[INSPIRE Entertainment ​Resort] ​ ​ *2024 대한민국 ​일자리 으뜸기업 선정*

인스파이어 엔터테인먼트 ​리조트는 ​다채로운 시설과 ​콘텐츠가 살아 숨 ​쉬는 초대형 ​복합 ​리조트로서, 엔터테인먼트 ​리조트의 ​새로운 ​기준을 제시합니다.

그 중심에는 ​각기 ​다른 콘셉트로 구성된 ​세 ​개 ​동의 5성급 호텔(총 ​1,275개 객실)이 ​있습니다. ​이를 중심으로 ​15,000석 규모의 ​국내 ​최초 공연 아레나, ​1년 내내 ​여름의 햇살을 만끽할 수 있는 유리 돔 형태의 실내 워터파크가 자리합니다. 또한 국내 최대 규모의 호텔 볼룸을 보유한 최첨단 설비의 연회장, 최대 3만 명이 다양한 액티베이션을 즐길 수 있는 야외 엔터테인먼트 공원, 국내 최대의 외국인 전용 카지노는 인스파이어를 여행의 목적지로 선택하는 중요한 이유가 될 것입니다.

150m 길이의 초 고화질 LED 천장에서 지금까지 만나보지 못한 시각적 경험이 펼쳐지는 디지털 엔터테인먼트 거리인 오로라, 쇼핑∙다이닝∙엔터테인먼트 시설을 결합한 인스파이어 몰 등, 모든 시설을 잠깐씩 둘러만 보기에도 하루가 모자랄 정도로 이곳에는 다양한 볼거리와 즐길 거리로 가득 차 있습니다.

공식 홈페이지: https://www.inspirekorea.com/

LinkedIn Page: https://www.linkedin.com/company/inspireer

직무 소개 영상 "INSPIRING Worlds, INSPIRING People"  

Resort (Non-Gaming) 직무

https://www.youtube.com/watch?v=5yrpXotxJWE

https://www.youtube.com/watch?v=x3Wnoj25EWQ&t=78s

Casino (Gaming) 직무

https://www.youtube.com/watch?v=o8GBjh5Pncc 

https://www.youtube.com/watch?v=bLiFcicXtQo 

Position : Chef de Cuisine_Pastry & Bakery (Pastry/Bakery, 10년 이상)

[HR Talk]

INPSIRE Entertainment Resort에서 Culinary팀에서 Pastry 및 Bakery Product을 담당해주실 Chef de Cuisine_Pastry & Bakery 를 채용합니다. 최소 10년 이상 5성급 호텔 및 럭셔리 호텔 또는 대규모 복합 리조트 등의 업장에서 근무해 오신 제과 제빵 경력자 중 최근 5~8년 이상 현업에서 Part Leader 레벨 이상(예 : Sous Chef & Above)으로 근무해보신 분에 한하여 지원 가능하며, 글로벌 호텔 체인 및 럭셔리 호텔, 국제 행사 등을 직접 리딩해보신 경험이 있으신 분은 우대합니다. 자세한 사항은 아래의 Job Description을 참고해 주시기 바랍니다.

[Position Summary]

The Chef de Cuisine_Pastry & Bakery will take council and direction from the Executive Chef(or Executive Sous Chef) to Be responsible for Pastry/Bakery Kitchen operations, including menu planning, recipe development, ordering and inventory management, staff management, and quality control. The Chef de Cuisine_Pastry & Bakery ensures that all pastry items are produced to the highest standards and that the pastry kitchen runs smoothly and efficiently.

The Chef de Cuisine_Pastry & Bakery will proactively co-leading the Pastry/Bakery Kitchen for a variety of all Outlet functions from client tastings all the way to multiple thousand-person VIP events/galas. They will be responsible for leadership, training, and quality control in the execution of the Pastry/Bakery Kitchen team. This role requires creativity, strong leadership, and the ability to facilitate large-volume production for both on-property events and off-premise catering.

