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Job Overview
Employment Type
Full-time
Part-time
Compensation
Hourly
Range $14.00 - $18.75
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Career Development
flexible scheduling
Job Description
The hiring establishment is a well-regarded hotel known for its commitment to excellence in hospitality and culinary services. This hotel has built a reputable name in the industry by prioritizing guest satisfaction and delivering high-quality food and beverage experiences. As a significant player in the hospitality sector, the hotel offers a dynamic and inclusive work environment where teamwork, leadership, and culinary creativity are highly valued. Its culinary team plays an essential role in maintaining the hotel’s standards and the overall guest experience by preparing exquisite dishes and maintaining high operational standards. The hotel fosters a culture of continual improvement and... Show More
Job Requirements
- Minimum 1 year culinary experience in a high volume restaurant kitchen
- able to work all shifts including nights, weekends, and holidays
- minimum 21 years of age
- capable of standing, walking, reaching, bending, crouching, kneeling, climbing, and balancing for the duration of shifts
- able to push/pull up to 25lbs frequently and 75lbs occasionally
- able to use both hands and feet repetitively with good dexterity
- capable of good vision including color vision, depth perception, field of vision
- able to work in environments with extreme heat, cold, noise, fumes, and wet or humid conditions
Job Qualifications
- Minimum 1 year culinary experience in a high volume restaurant kitchen
- strong knowledge of food service industry, cuisines and beverages
- ability of simple reading, writing, math, and task completion skills
- ability to coordinate, analyze, work with precision, follow instructions, memorize, solve problems, exercise independent judgment and make decisions
- organized and able to prioritize work and meet deadlines
- flexible to work all shifts including holidays, nights, and weekends
- minimum 21 years of age
Job Duties
- Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications
- ensure good turnover of products by practicing proper rotation and maintaining
- listen and respond to guest inquiries using a positive, clear speaking voice
- monitor staff performance, product quality and production flow in the absence of the Saucier or Sous Chef and foster improvements
- participate in the activities of cooks and other team members involved in preparing, cooking and presenting food
- make constant contact with both internal and external guests to provide optimal guest service
- perform any other duties as assigned within the scope of this position
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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