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Job Overview
Employment Type
Full-time
Compensation
Hourly
Up to $22.00
Work Schedule
Flexible
Benefits
401(k)
401(k) matching
Dental Insurance
Disability insurance
Employee assistance program
employee discount
Flexible spending account
Health Insurance
Life insurance
Paid Time Off
Vision Insurance
Hospital Indemnity insurance
Job Description
Practice Hospitality is a vibrant and forward-thinking hospitality management company that specializes in managing hotels with a unique blend of style, spirit, and soul. Known for infusing properties with creativity and a genuine commitment to delivering exceptional guest experiences, Practice Hospitality is dedicated to innovation, advocacy, and driving outstanding results for hotel owners. As a growing company with ample opportunities for professional advancement, Practice Hospitality values individuality and connectedness, recognizing the important impact the hospitality industry has on the community and the world. At the core of the company’s mission is fostering a supportive and empowering workplace where employees are... Show More
Job Requirements
- High school diploma or equivalent experience
- Previous food preparation experience in a restaurant setting
- Prior training and/or experience in hands-on equipment maintenance
- Comprehensive knowledge of food preparation and sanitation
- Strong knowledge of operating industrial ovens and cooking ranges
- Flexibility regarding scheduling based on business demands
- Successful completion of criminal background check
- Manual coordination to punch buttons, grasp items, and carry containers loaded with food and liquids
- Able to lift up to 80 lbs
- Able to bend, stretch, and twist
- Able to stand for long periods of time
Job Qualifications
- High school diploma or equivalent experience
- Previous food preparation experience in a restaurant setting
- Prior training and/or experience in hands-on equipment maintenance
- Comprehensive knowledge of food preparation and demonstrated ability to understand sanitation related issues and precautions necessary to ensure a clean food preparation environment
- Strong knowledge of operating industrial sized ovens and cooking ranges
- Possess knowledge of preparing different types of cuisines, relishes, soups, and salads
- Have a basic understanding of professional cooking and knife handling skills
- Understand and knowledge of safety, sanitation, and food handling procedures
- Previous leadership experience
- Proven teamwork
- Projects professional image that inspires trust and confidence
- Enthusiastic and positive energy
- Multi-tasking ability
Job Duties
- Prepares food as outlined on Banquet Event Order
- Provides food preparation assistance by washing, peeling, cutting, and seeding vegetables and fruits
- Prepares soups and sauces by stirring and straining
- Breads foods by dipping food items in crumbs, flour, and batter
- Controls recipes by weighing and measuring designated ingredients
- Provides foodstuffs and utensils for chef by carrying pans, kettles, and trays of food to and from workstations, stove, and refrigerator
- Maintains safe, secure, and healthy work environment by cleaning work areas, equipment and utensils
- segregating and removing garbage
- steam-cleaning or hosing garbage containers
- following sanitation standards and procedures
- complying with legal regulations
- Keeps supplies and foodstuffs ready by inventorying stock
- requisitioning supplies and foodstuffs
- verifying receipt
- storing
- Keeps equipment operating by following operating instructions
- troubleshooting breakdowns
- maintaining supplies
- performing preventive maintenance
- calling for repairs
- Complete opening and closing checklists
- Refer to Daily Prep List at the start of each shift
- Assign, coordinate, and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste
- Pull all food needed for daily production from walk-in box and utilize all leftovers as per guidelines and with the help of the Executive Chef to minimize waste
- Check with the Sous Chef on the items needing preparation that day by inventory on a production chart that is on hand presently and bring it up to par stock levels set by the Executive Chef
- Check daily use records with the Executive Chef or Sous Chef to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies, and procedures
- Stock and maintain enough levels of food products at line stations to assure a smooth service period
- Handle store, label, and rotate all products properly and in accordance to applicable state laws
- Participate in food, health and safety inspections and audits
- Attend all associate meetings, come up with sound suggestions on associate problems and promote and maintain effective communication between all the food production areas within the kitchen
- Any other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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