The Chef de Cuisine is responsible for maintaining kitchen hygiene, adhering to health and safety regulations, and managing food costs.  Ensures that all guests contact culinary employees and always provides exceptional guest service. Ensures that employees also provide excellent service to internal customers in other departments as appropriate. They will be responsible for leadership, training, and quality control in the execution of the culinary team. The Chef de Cuisine plans, organizes, controls, and directs the work of employees in the Kitchen Department responsible for food preparation of the Main Kitchen while

ensuring superior quality and consistency.

[Primary Duties & Responsibilities]

Includes but not limited to:

• Plan and develop Bakery menus, bread, and other baked goods, that meet the restaurant's standards and appeal to customers.
• Develop and test new Bakery recipes and techniques.
• Manage inventory and order ingredients and supplies for the Bakery kitchen.
• Ensure the Bakery kitchen meets all health, safety, and Oversee the daily operations of the Main Kitchen, ensuring food quality, presentation, and consistency of taste.
• Develop, plan, and create menus that incorporate authentic Main Kitchen ingredients, and cooking techniques.
• Manage food inventory, and food cost, and ensure proper utilization of ingredients.
• Collaborate with the restaurant manager and front-of-house staff to ensure a smooth and efficient operation.
• Plan, coordinate & implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring.
• Control and coordinate stock holding levels to ensure optimum use of working capital. Achieve specific stock levels, ensuring adequate monitoring procedures are in place.
• Trains, develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented and create decorative food displays.
• Ensures compliance with food handling and sanitation standards.
• Ensures all equipment in the Main Kitchen is properly maintained and in working order in accordance with local Health department and resort standards.
• Coordinates with the purchasing department for the acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Review weekly and monthly schedules to meet forecast and budget.
• Attend the daily morning meetings and other administrative sessions.
• Identifies the developmental needs of kitchen staff and provides coaching, and mentoring, and helps them to improve their knowledge or skills.
• Inspire, lead, and coach the culinary team toward achieving exceptional guest service and employee satisfaction results.
• Execute all assigned tasks as directed and delegated by his or her supervisors or Manager.
• Performs all duties of kitchen associates as required.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and the right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Effectively investigates, reports, and follows up on associates’ accidents.
• To be responsible for asset management of all outlet property and facilities.
• Periodically plan outside the Associate’s activity to promote teamwork.
• To implement a departmental daily “30-minute” training program.
• Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Enforce the INSPIRE food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Responds to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.
• Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.
• Maintain F&B concepts and Mission standards for preparation & presentation.
• Promote positive inter-departmental relations through candid communication and cooperation.

Minimum Education and Qualifications:

• Minimum 10 years previous experience in a high volume, complex casino/hotel (Integrated Resort) environment or a recognized five-star luxury hotel
• In-depth skills and knowledge of all kitchen operations, especially large volume production or prior Main Kitchen experience, preferably within hotels
• Possess strong leadership, communication, organization, and relationship skills.
• Experience with training, basic financial management, and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast-paced customer service environment.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• Proven leadership experience in a Pre-Opening project, with a passion to provide exemplary guest service.
• Excellent written and verbal communication skills
• Excellent organizational and multi-tasking skills
• Proficient in general computer knowledge.
• Culinary education and/or on-the-job training, independent restaurant experience is preferred.
• Geographic and schedule flexibility preferred.

SPECIFIC DUTIES:

• Execute all assigned tasks as directed and delegated from his or her supervisors or Manager.
• Supervises Pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
• Performs all duties of kitchen associates as required.
• Recognizes superior quality products, presentations, and flavor.
• Maintains food preparation handling and correct storage standards.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with all local, state, and federal (Health Department) regulations.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Effectively investigates, reports and follows-up on associates’ accidents.
• To be responsible for asset management of all outlet property and facilities.
• Periodically plan outside Associates activity to promote teamwork.
• To implement a departmental daily “30 Minute” training program.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Enforce the INSPIRE food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
• Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.
• Maintain F&B concepts and Mission standards for preparation & presentation.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Follow and implement Prime times during operation hours.
• Perform any reasonable request made by the management which is not life threatening or against the law.
• Above all. To lead by example through a “hands on” approach to motivate our associate to excel.

