Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Range $19.00 - $20.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Training and development programs
employee recognition programs
Job Description
Woodlark Hotel, located in the vibrant city of Portland, Oregon, is a distinguished boutique hotel known for its exceptional hospitality and commitment to delivering memorable guest experiences. As part of Azul Hospitality's portfolio, Woodlark Hotel presents a unique blend of historic charm and modern sophistication, attracting guests locally and internationally. The hotel features beautifully appointed rooms, refined dining options, and a welcoming atmosphere that emphasizes personalized service and quality. With an increasing demand for culinary excellence, Woodlark Hotel continues to invest in top-tier culinary talent to uphold its reputation for outstanding food and beverage services. The hotel values teamwork, innovation,... Show More
Job Requirements
- High school or equivalent education
- One to three years culinary experience
- State required food handlers certification card if applicable
- Must be able to stand and exert well-paced mobility up to eight hours
- Must be able to lift up to 75 pounds occasionally
- Must be able to push and pull carts and equipment weighing up to 250 pounds occasionally
- Requires good verbal and written communication skills
- Must maintain a neat, clean and well-groomed appearance
- Ability to follow hotel safety standards and procedures
- Ability to work varying schedules as required by the business needs
- Regular attendance and punctuality are essential
- Ability to speak, read, write and understand the primary language used in the workplace
- Ability to operate kitchen and office equipment properly
Job Qualifications
- High school or equivalent education
- One to three years culinary experience
- State required food handlers certification card if applicable
- Ability to speak, read, write and understand the primary language used in the workplace
- Good communication skills, both verbal and written
- Ability to supervise line staff and accomplish goals on a timely basis
- Ability to effectively deal with internal and external customers requiring patience, tact and diplomacy
- Artistic ability to create theme menus, ideas for ice carvings and decorations
- Extensive knowledge of menu development, marketing, cost and wage control
- Thorough knowledge of food products, standard recipes and proper preparation
- Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Restaurant Manager
- Ability to create recipes and support materials such as recipe cards, descriptions, and pictures
Job Duties
- Read menu to estimate food requirements and help Executive Chef order food from supplier or procure it from storage
- Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles
- Prepare food items for customers using a quality predetermined method in a timely and consistent manner
- Measure and mix ingredients according to recipes, using variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and tenderizers to prepare foods
- Set up station with predetermined mise en place required to service all functions
- Practice sanitation and safety daily to ensure total guest satisfaction
- Consult with Executive Chef daily as well as with other departments that are directly related to all functions
- Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking
- Perform all other duties assigned by Managers and Supervisors
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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