Sous Chef - Waldorf Astoria Park City
Sous Chef Job 27 miles from Woods Cross
_Waldorf Astoria_ is looking for a **Sous Chef** to join the _Culinary_ Team in _Park City_ \! With 150 rooms, 4,000 square feet of banquet space, and 3 food and beverage outlets, this award\-winning Forbes 4\-Star boutique property offers elevated comfort food inspired by mountain regions from around the world\. _This includes a 3\-meal restaurant, seasonal pool restaurant, and in\-room dining_
+ **Classification:** Full\-Time
+ **Shift** : Various - must have availability to work weekdays, weekends, and holidays\.
_Want to learn more?_ Hotel Website \(******************************************* , Instagram, \(********************************************** Facebook , YouTube \(************************************************
**Why join the Waldorf Astoria Park City?**
+ Free Epic Local Ski Pass \( _Winter Season only_ \)
+ Drastically discounted spa services
+ Work in an environment where kindness, creativity and authenticity is highly appreciated
+ Complimentary meals on duty
+ Worldwide travel perks \- up to 30 nights at discounted rates over 6,000 properties in more than 100 countries and 50% Food & Beverage discounts
+ The world is yours- Your next role could be as a concierge, reservations agent or within a different department like Front Office, Accounts or Human Resources in over 100 different countries
_\*Please note, benefits may vary depending on the classification status of the position\._
**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:
+ 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
+ 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
+ Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
+ 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
**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 demonstration of these Values:
+ Hospitality \- We're passionate about delivering exceptional guest experiences\.
+ Integrity \- We do the right thing, all the time\.
+ Leadership \- We're leaders in our industry and in our communities\.
+ Teamwork \- We're team players in everything we do\.
+ Ownership \- We're the owners of our actions and decisions\.
+ Now \- We operate with a sense of urgency and discipline
In addition, we look for the demonstration of the following key attributes:
+ Quality
+ Productivity
+ Dependability
+ Customer Focus
+ Adaptability
**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\!
**The Benefits** - Hilton is proud to have an award\-winning workplace culture ranking \#1 World's Best Workplace by Great Place To Work & Fortune \(**************************************************************************************************** We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits\.Hilton offers its eligible team members a comprehensive benefits package including:
+ Access to your pay when you need it through DailyPay
+ Medical Insurance Coverage - _for you and your family_
+ Mental Health Resources
+ Best\-in\-Class Paid Time Off \(PTO\)
+ Go Hilton travel discount program
+ Supportive parental leave
+ Matching 401\(k\)
+ Employee stock purchase program \(ESPP\) \- purchase Hilton shares at 15% discount
+ Debt\-free education \(**************************************************************************************************************************************** Access to a wide variety of educational credentials _\(ex\. college degrees, high school completion, English\-language learning, digital literacy, professional certificates and more\)_
+ Career growth and development
+ Team Member Resource Groups
+ Recognition and rewards programs
\* _Available benefits may vary depending upon property\-specific terms and conditions of employment\._
\#LI\-JS3
**Job:** _Culinary_
**Title:** _Sous Chef \- Waldorf Astoria Park City_
**Location:** _null_
**Requisition ID:** _HOT0BBZL_
**EOE/AA/Disabled/Veterans**
Sous Chef
Sous Chef Job 9 miles from Woods Cross
Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today!
As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation.
You will report to the Chef De Cuisine
**Responsibilities :**
**Your Responsibilities - How You Will Make a Difference**
+ You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines.
+ Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly.
+ Implement company recipe guidelines through recipe booklets, plate presentation and audits.
+ Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations.
+ Guide communication between galley crew, Chef de Cuisine and Manager Food Operations.
+ Together with the Chef de Cuisine, maintain food quality standards during storage, production and service.
+ Understand and ensure opening and closing procedures for all assigned kitchens and production areas.
+ Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system.
+ Organize daily menu presentations and food tasting.
+ Provide performance feedback of entire team to the Chef De Cuisine.
**Basic Qualifications :**
**Basic Qualifications - What You Will Bring to the Team**
+ Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship.
+ Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment.
+ Take ownership and lead culinary team within assigned responsibilities.
+ Demonstrate natural initiative to undertake or continue a task or activity.
+ Leadership and ability to manage multifunctional and diverse areas.
+ Thorough knowledge of food allergies and special diets
+ Work with tight timeframes, deadlines and dollar goals.
+ Must be proficient in all stations in the kitchen.
+ Proficiency in safe food handling, HACCP / USPH
**Additional Information :**
This is a **SHIPBOARD** role.
You must:
+ Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel
+ Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan
+ Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control
+ If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation
Your Responsibilities:
+ Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this)
+ Complete a pre-employment medical
+ Obtain a criminal background check
+ Bring approved work shoes
** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination.
**Job ID:** 1245148BR
**Location:** United States
**Job Posting Company:** "Disney Cruise Line"
The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.
Sous Chef - Salt Lake City, UT
Sous Chef Job 9 miles from Woods Cross
Sous Chef - Salt Lake City, UT American Cruise Lines, the largest cruise line in the United States, is looking to add a Sous Chef to the team in our new training facility located in Salt Lake City, UT. This position will help create meals for our newly hired shipboard team members. We make it a top priority to offer a first-class dining experience at every meal. This position is located on site in Salt Lake City, Utah. Responsibilities:
Assist in the preparation of all the meals for our employees.
Set-up, maintain, and breaks down station according to FDA Standards.
Taste all products produced to assess quality.
Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues.
Prepares and serves items in accordance with established procedures, recipes, portion size and presentations standards.
Maintains accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared.
Schedules production of all fresh ingredients to always maintain an inventory of food.
Use food production equipment according to manufacturer's instructions.
Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills.
Maintains a professional appearance at all times.
Report to work as scheduled, in uniform, and ready for the daily tasks at hand.
Maintain a professional relationship with all coworkers.
Understanding and knowledge of safety, sanitation, and food handling procedures.
Commitment to quality service, and food & beverage knowledge.
Adapt and adjust on a daily basis as last minute requests or changes may occur.
Qualifications:
Minimum 5-7 years' experience in full-service resort, hotel, country club & banquets is preferred.
Familiar with food safety standards.
Capability to multi-task.
Ability to take direction.
MUST be a team player.
Ability to work with composure under pressure.
Possess problem solving skills, self-motivation, and organization.
Must be able to speak, read, and understand basic cooking recipes and adhere to directions.
An effective team member who can efficiently control his/her time management.
Excellent oral communication and interpersonal skills.
Complete criminal background check.
Must be willing to travel 10% of the time to our vessels.
Work Schedule:
Monday - Friday; with some week day work possible.
Sous Chef
Sous Chef Job 9 miles from Woods Cross
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 * *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.
Airport Location: Salt Lake Airport F&B
Advertised Compensation: $60,167.00 to $73,538.00
Sous Chef
BF1031
Summary:
The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.
Essential Functions:
* Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work
* Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures
* Assists with menu planning, inventory, and managing of supplies
* Maintains effective cost control, service and quality standards to produce maximum sales and profits
* Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
* May serve as a resource to others in the resolution of complex problems and issues
* Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen
* Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager
* Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality
Minimum Qualifications, Knowledge, Skills, and Work Environment:
* Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus
* Requires 3 to 5 years experience with kitchen operations and staff supervision
* Must be certified in Serve Safe Management certification course
* Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
* Demonstrates organization and multi-project time/issue management
* Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals
Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)
Nearest Major Market: Salt Lake City
Fireside Sous Chef - Year Round
Sous Chef Job 27 miles from Woods Cross
Flex Year Round Classic, consistent quality from a winning team! Deer Valley Resort is nestled in the Wasatch Mountains of Utah, in the historic mining town of Park City which has evolved into an exciting and diverse mountain ski town. Our staff consists of locals, transplants, seasonal workers from all 50 states and international students from around the globe. We are a diverse workforce where everyone feels welcome, appreciated, and valued. No matter if you are 14 or 84 years, there is a place for you in the Deer Valley family! (Last year over 1,100 staff members celebrated their fifth season or more at Deer Valley).
