Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Exact $24.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
flexible scheduling
Training and development opportunities
Job Description
The position is based in Durham, NC at a hospitality establishment operating continuously to ensure guests receive exceptional dining experiences. This full-time role offers a competitive hourly wage of $24.00 and is designed for culinary professionals aimed at contributing to the smooth and efficient operation of the kitchen. The company is a well-established hotel that prides itself on delivering quality food services in a dynamic, high-volume environment that serves diverse clientele throughout the day and night.
This role is critical for managing kitchen operations, ensuring compliance with both company standards and local health department regulations. The successful candidate wil... Show More
This role is critical for managing kitchen operations, ensuring compliance with both company standards and local health department regulations. The successful candidate wil... Show More
Job Requirements
- High school diploma or equivalent
- Culinary degree preferred
- Minimum three years kitchen experience in high volume restaurant or hotel
- Prior sous chef experience preferred
- Ability to lift up to 60 pounds with frequent bending and lifting up to 30 pounds
- Effective written and verbal communication skills in English
- Capability to stand or walk significantly during shifts
- Mathematical skills sufficient for applying fractions, percentages and ratios
- Supervisory skills to assign duties and maintain harmonious relations among staff
- Willingness to work variable shifts as business demands
Job Qualifications
- High school diploma or equivalent
- Culinary degree preferred
- Three years of kitchen experience in a high volume restaurant or hotel operation
- At least one previous sous chef position preferred
- Strong communication skills in English
- Ability to train, manage and evaluate staff
- Knowledge of food safety and sanitation standards
- Skilled in scheduling, inventory management and cost control
- Effective interpersonal skills for coordinating with multiple departments and vendors
Job Duties
- Report to work dressed and on time following clock in/out procedures
- Manage proper operation of the kitchen
- Assist in hiring and training kitchen staff
- Implement hotel kitchen policies and procedures
- Practice safety standards and report unsafe conditions
- Schedule kitchen employees following staffing guides and forecasts
- Oversee hot line, cold line, banquets and employee cafe
- Monitor guest satisfaction regarding quality, value, and timeliness
- Control food cost through purchasing, pricing, portioning and waste limitation
- Ensure kitchen equipment maintenance and proper storage
- Maintain high level of sanitation as per health department and company standards
- Perform inventory of perishable, non-perishable and capital goods
- Coordinate kitchen operations with executive chef, managers and vendors
- Write and file activity reports
- Assist in service staff training regarding kitchen procedures
- Review and evaluate kitchen staff regularly
- Participate in all hotel policies and procedures
- Fulfill other duties assigned by Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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