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Job Overview
Compensation
Hourly
Range $13.25 - $16.75
Benefits
401(k)
Disability insurance
Employee assistance program
Health Insurance
Life insurance
Paid Time Off
room discounts
Employee Food and Beverage Discounts
Complimentary employee meal provided each shift
Job Description
Driftwood Hospitality Management is a leading hospitality management company known for its fully integrated approach to hospitality services. The company prides itself on empowering its associates to take initiative, be proactive, and contribute meaningfully to the success of their respective properties through well-defined strategies and clearly outlined objectives. With a strong reputation for delivering outstanding client service, Driftwood Hospitality Management employs some of the best talent in the hospitality industry across all levels—from every employee and position to every hotel under their management. This dedication to excellence has positioned the company as a respected name in the competitive hospitality landscape.Show More
Job Requirements
- Hold a current Food Handler Card
- have 3 years cooking experience preferred
- knowledge of broiler cooking
- basic knowledge of food and beverage preparations and service standards
- good sanitation practices
- ability to operate kitchen equipment
- basic math skills
- basic English language ability
- ability to follow written instructions
- ability to operate beverage equipment
- physical capability to lift and move up to 100 lbs
- manual dexterity to use kitchen tools and equipment
- capability to work in extreme temperature ranges
- ability to work in confined spaces
- frequent bending, stooping, reaching, standing, walking
- ability to communicate through talking and hearing
- maintain personal grooming standards
Job Qualifications
- Hold a current Food Handler Card
- have at least 3 years cooking experience preferred, especially broiler cooking
- basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette
- good working knowledge of broiler and sauté cooking fundamentals
- knowledge of accepted sanitation standards
- ability to operate kitchen equipment including stoves, ovens, broilers, slicers, steamers, and kettles
- basic math skills to understand recipes, measurements, requisitions, and portion sizes
- basic proficiency in English to understand inquiries and communicate simple instructions
- ability to comprehend and apply written product labeling instructions
- ability to operate beverage equipment such as coffee makers
Job Duties
- Prepares daily preparation lists for production
- reads and employs math skills to follow recipes
- prepares all broiled and sautéed food items according to standard recipes and guest specifications
- visually inspects, selects, and uses only food items of the highest standard
- checks and controls proper storage of product and portion control
- keeps all refrigeration, equipment, and work areas clean and compliant with health regulations
- maintains all logs including cooling, heating, and temperature
- adheres to all company policies and procedures
- follows safety and security procedures and rules
- knows department fire prevention and emergency procedures
- utilizes protective equipment
- reports unsafe conditions and accidents to management
- provides for a safe work environment
- maintains a neat, clean, and well-groomed appearance
- performs related duties as requested by management
- assists other kitchen personnel when needed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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