Job Overview
Compensation
Type:
Hourly
Rate:
Range $19.00 - $24.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal allowance
Professional development opportunities
Job Description
The Wildbirch Hotel is a distinguished establishment known for its dedication to authentic hospitality and delivering an outstanding guest experience inspired by Alaskan culture. The hotel prides itself on its mission to celebrate the joy of life and to provide its guests with memorable stays through exceptional service and attention to detail. Nestled in an environment that captures the essence of Alaska, The Wildbirch Hotel offers guests not only a place to rest but an immersive experience in comfort and local charm. With a strong focus on quality and guest satisfaction, the hotel continues to build a reputation as a... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 1 year of cooking experience in a professional kitchen
- Knowledge of food safety and sanitation regulations
- Ability to stand for extended periods
- Good manual dexterity and physical stamina
- Willingness to work flexible hours including weekends and holidays
- Ability to follow instructions and recipes
- Strong teamwork and communication skills
Job Qualifications
- High school diploma or equivalent
- Previous cooking experience in a restaurant or hotel kitchen
- Knowledge of safe food handling and sanitation standards
- Ability to use various kitchen equipment and utensils
- Strong attention to detail and commitment to quality
- Good communication and teamwork skills
- Ability to follow recipes and cooking instructions accurately
- Basic math skills for measuring and inventory management
- Flexibility to work various shifts including weekends and holidays
Job Duties
- Promote, work, and act in a manner consistent with the mission of The Wildbirch Hotel
- Inspect and clean, and maintain food preparation areas to ensure safe and sanitary food-handling practices
- Ensure food is stored and cooked at correct temperature by regulating kitchen equipment
- Ensure freshness of food and ingredients by checking quality and rotating stock
- Comply consistently with the restaurant's portion sizes, cooking methods, quality standards, policies and procedures
- Be responsible for the quality of products served
- Stock and maintain sufficient levels of food products at line stations
- Handle, store, and rotate all food products and supplies according to policies
- Turn or stir foods to ensure even cooking
- Season and cook food according to recipes or experience
- Bake, roast, broil, and steam various foods
- Weigh, measure, and mix ingredients using kitchen utensils and equipment
- Portion, arrange, and garnish food according to specifications
- Observe and test foods for doneness by tasting, smelling, or piercing
- Follow proper plate presentation and garnish setup
- Wash, peel, cut, and seed fruits and vegetables
- Carve and trim meats for hot or cold service
- Assist in food prep during off-peak periods
- Substitute for or assist other cooks during emergencies or rush periods
- Close the kitchen following closing checklist
- Attend employee meetings and offer suggestions
- Coordinate with employees to meet guest needs and support restaurant operations
- Fill in for employees as needed
- Consult with supervisory staff to plan menus considering costs and events
- Keep records and accounts
- Coordinate and supervise kitchen staff
- Prepare relishes and hors d'oeuvres
- Estimate food consumption and requisition supplies
- Butcher, dress, and cut meats
- Plan and price menu items
- Bake breads, rolls, cakes, and pastries
Job Qualifications
Experience
No experience required
Job Location
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