Qureos Mentor

Coury Hospitality

Why Work at Hotel Carmichael?
 At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.
 
EXECUTIVE SOUS CHEF
 Reports to: Executive Chef
 Directs: Line Level Culinary Stewards
 Status: Exempt
 
SUMMARY: 
Assist Executive Chef and replace in her absence. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality. Manage kitchen and culinary personnel, coordinate purchase of food, develop menus, and maintain approved food and labor costs.
 
RESPONSIBILITIES: 
<ul>
<li>Position will be responsible for the kitchen in Executive Chef's absence. Support senior leadership by developing and assuming key management responsibilities.</li>
<li>Assume the role of liaison between all departments within the culinary division and all other hotel departments.</li>
<li>Supervise departmental performance and provide them council as to the preparation and cooking of various food items. Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.</li>
<li>Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.</li>
<li>Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating.</li>
<li>Train and update kitchen employees with regard to all applicable policies and procedures.</li>
<li>Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control.</li>
<li>Discuss daily food cost reports with key kitchen and F&B staff.</li>
<li>Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage.</li>
<li>Troubleshoot unexpected or unusual situations in the kitchens.</li>
<li>Frequently review finished products for quality prior to leaving kitchens.</li>
<li>Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house.</li>
<li>Follows and enforces all applicable safety procedures specified for kitchen and food services areas.</li>
<li>Organize and facilitate departmental meetings, training and goals setting.</li>
<li>Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.</li>
<li>Displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff.</li>
<li>Remains at all times appropriately groomed per company grooming standards and wears the uniform provided.</li>
</ul>
QUALIFICATIONS & ATTRIBUTES
 <ul>
<li>Proficient in the English language (bilingual a plus – Spanish)</li>
<li>Must be able to: Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.</li>
<li>Culinary education and/or appropriate level of on the job training and hotel culinary experience</li>
<li>At least 3 years high-volume cooking experience</li>
<li>In-depth skills and knowledge of all kitchen operations</li>
<li>Proficient in general computer knowledge</li>
<li>A true desire to exceed guest expectations in a fast-paced customer service environment</li>
<li>Capable of producing a consistent product in a timely manner</li>
<li>Strong leadership, organizational, interpersonal and communication skills involved in culinary training.</li>
<li>Self-starter who brings solutions and new ideas.</li>
</ul>
PYSICAL DEMANDS: 
<ul>
<li>Ability to work from a standing position for extended periods of time.</li>
<li>Ability to perform reaching, stooping and/or crouching motions repeatedly.</li>
<li>Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.</li>
<li>Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment.</li>
<li>Must have the sense of smell and taste needed to ensure quality food preparation.</li>
</ul>
WORK ENVIORMENT: 
While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud.
 
REQUIRED PERSONAL PROTECTIVE EQUIPMENT: 
Closed toe, non-canvas and non-skid soled shoes.

Hotel Carmichael- Chef, Executive Sous

Why Work at Hotel Carmichael?
 At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.
 
POSITION SUMMARY: 
The Banquet Captain provides leadership and direction to staff with exceptional attention to detail and guest services. Assists with the planning, organizing, and execution of all banquet functions. Oversee set-up and clean-up of food service for all banquet functions. Supervises Food and Beverage service to ensure exceptional service throughout the event. Greet and welcomes guests/clients in charge and anticipate all requests.
 
PRIMARY JOB RESPONSIBILITIES: 
Supervises Banquet staff in the completion of the assigned functions and set-up, as well as overseeing the service and breakdown of events in a safe manner.
 
May be requested to attend weekly BEO meetings and discuss action plans for events. Inform staff of specific needs for buffets and receptions.
 
Reviews banquet event orders (BEOs). Communicate with the meeting/event planner handling the function to ensure all needs have been met and to check for any last-minute instructions or changes.
 
Sees that all scheduled functions take place on time and according to plan. All rooms are to be ready 15 minutes before time on the BEO.
 
Conducts pre-function meetings to ensure personal hygiene and appearance standards of staff are met.
 
Checks-in servers, assigns stations, and pre-posts function for side work duties.
 
