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
Training and Development
Flexible Schedule
Job Description
The position is based in Durham, NC at a well-established hotel known for its commitment to delivering excellent dining experiences and superior hospitality services. This hotel operates around the clock, seven days a week, making it a dynamic and fast-paced environment. The company strives to provide top-notch food services through its kitchen and restaurant departments, serving a diverse clientele with varied tastes and needs. The kitchen team plays a pivotal role in the hotel's overall guest satisfaction by maintaining high standards of food quality, preparation, and service. This particular role focuses on supervising kitchen operations to ensure efficiency, safety, and... Show More
Job Requirements
- High school diploma or equivalent
- Culinary degree preferred
- 3 years of kitchen experience in a high volume restaurant or hotel restaurant operation
- At least one previous Sous chef position preferred
- Ability to lift up to 60 pounds occasionally and up to 30 pounds frequently
- Ability to stand or walk for extended periods
- Developed English communication skills
- Mathematical skills for basic calculations
- Ability to supervise and assign duties to a team
- Ability to handle kitchen tools and equipment safely and properly
- Flexible schedule to accommodate business needs and shift changes
Job Qualifications
- High school diploma or equivalent
- Culinary degree preferred
- 3 years of kitchen experience in a high volume restaurant or hotel restaurant operation
- At least one previous Sous chef position preferred
- Developed English language skills to communicate effectively both written and orally
- Ability to read and comprehend written information
- Mathematical skills sufficient to apply fractions, percentages, ratio and proportion
- Ability to supervise and maintain harmonious team relations
- Experience in coordinating kitchen operations effectively
Job Duties
- Reports to work dressed in proper attire and on time following proper clock in/out procedure as outlined in the employee handbook
- Manage and ensure proper operation of Kitchen
- Assist in hiring and training all kitchen department staff with the assistance of the Executive Chef and the Director of Human Resources
- Implement hotel policies and procedures pertaining to the kitchen
- Practice safety standards and report all unsafe conditions to the proper person
- Schedule all kitchen employees in accordance with hotel staffing guides and weekly forecast (avoiding overtime in scheduling)
- Oversee Hot line, Cold line, Banquets and Employee Cafe
- Monitor guest satisfaction levels, in terms of quality, value, variety and timeliness
- Control food cost by purchasing wisely, pricing appropriately, portioning accurately and limiting waste
- Ensure all equipment for the Kitchen is maintained and stored properly
- Possess in-depth knowledge of all positions supervised
- Maintain high level of sanitation as prescribed by local health department and company standards
- Assist and implement promotional programs on an ongoing basis
- Perform inventory of perishable goods, non-perishable dry goods and capital goods
- Attend all departmental and organizational meetings
- Coordinate kitchen operations with Executive chef, Restaurant and Banquet Managers, other hotel managers and outside vendors
- Write and file reports regarding activities
- Assist in training of service staff regarding ingredients and kitchen procedures
- Review and evaluate restaurant employees on a regular basis as designated by hotel policy
- Participates in and supports all hotel policies, procedures and standards
- All other duties as assigned by the Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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