Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $23.00 - $25.00
Work Schedule
Standard Hours
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
employee discount
Retirement Plan
free meal during shift
overtime pay
Job Description
Murrieta Hot Springs Resort is a distinguished luxury hospitality establishment nestled in the serene environment of Murrieta, California. Known for its unique blend of natural hot springs, upscale amenities, and exceptional guest services, the resort epitomizes a tranquil destination where travelers seek relaxation, wellness, and memorable experiences. The resort offers a variety of food and beverage outlets designed to complement the rejuvenating atmosphere with high-quality culinary offerings. It is a place where the vitality and well-being of guests and associates alike are prioritized, making it an attractive workplace for hospitality professionals seeking growth and fulfillment in an inspiring setting.
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Job Requirements
- Must be culinary graduate
- Minimum three years prior hotel/kitchen experience
- At least one year of supervisory experience
- English fluency required
- Spanish fluency helpful
- Familiarity with OSHA, SB198, local Department of Health regulations, and hazardous substances laws
- Valid California driver's license
- Proof of personal automobile insurance coverage
- Ability to work both indoors and outdoors
- Ability to handle fast-paced work environments
- Must be able to stand and walk short distances throughout shift
- Ability to push, pull, and lift up to 40 lbs.
- Flexibility and good reflexes for operating electric cart
- Must comply with company appearance and dress code
- Ability to work safely and promote safety among staff
- Ability to communicate effectively in writing and verbally
- Must work full-time and be flexible to business changing needs
- Must comply with wage and hour laws and overtime policies
Job Qualifications
- Culinary degree or equivalent
- Proven supervisory skills in kitchen operations
- Knowledge of portion control and food quality standards
- Experience in ordering and inventory management
- Strong leadership and team management abilities
- Excellent communication and interpersonal skills
- Detail-oriented with high organizational skills
- Ability to train staff and enforce safety practices
- Familiar with hospitality industry standards and health regulations
- Skilled in managing food waste and cost control
- Customer service focused
- Ability to handle pressure in a fast-paced environment
- Proficient with kitchen safety and sanitation protocols
Job Duties
- Rotate all food products in walk-in, reach-ins and dry storage to ensure FIFO principles and minimize waste
- Establish and maintain cleanliness in all culinary areas and refrigeration
- Place weekly food orders reflecting menu and business levels
- Prepare special meals for guests with dietary restrictions
- Focus on healthier menu options regarding preparation and ingredients
- Review daily prep lists to maintain work production and par levels
- Maintain a reference file of all costed recipes
- Collaborate with Stewarding to ensure safe delivery of food to outlets
- Maintain prepped backup items to address food shortages efficiently
- Communicate with Chefs during days off regarding production plans
- Comply with proper storage procedures and health regulations, reporting needed repairs
- Assist supervision of daily kitchen operations as needed
- Inventory and supply storage areas to meet business needs
- Order all foods from storeroom
- Follow procedures for opening and closing the kitchen
- Assume Sous Chef duties in their absence
- Maintain food quality across all kitchen stations
- Promote compliance with resort policies and procedures
- Report suspicious or hazardous conditions immediately
- Maintain cleanliness and safety of work areas
- Practice and enforce safe work habits and compliance with safety rules
- Conduct safety training for new kitchen employees
- Hold monthly safety meetings with chefs
- Attend mandatory meetings
- Perform other tasks including cross-training as directed by Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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