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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,304.00 - $71,000.00
Work Schedule
Standard Hours
Benefits
PTO
Hotel and restaurant discounts
Health Insurance
Vision Insurance
Dental Insurance
401k with matching contributions
Paid holidays
short term disability
long term disability
Referral bonuses
flexible spending accounts
Job Description
Archer Hotel Napa is a distinctive boutique hotel nestled in downtown Napa, renowned for providing guests with an indulgent and luxurious experience. With 183 elegantly designed rooms and suites, many of which feature private balconies, the hotel encapsulates refined comfort amidst the vibrant wine country setting. Visitors and guests benefit from a variety of upscale amenities including the highly regarded Sky & Vine Rooftop Bar, Water Deck, Rooftop Spa, and a fully equipped Fitness Studio. Additionally, spanning over 22,000 square feet, the hotel offers versatile indoor and outdoor event spaces suitable for a range of occasions. As a AAA Four... Show More
Job Requirements
- High school diploma or equivalent
- minimum six months related experience in restaurant or a service industry preferred
- ability to stand for extended periods and perform physical tasks such as lifting up to 60 pounds
- excellent communication skills
- customer-focused attitude
- ability to work flexible hours including nights, weekends, and holidays
- strong team player mindset
- commitment to promoting a positive work culture and hospitality
- willingness to follow directions and adhere to policies and procedures
Job Qualifications
- High school diploma or equivalent
- previous experience in a high-volume kitchen environment
- strong leadership and team management skills
- excellent written and verbal communication abilities
- knowledge of food safety and sanitation regulations
- proficiency in inventory control and recipe adherence
- ability to work in a fast-paced environment
- flexibility with work hours including evenings, weekends and holidays
- culinary degree or formal culinary training preferred but not required
Job Duties
- Supervise activities of assigned staff, communicate goals, and assign/schedule work
- communicate and enforce policies and procedures
- oversee methods of preparation, portion sizes, and timeliness of food preparation
- control food usage to minimize waste
- inspect the cleanliness of the line floor and all kitchen stations
- maintain and strictly abide by proper storage procedures and state sanitation and health regulations
- ensure the department and each station is properly staffed for each meal period
- support senior leadership by developing and assuming key management responsibilities
- ensure the completion of all opening and closing procedures by BOH employees
- review the following days menus
- review inventory and purchase food and supplies as needed
- maintain inventory control procedures
- assist in determining the minimum and maximum stocks of all food, material and equipment
- assist in cooking and food preparation as required
- understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef/Chef de Cuisine and Director of Food & Beverage
- ensure all products are received in correct unit, count and condition
- ensure deliveries are performed in accordance with restaurant and hotel policies and procedures
- responsible for end of month inventory
- promote teamwork and quality service through daily communication and coordination with other departments
- report to work punctually and assist in the event of an emergency
- lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- oversee all quality control of recipes and adherence to all recipes
- prepare daily work assignments and delegate to staff
- assist in scheduling and payroll monitoring
- assist in any other task or duties as requested by management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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