culinary supervisor

Casey's Tavern

<div>Join our team as we open our 2nd Casey's Tavern in East Ann Arbor! 

 
Since 1986, Casey's Tavern has been serving up &quot;Lots of Good Cheap Food and Dozens of Beers&quot; to a legion of happy patrons.
<div>
<div>Ann Arbor's &quot;Neighborhood Bar&quot;, Casey's Tavern operates in the historic Depot Street building which housed the Washtenaw Lumber Co. for many years. A casual place with a relaxed and friendly atmosphere, the tavern has been a local favorite since opening its doors.</div>
</div>
Perhaps most famous for its incredible hamburgers, Casey's has been a perennial winner of the &quot;Best Burger in Town Award&quot;. The menu is quite eclectic and wide ranging, with everything from deli sandwiches, salads, fish and steaks to vegetarian fare, creative appetizers and delicious desserts. Coupled with the weekly changing &quot;Blackboard Specials&quot;, it's certain that you will find something for everyone at Casey's.

NOW HIRING:

<ul><li>Kitchen Supervisor 
</li></ul>You will take a leadership role in the Kitchen and prepare, cook and garnish food.

Requirement:
<ul>
<li>We're looking for outgoing people with great people skills who have an eye for detail and quality.</li>
<li>High volume experience is preferred as well as the ability to work in all stations.</li>
<li>2-5+ years of cook / culinary experience is required and previous Kitchen Supervisor / Lead Line Cook experience is preferred.</li>
</ul>
If you have a real commitment to high standards, let's talk!

Benefits Include:
<ul>
<li>Paid time off, which begins accumulating immediately
</li><li>Medical benefits for full time employees
</li><li>Flexible Schedules
</li><li>Meal Benefits
</li><li>Holiday Pay
</li><li>Employee Meal Discounts
</li><li>Professional Advancement
</li></ul>An equal opportunity employer.

Casey's Tavern (MSV) is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. At Casey's Tavern (MSV) you can grow your career with us.

This restaurant front of house job for Hosts or Hostesses will focus on guest seating or greeting or reception / reservations duties in which you will be expected to provide great customer service.</div>

