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Executive Sous Chef - The Penny Hotel Williamsburg - Brooklyn, NY 78286 https://rhgcorp.snaphire.com/job?jobmc=78286GOOGLE https://rhgcorp.snaphire.com/job?jobmc=78286GOOGLE
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Salary: YEAR USD USD

Location: The Penny Hotel Williamsburg - Brooklyn, NY USA

Type of employment : FULL_TIME

Industry: Hotel Management, Hospitality
Department: Food & Beverage
Career Level:
Work Hours: Full-time

Date Posted: 07 Jun 2024

Valid Through: 07 Jul 2024 12:00

To supervise and execute all food purchasing and preparation for all food service outlets and events ensuring standards are maintained as set forth by management. Essential Responsibilities: 1. Provides professional and courteous service at all times. 2. Schedules all associates under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines. 3. Supervises all cooking operations, including methods, portioning, and garnishing. 4. Manages physical maintenance of the kitchen/service areas and maintains standards. 5. Prepares and serves tasting meals and chef's tables in the kitchen 6. Immediately upon the conclusion of plate-up operations for a banquet, walk the ballroom to personally assess the satisfaction of the host (s) and high profile attendees. 7. Reviews all recipes regularly to ensure maximum profitability. 8. Assists the sales staff with the plTo supervise and execute all food purchasing and preparation for all food
service outlets and events ensuring standards are maintained as set forth by management.
Essential Responsibilities:
1. Provides professional and courteous service at all times.
2. Schedules all associates under his/her supervision, maintaining adequate staffing levels while
adhering to labor standards guidelines.
3. Supervises all cooking operations, including methods, portioning, and garnishing.
4. Manages physical maintenance of the kitchen/service areas and maintains standards.
5. Prepares and serves tasting meals and chef's tables in the kitchen
6. Immediately upon the conclusion of plate-up operations for a banquet, walk the ballroom to
personally assess the satisfaction of the host (s) and high profile attendees.
7. Reviews all recipes regularly to ensure maximum profitability.
8. Assists the sales staff with the planning of banquets, parties and other special events.
9. Requisitions food and equipment, giving specifications, quantities and quality descriptions.
10. Performs inventory and purchasing duties as required.
11. Receives and checks foodstuffs and supplies for quality and quantity.
12. Ensures attractive presentation of all food and dishes.
13. Prevents the spoiling and the contamination of foods by enforcing proper sanitation practices and
ensuring compliance with hotel policy and health regulations.
RHG Corporate Policies November©2012
110-700 Job Description, Executive Chef
17. Assists in the developing the annual operating budget.
18. Monitors budget.
19. Cooks and otherwise prepares food according to recipes.
20. Accommodates visitor's requests for special food items.
21. Acts as Manager on Duty as scheduled.
22. Conducts monthly department meetings.
23. Attends weekly staff meetings.
24. Completes projects as determined by the Director of Food and Beverage.
To do this kind of work, you must be able to:
Think logically to make decisions.
Interpret information in mathematical, written and diagram form, such as statistical reports, profit
and loss statements, financial statements and credit regulations.
Understand the effect policies and economic trends will have on organization's plans.
Continually make decisions based on experience and personal feelings as well as on facts and
figures.
Speak to large groups such as the Chamber of Commerce, etc.
Deal with all kinds of people ranging from civic leaders to associates and from legislators to the
general public.
Speak and write clearly and with authority.
Be available for work evenings, weekends and holidays.
Physical Demands: Lifting 20 lbs. maximum with frequent lifting and/or carrying of objects weighing up
to 10 lbs. Requires walking or standing to a significant degree, talking, hearing, seeing.
Environmental Conditions: Inside: Protection from weather conditions but not necessarily from
temperature changes. A job is considered "inside" if the worker spends approximately 75% or more of
the time inside.
RHG Corporate Policies November©2012
230-100-30 Job Description, Executive Chef
Extremes of Heat Plus Temperature Changes:
Extremes of Heat: Temperature sufficiently high to cause marked
bodily discomfort unless the worker is provided with exceptional
protection.
Temperature Changes: Variations in temperature which are
sufficiently marked and abrupt to cause noticeable bodily reactions.
