Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $14.00 - $18.00
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
Job Description
The Woodlands Resort is a renowned hospitality destination known for its exceptional service, beautiful surroundings, and diverse culinary offerings. Located in a serene setting, The Woodlands Resort has established itself as a premier choice for guests seeking a memorable stay combined with outstanding dining experiences. As a part of a respected resort chain, the establishment prides itself on maintaining high standards of quality, customer satisfaction, and operational excellence. The resort features multiple dining outlets, each offering a unique menu crafted to delight a variety of palates, ensuring guests can enjoy both casual and fine dining experiences throughout their visit.
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Job Requirements
- Previous experience required
- A minimum formal education of a high school diploma
- Food handling certification required
- Ability to read, speak, and write in English
- Must be at least 18 years old
Job Qualifications
- Previous experience required
- A minimum formal education of a high school diploma
- Should have any required certification to handle food
- Excellent customer service focus and communication skills
- Should be able to read, speak, and write in English
- Must be 18 years or older
Job Duties
- Maintain cleanliness, sanitation, and organization of assigned work areas
- Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance
- Prepare all menu items following recipes and yield guide
- Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests
- Inform Head Cook of any excess items that can be used in daily specials or elsewhere
- Maintain proper storage procedures as specified by Health Department and Hotel requirements
- Minimize waste and maintain controls to attain forecasted food cost
- Review status of work and follow-up actions required with the Head Cook before leaving
Job Location
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