BOH / Kitchen Supervisor

HARVEST MARKET

<div>SUMMARY
The Sous Chef works with the Restaurant Manager to produce diverse menus that appeal to the customer. The Sous Chefs duties include but are not limited to providing excellent customer service, leading the cooking staff, gaining product knowledge, rotation of product, controlling shrink and working in a safe manner while fostering the Niemann Harvest Market culture.
ESSENTIAL DUTIES AND RESPONSIBILITIES
<ul><li>Delivers superior guest service and ensure absolute customer satisfaction</li><li>
Learns and uses the three Es: Engagement, Educate, Empowerment</li><li>
Ability to properly use all Restaurant equipment</li><li>
Organize the kitchen and kitchen staff to ensure optimal service level and product quality</li><li>
Produce high quality dishes or the establishments menu and standards</li><li>
Recruits and trains culinary talent</li><li>
Maintains order and discipline in the kitchen during working hours</li><li>
Works with Event Coordinator on tasting menus, special events menus and featured/sponsored products</li><li>
Cross merchandises products across departments to increase product sales and profits</li><li>
Ensures equipment safety conditions</li><li>
Preforms pre-shift line checks to ensure quality of product.</li><li>
Identifies and communicates production needs to other departments</li><li>
Assists in the development and maintenance of recipes, product specification, ingredients, production standards and portion size</li><li>
Understands food costs and impact on the bottom line. (Minimizing waste!)</li><li>
Offers a creative flair to create new products and programs</li><li>
Maintains the highest level of food safety, sanitation and cleanliness.</li><li>
Ongoing motivation of the team.</li><li>
Orders any and all raw ingredients, supplies and equipment for the restaurant</li><li>
Creates new formulas and recipes</li><li>
Record keeping</li><li>
Demonstrates excellent technique in preparing food</li><li>
Demonstrates a great sense of taste and smell</li><li>
Knows use, and taste of products offered</li><li>
Quality assurance checks of department</li><li>
Proper handling and rotation of product</li><li>
Day to day operational procedures to ensure stock level, inventory, and cleanliness</li><li>
Promotes sales, offer samples</li><li>
Works within company programs, policies and procedures</li><li>
Follows Health Code guidelines</li><li>
Follows all store and department policies and procedures</li><li>
Follows safety policies and procedures; is a safety role model</li><li>
Other duties as assigned by supervisor</li></ul>
KEY ATTRIBUTES<ul><li>
Passion/purpose</li><li>
Foodie/farmer</li><li>
Thirst for knowledge/curious/inquisitive</li><li>
People enthusiast/outgoing</li><li>
Genuine</li><li>
Good communicator/desire to share</li><li>
Trendy/fun</li><li>
Honest</li><li>
Techie</li><li>
Culinary skills</li><li>
Leadership skills</li><li>
Creative</li><li>
Organized</li><li>
Problem solving abilities</li><li>
Able to work in a fast paced environment</li><li>
Integrity</li><li>
High Energy Level</li><li>
Ability to multi-task</li><li>
Adaptability
 </li></ul>SUPERVISORY RESPONSIBILITIES
<ul><li>Assists the Farmhouse General Manager in supervising a varied number of Associates in the Farmhouse Restaurant</li><li>
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.</li><li>
Responsibilities include training Associates; planning, assigning, and directing work;</li><li>
Appraising performance;</li><li>
Rewarding and coaching Associates;</li><li>
Addressing complaints and resolving problems.</li></ul>
EDUCATION and/or EXPERIENCE
<ul><li>One year certificate from college or technical school;</li><li>
Or three to six months related experience and/or training;</li><li>
Or equivalent combination of education and experience.</li></ul>
LANGUAGE SKILLS
<ul><li>Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.</li><li>
Write routine reports and correspondence.</li><li>
Speak effectively before groups of customers or Associates of organization.</li></ul>
MATHEMATICAL SKILLS
<ul><li>Basic math concepts (addition, subtraction, division, multiplication)weights and measures</li></ul>
CERTIFICATIONS, LICENSES, REGISTRATIONS<ul><li>
Food Handlers Certification as required by State Law provided at store level</li></ul>
RECOMMENDED EQUIPMENT<ul><li>
Slip resistant shoes with closed toe and heel</li><li>
Uniform per store policy</li><li>
Pallet jack</li><li>
Ladder</li><li>
Stepladder</li><li>
Associates may be required to use standard restaurant equipment including, but not limited to</li><li>
Knives</li><li>
Oven</li><li>
Grills</li><li>
Slicer</li><li>
Food processor</li></ul>
PHYSICAL DEMANDS
Regularly (Over 2/3 of the time)<ul><li>
Stand</li><li>
Walk</li><li>
Use hands to finger, handle, or feel</li><li>
Reach with hands and arms</li><li>
Stoop</li><li>
Kneel</li><li>
Crouch</li><li>
Taste</li><li>
Smell</li><li>
Communicate with associates and customers</li><li>
Lift and/or move up to 15 pounds</li></ul>
Frequently (Between 1/3 to 2/3 of the time)<ul><li>
Overhead lifting</li><li>
Climb</li><li>
Balance</li><li>
Lift and/or move up to 25 pounds
</li></ul>Occasionally (Less than 1/3 of the time)<ul><li>
Sit</li><li>
Crawl</li><li>
Smell</li><li>
Lift and/or move up to 50 pounds</li></ul>
Vision<ul><li>
Close</li><li>
Distance</li><li>
Peripheral</li><li>
Depth perception</li><li>
Ability to adjust focus</li><li>
Ability to distinguish colors</li></ul>
WORK ENVIRONMENT
Frequently<ul><li>
Exposure to moving mechanical parts</li></ul>
Occasionally<ul><li>
Risk of electrical shock</li><li>
Wet and/or humid conditions</li><li>
Extreme cold</li><li>
Chemicals while cleaning</li></ul>
Noise Level<ul><li>
Moderate</li></ul>
PAY RANGE (depends on industry experience)
 $19 up to $23/hour (IL Locations Only)
BENEFITS (eligibility based on full-time/part-time status)<ul><li>
Medical, Dental, and Vision Insurance
</li><li>Flexible Spending Accounts (Medical and Dependent Care)</li><li>
Life Insurance</li><li>
Voluntary Benefits</li><li>
Paid Time Off
</li><li>Retirement Plans</li><li>
Employee Assistance Program</li></ul> 
**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.
**Position requirements may vary by store location 
 