* Ski perks (vary based on employment status) may include Deer Valley season pass, free skiing or riding at other Alterra Resorts and select local Utah resorts
* Friends and family ski discounts, free staff ski lessons and discounted rentals (winter staff only)
* Subsidized meals at Employee Dining Rooms offered for staff while on shift
* Subsidized housing options available for seasonal full-time staff
* Discounts for staff members at restaurants, shops, and service providers in Park City
* Healthcare options are available for staff members
* 401k plan with company match
PURPOSE OF POSITION: The Fireside Sous Chef is responsible for all food and food-related service for the Fireside Restaurant and banquet meals.
RESPONSIBILITIES:
* Prepare menu items according to recipes
* Create new dishes focusing on food trends and fresh local produce
* Taste and approve all menu changes, recipes, and specials with the chef and executive chef
* Maintain a clean and safe kitchen throughout the day and assist stewards with nightly cleaning
* Demonstrate proper and use of equipment to kitchen staff
* Follow proper food handling codes and ensure kitchen staff follows codes
* Other duties as assigned
QUALIFICATIONS:
* Minimum of five years of experience in the culinary industry and management required
* Must have a current Utah State Food Handler's permit and/or a Serve Safe Certificate
* Must be able to operate simple to complex kitchen equipment
* Able to lift and carry at least 40 lbs. and withstand frequent up and down/twisting/repetitive movements
* Requires manual dexterity and eye-hand coordination for food preparation
DATES OF EMPLOYMENT:
* Year Round
PAY RATE:
* Pay: $28.00 per hour
Deer Valley Resort is an Equal Opportunity Employer.
Experienced Banquet Sous Chef
Sous Chef Job 47 miles from Woods Cross
Job Title: BANQUET SOUS CHEF Rate of Pay: $28.00 - 30.00/Hour DOE Shift: Open Availability (Primarily 5 days/week, sometimes rotating days off) Must be available to work weekends and holidays. Full-time, Year-Round Position FLSA Status: Non-Exempt, Hourly
SUMMARY
Execute all aspects of the Banquet operation to successfully run the restaurant in the absence of the Banquets Chef de Cuisine. Properly cook food to the Sundance Standard being the example for cleanliness, safety, sanitation, and efficiency.
ESSENTIAL DUTIES AND RESPONSIBILITIES
* Work with Chefs in menu development and product research. Assist in preparing food for new menu changes.
* In the absence of the Chef de Cuisine, be able to assist in ordering food items daily.
* Lead staff by providing written production lists, assigning tasks, checking on quality of prepared items, and making adjustments to products to ensure they meet standards for service.
* Conduct daily pre shift meetings with Cooks and Dishwashers to discuss training opportunities, operations and concerns.
* Work with Chef de Cuisine in monthly inventory counts.
* Manage the productivity of Cooks and Dishwashers ensuring efficiency and quality standards are met.
* Inspect all stations to ensure that product meets quality standards and is fully stocked for service.
* Provide leadership, refinement and training to Line Cooks I, II, and III.
* Provide support to other cooks and dishwashers.
* Ensure ticket times are according to Chef's standards.
* Conduct pre and post check ensuring all stations are clean and organized.
* Throughout shift ensure sanitizer buckets are changed regularly, food temperatures are accurate, and equipment is in good working order.
* Communicate with Chefs regarding ordering needs and equipment maintenance (preventative & emergency).
* Cook and prepare food according to recipes.
* Plate and garnish to standard.
* Comply with health code standards at all times.
* Maintain station throughout shift to ensure smooth execution of menu items.
* Ensure cooks follow Sundance standards for rotating and labeling food.
* Ensure food is stored at the proper temperature.
* Clean and sanitize equipment used.
* Clean work area and inspect the work of dishwashers and cooks.
* Contribute to a positive work environment.
* Provide support to Chef and production leadership to subordinates.
* Assist Chefs in the creation of specials, soups etc.
* Supervise production when Chef is not available.
* Handle any performance or staff problems and report to Chefs in a timely manner.
* Attend meetings in the absence of the Chef.
* Work proficiently in the capacity of Chef in all Sundance kitchen outlets. May be required to work in all kitchen outlets as Chef as business or staffing needs dictate.
SUPERVISORY RESPONSIBILITIES
* In the absence of the Restaurant Chef, carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
* Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner.
QUALIFICATIONS
* To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
* 1-2 Years in a job Sous Chef or higher) relating to experience in supervising a team. Culinary education is not required but appreciated.
* Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.
* Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail.
* Must possess or obtain a valid food handlers permit within 30 days of employment.
* While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 100 pounds, and occasionally lift and/or move more than 100 pounds.
* Must be 21 years of age or older.
WORKING CONDITIONS
While performing the duties of this job, the employee is frequently exposed to extreme heat and cold (non-weather) and moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, outside weather conditions, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.
BENEFITS:
* Benefits package that includes: subsidized medical, dental, vision, 401k & paid time off policy.
* Employee discounts on dining and resort amenities
* Season Pass
Sous Chef Banquets
Sous Chef Job 27 miles from Woods Cross
Job Details Experienced Promontory Development - Park City, UT Full Time High School $28.00 - $28.00 Hourly None Any Restaurant - Food ServiceDescription
Elevated above the Distractions
Promontory has received universal acclaim as a destination where life's greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community - which spans more than 11 square miles - features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close.
Promontory Club is looking to fulfill a vacancy for a Sous Chef | Banquets - Full time.
The Banquets Sous Chef will be responsible for supervising and coordinating the work of Banquets kitchen employees. The Banquets Sous Chef will be responsible for the quality of product and plate presentation in Banquets under the direction of the Director of Food & Beverage and will maintain all Promontory standards, policies and procedures in accordance with the Promontory Mission Statement and Vision. The Banquets Sous Chef will at times be expected to help at all food outlets on Promontory property.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Ensure the highest sanitation standards are met throughout the building with regards to cleanliness, sanitation and food safety.
Maintain kitchen cleanliness to a very high standard. Always in compliance with Health Department standards.
Assist the Director of Food & Beverage in menu development for the Banquets.
Interact with Members on a daily basis seeking input on quality of products and menu item development.
Establish proper quality control procedures and final food production as it affects taste, presentation, and service.
Train and develop a team environment to insure proper communication and quality products.
Scheduling of staff for maximum efficiency meeting both service and financial standards.
Consistently strive for the highest quality in delivery and product.
Perform daily line inspections and documented temperature logs to ensure food safety and rotation of product.
Establish standards and hold the staff responsible to meet menu requirements.
Meet budgeted expectations by month and for the year.
Maintain security of inventories and ensure proper levels are maintained to minimize waste and minimize tying up working capital.
Maintain an in-depth knowledge of financial results including food cost, labor, and miscellaneous supplies. Balance budget requirements with excellent product and service.
Provide input in the planning of annual special events.
Maintain a “will do” attitude at all times.
Maintain a positive working environment at all times.
Participate in special events where needed.
Deliver on any other reasonable request of senior management.
Follow all company safety and security policies and procedures; report accidents, injuries and unsafe work practices to management; complete safety training and certifications. Maintain files of Safety Data Sheets and follow safe work practices.
Other duties as assigned by the Director of Food and Beverage.
Qualifications
EDUCATIONAL REQUIREMENTS OR EQUIVALENT: High school diploma or general education degree GED equivalent is required; a Culinary Degree from an approved school or a combination of schooling and work experience is preferred; must have and maintain TIPS and ServeSafe certification; must be at least 21 years of age.
