Line Cook-AM at Warwick Hotel

Dallas, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Aug, 26

Salary

0.0

Posted On

15 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation Practices, Safety Compliance, Recipe Reading, Buffet Display Creation, Verbal Communication, Written Communication, Basic Computation

Industry

Hospitality

Description

If you feel you have the skills to WOW our Executive Sous Chef, then send in your resume and come start your journey! We have competitive medical, dental and vision benefits. We also offer great discounts at the Le Spa by Warwick. We offer complimentary lunch, dinner and parking. We offer great opportunities to sharpen your skills and learn from our leadership team. POSITION PURPOSE Manage all aspects of the food production for all outlets and banquets, including food preparation according to the description. Adhere to sanitation practices. Qualified candidates will need to expect the following: Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Practice sanitation and safety daily to ensure the total customer satisfaction. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with hotel rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Ability to read recipes and follow their instructions. Ability to create appropriate buffet displays up to five to six feet in height and the ability to set up, maintain and breakdown same.

Responsibilities

Manage food production for all outlets and banquets, ensuring items are prepared consistently and in a timely manner. Maintain strict adherence to sanitation and safety practices to ensure customer satisfaction.