Inspects proper setting of buffet tables, food service tables, table place settings, including table linen, china, glass, silverware, and condiments for correct placement by set-up crew and to ensure that each element is clean, undamaged and attractive. Confirms that table complements (salt and pepper, sugar, breadbaskets, etc.) have been properly filled.
 
Continuously monitors work station, refilling beverages, removing service items and condiments.
 
Responsible for all servers on the floor and supervises services received by the guests throughout each assigned function.
 
Serves alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations.
 
Prepare daily summary and turns it in to Night Audit with all completed banquet checks.
 
Maintains constant contact with the Banquet Chef to ensure complete, effective communication between food production and food service. Gives exact count after guests have been seated advised as to last minute timing.
 
Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.
 
Supervises clearing and post function clean-up. Checks servers out, making sure that function rooms and storage areas are clean, and equipment is cleaned and stored properly.
 
Additional tasks and responsibilities may be assigned at the discretion of the manager.
 
Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.
 
end and total the check double-check for accuracy and have host sin it
 
KNOWLEDGE, SKILLS AND ABILITIES: 
Lead, motivate, and develop banquet curators.
 
Maintain constant communication to ensure seamless coordination between kitchen and service.
 
Provide accurate guest counts and timing updates to culinary leadership.
 
Supervise post-function clean-up, ensuring rooms and storage areas are left immaculate.
 
Review and finalize banquet checks for accuracy and secure host signatures.
 
Prepare daily summaries and submit completed banquet checks to Night Audit.
 
PHYSICAL DEMANDS: 
Able to push, stand, stoop, bend, and lift items weighing up to 50 pounds repetitively.
 
This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.

Hotel Carmichael - Banquets Captain

Why Work at Hotel 55 Chicago?
 At Hotel 55 Chicago, we don’t just offer jobs—we cultivate careers in a vibrant environment that celebrates creativity, inclusivity, and hospitality at its finest. Located just steps from the Magnificent Mile, our boutique hotel is a cultural destination that seamlessly blends contemporary art, thoughtful service, and inspired design.
 With 297 stylish guest rooms and the locally beloved Lure Fishbar, Hotel 55 offers an experience unlike any other. Whether you’re welcoming guests, curating moments in public spaces, or elevating the dining experience, every role at Hotel 55 contributes to something unforgettable.
 If you’re passionate about art, hospitality, and making a difference—this is where your story begins.
 
DEPARTMENT: Front Office
 REPORTS TO: Front Office Manager
 STATUS: Non-Exempt
 
POSITION SUMMARY: 
This is a highly visible role that has a direct impact on creating the guest experience. Welcomes and accommodates guests, visitors, and staff in a warm and courteous manner. Oversees the guest registration and check-out process. Promotes hotel services and amenities and provides helpful information.
 
