Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,700.00 - $89,900.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Meal Allowances
Job Description
This job opening is with a distinguished hospitality establishment that operates a main kitchen providing culinary services as part of its hotel or resort operations. The company values exceptional guest experiences and upholds high standards in food preparation, cleanliness, and service. The kitchen team is central to delivering superior culinary offerings that meet departmental quality standards and comply with health and safety regulations. This establishment emphasizes teamwork, culinary skill development, and guest satisfaction while ensuring sanitary and organized workspaces. The workplace environment includes exposure to various temperature ranges and noise levels, reflecting the dynamic nature of a fully operational main... Show More
Job Requirements
- Minimum 2 years experience
- High school diploma or equivalent vocational training certificate
- Servsafe certification
- Culinary certification
- Ability to exert physical effort to transport up to 50 pounds
- Ability to endure physical movements throughout the work areas
- Ability to reach 7 feet
- Ability to maintain a stationary position for up to 8 hours
- Willingness to work in indoor air conditioned and non-air conditioned environments with exposure to varying temperature and noise levels
- Must follow state sanitation and health regulations and hotel requirements
Job Qualifications
- Minimum 2 years experience
- High school diploma or equivalent vocational training certificate
- Prior restaurant service and guest relations experience preferred
- Servsafe certification
- Culinary certification
- Familiarity with all hotel services and features to respond to guest inquiries accurately
- Highly organized and detail-oriented
- Ability to multi-task
- Ability to maintain positive coworker relations
- Ability to expand or condense recipes
- Ability to comprehend and follow recipes
Job Duties
- Maintain complete knowledge of and comply with all departmental policies, service procedures, standards
- Use equipment only as intended
- Maintain positive coworker relations
- Be familiar with all hotel services, features and local attractions to respond to guest inquiries accurately
- Help resolve guest complaints, ensuring guest satisfaction
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas
- Maintain and strictly abide by state sanitation and health regulations and hotel requirements
- Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- Complete opening duties including cleaning hands frequently, setting up workstation with required mise en place, tools, equipment and supplies, establishing priorities for mise en place, inspecting tools and equipment for cleanliness and working condition, checking production schedule and being ready on time for service
- Start prep work on items needed for service
- Inform the Sous Chef or the chef of any shortages before the item runs out
- Assist the operations as required to ensure optimum service to guests
- Maintain proper storage procedures as specified by Health Department and hotel requirements
- Minimize waste and maintain controls to attain forecasted food cost
- Inform the Sous Chef or Chef of any excess items that can be utilized
- Ensure worktables are disinfected and sanitized before use
- Assist supervisor during service time to cook and present dishes
- Transport empty, dirty pots and pans to pot wash station
- Direct and assist Stewards to make clean-up efficient
- Breakdown workstation and complete closing duties including returning food items to proper storage, rotating returned products, wrapping, covering, labeling and dating items, organizing storage areas, cleaning prep areas and shelves, returning unused clean utensils and restocking depleted items
- Verify refrigeration temperatures
- Review status of work and follow-up actions with Commis 3 or Sous Chef before leaving
- Write listing for mise en place for the next day
- Always respect safety and health standards
- Perform all other required duties
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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