3 hospitality jobs found

Essential job Functions: Prepare and cook all grilled, baked, fried, and roast foods according to established food quality standards. Plate appetizers, entrees, and desserts, and prepare specialty decorative items. Correctly set up all work areas by balancing the preparation times of different orders to ensure guests get their meals promptly and accommodate guest allergies and other special requirements. Keep the food production line organized by maintaining a clean, sanitary work area, including all equipment (ovens, fryers, grills, etc.) and tools (knives, spoons, etc.). Maintain production stock to meet operational needs. Maintain food quality by inspecting food for freshness and bringing questionable things to management's attention. Check all cooked/prepared items before releasing them to be served to guests. Control portions in order to control costs and maximize the use of available food items. Mentor newly hired employees by showing them about food preparation and hygiene and by overseeing their work. Follow all Food Safety, Sanitation, and HACCP Guidelines the Company or state set forth. Other Job functions: Follow the company handbook and procedures Assist in other areas such as; culinary, advanced culinary, and expeditor. Performs other duties as assigned. Physical Effort: Must be able to lift and move with assistance up to 40 lbs. Sitting Standing Lifting Walking Ability to smell and identify odors, especially of decay. Working Conditions: While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts Restaurant Environment The noise level is usually moderate. High School Diploma and three years of culinary-related experience or equivalent combination of education and experience. Bi-lingual and knowledge of Japanese Cuisine, preferred but not required Strong analytical and problem-solving skills. Attention to detail is a must. Strong interpersonal skills essential Culinary School Diploma is preferred but not required. Able to effectively communicate verbally in English with superiors, colleagues, and individuals inside and outside the Company. Able to work effectively and relate well with others, including superiors, colleagues, and individuals inside and outside the Company. The employee exhibits a professional manner in dealing with others and works to maintain constructive working relationships. Able to basic arithmetic, including subtraction, addition, division, multiplication, and counting items. The employee must also be able to analyze and solve simple problems. Able to read and analyze written information. Able to follow recipes Able to use the kitchen equipment and measurements correctly Possess culinary skills, techniques, and knowledge, including ingredients, kitchen terminology, and etiquette This position performs the duties of a Line Chef, which includes: handling advanced cooking duties on the food production line; preparing and cooking all grilled, baked, fried, and roasted foods; skillfully plating appetizers, entrées, and desserts; preparing decorative food items; balancing the preparation times of different orders to ensure guests get their food in a timely fashion; by accommodating guest allergies and other special requirements; adjusting food preparation times based on the level of business; preparing sauces and soups; organizing materials and efficiently using equipment; and general clean up. Mitsukoshi USA provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Mitsukoshi USA is an Equal Opportunity Employer - M/F/Veteran/Disability/Sexual Orientation/Gender Identity

Overview This position will plan, prep, set up, and prepare quality products in all areas of the Pastry/Bake Shop including, but not limited to, pastries, desserts, bread, ice creams, sorbets, creams, simple syrups, jams, displays/centerpieces, in accordance with departmental quality standards and specifications. Responsibilities Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Strictly abide by State sanitation/Health regulations and Hotel requirements Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. Establish priority items for the day and inform the Pastry Chef of any supplies that need to be requisitioned for the day's tasks. Prepare and produce dessert menu items for Restaurants, Room Service, and Banquets following recipes and yield guides. Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements. Inform the Sous Chef of any shortages before the item runs out. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Review status of work and follow-up actions required with the Pastry Chef before leaving. Always maintain positive guest relations. Performs other work duties as assigned. Qualifications Previous upscale hotel experience of two years or more. A minimum formal education of a high school diploma. Culinary education preferred. Should have any required certification for food safety and handling procedures. Fluency in English both verbal and non-verbal. Comprehend and follow recipes. Excellent customer service focus and communication skills. Flexible to work evenings, weekends, and holidays. Working Environment/Physical Demands: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to walk, stand, and sit 6-8 hours per day and may have exposure to basic office supply chemicals. The team member is occasionally required to climb and use balance. Additionally, they will frequently be asked to use their hands and arms to reach, carry, pull, and lift up to 25 lbs. Specific vision abilities required by this job include close vision, distance vision, and peripheral vision. The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. While performing the duties of this job, the team member will experience temperature fluctuations (rain, wind, heat, humidity), and moderate to high noise levels.

