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via Jooble
posted_at: 3 days agoschedule_type: Full-time
• * Chef D'Cuisine**
• *Summary
...
The Chef DCuisine is responsible for supervising food production in a food service operation, which may be a single unit of a multi-unit operation. This includes making final decisions with regard to culinary operations, and all other responsibilities as directed by the business or as assigned by management. This is a management position and typically reports to the General Manager.
• *Essential Functions**
•
• * Chef D'Cuisine**
• *Summary
...
The Chef DCuisine is responsible for supervising food production in a food service operation, which may be a single unit of a multi-unit operation. This includes making final decisions with regard to culinary operations, and all other responsibilities as directed by the business or as assigned by management. This is a management position and typically reports to the General Manager.
• *Essential Functions**
• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource to operations managers; identifies and resolves problems; completes audits; determines system improvements; implements change
• Achieves culinary financial objectives by estimating requirements; assists with menu design; anticipates and evaluates response to menu presentation; schedules expenditures; analyzes variances; initiates corrective actions; evaluates time-saving production techniques; trains others in specialty techniques
• Adheres to brand standards, recipes and portion specifications as required by the unit for all heart of the house cooks and production team members by understanding consumer tastes and nutritional needs; reviews product specifications; evaluates ease of menu preparation; applies established procedures and budgetary constraints
• Oversees food preparation by consulting with purchasing, management, cooks, and team leaders; oversees portion size; controls productivity; provides culinary leadership in areas of personal expertise; monitors presentations, garnishments, and sauces
• Improves menu quality and consistency by analyzing food production records and menu expenses; studies, evaluates, and re-designs processes; implements changes
• Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends
• Maintains professional and technical knowledge by attending educational workshops; reviews professional publications; establishes personal networks; benchmarks state-of- the-art practices; answers questions as a culinary expert; participates in professional societies and shares this information with direct reports
• Ensures quality production standards are followed and maintained; ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses
• Ensures maximum productivity and labor costs are maintained according to financial requirements; Monitors daily manpower planning and employee turnover
• Coaches, counsels and prepares corrective action for employees
• *Minimum Qualifications, Knowledge, Skills, and Work Environment**
• Requires an Associates Degree or Bachelors Degree in the Culinary Arts or a related field (i.e., Formal Culinary Education), or at least 3 years of experience in a Sous Chef role
• Requires 5 years experience as a Chef DCuisine
• Requires 5 years supervisory experience working in a high volume Hotel, Manufacturing, Food Production and Restaurant or Catering environment
• Requires the ability to lift and/or move up to 40 pounds
• Requires the ability to bend, twist, and stand to perform normal job functions
• Frequently immerses hands in water and water diluted with chemical solutions
• Frequently works with sharp knives, utensils, and hot plates
• Frequently works in hot environment
• *With a career at HMSHost, you really benefit! We Offer**
• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• *401(k) retirement plan with company match or Pension
• *Company paid life insurance
• *Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program refer a friend and earn up to $500
• *Benefits may vary by position so ask your recruiter for details.*
Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)
• Share: Email
At HMSHost, we know our success is based on **earning the trust and loyalty of our people**. We commit to providing a work experience that **earns your loyalty**, provides a place where you **feel like you belong**, work you can be **proud** of, a place to **have fun, earn money**, and have the **opportunity for advancement**. We support this with competitive wages, robust benefits and recognition for a job well done.**Apply for Chef D'Cuisine**
You are about to apply for Chef D'Cuisine. Go directly to the application, or join our talent network first to receive job alerts about our exciting new job opportunities.
• *Talent Network Benefits**
• Its completely free!
• Keep track of your applications and saved jobs
• Find other jobs that match your interests
• Be among the first to learn about career opportunities on HMSHost that match your interests
• Receive email alerts whenever new jobs are posted on careers.hmshost.com
• Get contacted by recruiters when they have an interesting opportunity that may be a fit for you Show more details...
• *Summary
...
The Chef DCuisine is responsible for supervising food production in a food service operation, which may be a single unit of a multi-unit operation. This includes making final decisions with regard to culinary operations, and all other responsibilities as directed by the business or as assigned by management. This is a management position and typically reports to the General Manager.
• *Essential Functions**
• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource to operations managers; identifies and resolves problems; completes audits; determines system improvements; implements change
• Achieves culinary financial objectives by estimating requirements; assists with menu design; anticipates and evaluates response to menu presentation; schedules expenditures; analyzes variances; initiates corrective actions; evaluates time-saving production techniques; trains others in specialty techniques
• Adheres to brand standards, recipes and portion specifications as required by the unit for all heart of the house cooks and production team members by understanding consumer tastes and nutritional needs; reviews product specifications; evaluates ease of menu preparation; applies established procedures and budgetary constraints
• Oversees food preparation by consulting with purchasing, management, cooks, and team leaders; oversees portion size; controls productivity; provides culinary leadership in areas of personal expertise; monitors presentations, garnishments, and sauces
• Improves menu quality and consistency by analyzing food production records and menu expenses; studies, evaluates, and re-designs processes; implements changes
• Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends
• Maintains professional and technical knowledge by attending educational workshops; reviews professional publications; establishes personal networks; benchmarks state-of- the-art practices; answers questions as a culinary expert; participates in professional societies and shares this information with direct reports
• Ensures quality production standards are followed and maintained; ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses
• Ensures maximum productivity and labor costs are maintained according to financial requirements; Monitors daily manpower planning and employee turnover
• Coaches, counsels and prepares corrective action for employees
• *Minimum Qualifications, Knowledge, Skills, and Work Environment**
• Requires an Associates Degree or Bachelors Degree in the Culinary Arts or a related field (i.e., Formal Culinary Education), or at least 3 years of experience in a Sous Chef role
• Requires 5 years experience as a Chef DCuisine
• Requires 5 years supervisory experience working in a high volume Hotel, Manufacturing, Food Production and Restaurant or Catering environment
• Requires the ability to lift and/or move up to 40 pounds
• Requires the ability to bend, twist, and stand to perform normal job functions
• Frequently immerses hands in water and water diluted with chemical solutions
• Frequently works with sharp knives, utensils, and hot plates
• Frequently works in hot environment
• *With a career at HMSHost, you really benefit! We Offer**
• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• *401(k) retirement plan with company match or Pension
• *Company paid life insurance
• *Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program refer a friend and earn up to $500
• *Benefits may vary by position so ask your recruiter for details.*
Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)
• Share: Email
At HMSHost, we know our success is based on **earning the trust and loyalty of our people**. We commit to providing a work experience that **earns your loyalty**, provides a place where you **feel like you belong**, work you can be **proud** of, a place to **have fun, earn money**, and have the **opportunity for advancement**. We support this with competitive wages, robust benefits and recognition for a job well done.**Apply for Chef D'Cuisine**
You are about to apply for Chef D'Cuisine. Go directly to the application, or join our talent network first to receive job alerts about our exciting new job opportunities.
• *Talent Network Benefits**
• Its completely free!
• Keep track of your applications and saved jobs
• Find other jobs that match your interests
• Be among the first to learn about career opportunities on HMSHost that match your interests
• Receive email alerts whenever new jobs are posted on careers.hmshost.com
• Get contacted by recruiters when they have an interesting opportunity that may be a fit for you Show more details...
via Talent.com
posted_at: 2 days agoschedule_type: Full-time
Chef d'équipe Cuisine - Atwater
Qui nous sommes
Nous appartenons à la catégorie de niche de la santé et du bien-être de la restauration. La mission de MANDY est de réinventer votre expérience de salade dans des espaces sensationnels! Nous sommes une organisation jeune et dynamique, soucieuse de créer de bonnes vibrations, tout en recherchant l’innovation et l’excellence.
