Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $22.00 - $25.00
Work Schedule
Standard Hours
Benefits
hourly pay
Tip/tip pooling
Paid Time Off
Holiday pay
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
401k
HSA/FSA plans
Referral Bonus
Discounted lodging
Discounted dining
Employee assistance program
volunteer opportunities
Committee participation opportunities
Online Learning Platform
Job Description
The Lodge At Columbia Point is a premier hospitality establishment known for delivering exceptional guest experiences combined with a welcoming and inclusive work culture. As part of Columbia Hospitality, a renowned organization dedicated to fostering a people-first environment, The Lodge offers employees a unique opportunity to grow professionally while contributing to a values-driven, supportive workplace. Columbia Hospitality prides itself on its commitment to diversity, balance, and employee development by providing an inclusive culture marked by opportunities such as committee participation, volunteer engagement, and ongoing learning platforms. Employees at The Lodge benefit from a host of generous perks including competitive hourly... Show More
Job Requirements
- 5+ years in industry, at least two years as a lead
- Able to cook proteins to pre-determined temperatures
- Ability to cook and direct a banquet up to 100 with a help of a small team
- Necessary State Food Handler's License(s)
- Ability to read and comprehend simple instruction, short correspondence, and memos
- Ability to effectively present information in one on one and small group situations to other employees of the organization
- Working knowledge of all mother and minor sauces
- Working knowledge of proper butchering techniques
- Knowledge of specialized equipment: Mastering of slicer, Robo-coup, Hobart, convection ovens
- Must possess knife skills, the ability to adjust preparations for flavor, and accommodate customer’s needs in a timely manner
Job Qualifications
- 5+ years in industry, at least two years as a lead
- Able to cook proteins to pre-determined temperatures
- Ability to cook and direct a banquet up to 100 with a help of a small team
- Working knowledge of all mother and minor sauces
- Working knowledge of proper butchering techniques
- Knowledge of specialized equipment: Mastering of slicer, Robo-coup, Hobart, convection ovens
- Must possess knife skills, the ability to adjust preparations for flavor, and accommodate customer’s needs in a timely manner
- Necessary State Food Handler's License(s)
Job Duties
- Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items
- Prepares new menu items under direction of supervisor
- Ensures attractive, consistent presentations of food items, both buffet and plated
- Interacts/supervises line cooks to monitor quality, presentation and consistency of food items prepared
- Handles all needs and accommodates customer requests in a timely manner
- Sets up, re-stocks, maintains, and cleans food preparation areas
- Responsible for ensuring presentation standards are meet for all hot and cold items
- Reads and interprets recipes
- Conducts product inventories, ordering and receiving of product
- Responsible for team maintenance of grooming standards
- Responsible for team adherence to standards for sanitation and safe food handling
- Responsible for all opening and closing kitchen procedures
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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