Math Skills: Requires mathematical development sufficient to be able to: Compute discount, interest,
profit and loss, commission, markups and selling price, ratio and proportion, and percentages. Calculate
surface, volumes, weights and measures.
Language Skills: Must have developed language skills to the point to be able to: Read and understand
instructions, safety rules, etc. Write reports with proper format, punctuation, spelling and grammar,
using all parts of speech. Speak with poise, voice control and confidence using correct English and well
modulated voice.
Relationships to Data, People and Things:
Data:
People:
Things:
Coordinating: Determining time, place and sequence of operations or action to be
taken on the basis of analysis of data; executing determination and/or reporting on
events.
Speak-Signaling: Talking with and/or signaling people to convey or exchange
information. Includes giving assignments and/or directions to helpers or assistants.
Precision Working: Using body members and/or tools or work aids to work,
move, guide or place objects or materials in situations where ultimate
responsibility for the attainment of standard occurs and selection of appropriate
tools, objects or materials and the adjustment of the tool to the task require
exercise of considerable judgment.
Specific Vocational Preparation: SpeTo supervise and execute all food purchasing and preparation for all food
service outlets and events ensuring standards are maintained as set forth by management.
Essential Responsibilities:
1. Provides professional and courteous service at all times.
2. Schedules all associates under his/her supervision, maintaining adequate staffing levels while
adhering to labor standards guidelines.
3. Supervises all cooking operations, including methods, portioning, and garnishing.
4. Manages physical maintenance of the kitchen/service areas and maintains standards.
5. Prepares and serves tasting meals and chef's tables in the kitchen
6. Immediately upon the conclusion of plate-up operations for a banquet, walk the ballroom to
personally assess the satisfaction of the host (s) and high profile attendees.
7. Reviews all recipes regularly to ensure maximum profitability.
8. Assists the sales staff with the planning of banquets, parties and other special events.
9. Requisitions food and equipment, giving specifications, quantities and quality descriptions.
10. Performs inventory and purchasing duties as required.
11. Receives and checks foodstuffs and supplies for quality and quantity.
12. Ensures attractive presentation of all food and dishes.
13. Prevents the spoiling and the contamination of foods by enforcing proper sanitation practices and
ensuring compliance with hotel policy and health regulations.
RHG Corporate Policies November©2012
110-700 Job Description, Executive Chef
17. Assists in the developing the annual operating budget.
18. Monitors budget.
19. Cooks and otherwise prepares food according to recipes.
20. Accommodates visitor's requests for special food items.
21. Acts as Manager on Duty as scheduled.
22. Conducts monthly department meetings.
23. Attends weekly staff meetings.
24. Completes projects as determined by the Director of Food and Beverage.
To do this kind of work, you must be able to:
Think logically to make decisions.
Interpret information in mathematical, written and diagram form, such as statistical reports, profit
and loss statements, financial statements and credit regulations.
Understand the effect policies and economic trends will have on organization's plans.
Continually make decisions based on experience and personal feelings as well as on facts and
figures.
Speak to large groups such as the Chamber of Commerce, etc.
Deal with all kinds of people ranging from civic leaders to associates and from legislators to the
general public.
Speak and write clearly and with authority.
Be available for work evenings, weekends and holidays.
Physical Demands: Lifting 20 lbs. maximum with frequent lifting and/or carrying of objects weighing up
to 10 lbs. Requires walking or standing to a significant degree, talking, hearing, seeing.
Environmental Conditions: Inside: Protection from weather conditions but not necessarily from
temperature changes. A job is considered "inside" if the worker spends approximately 75% or more of
the time inside.
RHG Corporate Policies November©2012
230-100-30 Job Description, Executive Chef
Extremes of Heat Plus Temperature Changes:
Extremes of Heat: Temperature sufficiently high to cause marked
bodily discomfort unless the worker is provided with exceptional
protection.
Temperature Changes: Variations in temperature which are
sufficiently marked and abrupt to cause noticeable bodily reactions.
Math Skills: Requires mathematical development sufficient to be able to: Compute discount, interest,
profit and loss, commission, markups and selling price, ratio and proportion, and percentages. Calculate
surface, volumes, weights and measures.
Language Skills: Must have developed language skills to the point to be able to: Read and understand
instructions, safety rules, etc. Write reports with proper format, punctuation, spelling and grammar,
using all parts of speech. Speak with poise, voice control and confidence using correct English and well
modulated voice.