Nous aimons promouvoir le bien-être, valoriser la responsabilité
Chef d'équipe Cuisine - Atwater
Qui nous sommes
Nous appartenons à la catégorie de niche de la santé et du bien-être de la restauration. La mission de MANDY est de réinventer votre expérience de salade dans des espaces sensationnels! Nous sommes une organisation jeune et dynamique, soucieuse de créer de bonnes vibrations, tout en recherchant l’innovation et l’excellence.
Nous aimons promouvoir le bien-être, valoriser la responsabilité sociale et redonner à nos communautés! Nous traitons nos équipes et nos invités comme une famille, offrant un accès à une nourriture saine, fraîche et savoureuse! Nous croyons en gâtant nos clients à travers leurs 5 sens;
le son de la vue, le goût, l’odeur et le couronnement avec notre approche personnalisée de l’expérience client! Si vous êtes un entrepreneur autonome, qui valorise fortement la collaboration, un mode de vie sain et s’efforce d’avoir un impact positif sur les personnes et l’environnement, alors MANDY’S est l’endroit qu’il vous... faut!Comme nous croyons en des étudiants éternels de la vie, nous encourageons les membres de notre équipe à être des joueurs d’équipe bien équilibrés, prêts à se salir les mains et à faire tout ce qu’il faut pour assurer le bon fonctionnement de votre restaurant! Peu importe le poste dans lequel vous commencez avec nous, vous aurez la possibilité de recevoir une formation polyvalente et serez chargé (e) d’occuper différents postes au sein de notre équipe
AVANTAGES :
• Rabais d’employés
• Pourboires partagés
• Opportunité avec une entreprise en pleine croissance
LES TACHES :
• Travailler avec passion et intégrité pour créer un environnement de travail positif en collaboration avec le superviseur de cuisine et le gérant de restaurant!
• Soutenir le superviseur de cuisine pour répondre aux objectifs de fonctionnement et de vente quotidiens de la cuisine, notamment s’assurer que le processus de gestion des stocks et les processus de gestion des aliments (commandes, qualité des aliments, gestion des déchets, normes de sécurité et d’hygiène) sont respectés.
• Exécuter la planification quotidienne des quarts de travail, l’organisation et la mise en œuvre des routines opérationnelles et des activités pour l’équipe de cuisine (utiliser l’outil de déploiement pour assigner les tâches quotidiennes aux heures de pointe et les autres heures
• Agir en tant que modèle en respectant et en appliquant les politiques et procédures de MANDY’S salades gourmandes et en étant un guru de la connaissance des produits MANDY’S.
• Encourager le superviseur de cuisine à s’assurer que le travail de l’équipe respecte et / ou dépasse les normes de qualité, de service et d’invité de l’entreprise en supervisant et en conseillant les membres de l’équipe sur les questions opérationnelles et procédurales (ex : connaissance du menu, préparation, cuisson, lancer, présentation et garniture)
• Préparer et organiser les réunions quotidiennes de l’équipe BOH.
• Partenaire avec l’équipe FOH pour surveiller les temps d’attente des commandes des clients, répondre aux plaintes des clients concernant les commandes de nourriture et prendre toutes les mesures nécessaires liées à la cuisine pour aider les clients mécontents à retourner les clients.
• Collaborer avec l’équipe FOH pour surveiller les temps d’attente des commandes des invités, répondre aux plaintes des clients concernant les commandes de produits alimentaires et prendre toutes les mesures nécessaires en rapport avec la cuisine afin de transformer les clients insatisfaits en clients fidèles.
• Soumettre les rapports quotidiens (ex : Shiftnotes, Processus de gestion de trésorerie, etc.)
• Aider le superviseur de cuisine dans le processus d’embauche des nouveaux membres de l’équipe de cuisine (ex : entrevues, etc.)
• Revoir constamment les opérations de cuisine pour identifier des opportunités d’amélioration.
• Exécuter des tâches administratives et d’autres tâches à la demande du superviseur de cuisine et / ou du gérant de restaurant.
EXIGENCES
• Études post secondaires complétées / ou équivalentes.
• 1 an d’expérience en leadership / supervision dans un restaurant, commerce de détail ou l’industrie de l’hôtellerie préféré.
• Expérience en cuisine (préparation, recette et cuisine) (atout)
• Posséder un diplôme dans un domaine culinaire ou l’industrie de l’hôtellerie (atout)
• Capacité à saisir rapidement les faits, esprit analytique, facilité avec les chiffres, souci du détail et aptitude à prendre des décisions.
• L’esprit d’équipe, compétence de leadership et de bonnes compétences en communication sont requis.
• Français requis.
• La confiance, l’intégrité, la capacité à gérer le stress, l’énergie, l’autonomie, l’initiative, la flexibilité et l’accent mis sur la qualité et l’organisation sont nécessaires.
• Respecter et appliquer les politiques et les programmes de l’entreprise et répondre aux besoins de conformité.
• Confortable dans des environnements dynamiques et en constante évolution.
• Capable de rester debout pendant de longues périodes et / ou de travailler autour de la chaleur.
• Peut travailler autour des autres dans des endroits proches.
• Capable de soulever jusqu’à 25 livres.
• Compétences informatiques / technophile (ex : GSuite.).
• Certification MAPAQ et formation en secourisme (atout)
Last updated : 2024-07-18 Show more details...
Qui nous sommes
Nous appartenons à la catégorie de niche de la santé et du bien-être de la restauration. La mission de MANDY est de réinventer votre expérience de salade dans des espaces sensationnels! Nous sommes une organisation jeune et dynamique, soucieuse de créer de bonnes vibrations, tout en recherchant l’innovation et l’excellence.
Nous aimons promouvoir le bien-être, valoriser la responsabilité sociale et redonner à nos communautés! Nous traitons nos équipes et nos invités comme une famille, offrant un accès à une nourriture saine, fraîche et savoureuse! Nous croyons en gâtant nos clients à travers leurs 5 sens;
le son de la vue, le goût, l’odeur et le couronnement avec notre approche personnalisée de l’expérience client! Si vous êtes un entrepreneur autonome, qui valorise fortement la collaboration, un mode de vie sain et s’efforce d’avoir un impact positif sur les personnes et l’environnement, alors MANDY’S est l’endroit qu’il vous... faut!Comme nous croyons en des étudiants éternels de la vie, nous encourageons les membres de notre équipe à être des joueurs d’équipe bien équilibrés, prêts à se salir les mains et à faire tout ce qu’il faut pour assurer le bon fonctionnement de votre restaurant! Peu importe le poste dans lequel vous commencez avec nous, vous aurez la possibilité de recevoir une formation polyvalente et serez chargé (e) d’occuper différents postes au sein de notre équipe
AVANTAGES :
• Rabais d’employés
• Pourboires partagés
• Opportunité avec une entreprise en pleine croissance
LES TACHES :
• Travailler avec passion et intégrité pour créer un environnement de travail positif en collaboration avec le superviseur de cuisine et le gérant de restaurant!
• Soutenir le superviseur de cuisine pour répondre aux objectifs de fonctionnement et de vente quotidiens de la cuisine, notamment s’assurer que le processus de gestion des stocks et les processus de gestion des aliments (commandes, qualité des aliments, gestion des déchets, normes de sécurité et d’hygiène) sont respectés.
