<h3>Job Description</h3>

Hotel Saint Louis, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Executive Sous Chef for Hotel Saint Louis in Saint Louis, Mo.
Job Purpose:
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

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

Hotel Saint Louis Executive Sous Chef- Saint Louis Mo

<h3>Job Description</h3>

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Executive Chef for the AC Hotel in Kansas City, MO.

Job Purpose:
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

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

Executive Chef - NEW AC Hotel Downtown - Kansas City, MO

<h3>Job Description</h3>
Salary: $21.00 - $22.00 DOE
OVERALL 
We are seeking candidates who have a passion for craft beverages, awesome food, hospitality and the desire to be a part of a team. Reporting to the Executive Chef this critical position will produce hot and cold foods prepared to the highest standards set by the executive chef and sous chef. You are responsible for supporting and ensuring the standards, protocols and processes established by the Executive Chef are in compliance. This position is located at our Carmel Bistro and is an hourly full time position.  

EVERYDAY ESSENTIAL TASKS
<ul>
<li>Prepare all necessary menu items, including soups, sauces and salads, as directed by the chefs</li>
<li>Discuss daily events and production schedule with the chefs</li>
<li>Make suggestions to improve the quality of food production and presentation</li>
<li>Ensure consistent product, portions, cuts, and amounts</li>
<li>Carefully follow the recipes and portion control guidelines provided</li>
<li>Add garnishes to completed plates of food</li>
<li>Time the cooking of food to ensure that the entrees from each order are completed at the same time</li>
<li>Assist in maintaining a clean and orderly work environment</li>
<li>Clean cooking surfaces and equipment</li>
<li>Check the quality of food produced at the station, ensuring consistency everything in place</li>
<li>Arrange cooked food on the plates, ensuring an attractive presentation</li>
<li>Contribute a list of needed items to the daily food order, with the approval of the chef</li>
<li>Rotate food in coolers, dry storage and work station to ensure freshness and reduce waste</li>
<li>Set up the work station</li>
<li>Contribute to an environment of teamwork</li>
<li>Comply with all Company safety and health policies and procedures</li>
</ul>
SKILLS &amp; EXPERIENCE
<ul>
<li>High school diploma or equivalent required. </li>
<li>At least 1 year culinary experience at a restaurant, resort or hotel property</li>
<li>Hot and cold food preparation and sanitation skills. </li>
<li>Good knife skills</li>
<li>Valid Safe Food Handling certification (ServSafe)</li>
</ul>

PHYSICAL &amp; MENTAL REQUIREMENTS
<ul>
<li>Able to stand, walk, and be on your feet for prolonged periods</li>
<li>Able to maneuver on uneven ground</li>
<li>Able to read and follow written English instructions</li>
<li>Able to regularly twist, turn, kneel, climb, stoop, bend, and occasionally crawl</li>
<li>Lift and carry supplies and equipment weighing up to 50+  pounds using appropriate techniques and tools</li>
<li>Able to safely navigate crowded spaces</li>
<li>Operate food preparation appliances and machinery</li>
<li>Able to tolerate exposure to extreme changes in temperature</li>
<li>Able perform daily repetitive hand movements as it pertains to food preparation</li>
<li>Able to maneuver packages of any weight above 75 pounds with appropriate equipment and/or assistance</li>
<li>Able to move 165-pounds, using appropriate techniques and tools</li>
<li>Able to work in a factory/production environment which may be loud, slick, humid, cold, and hot</li>
<li>Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors</li>
<li>Able to comply with and enforce all health, safety, and personal hygiene policies and standards.</li>
</ul>

PERKS 
<ul>
<li>Complimentary beer with in-house and take home privileges.</li>
<li>Discounts on food and beverage at our Carmel and Monterey locations.</li>
</ul>

ABOUT ALVARADO STREET BREWERY 
Alvarado Street Brewery was founded by father-son duo John and J.C. Hill in March of 2014. What started as a neighborhood brewery restaurant in Downtown Monterey has evolved into three locations dedicated to serving Monterey county’s locals and visitors alike. Our production brewery &amp; tasting room opened in the Spreckels Junction area of Salinas in 2016. In early 2018 we opened our R&amp;D pilot brewery and bistro in Carmel-by-the-Sea, known as the “Stro.” Our newest addition to the ASB family is Alvarado on Main located in Oldtown Salinas which opened the fall of 2022.
We are committed first and foremost to the community we serve. Beer is a common thread that brings people together of all backgrounds and walks of life, and we welcome everyone through our doors. As an employer, we strive to ensure an equitable working environment that’s centered on inclusion and diversity. As a community partner, we engage with local nonprofits and environmentally focused organizations to be a great steward of the beautiful area we call home.

