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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $17.00 - $18.00
Work Schedule
Rotating Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
flexible scheduling
Job Description
The hiring establishment is a reputable hospitality organization dedicated to providing exceptional food and beverage services within a hotel environment. This company operates around the clock, seven days a week, ensuring that guests receive high-quality dining experiences regardless of the hour. As a leader in the hospitality industry, the establishment emphasizes strict adherence to health and safety standards, impeccable guest relations, and seamless team collaboration to uphold its esteemed reputation. Employing a diverse team of culinary professionals, including chefs, sous chefs, and line cooks, the company fosters an inclusive and dynamic workplace where every member is integral to delivering outstanding... Show More
Job Requirements
- High school graduate or general education degree GED or work equivalent
- minimum of 1-2 years food and beverage experience preferred
- good English language understanding
- good communication skills written and verbal
- ability to lift and transport at least 50 pounds
- ability to push and pull carts and equipment up to 150 pounds
- ability to endure various physical movements
- ability to stand and exert mobility for up to 8 hours
- willingness to work varied schedule including nights weekends and holidays
- adherence to safety sanitation and health regulations
Job Qualifications
- High school graduate or general education degree GED or work equivalent
- minimum of 1-2 years experience in food and beverage preferred
- good understanding of English language
- good communication skills both written and verbal
- previous guest or customer relations training preferred
Job Duties
- Be in proper uniform with a nametag
- wear flat closed-toe non-slip shoes
- maintain positive guest relations and resolve complaints
- communicate effectively with guests and team members
- maintain knowledge of hotel features services hours of operation and promotions
- abide by state sanitation health regulations and hotel requirements
- use chemicals in accordance with OSHA and hotel regulations
- meet with head cook sous chef to review assignments and information
- complete opening duties including workstation setup tool inspection and production schedule review
- prioritize daily items and requisition supplies
- transport and stock supplies
- start menu prep work
- organize prep items for service
- notify chef of shortages
- update staff on item availability
- request assistance during busy periods
- maintain proper storage procedures
- complete closing duties including storage cleanup and equipment shutdown
- describe menu items and accommodate special food requests
- notify supervisor of guest needs and comments
- assist in handling emergencies
- abide by department and hotel policies brand standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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