• Exécuter la planification quotidienne des quarts de travail, l’organisation et la mise en œuvre des routines opérationnelles et des activités pour l’équipe de cuisine (utiliser l’outil de déploiement pour assigner les tâches quotidiennes aux heures de pointe et les autres heures
• Agir en tant que modèle en respectant et en appliquant les politiques et procédures de MANDY’S salades gourmandes et en étant un guru de la connaissance des produits MANDY’S.
• Encourager le superviseur de cuisine à s’assurer que le travail de l’équipe respecte et / ou dépasse les normes de qualité, de service et d’invité de l’entreprise en supervisant et en conseillant les membres de l’équipe sur les questions opérationnelles et procédurales (ex : connaissance du menu, préparation, cuisson, lancer, présentation et garniture)
• Préparer et organiser les réunions quotidiennes de l’équipe BOH.
• Partenaire avec l’équipe FOH pour surveiller les temps d’attente des commandes des clients, répondre aux plaintes des clients concernant les commandes de nourriture et prendre toutes les mesures nécessaires liées à la cuisine pour aider les clients mécontents à retourner les clients.
• Collaborer avec l’équipe FOH pour surveiller les temps d’attente des commandes des invités, répondre aux plaintes des clients concernant les commandes de produits alimentaires et prendre toutes les mesures nécessaires en rapport avec la cuisine afin de transformer les clients insatisfaits en clients fidèles.
• Soumettre les rapports quotidiens (ex : Shiftnotes, Processus de gestion de trésorerie, etc.)
• Aider le superviseur de cuisine dans le processus d’embauche des nouveaux membres de l’équipe de cuisine (ex : entrevues, etc.)
• Revoir constamment les opérations de cuisine pour identifier des opportunités d’amélioration.
• Exécuter des tâches administratives et d’autres tâches à la demande du superviseur de cuisine et / ou du gérant de restaurant.
EXIGENCES
• Études post secondaires complétées / ou équivalentes.
• 1 an d’expérience en leadership / supervision dans un restaurant, commerce de détail ou l’industrie de l’hôtellerie préféré.
• Expérience en cuisine (préparation, recette et cuisine) (atout)
• Posséder un diplôme dans un domaine culinaire ou l’industrie de l’hôtellerie (atout)
• Capacité à saisir rapidement les faits, esprit analytique, facilité avec les chiffres, souci du détail et aptitude à prendre des décisions.
• L’esprit d’équipe, compétence de leadership et de bonnes compétences en communication sont requis.
• Français requis.
• La confiance, l’intégrité, la capacité à gérer le stress, l’énergie, l’autonomie, l’initiative, la flexibilité et l’accent mis sur la qualité et l’organisation sont nécessaires.
• Respecter et appliquer les politiques et les programmes de l’entreprise et répondre aux besoins de conformité.
• Confortable dans des environnements dynamiques et en constante évolution.
• Capable de rester debout pendant de longues périodes et / ou de travailler autour de la chaleur.
• Peut travailler autour des autres dans des endroits proches.
• Capable de soulever jusqu’à 25 livres.
• Compétences informatiques / technophile (ex : GSuite.).
• Certification MAPAQ et formation en secourisme (atout)
Last updated : 2024-07-18 Show more details...
via HMS Host Careers
posted_at: 6 days agoschedule_type: Full-time
With a career at HMSHost, you really benefit! We Offer
• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick...
• Holiday pay
• Meal and Transportation Benefits
• *401(k) retirement plan with company match or Pension
• *Company paid life insurance
• *Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn
With a career at HMSHost, you really benefit! We Offer
• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick...
• Holiday pay
• Meal and Transportation Benefits
• *401(k) retirement plan with company match or Pension
• *Company paid life insurance
• *Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus
• Benefits may vary by position so ask your recruiter for details.
Summary
The Chef D’Cuisine is responsible for supervising food production in a food service operation, which may
be a single unit of a multi-unit operation. This includes making final decisions with regard to culinary
operations, and all other responsibilities as directed by the business or as assigned by management. This
is a management position and typically reports to the General Manager.
Essential Functions
• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource to operations managers; identifies and resolves problems; completes audits; determines system improvements; implements change
• Achieves culinary financial objectives by estimating requirements; assists with menu design; anticipates and evaluates response to menu presentation; schedules expenditures; analyzes variances; initiates corrective actions; evaluates time-saving production techniques; trains others in specialty techniques
• Adheres to brand standards, recipes and portion specifications as required by the unit for all heart of the house cooks and production team members by understanding consumer tastes and nutritional needs; reviews product specifications; evaluates ease of menu preparation; applies established procedures and budgetary constraints
• Oversees food preparation by consulting with purchasing, management, cooks, and team leaders; oversees portion size; controls productivity; provides culinary leadership in areas of personal expertise; monitors presentations, garnishments, and sauces
• Improves menu quality and consistency by analyzing food production records and menu expenses; studies, evaluates, and re-designs processes; implements changes
• Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends
• Maintains professional and technical knowledge by attending educational workshops; reviews professional publications; establishes personal networks; benchmarks state-of- the-art practices; answers questions as a culinary expert; participates in professional societies and shares this information with direct reports
• Ensures quality production standards are followed and maintained; ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses
• Ensures maximum productivity and labor costs are maintained according to financial requirements; Monitors daily manpower planning and employee turnover
• Coaches, counsels and prepares corrective action for employees
Minimum Qualifications, Knowledge, Skills, and Work Environment
• Requires an Associate’s Degree or Bachelor’s Degree in the Culinary Arts or a related field (i.e., Formal Culinary Education), or at least 3 years of experience in a Sous Chef role
• Requires 5 years experience as a Chef D’Cuisine
• Requires 5 years supervisory experience working in a high volume Hotel, Manufacturing, Food Production and Restaurant or Catering environment
• Requires the ability to lift and/or move up to 40 pounds
• Requires the ability to bend, twist, and stand to perform normal job functions
• Frequently immerses hands in water and water diluted with chemical solutions
• Frequently works with sharp knives, utensils, and hot plates
• Frequently works in hot environment
Equal Opportunity Employer (EOE)
Minority/Female/Disabled/Veteran (M/F/D/V)
Drug Free Workplace (DFW)
Source: HMSHost Show more details...
• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick...
• Holiday pay
• Meal and Transportation Benefits
• *401(k) retirement plan with company match or Pension
• *Company paid life insurance
• *Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus
• Benefits may vary by position so ask your recruiter for details.
Summary
The Chef D’Cuisine is responsible for supervising food production in a food service operation, which may
be a single unit of a multi-unit operation. This includes making final decisions with regard to culinary
operations, and all other responsibilities as directed by the business or as assigned by management. This
is a management position and typically reports to the General Manager.
