A tradition of hospitality
In Louisiana, we use the term, "lagniappe" when talking about anything that involves "a little something extra"... "above and beyond"... "exceeding expectations". Isn't that what hospitality's all about? Delivering more than you promise to satisfy your guests? We think it is, and we believe it's also the fundamental principle upon which strong business relationships are forged.
Dimension has earned a reputation of success by sticking with a few, basic business philosophies:
- Be affiliated with great brands!
- Recruit and retain great people!
- Continuously improve!
It's not complicated. Call it "the basics". But, we've built a winning tradition by:
- Selecting winning development sites and capitalizing on well-timed acquisition opportunities.
- Working with a winning combination of industry-leading lenders, architects, contractors, and vendor-partners.
- Maintaining a geographically diversified portfolio of superior hotel product concepts in markets with upside growth potential.
Job Purpose: To supervise and coordinate activities of cooks and other workers engaged in preparing and cooking food stuffs.
- Observe workers engaged in preparing, portioning, and garnishing foods to insure that methods of cooking and garnishing and sizes of portions are as prescribed.
- Give instructions to cooking personnel on fine points of cooking.
- Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
- Assume responsibility for kitchen in absence of Chef.
- Must be able to "prep" food products, using standardized food preparation techniques.
- Must be able to visibly recognize "condition" of food, and cooking temperatures.
- Other duties as assigned.
- Skillfully use kitchen tools, machines, or equipment needed in food preparation.
- Read recipes for the items to be prepared, and be able to visualize the finished products.
- Measure, cut, or otherwise work on materials or objects with great precision.
- Use arithmetic to figure amounts of product/materials needed, quantities needed and cost of products/materials.
ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree.
Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1year in a lead cook position, and 1 year in a steward position; OR, an equivalent level of education and experience.