EQUAL OPPORTUNITY EMPLOYER
Alvarado Street Brewery &amp; Bistro provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, sex, creed, gender, religion, marital status, age, national origin or ancestry, physical or mental disability, medical condition including genetic characteristics, sexual orientation, citizenship, pregnancy, childbirth and related conditions, military or veteran status, gender identity, gender expression, gender transitioning/transitioned, or any other consideration made unlawful by federal, state or local laws.

Line Cook

<h3>Job Description</h3>
West Chester Golf &amp; Country Club in West Chester, PA is looking for a seasonal (May - September) Food &amp; Beverage Supervisor to join our team. We are located on 111 W. Ashbridge St.. Our ideal candidate is a self-starter, punctual, and hard-working.
Position Summary &amp; Responsibilities:  The Food and Beverage Supervisor is responsible for the Food &amp; Beverage services for the entire club (Grill Room, Ashbridge Room, Bar, Patios, Banquet Room and the Pool Area. Hires, trains and supervises assigned staff and is responsible for applying relevant customer service principles to assure that the wants and needs of club members and guest are consistently exceeded. 
Position Overview
The Food &amp; Beverage Supervisor must also be the “face” of these operations with a hands-on approach and an understanding that full “on-the-floor” member and staff engagement is critical to success in this position. This position works closely with the Banquet and Services Manager, Executive Chef and Club Manager.  Must have at least 2 years supervisory experience in a Club, hotel or full-service restaurant.

Core Duties &amp; Tasks:
<ul>
<li>Manages the service of members and guests in the Club’s Dining Rooms (Grill, Bar and Patios).</li>
<li>Supervise dining room staff; greet and seat members and guests.</li>
<li>Ensure that dining facilities are properly set at the beginning of each lunch and dinner shift.</li>
<li>Assign work duties to the F&amp;B staff (including side work) for all shifts.</li>
<li>Manage reservations for a la carte dining as well as all events.</li>
<li>Ensure that excellent service and attention are being giving to each member. Immediately correcting deficiencies where required.</li>
<li>Planning, implementing, and maintaining processes that enhance proper service and overall member satisfaction.</li>
<li>Relays necessary information to staff as needed, assures all menus are correct in the POS computer, and menus are prepared for service.</li>
<li>Oversee actual service on a daily basis in all areas of the Club including Grill, Bar, Ashbridge Room, Banquets, and the Snack Bar.</li>
<li>Plans staffing, scheduling and specification for all service staff on Homebase App (wait staff, bartenders, bus staff, host and food runners).    </li>
<li>Help enhance our training program and train service team members on dining and beverage in dining rooms and banquet settings.</li>
<li>Diagrams buffet tables, guest tables and other function room set-up needs for all events.</li>
<li>Check’s function sheets (BEO’s) against the actual room set up; oversees personnel scheduling for special events.</li>
<li>Oversees scheduling of F&amp;B service employees along with input from Captains to reassure proper coverage is met.</li>
<li>Handles members complaints.</li>
<li>Obtains or delegates collection for prompt payment for all events.</li>
<li>Attends weekly BEO meetings (Wednesday’s at 3pm)</li>
<li>Assumes Closing Manager and/or responsibility of manager on duty (MOD) in the absence of the F&amp;B Manager or Club Manager.</li>
<li>All other duties and special projects assigned by the Club Manager</li>
</ul>

Reports To:
<ul>
<li>Club Manager</li>
</ul>
Supervises:
<ul>
<li>Wait Staff, Bartenders, Bus Staff, Host, and Food Runners.</li>
<li>Houseman/Handyman</li>
</ul>

