Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $17.25 - $18.00
Work Schedule
Flexible
Benefits
Health Insurance
Paid Time Off
employee discount
Retirement Plan
Meal allowance
Training and Development
uniform provided
Job Description
The hiring establishment is a reputable hotel or resort known for its dedication to providing exceptional culinary experiences and top-notch hospitality services. This establishment operates within the hospitality and food service industry, specializing in delivering high-quality dining options to its guests. With a commitment to excellence, it maintains rigorous standards in food presentation, preparation, and guest satisfaction. The environment is fast-paced and dynamic, requiring culinary professionals who are not only skilled but also adaptable and eager to contribute to a team-oriented culture. This employer is dedicated to maintaining a clean, organized, and efficient kitchen environment while upholding all health and... Show More
Job Requirements
- 2 years experience as a pantry person at a hotel/resort or restaurant
- Food handling certification required
- Ability to work all stations on the line
- Compute basic arithmetic
- Comprehend and follow recipes, including the ability to expand/condense recipes
- Regular attendance according to established guidelines
- May be required to work varying schedules to reflect business needs
- Focus and maintain attention to tasks and complete assignments on time despite interruptions
- Ability to maintain excellent relationships with staff and maintain confidentiality
Job Qualifications
- 2 years experience as a Pantry Person at a Hotel/Resort or Restaurant
- Ability to work all stations on the line
- Food handling certification required
- Compute basic arithmetic
- Comprehend and follow recipes, including the ability to expand/condense recipes
- Regular attendance according to established guidelines
- May be required to work varying schedules to reflect the business needs of the property
- Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
- Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
Job Duties
- Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- Set up work station with required mis en place, tools, equipment and supplies
- Breakdown work stations and complete closing duties at the end of last shift of the day
- Produce salads, fruit/vegetable/cheese/meat trays, centerpieces for Banquets and Buffets
- Display items attractively and to specified requirements
- Prepare amenity orders for Room Service
- Ice down seafood three times a day according to procedures
- Inspect the cleanliness and working conditions of all tools, equipment and supplies
- Maintain proper storage procedures as specified by Health Department and hotel requirements
- Assist with inventories as scheduled
- Work in a cooperative and friendly manner with fellow associates
- Practice a culture of guest service in all you do
- promote courtesy, good will and a positive attitude in each and every encounter
- Perform any reasonable request as assigned or directed by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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