RESPONSIBILITIES: 
<ul>
<li>Must have a true desire to satisfy the needs and desires of our guests and others in a fast-paced environment. Perform all duties toward the goal of maximizing guest service.</li>
<li>Greet all guests and visitors in a friendly, professional manner, giving proper eye contact and prompt attention. Be on alert for guests or visitors that appear to have questions or need aid and be ready to assist them at all times.</li>
<li>Greet guests who have made advance reservations for lodging and register them in an efficient and pleasant manner. Greet visitors who are looking for accommodations and attempt to meet their needs.</li>
<li>Set up accurate accounts for each guest checking in according to their preferences (room type, payment, etc.)</li>
<li>Accommodate room changes expediently.</li>
<li>Ensure a high level of knowledge of the hotel, including, but not limited to, hotel rates and promotions, room types and layouts, hotel services and amenities, restaurant offerings and hours of operation, and hotel’s historical significance.</li>
<li>Acquaint guests with city attractions, community events and nearby areas of interest.</li>
<li>Help resolve guest issues and respond to special requests. In the case of a service failure, listen empathetically to the issue, promptly report the issue to Management, and implement an appropriate service recovery response in order to restore guest satisfaction.</li>
<li>Settle guest accounts upon check-out and process forms of payment. Accurately following accounting procedures and cash handling policies.</li>
<li>Respond to all questions, whether from a guest, visitor or a coworker, in a courteous, pleasant manner and give out accurate, helpful information.</li>
<li>Responsible for proper key control and other security measures.</li>
<li>Participate in safety/security training and maintain knowledge of all safety procedures, including life safety, emergency/fire evacuation, and other protocols to ensure a safe and security environment.</li>
<li>Work closely and cooperatively with other front office and administration staff, including Valets, Bellman, Sales and Accounting team. Exemplify strong teamwork and treat all co-curators with professional respect.</li>
<li>Communicate pertinent guest information to designated departments/personnel (i.e., special requests, amenity delivery)</li>
<li>Properly handle lost and found items.</li>
<li>Report accidents, injuries, and any unsafe conditions to Management and Maintenance.</li>
<li>Report all maintenance issues for guest satisfaction.</li>
<li>Report to work wearing the required uniform and meeting professional grooming standards.</li>
<li>Maintain confidentiality of all guests and hotel information</li>
<li>Perform other duties as assigned.</li>
<li>Actively participate in ongoing training.</li>
</ul>
KNOWLEDGE, SKILLS AND ABILITIES: 
<ul>
<li>Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-curators, both in person and by telephone.</li>
<li>Strong customer-relations skills with a total commitment to guest satisfaction. Must be a "people-person" who thrives on public contact.</li>
<li>Ability to deal with guests when they are angry or upset.</li>
<li>Professional appearance and demeanor.</li>
<li>Knowledge of computer keyboard and printer operation. Ability to accurately and efficiently input information into computer systems.</li>
<li>Previous cashier experience/ Basic accounting skills.</li>
<li>Ability to work quickly and thoroughly when under pressure.</li>
<li>Knowledge of hotel facilities and features.</li>
<li>Ability to attend to more than one task at a time.</li>
<li>Ability to maintain excellent attendance and punctuality.</li>
<li>Knowledge of area and surrounding communities.</li>
</ul>
EXPERIENCE: 
<ul>
<li>Customer Service experience preferred.</li>
</ul>
PHYSICAL DEMANDS: 
<ul>
<li>Must be able to stand for long periods of time.</li>
<li>May include crowded office setting or “close quarters”.</li>
<li>General office environment with limited physical activity.</li>
</ul>
This job description is not an exclusive or exhaustive list of all job functions that a Curator in this position may be asked to perform from time to time.

Front Desk Agent - Hotel 55 Chicago

Why Work at AC Hotel Bentonville?
 At AC Hotel Bentonville, we bring modern European-inspired hospitality to the heart of Northwest Arkansas. With contemporary design, sleek accommodations, and a vibrant social atmosphere, our hotel is the perfect blend of style and comfort. Curators at AC Hotel Bentonville enjoy working in a refined, culture-driven environment, where thoughtful service and attention to detail create a seamless guest experience.
 
1. Administration & Brand Support
 <ul>
<li>Support execution of marketing plans and SMART goals for assigned brands.</li>
<li>Collaborate on marketing strategy, campaign ideation, and implementation.</li>
<li>Maintain marketing trackers, timelines, and project updates.</li>
<li>Assist in managing allocated marketing budgets and tracking expenses.</li>
<li>Provide routine performance reporting on marketing initiatives.</li>
<li>Maintain digital asset libraries including photography, video, and brand collateral.</li>
<li>Coordinate photo and video shoots, ensuring assets align with brand standards.</li>
<li>Serve as on-property brand ambassador, ensuring all materials reflect current brand guidelines.</li>
<li>Participate in local events and networking opportunities to strengthen community engagement and brand awareness.</li>
</ul>
2. Digital & Email Marketing
 <ul>
<li>Support the creation and deployment of brand and outlet email campaigns.</li>
<li>Maintain website content, imagery, and key business information to ensure accuracy and alignment with brand voice.</li>
<li>Conduct regular digital audits across websites, listings, and partner platforms to ensure accuracy and optimization.</li>
<li>Manage online profiles (Google Business, OpenTable, Yelp, TripAdvisor, etc.) to strengthen visibility and reputation.</li>
</ul>
3. Social Media
 <ul>
<li>Execute social media strategy in alignment with each brand’s marketing plan, including paid social media campaigns.</li>
<li>Develop engaging content calendars that reflect brand personality and encourage community interaction.</li>
<li>Create and curate high-quality photography and video content for digital use.</li>
<li>Engage with followers and guests through active community management—responding to messages, comments, and reviews in brand voice.</li>
<li>Collaborate with influencers and brand partners to expand reach and awareness.</li>
<li>Monitor and report on social media performance, insights, and growth opportunities.</li>
<li>Stay current on trends, tools, and best practices to evolve the brand’s digital presence.</li>
</ul>
4. Local Marketing: 
<ul>
<li>Serve as marketing champion for on-site activations including the design and distribution of marketing material physically and digitally.</li>
<li>Assist in process of design projects and implementation of on-site marketing touchpoints such as brand collateral and general marketing material.</li>
</ul>
Qualifications
 
