Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,300.00 - $65,200.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee discount
Training and Development
workplace safety measures
Job Description
This opportunity is with a reputable hotel known for its commitment to exceptional guest experiences and high culinary standards. The hotel offers a dynamic workplace with a focus on quality, innovation, and team collaboration. As a prominent player in the hospitality industry, the hotel fosters a supportive culture that values the skills and development of its employees to maintain its position as a preferred destination for both guests and event planners. This establishment combines the elegance of fine dining with the warmth of exceptional service, offering extensive banquet and event catering alongside its restaurant operations.
The role of Assistant E... Show More
The role of Assistant E... Show More
Job Requirements
- Minimum lifting of 50 pounds
- Ability to push, bend, stoop, upward reach, and demonstrate manual dexterity
- Ability to hear, write, and type effectively
- Minimum pulling of 50 pounds
- Comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations
- High school education and relevant training and experience required
- Ability to obtain any required licenses or certificates timely
- CPR training required
- First aid training preferred
- Ability to follow safety procedures and maintain a safe working environment
- Availability to maintain flexible schedule to accommodate business demands
- Strong physical stamina
- Ability to comply with uniform and grooming standards
Job Qualifications
- High school education
- Relevant training and experience
- Comprehensive knowledge of all hotel departments and functions
- Knowledge of Federal, state, and local health, safety, and legal regulations
- Exceptional mathematical and computer skills
- Ability to timely obtain required licenses or certificates
- CPR training required
- First aid training preferred
- Additional language ability preferred
Job Duties
- Assist the Executive Chef in supervising food preparation staff including hiring, discipline, discharge, performance evaluations, and development
- Schedule all associates to adhere to labor standards guidelines and maintain adequate staffing levels
- Supervise all cooking operations including methods, portioning, and garnishing
- Assist in planning meals and developing menus
- Assist the Food and Beverage Manager and sales staff with banquets, parties, and other special events
- Requisition food and equipment by giving specifications, quantities, and quality descriptions
- Ensure attractive presentation of all food dishes
- Maintain health and sanitation standards
- Achieve budgeted revenues and expenses and maximize profitability related to the restaurant
- Contribute to the profitability and guest satisfaction perception of other hotel departments
- Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel
- Maintain and correct procedures for inventory control
- Use various office and accounting software accurately
- Perform all duties professionally and in accordance with company policies
- Follow all safety procedures to ensure a safe working environment
- Maintain uniform and grooming standards
- Assume responsibility for production in each area of the kitchen as business demands
- Follow production sheets to ensure efficient ordering of food and accurate production
- Minimize waste and use proper food rotation principles
- Work with chefs to maintain budgeted labor and food costs
- Assist in all areas of the kitchen and fill positions as needed
- Responsible for opening and closing procedures for the kitchen
- Train new staff and participate in ongoing training for current staff
- Interview candidates for employment
- Accommodate management and special requests
- Attend meetings
- Prepare weekly work schedules and maintain flexibility to accommodate business demands
- Supervise culinary and stewarding staff
- Delegate work as required
- Maintain a high level of creativity and culinary standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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