Job Overview
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Paid Time Off
Health Insurance
Dental Insurance
Retirement Plan
Employee Discounts
Meal allowance
Training and Development
Job Description
The hiring establishment is a dynamic and fast-paced hotel kitchen environment where culinary excellence meets high standards of quality and efficiency. This organization places a strong emphasis on delivering exceptional food service by maintaining proper production flow, product quality, and customer satisfaction. As a reputable hotel with a commitment to meeting and exceeding guest expectations, the kitchen team plays a vital role in upholding the overall hospitality experience.
This role focuses primarily on supervising the production aspects of butchering, sauce preparation, vegetable and garnish production along with ensuring the effective turnover of products through strict adherence to rotation principles. T... Show More
This role focuses primarily on supervising the production aspects of butchering, sauce preparation, vegetable and garnish production along with ensuring the effective turnover of products through strict adherence to rotation principles. T... Show More
Job Requirements
- Minimum 2 years culinary experience in a high volume restaurant kitchen
- Ability of simple reading, writing, math, and task completion skills
- Flexible to work all shifts including holidays, nights, and weekend hours
- Must be a minimum of 21 years of age
Job Qualifications
- Minimum 2 years 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
- Coordination, analyzing, precision working, following instructions, memorization, problem solving, independent judgment, and decision making skills
- Organized, prioritize work, and meet deadlines
- Comprehend and follow supervisor's instructions
- Maintain a neat, clean and well-groomed appearance
- Able to work with interruptions
- Flexible to work all shifts including holidays, nights, and weekend hours
- Must be a minimum of 21 years of age
Job Duties
- Supervise production of all butchering, sauce, vegetable and garnish production
- Ensure good turnover of products by practicing and maintaining proper rotation
- Monitor team member performance, product quality and production flow
- Foster improvements where needed
- Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs
- Audit food storeroom items for quality and consistency, food cost and revenues
- Enforce daily sanitation, hand washing and safety codes
- Analyze feedback from guests, make judgments and take action to implement suggestions for improvement
- Listen and respond to guest inquiries using a positive, clear speaking voice
- Answer questions and offer assistance to provide guest satisfaction
- Any other duties as assigned within the scope of this position
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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