 Compensation:
<ul>
<li> $18.00 to $22.00 per hour based on experience.</li>
</ul>
We are looking forward to receiving your application. Thank you.
Available shifts and compensation: Available shifts all days except Mondays and Tuesdays. Compensation is $18.00 - $22.00/hour.
About West Chester Golf &amp; Country Club: West Chester Golf &amp; Country Club is looking for an individual to join our team. Our ideal candidate is self-driven, motivated and trustworthy. Learn more about us at <a href="http://www.westchestercc.net" target="_blank">www.westchestercc.net</a>.

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Food & Beverage Supervisor at West Chester Golf & Country Club

<h3>Job Description</h3>
The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest.
Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Lobby Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service.
We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you.

Job Summary:
Our Food and Beverage Stewards are responsible for ensuring that our Food &amp; Beverage facilities, equipment, supplies and products meet the most stringent cleanliness and sanitation standards, thus providing our guests with enjoyable and safe dining experiences. Stewarts provide key support to our Culinary by providing them with the equipment and supplies they need in a timely fashion.
Responsibilities and Duties Include but Not Limited to the Following:
<ul>
<li>Washes dishes, glassware, flatware, pots, or pans, using dishwashing machines or by hand.</li>
<li>Maintains kitchen work areas, equipment, or utensils in clean and orderly condition.</li>
<li>Places clean dishes, utensils, or cooking equipment in storage areas.</li>
<li>Sort and remove trash, placing it in designated pickup areas.</li>
<li>Sweeps, scrubs, mops and washes floors, counters, walls and other surfaces.</li>
<li>Stocks supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.</li>
<li>Receives and stores supplies.</li>
<li>Cleans and disinfects garbage bins.</li>
<li>Transfers supplies or equipment between storage and work areas, by hand or using hand trucks.</li>
<li>Informs supervisors when equipment is not working properly and when supplies are getting low, and orders needed items.</li>
<li>Assists cooks and kitchen staff with various tasks as needed, and provides cooks with needed items.</li>
<li>Performs additional duties as required by management.</li>
</ul>

Job Requirements: 
<ul>
<li>High school diploma or equivalent is required.</li>
<li>Related experience preferable.</li>
<li>Must meet Food Handler training and certification requirements. </li>
<li>Basic understanding of basic cleaning methods and procedures.</li>
<li>Able to work in a fast-paced environment with speed and quality.</li>
<li>Great personal hygiene and grooming standards.</li>
<li>Must understand English. </li>
<li>Ability to follow instruction.</li>
<li>Detail-oriented.</li>
<li>Ability to work independently.</li>
<li>Excellent time management skills.</li>
<li>Works well with others.</li>
<li>Good communication skills are an asset.</li>
<li>Good organizational skills.</li>
</ul>

The Betsy – South Beach is an equal opportunity employer, harassment free and a drug-free workplace. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Steward

<h3>Job Description</h3>
Why The Global Ambassador 
<ul>
<li>
Join our team and become one of the first employees onsite  
</li>
<li>
Competitive wages 
</li>
<li>
Benefits available when you work 25 hours per week including medical, dental, vision and more 
</li>
<li>
Paid time off 
</li>
</ul>
<ul>
<li>
Fun, fast-paced kitchen environment 
</li>
<li>
Opportunity to grow your culinary career  
</li>
</ul>
Who We Are 
Hospitality refined for a global mindset. 
The Global Ambassador is a new 141-room luxury hotel featuring five unique dining experiences, an exclusive members club, and a bespoke fitness and wellness center. With relaxed and upscale dining options, guests, locals, and members will enjoy unrivaled service and culinary experiences. Join our team in redefining luxury hospitality in a timeless destination. 
What You'll Do 
<ul>
<li>
Prepare high-quality dishes according to recipes and presentation standards 
</li>
<li>
Maintain cleanliness and organization of your station 
</li>
</ul>
<ul>
<li>
Follow directions from the Executive Chef and Lead Cooks 
</li>
<li>
Adhere to all kitchen policies, procedures, and food safety/sanitation guidelines 
</li>
<li>
Assist with prep work and ingredient deliveries 
</li>
<li>
Provide excellent customer service and ensure timely delivery of dishes 
</li>
<li>
Maintain open communication with restaurant servers and managers 
</li>
</ul>
<ul>
<li>
Support the culinary team in preparing for high-volume service 
</li>
</ul>
Qualifications 
<ul>
<li>
2+ years' experience as a pastry cook in a restaurant environment 
</li>
<li>
Basic knowledge of food safety and kitchen sanitation 
</li>
</ul>
<ul>
<li>
Strong teamwork and communication skills 
</li>
<li>
Ability to follow instructions and multi-task 
</li>
<li>
Ability to spend long periods on your feet and lift 50lbs.  
</li>
<li>
Passion for food preparation and providing excellent guest service 
</li>
</ul>
The Global Ambassador is an Equal Opportunity &amp; E- Verify Employer. Proof of eligibility to work in the United States is required.
 We use eVerify to confirm U.S. Employment eligibility.

