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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $13.50 - $17.00
Work Schedule
Rotating Shifts
Benefits
401(k)
Disability insurance
Employee assistance program
Health Insurance
Life insurance
Paid Time Off
room discounts
Employee Food and Beverage Discounts
Job Description
Driftwood Hospitality Management is a distinguished leader in the hospitality industry, known for its fully integrated approach to hospitality services that ensures outstanding client service. The company culture at Driftwood empowers associates to take initiative, be proactive, and contribute meaningfully to the success of their respective properties. This proactive and empowered work environment is fostered through well-defined strategies and clear objectives which drive operational excellence across their hotels. Driftwood Hospitality Management employs the best talent in the hospitality industry, from management to every team member, ensuring a consistently high standard of service and operational performance across all positions and properties.
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Job Requirements
- Hold a current food handler card
- Have at least three years cooking experience, with preference for broiler cooking
- Possess basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette
- Demonstrate good working knowledge of broiler and sauté cooking methods
- Understand and apply accepted sanitation standards
- Operate all standard kitchen equipment safely
- Have basic mathematical skills for recipe and portion control
- Communicate effectively in English
- Adhere to safety and security procedures
- Maintain a neat and professional appearance
- Be physically capable of lifting heavy items and enduring long hours in varying temperature conditions
Job Qualifications
- Current food handler card
- Minimum of three years cooking experience preferred, with broiler cooking experience preferred
- Basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette
- Good working knowledge of broiler and sauté cooking fundamentals
- Familiarity with accepted standards of sanitation
- Experience operating kitchen equipment such as stoves, ovens, broilers, slicers, steamers, and kettles
- Basic math skills to understand recipes, measurements, requisition amounts, and portion sizes
- Basic English language proficiency sufficient to understand team member 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 ensuring product consistency
- Visually inspects, selects, and uses only food items of the highest standard in menu preparation
- Checks and controls proper storage and portion control of food products to maintain quality
- Keeps refrigeration, equipment, storage, and work areas clean and compliant with health regulations
- Maintains all logs including cooling, heating, and temperature records
- Adheres to all company policies and procedures
- Follows safety and security procedures and rules
- Reports unsafe conditions, accidents, injuries, or property damage to management
- Provides a safe work environment by using protective equipment and observing fire prevention and emergency procedures
- Maintains a neat, clean, and well-groomed appearance
- Assists other kitchen personnel as needed
- Performs related duties as requested by management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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