Overview

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

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.
• Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment;

interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.

• Schedule and manage the maintenance / sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets / exceeds federal, state, corporate and franchise standards and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met / exceeded while quality is maintained / improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
• Should assume the responsibilities of the Executive Chef in his / her absence.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job related duties as assigned.

Qualifications

• Two+ years of post high school education, culinary education is desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and / or complex problems and food and beverage management.
• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
• Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
• Ability to work effectively under time constraints and deadlines.
• Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Benefits

HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you!

For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs through EyeMed.

Our Vacation, Sick and Holiday programs are available for you to rejuvenate with time off. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans.

Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future.

Specific details and eligibility of these programs vary by location and employment status.

Work today, get paid today! We proudly partner with DailyPay, a voluntary benefit that allows our associates access to their earnings when they want them.

HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

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Job Description

When you walk into one of our restaurants, you are met with a warm smile and the promise of an amazing Italian meal! Our menu features fresh, prepared-to-order classic dishes from regional Italian recipes and the ambiance mirrors that of a lively family gathering.

The common ingredient that creates our comforting Guest environment is the wonderful family, just like we nurture our dishes, we nurture our family members.

We want YOU to be one of our key ingredients!

Requirements

POSITION GOALS & RESPONSIBILITIES : GOAL : Create lifetime guests by delivering uncompromising quality service to each guest at each meal each and every day.

Ensures the highest level of food quality and consistency in an environment that is clean, safe, profitable, and fun. Leads the chef family in the preparation of great-tasting Italian food.

Responsible for operational efficiency and EBITDA of all back of house functions. Hires the best BOH employees. Trains and retains new and experienced employees and consistently develops their skills in cooking, food preparation, safety, and sanitation G is the employer of choice.

SUCCESSFUL RESULTS : GUEST FOCUS Creating lifetime guests as measured by great review tracker and guest feedback results related to food.

FAMILY MEMBER FOCUS Effectiveness in training as measured by employee feedback. High retention and satisfaction in the back of the house.

High retention and satisfaction of chefs. FINANCIAL FOCUS Achieves financial results that meet or exceed company and unit goals as measured by food cost, labor, and training costs.

SPECIFIC POSITION RESPONSIBILITIES : GUEST FOCUS Sets and maintains standards within the BOH in order to continually improve the execution and production of great-tasting Italian food.

Seeks out and utilizes food-related review tracker and guest feedback results and takes the appropriate actions to continually improve guest satisfaction and overall food quality.

Ensures all BOH opening and closing duties are performed according to company daily standards, ensuring all stations in the kitchen are ready and that the appearance and hygiene of all BOH employees meet BBRG standards.

Ensures all employees are on time and ready to begin their shift. Using NBO to ensure ordering, preparation, and stocking match projected guest counts.

Directs and coaches managers and employees during food production and line set up to ensure all recipes and procedures are followed consistently.

Conducts regular menu tastings to ensure correct flavors, appearance and consistency, and texture. Conducts or delegates the line check to ensure all food, equipment, and personnel are safe and ready, including checking that proper tools and measures are in place, rotation standards are followed and adequate inventory levels of prepared and thawed food needed for the upcoming meal are ready.

Ensures safety, sanitation, and security policies are followed at all times and provides regular employee, manager, and chef training in these areas.

Conducts BOH pre-shifts and participates in FOH pre-shifts. FAMILY MEMBER FOCUS Sources, interviews and selects outstanding BOH employees and ensures all employees adhere to BBRG work attire standards.

Develops the chef team and staff through ongoing written and verbal feedback and one on one coaching. Provides training, cross-training, and development for new and experienced BOH employees.

Ensures all BOH performance reviews and employee performance counseling and coaching happen on a timely basis. Adheres to BBRG guidelines in starting wages and raise guidelines.

Ensures all recipes and procedures are updated and communicated to the entire management team and staff. Works closely with the entire management team and staff to ensure high-quality food is served at all times.

FINANCIAL FOCUS Ensures the scheduling and management of employee time and workload to ensure high-quality food, lifetime guests, and labor costs at or below budget.

Develops and implements solutions to control waste and food costs using NBO. Conduct or delegates inventories. Orders food, BOH products, and supplies based on real usage and accurate forecasts.

Receives product ensuring accuracy and correctness of product, specifications, amounts, temperatures, and condition of the product.

Ensures proper and timely storage of all goods received and rotates products using FIFO. Performs regular updates to NBO to ensure the production of high-quality fresh food and to achieve efficiency / waste goals.

Demonstrates strong teamwork with all management family members creates lifetime guests resulting in sales increases and EBITDA.

LEADERSHIP DRIVEN Demonstrates, and models an understanding of, a passion for, and a belief in the company Mission statement.

Participates in an effective, productive, and motivational manager meeting on a weekly basis. Holds managers and chefs and staff accountable for excellent results and fosters an environment of open clear two-way communication through the use of honesty and integrity.

Provides feedback on performance and offers training or retraining to improve performance. When performance does not meet BBRG standards are willing to take the appropriate action.

Demonstrates practical knowledge, problem-solving, and decision-making skills. Ensures that our managers, chefs, and staff have the tools to do their job correctly.

