amp; Strategy
<ul>
<li>In collaboration with the Executive Chef and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure a premier culinary and guest service are delivered.</li>
<li>Oversee event operations to ensure that top-quality food is prepared and served that meets company and guest standards for proper service, taste, temperature, portioning, and presentation.</li>
<li>Ensure that tools, processes, and training are implemented to achieve guest satisfaction by exceeding culinary expectations.&nbsp;</li>
<li>Monitor performance indicators as measures of success, including consistent/efficient food service within budget, staffing levels are maintained, inventory/supplies are accurate, cost controls are implemented, equipment is well-cared for and in top working condition, clean/safe environment is provided, and that feedback reflects satisfaction from guests.</li>
<li>Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, Food &amp; Beverage Director, and Hotel General Manager.&nbsp;&nbsp;</li>
<li>Ensure compliance with federal and state laws to provide a visibly clean and safe kitchen environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions as established by the Centers for Disease Control (CDC), Occupational Health and Safety Administration (OSHA), US/New York Department of Health, Liquor Control Board, US/New York State Department of Labor, Chautauqua Hotel Company, and Chautauqua Institution.</li>
</ul>
Financial Management 
<ul>
<li>Execute menus with consideration for special dietary needs and products, manage costs versus budget, and identify inconsistencies in daily operations, taking corrective action as necessary.&nbsp;&nbsp;</li>
<li>Adhere to purchasing and inventory procedures for menus, complete orders to ensure accurate stock and lead-time for specialty items.&nbsp;Implement controls to minimize operating costs to stay within food cost margins.&nbsp;Collaborate with the Executive Chef to determine products in rotation to avoid waste.</li>
<li>Coach management, shift supervisors, and teams to maintain profit margins without compromising guest satisfaction by effectively controlling labor costs and operating expenses within the budget.</li>
</ul>
Brand Champion
<ul>
<li>Provide training to less experienced staff to enhance food service.&nbsp;Implement standardized best practices and processes/procedures to constantly improve quality, team productivity, and standards.&nbsp;</li>
<li>Communicate a clear and distinctive message regarding food service excellence and act as a passionate role model that demonstrates an exceptional work ethic and inspires operational excellence.</li>
<li>Maintain high visibility in areas of responsibility and interface with event hosts regularly to obtain feedback on the quality of guest/culinary experience, service levels, and overall satisfaction.</li>
</ul>
Talent Management
<ul>
<li>Provide always professional leadership to teams through clear communication, active engagement, working leadership, and well-documented coaching and corrective counseling.&nbsp;</li>
<li>Communicate routine and specific performance feedback as well as hold teams accountable to goals and standards. Conduct regular meetings with teams, including pre/post-shift communications.&nbsp;&nbsp;&nbsp;&nbsp;</li>
<li>Embrace opportunities for cross-training/operations by supporting recruitment, training/development, and scheduling needs across all restaurant venues in the Food &amp; Beverage Department.</li>
<li>Promote talent development through coaching, mentoring, and training employees with a focus on employee performance aligned to skills/capabilities to deliver on culinary objectives.</li>
<li>Ensure that the candidate experience is aligned with the talent philosophy of the Institution. Promote retention of an experienced seasonal workforce without reliance on staffing agencies or overtime.&nbsp;</li>
<li> </li>
</ul>
About Your Schedule
Chautauqua Institution and Chautauqua Hotel Company offer flexible schedules, full and part-time, for seasonal employment during summer operations starting annually each June and concluding in August.&nbsp;Seasonal employment may be available earlier (pre-season) and beyond season (post-season) based on business needs and candidate availability.&nbsp;Schedules typically include evenings, weekends, and/or holidays as a requirement.
While you will confirm your final schedule with management at the time of an interview and offer of employment, you should generally anticipate the following schedule options for this position:&nbsp;
Typically work an eight-hour shift with a start time that varies between 5am to 5pm.
About Your Compensation 
Compensation for this position starts at $18.00/Hour and, with demonstrated experience and qualifications, candidates may earn up to $22.00/Hour.&nbsp;
About Living on the Grounds
Chautauqua Institution may provide limited housing options on our grounds or assist you with locating nearby housing arrangements for select opportunities based on business needs.&nbsp;Housing is not an option for many positions and may be of a cost to you.&nbsp;If the section below is incomplete, candidates should assume that this is no housing associated with this position.&nbsp;
Housing may be available in a limited capacity.&nbsp;
About Chautauqua Institution 
Chautauqua Institution is a not-for-profit global convener of dialogue on the most significant issues of the day through engagement across four pillars of the arts, education, religion, and recreation. The Chautauqua community is located on the shores of Chautauqua Lake in southwestern New York State and comes alive each summer with a unique mix of visual and performing arts, lectures, interfaith worship/programs, and recreational activities.&nbsp;Chautauqua Institution owns and operates Chautauqua Hotel Company, a comprehensive hotel, food &amp; beverage, conferencing, and events organization.&nbsp;The Institution’s office in Washington, DC is located strategically for an ongoing role in the cultural conversations of the nation.
Discovering Your Chautauqua Experience
There are countless ways that our talent will engage with our mission, vision, and diverse communities, and you are invited to immerse yourself in our programming as a gateway to this experience.&nbsp;Employees will receive a traditional Chautauqua gate pass, free of cost, which provides access to many of our programs at the Amphitheater.&nbsp;In addition to a traditional gate pass, employees and their families will receive full access to our current and historical programs online at CHQ Assembly.&nbsp;&nbsp;&nbsp;
Commitment to Values of IDEA
Chautauqua Institution values Inclusion, Diversity, Equity, and Accessibility (IDEA) as a priority in our strategic plan, 150 Forward.&nbsp;One of our five core values is “The dignity and contributions of all people.”&nbsp;We are committed to creating conditions in which everyone feels that they can engage as full and valued participants in the Chautauqua experience.&nbsp;The Institution is an equal opportunity employer committed to equitable and inclusive hiring practices and applicants will not be discriminated against based on any status protected under federal, state, or local law. We especially welcome applications from those who can demonstrate past experience, engagement, and professional expertise in IDEA.
Vaccination for COVID-19
Chautauqua Institution has adopted a mandatory vaccination policy to safeguard the health of our employees, patrons, and our shared community from COVID-19.&nbsp;By applying for employment, candidates acknowledge that they will comply with Chautauqua Institution’s Mandatory Vaccination Policy requiring all employees to provide proof of full vaccination immediately upon hire or be approved for a medical or religious accommodation and before physically starting work.&nbsp;
Joining Our Talent Community
Join our talent community online at CHQ.org/employment.&nbsp;You are encouraged to learn more about Chautauqua Institution at CHQ.org and view the 150 Forward Strategic Plan at 150fwd.CHQ.org.
We are looking forward to receiving your application. Thank you.