Pastry Cook

<h3>Job Description</h3>
Lucy's Restaurant Group is seeking a talented Assistant Manager to assist in running day to day operations of it's two QSR's, Wildchild Taco and Little Darling Burger Co. located in the Auburn University Hey Day Market next door to the new Rane Culinary Science Center and the Luxury Laurel Hotel and Spa. Little Darling Burger Co. and Wildchild Taco are Chef inspired QSR concepts and the brain child of Executive Chef Brian Paolina and the founder and owner of Lucy's Restaurant in Auburn, Lisa Van Der Reijden. These concepts are located in the newly constructed Hey Day Market in the charming college town of Auburn, that is home to Auburn University and Lucy's Restaurant Group. Lucy's is a modern American eatery located off Moores Mill Rd in Auburn and offers regionally sourced seasonal contemporary fare and award winning cocktails. 
Summary:
Want to be a part of a fast-growing multi concept restaurant group with a proven track record of success? The Assistant QSR Manager will be responsible for joint operations of two locations at the Hey Day Market, including Wildchild Taco and Little Darling Burger Co. This position is responsible for leading a team of QSR Professionals and Crew Members ensuring compliance recipe standards along with food safety and sanitation standards all while creating a positive and productive work environment for all team members.
If you are a passionate leader with a commitment to elevated hospitality, we look forward to hearing from you!

POSITION OVERVIEW
The Assistant Manager in the Quick Service Restaurant (QSR) role supports the Operations Manager in providing leadership of the Crew Member Team by ensuring the team is properly trained and prepared to execute the food menu at a high level for both QSR's and additionally provide a high level of customer service. The Assistant Manager is responsible for the planning and production of all menu items to perfect specification utilizing the Team Member and their own labor to prepare and serve the QSR Menu. The QSR Assistant Manager is also responsible for all culinary functions, staffing, recruitment, ordering, food safety, organization and cleanliness of each stall in the QSR. This will involve training and supervising of all team members along with the recruiting and training of shift supervisors to for oversite while the Operations Manager is off or out of the building and the Assistant Manager cannot cover. The Assistant Manager will report to the QSR Operations Manager. The Assistant Manager will be responsible for menu execution, counting inventory, and managing of all supplies as well as ordering, invoice management and input, including cost controls as it relates to purchasing and labor. The Assistant Manager will aid in ensure the kitchen is up to safety standards, clean and kept in good repair along with managing crew members in obeying sanitation rules and following Health Codes. During mealtimes, it is important that the Assistant Manager be quick on his/her feet and be able to make smart decisions instantly and be prepared to "jump in" and help on a register, grill or expo to ensure the success of the operation and the team. The Assistant Manager is responsible for some staff scheduling along with ensuring employees maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines. The Assistant Manager will assist in hiring, training, disciplinary actions (when necessary), Crew Members and recommends the termination of employees according to Lucy's guidelines and policies and strives to continually improve guest and team member engagement and maximize the financial performance of the department.