Essential Functions
• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource to operations managers; identifies and resolves problems; completes audits; determines system improvements; implements change
• Achieves culinary financial objectives by estimating requirements; assists with menu design; anticipates and evaluates response to menu presentation; schedules expenditures; analyzes variances; initiates corrective actions; evaluates time-saving production techniques; trains others in specialty techniques
• Adheres to brand standards, recipes and portion specifications as required by the unit for all heart of the house cooks and production team members by understanding consumer tastes and nutritional needs; reviews product specifications; evaluates ease of menu preparation; applies established procedures and budgetary constraints
• Oversees food preparation by consulting with purchasing, management, cooks, and team leaders; oversees portion size; controls productivity; provides culinary leadership in areas of personal expertise; monitors presentations, garnishments, and sauces
• Improves menu quality and consistency by analyzing food production records and menu expenses; studies, evaluates, and re-designs processes; implements changes
• Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends
• Maintains professional and technical knowledge by attending educational workshops; reviews professional publications; establishes personal networks; benchmarks state-of- the-art practices; answers questions as a culinary expert; participates in professional societies and shares this information with direct reports
• Ensures quality production standards are followed and maintained; ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses
• Ensures maximum productivity and labor costs are maintained according to financial requirements; Monitors daily manpower planning and employee turnover
• Coaches, counsels and prepares corrective action for employees
Minimum Qualifications, Knowledge, Skills, and Work Environment
• Requires an Associate’s Degree or Bachelor’s Degree in the Culinary Arts or a related field (i.e., Formal Culinary Education), or at least 3 years of experience in a Sous Chef role
• Requires 5 years experience as a Chef D’Cuisine
• Requires 5 years supervisory experience working in a high volume Hotel, Manufacturing, Food Production and Restaurant or Catering environment
• Requires the ability to lift and/or move up to 40 pounds
• Requires the ability to bend, twist, and stand to perform normal job functions
• Frequently immerses hands in water and water diluted with chemical solutions
• Frequently works with sharp knives, utensils, and hot plates
• Frequently works in hot environment
Equal Opportunity Employer (EOE)
Minority/Female/Disabled/Veteran (M/F/D/V)
Drug Free Workplace (DFW)
Source: HMSHost Show more details...
via Careers At Crescent Hotels & Resorts
posted_at: 19 days agoschedule_type: Full-time
Description
Responsible for assisting with the implementation of menus, the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining rooms or banquet functions, resulting in outstanding guest satisfaction and improved consistency which, in return, increases covers and revenues in the food service outlets...
Education:
3 years experience, Culinary Degree and or accompanying professional
Description
Responsible for assisting with the implementation of menus, the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining rooms or banquet functions, resulting in outstanding guest satisfaction and improved consistency which, in return, increases covers and revenues in the food service outlets...
Education:
3 years experience, Culinary Degree and or accompanying professional managerial experience with the hotel and restaurant industries.
Knowledge:
Thorough knowledge of all cooking aspects of Kitchen operations and possess knowledge of American regional cuisine, and menu development.
Experience:
Progressive track record with hotel, resort and restaurant organizations. Proven record of culinary accomplishments by recognitions personally achieved with on current recognitions for the cuisine of the affiliated resort, hotel or restaurant. Functional experience in guest service, dining room, catering and back of the house management.
Personal Characteristics:
• Excellent leadership skills
• Dynamic and inspiring personality
• Passion for operations with contagious enthusiasm
• Articulate with excellent communication and presentation skills
• Very approachable with gracious manner in dealing with guests and employees
• High energy level and highly visible
• Strong partnering and networking skills
• Ability to develop and maintain a team environment
• Past exposure to different working environments and business cultures
• Well organized with great attention to details
• Not easily frustrated and maintains an undefeatable attitude
• Clear vision and strategist
• Strong sense of commitment
• Focused
• Ability to maintain strong sense of accountability
• Listens to and respects opinions of others
• Takes action to improve the well-being of employees
Preferred Qualifications:
Must be willing to make a long-term commitment to the Resort, the management, and the culinary and Food and Beverage teams to establish and maintain a reputation for excellence in cuisines locally, regionally and nationally.
Representing the height of luxury in Colonial Williamsburg, the iconic Williamsburg Inn has been reimagined to bring you the best of the old world and the new. Staying true to its impressive Regency style, food and beverage options have been elevated to suit today’s evolved tastes. You’ll also enjoy stunning upgrades to our outdoor spaces and redesigned signature themed suites.
Accolades include:
• The Williamsburg Inn receiving AAA Five Diamond Rating, placing the Inn in the top 0.5% of AAA hotels in the country to achieve this distinction.
• The Williamsburg Inn receiving Forbes Travel Guide Five-Star Rating for 2021.
Source: Crescent Hotels & Resorts Show more details...
Responsible for assisting with the implementation of menus, the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining rooms or banquet functions, resulting in outstanding guest satisfaction and improved consistency which, in return, increases covers and revenues in the food service outlets...
Education:
3 years experience, Culinary Degree and or accompanying professional managerial experience with the hotel and restaurant industries.
Knowledge:
Thorough knowledge of all cooking aspects of Kitchen operations and possess knowledge of American regional cuisine, and menu development.
Experience:
Progressive track record with hotel, resort and restaurant organizations. Proven record of culinary accomplishments by recognitions personally achieved with on current recognitions for the cuisine of the affiliated resort, hotel or restaurant. Functional experience in guest service, dining room, catering and back of the house management.
Personal Characteristics:
• Excellent leadership skills
• Dynamic and inspiring personality
• Passion for operations with contagious enthusiasm
• Articulate with excellent communication and presentation skills
• Very approachable with gracious manner in dealing with guests and employees
• High energy level and highly visible
• Strong partnering and networking skills
• Ability to develop and maintain a team environment
• Past exposure to different working environments and business cultures
• Well organized with great attention to details
• Not easily frustrated and maintains an undefeatable attitude
• Clear vision and strategist
• Strong sense of commitment
• Focused
• Ability to maintain strong sense of accountability
• Listens to and respects opinions of others
• Takes action to improve the well-being of employees
Preferred Qualifications:
Must be willing to make a long-term commitment to the Resort, the management, and the culinary and Food and Beverage teams to establish and maintain a reputation for excellence in cuisines locally, regionally and nationally.
Representing the height of luxury in Colonial Williamsburg, the iconic Williamsburg Inn has been reimagined to bring you the best of the old world and the new. Staying true to its impressive Regency style, food and beverage options have been elevated to suit today’s evolved tastes. You’ll also enjoy stunning upgrades to our outdoor spaces and redesigned signature themed suites.
Accolades include:
• The Williamsburg Inn receiving AAA Five Diamond Rating, placing the Inn in the top 0.5% of AAA hotels in the country to achieve this distinction.
• The Williamsburg Inn receiving Forbes Travel Guide Five-Star Rating for 2021.
Source: Crescent Hotels & Resorts Show more details...
via Indeed
posted_at: 2 days agoschedule_type: Full-time
Description de l'entreprise
Le groupe Veolia a pour ambition de devenir l'entreprise de référence de la transformation écologique. Présent sur les cinq continents avec près de 220 000 salariés, le Groupe conçoit et déploie des solutions utiles et concrètes pour la gestion de l'eau, des déchets et de l'énergie qui participent à changer radicalement la donne.
Au travers de ses trois activités complémentaires, Veolia contribue á développer
Description de l'entreprise
Le groupe Veolia a pour ambition de devenir l'entreprise de référence de la transformation écologique. Présent sur les cinq continents avec près de 220 000 salariés, le Groupe conçoit et déploie des solutions utiles et concrètes pour la gestion de l'eau, des déchets et de l'énergie qui participent à changer radicalement la donne.
Au travers de ses trois activités complémentaires, Veolia contribue á développer l'accès aux ressources, á préserver les ressources disponibles et á les renouveler.
Travailler chez Veolia, c'est faire partie d'une communauté : celle des "Ressourceurs". Avec un regard unique sur le monde et un état d'esprit d'ouverture et de collaboration, nous restons optimistes, nous ne lâchons rien, nous avançons toujours ensemble.
Dans le cadre de ses activités, Veolia recrute pour sa filiale Veolia Propreté Industries Services (VPIS) , spécialisée dans la gestion globale des déchets pour ses clients Grand Comptes (transport et traitement... des déchets, assainissement industriel, logistique environnementale et maintenance industrielle).