Creates a fun, rewarding, and professional environment that positions

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.

We require an experienced cook who is familiar with a wide range of cooking techniques, including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking.

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 :

17 - $20 hourly

Responsibilities :

• Guarantee that quality food is supplied, by adhering to specified storage and waste control requirements for meats, vegetables, fruits, and dairy products
• Grill, broil or saute menu items according to standard recipes and presentation specifications
• Keep all workstations, counters, cooking equipment, and refrigerators clean and sanitary according to health and safety rules
• Establish a system of food stations and stock them with all of the necessary ingredients for the shift

Qualifications :

• Display excellent communication and interpersonal skills with customers and coworkers
• Must be a hard worker with high attention to detail and have a strong work ethic
• Must be able to meet all safety and sanitation requirements of kitchen equipment and food storage
• Previous experience working in food service is preferred
• Educational requirements include a high school diploma or equivalent GED certificate

About Company

S and S & Events (formerly known as Local Flavor KC) is a full-service company that provides a variety of services in the event Industry.

Our services include food delivery for caterers, equipment delivery from rental companies, event setup, and event support for hotels, production warehouses, and catering companies.

We offer flexible schedules, transportation, and an excellent work environment.

Job Requirements :

• Bachelor's Degree or Culinary Degree from an accredited university, college, school, or culinary association
• American Culinary Federation certification at the CMC or CEC level strongly preferred
• 10+ years' experience in a similar culinary position.
• Oral and written skills; the ability to work effectively and enthusiastically in a time-sensitive environment
• Must have previous experience with client presentations and client interactions
• Significant travel required (75%)

American Dining Creations is proud to be a third-generation family-owned company, with a vision for hospitality. Currently operating nationwide, American Dining Creations is one of the largest privately held dining and refreshment service companies.

By staying true to its core values American Dining Creations continues to build an outstanding team to provide an exceptional hospitality experience.

• Weekly pay
• Flexible hours and shifts, balanced work life
• 401K with company match
• Employee Assistance Program
• Medical, Prescription, Dental, and Vision insurance plans for eligible employees

Are you interested in joining our team? Chat with Scout, our virtual hiring assistant to apply right from your mobile device.

Text JOB to 315-693-3838 to get started!

Job Description :

• Manage the culinary operations and entrepreneurial aspects of dining services, ensuring that the best dining practices are implemented.
• Develop training for all culinary personnel including chefs, sous chefs, and line cooks; conduct food tastings and evaluate food presentations.
• Ensure that our culinary teams strictly adhere to state and federal regulations with regard to storage, preparation, safety, and sanitation codes.
• Collaborate with the Company's purchasing and marketing teams.
• Review menu and merchandising prices; help devise marketing strategies, brand awareness, and participate in client presentations

At Scratch Gourmet Kitchen, we focus on providing our guests with an exceptional

culinary experience in our dining room and catering events, with high quality product and perfectly executed delivery. We have a team driven mentality, lead by example mindset and truly believe in setting ourselves above the rest of the industry.

We are looking for an experienced sous chef for our location in Prairie Village, KS and satellite catering locations throughout the Kansas City area.

This position will be working alongside the Executive Chef, preparing quality food that is consistent, tastes great with a modern presentation, and adheres to the Scratch standard set forth by management.

Our ideal candidate has strong multi-tasking abilities to execute dining experiences, catering, and takeout. Continue to elevate the culinary experience and employee culture while creating a strong working relationship with BOH & FOH teams.

Benefits

We offer competitive pay with benefits with minimal late nights (kitchen closes at 9pm) and closed Sunday’s, with an opportunity for growth within this growing hospitality group.

Health Insurance available for full time employees - Includes Health, Dental and Vision

Requirements

• Minimum one year leadership experience, minimum 3 years in a kitchen setting
• Must have reliable transportation
• Must have a working knowledge of computers, basic math and Microsoft Office
• Certified in food safety (Serve Safe, certified food handler)
• Adheres to state and local health and safety regulations
• Quality control and consistency checks in food production
• Ensuring compliance within all operations including product preparation according to recipes and kitchen leaders’, maintaining the highest quality products and services
• Communicate effectively with all members of the Scratch team and guests
• Conduct the cooking process, food preparation, sizes of portions, and garnishing of foods to ensure food is prepared to presentation specification
• Follow restaurant and food and safety standards, policies and procedures
• Maintain kitchen equipment, safety, cleanliness and sanitation standards
• Strong organizational, planning and prioritization skills
• Maintains a calm, tactful demeanor when dealing with difficult situations
• Mentor, train and coach line cooks and dishwashers
• Must be able to work in a busy environment while maintaining organization, attention to detail and cleanliness
• Must have an outgoing and positive attitude toward guests and employees at all times with a service and customer focused mindset

Other notes :

Strong passion for culinary excellence and service

The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food;

proper food safety and sanitation procedures, and profitability.

The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant.

At Scratch Gourmet Kitchen we focus on providing our community with exceptional food experiences. Our fondest memories have revolved around sharing great food with our family and friends.

We want to create lasting memories for your next event through our catering and casual fine dining experience. We offer a wide array of experiences tailored to your specific event.

Our intimate private dining area will host monthly wine pairing dinners as well as your next family or business dinner.