Quick Service Restaurant (QSR) Assistant Manager needs to be prepared to handle the fast pace of a busy food service environment. Be capable of prepping and producing high quality food product per specs. The QSR Assistant Manager should be able to work long hours when needed and remain calm in a sometimes hectic environment. The Assistant Manager must have a high level of Team Member focus along with guest experience focus. We want our team and guests to feel like they are cared for on a very high level.

REPORTING RELATIONSHIPS
Reports to the QSR Operations Manager and LRG Director Of Operations. QSR Assistant Manager has oversight for all team members in assigned outlet. 

PRINCIPLE DUTIES AND RESPONSIBILITIES
<ul>
<li>Promote and embody Lucy's Family Values and House Rules - Provide inspirational leadership to enliven the Lucy's brand. Live by our Lucy's family values and house rules and teach others to do the same</li>
<li>Supervise and execute daily culinary operations at a high level in the food hall stall and ensure compliance with all policies, standards and procedures. Understand team member positions well enough to perform duties in team members' absence. </li>
<li>Maintaining the highest level of food quality, consistency and be the master of all things culinary in the QSR's</li>
<li>Assist in developing systems and processes along with streamlining execution and reducing complexities</li>
<li>Schedule team members to business demands and track team member time and attendance with budgeting and labor constraints in mind</li>
<li>Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.</li>
<li>Ensure compliance with food handling and sanitation standards. Follow proper handling and correct temperatures of all food products in accordance with Health Department policies.</li>
<li>Regularly estimate production needs and communicate to Crew Member Team.</li>
<li>Prepare and cook food. Train others on how food should be presented and create innovative, attractive food displays.</li>
<li>Maintain purchasing, receiving and food storage standards.</li>
<li>Ensure regular, ongoing communication occurs (e.g. daily line ups, divisional/departmental meetings, attendance at leadership meetings).</li>
<li>Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs. Celebrate successes and publicly recognize the contributions of team members.</li>
<li>Solicit team member feedback, utilize an "open door" policy and review team member engagement results to identify and address team member problems or concerns.</li>
<li>Stay informed of market trends and suggest new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market. </li>
<li>Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard.</li>
<li>Participate in the development and implementation of corrective action plans to improve guest satisfaction and strive to improve quality.</li>
<li>Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.</li>
<li>Communicate the impact of the department's operations on the property's operational and financial goals and objectives and achieve or exceed budgeted goals. Achieve and exceed goals including performance goals, budget goals, team goals, etc.</li>
<li>Review guest comments when needed, guest satisfaction results and other data to identify areas for improvement. Respond to and handle guest opportunities and challenges.</li>
<li>Establish and maintain open, collaborative internal and external relationships and ensure direct reports do the same. Serve as a role model to demonstrate appropriate behaviors.</li>
<li>Recruit and select talented team members who will enhance the Lucy's culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands. </li>
<li>Train team members: plan, assign and direct work; reward and discipline team members; address complaints and resolve problems. Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance. Empower team members to deliver the ultimate guest experience. Observe team member service behaviors and provide ongoing feedback.</li>
<li>Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.</li>
<li>Build and maintain an organizational culture that maximizes guest and team member engagement and attracts top talent.</li>
</ul>
QUALIFICATIONS &amp; SKILLS REQUIRED:
<ul>
<li>A natural leader who possesses a fire in their belly to lead, work hard and has a passion for our industry</li>
<li>A post-secondary diploma or degree in a field of study related to this profession; 2 years of experience in a comparable position and/or an equivalent combination of education and experience.</li>
<li>Detailed culinary operating knowledge; demonstrated strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement and financial performance.</li>
<li>Experience successfully leading in a fast-paced environment and prioritizing demands.</li>
<li>Strong interpersonal, team member relations and leadership abilities.</li>
<li>Well versed in culinary financial aspects.</li>
<li>Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets.</li>
<li>Ability to identify and solve problems. </li>
<li>Professional &amp; appropriate business appearance and demeanor aligned with the Lucy's brand and culture.</li>
<li>Excellent verbal and written communication skills.</li>
<li>Flexibility to meet the demands of a very busy operation</li>
</ul>