VPIS recherche, dès à présent, son ou sa future chef(fe) d'équipe sur son site client de Conflans Sainte Honorine.
Description du poste
A ce titre, nous vous proposons de réaliser les missions suivantes :
• Collecte des déchets dangereux et non dangereux sur les différents bâtiments du site
• Approvisionnement en contenants vides dans les bâtiments
• Il vérifie la conformité des matières collectées et assure leur traçabilité via un système de pesée sur site
• Veille au respect du tri pour assurer un maximum de valorisation
• Gestion des zones déchets : vidage des déchets dans les bennes, compacteurs et autres moyens de stockage, et tenue de la zone dans le respect des règles d'hygiène et sécurité fixées, ainsi que des procédures QSE
• Veille au bon remplissage et optimisation des bennes et compacteurs
• Veille au bon fonctionnement des matériels mis à disposition, vérifie l'état général et remonte tout dysfonctionnement
• Préparation des enlèvements de déchets dangereux selon la réglementation ADR
• Chargement pour les transports de déchets conditionnés (non dangereux et dangereux)
• Suivi de collecte via smartphone et remontée des anomalies
• Réalisation des balles cartons et plastiques à l'aide des 2 presses et stockage de la matière.
• Gère les demandes d'enlèvement des bennes pleines auprès du Gestionnaire de contrat
• Veille au bon déploiement des nouveaux moyens de collecte.
• Prise en charge des demandes de collectes spécifiques
• Accueil et orientation des usagers
Qualifications
Les CACES R489 CAT2 et CAT3 sont nécessaires pour ce poste.
Titulaire d'un baccalauréat, vous avez effectué une première expérience dans le milieu industriel ?
Des connaissances dans le domaine de la gestion des déchets, de l'ADR (transport des marchandises dangereuses) et de l'ISO 14001 seraient un plus.
Doté(e) d'un bon relationnel, aussi bien auprès des équipes internes que des clients ou des prestataires, vous aimez le terrain et vous savez vous rendre force de proposition ?
Informations complémentaires
Les raisons d'intégrer le groupe Veolia :
Vous souhaitez, comme nous, préserver l'environnement !
Vous souhaitez intégrer un grand groupe expert dans la gestion de l'énergie et de l'industrie et fortement impliqué dans la vie locale.
Dans le cadre du processus de recrutement, vous serez contacté(e) puis rencontrerez les équipes RH et opérationnelles de VPIS.
En tant qu'entreprise inclusive, Veolia s'engage pour la diversité et accorde la même considération à toutes les candidatures, sans discrimination.
En tant qu'entreprise inclusive, Veolia s'engage pour la diversité et accorde la même considération à toutes les candidatures, sans discrimination Show more details...
Le groupe Veolia a pour ambition de devenir l'entreprise de référence de la transformation écologique. Présent sur les cinq continents avec près de 220 000 salariés, le Groupe conçoit et déploie des solutions utiles et concrètes pour la gestion de l'eau, des déchets et de l'énergie qui participent à changer radicalement la donne.
Au travers de ses trois activités complémentaires, Veolia contribue á développer l'accès aux ressources, á préserver les ressources disponibles et á les renouveler.
Travailler chez Veolia, c'est faire partie d'une communauté : celle des "Ressourceurs". Avec un regard unique sur le monde et un état d'esprit d'ouverture et de collaboration, nous restons optimistes, nous ne lâchons rien, nous avançons toujours ensemble.
Dans le cadre de ses activités, Veolia recrute pour sa filiale Veolia Propreté Industries Services (VPIS) , spécialisée dans la gestion globale des déchets pour ses clients Grand Comptes (transport et traitement... des déchets, assainissement industriel, logistique environnementale et maintenance industrielle).
VPIS recherche, dès à présent, son ou sa future chef(fe) d'équipe sur son site client de Conflans Sainte Honorine.
Description du poste
A ce titre, nous vous proposons de réaliser les missions suivantes :
• Collecte des déchets dangereux et non dangereux sur les différents bâtiments du site
• Approvisionnement en contenants vides dans les bâtiments
• Il vérifie la conformité des matières collectées et assure leur traçabilité via un système de pesée sur site
• Veille au respect du tri pour assurer un maximum de valorisation
• Gestion des zones déchets : vidage des déchets dans les bennes, compacteurs et autres moyens de stockage, et tenue de la zone dans le respect des règles d'hygiène et sécurité fixées, ainsi que des procédures QSE
• Veille au bon remplissage et optimisation des bennes et compacteurs
• Veille au bon fonctionnement des matériels mis à disposition, vérifie l'état général et remonte tout dysfonctionnement
• Préparation des enlèvements de déchets dangereux selon la réglementation ADR
• Chargement pour les transports de déchets conditionnés (non dangereux et dangereux)
• Suivi de collecte via smartphone et remontée des anomalies
• Réalisation des balles cartons et plastiques à l'aide des 2 presses et stockage de la matière.
• Gère les demandes d'enlèvement des bennes pleines auprès du Gestionnaire de contrat
• Veille au bon déploiement des nouveaux moyens de collecte.
• Prise en charge des demandes de collectes spécifiques
• Accueil et orientation des usagers
Qualifications
Les CACES R489 CAT2 et CAT3 sont nécessaires pour ce poste.
Titulaire d'un baccalauréat, vous avez effectué une première expérience dans le milieu industriel ?
Des connaissances dans le domaine de la gestion des déchets, de l'ADR (transport des marchandises dangereuses) et de l'ISO 14001 seraient un plus.
Doté(e) d'un bon relationnel, aussi bien auprès des équipes internes que des clients ou des prestataires, vous aimez le terrain et vous savez vous rendre force de proposition ?
Informations complémentaires
Les raisons d'intégrer le groupe Veolia :
Vous souhaitez, comme nous, préserver l'environnement !
Vous souhaitez intégrer un grand groupe expert dans la gestion de l'énergie et de l'industrie et fortement impliqué dans la vie locale.
Dans le cadre du processus de recrutement, vous serez contacté(e) puis rencontrerez les équipes RH et opérationnelles de VPIS.
En tant qu'entreprise inclusive, Veolia s'engage pour la diversité et accorde la même considération à toutes les candidatures, sans discrimination.
En tant qu'entreprise inclusive, Veolia s'engage pour la diversité et accorde la même considération à toutes les candidatures, sans discrimination Show more details...
via Careers At Crescent Hotels & Resorts
posted_at: 26 days agoschedule_type: Full-time
Description
Completion of 2 - year culinary apprenticeship or culinary associate degree (experience gained in a restaurant specializing in continental or classical cuisine may be substituted for a culinary apprenticeship or associate degree...
Ability to: (1) prepare food from a recipe with minimum supervision; (2) maintain sanitation standards; (3) maintain standards listed below
Demonstrated knowledge of basic cooking techniques
With supervision,
Description
Completion of 2 - year culinary apprenticeship or culinary associate degree (experience gained in a restaurant specializing in continental or classical cuisine may be substituted for a culinary apprenticeship or associate degree...
Ability to: (1) prepare food from a recipe with minimum supervision; (2) maintain sanitation standards; (3) maintain standards listed below
Demonstrated knowledge of basic cooking techniques
With supervision, ability to produce the required quality and quantity of foods
Physical requirements include, but are not limited to: (1) transporting up to 50 pounds; (2) standing for long periods of time
Successful candidates must be able to obtain and maintain a current Williamsburg James City County food handler’s card; applicants with an active food handler’s card should be prepared to present it during the interview process.
