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.

BASIC PURPOSE: Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

ESSENTIAL FUNCTIONS:

Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.

Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.

Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.

Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.

Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.

Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.


NON-ESSENTIAL FUNCTIONS:

1. Assist in prep work of vegetables and condiments as required for the next shift. (2%)



Knowledge and Skills:

Education: High school education or equivalent experience


Experience: Minimum one year food service or related work


Skills and Abilities: Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill


No. of employees supervised: Zero

Travel required: None

Hours Required: Forty hours over a five day period; scheduled days and times may vary based on need