Williamsburg Landing
Williamsburg, Virginia
Description: As a member of the Dining Services team, the Hospitality Specialist - Bar & Events reports to the Catering Manager and is responsible for providing exceptional beverage, light food, and retail service in the Community Center. This role combines the skills of a bartender, mixologist, and retail clerk, and be able to do light culinary preparation. This position will also serve periodically as supervisor on duty across community dining outlets and provide event leadership as banquet captain during special functions. This position requires the ability to work independently to ensure customer service standards, safety standards, and hospitality requirements are consistently met. ESSENTIAL JOB FUNCTIONS Provides high-quality beverage service, including craft cocktails, beer, wine, and non-alcoholic drinks, ensuring consistency and responsible practices. Performs bar and café setup and breakdown, including stocking and organization of alcohol, beverages, food, and retail supplies. Prepares light food items using small equipment, following recipes and safety standards. Greets residents and guests warmly, ensuring exceptional customer service across all Community Center areas. Maintains cleanliness, organization, and appealing presentation of bar, café, and retail space. Acts as banquet captain for special events, overseeing server training, event setup, coordination, and breakdown. Assists with supervision of servers and other staff during meal service/events Serve as Dining Room Supervisor on duty as assigned for coverage across campus dining venues Responds to and resolves guest concerns; escalates issues to management as needed. Monitors inventory levels; restocks and submits orders as required. Ensures compliance with liquor laws, health and safety regulations, and company policies. Utilizes POS system for transactions and assists with training others. Performs other duties as assigned. EDUCATION AND EXPERIENCE High school diploma or equivalent required. Must be at least 21 years of age. Two or more (2+) years of hospitality service experience (bartending, restaurant, or catering), preferred Prior supervisory, team lead or banquet/event experience strongly preferred. Seller/Server of Alcohol Certification and Food Handler's Card within 30 days of hire. TIPs Certification within first year of employment. KNOWLEDGE, SKILLS, ABLITIES Comprehensive knowledge of mixology, bar operations, and current beverage trends. Knowledge of event service and banquet operations. Ability to prepare and serve light food items safely and consistently. Strong supervisory and leadership skills. Proficiency with Google Suite, Microsoft Word, and Microsoft Excel; demonstrated experience with point of sale (POS) systems Ability to work as a team or independently and be self-motivated and goal oriented with shared accountability Ability to handle multiple priorities requiring high degree of accuracy in a fast-paced environment Ability to develop and maintain customer service-oriented relationships and communicate professionally with employees, residents, guests, and vendor partners Ability to take initiative to solve problems on behalf of residents and staff members and to exercise sound professional judgment appropriately in urgent situations Ability to stand/walk for extended periods; safely lift up to 35 lbs.; bend, kneel, squat, climb stairs. Ability to work flexible shifts including evenings, weekends, and holidays. BENEFITS (Full-Time Employees) : Health, Dental & Vision Insurance FSA & HSA 403(b) Retirement Plan 529 College Savings Plan Long-Term Care Insurance Legal Resources Paid Time Off Holiday Pay Corporate Wellness Program Health Club & Spa Membership Employee Education & Training Fund Employee Assistance Program Credit Union Membership Part Time employee eligible Williamsburg Landing is a non-profit, independent community offering a vibrant lifestyle for residents. EOE/Drug Free/Tobacco Free Requirements: PIbead83f4486c-2503
Description: As a member of the Dining Services team, the Hospitality Specialist - Bar & Events reports to the Catering Manager and is responsible for providing exceptional beverage, light food, and retail service in the Community Center. This role combines the skills of a bartender, mixologist, and retail clerk, and be able to do light culinary preparation. This position will also serve periodically as supervisor on duty across community dining outlets and provide event leadership as banquet captain during special functions. This position requires the ability to work independently to ensure customer service standards, safety standards, and hospitality requirements are consistently met. ESSENTIAL JOB FUNCTIONS Provides high-quality beverage service, including craft cocktails, beer, wine, and non-alcoholic drinks, ensuring consistency and responsible practices. Performs bar and café setup and breakdown, including stocking and organization of alcohol, beverages, food, and retail supplies. Prepares light food items using small equipment, following recipes and safety standards. Greets residents and guests warmly, ensuring exceptional customer service across all Community Center areas. Maintains cleanliness, organization, and appealing presentation of bar, café, and retail space. Acts as banquet captain for special events, overseeing server training, event setup, coordination, and breakdown. Assists with supervision of servers and other staff during meal service/events Serve as Dining Room Supervisor on duty as assigned for coverage across campus dining venues Responds to and resolves guest concerns; escalates issues to management as needed. Monitors