<h3>Job Description</h3>
 Position Title: LINE COOK $17-22/hr. plus $750 Sign on Bonus Location: Lake Lawn Resort - Delavan, WI Position Type: Full Time Education Level: None Travel Percentage: None Job Shift:Any Job Category: Hospitality - Hotel Description:
New Restaurant
State of the art broilers, new grills and stovetops, a renovated and contemporary kitchen. Welcome to Lake Lawn Resort. Join our culinary team lakeside in our freshly renovated kitchen as we open our signature restaurant, 1878 On the Lake.
Lake Lawn Resort team members have always been the true heart and soul of our story. Since 1878, we’ve helped create life-long memories that span generations. We take pride in making every lakeside experience memorable for our guests through amazing team members like you. We are deeply committed to our core values which influence all our interactions, with our guests, clients, team, and our community. We create engaging and impactful environments that connect people and allow our talented and passionate team members to thrive. Please join us on our lakeside journey as part of our dynamic team at Lake Lawn Resort.
Responsible for preparing and plating food items served in the main restaurant to the recipe standards set by the Executive Chef.
<ul>
<li>
Checks with the Line Supervisor/Sous Chef for all the menu of the day items and restaurant menu items and areas of responsibility as to the amount of prep, quality of product and cleanliness of area.
</li>
<li>
Assisting with stocking and setting up the kitchen stations.
</li>
<li>
Preparing food including cleaning and cutting the ingredients and cooking main dishes
</li>
<li>
Checks and prepares production mise ‘en place, stocks, organizes the broiler station for successful meal service.
</li>
<li>
Responsible for the quality of the product as per menu, recipe and presentation specifications.
</li>
<li>
Working with servers to ensure that orders are completed according to request and on time.
</li>
<li>
Maintains good cleaning and sanitation habits throughout the area of assignment, including tables, shelves, radar range, grills and broiler.
</li>
<li>
Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.
</li>
<li>
Rotates food product properly.
</li>
<li>
Inventories high cost menu items twice daily and requisitions needed supplies.
</li>
<li>
Assists in other area of the kitchen.
</li>
<li>
Assist with closing kitchen properly.
</li>
</ul>
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 Qualification:
<ul>
<li>
High School diploma or equivalent
</li>
<li>
Culinary schooling preferred but not necessary
</li>
<li>
At least one year of cooking experience in a volume restaurant setting preferred
</li>
<li>
Exceptional time management skills
</li>
</ul>
While performing the duties of this job, the employee is regularly required to stand; use hands to finger, hands to feel; reach with hands and arms as needed. The employee frequently is required to stand; and talk or hear. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, depth perception, peripheral vision, ability to adjust focus, and distance vision.
The position is indoors; and is exposed to hot, humid and/or cold conditions at times. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume business environment and will be required to spend a majority of their time on their feet.
 
PId2c75d099076-31181-34673990

Cook - Now Hiring

Description:WORK, PLAY, &amp; ENJOY LIFE WITH HERITAGEHeritage Companies embodies the culture, spirit, and traditions of New Mexico, while offering a work environment that is focused on the overall employee experience. All employees will experience the exciting perks that only Heritage Companies can provide; including growth opportunities across our companies, generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico!
 
Full-Time Salary Position starting at $60K DOE plus benefits.Located in Albuquerque, NM. Working out of our Hotel Chaco.
 
Position Purpose: The Executive Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests.
 
Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers
 
Essential Duties and Functions/Responsibilities/Tasks:
<ul>
<li>Work under direction of Executive Chef.</li>
<li>Communicate daily with Kitchen leadership regarding job assignments and required timeframe.</li>
<li>Maintain high level of positive and professional approach with coworkers and guests.</li>
<li>Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs.</li>
<li>Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems.</li>
<li>Help in the preparation and design of menus.</li>
<li>Produce high quality plates both design and taste wise.</li>
<li>Willing to work a station during service when the Executive Chef is expediting.</li>
<li>Ensure that the kitchen operates in a timely way.</li>
<li>Resourcefully solve any issues that arise and seize control of any problematic situation.</li>
<li>Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff.</li>
<li>Order supplies to stock inventory appropriately.</li>
<li>Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards.</li>
<li>Other duties as assigned consistent with the functions of this position as needed at the property.</li>
</ul>
Benefits:
<ul>
<li>Part-time employees receive: Dental, Vision and 401k!</li>
<li>Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness &amp; 401k!</li>
</ul>
HC10
Requirements:
<ul>
<li>High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience.</li>
<li>2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred.</li>
<li>New Mexico Food Handler Certification and ServSafe Manager Certification.</li>
<li>Ability to work on your feet in humid kitchen environment for eight hours or more.</li>
<li>Must be able to lift/push/reach for/carry 30+ pounds frequently.</li>
<li>Excellent verbal communication and ability to multitask.</li>
</ul>
NM Safe Certified Hotelier, Inspiring Our Communities, &amp; Celebrating Local Artisans.Heritage Hotels &amp; Resorts Inc. is an Equal Opportunity Employer. 
Compensation details: 60000-60000 Yearly Salary
 
PIe4af9f117ada-31181-34830433

Executive Sous Chef

Position Title: GARDE MANGER SUPERVISOR Location: Lake Lawn Resort - Delavan, WI Position Type: Full Time Education Level: None Travel Percentage: None Job Shift:Day Job Category: Hospitality - Hotel Description:
Lake Lawn Resort team members have always been the true heart and soul of our story. Since 1878, we’ve helped create life-long memories that span generations. We take pride in making every lakeside experience memorable for our guests through amazing team members like you. We are deeply committed to our core values which influence all our interactions, with our guests, clients, team, and our community. We create engaging and impactful environments that connect people and allow our talented and passionate team members to thrive. Please join us on our lakeside journey as part of our dynamic team at Lake Lawn Resort.
Oversee the daily operations of the Garde Manger section, ensuring efficient food preparation and presentation 
<ul>
<li>Supervise and coordinate the activities of cooks and workers engaged in food preparation </li>
<li>Develop and maintain a system for proper storage and rotation of produce, meats, cheeses, and other perishable items to ensure quality</li>
<li>Create and implement innovative and visually appealing cold food menus, including appetizers, salads, charcuterie boards, dressings, and garnishes </li>
<li>Ensure compliance with food hygiene and safety standards in the garde manger area </li>
<li>Train and mentor kitchen staff in proper techniques for food preparation, plating, and sanitation </li>
<li>Collaborate with the Executive Chef and other kitchen supervisors to plan and execute special events or banquet functions </li>
<li>Conduct inventory management and control, including ordering supplies and managing food cost within budget </li>
<li>Carve meats, prepare sushi, and assemble other cold dishes during service hours as needed </li>
<li>Establish plating guides and ensure consistent presentation according to restaurant standards </li>
<li>Respond to guest inquiries and accommodate special requests when necessary </li>
<li>Evaluate employee performance, providing feedback and disciplinary action as required </li>
<li>Maintain up-to-date knowledge of the latest culinary trends and best practices in cold kitchen operations</li>
</ul>
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 Qualification:
<ul>
<li>Must be at least 18 years or older</li>
<li>Proven experience as a Garde Manger Chef or similar supervisory role in a fine dining or high-volume culinary establishment </li>
<li>Culinary Arts degree or relevant certification preferred </li>
<li>Strong knowledge of cold food preparation, including salads, dressings, sandwiches, charcuterie, and hors d'oeuvres</li>
<li>Proficiency in various cooking methods, ingredients, equipment, and procedures specific to the Garde Manger station</li>
<li>Understanding of food safety and sanitation regulations (HACCP, ServSafe) </li>
</ul>
While performing the duties of this job, the employee is regularly required to stand; use hands to finger, hands to feel; reach with hands and arms as needed. The employee frequently is required to stand; and talk or hear. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, depth perception, peripheral vision, ability to adjust focus, and distance vision.
The position is indoors; and is exposed to hot, humid and/or cold conditions at times. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume business environment and will be required to spend a majority of their time on their feet.
 