PREVIOUS EXPERIENCE REQUIRED: A broad background from fast food to fine dining is required; basic computer skills and competency in the following Microsoft Office including Word, Excel, and Outlook is required; previous experience using a POS software (Northstar) is preferred; must have a high attention to detail and the ability to multitask in a fast-paced environment all while maintaining a high level of professionalism.
WORKING KNOWLEDGE TO BE ACQUIRED ON JOB: Abide by Promontory policies and procedures and submit ideas for possible revision; work independently with little supervision; courteous and helpful with Promontory Club Members and employees.
PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: Must be able to stand on feet for extended periods of time; ability to lift 15lbs frequently and the ability to lift 50lbs occasionally; must be able to work in hot and cold environments; must be willing to work various hours, nights, holidays and weekends when needed; must be willing to work at any F&B outlet at Promontory when required.
Must be authorized to work in the United States without sponsorship.
Promontory offers competitive wages and benefits including, but not limited to, medical, dental, vision, disability, life insurances, paid time off, holiday pay, employee meals, uniform allowances, golf on two award winning courses and potential yearly bonuses. Wages for this position range starts at $28.00 per hour and will be commensurate with experience.
Promontory Club is an Equal Opportunity Employer
All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status.
Sous Chef
Sous Chef Job 17 miles from Woods Cross
At MBK Senior Living, we're committed to putting people first - our residents
and
team members. Exceeding expectations and enriching lives drives our day-to-day. And it's all powered by Yoi Shigoto, a Japanese concept that translates to "good, quality work." It's more than a mantra. It's part of our company-wide commitment to build trust, set high standards, and develop potential in ourselves and others!
Whether you're looking for a flexible, part-time job or the pathway to a lasting career, you'll find it here at MBK Senior Living-and a whole lot more! When you join the MBK Senior Living team, you'll enjoy:
-Impacting lives and building lasting relationships
-Executing exceptional signature programs in dining, fitness, wellness, and care
-A supportive community team that encourages personal and professional growth and celebrates your
success
-A fun-filled, energetic environment that's centered in hospitality and high-quality service
-Competitive salaries
-Professional development, training, and personal coaching through our Mentor, Buddy, and Executive
Director in Training Programs
-Education loan assistance & scholarships
-Financial and legal services
-Team Member discounts
-Health and Wellness resources
Full-time benefits include:
-Rich benefits package including Medical, Dental, Vision and 401k matching up to 4%
-Childcare and eldercare assistance
-Flexible spending accounts
If you're looking for a place where you can make an impact, find purpose and joy, and receive the training, tools, and support to reach your career goals - look no further, apply today!
Job Description
Shifts: Tuesday - Saturday: 6:00am - 2:00pm
FT: 40 hours a week
Job Summary: Prepare and cooks foods for residents under the direction of Director of Dining Service. Responsible for providing high quality dining service in accordance with menus, diet specifications, sanitary practices, and resident preferences. Assists Director of Dining Services in all aspects of food service operations.
Essential Job Duties (Include % of time for each responsibility):
- Arrive to work on time and prepare for your shift. 100%
- Maintain professional appearance; promote a positive and friendly team work attitude. 100%
- Prepare all food items in accordance with planned menus and recipes provided, delegating as appropriate to cooks and ensuring the meals are appetizing, nutritional, and meet special dietary requests or requirements. 100%
- Consult with the Director of Dining Services on any menu changes and ability to write menus, with a focus on nutrition, seasonal preference, budget constraints, and presentation, resulting in high resident satisfaction in accordance with policy and procedures. 30%
- Ensure ALL food is served at the correct temperature and charted appropriately. 100%
- Assist with purchasing food and supplies, keep inventory records and accounts as directed by Director of Dining Services, to ensure stock levels are maintained. 20%
- Record temperatures of refrigerators, freezers, and dishwashers. 5%
- Conduct quality assurance tests for all food items. Ensure all plates are served with proper portions, and eye appealing. 100%
- Conduct daily pre-meal meeting, and expedite the Chef's line during peak hours. 100%
- Help supervise, and assist other cooks, servers, and dishwashers. 20%
- Review and prepare upcoming menu items ensuring they are stocked and pulled as directed by recipes. 20%
- Ability to have awareness of team dynamic, inventory, safety, cleanliness of the restaurant, budget and expenses. 30%
- Understand proper food safety procedures, cooking temperatures, sanitation of kitchen and equipment and storage techniques and temperatures. To ensure all food is served at the correct temperature, and charted appropriately. 100%
- Assist in food preparation for special meals and parties. 20%
- Follow community fire safety and infection control practices and promptly report any unsafe conditions or equipment. 20%
- Perform other duties as assigned by the Director of Dining Services. 10%
Non-Essential Job Duties:
- None
Requirements (Include education, experience, special skills, licenses, and certifications):
- High School Diploma or equivalent
- Age over 18 years.
- Background clearance as required by government regulations.
- Retain a Current Food handlers permit.
- Minimum of two years' experience cooking.
- Negative TB test results.
- Excellent communication skills including the ability to speak, write and read English.
- Ability to operate computer, necessary software programs (word, email, excel), scanners, copiers, and fax machines.
- Ability to be professional at all times with other Team Members, residents, family members, and visitors
Physical Demands (Include lifting, carrying, pushing, pulling, bending, walking, standing, and sitting):
- Must be able to lift/and push 50lbs
- Must be able to move intermittently throughout day and throughout community
Inspiring people, creating experiences, and supporting goals are just a few ways MBK Senior Living creates a positive work environment. It's how we support our team members, serve our residents, and achieve our pursuit - to be the senior living provider of choice in each market we serve.
MBK Senior Living has pursued this goal for more than 30 years. Currently, the company owns and operates 35 Independent Living, Assisted Living, and Memory Care services in senior living communities throughout the Western United States. We're proud to have been ranked among the Top 50 "Best Workplaces in Aging Services" by Fortune magazine and certified as a “Great Place to Work” by the Great Place to Work Institute since 2017.
HIPAA Disclosure:
All Team Members prior to commencing employment and once employed must not be considered an “Excluded Party” as defined by the Medicare and state Medicaid Programs as well as other federal and state government contract programs. If as an associate you learn you are an Excluded Party, you must present your Excluded Party notice letter to your supervisor immediately. An Excluded Party is a person that the federal or state government found not eligible to provide care and services in a Community that receives Medicare or Medicaid funding. In addition, at all times, during your employment, all associates must be in compliance with certain laws and regulations that affect the company, including but not limited to Resident Rights, HIPAA, State licensing regulations, and those laws relating you an associates' professional license.
MBK is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, genetic information, or other protected reason. Our company is committed to providing access, equal opportunity and reasonable accommodation for qualifying individuals in employment, its services, programs, and activities. To request reasonable accommodation, contact *************************.
Regulatory Disclosures for Senior Living Communities with Medicaid Residents: An “Excluded Party” is a person that the federal or state government found not eligible to provide care and services in a facility that receives Medicare or Medicaid funding. If employed at one of our senior living communities that receives Medicare or Medicaid funding, team members must not be considered an “Excluded Party” as defined by the U.S. Department of Health and Human Services, any state Medicaid Programs, and any additional federal and state government contract programs. If, as a team member, you learn that you are an Excluded Party at any time, you must present your Excluded Party notice letter to your supervisor immediately.
Other Regulatory Requirements: If employed at one of our senior living communities, team members must continually comply with certain laws and regulations that impact the company, including, but not limited to, as applicable, state licensing regulations, the Health Insurance Portability and Accountability Act of 1996 (HIPAA), Resident Rights as defined by the U.S. Department of Health and Human Services, and any other federal or state laws relating to team members' professional licenses.
