Job Overview
Compensation
Type:
Hourly
Rate:
Range $18.00 - $22.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training opportunities
Flexible Schedule
Job Description
Bear Creek is a distinguished hospitality establishment that prides itself on delivering exceptional experiences to its guests through meticulous attention to quality, service, and atmosphere. As a premier venue for events and banquets, Bear Creek is dedicated to maintaining high standards in all aspects of its operations, particularly in food service. The organization fosters a welcoming culture where teamwork, professionalism, and guest satisfaction are paramount principles guiding every employee. By joining Bear Creek, associates become part of a dynamic team aligned with a mission to exceed guest expectations and create memorable moments that encourage repeat visits and glowing recommendations.
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Job Requirements
- High school diploma or equivalent
- Prior experience in banquet or commercial kitchen preferred
- Strong communication skills
- Ability to follow state sanitation and health regulations
- Detail oriented
- Organizational skills
- Ability to work both independently and in a team
- Flexibility in work schedule
- Basic culinary skills
Job Qualifications
- High school diploma or equivalent
- Previous experience in banquet or commercial kitchen environment preferred
- Knowledge of state sanitation and health regulations
- Ability to communicate effectively with team members and supervisors
- Detail oriented with strong organizational skills
- Ability to work independently and as part of a team
- Basic culinary skills and food preparation knowledge
- Ability to follow recipes and standard food production guidelines
- Flexibility to work various shifts including weekends and holidays
Job Duties
- Maintain and strictly abide by state sanitation and health regulations and hotel requirements
- Meet with head chef and sous chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- Complete opening duties including setting up workstation with required tools, equipment and supplies, inspecting cleanliness and working condition of all tools, equipment and supplies, checking production schedule and pars, establishing priority items for the day, informing the chef/sous chef of any supplies that need to be requisitioned, transporting supplies from the storeroom and stocking in designated areas
- Start prep work on items needed for the menu of the day
- Organize all various prep items needed from different areas to ensure all items are in place and ready for service
- Inform the chef/sous chef of any shortages before the item runs out
- Inform food and beverage service staff of 86'd item and amount of available menu specials throughout the meal period
- Communicate any assistance needed during busy periods to the sous chef to ensure optimum service to guests
- Maintain proper storage procedures as specified by health department and hotel requirements
- Perform closing duties such as returning all food items to the proper storage areas, wrapping, covering, labeling and dating all items being put away, straightening up and organizing all storage areas, cleaning up and wiping down food prep areas, reach-ins/walk-ins and shelves
- Return all unused and clean utensils/equipment to specified locations
- Turn off all equipment not needed for the next shift
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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