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YOUR NEXT OPPORTUNITY AWAITS
Careers at Holiday Inn & Suites Richmond West
About Us:
Exceptional Talent + Premier Hospitality
We adopt a proactive, hands-on approach to hotel management. Our team has extensive expertise in all facets of hospitality management.
Our culture prioritizes relationships and teamwork. We value professionalism, integrity, and honesty as we strive to deliver exceptional hospitality. We recognize that our associates shape our guest experience, and we seek the highest quality talent to fulfill our mission.
Why You Will Enjoy Working With Us:
The Team. You will collaborate with some of the most skilled and supportive leaders and colleagues, creating a work environment you can take pride in. Core Values: Teamwork, Accountability, Relationship Focused, Professionalism, Integrity/Honesty.
What We Offer:
Early Access to Earnings
Comprehensive Medical/Dental/Vision, 401K, Company-paid short- and long-term disability insurance, Company-paid life insurance, Travel discounts, Performance-based raises, Years of Service Awards, Employee Assistance Program, Career Advancement Opportunities, Paid holidays, Tuition reimbursement, Referral Bonuses, Multiple incentive bonuses, and much more.
Your Impact/Key Responsibilities:
POSITION OVERVIEW: Line cooks are responsible for preparing a significant portion of the food served from the kitchen. They work under the guidance of a head chef or sous chef, typically assigned to a specific station, such as the grill, stove, or vegetable prep area. Additional responsibilities include the presentation and storage of menu items according to established standards, recipes, and health regulations.
This industry operates seven days a week, twenty-four hours a day. Regular attendance in accordance with company standards is essential for success in this role.
What You Need to Succeed/Core Competencies:
QUALIFICATIONS, EDUCATION & EXPERIENCE:
- High School Diploma or General Education Degree (GED) or equivalent work experience.
- Preferred minimum of 1-2 years of experience in food and beverage.
- Previous training in guest/customer relations is preferred.
- Good command of the English language.
- Effective communication skills, both written and verbal.
- Ability to exert physical effort in lifting/transporting at least 50 pounds.
- Ability to push/pull carts and equipment weighing up to 150 pounds.
- Capability to endure various physical movements throughout the work areas.
- Ability to communicate satisfactorily with guests, management, and co-workers.
- Must be able to stand and maintain well-paced mobility for up to 8 hours. Must be willing and able to work a varied schedule that includes nights, weekends, and holidays.
Responsibilities:
- Adhere to proper uniform standards, including wearing a nametag and flat, closed-toe non-slip shoes.
- Maintain positive guest relations at all times and work to resolve guest complaints, ensuring satisfaction.
- Communicate effectively with guests and team members.
- Stay informed about all hotel features/services, hours of operation, room rates, special packages, promotions, daily house count, expected arrivals/departures, and scheduled group activities.
- Strictly follow State sanitation/Health regulations and Hotel requirements.
- Utilize all chemicals in accordance with OSHA regulations and hotel standards.
- Meet with Head Cook/Sous Chef to discuss assignments, anticipated business levels, changes, and other pertinent information.
- Complete opening duties, including setting up the workstation with required tools, inspecting cleanliness and working condition of all tools, checking production schedules, and establishing priority items for the day.
- Begin prep work on items needed for the day’s menu.
- Organize all prep items from different areas to ensure readiness for service.
- Notify the Chef of any shortages before items run out.
- Inform F&B service staff of unavailable items and available menu specials during meal periods.
- Communicate any assistance needed during busy periods to the Chef to ensure optimal service to guests.
- Maintain proper storage procedures as specified by Health Department and Hotel requirements.
- Complete closing duties, including returning food items to storage, wrapping and labeling items, organizing storage areas, and cleaning food prep areas.
- Ability to describe all menu items, preparation methods, and prices as needed. Work within policy to accommodate guests' special food requests.
- Notify supervisors of any guest needs or comments.
- Assist in handling emergencies to protect guests and associates and preserve the building and its systems.
- Responsible for knowing and adhering to all department, hotel management, and brand standards, policies, and procedures.
This job description provides a general overview of the expectations for the position and is not intended to be a comprehensive list of all duties, requirements, and responsibilities.
Work Environment: The work environment includes the kitchen, restaurant, and all areas of the hotel. The job involves working under variable temperature conditions and noise levels, in both indoor and outdoor settings.
