Dimension Development Company has successfully been developing, acquiring and managing full-service, all-suite, and focus service hotels. Together with our owning partners we have produced winning combinations in markets throughout the country. Dimension's current management portfolio includes hotels in the Hilton, Holiday, Marriott and Starwood brand families. These hotels include Courtyard by Marriott, Embassy Suites, Fairfield Inn, Sheraton Four Points, Hampton Inns, Hilton, Holiday Inns, Holiday Inns & Suites, Homewood Suites by Hilton, Residence Inn by Marriott and TownePlace Suites by Marriott. The company operates 42 hotels in 11 states, and is actively working to acquire additional management contracts and acquire and/or develop additional hotel properties.

Dimension is a growth-oriented, hospitality management company maintaining long-term management contracts. Because Dimension's philosophy is geared towards long-tem management of assets, we take a significant interest in all aspects of property performance, product quality and service excellence. Many other hospitality management groups, who do not have long-term affiliation with a particular hotel as their goal, do not share. This philosophy translates into higher levels of guest satisfaction and product quality.

Prepare meals in accordance with portion and quality standards specified in recipes.  Control food usage to minimize waste. 

Some specific job duties and responsibilities include, but are not limited to:

• Prepare and cook orders for daily operations.
• Advise supervisor of low inventory items; assists in receiving items and taking inventory as required.
• Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and Holiday Inn requirements.
• Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Reports all unsafe or malfunctioning equipment to supervisor.
• May assist by performing ware washer or other kitchen duties as needed.
• Promote teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance, and Guest Services.  May occasionally interact directly with guests.
• May assist with other duties as assigned.

• Basic ability to read, write and communicate with the English language, additional language skills also preferred.
•  Basic math skills, including ability to calculate recipe adjustments and convert standard culinary units of measure.
• Carrying or lifting items weighing up to 50 pounds
• Standing up and moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling
• Communication skills are utilized a significant amount of time when interacting with the other cooks, wait staff and supervisors.
• Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when monitoring inventory.
• Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.  
• Must have or be able to obtain a valid permit to serve alcohol, in accordance with State and Local guidelines.  
• Must have or be able to obtain a valid certificate of Safe Food Handling for F&B Managers
• May be required to work nights, weekends, and/or holidays.