Overview:
Tommy Bahama Miramonte is an oasis at the heart of it all: a destination where guests come to escape the deadlines and demands of the everyday; where they’re inspired to soak up life’s simple pleasures and celebrate its greatest moments. The magic of this place is rooted in the land and brought to life where desert luxury meets an island state of mind and experiences that connect guests with a variety of offerings that are unique to the region. Welcome to your estate of wellbeing.
This position will plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets, in accordance with standards and plating guide specifications.
Salary Rate: $20/hour

Responsibilities:

• Maintain cleanliness, sanitation and organization of assigned work areas
• Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Prepare all menu items following recipes and yield guide
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests
• Inform Head Cook of any excess items that can be used in daily specials or elsewhere
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• Minimize waste and maintain controls to attain forecasted food cost
• Review status of work and follow-up actions required with the Head Cook before leaving

Qualifications:

• Previous experience required
• A minimum formal education of a high school diploma
• Should have any required certification to Handle Food
• Excellent customer service focus and communication skills
• Should be able to read, speak and write in English

Miramont

• Maintain cleanliness, sanitation and organization of assigned work areas
• Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Prepare all menu items following recipes and yield guide
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests
• Inform Head Cook of any excess items that can be used in daily specials or elsewhere
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• Minimize waste and maintain controls to attain forecasted food cost
• Review status of work and follow-up actions required with the Head Cook before leavin