Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $56,282.00 - $62,535.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Holiday pay
meal benefits
transportation benefits
401(k) retirement plan
Company paid life insurance
Tuition Reimbursement
Employee assistance program
training and career growth opportunities
Referral program
Job Description
Emeril's Table, located within the Louis Armstrong New Orleans International Airport, is a prominent dining establishment operated by HMSHost, a leading provider of food and beverage services in travel venues worldwide. Situated strategically at Terminal 2, Concourse B, Gate B10, Emeril's Table offers travelers and visitors a distinctive culinary experience that combines quality, convenience, and the vibrant flavor of New Orleans inspired cuisine. HMSHost is renowned for its commitment to delivering superior guest satisfaction through exceptional food service, innovative dining concepts, and a strong focus on employee development and well-being.
As a part of HMSHost's dynamic team, this opportunit... Show More
As a part of HMSHost's dynamic team, this opportunit... Show More
Job Requirements
- High School diploma or general education development (GED) diploma
- post-secondary culinary training preferred
- 3 to 5 years experience with kitchen operations and staff supervision
- certified in Serve Safe Management certification course
- demonstrate team management, delegation, issue resolution, coaching skills and ability to motivate others
- demonstrate organization and multi-project time/issue management
- ability to speak, read and comprehend instructions and policy documents, and converse comfortably with individuals
Job Qualifications
- High School diploma or general education development (GED) diploma
- post-secondary culinary training preferred
- brand certification a plus
- 3 to 5 years experience with kitchen operations and staff supervision
- certified in Serve Safe Management certification course
- demonstrate team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
- demonstrate organization and multi-project time/issue management
- ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals
Job Duties
- Assist in supervising the day to day activities of kitchen staff, assign responsibilities for specified work, and set deadlines to ensure the timely completion of work
- promote safety and sanitation, inspect all food products handling, establish and maintain safe practices, and follow HACCP procedures
- assist with menu planning, inventory, and managing of supplies
- maintain effective cost control, service and quality standards to produce maximum sales and profits
- comply with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensure on a daily basis that all products are prepared and presented in accordance with brand or company standards
- serve as a resource to others in the resolution of complex problems and issues
- provide recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen
- maintain effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, including performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs
- provide the highest quality of customer service to customers, including ensuring proper training of all staff and supporting associates to ensure customer satisfaction and product quality
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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