Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $26.25 - $39.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Career development opportunities
flexible scheduling
Job Description
HRI Hospitality is a dynamic and forward-thinking hotel ownership and management company known for its unique approach to revitalizing properties and developing new projects that become vital parts of vibrant urban communities. The company prides itself on restoring hotels to their former glory while simultaneously creating innovative and exciting venues that captivate guests and locals alike. With a diverse portfolio of brands and properties located in prime destinations, HRI Hospitality fosters an environment where hospitality professionals can grow and thrive in their careers. The company is dedicated to delivering warm welcomes and unforgettable guest experiences across all its locations. Their... Show More
Job Requirements
- 2+ years' experience in a high-volume hotel or upscale restaurant kitchen
- proficiency with hot line, garde manger, banquets, and batch production
- strong knife skills and basic math for conversions
- ability to lead and communicate well
- basic computer skills
- flexible schedule available to work weekends, holidays, and overnight shifts
- experience with banquet production, carving/chef action stations, hotel IRD
- familiarity with labor and food-cost targets
- RBS certification required before start
- complete CA Food Handlers Card training upon hire
Job Qualifications
- 2+ years' experience in a high-volume, multi-outlet hotel or upscale restaurant kitchen
- proficiency with hot line, garde manger, banquets, and batch production
- strong knife skills, recipe scaling, yields, and basic math for conversions
- ability to lead a diverse team, communicate clearly, and stay calm under pressure
- basic computer skills (scheduling, inventory systems, ordering, email, digital logs)
- experience with banquet production, carving/chef action stations, and hotel IRD
- familiarity with labor and food-cost management targets
- RBS certification required prior to start
- must complete CA Food Handlers Card training provided upon hire
Job Duties
- Supervise daily operations of all culinary functions and support F&B outlets, ensuring alignment with brand and service standards
- lead service on assigned shifts
- set the pace and standards for line cooks and stewards
- execute prep and à la carte service, banquet production, and event menus to spec and on time
- oversee restaurant and bar food service, ensuring quality and consistency
- verify station readiness, par levels, and daily prep lists
- adjust based on business forecasts
- monitor ticket times, portioning, plating, and waste to meet brand standards and KPIs
- coach, train, and give real-time feedback to cooks and stewards
- onboard new team members
- support scheduling and deployment of labor to forecast
- manage breaks and coverage
- foster a respectful, inclusive, and safety-first culture
- address performance issues promptly
- assist with inventory, receiving, and storage
- verify quality, yields, and invoice accuracy
- minimize waste
- track prep yields and recipe adherence to manage food costs
- complete shift reports, production sheets, and incident logs
- maintain up-to-date SOPs
- partner with Restaurant/Banquet Managers to align culinary delivery with service flow
- cover MOD shifts as needed and assist FOH staffing needs in the absence of Executive Chef, F&B Manager/Supervisor
- coach associates as needed
- partner with Executive Chef/F&B Manager on associate issues
- other duties may be assigned
- partner with Executive Chef, F&B Manager, Banquet Captain and Sales/Catering teams to ensure accurate event details, effective coordination, and delivery of high-quality experiences for corporate and social functions
- review event orders (BEOs) for accuracy and operational feasibility
- support menu design and costing in collaboration with the Executive Chef
- ensure adherence to all federal, state, and local regulations concerning food safety, sanitation, and responsible alcohol service
- maintain a safe, organized, and compliant work environment in all Culinary & F&B areas
- conduct regular inspections to ensure compliance with health and safety standards
- uphold HACCP/ServSafe practices, conduct and document line checks and temperature logs
- enforce personal hygiene, allergen protocols, cross-contamination prevention, and FIFO
- maintain sanitation and equipment care
- coordinate with Engineering on maintenance needs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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