Executive Sous Chef at The Athenaeum Hotel

<h3>Job Description</h3>
Job DescriptionTo Apply for this Job Click Here
We are seeking a highly skilled and experienced Executive Chef to lead our culinary team, oversee kitchen operations, and deliver outstanding dining experiences for our guests, including corporate and personal events.
Executive Chef Responsibilities:
<ul>
<li>Lead and manage all aspects of the kitchen operations, ensuring the highest standards of food quality, presentation, and service</li>
<li>Develop and curate innovative menus tailored to a variety of dining experiences, including in-house restaurants, banquets, and special events</li>
<li>Collaborate with event planners to design customized menus for corporate functions, weddings, and private events</li>
<li>Ensure compliance with health, safety, and sanitation regulations</li>
<li>Hire, train, and mentor kitchen staff, fostering a culture of excellence and teamwork</li>
<li>Manage vendor relationships and oversee inventory, ordering, and cost control measures</li>
<li>Work closely with hotel management to enhance guest satisfaction and uphold brand standards</li>
</ul>
Executive Chef Qualifications:
<ul>
<li>Minimum 3+ years of experience as an Executive Chef in a hotel or luxury hospitality setting</li>
<li>Proven expertise in managing high-volume kitchens, including banquet and event catering</li>
<li>Strong leadership and organizational skills with the ability to inspire a team</li>
<li>Extensive knowledge of international cuisine, seasonal ingredients, and fine dining standards</li>
<li>Experience developing and managing budgets, food costs, and operational efficiencies</li>
<li>Excellent communication skills and ability to collaborate with multiple departments</li>
</ul>
Executive Chef Benefits
<ul>
<li>Competitive salary and performance-based incentives</li>
<li>Opportunities for professional growth and development</li>
<li>A dynamic and supportive work environment</li>
<li>Access to exclusive hotel perks and benefits </li>
</ul>
At Goodwin Recruiting we are committed to our core values. We take our value, Dedicated to Diversity &amp; Inclusion, very seriously and will never discriminate against a candidate or client based on any protected classes. Our clients seek qualified candidates, and that is what we deliver. A person's age, gender, race, sexual orientation, gender identity, national origin, veteran or disability status, or arrest or conviction record has no bearing on whether he, she, or they are able to do the job. We evaluate the knowledge, skills, and abilities that meet the requirements of the position and aim to open doors and change lives. We value all people, understanding that uniqueness and diversity foster a stronger team that is innovative and brings varying perspectives to the table. We put our money where our mouth is and are proud of our efforts to identify a broad slate of candidates, with many hiring success stories to share. JOB ID: 151588#post
Francesca Brajuha
To Apply for this Job Click HereCompany DescriptionGoodwin Recruiting (Forbes America's Best Recruiting Firms 2020, 2021, 2022, &amp; 2023) is a full-service recruiting agency that was founded in hospitality. Our company was built on service, and as we have grown and expanded into a broad range of industries and specialties, that hospitality mentality has remained rooted at the core of everything we do. We are committed to providing highly personalized services, tailored to each candidate and client we work with. Across all business types, from executives to operators to administrative staff, each Goodwin Recruiting partner has an extensive background in their field of expertise. We speak your language, we know the ins and outs of recruiting, and we put our core values first, establishing game-changing partnerships with employers and job seekers alike. 
<h3>Company Description</h3>
Goodwin Recruiting (Forbes America's Best Recruiting Firms 2020, 2021, 2022, &amp; 2023) is a full-service recruiting agency that was founded in hospitality. \r\n\r\nOur company was built on service, and as we have grown and expanded into a broad range of industries and specialties, that hospitality mentality has remained rooted at the core of everything we do. \r\n\r\nWe are committed to providing highly personalized services, tailored to each candidate and client we work with. Across all business types, from executives to operators to administrative staff, each Goodwin Recruiting partner has an extensive background in their field of expertise. We speak your language, we know the ins and outs of recruiting, and we put our core values first, establishing game-changing partnerships with employers and job seekers alike.

Hotel Executive Chef JN -012025-151588

<h3>Job Description</h3>
Job Description
The Executive Sous Chef assists the Executive Chef with the efficient operation of food production areas. In conjunction with The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly.
QUALIFICATIONS:
<ul>
<li>At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.</li>
<li>Must be proficient in Windows Operating Systems, Company approved spreadsheets and word processing.</li>
<li>Supervisory experience required</li>
<li>Ability to work a flexible schedule</li>
<li>Must be able to convey information and ideas clearly.</li>
<li>Must be able to evaluate and select among alternative courses of action quickly and accurately.</li>
<li>Must work well in stressful, high pressure situations.</li>
<li>Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.</li>
<li>Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.</li>
<li>Must be able to work with and understand financial information and data, and basic arithmetic functions.</li>
<li>Must maintain composure and objectivity while under pressure.</li>
</ul>
RESPONSIBILITIES:
<ul>
<li>Approach all encounters with guests and employees in a friendly, service oriented manner.</li>
<li>Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).</li>
<li>Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.</li>
<li>Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.</li>
<li>Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid</li>
<li>Maintain a friendly and warm demeanor at all times.</li>
<li>Fulfill all supervisory duties of the hotel's kitchens.</li>
<li>Ensure that all kitchen personnel fulfill their job functions appropriately.</li>
<li>Create menus and food presentation.</li>
<li>Address and resolve all customer problems in an efficient and effective manner.</li>
<li>Perform spot checks for menu accuracy and taste.</li>
<li>Minimize spoilage, waste and over production.</li>
<li>Regularly review house counts, forecasts and VIP lists.</li>
<li>Monitor all Banquet and Catering activity.</li>
<li>Maintain all kitchen inventories.</li>
<li>Prepare annual reviews of employees</li>
<li>Assist in the achievement of departmental objectives and goals</li>
<li>Expedite peak meal periods by maintaining a 'hands on' approach.</li>
<li>Works within monthly set food cost budget, adjust food requisitions and controls waste</li>
<li>Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.</li>
<li>Assures timely set up, schedules well trained cooks in all areas in proper uniform.</li>
<li>Performs other activities as assigned</li>
<li>Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.</li>
<li>Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and all other employees.</li>
<li>Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.</li>
<li>Review food sales for accuracy daily.</li>
<li>Plan employee menus and oversee Employee Break room.</li>
<li>Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration.</li>
<li>Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.</li>
<li>Maintain required pars of all stock.</li>
<li>Perform any other duties as requested by the General Manager.</li>
</ul>
After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:
<ul>
<li>Now offering Daily Pay! Ask your Recruiter for more details</li>
<li>Medical, Dental, and Vision Coverage</li>
<li>Short-Term and Long-Term Disability Income</li>
<li>Term Life and AD&amp;D Insurance</li>
<li>Paid Time Off</li>
<li>Employee Assistance Program</li>
<li>401k Retirement Plan</li>
</ul>
PROPERTY INFORMATION: Renaissance Charleston Historic District Hotel is located in the heart of historic downtown Charleston. Guests can take a refreshing plunge in the pool or grab a bite to eat at the on-site restaurant. The property is located 3 blocks away from the City Market and King Street shops All rooms are elegantly furnished and have marble bathrooms. Each comes with a 32-inch flat screen TV with cable and satellite channels. There is a mini-bar along with tea and coffee making facilities in every room. Room service and a concierge are available. 2,759 of meeting and event space is offered.
 Application deadline for Colorado positions:

