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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Meal Allowances
Job Description
Bunkhouse is a hospitality establishment specializing in providing an exceptional dining experience through its food and beverage services, primarily operating within a hotel environment. Known for its commitment to quality, service, and guest satisfaction, Bunkhouse has cultivated a reputation for culinary excellence and a welcoming atmosphere that reflects its core values and mission. The company takes pride in maintaining a culture that promotes teamwork, respect, and continuous improvement, which is reflected in both its operations and interactions with guests, staff, vendors, and partners. With a focus on high standards of cleanliness, order, and professionalism, Bunkhouse aims to exceed guest expectations... Show More
Job Requirements
- High school diploma or general education degree (GED)
- Minimum of two years of relevant kitchen experience
- Experience with inventory controls including food, beverage, kitchen supplies and waste
- Experience managing staff scheduling for 15 or more employees
- Excellent communication and interpersonal skills
- Strong organizational skills
- Ability to work in a hotel food and beverage environment
- Ability to perform physical tasks including lifting up to 50 pounds
Job Qualifications
- High school diploma or general education degree (GED)
- Certification from a credited Culinary Institute preferred
- Minimum of two years of relevant kitchen and supervisory experience
- Experience with inventory controls including food, beverage, kitchen supplies, utensils, and waste management
- Experience scheduling and managing a staff of 15 or more
- Excellent verbal, written, and graphic communication skills
- Strong organizational skills
Job Duties
- Collaborate with other personnel to plan and develop recipes and menus considering seasonal availability and customer estimates
- Plan, direct, and supervise food preparation, purchasing, and cooking across multiple kitchens or restaurants
- Inspect supplies, equipment, and work areas ensuring conformity to standards and arrange for equipment purchases and repairs
- Check quality of raw and cooked food products to ensure standards are met
- Monitor sanitation practices complying with health regulations
- Record production and operational data accurately
- Estimate supply amounts and cost requirements including food and ingredients
- Order or requisition food and other necessary supplies
- Check quantity and quality of received products
- Follow inventory standards and conduct accurate inventory
- Prepare and cook foods for regular service and special functions
- Perform personnel actions such as hiring and firing staff with managerial consultation
- Supervise and coordinate activities of kitchen staff engaged in food preparation
- Instruct cooks and workers in food preparation, cooking, garnishing, and presentation
- Determine production schedules and staffing needs for timely service delivery
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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