CORPORATE OVERVIEW
Morgans HoteI Group is proud to be a perpetual pioneer in the hospitality industry. Founded in New York City in 1984, Morgans is recognized worldwide as the originator of the boutique hotel concept. By constantly refining basic ideas and always striving to reinvent the hotel experience, Morgans Hotel Group has created a number of breakthrough concepts that have revolutionized the industry. With twelve properties in its worldwide portfolio, Morgans is a market-leader that is poised for growth. Our design-driven approach to reinventing the traditional hotel space has made Morgans a sought after brand for guests and owners alike. Join our trend-setting team of top operators whose driving purpose is to create engaging and dynamic guest experiences for all who enter!
JOB DESCRIPTION
Reporting: Sous Chef
Summary of Position: Active participation as a member of the kitchen team in the servicing of all guests (both internal and external) needs.
Primary Functions:
* Ongoing contribution to maintaining Kitchen at Delano as the finest resort dinning experience worldwide.
* Inspiring a positive working environment.
Specific Accountabilities:
1. Preparation and execution of all assigned of all food items and/ or station menu items.
2. Following established procedures, guidelines and recipes as laid out by kitchen leadership.
3. Participating in a total sanitation program.
4. Following procedures as outlined in the employee handbook, including proper uniform and grooming, attendance and behavior.
5. Perform other duties as requested.
Required skills/ Qualifications:
* One to three years experience in any style food service operation.
* Rudimentary knowledge of cooking procedures.
* Basic knife skills.
* Basic sanitation procedure knowledge.
* Enthusiastic attitude with an earnest desire to learn.
Physical Requirements:
* Must be able to work standing on your feet for at least 8 hours per day.
* Must be able to lift and carry at least 30 pounds.
* Must have color vision and depth perception for food preparation and food presentation.
* Must be able to grasp, seize, turn, reach and hold objects with hands,
* It is necessary to have ability to communicate within kitchen.
* Occasionally required climbing stairs.