PREFERRED
<ul>
<li>Serv Safe certification</li>
<li>Culinary arts degree</li>
</ul>
College degree in hospitality management 
Benefits:
<ul>
<li>Competitive compensation and benefits</li>
<li>Opportunity to work in a vibrant and fast-paced environment</li>
<li>Chance to make a difference in the community</li>
</ul>
Job Type: Full-time
Benefits:
<ul>
<li>Dental insurance</li>
<li>Employee discount</li>
<li>Flexible schedule</li>
<li>Health insurance</li>
<li>Paid time off</li>
<li>Vision insurance</li>
</ul>
Schedule:
<ul>
<li>10 - 11 hour shifts</li>
<li>Day shifts</li>
<li>Night shifts</li>
<li>Opening and Closing</li>
</ul>
Ability to commute/relocate:
<ul>
<li>Auburn, AL 36830: Reliably commute or planning to relocate before starting work (Required)</li>
</ul>
Work Location: In person
If you require alternative methods of application or screening, you must approach the employer directly to request this as Indeed is not responsible for the employer's application process.

Assistant QSR Manager - Hey Day Market - Lucy's Restaurant Group QSR's (Wildchild Taco and Little Da

<h3>Job Description</h3>
The Hilton Garden Inn Milwaukee Northwest Conference Center is searching for a Sous Chef to join their team. Do you have a passion for food and beverage and a genuine spirit to serve? If so, apply today. Come join this fantastic team!
What will I be doing?
As Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, a Sous Chef would be responsible for performing the following tasks to the highest standards:
<ul>
<li>Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability</li>
<li>Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed</li>
<li>Ensure compliance with federal, state, local and company health, safety, sanitation, and alcohol awareness standards</li>
<li>Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling, and assisting with evaluations, training, scheduling, and assigning work and delivering recognition and reward</li>
</ul>
What are we looking for?
Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for a demonstration of these Values:
<ul>
<li>Hospitality - We're passionate about delivering exceptional guest experiences.</li>
<li>Integrity - We do the right thing, all the time.</li>
<li>Leadership - We're leaders in our industry and in our communities.</li>
<li>Teamwork - We're team players in everything we do.</li>
<li>Ownership - We're the owners of our actions and decisions.</li>
<li>Now - We operate with a sense of urgency and discipline</li>
</ul>
In addition, we look for the demonstration of the following key attributes:
<ul>
<li>Quality</li>
<li>Productivity</li>
<li>Dependability</li>
<li>Customer Focus</li>
<li>Adaptability</li>
</ul>
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities, and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Sous Chef