STANDARDS: Maintain a positive, enthusiastic outlook; smile and greet guests, employees, managers, and supervisors; show respect for and cooperate at all times with those for whom and with whom you work; report to work as scheduled and on time; meet appearance standards; perform assigned tasks accurately and on time.
Benefits:
• Beautiful historic setting
• Competitive benefits for eligible employees include:
• health insurance
• pension plan
• vision plan
• medical and dependent care flexible spending accounts
• Sick, vacation, and holiday pay
• 401(k) plan with a portion of contributions matched
• life insurance
• long-term disability
• accidental death and dismemberment insurance
• group travel accident insurance
About Colonial Williamsburg:
From our Historic Area to Hotels, Colonial Williamsburg’s mission “that the future may learn from the past” is part of everything we do. The Colonial Williamsburg Foundation is a private, not-for-profit educational institution welcoming guests to the world’s largest living history museum which brings the past to life through museum theater, 18th-century trades, historic sites, and more. The Foundation also includes two world-class art museums, featuring the nation’s premier folk art collection, plus the best in British and American fine and decorative arts from 1670–1840. The Colonial Williamsburg Company boasts a rich history as well, having hosted and entertained guests from around the world with an impressive collection of amenities including our hotels, guest homes, food and beverage outlets, championship golf courses, and spa & fitness center.
Our Team:
Universal acceptance for everyone, everywhere is at the heart of the Colonial Williamsburg Foundation. We promote diversity & inclusion of thought, culture, and background, which connects our entire team. As such, Colonial Williamsburg is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, ancestry, national origin, religion or religious creed, mental or physical disability, medical condition, genetic information, sex (including pregnancy, childbirth, and related medical conditions), sexual orientation, gender identity, age, marital status, military or veteran status, citizenship, or other characteristics protected by state or federal law or local ordinance.
Source: Crescent Hotels & Resorts Show more details...
Completion of 2 - year culinary apprenticeship or culinary associate degree (experience gained in a restaurant specializing in continental or classical cuisine may be substituted for a culinary apprenticeship or associate degree...
Ability to: (1) prepare food from a recipe with minimum supervision; (2) maintain sanitation standards; (3) maintain standards listed below
Demonstrated knowledge of basic cooking techniques
With supervision, ability to produce the required quality and quantity of foods
Physical requirements include, but are not limited to: (1) transporting up to 50 pounds; (2) standing for long periods of time
Successful candidates must be able to obtain and maintain a current Williamsburg James City County food handler’s card; applicants with an active food handler’s card should be prepared to present it during the interview process.
STANDARDS: Maintain a positive, enthusiastic outlook; smile and greet guests, employees, managers, and supervisors; show respect for and cooperate at all times with those for whom and with whom you work; report to work as scheduled and on time; meet appearance standards; perform assigned tasks accurately and on time.
Benefits:
• Beautiful historic setting
• Competitive benefits for eligible employees include:
• health insurance
• pension plan
• vision plan
• medical and dependent care flexible spending accounts
• Sick, vacation, and holiday pay
• 401(k) plan with a portion of contributions matched
• life insurance
• long-term disability
• accidental death and dismemberment insurance
• group travel accident insurance
About Colonial Williamsburg:
From our Historic Area to Hotels, Colonial Williamsburg’s mission “that the future may learn from the past” is part of everything we do. The Colonial Williamsburg Foundation is a private, not-for-profit educational institution welcoming guests to the world’s largest living history museum which brings the past to life through museum theater, 18th-century trades, historic sites, and more. The Foundation also includes two world-class art museums, featuring the nation’s premier folk art collection, plus the best in British and American fine and decorative arts from 1670–1840. The Colonial Williamsburg Company boasts a rich history as well, having hosted and entertained guests from around the world with an impressive collection of amenities including our hotels, guest homes, food and beverage outlets, championship golf courses, and spa & fitness center.
Our Team:
Universal acceptance for everyone, everywhere is at the heart of the Colonial Williamsburg Foundation. We promote diversity & inclusion of thought, culture, and background, which connects our entire team. As such, Colonial Williamsburg is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, ancestry, national origin, religion or religious creed, mental or physical disability, medical condition, genetic information, sex (including pregnancy, childbirth, and related medical conditions), sexual orientation, gender identity, age, marital status, military or veteran status, citizenship, or other characteristics protected by state or federal law or local ordinance.
Source: Crescent Hotels & Resorts Show more details...
via Talent.com
posted_at: 22 hours agoschedule_type: Full-time
Chef d'quipe industries >
Chef d'quipe industries 72 Offres d'emploi Chef d'quipe industries
Recevoir les nouvelles offres par e-mail 72 Offres d'emploi Chef d'quipe industries
Intrim 06 janvier 2022 - Description du poste : Embarquez avec Start People... CDI, CDD ou Intrim, quel que soit le secteur d'activit, Start People vous accompagne dans votre recherche d'emploi.
Nos quipes, rparties au sein de 220 agences travers la France, sont dans CDI
Chef d'quipe industries >
Chef d'quipe industries 72 Offres d'emploi Chef d'quipe industries
Recevoir les nouvelles offres par e-mail 72 Offres d'emploi Chef d'quipe industries
Intrim 06 janvier 2022 - Description du poste : Embarquez avec Start People... CDI, CDD ou Intrim, quel que soit le secteur d'activit, Start People vous accompagne dans votre recherche d'emploi.
Nos quipes, rparties au sein de 220 agences travers la France, sont dans CDI 06 janvier 2022 - Description du poste : Missions principales : - Ralisation de prestations de remplacement d'lments filtrants et d'accessoires - Superviser ces prestations - Formation et accompagnement des intrimaires Avantages : - Vhicule de chantier Intrim 05 janvier 2022 - Recherche : CHEF D'QUIPE INDUSTRIES (H / F) Vous organisez le travail quotidien de votre quipe et ralisez les plannings de production.
Last updated : 2024-07-19 Show more details...
Chef d'quipe industries 72 Offres d'emploi Chef d'quipe industries
Recevoir les nouvelles offres par e-mail 72 Offres d'emploi Chef d'quipe industries
Intrim 06 janvier 2022 - Description du poste : Embarquez avec Start People... CDI, CDD ou Intrim, quel que soit le secteur d'activit, Start People vous accompagne dans votre recherche d'emploi.
Nos quipes, rparties au sein de 220 agences travers la France, sont dans CDI 06 janvier 2022 - Description du poste : Missions principales : - Ralisation de prestations de remplacement d'lments filtrants et d'accessoires - Superviser ces prestations - Formation et accompagnement des intrimaires Avantages : - Vhicule de chantier Intrim 05 janvier 2022 - Recherche : CHEF D'QUIPE INDUSTRIES (H / F) Vous organisez le travail quotidien de votre quipe et ralisez les plannings de production.
Last updated : 2024-07-19 Show more details...
via Careers At Crescent Hotels & Resorts
posted_at: 12 days agoschedule_type: Full-time
Description
Who We Are...
Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. Our mission is “that the future may learn from the past” through preserving and restoring 18th-century Williamsburg, Virginia’s colonial capital. We engage, inform, and inspire people to learn about
Description
Who We Are...
Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. Our mission is “that the future may learn from the past” through preserving and restoring 18th-century Williamsburg, Virginia’s colonial capital. We engage, inform, and inspire people to learn about this historic capital, the events that occurred here, and the diverse peoples who helped shape a new nation. Today, Colonial Williamsburg is the largest living history museum in the U.S. The Historic Area is the 301-acre restored colonial capital with 88 original buildings and 525 buildings reconstructed to how they appeared in the 18th century through extensive archaeological, architectural, and documentary research. The Historic Area is staffed by highly trained, historically dressed interpreters and expert tradespeople who bring the 18th century to life. The Foundation also owns and operates two world-class museums, the DeWitt Wallace Decorative Arts Museum, and the Abby Aldrich Rockefeller Folk Art Museum, and a renowned research library, the John D Rockefeller Jr Library. Additionally, Colonial Williamsburg is home to five world class accommodations at the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Giffin Hotel, the Williamsburg Woodlands Hotels and Suites and the unique Colonial Houses in the Historical Area. Visitors may also indulge in food and drink at our many on site restaurants and taverns that blend a historically inspired dining experience with today’s evolved tastes. Each year over 5 million people visit Williamsburg and another 20 million engage with us digitally.
Requirements:
Completion of 2-year culinary apprenticeship or culinary associate degree (experience gained in a restaurant specializing in continental or classical cuisine may be substituted for a culinary apprenticeship or associate degree).
Ability to: (1) prepare food from a recipe with minimum supervision; (2) maintain sanitation standards; (3) maintain standards listed below
Demonstrated knowledge of basic cooking techniques
With supervision, ability to produce the required quality and quantity of foods
Physical requirements include, but are not limited to: (1) transporting up to 50 pounds; (2) standing for long periods of time
Successful candidates must be able to obtain and maintain a current Williamsburg James City County food handler’s card; applicants with an active food handler’s card should be prepared to present it during the interview process.
Benefits:
• Beautiful historic setting
• Competitive benefits for eligible employees include:
• health insurance
• pension plan
• vision plan
• medical and dependent care flexible spending accounts
• Sick, vacation, and holiday pay
• 401(k) plan with a portion of contributions matched
• life insurance
• long-term disability
• accidental death and dismemberment insurance
• group travel accident insurance
Source: Crescent Hotels & Resorts Show more details...
Who We Are...
Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. Our mission is “that the future may learn from the past” through preserving and restoring 18th-century Williamsburg, Virginia’s colonial capital. We engage, inform, and inspire people to learn about this historic capital, the events that occurred here, and the diverse peoples who helped shape a new nation. Today, Colonial Williamsburg is the largest living history museum in the U.S. The Historic Area is the 301-acre restored colonial capital with 88 original buildings and 525 buildings reconstructed to how they appeared in the 18th century through extensive archaeological, architectural, and documentary research. The Historic Area is staffed by highly trained, historically dressed interpreters and expert tradespeople who bring the 18th century to life. The Foundation also owns and operates two world-class museums, the DeWitt Wallace Decorative Arts Museum, and the Abby Aldrich Rockefeller Folk Art Museum, and a renowned research library, the John D Rockefeller Jr Library. Additionally, Colonial Williamsburg is home to five world class accommodations at the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Giffin Hotel, the Williamsburg Woodlands Hotels and Suites and the unique Colonial Houses in the Historical Area. Visitors may also indulge in food and drink at our many on site restaurants and taverns that blend a historically inspired dining experience with today’s evolved tastes. Each year over 5 million people visit Williamsburg and another 20 million engage with us digitally.
Requirements:
Completion of 2-year culinary apprenticeship or culinary associate degree (experience gained in a restaurant specializing in continental or classical cuisine may be substituted for a culinary apprenticeship or associate degree).
Ability to: (1) prepare food from a recipe with minimum supervision; (2) maintain sanitation standards; (3) maintain standards listed below
Demonstrated knowledge of basic cooking techniques
With supervision, ability to produce the required quality and quantity of foods
Physical requirements include, but are not limited to: (1) transporting up to 50 pounds; (2) standing for long periods of time
Successful candidates must be able to obtain and maintain a current Williamsburg James City County food handler’s card; applicants with an active food handler’s card should be prepared to present it during the interview process.
Benefits:
• Beautiful historic setting
• Competitive benefits for eligible employees include:
• health insurance
• pension plan
• vision plan
• medical and dependent care flexible spending accounts
• Sick, vacation, and holiday pay
• 401(k) plan with a portion of contributions matched
• life insurance
• long-term disability
• accidental death and dismemberment insurance
• group travel accident insurance
Source: Crescent Hotels & Resorts Show more details...
via Talent.com
posted_at: 3 days agoschedule_type: Full-time
Location : Pointe-Claire, QC, CA, H9R 1C4
Date : Feb 23, 2022 Chef d'quipe exprience en scne
Identifiant de la demande : 204015
Nom / numro du magasin : QC-Pointe Claire (0522)
Adresse : 6815 Trans-Canadienne, Pointe-Claire, QC H9R 1C4, Canada (CA)
Type demploi : Full Time
Type de poste : Regular
Vous adorerez travailler ici
Il incombe au Chef d'quipe, exprience client de superviser tous les mondes de laire de vente dun magasin Sephora donn.
Location : Pointe-Claire, QC, CA, H9R 1C4
Date : Feb 23, 2022 Chef d'quipe exprience en scne
Identifiant de la demande : 204015
Nom / numro du magasin : QC-Pointe Claire (0522)
Adresse : 6815 Trans-Canadienne, Pointe-Claire, QC H9R 1C4, Canada (CA)
Type demploi : Full Time
Type de poste : Regular
Vous adorerez travailler ici
Il incombe au Chef d'quipe, exprience client de superviser tous les mondes de laire de vente dun magasin Sephora donn. Les mondes de Sephora comprennent notamment la beaut, les soins pour la peau, les parfums ou les soins pour les cheveux, ou encore une combinaison de ces mondes.
De plus, le responsable veille ce que tous les membres de son quipe excutent le modle de vente de Sephora et offrent un service client exceptionnel afin que le magasin atteigne et dpasse les objectifs de lentreprise.
• Veiller lexprience client. Veiller ce que tous les membres de lquipe de laire de vente excutent correctement le modle de vente de Sephora, Veiller rpondre en temps... opportun tous les commentaires des clients visant le monde.
• Faire place linnovation. Veiller ce que tous les membres de lquipe du monde soient correctement forms toutes les technologies dinteraction avec le client.
• Grer les vnements. Appuyer lorganisation dvnements en magasin, au besoin, de manire ce quils permettent datteindre les objectifs fixs et de rpondre aux besoins des clients.
• valuer le rendement et le perfectionnement. tre attentif tout besoin en matire de gestion du rendement dans la zone assigne du magasin et donner lencadrement ncessaire.
Veiller ce que les membres de lquipe reoivent en temps opportun de la rtroaction des fins damlioration et assurer un suivi, le cas chant.
Faire des mises au point rgulires auprs des subordonns directs.
Avoir un esprit dentreprise. Faire preuve dune solide comprhension du chiffre daffaires et des occasions commerciales du magasin.
Nous aimerions vous connatre si
• Vous possdez un trois ans dexprience dans un rle similaire dans un magasin ayant un volume de vente quivalent ou de lexprience interne quivalente.
• Vous avez dexcellentes comptences en communication verbale et crite, et la capacit dinfluencer avec clart et concision les partenaires daffaires tous les chelons.
• Vous avez une capacit prouve mettre sur pied des quipes en attirant et en choisissant des responsables de magasin talentueux qui sont en mesure de former et de perfectionner des membres dquipe en vue de gnrer des ventes et doffrir un service client exceptionnel.
Chez Sephora, vous aimerez
• Les gens. Vous serez entour de personnes les plus comptentes du domaine, des personnes dont vous pouvez tre fier de ctoyer.