inventory levels; restocks and submits orders as required. Ensures compliance with liquor laws, health and safety regulations, and company policies. Utilizes POS system for transactions and assists with training others. Performs other duties as assigned. EDUCATION AND EXPERIENCE High school diploma or equivalent required. Must be at least 21 years of age. Two or more (2+) years of hospitality service experience (bartending, restaurant, or catering), preferred Prior supervisory, team lead or banquet/event experience strongly preferred. Seller/Server of Alcohol Certification and Food Handler's Card within 30 days of hire. TIPs Certification within first year of employment. KNOWLEDGE, SKILLS, ABLITIES Comprehensive knowledge of mixology, bar operations, and current beverage trends. Knowledge of event service and banquet operations. Ability to prepare and serve light food items safely and consistently. Strong supervisory and leadership skills. Proficiency with Google Suite, Microsoft Word, and Microsoft Excel; demonstrated experience with point of sale (POS) systems Ability to work as a team or independently and be self-motivated and goal oriented with shared accountability Ability to handle multiple priorities requiring high degree of accuracy in a fast-paced environment Ability to develop and maintain customer service-oriented relationships and communicate professionally with employees, residents, guests, and vendor partners Ability to take initiative to solve problems on behalf of residents and staff members and to exercise sound professional judgment appropriately in urgent situations Ability to stand/walk for extended periods; safely lift up to 35 lbs.; bend, kneel, squat, climb stairs. Ability to work flexible shifts including evenings, weekends, and holidays. BENEFITS (Full-Time Employees) : Health, Dental & Vision Insurance FSA & HSA 403(b) Retirement Plan 529 College Savings Plan Long-Term Care Insurance Legal Resources Paid Time Off Holiday Pay Corporate Wellness Program Health Club & Spa Membership Employee Education & Training Fund Employee Assistance Program Credit Union Membership Part Time employee eligible Williamsburg Landing is a non-profit, independent community offering a vibrant lifestyle for residents. EOE/Drug Free/Tobacco Free Requirements: PIbead83f4486c-2503
ARAMARK
Lansing, West Virginia
Job Description Adventures on the Gorge is a premier outdoor adventure destination located on the rim of the New River Gorge in West Virginia, a UNESCO World Heritage site. Offering world-class whitewater rafting, ziplining, rock climbing, and more, the resort combines thrilling experiences with cozy accommodations, exceptional dining, and breathtaking views. With a mission to create unforgettable memories, Adventures on the Gorge is the perfect place for adventurers and nature lovers alike. As a Seasonal Sous Chef for Adventures on the Gorge, this position will be directly responsible for the organization and leadership of all kitchen areas, including staff development, menu development, staff coordination, food production, food quality, consistency and presentation of product, safety / sanitation and HACCP directives. Team member will be required to support and assist with implementation of the Executive chefs and/or Aramark food and beverage initiatives, providing leadership and support for direct reports including supervisors, cooks, and other food and beverage team members. The team member will support Aramark?s food management initiatives which include, planning, production, product, process, post analysis, select and develop recipes, to ensure consistent quality, and quality standards. The team member will oversee maintenance of all kitchen equipment and small wares. This position should spend no more than 40% of their time cooking.? The team member may oversee special catering events and may also offer culinary instruction and/or demonstrations of culinary techniques. The Sous Chef directly supervises kitchen personnel while assisting the Executive Chef with hiring, discipline, performance reviews and recommends pay increases. The Sous Chef reports to the Executive Chef. Job Responsibilities Assists in the development and planning of concepts of service, policy, procedures and menus for food outlets and banquets. Provide seasonal as well as holiday and special event menu support and or recommendations to Executive Chef. Identifies, researches, develops, recommends and implements policies and procedures relating to food preparation Supervises the training and cross training of kitchen staff for different phases and levels of food preparation. Schedules the staff according to volume and assigns tasks. Interviews and hires new employees and carries out employee performance appraisals and disciplinary action. Liaises with other departments, ensuring communication and resolution of problems. Supervises, expedites and participates in food preparation for restaurants and banquets, in accordance with standards of quality, quantity, taste and presentation. Assists in the development of food specifications. Conducts and develops portion control tests for yield and quantity. Prevents spoilage and contamination of food by enforcing proper sanitation practices. Coordinates HACCP Program with all Sous Chefs, supervisors and ensures HACCP logs are accurately filed. Attends and conducts Sous Chef and supervisor?s meetings to ensure coordination of activities, and review of policies and procedures. Meets with other departments and clients to plan and coordinate food and beverage functions. Ensures compliance with departmental policies, rules and regulations. Completes Key Item Inventory 10 menu items in the kitchen department. Ensures Quick Check System is used daily for all potentially hazardous food items. Acts as Chef de Cuisine in his/her absence. Complies with the ARAMARK policies and procedures. