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The AM Kitchen Helper works collectively with the Culinary and Dining Services team under the direction of the Executive Chef. You will assist in a number of critical tasks in preparation of meal service including food prep, stocking the salad bar, filling refreshment carafes, and setting tables in the dining room.
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Serve as member of Executive Committee/Management Team, Manager on Duty (when required) and work with other management personnel in establishing and implementing hotel service standards to achieve maximum profitability and efficiency.
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Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates.
$18 - $22 an hourFull-timeExpandApply NowActive JobUpdated 20 days ago - UpvoteDownvoteShare Job
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In absence of the Executive Chef, oversee the food service staff and overall kitchen operations. Oversee preparation and set-up of service to serve nutritious food, attractively garnished in a punctual manner.
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Assist the Executive Chef in monitoring the presentation of food product and reviews any areas of concern raised by guests or staff. The Director of Food and Beverage is responsible for ensuring the smooth operation of the dining room and banquet functions by directing the activity of staff, facilitates the prompt and accurate seating and service of all guests.
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In the role of Sous Chef and member of the Dining Services team, you will be responsible to prepare nutritious, appetizing, and attractive meals for our residents and ensure a smooth, efficient and safe operation of the kitchen.
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Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food offerings and in the planning, inventory, and management of supplies. Performs purchasing function as necessary and communicates purchasing needs to Executive Chef, ensuring the availability of all necessary food and kitchen related items to meet demands of staff and guests.
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