The Lindy Renaissance Charleston Hotel - Executive Sous Chef

<h3>Job Description</h3>
Job Description
Executive Chef - Full Service Hotel
$85,000-$105,000
Scottsdale, AZ
 
Join our team as an Executive Chef at our full-service hotel in Scottsdale, AZ, where you'll have the unique opportunity to lead the culinary experience in a dynamic hospitality environment. With a competitive salary range of $85,000-$105,000, you'll be at the forefront of crafting exceptional dining experiences that highlight local flavors and innovative culinary techniques.
 
Key Responsibilities:
<ul>
<li>Oversee all kitchen operations to ensure outstanding food quality, creative presentation, and consistent guest satisfaction.</li>
<li>Design and refresh seasonal menus with a focus on utilizing fresh, locally-sourced ingredients to offer unique dining experiences.</li>
<li>Maintain and enhance profitability through effective food cost management, inventory control, and strong supplier partnerships.</li>
<li>Recruit, train, and mentor a dedicated culinary team, fostering a culture of collaboration and continuous improvement.</li>
<li>Uphold rigorous health, safety, and sanitation standards in compliance with local and federal regulations.</li>
<li>Collaborate with the front-of-house team to deliver a seamless and elevated guest experience.</li>
<li>Work in partnership with hotel leadership to achieve strategic operational and financial objectives.</li>
<li>Continuously innovate by staying updated with culinary trends to keep the dining experience fresh and exciting.</li>
</ul>
 
Qualifications:
<ul>
<li>Proven track record as an Executive Chef or similar leadership role in a prestigious dining setting.</li>
<li>Strong expertise in culinary innovation and menu development that highlights regional ingredients.</li>
<li>Demonstrated ability to manage costs effectively while achieving financial performance goals.</li>
<li>Strong leadership with a focus on team development and fostering a positive kitchen culture.</li>
<li>Passion for creating memorable dining experiences using locally-sourced ingredients.</li>
</ul>
 
Benefits:
<ul>
<li>Be part of an inspiring environment within a full-service hotel known for its exceptional hospitality and creativity.</li>
<li>Enjoy a supportive and professional work environment with opportunities for personal and career growth.</li>
</ul>
 
If you are driven by a passion for culinary excellence and leadership in the hospitality industry, we invite you to make your mark in Scottsdale, AZ with us. Apply today to be part of our exciting culinary journey!
 
If you are interested in applying for this position, send your resume to John Wilcoxon.
 
#ZRDH
 
Company DescriptionSince 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States 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. At Gecko Hospitality, we are passionate about making sure that every member of our recruiting team is familiar with our philosophies. In the same way that we learn about people when developing relationships and friendships, we want our people to have a sense of Gecko Hospitality's values and insight into our company's "personality." With this insight comes a greater understanding of how values "fit" with Gecko Hospitality's values, why we do things the way we do as well as providing a basis for making decisions that are appropriate to those values. We all play a part in keeping these traditions and philosophies alive. We want every member of our recruiting team to understand that we are only as good as how well we follow these philosophies on an every day basis. Gecko Hospitality is all about achieving results by being motivated. This motivation to achieve results comes from within. No one can motivate us, nor can we motivate anyone else. As leaders, all that we can do is provide an environment where people motivate themselves to achieve mutually beneficial goals. Along with this philosophy, each team member possesses the following traits for which we are proud: honesty, integrity, desire, determination, listening skills, rapid learning, responding in a timely manner, effective communication skills, thoroughness, empathy, compassion, and most of all we want every team member to have a strong work ethic that motivates them to produce superior results both for our candidates and for our Clients. At Gecko Hospitality, you certainly have... more choices As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality has your consent to communicate via SMS text message moving forward. Terms of Service are available at <a href="https://www.geckohospitality.com/terms" target="_blank">https://www.geckohospitality.com/terms</a> Privacy Policy can be found at <a href="https://www.geckohospitality.com/privacy" target="_blank">https://www.geckohospitality.com/privacy</a> Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP 
<h3>Company Description</h3>
Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States 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.\r\n\r\nAt Gecko Hospitality, we are passionate about making sure that every member of our recruiting team is familiar with our philosophies. In the same way that we learn about people when developing relationships and friendships, we want our people to have a sense of Gecko Hospitality's values and insight into our company's "personality." With this insight comes a greater understanding of how values "fit" with Gecko Hospitality's values, why we do things the way we do as well as providing a basis for making decisions that are appropriate to those values. We all play a part in keeping these traditions and philosophies alive.\r\n\r\nWe want every member of our recruiting team to understand that we are only as good as how well we follow these philosophies on an every day basis. Gecko Hospitality is all about achieving results by being motivated. This motivation to achieve results comes from within. No one can motivate us, nor can we motivate anyone else. As leaders, all that we can do is provide an environment where people motivate themselves to achieve mutually beneficial goals. Along with this philosophy, each team member possesses the following traits for which we are proud: honesty, integrity, desire, determination, listening skills, rapid learning, responding in a timely manner, effective communication skills, thoroughness, empathy, compassion, and most of all we want every team member to have a strong work ethic that motivates them to produce superior results both for our candidates and for our Clients.\r\n\r\nAt Gecko Hospitality, you certainly have... more choices\r\n\r\nAs part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality has your consent to communicate via SMS text message moving forward.\r\nTerms of Service are available at <a href="https://www.geckohospitality.com/terms" target="_blank">https://www.geckohospitality.com/terms</a>\r\nPrivacy Policy can be found at <a href="https://www.geckohospitality.com/privacy" target="_blank">https://www.geckohospitality.com/privacy</a>\r\nMessage and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP

Executive Chef - Full Service Hotel - High Compensation

<h3>Job Description</h3>
Job Description
***OPEN CALLS for ALL POSITIONS***
WHERE: W Scottsdale 7277 E Camelback Road, Scottsdale, AZ 85251
WHEN: Thursday, May 1st 10am - 1pm | 2pm - 6pm
Friday, May 2nd 10am - 1pm | 2pm - 6pm
 
REMI HOTEL 
Crescent Hotels &amp; Resorts invites you to embark on an exciting journey as the Executive Sous Chef for the new Japanese Steakhouse Restaurant within the spectacular Remi Hotel, a new build Autograph Collection. Nestled in the pulsating heart of downtown Scottsdale's Entertainment District, this 161-room gem combines classic western elements with bold, modern motifs, redefining the desert aesthetic and attitude. It's five food and beverage outlets range from a 1940's inspired café on the ground level to a seductive Miami-style rooftop pool deck and bar reflective of the orange groves of Morocco.
Picture this: A vibrant tapestry of live, work, and play, where the city's elite mingle with young professionals in a symphony of luxury and excitement. Weekends ignite into an electrifying party scene as the Entertainment District transforms into a playground for the glamorous and the adventurous.
 
JOIN OUR TEAM IF. . . 
YOU ARE LOOKING FOR:
<ul>
<li>Fun, vibrant atmosphere.</li>
<li>Polished, sleek, high-end space.</li>
<li>Work alongside a team of true hospitality professionals and culinary talents.</li>
<li>A dynamic leadership team that celebrates you for your individuality.</li>
<li>Supportive team and leadership.</li>
</ul>
 
OUR RESTAURANT CONCEPTS
The Executive Sous Chef will oversee all of the food operations for the Fine Dining Japanese Steakhouse, Kauboi. These hotel concepts &amp; outlets include:
<ul>
<li>KAUBOI: Fine Dining Japanese Steakhouse with Sushi, Robata, and a Whiskey-Based Speakeasy.</li>
<li>ALLEGRA: Rivera Beach Club-inspired Rooftop Pool Lounge with Cabana Service, Refreshing cocktails, and a 270-degree view of the valley.</li>
<li>F/SIXTEEN: American Diner with a modern twist. Serving breakfast, lunch, and dinner with boozy milkshakes, late-night excitement, and a full bar.</li>
<li>In-Room Dining</li>
</ul>
 
WHAT WE EXPECT:
DUTIES &amp; RESPONSIBILITIES
<ul>
<li>Kitchen Operations Oversight.</li>
<li>Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged</li>
<li>Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service</li>
<li>Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)</li>
<li>Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback</li>
<li>Maintain the highest level of safety, security, sanitation, and cleanliness of facility</li>
<li>"Inspire, Inspect, and Inform" restaurant personnel on a daily basis</li>
<li>Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.</li>
<li>Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.</li>
<li>Understand how to use basic computer applications and POS systems.</li>
<li>Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.</li>
<li>Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.</li>
</ul>
GENERAL MANAGEMENT
<ul>
<li>Develop hourly team.</li>
<li>Maintain and manage systems.</li>
<li>Conduct quarterly management evaluations to track improvement of fundamental skills.</li>
<li>Develop hourly staff positions within the restaurant, conduct quarterly restaurant staff evaluations.</li>
<li>Hire great talent and terminate any member of the staff on an as needed basis.</li>
<li>Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and the food operations at the REMI Hotel.</li>
<li>Must firmly confront poor performance while also recognizing and rewarding good performance.</li>
<li>Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.</li>
<li>Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.</li>
<li>Implement efficient and productive systems/processes in all departments (staffing levels, etc.).</li>
<li>Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards.</li>
</ul>
FINANCIAL AND P&amp;L ADHERENCE
<ul>
<li>Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs).</li>
<li>Accurately process and submit.</li>
<li>Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma.</li>
<li>Actively make efforts daily to improve Food Cost, Labor Cost and Supplies and stick to budgets.</li>
<li>Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion.</li>
<li>Seek better efficiency and productivity.</li>
</ul>
SAFETY COMPLIANCE
<ul>
<li>Must have thorough understanding of Arizona labor and hiring laws.</li>
<li>Must follow in-house safety program and conduct monthly in-house health inspections.</li>
<li>Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines.</li>
<li>Commit to source locally when possible and cultivate diversity in the kitchen.</li>
</ul>
 
IDEAL CANDIDATE WILL HAVE
<ul>
<li>Minimum of 5+ years of Chef experience within a high-volume fine dining restaurant and/or hotel environment.</li>
<li>Minimum of 10+ years cooking experience</li>
<li>ServeSafe Certified</li>
<li>Ability to work on your feet for extended hours.</li>
<li>Strong organizational and time management skills with a particular attention to detail.</li>
<li>Strong knife skills.</li>
<li>Must be available to work irregular hours, shifts, weekends, special events, weekends and holidays.</li>
<li>Strong food and beverage knowledge.</li>
<li>Strong organizational and time management skills with a particular attention to detail.</li>
</ul>
 
PHYSICAL REQUIREMENTS
The physical requirements listed below are examples of those of the Executive Sous Chef may need to perform in order to carry out essential job functions:
<ul>
<li>Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.</li>
<li>Ability to work in hot and cold environments.</li>
<li>This type of work involves a combination of sitting, walking, and standing for periods of time.</li>
</ul>
Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job.
 
OUR COMPANY
MISSION
To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. WHAT MAKES US UNIQUE
You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with.
 
