Job Overview
Compensation
Type:
Salary
Rate:
Range $48,800.00 - $65,800.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal Allowances
Career development opportunities
Job Description
Our establishment is a distinguished hotel recognized for its commitment to providing exceptional hospitality and culinary experiences. As a leading player in the hospitality industry, the hotel prides itself on maintaining high standards of service, comfort, and guest satisfaction. With a diverse range of services and amenities, the hotel caters to both leisure and business travelers, ensuring each guest enjoys a memorable stay. The culinary department is a vital part of this operation and consistently seeks to blend creativity, quality, and precision in its food offerings. Our team is composed of dedicated professionals who embrace innovation and demonstrate a passion... Show More
Job Requirements
- availability to work any day and time
- multi outlet experience
- hotel experience a plus
- bilingual a plus
- comprehensive knowledge of all hotel departments and functions
- knowledge of applicable Federal, state, and local health, safety, and legal regulations
- exceptional mathematical and computer skills
- high school education and relevant training and experience required
- additional education preferred
- ability to timely obtain any required licenses or certificates
- CPR training required
- first aid training preferred
- additional language ability preferred
Job Qualifications
- high school education
- relevant training and experience in culinary arts
- comprehensive knowledge of hotel departments and functions
- exceptional mathematical and computer skills
- ability to communicate effectively both verbally and in writing
- knowledge of applicable health, safety, and legal regulations
- ability to obtain required licenses or certificates in a timely manner
- CPR training
Job Duties
- review orders on a daily basis and make note of any changes
- brief the kitchen staff daily about the upcoming and current functions
- coordinate banquet production and plating with the Executive Chef, Executive Sous Chef and Banquet Director/Captains
- effectively communicate both verbally and in writing to provide clear direction to staff
- take physical inventory of specified food items for daily inventory
- support outlet operations wherever needed
- assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment
- maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day
- s work
- manage all day-to-day kitchen operations
- conduct frequent walkthroughs of kitchen areas and direct personnel to correct any deficiencies
- maintain all equipment in proper operational condition and report deficiencies
- oversee the regular cleaning of all equipment
- ensure kitchen work areas are stocked with specified tools, supplies and equipment
- ensure recipe cards, production schedules, plating guides and photographs are current and posted
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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