Franchised Executive Chef

Full-time

JOB SUMMARY

About Trilith Guesthouse Located in the heart of the Town at Trilith, Trilith Guesthouse will serve as the quintessential hub for professional creatives, artists, storytellers, and makers.

This boutique hotel, located adjacent to Trilith Studios, will surprise and delight both business and pleasure travelers.

Overview of the role The Executive Chef will be responsible for the direct oversight of Trilith Guesthouse’s Food and Beverage outlets.

The Executive Chef will act as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our team members, guests, and community while simultaneously ensuring the success and profitability of our unique food and beverage offerings JOB REQUIREMENTS What you have Minimum 3-year experience in a hotel, with 1 year as an Executive Chef Leadership skills to motivate and develop staff Ability to work effectively under time constraints and deadlines Previous experience analyzing P&L statement Excellent communication skills, both written and verbal Proven experience in food inventory and food cost control Strong creativity to produce unique and impactful menus for all Food & Beverage outlets Experience in interviewing, hiring, and training salaried managers and hourly staff Insight and knowledge on opening a hotel restaurant and various F&B outlets Minimum 3 years’ experience in progressive management experience What you’ll do Manage daily operations of all F&B outlets.

Responsible for complying with company policies which include financial performance, effective food and labor cost control, guest satisfaction, personal development, procurement, community relations, equipment standards, and a high level of the sanitation and safety standards Oversee, implement, and rollout all kitchen operations to include new recipes, menu writing and design, meal presentation, and new-employee training.

Oversee the efficient distribution of all supplies and equipment to all food and beverage outlets. Promote and maintain interdepartmental communications and work collaboratively with all hotel departments Efficiently manage banquets and events in coordination with banquet team Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets Maintain accurate controllable check book controls for expenditures.

Develop budgetary goals with superior and monitor for results Attend BEO, culinary, and hotel department meetings as appropriate Other necessary duties as reasonably required Mental Demands Make sound judgments quickly Work on multiple tasks, making appropriate progress towards deadlines Able to work independently, take direction, and provide direction to others Manage differing personalities within the property, the resort, and the community Maintain the highest degree of confidentiality Ability to work effectively in stressful, high-pressure situations Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary Mainsail Lodging & Development is a proud equal opportunity / affirmative action employer committed to attracting, retaining, and maximizing the performance of a diverse and inclusive workforce.

It is Mainsail’s policy to ensure equal employment opportunity without discrimination or harassment based on race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity or expression, age, disability, national origin, marital or domestic / civil partnership status, genetic information, citizenship status, uniformed service member or veteran status, or any other characteristic protected by federal state and / or local law.

Mainsail Lodging & Development maintains a drug-free workplace. This company is an equal opportunity employer. frnch1

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JOB SUMMARY

About Trilith Guesthouse Located in the heart of the Town at Trilith, Trilith Guesthouse will serve as the quintessential hub for professional creatives, artists, storytellers, and makers.

This boutique hotel, located adjacent to Trilith Studios, will surprise and delight both business and pleasure travelers.

Overview of the role The Executive Chef will be responsible for the direct oversight of Trilith Guesthouse’s Food and Beverage outlets.

The Executive Chef will act as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our team members, guests, and community while simultaneously ensuring the success and profitability of our unique food and beverage offerings JOB REQUIREMENTS What you have Minimum 3-year experience in a hotel, with 1 year as an Executive Chef Leadership skills to motivate and develop staff Ability to work effectively under time constraints and deadlines Previous experience analyzing P&L statement Excellent communication skills, both written and verbal Proven experience in food inventory and food cost control Strong creativity to produce unique and impactful menus for all Food & Beverage outlets Experience in interviewing, hiring, and training salaried managers and hourly staff Insight and knowledge on opening a hotel restaurant and various F&B outlets Minimum 3 years’ experience in progressive management experience What you’ll do Manage daily operations of all F&B outlets.

Responsible for complying with company policies which include financial performance, effective food and labor cost control, guest satisfaction, personal development, procurement, community relations, equipment standards, and a high level of the sanitation and safety standards Oversee, implement, and rollout all kitchen operations to include new recipes, menu writing and design, meal presentation, and new-employee training.

Oversee the efficient distribution of all supplies and equipment to all food and beverage outlets. Promote and maintain interdepartmental communications and work collaboratively with all hotel departments Efficiently manage banquets and events in coordination with banquet team Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets Maintain accurate controllable check book controls for expenditures.

Develop budgetary goals with superior and monitor for results Attend BEO, culinary, and hotel department meetings as appropriate Other necessary duties as reasonably required Mental Demands Make sound judgments quickly Work on multiple tasks, making appropriate progress towards deadlines Able to work independently, take direction, and provide direction to others Manage differing personalities within the property, the resort, and the community Maintain the highest degree of confidentiality Ability to work effectively in stressful, high-pressure situations Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary Mainsail Lodging & Development is a proud equal opportunity / affirmative action employer committed to attracting, retaining, and maximizing the performance of a diverse and inclusive workforce.

It is Mainsail’s policy to ensure equal employment opportunity without discrimination or harassment based on race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity or expression, age, disability, national origin, marital or domestic / civil partnership status, genetic information, citizenship status, uniformed service member or veteran status, or any other characteristic protected by federal state and / or local law.

Mainsail Lodging & Development maintains a drug-free workplace. This company is an equal opportunity employer. frnch1

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Chef Manager

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JOB OVERVIEW

Sunrise is the best place that I've ever worked, simply because of the people. We provide quality care in an environment that feels like home.

Our focus is doing what’s right for the resident. For me, that’s a big breath of fresh air."

Sunrise Leader At Sunrise, our Dining Services Coordinator is responsible for providing overall leadership and management of the dining operations in the community.

RESPONSIBILITIES & QUALIFICATIONS

Responsibilities :

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  • Complying with regulatory and sanitation standards and ensuring accordance with Sunrise menu programs
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  • Previous experience in managing and motivating dining service team members in a high quality dining environment is required
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Are you passionate about food and providing consumers with an unforgettable dining experience? If so, we have an exciting opportunity at our busy restaurant to be our next line cook.

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You must ensure that every order is cooked properly according to our standard recipes and that it fully satisfies our guests' demands and requests.

Our ideal candidate has outstanding time management skills as well as a team-first mindset to effectively assist other kitchen personnel and keep our operation running smoothly and efficiently.

Apply today if this sounds like a fantastic opportunity to advance your culinary career! Compensation :

$15 - $16 hourly

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Qualifications :

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We are a great place to work!

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Snooze Who Are We?

Morning people! Yes, we are those

people. We are a full-service breakfast restaurant, and we want each morning to

feel like your weekend and happy hour rolled into one no matter which side of

noon it’s on. We’re the place where you can be you, and where our regulars are

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The Head Chef Role at Snooze

Snooze Head Chef , you are ultimately responsible for ensuring the

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standards. You are the leader in training all Snoozers in methods of cooking,

preparation, plate presentation, portion and cost control and cleanliness. It

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to facilitate preparation and execute production while maintaining standard

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while creating an environment that fosters creativity, education, and personal

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The Benefits!

At Snooze, we not only want to pay you for the great work you do each and every

day, but we also want to help you take care of yourself and your family. Below

is a breakdown of a few benefits Snooze offers for this position.

Competitive

quarterly operational performance bonus

Additional

competitive yearly bonus for incredible P&L management

Long-term

incentive program rewarding 5 years of service with a cash bonus, time

off, and funds for personal development

No late nights you’ll be

home by dinner time every night!

$50 per month

for cell phone reimbursement due to using your personal phone for

restaurant support (reimbursed monthly)

Weekly

pay and competitive hourly rates

Competitive

Basic Health, Dental, Visions, Pet and Accident Insurance Plans

Employer paid

Short Term disability and Life Insurance Plans

401k / Roth 401k

Plans

Unlimited

affordable Telehealth program

120 Hours (15

days) of vacation time accrued per year and paid at a regular rate

40 Hours (5 days)

of paid sick time paid at regular rate per year

Four (4) Paid

Holidays

8 Hours (1

day) of paid community volunteer time paid at regular rate per year

100% paid meal

benefits

Other benefits

including potential field trips, community engagement, and personal and

professional growth

Closed

Thanksgiving and Christmas Day to spend time with family and friends.

opportunity for development and advancement opportunities.

Unlimited

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Accurately manage all Heart of House

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Be knowledgeable of Snooze policies

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Maintain quality standards according to

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Assist the GM and management team in

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Properly train all Heart of House

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Prepare all required paperwork,

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Control labor cost by scheduling based

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Lead the instruction and training of

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Create a fun, safe and rewarding work

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Head Chefs at Snooze...

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Your safety is our #1 priority. Because of

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Be a part of the immersive, appetite-driven hotel recognized for its high-end hospitality on a national level. Epicurean Atlanta has officially earned the coveted Four Diamond designation from AAA.

ABOUT EPICUREAN

It is about grit. An attitude. An elevated level of hospitality. Curiosity to seek out new hospitality trends. Desire to nurture relationships.

We surround ourselves with those who are like-minded and motivated to educate our guests on the Epicurean experience and bring it to life.

WHO WE’RE SEEKING

We are seeking a unique individual who will embody the heart and soul of a true epicurean while caring deeply about the brand and community.