Brand: Harvest Market (Niemann)
 
Address: 2029 S. Neil Street Champaign, IL - 61820
 
Property Description: 572 Harvest Market
 
Property Number: 572</div>

Niemann Harvest Market Sous Chef

Bronson Healthcare

<div>CURRENT BRONSON EMPLOYEES - Please apply using the career worklet in Workday. This career site is for external applicants only.
Love Where You Work!
Team Bronson is compassionate, resilient and strong. We are driven by Positivity which inspires us to be our best and to go above and beyond for our patients, for one another, and for our community.
If you&rsquo;re ready for a rewarding new career, join Team Bronson and be part of the experience.
<h2 class="jobSectionHeader">Location
</h2>BMH Bronson Methodist Hospital
<h2 class="jobSectionHeader">Title
</h2>Food Service Supervisor- BMH
The Food Service Supervisor reports directly to the Operations Manager and is responsible for the leadership of staff and the production of high quality, safe, timely, and cost-effective meals for all customers, in their designated environment. Incumbent is responsible for the implementation and oversight of kitchen operations including: cash handling, scheduling, staff training &amp; development, food safety &amp; sanitation, and physical safety in the day to day operation of the kitchen. This position works closely with Operations Manager(s) and fellow Supervisors on issues related to menu development and implementation, process improvement, and staff development.
The Supervisor oversees all activities associated with the execution of business within the designated environment including the leadership, development, and evaluation of direct reports. Under the leadership of the Supervisor, the food service team is expected to deliver high quality, safe, and delicious products, in a timely manner, with the highest possible level of customer service, and within given budget parameters. The Supervisor works closely with the Supply Chain Specialist to effectively manage product inventory including monitoring and adjusting par levels, order writing, product rotation, refreshing and updating product mix, monitoring sales, running promotions, and developing and executing sales strategies.
It is expected that the Food Service Supervisor maintain working knowledge of all positions within their respective area of responsibility and serves to complete job duties in the absence of hourly staff, in the interest of maintaining uninterrupted service. The incumbent can expect to spend a reasonable amount of their time performing basic kitchen functions. A presence across all shifts and consistent communication with all employees is to be maintained. This may require the Supervisor to work a mix of shifts, including first, second, and third. Additionally, the Supervisor role is responsible for satisfactory coverage of weekends and holidays, as determined to be appropriate by the Operations Manager and Director.
Required Qualifications:
<ul><li>Associate's degree in foodservice, hospitality management, business administration or related field or five years of experience in food service leadership role
</li><li>Culinary and/or professional certification or 5 years of experience working at a management level in a kitchen environment, with a proven track record of success.
</li><li>Experience with implementing and enforcing SOPs, HAACP policies and best practices related to kitchen operations
</li><li>Demonstrated ability to communicate clearly by understanding, interpreting, and relaying/delivering complex verbal and written directions
</li><li>Must be able to read (through appropriate means of translation, if required) and understand, the English language to consistently and effectively give and follow directions
</li><li>High-level math skills required for budgeting and production planning, including percentages, volume analysis, perform recipe measurement calculations, adding, subtracting, multiplying, and dividing
</li><li>Experience in utilizing computer systems, i.e., Microsoft Office Suite, Active Staffer (or other scheduling programs), Healthtouch, Workday, etc.
</li><li>Employees providing direct patient care must demonstrate competencies specific to the population served
</li><li>Serve Safe Certification or other comparable third-party food safety certification is required within 3 years of date of hire (Employees hired between 1994 to 2012 must obtain Serve Safe certification or other comparable third-party food safety certification by 1-1-2020 and maintain certification)
</li><li>If required to drive must have a valid driver's license and safe driving record. May drive to various locations to complete applicable job duties.
</li></ul>Desired Qualifications:
<ul><li>Experience in hospitality management or institutional leadership, overseeing multiple, complex business units
</li><li>Bachelor&rsquo;s degree
</li><li>Business management education including budgeting, leadership, sales, merchandising, and retail strategies
</li><li>Hospital or institutional kitchen leadership experience
</li><li>Previous experience in food supply chain and/or agriculture
</li><li>Strong organizational &amp; problem solving skills
</li><li>Innovative, detail oriented and quality conscious
</li><li>Self-motivated, independent and creative thinker
</li><li>Provides positive leadership for staff through challenging situations
</li></ul>Essential Skills &amp; Responsibilities:
Food Safety &amp; Sanitation
<ul><li>Manages the operations of foodservice staff to ensure food is prepared in proper amounts, at proper times, according to standardized menus and recipes, and served at proper temperatures in a pleasing and attractive manner
</li><li>Maintains standards of food preparation and service, sanitation, safety, and security under Hazard Analysis Critical Control Points (HACCP) conventions, Bronson&rsquo;s Environment of Care (EOC) standards, and Bronson&rsquo;s Standards of Operating Procedures (SOP) as outlined in the National Sanitation Foundation (NSF) audit
