Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $23.00 - $25.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Life insurance
Training and Development
Job Description
Carté Hotel is a stylish, modern sanctuary located in the heart of downtown San Diego, California. This upscale hotel offers sleek guestrooms designed for comfort and sophistication, along with a variety of refreshing amenities. Guests can enjoy a heated saltwater pool letting them relax in a serene environment, plus an upscale fitness center known as FIT, which caters to health-conscious visitors wanting to maintain their fitness routines while traveling. The hotel also hosts elevated food and beverage outlets that provide an exceptional culinary experience, featuring menus carefully curated for diverse tastes. Furthermore, Carté Hotel boasts versatile event spaces ideal for... Show More
Job Requirements
- Must be able to sit, stand or walk for up to 8 hours at a time
- must be able to lift at least 50 pounds safely and properly
- must be able to bend, stoop and climb
- must be able to push and pull
- San Diego County Food Handlers Card must be obtained within 30 days of employment
- serve safe certificate preferred
- completion of anti-harassment and nondiscrimination 1-hour class
- follow all company procedures
- remain in compliance with mandatory management trainings including sexual harassment and workplace safety training
Job Qualifications
- At least 5 years experience in restaurant or hotel
- able to convert recipes from standard to metric conversions
- motivated, hard-working and passionate
- strong leader with hands on management style
- able to multitask
- perform job functions with attention to detail, speed, and accuracy
- able to prioritize and maintain organization
- clear thinker who remains calm and resolves problems using good judgment
- able to follow directions thoroughly
- detail oriented and able to solve problems quickly under pressure
Job Duties
- Monitor and execute production of food preparation and service
- monitor stations to ensure proper quality, temperature and freshness of products
- maintain all production pars
- ensure all served food meets company and health quality standards
- prepare all specialty items as directed by the Executive Chef, CDC, and Culinary Director
- communicate daily with the Chef's team regarding product specification and execution
- monitor and enforce efforts to control food costs by maintaining budget and controlling waste
Job Location
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