1. Previous experience of managing business social media profiles on Facebook, Instagram, and LinkedIn.
 2. 1-2 years in Communications, Marketing, Business, Public Relations, or other field related experience.
 3. Computer literate, comfortable with applications such as Outlook, Microsoft software, and design tools such as Canva and Adobe applications.
 4. Understands social media KPIs and application to overall strategy.
 5. Displays knowledge and understanding of social media platforms relevant for industry, such as Facebook, Instagram, LinkedIn, Pinterest, YouTube, etc.
 6. Has creative eye for capturing quality photography/videos and ability to make minor edits.
 7. Perform job functions with attention to detail, speed, and accuracy, and can pick up new tools quickly.
 8. Maintains exceptional communications skills that effectively communicates information and ideas through verbal, written, and visual format.
 9. Takes ideas and sees them through. Follows directions thoroughly, multitasks well and practices superior time management.
 10. Is a team player with the confidence to take the lead in content development, creation and editing of content, online reputation management, and capturing on-site activations.
 11. Can easily and naturally promote brand advocacy through relationships, online and off.
 12. Demonstrates winning social customer service techniques being a clear thinker, remaining calm, resolving problems using good judgment, empathy, patience, advocacy and conflict resolution.
 13. Maintains personal social media profiles in a professional manner.
 14. Previous experience in the hospitality industry.
 15. Knowledge of online marketing and good understanding of major marketing channels.

Assistant Marketing Manager - AC Hotel Bentonville

Why Work at Ambassador Hotel Oklahoma City?
 Ambassador Hotel Oklahoma City, Autograph Collection blends sophistication, history, and contemporary luxury in the heart of Oklahoma City. Housed in a beautifully restored 1920s building, our hotel offers 54 stylish guest rooms, an elevated rooftop bar, O Bar, with sweeping city views, and Oklahoma's premier bistro, the Chalkboard Kitchen + Bar. Curators at the Ambassador OKC take pride in delivering exceptional service and personalized experiences, all while working in a vibrant, culture-driven environment that encourages growth and creativity.
 
POSITION SUMMARY
 
Bartenders possess great ability to prioritize, multitask and communicate effectively. They have extensive spirits knowledge and an inspired understanding of how different flavors balance each other in cocktails. Bartenders are responsible for delivering exceptional drinking and dining experiences at the bar, producing all cocktails and beer for the dining room and bar, all while remaining attentive and hospitable to the guests in front of them. Must be able to create a friendly, welcoming environment and respond to all guests with a cheerful, helpful attitude with the goal of maximizing and enriching the guest experience.
 
