Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,200.00 - $82,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Meal allowance
uniform provision
Job Description
Our establishment is a distinguished hotel known for its commitment to delivering exceptional guest experiences through outstanding services and meticulous attention to detail. Operating in the hospitality sector, we prioritize guest satisfaction, quality, and professionalism to maintain our status as a top-tier destination. The hotel features various amenities and services designed to cater to both leisure and business travelers, incorporating fine dining options that celebrate diverse culinary traditions and innovative menus. Our team is dedicated to upholding the highest standards of service, cleanliness, safety, and guest relations, ensuring every aspect of a visitor's stay is memorable and pleasant.
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Job Requirements
- high school diploma or equivalent vocational training certificate
- minimum five years experience as a cook with emphasis in Japanese cuisine at a 4-star hotel or restaurant
- ability to exert physical effort to transport up to 50 pounds
- ability to endure various physical movements throughout work areas
- ability to reach 5 feet
- ability to maintain stationary position for extended hours
- food handling food sanitation certificate desired
- certification of culinary training or apprenticeship preferred
Job Qualifications
- high school diploma or equivalent vocational training certificate
- minimum five years experience as a cook with emphasis in Japanese cuisine at a 4-star hotel or restaurant
- food handling food sanitation certificate desired
- certification of culinary training or apprenticeship preferred
- advanced knowledge of culinary skills such as knife techniques sauce preparation and cooking methods
- strong organizational and multi-tasking skills
- able to maintain positive guest relations
- able to comprehend and follow recipes and adjust as needed
- punctual and ready to work at assigned station
- strong verbal and written communication skills
- able to operate clean and maintain kitchen equipment
- comprehensive knowledge of safety sanitation and food handling procedures
Job Duties
- Maintain departmental policies service procedures standards
- maintain correct maintenance and use of equipment
- maintain positive guest relations at all times
- assist with resolving complaints ensuring service satisfaction
- monitor and maintain cleanliness sanitation and organization of assigned work areas
- establish day's priorities and assign production and prep tasks to staff
- review daily specials and offer feedback
- meet with cooks to review schedules and assignments
- communicate additions or changes to assignments during shifts
- take physical inventory of food items daily
- requisition supplies ensuring proper receipt and storage
- meet with Executive Steward to review equipment needs and cleaning schedules
- ensure staff report to work as scheduled and document attendance
- coordinate breaks for staff
- inspect grooming and attire of staff and rectify deficiencies
- check and ensure all opening duties are completed to standard
- ensure kitchen work areas are stocked with tools supplies and equipment
- ensure recipe cards and production schedules are current and posted
- assist to ensure staff prepare menu items following recipes and standards
- monitor staff performance and rectify deficiencies
- work on line during service as needed
- manage shortages and inventory
- inform F&B service staff of unavailable items
- conduct frequent kitchen walk-throughs and correct deficiencies
- inspect cleanliness of line floor and stations
- maintain compliance with sanitation and health regulations
- assist with proper storage procedures
- instruct staff in equipment usage and safety
- complete maintenance work orders and contact engineering for urgent repairs
- assist develop new menu items
- assist catering department with special menus
- minimize waste and maintain costs
- monitor closing duties completion
- foster cooperative working climate and employee morale
- provide feedback and handle disciplinary actions
- conduct performance appraisals
- prepare weekly work schedules
- prepare payroll reports
- document information in log book and follow up
- perform other duties as assigned
- produce food quantity and quality to meet satisfaction and profit
- maintain cleanliness and sanitation
- ensure safety and proper equipment use
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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