PI7c16a18c4445-31181-34700446

GARDE MANGER SUPERVISOR

<h3>Job Description</h3>
Job Description
We are hiring for all positions.
Be a part of Casa Cami's opening team at The Current Hotel!
Opening now, the rooftop bar at The Current Hotel will be reborn as Casa Cami, an exciting new Mexican restaurant and cocktail bar concept.
Line Cook Job Description
We are looking for a professional Line Cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line Cook duties will consist of assisting the executive and sous chef with their daily tasks. The Ideal candidate for this position possesses a great work ethic, drive for improvement both personally and professionally, and desire for growth.
Essential Functions:
<ul>
<li>Sets up station according to restaurant guidelines.</li>
<li>Prepares all food items as directed in a sanitary and timely manner.</li>
<li>Follows recipes, portion controls, and presentation specifications as set by the restaurant.</li>
<li>Restocks all items as needed throughout shift.</li>
<li>Cleans and maintains station in practicing good safety, sanitation, organizational skills.</li>
<li>Has understanding and knowledge to properly use and maintain all equipment in station.</li>
<li>Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.</li>
<li>Performs additional responsibilities, although not detailed, as requested by the Chef or Kitchen Manager at any time.</li>
</ul>
Skills and Qualifications:
<ul>
<li>Passion for cooking and hospitality</li>
<li>Basic understanding of professional cooking and knife handling skills.</li>
<li>Understanding and knowledge of safety, sanitation and food handling procedures.</li>
<li>1+ years' prep or line cook experience.</li>
<li>Ability to take direction.</li>
<li>Ability to work well in a team environment (Collaborative attitude)</li>
<li>Ability to work calmly and effectively under pressure.</li>
<li>Must have problem solving abilities, be self-motivated, and organized.</li>
<li>Commitment to quality service, and food and beverage knowledge.</li>
</ul>
General Physical Demands for the Position:
<ul>
<li>Fast paced movements are required to go from one part of the restaurant to another.</li>
<li>Must be able to stand, walk, lift, bend and climb stairs for long periods of time.</li>
<li>Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat.</li>
<li>Prolonged periods standing and preparing and cooking food.</li>
<li>Must be able to lift up to 25 pounds at times.</li>
<li>Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.</li>
<li>Manual dexterity to operate cooking tools such as knives.</li>
</ul>
<ul>
<li>Oxford Commons is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.</li>
</ul>
Casa Cami is an Oxford Commons Hospitality Group concept. Oxford Commons Hospitality Group is the parent company of Oxford Exchange, The Stovall House, Predalina and The Library.
Company DescriptionCasa Cami at the Current Hotel is an Oxford Commons Hospitality Group concept. Oxford Commons Hospitality Group is the parent company of Oxford Exchange, The Stovall House, Predalina and The Library. 
<h3>Company Description</h3>
Casa Cami at the Current Hotel is an Oxford Commons Hospitality Group concept. Oxford Commons Hospitality Group is the parent company of Oxford Exchange, The Stovall House, Predalina and The Library.

Line Cook

<h3>Job Description</h3>
Description:WORK, PLAY, &amp; ENJOY LIFE WITH HERITAGE Heritage Companies embodies the culture, spirit, and traditions of New Mexico, while offering a work environment that is focused on the overall employee experience. All employees will experience the exciting perks that only Heritage Companies can provide; including growth opportunities across our companies, generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico! Full-Time Salary Position starting at $75k DOE plus benefits.Located in Albuquerque, NM. Working out of our Clyde Hotel in Downtown. 
Position Purpose: The Executive Chef will under the direction of the General Manager, maintain the quality and culinary experience of the restaurant at designated property. The Executive Chef is an essential support to Heritage Hotels &amp; Resorts in creating unforgettable culinary experiences for guests.
 