RESPONSIBILITIES
 
<ul>
<li>Observe customers as they enter the bar area and ensure they are greeted promptly and properly and seated in a friendly manner (within 1 minute of approaching the bar).</li>
<li>Present drink menus, make recommendations and answer questions regarding beverages. Take beverage orders from guests and servers. Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes. Upsell drink specials and food items as directed by management.</li>
<li>Execute wine service when necessary.</li>
<li>Check in regularly with every guest to ensure satisfaction with food and drinks.</li>
<li>Communicate all allergy and dietary restriction information clearly on tickets.</li>
<li>Take tables in the bar or dining room, as assigned by management.</li>
<li>Record drink orders accurately and immediately into the Point of Sale (POS) system.</li>
<li>Accept guest payment, process credit card charges and make change (if applicable).</li>
<li>Learn the names of patrons and personally recognize our regulars.</li>
<li>Provide gracious and professional service in an efficient manner. Conduct oneself in a professional manner with the awareness that all actions and communications are within guests’ view.</li>
<li>Respond promptly and courteously to any requests or problems.</li>
<li>Report any equipment or bar maintenance problems to Manager.</li>
<li>Maintain bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages. Keep bar properly stocked at all times.</li>
<li>Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.</li>
<li>Assist the restocking and replenishment of bar inventory and supplies.</li>
<li>Maintain a professional appearance and uniform standards.</li>
<li>Keep open communication and assure harmonious relations between FoH, BoH and hotel staff. Develop and promote a positive teamwork attitude with all co-workers.</li>
<li>Give every guest a sincere thank you and farewell.</li>
<li>Follow and maintain established standards of sanitation and all systems, procedures of the Company. Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.</li>
</ul>
QUALIFICATIONS
 
<ul>
<li>Must maintain applicable Oklahoma License.</li>
<li>Must be age 21 or above.</li>
<li>Outgoing personality, positive attitude and strong communication skills.</li>
<li>Must be knowledgeable of wine and beverage brand selections, drink garnishes, prices, etc. Comprehensive knowledge of wines by the glass and growing knowledge of wines by the bottle.</li>
<li>Comprehensive knowledge of the inspiration, ingredients, and technique used in all house cocktails. Complete understanding of standardized recipes for classic and contemporary cocktails.</li>
<li>Open to trying new food and drinks.</li>
<li>Able to confidently make food and beverage pairing recommendations.</li>
<li>Knowledgeable of pre-check register operation. Possess basic math skills and have the ability to handle money.</li>
<li>Knowledgeable of computer operations and ordering procedures.</li>
<li>Knowledgeable of basic sanitation.</li>
<li>Ability to effectively communicate with co-workers and supervisors.</li>
<li>Ability to think and communicate clearly in high pressure situations.</li>
<li>Ability to maintain excellent attendance and punctuality.</li>
</ul>
EXPERIENCE
 
<ul>
<li>Previous bartending, serving and/or customer service experience.</li>
</ul>
PHYSICAL DEMANDS
 
<ul>
<li>Be able to work in a standing position for long periods of time (up to 5 hours).</li>
<li>Be able to reach, bend, stoop and frequently lift up to 40 pounds.</li>
</ul>
REQUIRED PERSONAL PROTECTIVE EQUIPMENT
 
<ul>
<li>Closed toe, non-canvas and non-skid soled shoes.</li>
</ul>

Bartender - Ambassador Hotel OKC

Why Work at Courtyard Pittsburgh Airport?
 
At Courtyard Pittsburgh Airport, we provide effortless comfort and convenience for travelers near Pittsburgh International Airport. With modern accommodations, flexible workspaces, and inviting social areas, our hotel is designed for seamless business and leisure stays. Curatorsenjoy a supportive, service-driven culture, ensuring every guest has a smooth and welcoming experience.
 
Location
 The Courtyard Pittsburgh Airport is located at 450 Cherrington Pkwy, Moon Township, PA 15108, USA, and offers a convenient and comfortable stay for travelers.
 
About the opportunity
 We are seeking a highly motivated and detail-oriented Room Attendant to join our team at the Courtyard Pittsburgh Airport. As a Room Attendant, you will play a crucial role in ensuring the cleanliness and maintenance of our guest rooms, providing exceptional service to our guests, and contributing to the overall success of our hotel.
 