HIPAA Disclosure:
All Team Members prior to commencing employment and once employed must not be considered an “Excluded Party” as defined by the Medicare and state Medicaid Programs as well as other federal and state government contract programs. If as an associate you learn you are an Excluded Party, you must present your Excluded Party notice letter to your supervisor immediately. An Excluded Party is a person that the federal or state government found not eligible to provide care and services in a Community that receives Medicare or Medicaid funding. In addition, at all times, during your employment, all associates must be in compliance with certain laws and regulations that affect the company, including but not limited to Resident Rights, HIPAA, State licensing regulations, and those laws relating you an associates' professional license.
Sous Chef ("Segundo Chef")
Sous Chef Job 9 miles from Woods Cross
Job Details Le Meridien Element Salt Lake City Downtown - Salt Lake City, UT Full Time Any ManagementDescription
Direct food preparation, production and control for all food outlets and banquet facilities at resort.
ESSENTIAL RESPONSIBILITIES
Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards.
Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
Read menu to estimate food requirements. Order food products and supplies from vendors.
Lead the preparation and production of meals, food quality and presentation.
Supervise staff in all food preparation including proper receiving and storage of all food and food-related items.
Expedite peak meal periods by maintaining a 'hands on' approach.
Ensure compliance with all safety and sanitation standards and regulations, team member productivity and performance, cost controls and overall profitability.
Visually inspect, select, and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish, and spices
Create and implement new menus and individual food items.
Set targeted sanitation standards, set standards for all product rotation and ensure food cost is always in the front of mind for culinary staff.
Assume the role of liaison between the culinary team and all other hotel departments.
Participate in and oversee monthly food inventories.
Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
Provide support of a specialist nature to the Executive Committee, particularly to the Executive Chef. Work in support of team goals and measures effectiveness through Food Cost, Payroll and Food & Beverage profit performance of the resort.
Maintain food costs within budget guidelines.
Participate in the hiring process of new staff members.
Conduct and participate in monthly departmental meetings.
Manage the payroll of the culinary team, including daily management of the time and attendance system.
Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department.
Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed.
Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work.
Be familiar with all company benefits and policies.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
Assist with any guest inquiry.
Follow all company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable job duties as requested by direct and indirect supervisors.
PHYSICAL DEMANDS
Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
Must be able to lift up to 45 lbs. as needed.
Must be able to push and pull carts and equipment weighing up to 250 lbs.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed.
Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, verbal, written and electronic.
Considerable knowledge of complex mathematical calculations and computer programs.
Must have excellent leadership capability and customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess intermediate computer skills.
Must Possess basic computational skills.
Knowledge of computer programs, math skills as well as budgetary analysis capabilities required.
Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Knowledgeable about basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS.
Self-driven and able to work independently.
Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail
Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Thorough knowledge of food products, standard recipes, and proper preparation.
Ability to distinguish product quality, taste, texture, and presentation and observe preparation.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers.
Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
Extensive knowledge of menu development, insight into marketing, cost and wage control.
Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
EDUCATION
High school or equivalent education required
Minimum of two years of culinary schooling preferred.
EXPERIENCE
Must have five years of prior experience as Chef with knowledge of most international and domestic dishes.
Must have extensive knowledge of wine pairing.
LICENSES OR CERTIFICATIONS
Certification as Chef or Certified Master Chef by a government accredited culinary agency.
Safe Server Alcohol & Food Handlers certification required.
Ability to provide and maintain a valid drivers license as the position may require the operation of motorized and electric vehicles.
CPR certification and/or First Aid training preferred.
EXEMPT POSITION
Exempt Staff Members are not covered by the overtime provisions and do not receive overtime pay. Exempt Staff members are paid a fixed salary that is intended to cover all the compensation to which they are entitled.
GROOMING
All Staff Members must maintain a neat, clean and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.
ATTENDANCE
Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be
Banquet Sous Chef
Sous Chef Job 9 miles from Woods Cross
The responsibilities of the Banquet Sous Chef are to manage the banquet operation. This role will work directly with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards, develop banquet menus, and uphold operational standards for banquet functions. In some instances, the Banquet Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Banquet Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary and stewarding teams, with the guest's positive experience being the main driver.
Support senior leadership by developing and assuming basic management responsibilities
Assume the role of liaison between all departments within the culinary division and all other hotel departments
Supervise the preparation, firing, and execution of banquet functions
Develop and implement creative menu items that adhere to Hyatt brand standards
Plan, coordinate & implement special events and holiday functions
Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
Monitor food production, ordering, cost, quality and consistency on a daily basis
Ensure proper safety and sanitation of all kitchen facilities and equipment
Requirements
Bachelor's degree in hospitality/culinary management.
Previous leadership in high volume banquet/catering operation
In-depth skills and knowledge of all kitchen operations
Possess strong leadership, communication, organization and relationship skills
Experience with training, basic financial management and customer service
Proficient in general computer knowledge
A true desire to exceed guest expectations in a fast-paced customer service environment
Capable of producing a consistent product in a timely manner
Culinary education and/or on the job training, hotel experience preferred
Proficient English language skills are a must
Benefits
Up to $4,000 in Relocation Bonus
TN Visa provided
Flight from Mexico into the US
Up to 1 week of housing in the hotel
Complimentary meals in the colleague Cafe for every shift worked
Able to enroll in Health and Dental after 30-Days of employment
2 weeks of vacation after 1 year
401k with Company match
Sous Chef
Sous Chef Job 9 miles from Woods Cross
The Bourbon Group, one of Salt Lake City's most beloved brands, is currently seeking a Sous Chef to join our downtown teams! Our mission is to help our guests by curating a dine-in experience that brings people together around the table to enjoy great cuisine and cocktails featuring some of the largest spirits collections in the country.
Our menu highlights our craft kitchen items, prepared using locally sourced ingredients. We also feature a full bar that includes an impressive selection of wine and craft beers.
We are looking for team members that are hardworking, unique, bring a warm, personal, and thoughtful approach to hospitality, and find joy in actively serving their team and guests. We have a high standard for our product and service and expect our team to constantly raise the bar and be proud of The Bourbon Group brand.
The Bourbon Group Sous Chef position is committed to creating an exceptional dining experience for every guest. Sous Chefs should be warm and welcoming promoting a comfortable drinking and dining environment. Sous Chefs are always on time and prepared for their shift. They go out of their way to please the guest and are never inconvenienced by special requests. Sous Chefs must communicate clearly with staff to meet their needs and display extensive knowledge of the menu and products. The Sous Chef is expected to promote teamwork by cooperating with management and collaborating whenever possible with other team members.
Company Overview
The Bourbon Group consists of four exceptional restaurants in the heart of Salt Lake City - Whiskey Street, White Horse, Bourbon House, and Franklin Ave
The Bourbon Group offers a fast-paced, hip environment, with the potential of making the best tips in SLC.
Here at The Bourbon Group, we're passionate about great food and great whiskey!
Job Summary
Full-Time Sous Chef - Based on experience, plus a monthly bonus
Responsibilities
Manages kitchen operations of the kitchen, which include daily decision-making, flexibility, staff support, guest interaction, scheduling, P&L, cost controls/management, inventory regulation, community involvement, all safety and security standards including food handling requirements, profitability expectations, and effective planning while upholding standards, product quality, and cleanliness
Maintains the ability to multi-task and adapt to changing priorities
Oversees all aspects of menu changes & updates including creating, training, training materials, procurement and pars of product, staff tastings, and updates all related materials used in daily operations
Displays good judgment and effective decision-making abilities
Hiring & Onboarding: Conducts interviews, staff orientation and maintains staffing levels at all times
Ensures ongoing staff development, including cross-training and advanced positions as performance is recognized
Completes and posts kitchen schedule in a timely fashion
Maintain a presence with kitchen staff during operations; not in the office.