Supervisory Responsibilities: Sous Chef, and Kitchen Team Members
 
Essential Duties and Functions/Responsibilities/Tasks:
<ul>
<li>Work under direction of the General Manager.</li>
<li>Maintain high level of positive and professional approach with employees, coworkers, and guests.</li>
<li>Plan and direct food preparation and culinary activities, including estimates of food requirements and food/labor costs.</li>
<li>Communicate regularly with Sous Chef regarding job assignments and required timeframe for them and their teams for workflow at the property.</li>
<li>Establish and supervise menus to ensure that maximum standards of service are maintained, while keeping in mind benchmarking of new trends or changes to industry standards made clear by the Regional Executive Chef.</li>
<li>Preform interview, hire, disciplinary, and termination actions when necessary for team members.</li>
<li>Set goals for performance that coincide with Heritage's plans and vision for the property.</li>
<li>Assign, train and direct Sous Chef and the kitchen team members to carry out the basic programs as set up at the property.</li>
<li>Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of guests and team members.</li>
<li>Resourcefully solve any issues that arise and seize control of any problematic situation.</li>
</ul>
Benefits:
<ul>
<li>Part-time employees receive: Dental, Vision and 401k!</li>
<li>Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness &amp; 401k!</li>
</ul>
#LD2022 #EX HC6
Requirements:
<ul>
<li>Excellent verbal communication and ability to multitask.</li>
<li>Minimum five (5) years experience in a first class hotel/resort or restaurant.</li>
<li>Associate degree in culinary arts or equivalent apprenticeship.</li>
<li>Ability to work on your feet for eight hours or more in a humid kitchen environment.</li>
<li>Must be able to lift/push/reach for/carry 30+ pounds frequently.</li>
<li>Ability and willingness to work flexible hours including weekends, holidays and late nights.</li>
</ul>
NM Safe Certified Hotelier, Inspiring Our Communities, &amp; Celebrating Local Artisans.Heritage Hotels &amp; Resorts Inc. is an Equal Opportunity Employer. 
Compensation details: 75000-75000 Yearly Salary
 
PIcc71a30d119b-31181-33930831

Executive Chef

<h3>Job Description</h3>
Description:WORK, PLAY &amp; ENJOY LIFE WITH HERITAGE Heritage Companies embodies the culture, spirit, and traditions of New Mexico, while offering a work environment that is focused on the overall employee experience. All employees will experience the exciting perks that only Heritage Companies can provide; including growth opportunities across our companies, generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico! Full-time Hourly Position ranging from $18.00-$20.00 DOE plus benefits.Located in Taos, NM. Working out of our El Monte Sagrado. 
Essential Duties and Functions/Responsibilities/Tasks:
<ul>
<li>Work under direction of Executive Chef or Sous Chef.</li>
<li>Maintain high level of positive and professional approach with coworkers and guests.</li>
<li>Comply with nutrition and sanitation regulations and safety standards at all times.</li>
<li>Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).</li>
<li>Cook menu items in collaboration with other kitchen team members.</li>
<li>Ensure that food comes out simultaneously, in high quality and in a timely fashion.</li>
</ul>
Benefits:
<ul>
<li>Part-time employees receive: Dental, Vision and 401k!</li>
<li>Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness &amp; 401k!</li>
</ul>
HC1
Requirements:
<ul>
<li>Current New Mexico Food Handler Certification required.</li>
<li>Ability to work on your feet in humid kitchen environment for eight hours or more.</li>
<li>Must be able to lift/push/reach for/carry 30+ pounds frequently.</li>
<li>Excellent verbal communication and ability to multitask.</li>
<li>6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred.</li>
<li>High school diploma or equivalent experience/training.</li>
</ul>
NM Safe Certified Hotelier, Inspiring Our Communities, &amp; Celebrating Local Artisans.Heritage Hotels &amp; Resorts Inc. is an Equal Opportunity Employer. 
Compensation details: 18-20 Hourly Wage
 