WE OFFER
<ul>
<li>$85-95K Annual Salary</li>
<li>Medical/Dental/Vision Insurance</li>
<li>Supplementary Benefits</li>
<li>Fun Work Environment</li>
<li>Paid Time Off: Vacation &amp; Sick Leave</li>
<li>Growth &amp; Development Opportunities</li>
</ul>

New Restaurant Opening - Kauboi at The Remi Hotel - Executive Sous Chef

<h3>Job Description</h3>
Job Description
***OPEN CALLS for ALL POSITIONS***
WHERE: W Scottsdale 7277 E Camelback Road, Scottsdale, AZ 85251
WHEN: Thursday, May 1st 10am - 1pm | 2pm - 6pm
Friday, May 2nd 10am - 1pm | 2pm - 6pm
 
REMI HOTEL 
Crescent Hotels &amp; Resorts invites you to embark on an exciting journey as a Executive Sous Chef for the Modern American Diner within the spectacular Remi Hotel, a new build Autograph Collection. Nestled in the pulsating heart of downtown Scottsdale's Entertainment District, this 161-room gem combines classic western elements with bold, modern motifs, redefining the desert aesthetic and attitude. It's five food and beverage outlets range from a 1940's inspired café on the ground level to a seductive Miami-style rooftop pool deck and bar reflective of the orange groves of Morocco.
Picture this: A vibrant tapestry of live, work, and play, where the city's elite mingle with young professionals in a symphony of luxury and excitement. Weekends ignite into an electrifying party scene as the Entertainment District transforms into a playground for the glamorous and the adventurous.
 
JOIN OUR TEAM IF. . . 
YOU ARE LOOKING FOR:
<ul>
<li>Fun, vibrant atmosphere.</li>
<li>Polished, sleek, high-end space.</li>
<li>Work alongside a team of true hospitality professionals and culinary talents.</li>
<li>A dynamic leadership team that celebrates you for your individuality.</li>
<li>Supportive team and leadership.</li>
</ul>
 
OUR RESTAURANT CONCEPTS
The Sous Chef will oversee all of the food operations for the Modern American Diner, F/Sixteen and In Room Dining. These hotel concepts &amp; outlets include:
<ul>
<li>KAUBOI: Fine Dining Japanese Steakhouse with Sushi, Robata, and a Whiskey-Based Speakeasy.</li>
<li>ALLEGRA: Rivera Beach Club-inspired Rooftop Pool Lounge with Cabana Service, Refreshing cocktails, and a 270-degree view of the valley.</li>
<li>F/SIXTEEN: American Diner with a modern twist. Serving breakfast, lunch, and dinner with boozy milkshakes, late-night excitement, and a full bar.</li>
<li>Lobby Bar &amp; In-Room Dining</li>
</ul>
WHAT WE EXPECT
DUTIES &amp; RESPONSIBILITIES
<ul>
<li>Kitchen Operations Oversight.</li>
<li>Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged</li>
<li>Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service</li>
<li>Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)</li>
<li>Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback</li>
<li>Maintain the highest level of safety, security, sanitation, and cleanliness of facility</li>
<li>"Inspire, Inspect, and Inform" restaurant personnel on a daily basis</li>
<li>Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.</li>
<li>Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.</li>
<li>Understand how to use basic computer applications and POS systems.</li>
<li>Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.</li>
<li>Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.</li>
</ul>
GENERAL MANAGEMENT
<ul>
<li>Develop hourly team.</li>
<li>Maintain and manage systems.</li>
<li>Conduct quarterly management evaluations to track improvement of fundamental skills.</li>
<li>Develop hourly staff positions within the restaurant, conduct quarterly restaurant staff evaluations.</li>
<li>Hire great talent and terminate any member of the staff on an as needed basis.</li>
<li>Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and the food operations at the REMI Hotel.</li>
<li>Must firmly confront poor performance while also recognizing and rewarding good performance.</li>
<li>Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.</li>
<li>Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.</li>
<li>Implement efficient and productive systems/processes in all departments (staffing levels, etc.).</li>
<li>Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards.</li>
</ul>
FINANCIAL AND P&amp;L ADHERENCE
<ul>
<li>Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs).</li>
<li>Accurately process and submit.</li>
<li>Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma.</li>
<li>Actively make efforts daily to improve Food Cost, Labor Cost and Supplies and stick to budgets.</li>
<li>Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion.</li>
<li>Seek better efficiency and productivity.</li>
</ul>
SAFETY COMPLIANCE
<ul>
<li>Must have thorough understanding of Arizona labor and hiring laws.</li>
<li>Must follow in-house safety program and conduct monthly in-house health inspections.</li>
<li>Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines.</li>
<li>Commit to source locally when possible and cultivate diversity in the kitchen.</li>
</ul>
 
IDEAL CANDIDATE WILL HAVE
<ul>
<li>Minimum of 2+ years of Chef experience within a high-volume fine dining restaurant and/or hotel environment.</li>
<li>Minimum of 8+ years cooking experience</li>
<li>ServeSafe Certified</li>
<li>Ability to work on your feet for extended hours.</li>
<li>Strong organizational and time management skills with a particular attention to detail.</li>
<li>Strong knife skills.</li>
<li>Must be available to work irregular hours, shifts, weekends, special events, weekends and holidays.</li>
<li>Strong food and beverage knowledge.</li>
<li>Strong organizational and time management skills with a particular attention to detail.</li>
</ul>
 
PHYSICAL REQUIREMENTS
The physical requirements listed below are examples of those of the Sous Chef may need to perform in order to carry out essential job functions:
<ul>
<li>Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.</li>
<li>Ability to work in hot and cold environments.</li>
<li>This type of work involves a combination of sitting, walking, and standing for periods of time.</li>
</ul>
Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job.
 
OUR COMPANY
MISSION
To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. WHAT MAKES US UNIQUE
You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with.
 
WE OFFER
<ul>
<li>$65-75K Annual Salary</li>
<li>Medical/Dental/Vision Insurance</li>
<li>Supplementary Benefits</li>
<li>Fun Work Environment</li>
<li>Paid Time Off: Vacation &amp; Sick Leave</li>
<li>Growth &amp; Development Opportunities</li>
</ul>