</li><li>Ensures adherence to established recipes, portion, and cost controls
</li><li>Consistently monitors, responds to, documents Temptrak alarms
</li><li>Ensures compliance with food safety, sanitation, and physical safety procedures that comply with regulatory requirements. Routinely inspects maintenance and sanitation of equipment, environment, and temperature control procedures
</li><li>Assists in planning appetizing menus that comply with minimum nutritional requirements, budget guidelines, client preferences, special meals, and culinary trends
</li></ul>Personnel Management
<ul><li>Collaborates with department leadership to screen, interview and make recommendations for hiring food service employees
</li><li>Prepares work schedules for foodservice staff and assigns tasks
</li><li>Ensures that all staff are properly trained for their position
</li><li>Encourages teamwork by creating an environment of empowerment and accountability
</li><li>Conducts regular staff meetings to inform staff of upcoming events, policy changes, concerns, and comments
</li><li>Must be able to work effectively as part of a team while maintaining a leadership role
</li><li>Ensures that all staff are doing their work properly, efficiently and safely while maintaining high quality standards
</li><li>Maintains on-going personnel development, delegation, training and cross-training relevant to job responsibilities for all staff, to ensure consistent execution of services regardless of staffing changes and vacation schedules
</li><li>Performs annual performance appraisals of hourly foodservice staff
</li><li>Ensuring workload completed within budgeted number of labor hours
Quality and Cost Control
</li></ul><ul><li>Evaluates cost reports to maintain costs within the budget
</li><li>Maintains compliance with standards, policies, and procedures set forth by federal and state regulatory agencies
</li><li>Execute action plans developed for both food and physical safety audits, as required, to maintain compliance to the Standard Operating Procedures and regulatory agencies
</li><li>Works closely with Operations Manager in identifying ways to improve efficiencies
</li><li>Ability to produce a high volume of work in a timely manner, which is accurate, complete and of high quality
</li><li>Effective decision-making skills and ability to adapt to changing work environment
</li><li>Performs timely and accurate ordering and inventory functions
</li><li>Ensures timely and accurate day-to-day food production and distribution. Resolves day to day problems quickly and efficiently as they arise
</li></ul><ul><li>Accurately forecasts meals; ensures the efficient ordering and preparation of proper quantities of food and supplies with minimal waste.
</li></ul><ul><li>Invoices &ndash; checking for accuracy, entering information on spreadsheets, coding, tracking credits/discounts and shipping charges, preparing returns and obtaining credit memos. Responding to calls/emails from vendors regarding unpaid invoices
</li><li>Incoming merchandise &ndash; setting prices, merchandising, entering price changes and new PLUs in POS
</li><li>Perform daily cash handling, bank deposits, and financial record keeping
</li><li>Check and analyze sales results by product/department for day/month/quarter &ndash; enter results on spreadsheets and send monthly sales results to finance and managers
</li></ul>Professional Development
<ul><li>Maintains continuing education requirements and serve safe certification
</li><li>Develops and implements an individualized plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and staff development programs
</li><li>Participates as member of committees or task forces related to maintaining and improving food and nutrition services
</li></ul>Other duties and responsibilities as assigned
Conditions exist more than 90% of the work time:
<ul><li>Work which is constantly and exceptionally tiring physically, mentally and/or visually
</li><li>Repetitive motion such as cutting, chopping, or otherwise manipulating hand tools
</li><li>Balancing of multiple priorities in stressful situations and busy environments
</li><li>Work requiring high levels of strength and/or stamina
</li><li>Involves regularly lifting of bulky or moderately heavy weights (i.e., up to 100 pounds), and occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
</li><li>Occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
</li><li>Uses correct body positioning, proper body mechanics to avoid injury, utilizes safe work practices (e.g. pushing vs. pulling, patient transfer/lifting devices etc.) and uses personal protective equipment when necessary &ndash; instructs Kitchen staff of the same
</li></ul><h2 class="jobSectionHeader">Shift
</h2>Variable
<h2 class="jobSectionHeader">Time Type
</h2>Full time
<h2 class="jobSectionHeader">Scheduled Weekly Hours
</h2>40
<h2 class="jobSectionHeader">Cost Center
</h2>1601 Retail Food Services (BMH)
Agency Use Policy and Agency Submittal Disclaimer
<div>Bronson Healthcare Group and its affiliates (&ldquo;Bronson&rdquo;) strictly prohibit the acceptance of unsolicited resumes from individual recruiters or third-party recruiting agencies (&quot;Recruiters&quot;) in response to job postings or word of mouth. Unsolicited resumes sent to any employee of Bronson by Recruiters, without both a valid written agreement with Bronson and a direct written request from the Bronson Talent Acquisition Department for a specific job position, will be considered the property of Bronson. Furthermore, no fees will be owed or paid to Recruiters who submit resumes for unsolicited candidates, even if those candidates are hired. This policy applies regardless of whether the Recruiter has a pre-existing agreement with Bronson. Only candidates submitted through a specific written agreement with the Bronson Talent Acquisition Department for a named position are eligible for fee consideration.
</div>Please take a moment to watch a brief video highlighting employment with Bronson!</div>

Food Service Supervisor- BMH

Jumeirah Group

<div><div>Sous Chef - Main Kitchen - Jumeirah Gulf of Bahrain Resort &amp; Spa - (2600001L)</div><div></div><div> 
About Jumeirah
Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates a portfolio of 29 exceptional properties across 11 countries in the Middle East, Europe, Asia, and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and since then the brand has become known for its distinguished beachfront resorts, esteemed city hotels, and exclusive branded residences. Jumeirah is synonymous with Arabian luxury hospitality and the ability to craft distinctive, purposeful experiences for the world&rsquo;s most discerning travellers. 
About Jumeirah Gulf of Bahrain
Located on the pristine beaches of Bahrain&rsquo;s West Coast, the resort features stunning ocean views, verdant greenery, and meandering waterways with modern, spacious rooms and suites as well as an exclusive Gulf Summer House, located directly on the beach. Guests can enjoy a variety of water sports activities, the resort&rsquo;s five pools, and book treatments at Jumeirah&rsquo;s signature Talise Spa.
About the Job:
We are currently seeking for a Sous Chef - Main Kitchen to join Jumeirah Gulf of Bahrain! You will support in ensuring smooth and efficient operation at the front office.
Experience: 5 - 8 years in a similar role within the luxury industry.
Essential: Bachelor&rsquo;s Degree in Hospitality, Culinary, Food &amp; Beverage or another relevant field.
Purpose:
You will be assisting the Executive Sous Chef to set standards and maintain them to the Jumeirah Standards.
Your main responsibilities are:<ul><li>
Establish Culinary Standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.</li><li>
Plan menus and compile recipes for food tasting to be approved by the Executive Sous Chef.</li><li>
Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book.</li><li>
Check any spoilage and ensure regular turnover of food items and inform the Executive Sous Chef.</li><li>
Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.</li><li>
During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.</li><li>
Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues.</li></ul>
About the Benefits:<ul><li>We offer an attractive tax-free salary, paid in Bahraini Dinar (BHD), the local currency of Bahrain</li><li>Supportive and inclusive work environment</li><li>Access to Learning &amp; Development programmers and clear career pathways</li><li>Opportunities for internal mobility within our global network</li><li>Colleague discounts on food, beverage, and hotel stays worldwide</li><li>Health care and insurance benefits</li><li>Locally competitive salary and incentive structure</li><li>Locally relevant benefits as determined by the property</li></ul><div> 
</div></div><div>
Primary Location: Bahrain-Manama</div><div>
Job: Culinary</div><div>
Organization: MEASA Region [Main]</div><div>
Job Posting: Jun 22, 2026, 9:13:55 AM</div></div>