Relationships to Data, People and Things:
Data:
People:
Things:
Coordinating: Determining time, place and sequence of operations or action to be
taken on the basis of analysis of data; executing determination and/or reporting on
events.
Speak-Signaling: Talking with and/or signaling people to convey or exchange
information. Includes giving assignments and/or directions to helpers or assistants.
Precision Working: Using body members and/or tools or work aids to work,
move, guide or place objects or materials in situations where ultimate
responsibility for the attainment of standard occurs and selection of appropriate
tools, objects or materials and the adjustment of the tool to the task require
exercise of considerable judgment.
Specific Vocational Preparation: Specific vocational training includes an occupationally significant
combination of: vocational education, apprentice training, in-plant training, on-the-job training, or
essential experience in less responsible jobs which lead to the higher job or serving in other jobs. Over 4
years up to and including 10 years. A 2-year culinary degree preferred.
This job description is not an exclusive or exhaustive list of all job functions that an associate in this
position may be asked to perform from time to time.cific vocational training includes an occupationally significant
combination of: vocational education, apprentice training, in-plant training, on-the-job training, or
essential experience in less responsible jobs which lead to the higher job or serving in other jobs. Over 4
years up to and including 10 years. A 2-year culinary degree preferred.
This job description is not an exclusive or exhaustive list of all job functions that an associate in this
position may be asked to perform from time to time.anning of banquets, parties and other special events. 9. Requisitions food and equipment, giving specifications, quantities and quality descriptions. 10. Performs inventory and purchasing duties as required. 11. Receives and checks foodstuffs and supplies for quality and quantity. 12. Ensures attractive presentation of all food and dishes. 13. Prevents the spoiling and the contamination of foods by enforcing proper sanitation practices and ensuring compliance with hotel policy and health regulations. RHG Corporate Policies November©2012 110-700 Job Description, Executive Chef 17. Assists in the developing the annual operating budget. 18. Monitors budget. 19. Cooks and otherwise prepares food according to recipes. 20. Accommodates visitor's requests for special food items. 21. Acts as Manager on Duty as scheduled. 22. Conducts monthly department meetings. 23. Attends weekly staff meetings. 24. Completes projects as determined by the Director of Food and Beverage. To do this kind of work, you must be able to: Think logically to make decisions. Interpret information in mathematical, written and diagram form, such as statistical reports, profit and loss statements, financial statements and credit regulations. Understand the effect policies and economic trends will have on organization's plans. Continually make decisions based on experience and personal feelings as well as on facts and figures. Speak to large groups such as the Chamber of Commerce, etc. Deal with all kinds of people ranging from civic leaders to associates and from legislators to the general public. Speak and write clearly and with authority. Be available for work evenings, weekends and holidays. Physical Demands: Lifting 20 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 10 lbs. Requires walking or standing to a significant degree, talking, hearing, seeing. Environmental Conditions: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75% or more of the time inside. RHG Corporate Policies November©2012 230-100-30 Job Description, Executive Chef Extremes of Heat Plus Temperature Changes: Extremes of Heat: Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection. Temperature Changes: Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions. Math Skills: Requires mathematical development sufficient to be able to: Compute discount, interest, profit and loss, commission, markups and selling price, ratio and proportion, and percentages. Calculate surface, volumes, weights and measures. Language Skills: Must have developed language skills to the point to be able to: Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling and grammar, using all parts of speech. Speak with poise, voice control and confidence using correct English and well modulated voice. Relationships to Data, People and Things: Data: People: Things: Coordinating: Determining time, place and sequence of operations or action to be taken on the basis of analysis of data; executing determination and/or reporting on events. Speak-Signaling: Talking with and/or signaling people to convey or exchange information. Includes giving assignments and/or directions to helpers or assistants. Precision Working: Using body members and/or tools or work aids to work, move, guide or place objects or materials in situations where ultimate responsibility for the attainment of standard occurs and selection of appropriate tools, objects or materials and the adjustment of the tool to the task require exercise of considerable judgment. Specific Vocational Preparation: Specific vocational training includes an occupationally significant combination of: vocational education, apprentice training, in-plant training, on-the-job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs. Over 4 years up to and including 10 years. A 2-year culinary degree preferred. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

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Executive Sous Chef - The Penny Hotel Williamsburg - Brooklyn, NY

To supervise and execute all food purchasing and preparation for all food service outlets and events ensuring standards are maintained as set forth by management. Essential Responsibilities: 1. Provides professional and courteous service at all times. 2. Schedules all associates under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines. 3. Supervises all cooking operations, including methods, portioning, and garnishing. 4. Manages physical maintenance of the kitchen/service areas and maintains standards. 5. Prepares and serves tasting meals and chef's tables in the kitchen 6. Immediately upon the conclusion of plate-up operations for a banquet, walk the ballroom to personally assess the satisfaction of the host (s) and high profile attendees. 7. Reviews all recipes regularly to ensure maximum profitability. 8. Assists the sales staff with the plTo supervise and execute all food purchasing and preparation for all food
service outlets and events ensuring standards are maintained as set forth by management.
