Description. DEPARTMENT. Cook 1. REPORTS TO. Executive Chef. STATUS. Non-Exempt. POSITION SUMMARY. Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with Company standards and safety and sanitation policies. RESPONSIBILITIES. Sets up, clears and breaks down work station. Follows written and oral instructions regarding menus and standardized recipes...
Description. F&B Outlet Manager. DEPARTMENT: Food and Beverage. REPORTS TO: General Manager. STATUS: Exempt. SUMMARY. The Restaurant Manager sets and achieves the highest standards in all areas of restaurant operations including the Team Member experience, Guest experience, and financial results. He/she oversees training and development of all restaurant Team Members and leads the way in providing exceptional food in a safe, clean and inviting at...
Description. . SOUS CHEF. DEPARTMENT. Food & Beverage. REPORTS. TO. Executive Chef. DIRECTS. Line Level Culinary & Stewarding. STATUS. Exempt. SUMMARY. Performs advanced food preparation in a fine dining restaurant along with supervision of kitchen staff. SOUS CHEF RESPONSIBILITIES. Responsible for the entire operation of the kitchen in absence of the Executive Chef including. Providing management and support to the kitchen staff, ensuring effici...
Description. Housekeeper/Room Attendant. DEPARTMENT. Housekeeping. REPORTS TO. Executive Housekeeper. STATUS. Non-Exempt. POSITION SUMMARY. To clean all areas of the hotel thoroughly, with the key aim of enhancing the guest experience by having excellent standards of hotel cleanliness. Responsible for reporting any maintenance problems and handling guest requests or complaints. Ensures the confidentiality and security of all guest rooms. WORK ENV...
