Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $21.00
Work Schedule
Rotating Shifts
Flexible
Day Shifts
Benefits
401(k)
Dental Insurance
Disability insurance
Employee assistance program
Flexible spending account
Health Insurance
Life insurance
Paid Time Off
Vision Insurance
room discounts
Employee Food and Beverage Discounts
Job Description
Driftwood Hospitality Management is a distinguished leader in the hospitality industry, renowned for its fully integrated approach to hospitality services characterized by exceptional client service and operational excellence. With a strong commitment to empowering its associates, Driftwood fosters a corporate culture that encourages initiative, proactivity, and collaborative contributions toward the success of each property. This culture of empowerment ensures that every team member, regardless of position, is instrumental in achieving organizational goals through clearly defined strategies and objectives. The company’s dedication to excellence is reflected in its selection of top-tier talent, making it a respected employer within the hospitality sector.Show More
Job Requirements
- Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs
- sufficient manual dexterity of hand to use all kitchen equipment including knives, spoons, spatulas, tongs, slicers
- ability to perform duties within extreme temperature ranges
- ability to perform duties in confined spaces
- frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling
Job Qualifications
- Hold a current Food Handler Card
- one to two years preferred in a supervisory role in a kitchen environment
- basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
- good working knowledge of the fundamentals of broiler cooking
- good working knowledge of the fundamentals of sauté cooking
- good working knowledge of accepted standards of sanitation
- knowledge of operating all kitchen equipment including stoves, ovens, broilers, slicers, steamers, kettles
- basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
- basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions
- ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel
- ability to operate beverage equipment such as coffee makers
Job Duties
- Supervise the cooks and cold pantry's food production
- check all items against the recipe cards
- verify that use records are followed for all items served and that food is presented in an efficient, quality manner
- monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods
- monitor the equipment maintenance and kitchen clean as you go policy to ensure strict adherence
- assist in cross-training employees and train new employees in their positions on the service line
- assist the Sous Chef in maintaining standards of quality and appearance on the front line
- prepare daily preparation lists for production
- read and employ math skills to follow recipes
- prepare all broiled and sautéed food items according to standard recipes and as specified on guest check
- visually inspect, select, and use only food items of the highest standard in the preparation of all menu items
- check and control the proper storage of product, checking on portion control especially in specific cuts of meat to maintain quality product
- keep all refrigeration, equipment, and storage and working areas in clean, working condition to comply with health department regulations
- maintain all logs, cooling, heating, and temperature
- adhere to all company policies and procedures
- follow safety and security procedures and rules
- know department fire prevention and emergency procedures
- utilize protective equipment
- report unsafe conditions to management
- report accidents, injuries, near-misses, property damage or loss to management
- provide for a safe work environment by following all safety and security procedures and rules
- maintain a neat, clean and well-groomed appearance
- perform any related duties as requested by management
- assist other kitchen personnel when needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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