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Prep Cook
(Chefs/Kitchen)
Responsibilities
Plan, prep, set up and provide quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays/ presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches, and desserts in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Creates and designs new and unique menu items.
Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines.
Ensure that all food and beverage products are consistently prepared and served according to hotel standards.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the kitchen areas, associates, and guests.
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Guest Room Attendant
(Housekeeping)
Responsibilities
Clean guest rooms as assigned, ensuring the hotel's established standards of cleanliness. Responsible for reporting any maintenance deficiencies and handling guest requests or complaints. Ensures the confidentiality and security of all guest rooms.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Handle guest complaints ensuring guest satisfaction.
Maintains standards of quality and cleanliness throughout daily assignments.
Observes all house and safety rules, housekeeping room procedures, and security procedures.
Cleans and services assigned guest rooms by category priority according to franchise and hotel standards.
Returns and restocks cart at end of shift.
Complete additional deep cleaning / seasonal cleaning functions as scheduled.
Other duties as assigned.
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Line Cook
(Chefs/Kitchen)
The Line Cooks 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. They maintain organization, cleanliness and sanitation of work areas and equipment. Food safety certification preferred but not required. Work shifts and hours vary, weekend and holiday hours required. The Kitchen Staff prepare mouth-watering cuisine and beverages for our clients and guests. We expect our Associates to provide warm, friendly service with a genuine smile and pleasant attitude. We look for staff who are willing to learn and who seek opportunities to grow. Prior customer service and hospitality experience is helpful, but not required.
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Front Desk Agent
(Guest Services)
ResponsibilitiesParticipate in operating a traditional 24-hour, seven day a week, hotel front desk operation. Greet guests/visitors in a courteous, enthusiastic and professional manner. Check-in and Check-out guests. Proper telephone service to include all incoming external and internal calls and setting of wake-up calls. Handling of mail, faxes, messages and deliveries. Utilization of Stay n Touch, Toast, Word and Excel. Maintain supply of complimentary guest amenities through housekeeping. Refill the Sundry shop upon shift completion. Complete daily shift checklist. Communicate with fellow guest services employees and other departments to ensure a seamless and positive guest experience. Assist all guests in any way possible in a professional and courteous manner.
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