Server

Cooks

Responsibilities

• Must be courteous and gracious, maintaining a professional demeanor at all times
• Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel
• Offer guests an enjoyable experience that conforms to the company’s standards of excellence, professionalism and friendliness
• Responsible for preparing his or her station before the start of each service
• Ensure all needed supplies for the shift are available, ready for use, pre-prepared, cleaned stocked per the chef’s standards
• Responsible for food prep, including chopping vegetables, butchering meat, and preparing sauces
• Prepare the items requested from his or her station and work with other cooks to ensure that food is ready at the right time, in the right order up per the Chef’s standards
• Manage his or her station which pertains to par levels, quality control, managing line cooks accordingly, training line cooks to exceed expectations, and take responsibility for all products on their station
• Complies with established sanitation standards, personal hygiene and health standards
• Observe proper food preparation and handling techniques
• Store food properly and safely, marking the date and item
• Clean his or her station and assist other cooks to clean their stations, including disposing of garbage, cleaning utensils, pots, and pans, cooking surfaces, fryers and ovens
• Manage his or her own station, setting up pars, keeping track of all food, and inform the chef when any low par stock or orders need to be made
• Take ownership of all service issues brought to your attention by guests
• Maintain an increased awareness of safety issues throughout the hotel
• Participate in scheduled departmental and administrative meetings as requested
• Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions
• Be familiar with all safety and emergency procedures including OSHA requirements

Qualifications

• High School diploma or general education degree (GED)
• Two (2) years related experience in hospitality or service industry preferred
• Strong communication skills
• Collaborative spirit
• Ethical Conduct
• Positive Attitude
• Eye for Detail
• Problem solving abilities

Cooks

Responsibilities

• Must be courteous and gracious, maintaining a professional demeanor at all times
• Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel
• Offer guests an enjoyable experience that conforms to the company’s standards of excellence, professionalism and friendliness
• Responsible for preparing his or her station before the start of each service
• Ensure all needed supplies for the shift are available, ready for use, pre-prepared, cleaned stocked per the chef’s standards
• Responsible for food prep, including chopping vegetables, butchering meat, and preparing sauces
• Prepare the items requested from his or her station and work with other cooks to ensure that food is ready at the right time, in the right order up per the Chef’s standards
• Manage his or her station which pertains to par levels, quality control, managing line cooks accordingly, training line cooks to exceed expectations, and take responsibility for all products on their station
• Complies with established sanitation standards, personal hygiene and health standards
• Observe proper food preparation and handling techniques
• Store food properly and safely, marking the date and item
• Clean his or her station and assist other cooks to clean their stations, including disposing of garbage, cleaning utensils, pots, and pans, cooking surfaces, fryers and ovens
• Manage his or her own station, setting up pars, keeping track of all food, and inform the chef when any low par stock or orders need to be made
• Take ownership of all service issues brought to your attention by guests
• Maintain an increased awareness of safety issues throughout the hotel
• Participate in scheduled departmental and administrative meetings as requested
• Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions
• Be familiar with all safety and emergency procedures including OSHA requirements

Qualifications

• High School diploma or general education degree (GED)
• Two (2) years related experience in hospitality or service industry preferred
• Strong communication skills
• Collaborative spirit
• Ethical Conduct
• Positive Attitude
• Eye for Detail
• Problem solving abilities