Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Training and Development
Retirement Plan
Job Description
This job opportunity is with a distinguished hotel or resort establishment known for its exemplary commitment to high-quality culinary experiences and guest satisfaction. The company operates within the hospitality sector and prides itself on delivering premium food and beverage services that elevate the overall guest experience. By joining this team, the successful candidate will contribute to maintaining the hospitality brand's reputation by adhering to strict quality standards and embracing a culture of service excellence. The hotel's culinary team is dynamic, focusing on innovation, teamwork, and efficiency, providing an exciting and fast-paced work environment for culinary professionals seeking career advancement 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 or 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 Qualifications
- 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 or condense recipes
- Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
- Good communication skills, both written and verbal
Job Duties
- Meet with Sous Chef or 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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