• Les avantages.
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LinkedIn
Last updated : 2024-07-17 Show more details...
Date : Feb 23, 2022 Chef d'quipe exprience en scne
Identifiant de la demande : 204015
Nom / numro du magasin : QC-Pointe Claire (0522)
Adresse : 6815 Trans-Canadienne, Pointe-Claire, QC H9R 1C4, Canada (CA)
Type demploi : Full Time
Type de poste : Regular
Vous adorerez travailler ici
Il incombe au Chef d'quipe, exprience client de superviser tous les mondes de laire de vente dun magasin Sephora donn. Les mondes de Sephora comprennent notamment la beaut, les soins pour la peau, les parfums ou les soins pour les cheveux, ou encore une combinaison de ces mondes.
De plus, le responsable veille ce que tous les membres de son quipe excutent le modle de vente de Sephora et offrent un service client exceptionnel afin que le magasin atteigne et dpasse les objectifs de lentreprise.
• Veiller lexprience client. Veiller ce que tous les membres de lquipe de laire de vente excutent correctement le modle de vente de Sephora, Veiller rpondre en temps... opportun tous les commentaires des clients visant le monde.
• Faire place linnovation. Veiller ce que tous les membres de lquipe du monde soient correctement forms toutes les technologies dinteraction avec le client.
• Grer les vnements. Appuyer lorganisation dvnements en magasin, au besoin, de manire ce quils permettent datteindre les objectifs fixs et de rpondre aux besoins des clients.
• valuer le rendement et le perfectionnement. tre attentif tout besoin en matire de gestion du rendement dans la zone assigne du magasin et donner lencadrement ncessaire.
Veiller ce que les membres de lquipe reoivent en temps opportun de la rtroaction des fins damlioration et assurer un suivi, le cas chant.
Faire des mises au point rgulires auprs des subordonns directs.
Avoir un esprit dentreprise. Faire preuve dune solide comprhension du chiffre daffaires et des occasions commerciales du magasin.
Nous aimerions vous connatre si
• Vous possdez un trois ans dexprience dans un rle similaire dans un magasin ayant un volume de vente quivalent ou de lexprience interne quivalente.
• Vous avez dexcellentes comptences en communication verbale et crite, et la capacit dinfluencer avec clart et concision les partenaires daffaires tous les chelons.
• Vous avez une capacit prouve mettre sur pied des quipes en attirant et en choisissant des responsables de magasin talentueux qui sont en mesure de former et de perfectionner des membres dquipe en vue de gnrer des ventes et doffrir un service client exceptionnel.
Chez Sephora, vous aimerez
• Les gens. Vous serez entour de personnes les plus comptentes du domaine, des personnes dont vous pouvez tre fier de ctoyer.
• Les avantages.
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Last updated : 2024-07-17 Show more details...
via Indeed
posted_at: 18 days agoschedule_type: Full-time
22 & Vine offers breakfast, lunch and dinner in a casual and hip environment. Breakfast options include chicken fried breakfast, omelets and our Walker's Bluff Special. Lunch and Dinner menu items include salads, burgers, sandwiches, pizza and main entrees. Draft Day features a full-service bar and restaurant. Menu features flatbread pizza, sandwiches, burgers, appetizers and more. The Chef de... Cuisine oversees both outlets to ensure the culinary
22 & Vine offers breakfast, lunch and dinner in a casual and hip environment. Breakfast options include chicken fried breakfast, omelets and our Walker's Bluff Special. Lunch and Dinner menu items include salads, burgers, sandwiches, pizza and main entrees. Draft Day features a full-service bar and restaurant. Menu features flatbread pizza, sandwiches, burgers, appetizers and more. The Chef de... Cuisine oversees both outlets to ensure the culinary teams are providing consistent and excellent meals to our guests. Hiring Bonus paid in two increments - $750 after 500 hours worked and another $750 after 1000 hours worked.
Essential Functions:
• Responsible for ensuring the kitchen outlet successfully prepares the proper quality and quantity of food in a timely manner to ensure a favorable guest dining experience.
• Establishes menu forecasts based on customer counts or business forecasts based on previous experience, dates, and holidays. Ensures staff is knowledgeable on recipes and forecasted business needs.
• Verifies that all recipes, portion sizes, quality standards, department rules, policies, and procedures are maintained.
• Maintain a high level of standards for safety, health, sanitation, and cleanliness in the kitchen areas.
• Responsible for the successful execution of marketing functions requiring food items.
• Responsible for maintaining the quality and quantity of food items in the outlet.
• Provide exceptional guest service for all external and internal customers.
• Responsible for the operation of the kitchen outlet, successful performance of employees, and a favorable guest experience.
• Responsible for effectively managing, delegating duties, and the performance and development of department staff; inclusive of interviewing, hiring, training, evaluating, coaching, and termination of staff.
• Manage expenses based on budgeted guidelines and business volumes to include payroll and staffing levels.
• Perform all functions of personnel within span of control, as needed.
• Must maintain reasonable accessibility by phone for business purposes.
• Assure an environment which emphasizes cooperation, communication, and teamwork with all departments.
• Support compliance with all internal procedures and regulatory requirements, including those associated with underage and intoxicated guests.
• Support current law and policy to provide a work environment free from illegal and discriminatory behavior.
• Promote and ensure the safety and security of all guests and employees.
• Complete job duties with minimal supervision, maintain acceptable attendance, and use appropriate judgment and decision-making skills.
• Job duties, tasks, work hours, work requirements, and other duties as assigned may be added or changed at any time.
Schedule:
Full-Time; varies based on events and holidays and includes days, nights and weekends
Salary:
Highly competitive salary starting at $60,000.00 Show more details...
Essential Functions:
• Responsible for ensuring the kitchen outlet successfully prepares the proper quality and quantity of food in a timely manner to ensure a favorable guest dining experience.
• Establishes menu forecasts based on customer counts or business forecasts based on previous experience, dates, and holidays. Ensures staff is knowledgeable on recipes and forecasted business needs.
• Verifies that all recipes, portion sizes, quality standards, department rules, policies, and procedures are maintained.
• Maintain a high level of standards for safety, health, sanitation, and cleanliness in the kitchen areas.
• Responsible for the successful execution of marketing functions requiring food items.
• Responsible for maintaining the quality and quantity of food items in the outlet.
• Provide exceptional guest service for all external and internal customers.
• Responsible for the operation of the kitchen outlet, successful performance of employees, and a favorable guest experience.
• Responsible for effectively managing, delegating duties, and the performance and development of department staff; inclusive of interviewing, hiring, training, evaluating, coaching, and termination of staff.
• Manage expenses based on budgeted guidelines and business volumes to include payroll and staffing levels.
• Perform all functions of personnel within span of control, as needed.
• Must maintain reasonable accessibility by phone for business purposes.
• Assure an environment which emphasizes cooperation, communication, and teamwork with all departments.
• Support compliance with all internal procedures and regulatory requirements, including those associated with underage and intoxicated guests.
• Support current law and policy to provide a work environment free from illegal and discriminatory behavior.
• Promote and ensure the safety and security of all guests and employees.
• Complete job duties with minimal supervision, maintain acceptable attendance, and use appropriate judgment and decision-making skills.
• Job duties, tasks, work hours, work requirements, and other duties as assigned may be added or changed at any time.
Schedule:
Full-Time; varies based on events and holidays and includes days, nights and weekends
Salary:
Highly competitive salary starting at $60,000.00 Show more details...
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