Physical Demands and Work Environment:

• Must be able to walk or stand for extended periods of time.

• Must be able to work flexible hours including weekends, holidays, and late nights.

• Ability to work on your feet for eight hours or more.

• Must be willing to travel locally and regionally to conduct business, and occasional travel within Korea. (해외 여행의 결격 사유가 없는 자)

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. INSPIRE Integrated Resort reserves the right to make changes in the above job description whenever necessary.

[상세 직무기술서 및 지원방법]

INSPIRE 공식채용페이지를 통해 직접 지원 및 지원 페이지 내 국영문 통합 이력서(word 또는 PDF ) 업로드하여 지원

[지원시 유의사항]

‘채용 절차의 공정화의 관한 법률(이하 채용절차법)’에 의거하여,

• 자격증, 학위 등 증빙 자료는 추후 요청 시 제출하게 됩니다.
• 이력서에 주민등록번호, 가족사항 등의 개인 정보를 기재하지 마시기 바랍니다.
• 장애인 및 보훈 해당자는 관련 법에 의거, 우대합니다 (추후 증빙 제출)
• 지원서 내용 중 허위사실이 있는 경우에는 합격이 취소 될 수 있습니다.
• 타이틀과 내부 보상체계는 무관할 수 있으며, 담당업무 및 직급은 지원자의 경력과 경험 등을 종합적으로 평가 후 최종 합격 통지 전 채용담당자를 통해 커뮤니케이션 될 예정입니다.
• 채용 및 업무 수행과 관련하여 요구되는 법령상 자격이 갖추어지지 않은 경우 채용이 제한될 수 있습니다.

*당사는 ‘채용절차의 공정화에 관한 법률'에 의거, 채용 과정 중 업무와 무관한 일체의 개인신상정보를 묻거나 요구하지 않으며, 공식 채용페이지를 제외한 수단으로 일체의 개인정보를 수집하지 않습니다.*

[채용일정 및 참고사항]

~채용 시 마감(모집완료시 조기 마감될 수 있습니다)

*지원 후 30일 이내 서류전형 결과 미 통보시 서류 전형 탈락으로 간주되며, 최종 전형 결과는 전형 마감 후 자체 채용페이지를 통해 고지됩니다.*

[채용과정]

서류전형 -> 채용담당자 인터뷰 -> Business 인터뷰(2회 이상) -> 평판조회 -> On-Boarding

(상황에 따라 인터뷰 절차가 추가 및 변경될 수 있습니다.)

[복리후생]

복지포인트, 스페셜휴가, 출퇴근편의 제공(기숙사/통근버스/통근보조비), 임직원 및 가족 단체보험, 임직원 건강검진 프로그램운영, 리조트 임직원 할인 등.

• 직무 및 직급에 따라 상이할 수 있으며, 회사 정책에 따라 변동될 수 있습니다.

[인재모집 업체 관계자는 아래 내용을 주의하여 읽어주세요]

Inspire Integrated Resort Co., Ltd.,는 오픈 된 포지션에 대해 의뢰하지 않은 인재모집업체 (헤드헌터, 서치펌 등)의 도움을 받지 않습니다. 해당 포지션에 대한 유효한 서면 의뢰 요청 없이 인재모집 업체가 자의적으로 당사의 직원에게 제출한 모든 이력서는 당사의 재산으로 간주됩니다. 또한 기존에 당사와 계약이 체결된 인재모집업체라 하여도 직접적으로 서면 의뢰한 직위에 대해서만 유효하며, 그렇지 않을 경우 대행업체가 추천하여 당사가 고용한 후보자가 있더라도 수수료가 지급되지 않음을 유념하여 주시기 바랍니다.