Essential Responsibilities:
1. Provides professional and courteous service at all times.
2. Schedules all associates under his/her supervision, maintaining adequate staffing levels while
adhering to labor standards guidelines.
3. Supervises all cooking operations, including methods, portioning, and garnishing.
4. Manages physical maintenance of the kitchen/service areas and maintains standards.
5. Prepares and serves tasting meals and chef's tables in the kitchen
6. Immediately upon the conclusion of plate-up operations for a banquet, walk the ballroom to
personally assess the satisfaction of the host (s) and high profile attendees.
7. Reviews all recipes regularly to ensure maximum profitability.
8. Assists the sales staff with the planning of banquets, parties and other special events.
9. Requisitions food and equipment, giving specifications, quantities and quality descriptions.
10. Performs inventory and purchasing duties as required.
11. Receives and checks foodstuffs and supplies for quality and quantity.
12. Ensures attractive presentation of all food and dishes.
13. Prevents the spoiling and the contamination of foods by enforcing proper sanitation practices and
ensuring compliance with hotel policy and health regulations.
RHG Corporate Policies November©2012
110-700 Job Description, Executive Chef
17. Assists in the developing the annual operating budget.
18. Monitors budget.
19. Cooks and otherwise prepares food according to recipes.
20. Accommodates visitor's requests for special food items.
21. Acts as Manager on Duty as scheduled.
22. Conducts monthly department meetings.
23. Attends weekly staff meetings.
24. Completes projects as determined by the Director of Food and Beverage.
To do this kind of work, you must be able to:
Think logically to make decisions.
Interpret information in mathematical, written and diagram form, such as statistical reports, profit
and loss statements, financial statements and credit regulations.
Understand the effect policies and economic trends will have on organization's plans.
Continually make decisions based on experience and personal feelings as well as on facts and
figures.
Speak to large groups such as the Chamber of Commerce, etc.
Deal with all kinds of people ranging from civic leaders to associates and from legislators to the
general public.
Speak and write clearly and with authority.
Be available for work evenings, weekends and holidays.
Physical Demands: Lifting 20 lbs. maximum with frequent lifting and/or carrying of objects weighing up
to 10 lbs. Requires walking or standing to a significant degree, talking, hearing, seeing.
Environmental Conditions: Inside: Protection from weather conditions but not necessarily from
temperature changes. A job is considered "inside" if the worker spends approximately 75% or more of
the time inside.
RHG Corporate Policies November©2012
230-100-30 Job Description, Executive Chef
Extremes of Heat Plus Temperature Changes:
Extremes of Heat: Temperature sufficiently high to cause marked
bodily discomfort unless the worker is provided with exceptional
protection.
Temperature Changes: Variations in temperature which are
sufficiently marked and abrupt to cause noticeable bodily reactions.
Math Skills: Requires mathematical development sufficient to be able to: Compute discount, interest,
profit and loss, commission, markups and selling price, ratio and proportion, and percentages. Calculate
surface, volumes, weights and measures.
Language Skills: Must have developed language skills to the point to be able to: Read and understand
instructions, safety rules, etc. Write reports with proper format, punctuation, spelling and grammar,
using all parts of speech. Speak with poise, voice control and confidence using correct English and well
modulated voice.
Relationships to Data, People and Things:
Data:
People:
Things:
Coordinating: Determining time, place and sequence of operations or action to be
taken on the basis of analysis of data; executing determination and/or reporting on
events.
