Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $50,000.00 - $67,500.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
Dental Insurance
Retirement Plan
Employee Discounts
Flexible Schedule
meals provided
Job Description
This job opportunity is offered by a well-established hotel known for its dedication to delivering exceptional culinary experiences and outstanding guest services. As a prominent player in the hospitality industry, this hotel upholds high standards in food quality, hygiene, and customer satisfaction, making it a sought-after destination for guests seeking a memorable dining experience within a luxury or high-volume setting. The establishment prides itself on a team-oriented atmosphere where culinary talent, leadership, and operational excellence are valued and nurtured. This position is a full-time role within the hotel's kitchen and food preparation departments, offering a dynamic environment for culinary professionals... Show More
Job Requirements
- Minimum 2 years culinary experience in a high volume kitchen
- Ability to work standing, sitting, walking, reaching, bending, crouching, kneeling, climbing and balancing during shift
- Ability to push/pull up to 25lbs frequently and 75lbs occasionally
- Coordination and finger dexterity with both hands
- Use of vision including distance, depth perception, field, and color vision
- Flexible to work all shifts including holidays, nights and weekends
- Must be at least 21 years old
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
- Skills including coordination, analyzing, precision working, following instructions, memorization, problem solving, independent judgment, and decision making
- 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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