With venues in 74 countries, including 183 cafes, 27 hotels and 12 casinos, Hard Rock International (HRI) is one of the most globally recognized companies.

Beginning with an Eric Clapton guitar, Hard Rock owns the world's most valuable collection of music memorabilia, which is displayed at its locations around the globe.

Hard Rock is also known for its collectible fashion and music-related merchandise and Hard Rock Live performance venues.

HRI owns the global trademark for all Hard Rock brands. The company owns, operates and franchises Cafes across Europe, Asia, and the Americas, as well as owns, licenses and / or manages hotel / casino properties worldwide.

Destinations include the company’s two most successful Hotel and Casino properties in Florida, both owned and operated by HRI parent entity The Seminole Tribe of Florida.

In 2018, Hard Rock International was recognized as a Forbes Magazine Top Employer for Women and Land Operator of the Year at the Global Gaming Awards.

For more information on Hard Rock International visit www.hardrock.com.

Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned / licensed or managed Rock Shops®, Live Performance Venues and Cafes.

HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform.

Beginning with an Eric Clapton guitar, Hard Rock owns the world’s largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe.

In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.

D. Power’s North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category.

HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year.

Hard Rock was also honored as one of Forbes’ Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry.

In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc.

and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit www.hardrock.

com or shop.hardrock.com.

Responsibilities

Sous Chef will be the second in command in our cafe, following the Kitchen Manager and / or Executive Chef. In addition, the Sous Chef ensures that Hard Rock culinary standards are upheld : the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.

Also, the Sous Chef supports the cafe’s senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives.

• Support and assist in the preparation and design of all food orders.
• Maintain the highest standards of brand, local health, safety, and food preparation hygiene
• Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand
• Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the
• Foster an environment of customer service in which all team members put the guest first in every
• Execute established food standards for overall guest satisfaction that meet or exceed brand
• Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to
• Support staff development and advancement along well-defined career
• Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employee
• Fill in for the Executive Chef or Kitchen Manager in planning and directing food preparation when necessary
• Possess a self-motivated approach to his / her own personal and professional growth.
• This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned.

Qualifications

EXPERIENCE, EDUCATION, AND CERTIFICATIONS

• Minimum 5-7 years of experience in the hospitality industry inclusive of restaurant culinary
• Possess all local food management and safety

SKILLS

• Ability to learn and bring "out of the box" ideas to their team.
• Genuine enthusiasm and aptitude for food.
• Excellent verbal and written communication skills.
• High level of business acumen and common sense.
• Demonstrates strong problem solving skills through ability to diagnose and implement solutions.
• Must possess strong communication and listening skills, excellent speaking, reading and writing.
• Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas.
• Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization.
• Multiple language abilities a plus, fluency in English required.

PHYSICAL DEMANDS

• Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, bending) for extended periods of time.
• Ability to sit for extended periods of time.
• Ability to make repeating movements of the arms, hands, and wrists.
• Ability to express or exchange ideas verbally and perceive sound by ear.
• Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
• Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds.
• Ability to turn or twist body parts in a circular motion.
• Ability to tolerate exposure to heat, cold, chemicals, and loud / noisy environment.
• Ability to travel via auto or airplane for long periods of time.

Native Americans receive preference in accordance with Tribal law.

Hard Rock International is an equal opportunity employer. We live our motto LOVE ALL SERVE ALL, and strive to foster an inclusive workplace culture for every team member.

Hard Rock welcomes and encourages applications from people with disabilities. Consistent with the Americans with Disabilities Act (ADA), it is the policy of Hard Rock to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship.

The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process.

If reasonable accommodation is needed, please contact a member of our Human Resources team.

Disclaimer

While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.

g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Working at Hard Rock Cafe

• Health insurance
• No strict dress code

Craft cocktails & creative small plates in a swanky rooftop bar at the Thompson Nashville hotel.

The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in-command, he / she has a large amount of responsibility in the kitchen.

The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.

Job Duties

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
• Come up with new dishes which appeal to the clients, whenever required
• Establish the working schedule and organize the work in the kitchen so that everything works like a well-oiled machine
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen

Skills and Qualifications

• 2+ years of experience as a Sous Chef or relevant experience
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices

Position : Cook / Chef

NHC Place at the Trace is looking for outstanding full-time culinarians to cook for our residents!

Do you want to enjoy a comprehensive benefit package, with no late nights, a fun work environment, then we want to hear from you.

Here at NHC we will value your work / life balance and we will provide you a place where your food service skills and career can grow.

WHY INDIGO ROAD

At Indigo Road, our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for.

We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it.

But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first.

We want to meet you. Come join us in our mission to change the hospitality industry, forever.

WHY THE KINGSTIDE

Helmed by Executive Chef Kevin Getzewich, the menu offers a variety of seafood dishes thoughtfully presented in both raw and wood-fired preparations.

Inspired by the beautifully simple flavors of the sea, Getzewich partners with local and regional fisheries, farmers, and purveyors to showcase the Lowcountry's bounty through fresh, seasonally driven cuisine.

ALL ROADS LEAD TO YOU...

A successful CDC will have 4+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment.

You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite.

As the Chef de Cuisine you'll encourage staff development and promote a positive experience for staff and guests to achieve P&L goals.

You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done.

As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food.

MAIN DUTIES

• Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness
• Oversee, maintain and manage food and service quality
• Assess, implement and manage service standards by ensuring consistency across operational procedures
• Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions
• Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH / BOH)
• Forecast financial trends to control labor, food and beverage cost
• Partner with General Manager to ensure a positive and collaborative environment
• Lead by example and set the tone for health, safety and cleanliness throughout the property

WHAT TO EXPECT. IN THE KITCHEN & ON THE LINE

Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work 45 to 50 hours a week - because we prioritize work / life balance.

• Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences
• Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired
• Act With Integrity : be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property
• Enrich Your Community : engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development
• Show Compassion and Empathy : listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things
• Leave a Lasting Impression : provide a sense of home through quality, consistency, and teamwork
• Embrace Positivity : create a welcoming and approachable environment that is solution driven, with a smile
• Have Fun at Work : set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness

AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT

• Competitive Pay + PTO : Competitive base + PTO after 90 days
• Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program)
• Retirement Planning : 401K (50% in match up to your first 6% investment), Roth, or both
• Home Loan Program : A zero-interest housing loan program to help you purchase a home.
• Working Advantage : Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more!
• Hospitality School Loan Program : A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry
• Employee Discounts : Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection
• Maternity / Paternity Leave : 4 weeks PTO

REQUIREMENTS

• 4+ years' of successful restaurant management experience
• Thrive in high-volume, scratch kitchen, and upscale food focused environments
• Passionate about Internal Hospitality and embrace our core values
• Strong problem resolution skills
• Have exceptional organizational skills and a keen eye for detail
• Effective communication skills and the ability to navigate important conversation

The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.

The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws.

This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

PI223217600

Hachland Hill

An Executive Chef oversees the daily operations of restaurant and hotel kitchens. This may include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product.

Top candidates are creative, service-oriented and level-headed.

Job Duties

• Ensuring promptness, freshness and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus and selecting plate presentation.
• Reviewing staffing levels to meet service, operational and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Working at Hachland Hill

• Health insurance