WE PREPARE, INSPIRE, EMPOWER, ENTRUST IN YOU! JOIN OUR DREAM MAKER CULTURE ©

We are committed to invest in our people to develop a happy and prosperous future. We support you every step of the way in your career journey and offer benefits and unique learning and development opportunities that include:

Competitive Wages • Medical, Dental, Vision Insurance • Life Insurance • 401K Program • Paid Holidays and Vacation • Outstanding Recognition and Awards Program • Effective Training Programs • Tuition Reimbursement • Complimentary Parking and Meals in Dedicated Employee Restaurant • Preferred Pricing on Food and Beverage, Spa Treatments and Retail Purchases • Management Programs to Progress on Your Career Journey • Health and Wellness Fairs

JOB OVERVIEW:

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

REPORTS TO: Head Chef & Sous Chef

SUPERVISES: N/A

WORK ENVIRONMENT:

Main Kitchen, Outlet Kitchens, Stewarding areas.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust and/or mite hazards.
• around chemicals.
• perform job functions with attention to detail, speed and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgment.
• follow directions thoroughly.
• understand guest’s service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent Hotel data.

KEY RELATIONSHIPS:

Internal: Staff in Kitchen, Stewarding, F&B Service, Storeroom and Engineering.

External: Hotel guests/visitors, Food Vendors, Equipment Repair Company personnel, Health Department inspectors.

QUALIFICATIONS

Essential:

• __1_year experience as a Cook at a Hotel or Restaurant.
• Food handling certificate.
• Fluency in English both verbal and non-verbal.
• Compute basic arithmetic.
• Provide legible communication.
• Comprehend and follow recipes.
• Expand/condense recipes.
• Ability to:
• perform job functions with attention to detail, speed and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgment.
• follow directions thoroughly.
• understand guest’s service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent Hotel data.

Desirable:

• High school graduate or equivalent vocational training certificate.
• Certification of Culinary training or apprenticeship.
• Fluency in a second language, preferably Spanish.
• Sanitation certificate.
• Expand and condense recipes.
• Ability to input and access information in the property management system/computers/point of sales system.
• Previous guest relations training.
• Artistic talent.