Competitive + Benefits We are a global hospitality management company who partner with internationally renowned brands to deliver the full commercial potential of our hotels. Here in the US, we operate 25 properties and have ambitious development and growth plans.
Our mission is to go beyond 'hospitality' by creating memorable experiences and lasting connections with our guests.
It's our uncompromising passion for outstanding service that makes us who we are. At the core of this philosophy is our people.
Our culture runs on passion, enthusiasm and fun " we love what we do.
We set the bar high and we are relentless in our pursuit to 're-define hospitality'.
BENEFITS PACKAGE - Competitive Salary
- Team Member Hotel Discount Program
- Uniforms Provided
- Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options
- Paid PTO beginning after ninety (90) days of employment
- Immediate eligibility for 401k and employer match
- Team Member Awards and Recognition programs throughout the year
- Food and Beverage Discounts
- Tuition Reimbursement
The Role ESSENTIAL RESPONSIBILTIES • Prepare food of consistent quality following recipe cards, use records, production and portion standards, per order specks.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Remembering all the multiple orders and easily assemble them to the order.
• Work all stations on kitchen line to include broiler, sauté, fry, pantry, expediter and dishwashing stations.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set up
• Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage.
• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift.
• Help assist chefs with preshifts as needed.
• Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste.
• . Promptly report equipment, food quality, and shortage or safety problems to Executive Chef.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures
• Handle store, label, and rotate all products properly and in accordance to applicable state laws.
REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES Education: High school education or equivalent experience. Culinary certificate or degree preferred.
Experience: Three - Six months in a food/beverage services environment or establishment.
Skills and Abilities: Strong knowledge of operating industrial sized ovens and cooking ranges. Possess knowledge of preparing different types of cuisines, relishes, soups and salads. Have a basic understanding of professional cooking and knife handling skills. Understand and knowledgeable of safety, sanitation and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand, and carry containers loaded with food and liquids. Able to read, speak and understand English. Able to lift, push, carry 20 - 40 lbs. Stand continuously for long periods of time. Communicate information and hotel services to management, staff and guests
PHYSICAL DEMANDS
Lift 20 - 40 lbs. (Trays, Dish Racks, Glass Racks, etc.)
Pushing /Pulling 50 - 100 lbs. (Carts, Queen Mary's, Hot Box, Portable Bar)
Carry 20 - 40 lbs. (Trays, Dish Racks, Glass Racks, etc.)
Bending/Kneeling: Bend to reach lower level cabinets and kitchen storage room. Bend to lift trays.
Mobility: Maneuver in narrow areas and between seated guests. Distance up to and greater than 100 ft - 100% of the time.
Continuous Standing: Standing required to service guest(s) / function(s); 100% of time scheduled.
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