New Restaurant Opening - F/Sixteen at The Remi Hotel - Executive Sous Chef

<h3>Job Description</h3>
Job DescriptionCompany Description 
Owned and operated by Aspen Hospitality, The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel and offers luxury services and unparalleled access to America's most famous mountain town. A Relais &amp; Châteaux resort, the Nell is frequently recognized for its award-winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars, a wine cellar and a speakeasy. The Little Nell is also home to the new The Nell Spa. During ski season, Nell guests have access to a slopeside ski concierge and numerous winter adventures. In summer months, guests enjoy lush gardens along with off-road adventures, stargazing, fly fishing and mountaintop yoga; plus, a pool, hot tub, and a newly renovated spa and health club. The Little Nell has been acknowledged with&nbsp;numerous awards&nbsp;including being named a Forbes Five-Star hotel since 1995, a AAA Five-Diamond hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America’s 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation. The Nell will debut its first hotel outside of Aspen at Rockefeller Center in New York City in 2026. For more information, visit&nbsp;<a href="http://www.thelittlenell.com&nbsp;or" target="_blank">www.thelittlenell.com&nbsp;or</a> follow @thelittlenell on Instagram, Twitter and Facebook.&nbsp;
Job Description 
Position Summary&nbsp; The Executive Steward is a key member of the culinary leadership team, responsible for managing the Stewarding department to ensure maximum labor efficiency, adherence to budgeted costs, safe working conditions, and the highest sanitation standards. This role oversees the cleanliness and organization of all kitchen and utility areas while maintaining inventory, storage, and distribution of F&amp;B divisional operating items such as silver, china, glassware, and linens. This position reports to the Executive Chef.
The budgeted salary range for this position is $70,000 - $80,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus.
Job Posting Deadline Applications for this position will be accepted until May 15, 2025.
Essential Job Functions/Key Job Responsibilities &nbsp; •&nbsp;&nbsp; &nbsp;Oversee daily operations of stewarding, including dish room operations, night cleaning trash disposal, loading dock maintenance, employee cafeteria, main kitchen, all restaurant outlets, banquet spaces, and banquet plating •&nbsp;&nbsp; &nbsp;Monitor and control the inflow of ordered materials and maintain proper inventory levels •&nbsp;&nbsp; &nbsp;Ensure compliance with all food and beverage policies, health and safety regulations, and sanitation standards. •&nbsp;&nbsp; &nbsp;Recruit, interview, hire, train, and manage stewarding staff •&nbsp;&nbsp; &nbsp;Conduct daily pre-shifts and hold quarterly Department meetings •&nbsp;&nbsp; &nbsp;Manage loss prevention policies to reduce accidents and control costs. &nbsp;Monitor breakage and implement preventative protocols •&nbsp;&nbsp; &nbsp;Conduct monthly and quarterly inventories of kitchen supplies, china, glassware, silverware, and cleaning compounds •&nbsp;&nbsp; &nbsp;Ensure compliance with health department standards and maintain updated MSDS and Health Code compliancy binders •&nbsp;&nbsp; &nbsp;Train employees in food handling, sanitation procedures, equipment handling, and chemical usage •&nbsp;&nbsp; &nbsp;Supervise and maintain sanitation standards in the kitchen, employee cafeteria, storage areas, hallways, and dock •&nbsp;&nbsp; &nbsp;Conduct weekly and monthly inspectors of dishwashing machines, chemical levels/usage, and dish areas •&nbsp;&nbsp; &nbsp;Other duties as assigned
Qualifications 
Education &amp; Experience Requirements&nbsp; •&nbsp;&nbsp; &nbsp;High school diploma or equivalent required •&nbsp;&nbsp; &nbsp;Minimum of 3 years of hotel management experience required, preferably in food &amp; beverage or culinary
Knowledge, Skills &amp; Abilities &nbsp; •&nbsp;&nbsp; &nbsp;Possess strong working knowledge of food safety, sanitation, and health department regulations •&nbsp;&nbsp; &nbsp;Familiarity with company rules, regulations, and operational standards&nbsp; •&nbsp;&nbsp; &nbsp;Experience managing inventory, P&amp;L accountability, and operational budgets •&nbsp;&nbsp; &nbsp;Ability to effectively manage a large team, including contracted employees •&nbsp;&nbsp; &nbsp;Proficiency with Microsoft Office Word, Excel, PowerPoint and Outlook •&nbsp;&nbsp; &nbsp;Exceptional organizational skills and attention to detail •&nbsp;&nbsp; &nbsp;Proficiency in Spanish preferred •&nbsp;&nbsp; &nbsp;Maintain professional and effective communication with the Culinary team, Banquet team and Front of House departments •&nbsp;&nbsp; &nbsp;Ability to uphold service standards by engaging with employees and fostering a culture of excellence •&nbsp;&nbsp; &nbsp;Ability to handle interpersonal and team conflicts in a constructive manner&nbsp; •&nbsp;&nbsp; &nbsp;Ability to assess team performance, provide feedback, and implement development plans&nbsp; •&nbsp;&nbsp; &nbsp;Ability to delegate tasks effectively, empowering teams while maintaining accountability
 Additional Information 
Work Environment &amp; Physical Demands&nbsp; •&nbsp;&nbsp; &nbsp;Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time •&nbsp;&nbsp; &nbsp;Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces •&nbsp;&nbsp; &nbsp;Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
Job Benefits&nbsp; This position is classified as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. &nbsp; • &nbsp; &nbsp;Health, Dental and Vision Insurance Programs • &nbsp; &nbsp;Flexible Spending Account Programs • &nbsp; &nbsp;Life Insurance Programs • &nbsp; &nbsp;Paid Time Off Programs • &nbsp; &nbsp;Paid Leave Programs • &nbsp; &nbsp;401(k) Savings Plan • &nbsp; &nbsp;Employee Ski Pass and Dependent Ski Passes&nbsp; • &nbsp; &nbsp;Other company perks
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. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970-300-7700.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 
This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice.
Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all.
For an overview of Aspen One Company's benefits and other compensation visit <a href="http://www.aspensnowmass.com/employment/benefits-and-perks" target="_blank">www.aspensnowmass.com/employment/benefits-and-perks</a>
Aspen One participates in E-Verify.
E-Verify &amp; Right to Work Poster

Executive Steward - The Little Nell

<h3>Job Description</h3>
Job DescriptionCome join our team of Enthusiasts at the Canopy by Hilton hotel located in beautiful downtown Grand Rapids!
We’re on the lookout for an innovative and talented Chef to lead our kitchen and restaurant team and ensure exceptional dining experiences for our guests across all food outlets within the hotel. The Canopy boasts two exceptional restaurants – PORTICO, a trendy cafe-style eatery, and KNOOP, a rooftop craft cocktail lounge – along with various banquet services. We seek an effective culinary leader who can design inventive menus, oversee food preparation, and uphold health and safety regulations. If you are ready to demonstrate your culinary creativity, submit your application today to become part of our fantastic team!
 