<h3>Job Description</h3>
About our Company
More than a group of hotels, The LINE is a creative community built around a sense of discovery an exploration of a building, a neighborhood, and a culture. From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities. LINE hotels are both reflective and responsive shaped by the communities they are part of while also contributing something new to those places. LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts and culture.
That colorful hotel in the desert, The Saguaro is a good time. Its not that complicated. Theres plenty of sunshine, a buzzing pool scene and lots of local flavor.
We are seeking a dynamic Director of Food &amp; Beverage to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit. Reporting Relationships
Reports directly to: General Manager Additionally reports to: Group Director of F&amp;B Directly supervises: Food &amp; Beverage Management Team, Executive Chef, FOH Staff Indirectly supervises: Kitchen Staff, B&amp;C/Event Staff
Job Overview A Director of Food &amp; Beverage is responsible for directing and organizing the Food &amp; Beverage departments, including but not limited to the Kitchen, Banquet Operations, Restaurants, Room Service, other Food &amp; Beverage Outlets and Bars to maintain high standards of F&amp;B quality, service and marketing to maximize profits through outstanding customer service. The Director of Food &amp; Beverage is also the direct report for the Food &amp; Beverage Management Team. The responsibilities include, but are not limited to, quality control, cost control, customer satisfaction, employee management, and facility maintenance. The Director of Food &amp; Beverage will manage short and long-term goals and manage expenses within approved budget parameters.
The person having this position must possess good communication skills, have the ability to resolve conflict, and have a thorough understanding of LINE policies, procedures and expectations.
Because of the fluctuating demands of the companys operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
Essential Functions &amp; Responsibilities
1. Oversee the culinary and food and beverage operations in all outlets.
2. Oversee recruiting, managing, training, and developing all food and beverage staff and management.
3. Create programs in managing expenses to ensure the financial success of all food and beverage outlets.
4. Must negotiate and create win-win situations for customers, owners, and employees.
5. Be fluent in P&amp;L analysis; and take ownership of all financial and budgetary data.
6. Responsible for F&amp;B related costs and budgets ensuring profitable operation including and not limited to labor, COGS, operational expenses, and A&amp;G.
7. Continuously evaluate the development of SOPs, checklists, and brand standards to maintain and improve performance and productivity.
8. Attend all relevant meetings: operations weekly, P&amp;L: internal and Senior Leadership, resume, BEO, etc.
9. Work closely with the General Manager to create exceptional culinary and guest experience.
10. Fulfill guest experience expectations and identify areas of opportunity in the way we approach our patrons through exceptional customer service standards.
11. Build strong partnerships with internal customers and outside vendors.
12. Coordinate outside vendor activity as necessary and work with our Group Purchasing Manager to help establish and grow brand standards.
13. Give personal attention, take personal responsibility, and use teamwork when providing customer service.
14. Work Closely with People Director to manage and maintain awareness of documentation needed for employee files.
15. Ensure all staff understands their job expectations before holding them accountable.
16. Be familiar and in compliance with all safety and emergency procedures such as OSHA requirements and on-site Fire, Life, and Safety Programs.
17. Ensure compliance in maintaining standards of health, safety, and sanitation.
18. Must be courteous and gracious, always maintaining a professional demeanor.
19. Establish and maintain good communications and teamwork with fellow colleagues and other departments within the hotel.
20. Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions.
Knowledge, Requirements and Skills
1. Degree in hospitality preferred
2. High School graduate or equivalent required
3. At least four (4) years as an F&amp;B department head/ general manager role or higher is required
4. At least five (5) years in a hands-on hospitality management role, supervising employees
5. Strong ability in using MS Office (MS Excel and MS PowerPoint, in particular) and POS systems
6. Knowledge of food &amp; beverage operations including foods, beverages, supervisory skills, service techniques
7. Strong ability to remain calm and positive in stressful situations
8. Knowledge in math and algebraic equations using percentages
9. Have a working basic knowledge of employment-related federal and state laws
10. Strong organizational and time management skills in a fast-paced environment
11. Positive leader who sets a good example
12. Ability to train and supervise managers
13. Have patience and integrity
14. Ability to make evaluative judgments and give constructive criticism
15. Demonstrate ability to proactively prioritize needs and daily activities, and effectively manage resources and time.
16. Outstanding communication and interpersonal skills.
17. Excellent reading, writing and oral proficiency in the English Language. Bilingual (English/Spanish) preferred
18. Excellent organizational, time management skills, attention to detail and interpersonal skills
19. Ability to multitask
20. Ability to obtain licenses or certificates for food service sanitation, alcohol service permit (if state required), CPR
21. Ability to walk, stand, and/or bend continuously to perform essential job functions
22. Ability to work flexible schedule including evenings, weekends and Holidays
23. Work well under pressure, be a team player
Working Conditions/Environment 
1. The noise level in the work environment is usually moderate
2. The person having this responsibility may have to lift up to 20lbs on an occasional basis
3. The person having this position may have to sit for eight (8) hours, stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hours per day
4. The work environment characteristics described herein are representative of those an Employee typically encounters while performing the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Compensation &amp; Benefits We offer competitive wages and benefits while fostering a diverse and inclusive work experience. We thrive in being a diverse work environment. Consideration for employment will be based upon personal capabilities and qualifications without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or any other protected characteristic as established by law.

