Job Overview
Employment Type
Full-time
Hourly
Compensation
Type:
Hourly
Rate:
Exact $18.00
Work Schedule
Flexible
Benefits
Group medical
Dental
Vision
Life
disability
flexible benefit plan
Employee assistance program
Paid Time Off
401(k) plan with Company Match
Complimentary team member meals
complimentary room nights
Job Description
Hotel Polaris is a prestigious new hospitality establishment located at the U.S. Air Force Academy in Colorado Springs, Colorado. As a part of CoralTree Hospitality, Hotel Polaris has quickly established itself as a landmark destination, representing a blend of modern luxury and rich tradition unique to the region. This full-service hotel offers a variety of upscale amenities and personalized services, designed to cater to guests ranging from military personnel and their families to tourists and business travelers. The hotel embraces a commitment to exceptional guest experiences, community involvement, and fostering a vibrant team culture that supports growth and innovation within... Show More
Job Requirements
- 6 months to 1 year experience in a culinary position
- Must be 18 years of age or older
- Prior hospitality experience preferred
- Ability to work a flexible schedule that may include evenings, weekends and holidays
- Must be able to stand on feet and walk throughout the day
- Must be able to work in a fast paced, high-pressure environment
- Must be able to frequently lift and carry up to 50 lbs
- Must be able to bend, squat, push, pull frequently
Job Qualifications
- 6 months to 1 year experience in a culinary position
- Must be 18 years of age or older
- Prior hospitality experience preferred
- Ability to work a flexible schedule including evenings, weekends and holidays
- Must be able to stand and walk throughout the day
- Must be able to work in a fast paced, high-pressure environment
- Must be able to frequently lift and carry up to 50 lbs
- Must be able to bend, squat, push, pull frequently
Job Duties
- Maintain complete knowledge of and comply with all departmental policies, service procedures, standards
- Maintain complete knowledge of correct maintenance and use of equipment, use equipment only as intended
- Anticipate guest needs, respond promptly and acknowledge all guests, however busy and whatever time of day
- Assist with resolving guest complaints, ensuring guest satisfaction
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas
- Maintain and strictly abide by state sanitation, health regulations and hotel requirements
- Meet with Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- Complete opening duties including setting up workstation with required mise en place, 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 of any supplies that need to be requisitioned for the day’s tasks, putting away food order delivery into respective areas, starting prep work on items needed for the day, organizing all prep items to ensure readiness for service
- Continue prep work after the meal period for the next service
- Check point of sale printer at the workstation to ensure it is in working order and has enough paper available for the shift
- Prepare all menu items following recipes and yield guide
- Inform F&B service staff of 86’d items and amount of available menu specials throughout the meal period
- Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests
- Inform Chef on Duty of any excess items that can be used in daily specials or elsewhere
- Maintain proper storage procedures as specified by Health Department and hotel requirements
- Minimize waste and maintain controls to attain forecasted food cost
- Disinfect and sanitize cutting boards and worktables
- Transport empty, dirty pots and pans to the pot wash station
- Direct and assist Stewards to make clean-up more efficient
- Break down work station and complete closing duties including returning all food items to proper storage areas, rotating returned products, wrapping, covering, labeling, and dating all stored items, straightening up and organizing storage areas, cleaning up food prep areas, reach-ins, walk-ins, and shelves, returning unused and clean utensils and equipment to specified locations, icing down hot items from the steam table for quick cooling, turning off non-essential equipment not needed for the next shift, restocking items depleted during the shift, reviewing status of work and follow-up actions required with the Head Cook before leaving
- Assist with inventories as scheduled
- Assist in plating up Banquet as assigned
- Follow maintenance program and cleaning schedule
- Perform duties in other areas of kitchen as assigned
- Attend designated meetings
- Maintain the company image and vision statement
- Make optimal use of financial resources
- Participate in ongoing training and encourage the personal development of all associates
- Continuously evaluate and improve operations
- Be an integral part of the development of future company projects
- Provide an exceptional guest experience
OysterLink is built for hospitality recruitment.
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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