Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $22.00 - $24.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal allowance
uniform provided
Career development opportunities
Job Description
Our esteemed hospitality establishment is located in the heart of one of the world's most renowned culinary destinations. This is a premier hotel and resort that prides itself on providing an outstanding dining experience to its guests, combining exceptional service with high culinary standards. Known for integrating the best of local produce and farm-to-table practices, the hotel offers an environment that nurtures culinary talent and encourages growth within the team. With a commitment to quality, sustainability, and guest satisfaction, the resort delivers an extraordinary food and beverage experience that reflects the rich culture and diverse flavors of the region.
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Job Requirements
- Minimum of 2 years of professional kitchen experience in a hotel, resort, or high-volume restaurant
- solid knife skills
- ability to read and scale recipes and follow prep sheets
- must obtain a valid food-handler card within 30 days of hire
- physical stamina to stand for long periods and lift up to 50 lbs
- availability to work nights, weekends, and holidays
- collaborative attitude and strong work ethic
- openness to learning from senior culinary staff
Job Qualifications
- Minimum of 2 years professional kitchen experience in a hotel, resort, or high-volume restaurant
- solid knife skills and familiarity with core cooking techniques
- ability to read and scale recipes, follow prep sheets, and manage multiple priorities efficiently
- knowledge of food safety best practices
- valid food-handler card or ability to obtain within 30 days
- collaborative attitude and strong work ethic
- physical stamina to stand for long periods and lift up to 50 pounds
- availability to work nights, weekends, and holidays
- culinary school training or vocational certification is a plus
Job Duties
- Complete daily prep tasks including washing, peeling, chopping, and portioning produce
- handle basic protein butchery
- prepare stocks, sauces, and mise en place for your station
- cook menu items on the hot or cold line using grill, sauté, fry, and roast techniques under supervision
- set up and break down your station each shift
- label and date all products
- maintain par levels during service
- follow recipe specifications, portion guidelines, and plate presentations to ensure brand consistency
- maintain a clean, organized, and sanitized work area in compliance with health codes and HACCP protocols
- support banquet preparation, room-service orders, and special resort events as needed
- promptly communicate low inventory, equipment malfunctions, or operational concerns to kitchen leadership
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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