Conducts staff meetings when necessary, shift meetings every day, and keeps staff informed on new developments and upcoming events
Ensures all staff members adhere to the Company's uniform standards
Ensures a safe working and guest experience environment to reduce the risk of incident, injury, and food handling related issues
Qualifications
Two (2) years minimum as a high-volume Kitchen Manager with extensive knowledge of kitchen and food operations
Current Food Manager Certifications
Proven leadership and motivational skills
Displays a professional appearance and is a positive role model
Strong verbal and written communication skills
Passion for the highest quality food standards and food safety practices
Effective problem-solving skills
Self-motivated, driven, and proficient at multitasking
Holds self and others accountable to a consistent level of high performance standards
Expected work week of 50 hours minimum; higher volume seasons and heavier work weeks are expected
Basic computer knowledge (Microsoft & Google Suite) and office skills required
Benefits/Perks
Bourbon Group offers medical, dental, and vision benefits to all of our full-time (30+ hours/week) Team Members. The Bourbon Group pays 65% of medical for qualified Team Members. Eligibility begins the first day of the month following 60 days of employment.
Perks: Team Members receive 50% off meals on and off shift. This discount extends to 3 guests when dining off duty. Discount is available at all our locations.
Growth Opportunities: The Bourbon Group is a growing local company. We are always looking for Team Members who have a passion for our brands and want to grow with us!
Paid Vacation: Management receives two weeks of paid vacation per year. Vacation increases to three weeks following 5 years of employment.
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
The Bourbon Group consists of four exceptional restaurants in the heart of Salt Lake City-Whiskey Street, White Horse, Bourbon House, and Franklin Ave.
Our agenda is to offer great spirits, great food, and an amazing atmosphere at every establishment. Our employees enjoy a fun, fast paced work environment is a hip, trendy, foodie type restaurant and cocktail bar. We offer some of the top pay in the industry as well as flexible work schedules.
Sous Chef, Nutrition Care Services
Sous Chef Job 9 miles from Woods Cross
As a patient-focused organization, University of Utah Health exists to enhance the health and well-being of people through patient care, research and education. Success in this mission requires a culture of collaboration, excellence, leadership, and respect. University of Utah Health seeks staff that are committed to the values of compassion, collaboration, innovation, responsibility, diversity, integrity, quality and trust that are integral to our mission. EO/AA
This position is responsible for cooking and preparing food as well as managing all aspects of the Nutrition Care Services food production operations including developing menus, estimating food consumption, preparing bid items, and recommending purchases of foodstuffs and supplies. The incumbent oversees and coordinates a diversified catering and cash food service operation and monitors the stockroom, receipt of supplies, and the maintenance and repairs of the department's equipment. This position has no responsibility for providing care to patients.
Corporate Overview: The University of Utah is a Level 1 Trauma Center and is nationally ranked and recognized for our academic research, quality standards and overall patient experience. Our five hospitals and eleven clinics provide excellence in our comprehensive services, medical advancement, and overall patient outcomes.
Responsibilities
Oversees the production staff by regularly checking the preparation and serving areas for maintenance, safety and sanitation.
Oversees the training of cooks, bakers, and food service workers in the proper preparation and cooking techniques to ensure that quality and quantity standards are met.
Utilizes cooking knowledge and experience to ensure that preparation and cooking times are adequately set to meet production schedules.
Prepares and cooks meals as scheduled.
Checks food production in progress by tasting new or infrequently prepared items, proofing color and texture, examining serving areas, and reviewing all areas for possible shrinkage.
Maintains and oversees the use of current and standardized recipes, and controls costs through the use of production and waste sheets. Ensures that food and labor costs are within budgetary guidelines.
Determines quantities of products needed for production and communicates daily with storeroom personnel to place orders for meat, dairy, and produce in order to ensure freshness and avoid spoilage.
Follows-up on preparation and production work in progress for catering activities to ensure the appropriate presentation and prompt service. May be required to go on-site to accompany deliveries for special events.
Researches new menu concepts, tests recipes, and introduces new menu options to cafeteria and catering services in order to meet current customer trends and patient needs.
Assists with the interviewing, hiring, training and recommendation of disciplinarly action, when appropriate.
Recommends changes in policies and procedures for a more efficient and economical operation.
Maintains assigned components of the departmental computer system relevant to the food production area.
Knowledge / Skills / Abilities
Ability to perform the essential functions of the job as outlined above.
Demonstrated human relations, effective communication, and computer literacy skills.
Ability to develop revenue-generating programs, and respond to on-going customer surveys to provide continuous quality improvement.
Qualifications QualificationsRequired
Associate's degree in a related field, or the equivalency.
Two years of progressively more responsible supervisory chef experience within a large volume food service operation.
Licenses Required
Current Food Protection Manager certification, accredited by ANSI.
* Additional license requirements as determined by the hiring department.
Qualifications (Preferred) Preferred
Certification as a "Chef du Cuisine" as defined by the American Culinary Federation.
Experience in an health care institution environment.
Working Conditions and Physical Demands
Employee must be able to meet the following requirements with or without an accommodation.
This position involves intermediate working conditions in a healthcare setting that may exert up to 50 pounds and may consistently require lifting, carrying, pushing, pulling, or otherwise moving equipment or objects. This position is subject to hot or cold tempatures and may be subject to hazards with equipment or cleaning chemicals.
Physical Requirements Carrying, Climbing, Color Determination, Crawling, Far Vision, Lifting, Listening, Manual Dexterity, Near Vision, Pulling and/or Pushing, Reaching, Sitting, Speaking, Standing, Stooping and Crouching, Tasting or Smelling, Walking
Sous Chef Sugar House Station
Sous Chef Job 9 miles from Woods Cross
Sugar House Station in Salt Lake City, UT is looking for multiple sous chefs to open our upcoming Sugar House Station bar hall. We are located at 2155 south Highland Drive. Our ideal candidate is a self-starter, ambitious, and hard-working.
Benefits
We offer many great benefits, including free early access to your pay through Homebase.
Responsibilities
Day to day management of 7 food brands, and 5 bar brands.
Qualifications
We are looking for candidates with previous management experience, or a previous path of growth in their current work locations.
We are looking forward to reading your application.
Sous Chef
Sous Chef Job 25 miles from Woods Cross
General role: Sous chef and assistant manager in a fast paced, highly organized kitchen.
Working at Alta's Rustler Lodge is the ULTIMATE SKI JOB! You get to ski every day!
Now accepting applications for the 2024-2025 ski season!!
Voted Trip Advisors best of the best North American Ski Lodge in 2022!
Both employees and guests return to the Rustler year after year, a testament to our friendly and supportive working environment. We expect our employees to focus on customer service and knowledge of the job responsibilities while at work. While not working we encourage our employees to take advantage of the world-class skiing outside our door and the great Alta community.
Employment: Full Time Seasonal Nov 2024-April 2025
Essential Duties and Responsibilities:
Prepare high quality food items by following recipes as well as presentation guidelines
The active ability and knowledge to work all stations, recipes, prep lists, and kitchen duties
Directly supervises/delegates all food production
Taste everything every day to ensure quality standards
Provides training/guidance to all kitchen staff members including, but not limited to, cooking, food preparation, and plating procedures
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Plan staff scheduling, execution, and performance to meet the Rustler expectations
Ability to always remain calm and lead the staff to success in all kitchen and food details
Participate in kitchen administration, menu development and recruitment
Ensure sanitation and safety programs are closely followed
Qualifications:
Prior kitchen management experience
A professional culinarian with first class knife & culinary skills
The ability to cook delicious food
Excellent understanding of various cooking methods, ingredients, equipment, and procedures
Planning, problem solving, decision-making, leadership, and teamwork skills
Accuracy and speed in executing tasks
Strong/efficient written, verbal, and interpersonal communication skills across all departments
Self-motivated, with both positive mental and physical stamina
Organized & efficient on-time, time management
Positive can do, get it done attitude
Must be able to obtain a valid Serv Safe Manager Certificate
Must be able to stand, bend, stretch, lift, and carry heavy materials
Work Schedule
Breakfast shift: 6:15 am - 3 pm, Middle shift 12-9 pm. Dinner shift: 3pm - 11pm
Exact hours vary based on lodge capacity, weather, and staffing.
