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Type of Business


Job Qualifications:

Schedule and Pay:

  • Hours: 7am-3pm
  • Flexible schedule including weekends and holidays
  • Pay: $18/Hour
  • Temporary

Job Description:


  • Preparation and production of wholesome meals in accordance with company standards and local health regulations.      
  • Offer consistently professional, friendly and proactive guest service while supporting fellow colleagues.
  • Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards.
  • Maintain proper rotation of product in all refrigerators to minimize wastage/spoilage.
  • Work on the line under time constraints, extreme temperatures, and high business levels.
  • Learn, retain, and demonstrate a full knowledge and understanding of all menu items, carriage lounge, and banquet menus as trained.
  • Follow recipes, instructions from sous chefs, and work as part of larger team unit focusing on quality and consistency.
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
  • Follow kitchen policies, procedures and service standards.
  • Follow all safety and sanitation policies when handling food and beverage.
  • Handle hot items with care.
  • Work clean and be responsible for kitchen organization and orderliness.    
  • Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 feet.
  • Lift up to 50 pounds from ground level to waist level and carries a distance of up to 100 feet with/ without assistance.  Walk up to 7 miles per day.
  • Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time.
  • See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
  • Assist all service staff and company workers in a professional manner insuring our guest service is in accordance with company standards.      
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Assist in production planning, record keeping and reporting as required.
  • Assist in the requisitioning and receiving of all food and supplies as required.
  • Attend shift briefings and actively participate daily.
  • Check and ensure the correctness of the temperature of appliances and food.
  • Check the working condition of equipment and machinery in accordance with specifications.
  • Communicate assistance needed during busy periods.
  • Ensure adherence to quality expectations and standards.
  • Ensure proper portion, arrangement, and food garnish.
  • Follow all company and safety and security policies and procedures
  • Identify safety hazards and inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
  • Inspect work by touch, sight, sound and smell for conformance to prescribed standards
  • Keep refrigerators and storerooms clean and neat. Ensure food and supply items are stored per standards.
  • Familiarize self with and demonstrate basic knife handling skills and operation of basic kitchen equipment and machines.      
  • Maintain confidentiality of proprietary information; protect company assets.
  • Maintain food and cooler logs.
  • Maintain good working relationships with coworkers, guests, and managers.
  • Monitor food quality while preparing food.  Monitor the quality and quantity of food that is prepared.
  • Operate equipment such as ovens, stoves, grills, microwaves, steamers, kettles, and fryers.
  • Perform job safely while maintaining a clean, safe work environment.
  • Perform basic mathematical functions with recipes such as addition, subtraction, multiplication, and division.
  • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
  • Prepare special dietary meals or substitute items.
  • Regulate temperature of ovens, broilers, grills, and roasters.
  • Complete safety training and certifications when offered.  Become certified in food service sanitation practices and prevention of food borne illnesses.      
  • Set-up and break down work station.
  • Stand for up to five hours at a time.  Walk distances up to five miles.
  • Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees.  Hear verbal instructions, directions and warnings.
  • Test foods to determine if they have been cooked sufficiently.
  • Wash and disinfect kitchen area, tables, tools, knives, and equipment.
  • Weigh, measure, and mix ingredients.
  • Adhere to Dress and Grooming Standards; presenting a neat, clean and well-groomed appearance and maintaining a positive, professional image to our customers.
  • Learn and successfully demonstrate the Service Steps with Service Strategies with guests and staff.
  • Maintain a flexible work schedule including days/nights, weekdays/weekends, holidays, and during peak periods of business.
  • Taste sweet, sour, bitter, and salty and demonstrate a sense of smell.


  • At least 18 years old.  

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