COOK FT

About our company:Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler's journey-inviting them to experience the frequency of each hotel's locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard's award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future. Springboard Hospitality maintains corporate offices in Los Angeles and Honolulu.https://www.springboardhospitality.com/Primary mission:As the Cook, you are responsible for preparing all food items, based on standardized recipes, for Restaurant, Room Service, Team Member meals, and Banquets, while complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures to produce an appealing and appetizing product. He/she is also responsible for appropriate use of facility supplies, and equipment to minimize loss, waste, and fraud.SCOPE OF WORK + TEAMReports to the Executive Chef/ Sous ChefSupports special F&B staffPart of the special events team and cateringRESPONSIBILITIESYou will cook all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.To assist in cross-training team members and train new team members in their positions on the service line.To assist the Sous Chef in maintaining standards of quality and appears on the front line.Perform special projects and other responsibilities as assigned.Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Springboard Hospitality Rules of Conduct.Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for team members as well as guests.Read and abide by all the regulations and rules of conduct stated in the associate handbook.EXPERIENCE:Prior Experience:1-2+ of full employment in a related position with this company or other organization(s)IT Expertise:Advanced knowledge of computer software (including Microsoft Office, outlook) and web analytics tools is preferred.Education:High School education or equivalent; Food service certificationSubject Expertise:Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.Requires an ability to work as a team member and an ability to communicate with kitchen staff.Demonstrate a working knowledge of all property safety and security procedures as required maintaining a secure and safe environment for employees as well as guests.Must be service oriented with excellent customer service and sales skillsMust be able to follow directions with attention to detail, speed and accuracyMust be a team player with the ability to work under minimal supervisionMust be able to multi-task in a fast-paced work environmentMust be able to understand and work with basic financial information and solve basic arithmetic problemsOTHER EXPECTATIONS:Abide by payroll policies, procedures and rules of conduct as stated in the Springboard Hospitality Associate Handbook.Demonstrate a working knowledge of all company safety and security procedures.Travel required: As needed for hotel familiarization, content creation shoots and to meet with colleagues.Hours Required: Must primarily work during Springboard Hospitality business hours, Monday - Friday 8am - 5pm (PST), while understanding that the hotel business functions 24/7 and some weekend or holiday work may occasionally be required.Benefits:Springboard Hospitality offers an empowered working environment that encourages collaboration and flexibility. We offer a superior benefits package to employees who work 20 hours/week or more that includes:Full Time BenefitsCompetitive Base SalaryPTOMedical, Dental, Vision, Life, Pet Insurance401KCostco MembershipBereavement LeaveManagement Contract Referral ProgramEducation AssistanceAdditional Per PositionEmployee Rates at all of Springboard Hospitality's 35+ HotelsMonthly Cell Phone StipendDry Cleaning ServicesHotel Level Executive Bonus ProgramRetention BonusesLead Share ProgramAssociate of the Month/Quarter & Company-wide Associate of the Year ProgramsAssociate Referral Bonus ProgramSpringboard Hospitality Core Values:CONNECTED. We are plugged into people, technology and the cutting edge of culture.INDEPENDENT. We are free-thinkers who embrace diversity and advocate for innovation.COLLABORATIVE. We are collaborative and believe that the best solutions are found by working hand-in-hand.PERSONALIZED. We are devoted to authentic human connection, personalizing our approach to the guests and owners that we serve.DYNAMIC. We are analytic thought leaders who harness the power of data to maximize return on investment.