Some ski time available most days depending on shifts.
Weekend and Holiday work required.
No vacation as this is a seasonal position.
Accommodations
Position could be either live-out or live-in
For live in positions, onsite housing available. Bi weekly room and board charge of $125 includes three meals a day
Meals provided while on shift for live out employees
Ski pass included
View all jobs at this company
Sous Chef
Sous Chef Job 29 miles from Woods Cross
Full-time Description
Powder Mountain and Powder Haven are a year-round resort and real estate development project nestled throughout 10,000 acres in the Wasatch Mountains of Northern Utah. Recently acquired by Reed Hastings, Co-Founder of Netflix, Powder is committed to staying uncrowded and independent-and we're revolutionizing the ski industry along the way. Join our mission to spark wonder by creating a unique place that fuses mountain recreation, art, and meaningful connection.
We're looking for Big-Hearted Champions Who Pick Up the Trash. If you're a passionate, caring team player who strives for excellence-and always tries to do the right thing, even when no one is watching-you'll fit right in at Powder.
We Are:
Big Hearted - Passion, Caring & Warm, Joyful, Generous
Champions - Team - Not Family, Intolerant of Mediocrity, Tenacious, Seeks Feedback
Who Picks Up the Trash - Does What is Best for Powder and Our Guests, Resourceful, Selfless
Our Commitment to Equality:
Together we are one team, not an "us vs. them" mentality. We are focused on being a progressive employer with pay equity, inclusion, while building diverse teams.
Appearance Guidelines:
Well-groomed facial hair, tasteful visible tattoos, and minimal facial piercings are acceptable.
Perks of Joining Our Big-Hearted Champions:
Health, Vision, Dental Benefits
401K Plan and company match
Employee Assistance Program
Generous Paid Time Off
Company provided Life Insurance & Short-Term Disability
Seasonal Ski & Summer Passes for self, self & dependents + Buddy Vouchers
Membership to Wolf Creek Fitness Club and Golf Course
UTA Ski Bus Pass and Employee Shuttle Service
Powder Mountain Retail/Rental Discount and On-Mountain F&B Discounts
Powder Mountain Snowsports School Discounted Lessons
Access to Expertvoice.com, Outdoorly.com and partner discounts.
Powder Mountain on-snow uniform for specific roles.
Free On-site Gourmet Employee Lunches
Flexible and Hybrid Workplace Environment
New Modern Office with Indoor/Outdoor Meeting Spaces
Requirements
The Sous Chef is responsible for providing supportive leadership and being a team player for our back of the house staff. Skylodge is an elevated, fast paced, open-kitchen style Restaurant that offers multiple unique seasonal menus for the member community at Powder. The restaurant offers eclectic culinary events frequently throughout the year with emphasis on multiple styles of cuisine to keep our guests intrigued and delighted. The ideal candidate for the Sous Chef role will come with extensive organizational skills, culinary leadership experience, and a strong drive to improve and innovate the operations of this unique culinary program.
Duties include:
Assisting the Executive Chef at Powder Haven facilities - Skylodge & Powder Landing, our exclusive locations located at the top of Powder Mountain and waterfront on Pineview Reservoir in Eden, UT.
The Sous Chef will monitor kitchen activities and ensure quality, taste, and presentation.
The Sous Chef will collaborate in the process of recipe development, menu design, and implementation.
The Sous Chef will assist in administrative duties of the department and will be primarily responsible for hiring, training, and scheduling BOH team members.
Job Responsibilities:
Assist Executive Chef on development and design of seasonal, eclectic, locally inspired and built for a global-pallet menus on a bi-monthly basis.
Develop recipe guides and presentations to ensure training and prep work is elevated, including photos.
Oversee implementation of BOH training for all BOH staff to ensure consistent, elevated work at all times.
Assist in menu design for weekly Neighbors dinners.
Maintain flexible work hours to assist with all areas of F&B for the Membership program while still ensuring ability to assist with service when necessary.
Provide excellent communication across all departments.
Work with guest chefs to provide a hospitable experience and cultivate an environment of learning from them, incorporating any and all relevant techniques.
Assist in sourcing, ordering and managing all food related costs and help maintain appropriate inventory.
Will be responsible for overseeing planning and execution of family meal.
Will report to the Executive Chef.
Sous Chef is responsible for their direct reports: Line Cooks, Prep Cooks and Porter
Will make and maintain schedules for the BOH team
Job Performance Expectations:
Create an extraordinary culinary experience for the neighbors, accommodating special requests, dietary preferences and allergies
Help build and maintain an open, collaborative working environment.
Ensure all staff can deliver exceptional food consistently.
Maintain food and labor cost targets without sacrificing food or service quality.
Maintain effective, nurturing relationships with team members, management teams and guests.
Maintain a clean and professional appearance and spotless work areas.
Ensure team members and company confidentiality is maintained at all times.
Be receptive and responsive to employee and management communications.
Create a productive, positive, work environment that enables our employees to succeed.
Be a positive role model for all team members and exemplify the behavior for team members to emulate.
Apply objective analysis to all situations and present unbiased commentary and reports to team members and managers.
Operate under the overarching strategy of Unreasonable Hospitality.
Other duties as assigned.
Be polite, punctual, professional, team player
Job Requirements and Qualifications:
Extensive knowledge of many global/cultural cuisines.
Advanced culinary skills including food preparation, flavor pairings and other cooking best practices. In-depth knowledge of federal, state and local food handling regulations.
Experience with healthy, sustainable menu creation and delivery.
Ability to create and implement training programs, process mapping and job documentation.
3-5 years' experience managing culinary teams.
3-5 years' experience working back of house positions as Line Cook, Prep Cook, etc.
Demonstrated track record in varied culinary environments including banquets, events and restaurants.
Exhibit advanced knife skills
Exceptional communication and follow through verbally and in writing.
Ability to constructively and positively process criticism and feedback.
Flexibility and adaptability to special requests.
Experience with creating and managing work schedules for dynamic teams of up to 25 BOH team members
Experience with effectively managing and resolving conflict between team members
Physical Requirements:
Full range of body movements
Reach, push, pull, lift, and carry objects that may be heavy (40+lbs)
Prolonged periods of sitting, bending, and twisting
Vision requirements - close, distance, peripheral, and depth perception
Walk on even/uneven/slippery terrain
Climb/descend stairs
Manual dexterity to operate vehicles safely on a constant basis
Frequently stoop, bend, kneel, crouch, crawl, climb, reach, twist, grasp, and make repetitive hand movements
Executive Chef
Sous Chef Job 23 miles from Woods Cross
Executive Chef - Large Senior Living Community
We are looking to hire a commendable Executive Chef to manage our kitchen staff and join our team at a large senior living community in South Jordan. Come join a team of dedicated, smart, and caring professionals as they work together to care for our seniors and provide them the lifestyle they deserve.
Who we are
"Our supreme goal is to do and be the best in all we undertake, and to provide a Stellar life for our residents, their families and our employees." -
Evrett Benton, CEO
If you are looking for a company and team that understands the value of people, then look no further!
Stellar Senior Living is a premier assisted living and memory care provider in the Western United States. Founded in 2012 we have experienced consistent growth adding senior living communities to our family each year. We continue to grow and are looking for top talent to join our team and continue the journey with us.
Copper Creek Senior Living is one of Stellar Senior Living's most vibrant senior living communities. Serving residents in a very active community full of fun, family and opportunities to serve.
What we offer
Competitive salary $67,000 to $72,000 depending on experience
Benefits include medical, dental, vision, generous Paid Time Off program, holidays, 401k and more!!!
A growing company with opportunities for advancement
Company sponsored training, tuition reimbursement, and other learning opportunities
Free meals each shift
Full-Time position
On demand pay. Get your earn wages as soon as you want.
