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Culinary Specialist
2 months ago
YOUR NEXT OPPORTUNITY AWAITS
Careers at Holiday Inn & Suites Richmond West
About Us:
Exceptional Talent + Premier Hospitality
We adopt a proactive, hands-on strategy to hotel management. Our team possesses extensive expertise across all facets of hospitality management.
Our culture prioritizes relationships and teamwork. We uphold values of professionalism, integrity, and honesty as we strive to deliver exceptional hospitality. We recognize that our associates are key to our guest experience, and we seek the highest caliber talent to fulfill our mission.
Why You Will Enjoy Working Here:
The Team. You will collaborate with some of the most skilled and supportive leaders and colleagues you can take pride in working alongside. Core Values: Teamwork, Accountability, Relationship Focused, Professionalism, Integrity/Honesty.
What We Offer:
Early Access to Earnings
Comprehensive Medical/Dental/Vision coverage, 401K, Company-funded short- and long-term disability insurance, Company-funded life insurance, Travel discounts, Performance-based raises, Service Awards, Employee Assistance Program, Opportunities for Advancement, Paid holidays, Tuition reimbursement, Referral Bonuses, Multiple incentive bonuses, and much more.
Your Impact/Key Responsibilities:
POSITION SUMMARY: Line cooks are responsible for preparing a significant portion of the food served from the kitchen. They operate under the guidance of a head chef or sous chef, with each line cook typically assigned to a specific station, such as the grill, stove, or vegetable prep area. Additional duties include the presentation and storage of menu items in accordance with established standards, recipes, and health regulations.
This industry operates seven (7) days a week, twenty-four (24) hours a day. Regular attendance in alignment with company standards is crucial for success in this role.
Qualifications for Success/Core Competencies:
EDUCATION & EXPERIENCE:
High School Diploma or General Education Degree (GED) or equivalent work experience.Preferred minimum of 1-2 years in food and beverage service.Prior guest/customer relations training is advantageous.Proficient understanding of the English language.Strong written and verbal communication skills.Ability to exert physical effort in lifting/transporting at least 50 pounds.Capable of pushing/pulling carts and equipment weighing up to 150 pounds.Ability to endure various physical movements throughout the work areas.Effective communication with guests, management, and co-workers.Must be able to stand and maintain mobility for up to 8 hours. Willingness and ability to work a varied schedule, including nights, weekends, and holidays.Responsibilities:
Wear the proper uniform, including a nametag. Employees must wear flat, closed-toe non-slip shoes.Maintain positive guest relations at all times. Address guest complaints to ensure 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 adhere to State sanitation/Health regulations and Hotel policies.Utilize all chemicals in compliance with OSHA regulations and hotel standards.Meet with Head Cook/Sous Chef to discuss assignments, anticipated business levels, and other relevant information.Complete opening duties:a) Set up work station with necessary tools, equipment, and supplies.b) Inspect cleanliness and functionality of all tools, equipment, and supplies.c) Review production schedule and pars.d) Prioritize tasks for the day.e) Inform the Head Cook of any supplies needed for the day's tasks.f) Transport supplies from the storeroom and stock in designated areas.Begin prep work on items required for the day's menu.Organize various prep items 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 standards.Complete closing duties:a) Return all food items to appropriate storage areas.b) Wrap, cover, label, and date all items being stored.c) Organize all storage areas.d) Clean and sanitize food prep areas, reach-ins/walk-ins, and shelves.e) Return all unused and clean utensils/equipment to designated locations.f) Turn off all equipment not needed for the next shift.Ability to describe all menu items, preparation methods, and prices as needed. Work within policy to accommodate guests' special food requests.Notify supervisor of any guests' needs or comments.Assist in managing emergencies to protect guests and associates, and preserve the building and its systems during emergencies. Act quickly and responsibly to restore normal operations.Responsible for knowing and adhering to all department, hotel management, and brand policies and procedures.This job description is intended to provide a general overview of the expectations for the position and is not exhaustive of all duties, requirements, and responsibilities.
Work Environment: The work environment includes the kitchen, restaurant, and all areas of the hotel. The role involves working under varying temperature conditions and noise levels, in both indoor and outdoor settings.