JOB SUMMARY: The Executive Chef is responsible for assisting the kitchen staff with the oversight of the back of the house, all aspects of food preparation and kitchen management while delivering high-quality food, a sanitary environment and maintaining profitable food operations.
ESSENTIAL JOB FUNCTIONS:
<ul>
<li>Supervision and coordination of kitchen employees and activities; hire, train, develop, assess and empower staff to achieve the department's goals.</li>
<li>Creation of staff schedules to ensure that demand is met and that kitchen is operating efficiently.</li>
<li>Plan and direct food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness.</li>
<li>Assist in the selection and development of recipes to ensure consistent quality.</li>
<li>Establish presentation technique and quality standards for the kitchen.</li>
<li>Estimate food consumption and demand and order supplies, food, and ingredients accordingly.</li>
<li>Monitor, control and manage kitchen costs and expenses according to the budget.</li>
<li>Ensure knowledge of menu and all food products.</li>
<li>Ensure proper equipment operation/maintenance.</li>
<li>Practice and ensure kitchen cleanliness, correct food handling and food storage procedures according to federal, state, local and company regulations.</li>
<li>Ensure and train employees to maintain a safe and secure environment at all times.</li>
<li>Coordinate and monitor inventory and par levels.</li>
<li>Manage loss prevention and security of inventory and food items.</li>
<li>Assist in the front of the house as needed.</li>
</ul>
OTHER DUTIES:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
IDEAL CORE COMPETITENCIES:
<ul>
<li>Ability to attend to guests, associates and management in an attentive, friendly, courteous and service oriented manner.</li>
<li>Excellent communication skills, both oral and written.</li>
<li>Must be able to speak, read, write and communicate in English to adequately perform the duties of the job.</li>
<li>Extensive knowledge of Food and Beverage service standards.</li>
<li>Strong leadership skills to rally and motivate kitchen staff.</li>
<li>Outstanding organizational and time management skills.</li>
<li>Must be detail-oriented in reviewing final food products and general management of the kitchen.</li>
<li>Ability to multitask, prioritize and delegate daily workload.</li>
<li>Must be energetic and able to work in a fast-paced environment.</li>
<li>Must be able to show initiative, including anticipating guest or operational needs.</li>
<li>Must be able to work varying schedules that include evenings, weekends, holidays, and extended hours as business dictates.</li>
<li>Able to wear proper uniform in accordance with Lodgco Hospitality policies and procedures.</li>
<li>Perform other duties as requested by management</li>
</ul>
REQUIRED/PREFERRED EDUCATION AND ABILITIES
<ul>
<li>High School diploma/GED or equivalent education/experience required.</li>
<li>3+ years of experience working in a hotel kitchen.</li>
<li>Food Handler/ServSafe certification is required.</li>
<li>Applicable state certifications and brand training as required.</li>
<li>Proficient computer skills including but not limited to Microsoft Word, Excel and Outlook and other required systems.</li>
</ul>
ADDITIONAL ELIGIBILITY QUALIFICATIONS
Valid driver’s license and safe driving record – satisfactory criminal background screening required – professional references from the hospitality industry.
SUPERVISORY RESPONSBILITY
This position has supervisory responsibilities.
BENEFITS WE OFFER
<ul>
<li>Career development &amp; work-life balance</li>
<li>Paid time off</li>
<li>Travel and hotel discounts</li>
<li>Health, dental, &amp; vision insurance</li>
<li>401(k) with company match</li>
<li>Bonus Potential</li>
<li>And more!</li>
</ul>
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. While performing the duties of this job, the employee is required to stand for entire shift, balance, reach, push, pull, lift, grasp, feel, talk, hear, see, smell, taste and perform repetitive motions that require manual dexterity. 
This position requires the exertion of up to 50 pounds of force and lifting up to 50 pounds occasionally.
The employee is required to have visual acuity to prepare and analyze data and figures, operate machinery and tools, determine accuracy, neatness and thoroughness of food and make general observations of facilities. This position is primarily indoors and may subject the employee to high or cold temperatures from machinery and moderate noise level.
EXPECTED HOURS OF WORK
This position requires variable hours based on the needs of the hotel.
EEO STATEMENT
In accordance with all applicable local, state, and federal laws, Lodgco is committed to a policy of nondiscrimination and equal employment. This policy requires that all decisions involving hiring, promotion, transfer, compensation, benefits, training, discipline, and all other personnel practices and terms or conditions of employment will be made without regard to race, color, religion, sex, age, national origin, disability, genetic information, height, weight, marital status, veteran status, sexual orientation or any other protected characteristic under state, federal, or local law. Lodgco also prohibits retaliation against any employee because the employee has engaged in an activity that is protected under state, federal, or local law.
WHO WE ARE
Lodgco Hospitality, LLC is a multi-brand, hospitality company that delivers value, rewards, and a sense of pride to its associates, guests, and investors. Lodgco was founded on the desire to develop and manage hotels that offer our guests the finest service possible. 
Headquartered in Michigan, the Lodgco portfolio represents many of the most trusted names in hospitality, including Marriott, Hilton, Hyatt, and IHG. We currently have hotels in Michigan, Florida, &amp; and Colorado. Additionally, we regularly integrate new hotels into our portfolio. 
To learn more about our growing company, please visit <a href="http://www.lodgco.net" target="_blank">www.lodgco.net</a>.

