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Job Overview
Employment Type
Full-time
Part-time
Compensation
Hourly
Range $15.00 - $19.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Incentives
Employee Referral Program
Paid Time Off
Paid vacation
Merit Increase
401k with Employer Contribution
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
long-term disability
short-term disability
accident insurance
critical illness insurance
Cross-training opportunities
Hotel Room Discounts
Job Description
MHG Hotels LLC is a reputable hospitality company known for its dedication to providing exceptional guest experiences through its well-managed hotel properties. As part of its commitment to delivering quality service and memorable stays, MHG Hotels LLC emphasizes creating a welcoming and inclusive environment for both guests and employees. The company seeks to attract and retain a high-performing and diverse workforce, fostering respect and valuing employee differences to meet the diverse needs of its customers. MHG Hotels LLC is an equal opportunity employer, ensuring nondiscrimination across disability, veteran status, and other protected categories, and offers assistance for individuals with disabilities... Show More
Job Requirements
- Standing for long periods or entire shift required
- professional appearance and clean uniform
- ability to move lift carry push pull and place objects weighing less than 30 pounds without assistance
- must be able to engage comfortably with guests from diverse backgrounds
- willingness to perform other reasonable job duties as requested by supervisors
Job Qualifications
- Previous culinary experience preferred
- ability to work flexible shifts including mornings evenings nights weekends
- professional demeanor and appearance
- warm and welcoming personality
- strong communication skills
- ability to engage and connect easily with others
- knowledge of food safety regulations
- teamwork skills
- previous bartending experience is a plus
Job Duties
- Lead line cook is a sous chef in training position with full job duties practiced when sous chef is absent
- Mentor and collaborate with entry and senior line cooks apprentices and stewards during daily preparation and production
- Utilize company food and beverage procedures as well as health department regulations and federal guidelines
- Maintain food cost and labor cost
- Check freshness of foods and ingredients ensure recipes and portion use records are followed
- Be aware of all guest feedback scores and strive to positively influence rankings
- Foster a climate of cooperation and respect between coworkers
- Perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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