Sous Chef - Main Kitchen - Jumeirah Gulf of Bahrain Resort & Spa

Marriott International

<div>Description:

Job Summary
The Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlets, Cafe, Room Service, and Employee Cafeteria while maintaining the highest standards to produce an appealing and appetizing product.
Education &amp; Experience<ul><li>
Previous supervisory responsibility preferred.</li><li>
At least 3 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field.</li><li>
Food Handlers Certification (must comply with State requirements)</li><li>
Must be able to convey information and ideas clearly.</li><li>
Must be able to evaluate and select among alternative courses of action quickly and accurately.</li><li>
Must work well in stressful high-pressure situations.</li><li>
Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity.</li><li>
Must maintain composure and objectivity under pressure.</li><li>
Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.</li><li>
Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.</li><li>
Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.</li><li>
Must be able to work with and understand financial information and data and basic arithmetic functions.</li></ul>
Requirements:
<ul><li>Approach all encounters with guests and employees in a friendly service-oriented manner.</li><li>
Maintain regular attendance in compliance with Avion Hospitality standards as required by scheduling which will vary according to the needs of the hotel.</li><li>
Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards).</li><li>
Always comply with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.</li><li>
Comply with certification requirements as applicable to position to include Food Handlers Safety etc.</li><li>
Always maintain friendly and warm demeanor.</li><li>
Have thorough working knowledge of menus and the preparation required to produce the product according to</li><li>
Avion Hospitality standards.</li><li>
Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service to ensure that guests are served promptly and efficiently during operating hours.</li><li>
Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency productivity and quality; be able to support any position in the kitchen that needs help.</li><li>
Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes.</li><li>
Supervise the preparation of food for the Employee Cafeteria as necessary.</li><li>
Ensure that all food is prepared following Avion Hospitality standard recipes.</li><li>
Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat orderly and clean.</li><li>
Supervise and assist with the breakdown of buffets and kitchen line ensuring proper storage of food and equipment at the end of each meal period.</li><li>
Ensure that all employees always practice safe work habits to avoid possible injury to self or other employees.</li><li>
Enforce all hotel policies and house rules.</li><li>
Be familiar with the hotel's emergency procedures.</li><li>
Ensure that employees are at all times attentive friendly helpful and courteous to all guests, managers and all other employees.</li><li>
Aid in the security of food items; ensure the meat locker storeroom and walk-ins are locked when not in use.</li><li>
Ensure that the Employee Break room is kept neat orderly and clean.</li><li>
Maintain the high food quality standards in the kitchen and find ways to improve upon them.</li><li>
Maintain cleanliness and organization of all storage areas.</li><li>
Assist in training staff in the operation and maintenance of all kitchen equipment.</li><li>
Attend meetings as required by management.</li><li>
Perform any other duties as requested by management.</li></ul></div>

Cook II

<div>Additional Information 
Job Number26075595 
Job CategoryFood and Beverage &amp; Culinary 
LocationConference Centre Street, West Bay, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li></ul>
<ul><li>Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the restaurant.</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items for the restaurant.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Estimates daily restaurant production needs.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul> 
Leading Kitchen Team
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul> 
Establishing and Maintaining Restaurant Kitchen Goals
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Chef de Cuisine - Steakhouse - Spanish Speaker

<div>Additional Information 
Job Number26075622 
Job CategoryFood and Beverage &amp; Culinary 
LocationZone 61, Building 31, Aba Almsan-Blumsan Street 831, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management 
<div><div>POSITION SUMMARY 
Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None 
</div><div></div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don&rsquo;t. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what&rsquo;s most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Hygiene Officer

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