Job Description
As the Executive Chef, you will consistently provide a fine dining experience to our residents. You will responsible for the entire food service operation of the community, providing breakfast, lunch, dinner, and special event food and beverage service daily to residents of the community. You will supervise chefs, kitchen staff and other personnel engaged in specialty cooking, preparation, presentation and serving of food and beverage items. As the Executive chef, you will also maintain all department expenses within the budgeted guidelines.
Responsibilities
Plan, test and asses cost of new menus and menu item.
Clean and supervise the cleaning of the overall work area, equipment and utensils, and maintains sanitation standards in accordance with the Department of Health.
Function as the lead worker over cooks and other food service personnel engaged in the preparation, cooking, and serving of food items.
Participate in interviewing and selection of food service personnel. Responsible for personnel actions including hiring, termination, promotion, discipline/corrective action, as well as layoff and recall.
Schedule and reschedule staff using independent judgment and exercising discretion when creating the schedule and in making determinations regarding granting employee requests for time off or other modifications in work schedules.
Read and understand financial performance and results and adjusts activities accordingly.
Responsible for purchasing and maintaining inventory of food products and kitchen supplies. Takes month-end inventory and extend totals accurately. Inspects the quality and quantity of these items when delivered.
Qualifications
Experience and/or knowledge of special diets and meal preparation for large groups.
Culinary Arts degree from recognized school as well as two (2) years related experience as an Executive Chef or Assistant Executive Chef in a comparable size food service operation.
Five (5) years experience in kitchen work in medium to large organizations.
2+ years’ experience in hiring, training and managing food service personnel.
Experience executing culinary techniques including menu design, food preparation and artistic food design. Knowledge of culinary terminology.
Ability to operate computer equipment for data entry and retrieval.
Must have ServSafe certificate (current)
If you are the right candidate, then we definitely want to hear from you! To apply click the “Apply” button.
We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
As part of Stellar Senior Living’s continued efforts to maintain a safe environment for all employees, residents, families, and visitors, Stellar strongly encourages its employees to receive an FDA-approved COVID-19 vaccination, as well as any subsequent booster doses, as recommended by the Centers for Disease Control and Prevention (CDC). To facilitate and further encourage COVID-19 vaccinations, Stellar periodically organizes onsite vaccination clinics at its various locations. Stellar employees are not required to be fully vaccinated for COVID-19 as a condition of employment.
Executive Chef
Sous Chef Job 23 miles from Woods Cross
Executive Chef - Large Senior Living Community
We are looking to hire a commendable Executive Chef to manage our kitchen staff and join our team at a large senior living community in South Jordan. Come join a team of dedicated, smart, and caring professionals as they work together to care for our seniors and provide them the lifestyle they deserve.
Who we are
"Our supreme goal is to do and be the best in all we undertake, and to provide a Stellar life for our residents, their families and our employees." -
Evrett Benton, CEO
If you are looking for a company and team that understands the value of people, then look no further!
Stellar Senior Living is a premier assisted living and memory care provider in the Western United States. Founded in 2012 we have experienced consistent growth adding senior living communities to our family each year. We continue to grow and are looking for top talent to join our team and continue the journey with us.
Copper Creek Senior Living is one of Stellar Senior Living's most vibrant senior living communities. Serving residents in a very active community full of fun, family and opportunities to serve.
What we offer
Competitive salary $67,000 to $72,000 depending on experience
Benefits include medical, dental, vision, generous Paid Time Off program, holidays, 401k and more!!!
A growing company with opportunities for advancement
Company sponsored training, tuition reimbursement, and other learning opportunities
Free meals each shift
Full-Time position
On demand pay. Get your earn wages as soon as you want.
Job Description
As the Executive Chef, you will consistently provide a fine dining experience to our residents. You will responsible for the entire food service operation of the community, providing breakfast, lunch, dinner, and special event food and beverage service daily to residents of the community. You will supervise chefs, kitchen staff and other personnel engaged in specialty cooking, preparation, presentation and serving of food and beverage items. As the Executive chef, you will also maintain all department expenses within the budgeted guidelines.
Responsibilities
Plan, test and asses cost of new menus and menu item.
Clean and supervise the cleaning of the overall work area, equipment and utensils, and maintains sanitation standards in accordance with the Department of Health.
Function as the lead worker over cooks and other food service personnel engaged in the preparation, cooking, and serving of food items.
Participate in interviewing and selection of food service personnel. Responsible for personnel actions including hiring, termination, promotion, discipline/corrective action, as well as layoff and recall.
Schedule and reschedule staff using independent judgment and exercising discretion when creating the schedule and in making determinations regarding granting employee requests for time off or other modifications in work schedules.
Read and understand financial performance and results and adjusts activities accordingly.
Responsible for purchasing and maintaining inventory of food products and kitchen supplies. Takes month-end inventory and extend totals accurately. Inspects the quality and quantity of these items when delivered.
Qualifications
Experience and/or knowledge of special diets and meal preparation for large groups.
Culinary Arts degree from recognized school as well as two (2) years related experience as an Executive Chef or Assistant Executive Chef in a comparable size food service operation.
Five (5) years experience in kitchen work in medium to large organizations.
2+ years’ experience in hiring, training and managing food service personnel.
Experience executing culinary techniques including menu design, food preparation and artistic food design. Knowledge of culinary terminology.
Ability to operate computer equipment for data entry and retrieval.
Must have ServSafe certificate (current)
If you are the right candidate, then we definitely want to hear from you! To apply click the “Apply” button.
We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
As part of Stellar Senior Living’s continued efforts to maintain a safe environment for all employees, residents, families, and visitors, Stellar strongly encourages its employees to receive an FDA-approved COVID-19 vaccination, as well as any subsequent booster doses, as recommended by the Centers for Disease Control and Prevention (CDC). To facilitate and further encourage COVID-19 vaccinations, Stellar periodically organizes onsite vaccination clinics at its various locations. Stellar employees are not required to be fully vaccinated for COVID-19 as a condition of employment.
Fine Dining Sous Chef
Sous Chef Job 27 miles from Woods Cross
For those who seek the best, there's only Stein.
Stein Eriksen Lodge: an authentic European lodge nestled mid-mountain at the acclaimed Deer Valley Resort in Park City, Utah. Named after Norwegian Olympic Gold Medal skier Stein Eriksen, the Lodge is known as a premiere year-round destination.
Why work for the best?
The Stein Collection creates legendary experiences for our team members, guests, and owners at all four of our properties: Stein Eriksen Lodge, Stein Eriksen Residences, The Chateaux Deer Valley, and The Chateaux Residences. We believe that our goals are realized through commitment to our team members, where every person is a valuable asset and key ingredient to success.
We consider ourselves very fortunate to be based in Park City, a vibrant, community-oriented town, and consider it our duty to contribute, support, and partake in these extraordinary efforts. As a long-established icon and ever-growing brand, Stein Collection employs hundreds of hard working, diverse, and exceptional team members year-round. More than 70 team members have been with us for 10 or more years and we attribute our staff loyalty to the positive and respectful company culture our team fosters.
Sous Chef
Glitretind, Dinner Sous Chef. Responsible for training cooks and checking quality. Carry out directives of Executive Chef. Organizes and prioritizes daily work tasks. Sets deadlines for completion. Ensures quality-dining experience by guests.
Essential Functions:
Actively participate in all levels of food production.
Order all necessary product for daily production.
Monitor quality, cleanliness and proper equipment use. Train on proper equipment use.
Oversee rotation of product and its utilization.
Clear concise communication with chef and line staff.
Develop recipes, cost sheets and style sheets for restaurant menus.
Set standards, both company and departmental.
Perform duties of Executive Chef in his/her absence; i.e. attend meetings, scheduling, labor controls and decision making.
Required to stand and walk for extended period of time. Must be able to lift, push and pull up to 50 pounds.