PIf220b4498787-31181-30590564

Kitchen Staff

<h3>Job Description</h3>
Job Description
Signing Bonus $400.00 after 90 days
The Doubletree by Hilton Burlington is Vermont’s largest hotel and conference center. Known as a premier location for meetings, events and travelers, the Doubletree offers guests a quality experience when visiting Vermont. The hotel has started a $16 million dollar renovation to include all of the 30,000 square feet of event space, guest rooms, public areas and more! This is a unique opportunity to join a growing and seasoned hospitality team.
As Maintenance Engineer, you’ll be responsible for performing general maintenance work to ensure hotel maintenance quality and safety standards are achieved and maintained.
<ul>
<li>The Maintenance Engineer responds to and handle guest and department radio requests in a courteous, efficient, safe manner nd follow-up to ensure 100% satisfaction.</li>
<li>Complete maintenance request work orders from all departments in a timely basis.</li>
<li>The Maintenance Engineer communicates issues for follow up through use of e-mails.</li>
<li>Assist engineering department as requested by Chief Engineer, Manager on Duty or General Manager.</li>
<li>Use radio communication with all areas of the hotel.</li>
<li>Perform preventative maintenance assignments on a scheduled basis.</li>
<li>The Maintenance Engineer ensures that equipment is working properly.</li>
<li>Complete other special projects as assigned.</li>
</ul>
Requirements:
<ul>
<li>1-3 years of previous hotel experience preferred.</li>
<li>The Maintenance Engineer must be willing and have the ability to work a varied schedule that may include evenings, nights, holidays and weekends.</li>
<li>Basic knowledge of painting, drywall, HVAC, electrical and plumbing is preferred.</li>
<li>General knowledge of machines and basic hand and power tools.</li>
<li>Ability to work in a fast-paced environment.</li>
<li>Ability to perform job functions with attention to detail, speed, and accuracy.</li>
<li>Ability to stand, walk and move around during entire shift.</li>
<li>The Maintenance Engineer must be able to lift, push, and pull items that weigh up to 50 pounds.</li>
<li>Basic ability to comprehend English language sufficient to understand information such as labels and instructions , receive job assignments and communicate progress and/or completion of assignment and basic guest requests.</li>
</ul>
Job Type: Full-time
Salary: $23.75 per hour
Benefits:
<ul>
<li>401(k)</li>
<li>401(k) matching</li>
<li>Dental insurance</li>
<li>Employee discount</li>
<li>Health insurance</li>
<li>Life insurance</li>
<li>Paid time off</li>
<li>Referral program</li>
<li>Vision insurance</li>
</ul>
Schedule:
<ul>
<li>8 hour shift</li>
<li>Evening shift</li>
</ul>
Ability to commute/relocate:
<ul>
<li>South Burlington, VT 05403: Reliably commute or planning to relocate before starting work (Preferred)</li>
</ul>
Experience:
<ul>
<li>Maintenance: 1 year (Preferred)</li>
</ul>
License/Certification:
<ul>
<li>Driver's License (Required)</li>
</ul>
Work Location: In person
Company DescriptionJob description We are looking for a professional Executive Chef in our kitchen. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. Responsibilities Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Responsible for guiding and developing staff. Ensures sanitation and food standards are achieved. Maintain a positive work atmosphere by acting and communicating in a manner so that you get along with guests, vendors, co-workers and management.  Represents the food production on a daily basis  Makes staff schedules on a weekly basis to ensure coverage of all essential times while maintaining a minimum wage cost.  Month end inventories  Safety training on food handling equipment  Assigns production and preparation levels based on projected business forecast. Maintains proper inventory levels as commensurate with expected need, emergency capability, security control and storage availability.  Records daily ordered items in purchases log  Supervises and ensures compliance of recipes is maintained  Follow up on production charts to ensure no over producing and/or waste  Holds daily food production meeting.  Ordering of all food items based on needs of operation  Establishes sources of procurement  Reviews all invoices prior to payment and ensure all invoices are processed in a timely manner  Receives and inspects all deliveries to ensure daily compliance with all specifications and returns merchandise which is not acceptable and makes credit notation  Ordering and inventory records accurately maintained  Supervises and directs training in food production areas  Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.  Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.  Maintain required certifications and training status for TIPS, ServSafe, health department and other required organizations according to local codes. Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).  Must be able to stand, sit and/or walk for an extended period of time  Know and follow all hotel emergency procedures  Carry out any reasonable request by management. NOTICE: The hotel business functions seven days a week, 24 hours a day. All associates must acknowledge this and be aware that at any time it may be necessary to move associates from his/her accustomed shift as business demands. Job Type: Full-time Experience: Executive Chef: 5 years (Required) High Volume Banquents that exceed 500 or more customers: 3 years (Preferred) Education: Associate (Preferred) Benefits offered: Paid time off Health insurance Dental insurance Retirement benefits or accounts Employee discounts Workplace perks such as food/coffee and flexible work schedule Job Type: Full-time Pay: $95,000.00 - $98,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Weekly day range: Weekends as needed Work setting: Bar Casual dining restaurant Fine dining restaurant Hotel Work Location: In person 
<h3>Company Description</h3>
Job description\r\nWe are looking for a professional Executive Chef in our kitchen. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.\r\n\r\nResponsibilities\r\n\r\nAccountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Responsible for guiding and developing staff. Ensures sanitation and food standards are achieved.\r\n\r\nMaintain a positive work atmosphere by acting and communicating in a manner so that you get along with guests, vendors, co-workers and management.  Represents the food production on a daily basis \r\nMakes staff schedules on a weekly basis to ensure coverage of all essential times while maintaining a minimum wage cost. \r\nMonth end inventories \r\nSafety training on food handling equipment \r\nAssigns production and preparation levels based on projected business forecast.\r\nMaintains proper inventory levels as commensurate with expected need, emergency capability, security control and storage availability. \r\nRecords daily ordered items in purchases log \r\nSupervises and ensures compliance of recipes is maintained \r\nFollow up on production charts to ensure no over producing and/or waste \r\nHolds daily food production meeting. \r\nOrdering of all food items based on needs of operation \r\nEstablishes sources of procurement \r\nReviews all invoices prior to payment and ensure all invoices are processed in a timely manner \r\nReceives and inspects all deliveries to ensure daily compliance with all specifications and returns merchandise which is not acceptable and makes credit notation \r\nOrdering and inventory records accurately maintained \r\nSupervises and directs training in food production areas \r\nAbility to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions. \r\nKnowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. \r\nMaintain required certifications and training status for TIPS, ServSafe, health department and other required organizations according to local codes.\r\nAbility to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes). \r\nMust be able to stand, sit and/or walk for an extended period of time \r\nKnow and follow all hotel emergency procedures \r\nCarry out any reasonable request by management.\r\nNOTICE: The hotel business functions seven days a week, 24 hours a day. All associates must acknowledge this and be aware that at any time it may be necessary to move associates from his/her accustomed shift as business demands.\r\n\r\nJob Type: Full-time\r\n\r\nExperience:\r\n\r\nExecutive Chef: 5 years (Required)\r\nHigh Volume Banquents that exceed 500 or more customers: 3 years (Preferred)\r\nEducation:\r\n\r\nAssociate (Preferred)\r\nBenefits offered:\r\n\r\nPaid time off\r\nHealth insurance\r\nDental insurance\r\nRetirement benefits or accounts\r\nEmployee discounts\r\nWorkplace perks such as food/coffee and flexible work schedule\r\nJob Type: Full-time\r\n\r\nPay: $95,000.00 - $98,000.00 per year\r\n\r\nBenefits:\r\n401(k)\r\n401(k) matching\r\nDental insurance\r\nHealth insurance\r\nPaid time off\r\nVision insurance\r\n\r\nWeekly day range:\r\nWeekends as needed\r\n\r\nWork setting:\r\nBar\r\nCasual dining restaurant\r\nFine dining restaurant\r\nHotel\r\n\r\nWork Location: \r\nIn person

19 hotel-executive-chef Jobs