Director of Food & Beverage

<h3>Job Description</h3>
Executive Chef
ACCOUNTABILTY:
The Executive Chef is responsible for overseeing all culinary activities in the hotel, ensuring the highest standards of food quality, presentation, and service. This position plays a crucial role in menu planning, recipe development, kitchen management, and staff supervision. The Executive Chef collaborates with other departments to deliver an exceptional dining experience for guests while maintaining budgetary goals.
REPORTS TO AND IS SERVED BY: 
The General Manager 

WHAT TO EXPECT
Menu Planning and Development: Create and update menus to reflect culinary trends, seasonality, and guest preferences. Develop innovative and appealing dishes while considering cost and nutritional value. 
Ensure menu consistency across all outlets within the hotel. 
Kitchen Management: Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation. 
Manage kitchen staff, assigning tasks, and setting performance expectations. 
Implement and maintain hygiene and safety standards in the kitchen. 
Coordinate with suppliers to ensure the availability of quality ingredients. 
Staff Training and Development: Train and mentor kitchen staff on culinary techniques, recipes, and safety procedures. 
Conduct regular performance evaluations and provide constructive feedback. Foster a positive and collaborative work environment within the culinary team. 
Quality Control: Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular tasting sessions to ensure consistency and make necessary adjustments. Address and resolve any customer complaints related to food quality promptly. 
Budgeting and Cost Control: 
Develop and manage the culinary budget, ensuring financial targets are met. Implement cost control measures to minimize food waste and maintain profitability. Source cost-effective ingredients without compromising quality. 
Collaboration with Other Departments: Work closely with the Food and Beverage team to coordinate events and special promotions. Collaborate with the Purchasing Department to secure the best pricing for ingredients. 
Communicate effectively with Front-of-House staff to ensure seamless service. 
Adherence to Regulations: Ensure compliance with health and safety regulations, as well as food handling and storage guidelines. Keep abreast of industry trends and updates in culinary standards. 
Event Planning: Assist in planning and executing special events, banquets, and catering functions. Collaborate with event planners and sales teams to create custom menus as needed. 
Foundational Skills and Qualities: Strong organizational skills to manage tasks and prioritize work. Good physical stamina and the ability to perform physical tasks such as lifting and bending. Ability to work effectively in a fast-paced and dynamic environment. 
Work Expectations and Responsibilities: Willingness to adapt to a variety of tasks, including "Other duties as assigned." Participate in department meetings and maintain an open line of communication with colleagues. Obtain any required certifications necessary, as relevant to the specific job.
HELD ACCOUNTABLE TO
Guest satisfaction, brand standards, ensuring compliance, employee satisfaction, and managing budget and expenses.

SOFT SKILLS
CHARACTERISTICS: Intense, restless, driving, loyal, conscientious, detail-oriented, and anticipates problems.
CORE COMPETENCIES: Customer focus, communication skills, integrity and trust, time management, and attention to detail.
MINDSET: Entrepreneurial and infinite mindset, which prioritizes both personal and professional growth. 

HARD SKILLS
EDUCATION AND EXPERIENCE:
High School degree or GED. College degree in related areas preferred.
Food Manager Certification is required (can be obtained upon hire). 
Five years of hospitality experience is desired. 
Fully educated and able to train others on all emergency procedures. 
Knowledgeable of the use of all equipment used to carry out the tasks of the restaurant and able to train others. 
PHYSICAL DEMANDS: lift, carry, push, and pull up to 50+ lbs. Standing for extended periods and performing repetitive motions.
TRAVEL: NA
POSITION: On-site work at the hotel property.

Benefits of working at Historic Park Inn Hotel
<ul>
<li>Paid Onboarding</li>
<li>Paid Training</li>
<li>401k plan with Safe Harbor Match </li>
<li>eligible for the first open enrollment after 90 days</li>
<li>Health and Dental through Wellmark Blue Cross Blue Shield and Vision through Avesis anywhere from a single to a family policy</li>
<li>eligible the first of the month following 60 days of employment</li>
<li>Paid vacation and sick leave</li>
<li>Flexible schedule</li>
<li>Paid Holidays </li>
<li>Hotel room discounts</li>
<li>Opportunities for career progression</li>
<li>A thriving culture that provides genuine hospitality</li>
<li>The ability to own and empower your work</li>
<li>Join a great team of like-minded individuals who work hard and smart at the same time</li>
</ul>

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