What you'll get to do
 <ul>
<li>Clean and maintain guest rooms, including making beds, changing linens, and replenishing amenities</li>
<li>Restock and replenish linens, towels, and amenities as needed</li>
<li>Vacuum, dust, and polish furniture and fixtures in guest rooms and common areas</li>
<li>Report any maintenance or repair issues to the housekeeping management team</li>
<li>Interact with guests in a friendly and professional manner, responding to their needs and resolving any issues promptly</li>
</ul>
Skills and Experience
 <ul>
<li>Previous housekeeping experience in a hotel or similar environment is preferred</li>
<li>Ability to lift, push, and pull heavy objects, such as vacuum cleaners and linen carts</li>
<li>Strong attention to detail and ability to maintain high standards of cleanliness and organization</li>
<li>Excellent communication and customer service skills</li>
<li>Ability to work independently and as part of a team</li>
<li>Flexibility to work varying shifts, including weekends and holidays</li>
<li>Physical stamina to stand, walk, and move around for long periods of time</li>
</ul>

Courtyard Pittsburgh Airport Room Attendant

Lead Cook
 
DEPARTMENT: Cook I
 REPORTS TO: Chef de Cuisine
 STATUS: Non-Exempt
 
POSITION SUMMARY: 
Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies.
 
RESPONSIBILITIES: 
<ul>
<li>Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedule.</li>
<li>Pulls required items in sufficient quantities to prep according to menu forecasts. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.</li>
<li>Sets up, clears and breaks down work station.</li>
<li>Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, presentation standards, and food preparation checklist. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at appropriate time onto proper receptacles.</li>
<li>Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.</li>
<li>Cleans working and storage areas, tools, equipment and floors as needed. Keeps areas neat, clean, and sanitized.</li>
<li>Reports any maintenance problems or other problem areas to Supervisor as they occur.</li>
<li>Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.</li>
<li>Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.</li>
<li>Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.</li>
<li>Controls waste and maintains food cost.</li>
<li>Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.</li>
<li>Continually and properly trains and re-trains all areas of food preparation, safety, and sanitation.</li>
<li>Maintains and develops teamwork and open lines of communication with employees and supervisors.</li>
<li>Works safely and efficiently with all kitchen equipment.</li>
<li>Responds professionally to all questions and requests.</li>
<li>Works well without supervision, motivate others, show initiative and desire to get things done.</li>
<li>Reports to work on time, in a clean and complete uniform, ready to work.</li>
<li>Will be responsible for proper opening and closing of the line.</li>
<li>Will conduct line sweeps to ensure everything is properly labeled and dated.</li>
<li>Any other responsibilities as assigned by supervisor.</li>
</ul>
KNOWLEDGE, SKILLS AND ABILITIES: 
<ul>
<li>Ability to follow recipes and calculate amounts within recipes.</li>
<li>Good, safe knife and equipment skills.</li>
<li>Must be able to operate standard kitchen equipment including but not limited to: Blender, Slicer, Grinder, Chopper, Mixer, Oven, Grill, Steamers, Steam Jacket Kettles, Fryer, and Tilting Skillet.</li>
<li>Good reading and conversion skills.</li>
<li>Ability to absorb a large amount of information in a short period of time.</li>
<li>Ability to use good judgment, initiative and teamwork is necessary.</li>
<li>Ability to adapt to change, new situations, changes in staffing and procedures.</li>
<li>Ability to follow verbal and written instructions.</li>
<li>Ability to maintain food quality no matter what the business and staffing level.</li>
<li>Ability to make decisions as needed to ensure quality guest service.</li>
<li>Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.</li>
<li>Ability to maintain effective working relationships with fellow employees.</li>
<li>May be required to work nights, weekends, and/or overtime.</li>
</ul>
EXPERIENCE: 
<ul>
<li>Previous Kitchen supervisory experience preferred.</li>
</ul>
PHYSICAL DEMANDS: 
<ul>
<li>May risk burns and cuts.</li>
<li>Very frequent repetitive motions and extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment.</li>
<li>Ability to stand /walking for long periods of time (6 hours or greater).</li>
<li>Ability to stoop, squat, and/or kneel frequently.</li>
<li>Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food. Ability to reach, twist trunk and neck frequently.</li>
</ul>
REQUIRED PERSONAL PROTECTIVE EQUIPMENT: 
<ul>
<li>Closed toe, non-canvas and non-skid soled shoes</li>
</ul>

Cook I (Lead Cook) - Hotel Cleveland Autograph Collection

Join Coury Hospitality and explore 10   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.