Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Exact $18.80
Work Schedule
Standard Hours
Benefits
Tip pool
Equal opportunity employer
Job Description
Pasque is a distinguished dining establishment that embodies the philosophy of 'Nature Based Cuisine.' This approach to food embraces a harmonious relationship with nature by meticulously sourcing the finest seasonal ingredients from local farms and ranches. Pasque’s culinary vision highlights the art of cooking wild foods alongside respectfully cultivated produce and meats, offering guests an authentic taste of the environment’s bounty. With a beverage program that pays homage to classic traditions while infusing contemporary elegance, Pasque features craft cocktails, carefully curated wines by the bottle, and enticing Zero Proof options. The service model here champions a refined fine dining experience... Show More
Job Requirements
- a passion for cleanliness and learning
- curiosity for culinary arts
- functional proficiency of the English language to receive and execute verbal and written communication and direction
- adaptable interpersonal communication skills to address employees at all levels of the hotel
- ability to work in a fast-paced environment for extended periods of time to meet high volume business
- ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
- ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
- ability to stand or walk for prolonged periods to clean and organize the spaces, plate ware, equipment, etc.
- ability to withstand warm to hot environments for prolonged periods while utilizing dish machines, ovens, stoves, or fryers
Job Qualifications
- functional proficiency of the English language to receive and execute verbal and written communication and direction
- adaptable interpersonal communication skills to address employees at all levels of the hotel
- ability to work in a fast-paced environment for extended periods of time to meet high volume business
- ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
- ability to stand or walk for prolonged periods to clean and organize the spaces, plate ware, equipment, etc.
- ability to withstand warm to hot environments for prolonged periods while utilizing dish machines, ovens, stoves, or fryers
Job Duties
- uphold and model the company’s principles of People, Place, and Character, while embodying the values that drive collaboration, intuitive service, and translocal hospitality
- collaborate with Culinary leadership, demonstrating a united front as a team committed to providing the best possible guest experience
- take pride in your work, strictly adhering to sanitary guidelines
- work in an organized fashion with the utmost respect for your equipment and workspace
- demonstrate a professional sense of urgency while in the kitchen space to provide an amazing guest experience by keeping spaces clean and well organized
- possess an understanding of the workflow of a Stewarding department, as well as maintenance of culinary equipment
- foster open lines of communication within the department by actively participating in daily line ups and Culinary all staff meetings, maintaining a transparent dialogue among the team to voice ideas and concerns, while course-correcting any missed opportunities
- actively participate in feedback sessions with Culinary leadership to further develop your skill set
- observe conditions of all physical facilities and equipment in the Culinary operation, reporting anything substandard to the Chef and Sous Chef as needed
- maintain regular communication with the Culinary leadership team to ensure alignment on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
You may be also interested in: