Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $23.00 - $25.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Flexible Schedule
Professional Development
Job Description
Carté Hotel is a stylish, modern sanctuary located in downtown San Diego, renowned for its sleek guestrooms, refreshing amenities such as a heated saltwater pool, an upscale fitness center, elevated food and beverage outlets, and versatile event spaces perfect for weddings, corporate functions, and social celebrations. As part of the hospitality scene, Carté Hotel offers a blend of comfort and sophistication to its guests, focusing on delivering an exceptional hospitality experience. The hotel is under the umbrella of the RMD Group, a prominent hospitality organization that has been a force in San Diego's industry for over a decade. RMD Group... Show More
Job Requirements
- San Diego County Food Handlers Card (must be obtained within 30 days of employment)
- Serve safe certificate preferred
- Anti-harassment and nondiscrimination 1-hour class
- 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
Job Qualifications
- At least 5 years experience in restaurant or hotel
- Must be able to convert recipes from standard to metric conversions
- Must be motivated, hard-working, and passionate
- Must be a strong leader and have hands on management style
- Must be able to multitask
- Must perform job functions with attention to detail, speed, and accuracy
- Must be able to prioritize and maintain organization
- Be a clear thinker, remain calm, and resolve problems using good judgment
- Follow directions thoroughly
- Must be detail oriented and be 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
- Help maintain all procedural manuals and guides including menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP bible
- Prepare and monitor all par sheets, maintenance logs, banquet cost sheets, and order guide
- Train and support all new cooks and dishwashers
- Ensure the prep sheet is accurate and completed
- Execute the menu items during service
- Perform all opening and closing duties daily
- Assist with biweekly inventory if applicable
- Perform closing checklist: ensure all equipment is off, all pilots lit
- Ensure prep is clean and organized, rational ovens are on clean/rinse cycles
- Communicate and collaborate with the team on ticket time to deliver table pick up in unison
- Be the direct point of communication between chefs and cooks
- Monitor and abide by efforts to eliminate food waste
- Maintain clean and sanitary conditions
- Participate in cleaning kitchen before closing the restaurant
- Conduct pre-shift meetings as needed
- Monitor all product requisitions
- Maintain the dry storage room and all products
- Communicate pertinent information to employees and management team
- Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training
- Follow all company procedures
- Other job duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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