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications AOS/BS in Culinary Arts or equivalent experience Minimum 5+ years of industry & culinary management experience in high volume food service and restaurant operations. Ability to manage in a diverse environment with focus on client and customer service Experienced and proficient in the latest sanitation and HACCP standards. Ability to control cost - food & labor Understanding, support and development of sustainable cuisine Experience in demonstration cooking Menu writing and development ability Computer literacy including word processing and presentation software People management and culinary leadership experience Personnel development and training. Organizational skills and ability to introduce or implement and execute Destinations culinary program and brand development. P&L accountability and/or contract-managed service experience is desirable. About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Job Description Adventures on the Gorge is a premier outdoor adventure destination located on the rim of the New River Gorge in West Virginia, a UNESCO World Heritage site. Offering world-class whitewater rafting, ziplining, rock climbing, and more, the resort combines thrilling experiences with cozy accommodations, exceptional dining, and breathtaking views. With a mission to create unforgettable memories, Adventures on the Gorge is the perfect place for adventurers and nature lovers alike. As a Seasonal Sous Chef for Adventures on the Gorge, this position will be directly responsible for the organization and leadership of all kitchen areas, including staff development, menu development, staff coordination, food production, food quality, consistency and presentation of product, safety / sanitation and HACCP directives. Team member will be required to support and assist with implementation of the Executive chefs and/or Aramark food and beverage initiatives, providing leadership and support for direct reports including supervisors, cooks, and other food and beverage team members. The team member will support Aramark?s food management initiatives which include, planning, production, product, process, post analysis, select and develop recipes, to ensure consistent quality, and quality standards. The team member will oversee maintenance of all kitchen equipment and small wares. This position should spend no more than 40% of their time cooking.? The team member may oversee special catering events and may also offer culinary instruction and/or demonstrations of culinary techniques. The Sous Chef directly supervises kitchen personnel while assisting the Executive Chef with hiring, discipline, performance reviews and recommends pay increases. The Sous Chef reports to the Executive Chef. Job Responsibilities Assists in the development and planning of concepts of service, policy, procedures and menus for food outlets and banquets. Provide seasonal as well as holiday and special event menu support and or recommendations to Executive Chef. Identifies, researches, develops, recommends and implements policies and procedures relating to food preparation Supervises the training and cross training of kitchen staff for different phases and levels of food preparation. Schedules the staff according to volume and assigns tasks. Interviews and hires new employees and carries out employee performance appraisals and disciplinary action. Liaises with other departments, ensuring communication and resolution of problems. Supervises, expedites and participates in food preparation for restaurants and banquets, in accordance with standards of quality, quantity, taste and presentation. Assists in the development of food specifications. Conducts and develops portion control tests for yield and quantity. Prevents spoilage and contamination of food by enforcing proper sanitation practices. Coordinates HACCP Program with all Sous Chefs, supervisors and ensures HACCP logs are accurately filed. Attends and conducts Sous Chef and supervisor?s meetings to ensure coordination of activities, and review of policies and procedures. Meets with other departments and clients to plan and coordinate food and beverage functions. Ensures compliance with departmental policies, rules and regulations. Completes Key Item Inventory 10 menu items in the kitchen department. Ensures Quick Check System is used daily for all potentially hazardous food items. Acts as Chef de Cuisine in his/her absence. Complies with the ARAMARK policies and procedures. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications AOS/BS in Culinary Arts or equivalent experience Minimum 5+ years of industry & culinary management experience in high volume food service and restaurant operations. Ability to manage in a diverse environment with focus on client and customer service Experienced and proficient in the latest sanitation and HACCP standards. Ability to control cost - food & labor Understanding, support and development of sustainable cuisine Experience in demonstration cooking Menu writing and development ability Computer literacy including word processing and presentation software People management and culinary leadership experience Personnel development and training. Organizational skills and ability to introduce or implement and execute Destinations culinary program and brand development. P&L accountability and/or contract-managed service experience is desirable. About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