Executive Chef

<h3>Job Description</h3>
Job Description
Assistant Pastry Chef
POSITION OBJECTIVE
Looking for true culinarians who want to be the best. If you have the knead to sweeten your career growth we are searching for genuine talent to work alongside our renowned Executive Pastry Chef. It does not get any better than this. Your commitment to your development is our commitment to you.
ESSENTIAL JOB FUNCTIONS
<ul>
<li>Taste, taste, taste. We eat the food we create.</li>
<li>Plan, prep, set up and provide quality service in all areas of pastry kitchen production to include, but not limited to, all menu items supplied by outlet kitchen.</li>
<li>Build prep lists for daily activities, organizing and prioritizing prep lists in accordance with operational needs.</li>
<li>Oversee and guide Pastry Cooks. Act as supervisor when Executive Pastry Chef is not present.</li>
<li>Support Executive Pastry Chef in building and developing menus.</li>
<li>Exercise creative freedom when creating new items.</li>
<li>Assist with department ordering and inventory management.</li>
<li>Follow established recipes and plating guide provided to exact specification.</li>
<li>Maintain and contribute to a positive work environment</li>
<li>Organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef’s expectations</li>
<li>All mise en place completed to satisfaction of Executive Chef and Pastry Chef.</li>
<li>Properly follow all processes that are in place.</li>
<li>Communicate with all internal customers efficiently stewarding, service staff).</li>
<li>Properly rotate product in walk in cooler.</li>
<li>Clean and maintain equipment properly.</li>
<li>Maintain and strictly abide by state sanitation/health regulations and hotel requirements.</li>
<li>Organize and set up workstation fast and efficiently.</li>
<li>Rotate, label and date all food on station.</li>
<li>Contribute to the growth and success of the team.</li>
<li>Ability to perform job functions with attention to detail, speed and accuracy.</li>
<li>Ability to prioritize, organize work and follow through with assigned tasks.</li>
<li>Ability to be a clear thinker, remain calm and resolve problems using good judgment.</li>
<li>Ability to work well under pressure of meeting production schedules and timelines of food displays.</li>
<li>Ability to handle multiple tasks at one time while maintaining a high level of professionalism.</li>
<li>Ability to maintain a clean, neat and organized work environment.</li>
<li>Ability to follow recipes, to increase or decrease recipe as needed.</li>
</ul>
EDUCATION/EXPERIENCE
<ul>
<li>High school diploma or equivalent vocational training certificate required.</li>
<li>One to three years’ experience in pastry minimum.</li>
<li>Ability to communicate in English with guests, co-workers and management to their understanding. Spanish speaking skills are a plus.</li>
<li>Ability to compute basic mathematical calculations essential.</li>
<li>Culinary college degree preferred.</li>
<li>Sanitation Certificate required.</li>
</ul>
PHYSICAL DEMANDS
<ul>
<li>Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10&amp;degree;F) and kitchens (+110&amp;degree;F).</li>
<li>Must be able to stand and exert well-paced mobility for a minimum of 8 hours in length. Walking and standing are required for much of the work day and possibly for 8 hours or more.</li>
<li>Must be able to exert well-paced ability in limited space.</li>
<li>Must be able to bend, stoop, squat and stretch to fulfill cleaning 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, food items, bags, cases weighing up to 50 lbs. on a regular and continuing basis.</li>
<li> Must be able to push and pull carts and equipment weighing up to 250 lbs.</li>
<li> Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.</li>
<li> Requires manual dexterity to use and operate all necessary equipment.</li>
<li> Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.</li>
<li> Must be able to change activity frequently and cope with interruptions.</li>
</ul>
Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&amp;D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, and part-time employees after working 1000 total hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis.

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

Assistant Pastry Chef - $30 - $33/hour

<h3>Job Description</h3>
Job Description
This job description serves as a guide for establishing the criteria to fill a specific job, and to assist in employee evaluation related to that job. The description is subject to change at management's discretion, and may include additional or different duties as assigned or directed.

<ol>
<li>Job Summary</li>
</ol>
The goal of the Pastry Chef is to assist in the management the Culinary Operation at Carillon Miami Wellness Resort under the direction and council of the Executive Chef to create and implement menu and concepts. The position is designed for individuals to work in a manner that is consistent with that of an independent owner/operator. Pastry Chef is seen as an inspirational role model by his/her team members. The incumbent is a top professional in the culinary field with a passion for baked goods, desserts, pastries, and sweet goods. This includes all practices, procedures, training, and guest satisfaction levels. A procedural approach to managing the culinary operation must be employed, utilizing modern management principles as well as incorporating technological innovations where practical, to deliver top quality guest service.
<ol>
<li>Essential Job Functions</li>
</ol>

<ol>
<li>Provides highly visible, hands-on and inspirational leadership to the culinary team.</li>
<li>Leads preparation of daily breads, pastries, a la carte desserts and specials, goods sold at The Corner Store and sweet goods sold for catering events. </li>
<li>Develops innovative and creative menus and concepts to maximize profitability and achieve guest satisfaction.</li>
<li>Oversees all aspects of the day-to-day operation of the culinary department, including cleanliness &amp; sanitation, inventory control, par stock management and food cost.</li>
<li>Assume the role of liaison between all dining operations and culinary staff.</li>
<li>Consults with the Executive Chef about food production aspects of special events being planned.</li>
<li>Assist in managing hourly kitchen and stewarding employees through scheduling, payroll, training, coaching, evaluating, and hiring.</li>
<li>Motivates and provides professional development opportunities for all kitchen staff including cross-training.</li>
<li>Manage and mentor the culinary team to establish a culture of growth in the operation.</li>
<li>Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.</li>
<li>Monitor food production, ordering, cost, and quality and consistency as required.</li>
<li>Responsible for successful passing of all F&amp;B related Health Department inspections, protecting guests, residents, staff members and The Hotel brand from potential illness and negative publicity.</li>
<li>Actively represents Carillon Miami Wellness Resort to the community (civic, service, and professional groups) and industry professionals in a manner that enhances Carillon Miami Wellness Resort reputation and gains recognition for Carillon Miami Wellness Resort brand.</li>
<li>Monitors performance of individual culinary staff and takes supportive and corrective action when needed.</li>
<li>Assist in the selection, hiring, training and supervision of other culinary staff members.</li>
<li>Builds and maintains highly interactive, service-oriented business relationships with Carillon Miami Wellness Resort’s hotel guests, condominium residents, and suppliers.</li>
<li>Develops and maintains open and engaging relationships with other revenue generating departments, i.e. Rooms, Spa &amp; Fitness, and Health &amp; Healing.</li>
<li>Creates budgets and forecast, monthly and annually. Analyzes and takes responsibility for the financial performance of the department.</li>
</ol>

<ol>
<li>Education, Experience and Skill Requirements</li>
</ol>

<ol>
<li>Over two years of experience as a pastry chef on a management level.</li>
<li>Manager Food Handler Certification. </li>
<li>Proven successful track record of developing and managing 5-star culinary operations.</li>
<li>Excellent communicator both written and verbal.</li>
<li>Results driven, well organized and detail oriented.</li>
<li>Well versed in all aspects of catering to the expectations of high-profile clients.</li>
<li>Outstanding team leader; builds and motivates a cohesive team.</li>
<li>Must be able to maintain a flexible work schedule, including evenings, nights, and weekends.</li>
<li>Self-directed, loves challenges, upbeat and outgoing.</li>
<li>Calm and courteous in demanding situations, must enjoy working with people.</li>
<li>Enthusiastically embraces and exemplifies Carillon Miami Wellness Resort’s service culture. </li>
<li>Participative, hands-on approach. </li>
<li>Experience in a high end/luxury condo-hotel and/or Spa environment is a plus.</li>
<li>Bi-lingual (English/Spanish) a plus.</li>
<li>Proficient in general computer knowledge Carillon Miami Wellness Resort is an equal opportunity employer.</li>
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