Located between Johnson City and Fredericksburg, Texas, Carter Creek Winery Resort & Spa offers authentic Texan hospitality. In addition to a premiere winery inspired by a founding family of Texas Wine Country, the Carter Creek Winery Resort & Spa features villas, event venues, a tasting room, a restaurant, an onsite microbrewery, spa and an outdoor event center featuring musical acts from near and far For more information, visit SUMMARY: Carter Creek Winery Resort & Spa is currently hiring Barbacks to join our resort. In this position, the ideal candidate serves as the bar back/busser of the tasting room and patio areas ensuring the stocking of wine and glasses, and maintaining a clean appearance for the tasting room, lobby and associated patios. PAY: Averages $16.00 +/hour based on hourly wages + tips/gratuities ESSENTIAL DUTIES: The following reflects management's definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. Organize and ensure appropriate stock of wine behind the bar, noting the more popular wines vs. less popular. Ensure the refrigerator in the tasting room has cold wines for wine pourers. Assist with twice-weekly wine pulls moving stock for both tasting room wine cage and the tasting room floor. Ensure tasting room lobby cashier station and refrigerator is fully stocked with wine; checking regularly on busy weekends and also ensuring refrigerator is stocked with water Bring chillers to pour stations prior to the 11 am opening time and monitor chillers throughout the day Keep the area behind the bar clean and free of trash or other debris Maintain the stock of clean glasses behind the bar and ensure that dirty glasses are picked up in a timely manner and placed in racks for transport to the kitchen Perform empty bottle counts throughout the day and turn in the final counts at the end of shift Take out the empty bottles from the Tasting Room each day Take out the trash from the Wine Room and Gift Shop Inventory area (including broken down boxes) on a regular basis. Restock bags at the cashier stations as needed Bring clean glasses back from the kitchen throughout shift Clean the chillers and pour spouts on a weekly basis Continually monitor public areas for trash, glasses and other debris and keep the area clean for our guests Provide assistance with monthly inventory Attend departmental meetings as required Attend offsite events on behalf of Carter Creek Winery Resort & Spa as needed Maintain good working relationships with fellow Carter Creek Winery associates JOB KNOWLEDGE: One year previous tasting room/restaurant experience preferred. Must be able to speak, read, understand and write the primary language of the work place. CERTIFICATE REQUIREMENTS: Must be obtained/current upon hire and maintained for duration of employment. TABC Certification Food Handler's Certification WORKING CONDITIONS: Spends approximately equal amounts of time in/outdoors. Indoor: temperature-controlled, clean, and well-lighted offices, guest rooms, and public areas. Outdoors: May be exposed to weather conditions in uncovered areas. May work on wet concrete and uneven tile. Moderate exposure to hazardous substances and fumes. Possible exposure to blood-borne pathogens. PHYSICAL DEMANDS: Stands and walks short to moderate distances through shift. Bends, stoops, and reaches to perform routine job tasks. Routinely required to handle and move objects weighing up to 50 lbs. over moderate distances. BENEFITS (Full-time): 401(k) 401(k) matching Dental insurance Employee assistance program Employee discounts Flexible spending account Health insurance Life insurance Paid time off Referral program Tuition reimbursement Vision insurance BENEFITS (Part-time): Employee discounts Referral program SCHEDULE: Must be available to work all shifts including weekends Flexible scheduling Additional work available for special banquets or events We are an Equal Opportunity Employer Compensation: $8.00 per hour Established in 2011, Carter Hospitality Group, LLC. is a family-owned hospitality company with four hotels and resorts as well as three wineries across the United States. Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Texas Hill Country. Carter Hospitality Group additionally serves as the owner-franchisee for Red Lion Hotel Orlando Lake Buena Vista South, Orlando Florida. For more information, visit . Vision Creating memorable experiences at every unique destination. Mission A family-owned company whose incredible team members share their passion in hospitality every day. The needs of our guests and team members are in the forefront of everything we do as we create unique, memorable experiences and lasting connections. Brand Promise Experiences you can remember, a promise you can trust.