Other Responsibilities:
Perform work-related duties as assigned.
Create innovative cost effective specials.
Participate and help produce agenda for department meetings.
Safety awareness and injury prevention.
Education, Experience and Skills Preferred:
Culinary graduate helpful.
Two-year management experience in upscale fine dining production kitchen.
Strong communication and organizational skills.
Utah Food Handler's Permit or Sanitation Certificate.
Set quality standards and maintain composure under pressure.
Stein Eriksen Lodge, Park City's only Forbes Five-Star Hotel & Spa, offers:
Great benefits including choice of health insurance plans, dental, vision, short- and long-term disability and life insurance, matching 401K, and more
Competitive wages and bonus plans to recognize your dedication and service with us
Chef prepared meals daily in our cafeteria, at no cost to you
On site heated garage for employee parking -a great perk in winter!
Unmatched ski/snowboard benefits at Park City Mountain/Canyons Resort and Deer Valley Resort
Flexible schedules and time off policies to accommodate family, school, and other activities
Weekly raffles for tickets to events such as the Utah Jazz, Utah Hockey Club, Real SL, and Salt Lake Bees
Monthly team member appreciation events and recognition programs
Hotel room, spa, dining, shopping, ski/snowboard rental discounts available
We pride ourselves on being an EEO. We are committed to hiring a diverse workforce.
Executive Chef
Sous Chef Job 20 miles from Woods Cross
Welcome to CommonSpirit Health Mountain Region
CommonSpirit Health Mountain Region is committed to building healthier communities, advocating for those who are poor and vulnerable, and innovating how and where healing can happen-both inside our hospitals and out in the community. With locations throughout Colorado, Utah, and Kansas, we deliver the same high standard of care to our employees as we do to our patients. Our 20 hospitals, emergency and urgent care centers, home care and hospice, Flight for Life Colorado
TM
, telehealth and over 240 physician practices and clinics offer endless opportunities! Here, you can grow your career and impact the people in the communities you serve.
CommonSpirit Health is one of the nation's largest nonprofit, faith-based health systems, with a team of over 150,000 employees and 25,000 physicians and advanced practice clinicians. CommonSpirit operates more than 2,200 care sites and 140 hospitals, serving some of the most diverse communities across the nation, letting humankindness lead the way.
Overview
You have a purpose, unique talents and now is the time to embrace it, live it and put it to work. We value incredible people with incredible skills - but your commitment to a greater cause is something we value even more. This is the heartbeat of our organization and your time will be spent in a supportive, team environment with resources to help you flourish and leaders who care about your success.
Responsible to maintain and administer culinary and nutrition services, and to provide for the operational needs of staff members.
1. Assists with creating patient and retail service standards, and ensuring they are met.
2. Conducts sanitation audits and performance audits on a consistent basis per determined departmental frequencies.
3. Identifies current learning needs and opportunities for staff. Directs and manages processes in which the appropriate expert relates the information.
4. Follows purchasing agreements and compliance goals set forth by departmental/Food and Nutrition Services (FNS) program leadership. Assists Manager/Director with compliance audits at all applicable campuses.
5. Directs all patient non-interactive positions (i.e. storeroom clerk, cooks, etc.) and provides for the operational needs of these positions. Maintains regulatory compliance and infection control practices.
6. Maintains communication with staff and customers regarding the level of services they receive from FNS staff, and promotes patient satisfaction with nutritional services. This data is relayed to the management team and/or staff whenever necessary.
7. Conducts frequent patient rounding and visitations.
8. Ensures regulatory standards are encompassed in nutrition programs, and works with other departments to coordinate standards as appropriate.
9. Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload, respecting changing priorities in daily operations. Recruits, hires and manages performance of staff.
10. Conducts job shadowing audits to assess efficacy of training programs. Provides coaching if service standards are not met.
11. Actively collaborates in the process of menu development for patient, cafeteria, and catering services to ensure guidelines are met and guest satisfaction is enhanced. Prioritizes culinary excellence, along with innovation, sustainability and reduction in overall food waste.
12. Participates in hospital committees as indicated by the department policies and procedures.
13. Oversees and plans menus for special events and catering. As needed, travels to other campuses to assist with events.
14. Performs other duties as assigned by leader.
**This position is tentatively set to start February 2nd, 2025.**
Qualifications
In addition to bringing humankindness to the workplace each day, qualified candidates will need the following:
High School Diploma Required.
Strong communication skills; ability to read, write and speak English
Basic computer skills
Associate's degree in Culinary Arts, Hospitality Management preferred
Commensurate experience will be considered in lieu of degree
Food Service Safe Certification (CPFS), preferred
Physical Requirements - Medium Work - (Exert up to 50lbs force occasionally, and/or up to 20lbs frequently, and/or up to 10lbs constantly)
Your Connected Community
At CommonSpirit Mountain Region, we believe in the healing power of humanity and serving the common good through our dedicated work and shared mission to celebrate humankindness.
Following a major expansion, Holy Cross Hospital - Jordan Valley's capacity tripled, now housing 171 beds to serve our growing community. We have invested substantially in advanced technology and state-of-the-art equipment, which has attracted our top-notch medical staff and a team of highly skilled nurses. Our entire hospital team is dedicated to providing expert care in a warm, family-friendly environment. We are a Level III Trauma center, STEMI Cardiac receiving center, and certified stroke treatment center. Our employees are continually prepared, accountable, inspired and ensure compliance with the highest levels of quality care and patient safety standards. Recently given the Women's Choice Award for America's 100 Best Hospitals Emergency Care, we are the only designated trauma center west of I-15 in the Salt Lake Valley.
Our Total Reward Offerings
We believe investing in our employees lets them know they truly matter. Your Total Rewards package includes compensation, benefits, retirement, wellness, leave, and other programs. Designed with your well-being in mind, we offer:
Several Medical, Dental, & Vision options.
Spending Accounts including a Dependent Care FSA that can include an employer contribution
Retirement account options with a generous employer match
Tuition Reimbursement
Student Loan Forgiveness, and so much more!
View more on our benefits HERE.
Sous Chef - Salt Lake City, UT
Sous Chef Job 9 miles from Woods Cross
American Cruise Lines, the largest cruise line in the United States, is looking to add a Sous Chef to the team in our new training facility located in Salt Lake City, UT. This position will help create meals for our newly hired shipboard team members. We make it a top priority to offer a first-class dining experience at every meal.
This position is located on site in Salt Lake City, Utah.
Responsibilities:
* Assist in the preparation of all the meals for our employees.
* Set-up, maintain, and breaks down station according to FDA Standards.
* Taste all products produced to assess quality.
* Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues.
* Prepares and serves items in accordance with established procedures, recipes, portion size and presentations standards.
* Maintains accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared.
* Schedules production of all fresh ingredients to always maintain an inventory of food.
* Use food production equipment according to manufacturer's instructions.
* Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills.
* Maintains a professional appearance at all times.
* Report to work as scheduled, in uniform, and ready for the daily tasks at hand.
* Maintain a professional relationship with all coworkers.
* Understanding and knowledge of safety, sanitation, and food handling procedures.
* Commitment to quality service, and food & beverage knowledge.
* Adapt and adjust on a daily basis as last minute requests or changes may occur.
Qualifications:
* Minimum 5-7 years' experience in full-service resort, hotel, country club & banquets is preferred.
* Familiar with food safety standards.
* Capability to multi-task.
* Ability to take direction.
* MUST be a team player.
* Ability to work with composure under pressure.
* Possess problem solving skills, self-motivation, and organization.
* Must be able to speak, read, and understand basic cooking recipes and adhere to directions.
* An effective team member who can efficiently control his/her time management.
* Excellent oral communication and interpersonal skills.
* Complete criminal background check.
* Must be willing to travel 10% of the time to our vessels.
Work Schedule:
* Monday - Friday; with some week day work possible.