Speak-Signaling: Talking with and/or signaling people to convey or exchange
information. Includes giving assignments and/or directions to helpers or assistants.
Precision Working: Using body members and/or tools or work aids to work,
move, guide or place objects or materials in situations where ultimate
responsibility for the attainment of standard occurs and selection of appropriate
tools, objects or materials and the adjustment of the tool to the task require
exercise of considerable judgment.
Specific Vocational Preparation: SpeTo supervise and execute all food purchasing and preparation for all food
service outlets and events ensuring standards are maintained as set forth by management.
Essential Responsibilities:
1. Provides professional and courteous service at all times.
2. Schedules all associates under his/her supervision, maintaining adequate staffing levels while
adhering to labor standards guidelines.
3. Supervises all cooking operations, including methods, portioning, and garnishing.
4. Manages physical maintenance of the kitchen/service areas and maintains standards.
5. Prepares and serves tasting meals and chef's tables in the kitchen
6. Immediately upon the conclusion of plate-up operations for a banquet, walk the ballroom to
personally assess the satisfaction of the host (s) and high profile attendees.
7. Reviews all recipes regularly to ensure maximum profitability.
8. Assists the sales staff with the planning of banquets, parties and other special events.
9. Requisitions food and equipment, giving specifications, quantities and quality descriptions.
10. Performs inventory and purchasing duties as required.
11. Receives and checks foodstuffs and supplies for quality and quantity.
12. Ensures attractive presentation of all food and dishes.
13. Prevents the spoiling and the contamination of foods by enforcing proper sanitation practices and
ensuring compliance with hotel policy and health regulations.
RHG Corporate Policies November©2012
110-700 Job Description, Executive Chef
17. Assists in the developing the annual operating budget.
18. Monitors budget.
19. Cooks and otherwise prepares food according to recipes.
20. Accommodates visitor's requests for special food items.
21. Acts as Manager on Duty as scheduled.
22. Conducts monthly department meetings.
23. Attends weekly staff meetings.
24. Completes projects as determined by the Director of Food and Beverage.
To do this kind of work, you must be able to:
Think logically to make decisions.
Interpret information in mathematical, written and diagram form, such as statistical reports, profit
and loss statements, financial statements and credit regulations.
Understand the effect policies and economic trends will have on organization's plans.
Continually make decisions based on experience and personal feelings as well as on facts and
figures.
Speak to large groups such as the Chamber of Commerce, etc.
Deal with all kinds of people ranging from civic leaders to associates and from legislators to the
general public.
Speak and write clearly and with authority.
Be available for work evenings, weekends and holidays.
Physical Demands: Lifting 20 lbs. maximum with frequent lifting and/or carrying of objects weighing up
to 10 lbs. Requires walking or standing to a significant degree, talking, hearing, seeing.
Environmental Conditions: Inside: Protection from weather conditions but not necessarily from
temperature changes. A job is considered "inside" if the worker spends approximately 75% or more of
the time inside.
RHG Corporate Policies November©2012
230-100-30 Job Description, Executive Chef
Extremes of Heat Plus Temperature Changes:
Extremes of Heat: Temperature sufficiently high to cause marked
bodily discomfort unless the worker is provided with exceptional
protection.
Temperature Changes: Variations in temperature which are
sufficiently marked and abrupt to cause noticeable bodily reactions.
Math Skills: Requires mathematical development sufficient to be able to: Compute discount, interest,
profit and loss, commission, markups and selling price, ratio and proportion, and percentages. Calculate
surface, volumes, weights and measures.
Language Skills: Must have developed language skills to the point to be able to: Read and understand
instructions, safety rules, etc. Write reports with proper format, punctuation, spelling and grammar,
using all parts of speech. Speak with poise, voice control and confidence using correct English and well
modulated voice.
Relationships to Data, People and Things:
Data:
People:
Things:
Coordinating: Determining time, place and sequence of operations or action to be
taken on the basis of analysis of data; executing determination and/or reporting on
events.
Speak-Signaling: Talking with and/or signaling people to convey or exchange
information. Includes giving assignments and/or directions to helpers or assistants.