Someone who acts as an extension of our pillars, values, and culture. This person is driven to create meaningful experiences for our team members, guests, and community while simultaneously ensuring the success of Epicurean Atlanta.

We want to work with someone at the top of their game, who brings a spirit of fun, authenticity, collaboration and genuine hospitality to their life and work.

We are seeking an individual who will help bring the vision of Epicurean Atlanta to life.

We have poured passion, energy, and excitement into crafting an extraordinary place and brand and know the right chef will be as inspired and passionate about this dynamic vision as we are.

Care for people, a belief in the power of the community, and a desire to create ordinary experiences drive us. Is this YOU?

JOB SUMMARY

As a Sous Chef, you are expected to show a desire and passion to work to the highest standards set and a willingness to anticipate and meet our guests needs, you will be required to have a minimum of 9 years culinary experience, preferably within a luxury hotel or restaurant.

Culinary trained degree preferred but not required.

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  • Show positive teamwork skills. Must command the ability to take direction and work ahead as directed
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  • Good knife skills required and will be responsible for the preparation, plating, and service of all foods
  • Maintain company equipment and facility. Identify and enforce the maintenance of company assets and equipment through safe handling and storage
  • Adhere to all company guidelines. Maximize guest service while working within these guidelines
  • Work as directed to the highest standards set, you are expected to be able to read and follow recipes
  • Manage and assist in the day-to-day operations and assignments of the kitchen team, communicate goals, and assign / prioritize work.
  • Communicate effectively and ensure all policies, procedures and safety initiatives are known and followed by the team.
  • Recommend and / or initiate disciplinary, or other team-related actions in accordance with company policies.
  • Show reasonable knowledge of all Fire Marshall and Health Code regulations. Assist in all daily kitchen area inspections in regards to cleanliness, organization, and Health & Safety standards
  • Assist in the participation of monthly inventories as directed
  • Assist and participate in all aspects of cost control, including food cost, labor cost, equipment, and uniforms cost.
  • Minimize Waste, Maximize Productivity, Respect Equipment, Value your Uniform
  • Demonstrate a reasonable knowledge in all aspects of Food Handling & Sanitation standards
  • Supervise and / or participate in the cleaning of the kitchen and all kitchen equipment
  • Ensure the team is properly trained and has the tools and equipment needed to effectively carry out their job functions.
  • Promote teamwork and quality service through daily communication and coordination with other departments.
  • Maintain a sense of ownership for the restaurant & kitchen

INTERACT WITH OUTSIDE CONTACTS

  • Guests to ensure their total satisfaction Vendors to order supplies and equipment
  • Health Department and other regulatory agencies regarding safety matters and kitchen inspections. Other contacts as needed (professional organizations, community groups, local media)
  • Fully responsible for outlet ordering, planning, scheduling, menu selections in accordance with standards and plating guide specifications.

Plan, prep, set up and provides quality service in all areas of food production to include, but not limited to hot menu items.

  • Lead, train and monitor performance of kitchen team to establish and maintain effective employee relations in conducting formal and on-the-job training sessions for kitchen employees
  • Maintain organization, cleanliness and sanitation of work areas and equipment and maintains and strictly abides by state sanitation / health regulations and restaurant requirements
  • Maintain complete knowledge of and comply with all departmental / restaurant policies and procedures
  • Meet with Restaurant General Manager / Restaurant GM regularly to review assignments, anticipate business levels, changes and other information pertinent to the job performance
  • Prepare and assign production and prep work for culinary team to complete, review priorities

COMPLETE TRAINING PLANS FOR OPENING & CLOSING DUTIES

  • Set up workstation with required mise en place, tools, equipment and supplies according to standards
  • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with the highest standards
  • Inspect the cleanliness and organization of the line and workstations; rectify and deficiencies. Maintain throughout shift Prepare all dishes following recipes and yield guides, according to department standards
  • Monitor performance of assigned team and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel
  • Maintain proper storage procedures as specified by Health Department and restaurant requirements Minimize waste and maintain controls to attain forecasted food cost

MUST HAVES

  • Degree or certificate in culinary arts with 3+ years of experience as a Sous Chef in a high-volume, local, or regional restaurant environment
  • Impeccable track record and strong leadership skills
  • Alcohol awareness certification and / or food service permit
  • Valid health / food handler card by local or state government agency

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Mainsail Lodging & Development is a proud equal opportunity / affirmative action employer committed to attracting, retaining, and maximizing the performance of a diverse and inclusive workforce.

It is Mainsail’s policy to ensure equal employment opportunity without discrimination or harassment based on race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity or expression, age, disability, national origin, marital or domestic / civil partnership status, genetic information, citizenship status, uniformed service member or veteran status, or any other characteristic protected by federal state and / or local law.

Mainsail Lodging & Development maintains a drug-free workplace.

Full-time
APPLY