Precision Working: Using body members and/or tools or work aids to work,
move, guide or place objects or materials in situations where ultimate
responsibility for the attainment of standard occurs and selection of appropriate
tools, objects or materials and the adjustment of the tool to the task require
exercise of considerable judgment.
Specific Vocational Preparation: Specific vocational training includes an occupationally significant
combination of: vocational education, apprentice training, in-plant training, on-the-job training, or
essential experience in less responsible jobs which lead to the higher job or serving in other jobs. Over 4
years up to and including 10 years. A 2-year culinary degree preferred.
This job description is not an exclusive or exhaustive list of all job functions that an associate in this
position may be asked to perform from time to time.cific vocational training includes an occupationally significant
combination of: vocational education, apprentice training, in-plant training, on-the-job training, or
essential experience in less responsible jobs which lead to the higher job or serving in other jobs. Over 4
years up to and including 10 years. A 2-year culinary degree preferred.
This job description is not an exclusive or exhaustive list of all job functions that an associate in this
position may be asked to perform from time to time.anning of banquets, parties and other special events. 9. Requisitions food and equipment, giving specifications, quantities and quality descriptions. 10. Performs inventory and purchasing duties as required. 11. Receives and checks foodstuffs and supplies for quality and quantity. 12. Ensures attractive presentation of all food and dishes. 13. Prevents the spoiling and the contamination of foods by enforcing proper sanitation practices and ensuring compliance with hotel policy and health regulations. RHG Corporate Policies November©2012 110-700 Job Description, Executive Chef 17. Assists in the developing the annual operating budget. 18. Monitors budget. 19. Cooks and otherwise prepares food according to recipes. 20. Accommodates visitor's requests for special food items. 21. Acts as Manager on Duty as scheduled. 22. Conducts monthly department meetings. 23. Attends weekly staff meetings. 24. Completes projects as determined by the Director of Food and Beverage. To do this kind of work, you must be able to: Think logically to make decisions. Interpret information in mathematical, written and diagram form, such as statistical reports, profit and loss statements, financial statements and credit regulations. Understand the effect policies and economic trends will have on organization's plans. Continually make decisions based on experience and personal feelings as well as on facts and figures. Speak to large groups such as the Chamber of Commerce, etc. Deal with all kinds of people ranging from civic leaders to associates and from legislators to the general public. Speak and write clearly and with authority. Be available for work evenings, weekends and holidays. Physical Demands: Lifting 20 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 10 lbs. Requires walking or standing to a significant degree, talking, hearing, seeing. Environmental Conditions: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75% or more of the time inside. RHG Corporate Policies November©2012 230-100-30 Job Description, Executive Chef Extremes of Heat Plus Temperature Changes: Extremes of Heat: Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection. Temperature Changes: Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions. Math Skills: Requires mathematical development sufficient to be able to: Compute discount, interest, profit and loss, commission, markups and selling price, ratio and proportion, and percentages. Calculate surface, volumes, weights and measures. Language Skills: Must have developed language skills to the point to be able to: Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling and grammar, using all parts of speech. Speak with poise, voice control and confidence using correct English and well modulated voice. Relationships to Data, People and Things: Data: People: Things: Coordinating: Determining time, place and sequence of operations or action to be taken on the basis of analysis of data; executing determination and/or reporting on events. Speak-Signaling: Talking with and/or signaling people to convey or exchange information. Includes giving assignments and/or directions to helpers or assistants. Precision Working: Using body members and/or tools or work aids to work, move, guide or place objects or materials in situations where ultimate responsibility for the attainment of standard occurs and selection of appropriate tools, objects or materials and the adjustment of the tool to the task require exercise of considerable judgment. Specific Vocational Preparation: Specific vocational training includes an occupationally significant combination of: vocational education, apprentice training, in-plant training, on-the-job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs. Over 4 years up to and including 10 years. A 2-year culinary degree preferred. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Job Details

Reference # 78286
Posted on 07 Jun 2024
Closes on 07 Jul 2024 12:00
Location(s) The Penny Hotel Williamsburg - Brooklyn, NY
Department Food & Beverage
Career level
Hours/Status Full-time
Salary Range $81,296
More details (document)
ApplyPrintEmail this job to a friend
Link for schema : https://rhgcorp.snaphire.com/jobdetails?jobmc=78286GOOGLE