Qureos Mentor

Coury Hospitality

Why Work at Ambassador Hotel Wichita?
 At Ambassador Hotel Wichita, Autograph Collection, we set the standard for luxury and sophistication in downtown Wichita. With 117 elegant guest rooms, our hotel is home to Siena Tuscan Steakhouse, known for its refined Italian cuisine, and an inviting, upscale ambiance. Team members at Ambassador Wichita thrive in a setting that values hospitality, guest experience, and professional development. Whether welcoming travelers or assisting with high-end events, working here means being part of a team that takes pride in delivering personalized service in a stunning, historic setting.
 
The Restaurant Manager sets and achieves the highest standards in all areas of restaurant operations including the Team Member experience, Guest experience, and financial results. He/she oversees training and development of all restaurant Team Members and leads the way in providing exceptional food in a safe, clean, and inviting atmosphere.
 
RESPONSIBILITIES: 
<ul>
<li>Maintains P&L authority over assigned location.</li>
<li>Manages the reservation system, flow of service, staff scheduling, schedule adjustments, and attendance notices.</li>
<li>Facilitates staff briefings prior to all shifts. Must be a subject matter expert on all menu items and general guest information.</li>
<li>Identifies talent both internally and externally. Interviews, hires and on-boards new Associates, with the intention of finding future leaders.</li>
<li>Monitors the work performance of staff and trains and develops Associates through one-on-one discussions, performance evaluations, and shoulder- to-shoulder education so they excel in their current role and are prepared for future career opportunities.</li>
<li>Motivates, inspires, and constantly challenges the team to achieve at their highest level. Recognizes and rewards excellent performance. Quickly improves, or removes, low performers through coaching and documentation.</li>
<li>Encourages staff to embrace the Mission and Values of the Company. Displays a passion for restaurant/hospitality, guest service and quality improvement. Upholds the attitude that we have never truly “arrived” because we are always striving to enhance the overall dining experience, quality, guest service, efficiency and revenue.</li>
<li>Maintains current knowledge of Company and departmental policies and procedures and communicates expectations to staff.</li>
<li>Promotes excellent guest service and handles guest concerns in a prompt and professional manner. Ensures Associates conduct themselves in a professional manner with the awareness that all actions and communications are within guest view.</li>
<li>Maintains restaurant cleanliness in accordance with company standards. Assures sanitation standards are maintained in accordance with OSHA regulations and local health and safety codes. Participates in daily safety and cleanliness inspections. Assigns cleaning tasks to Associates during slow periods. Reports all maintenance requests in a timely manner.</li>
<li>Ensures restaurant equipment is properly maintained and safely operated. Ensures that safety and security standards are emphasized and adhered to, and that Associates are trained in appropriate responses to unsafe situations.</li>
<li>Performs and understands managerial functions with the POS system. Ultimately responsible for all cash handling and accountability.</li>
<li>Assists with marketing and promotional programs to build restaurant sales.</li>
<li>Writes timely schedules that meet the financial needs of the business while ensuring an excellent guest experience.</li>
<li>Approves payroll hours on a daily and weekly basis for all restaurant personnel.</li>
<li>Performs duties of Host, Server and Server Assistance, Food Runner when needed.</li>
<li>Communicates daily with President, General Manager of the hotel and the VP of Culinary Operations.</li>
<li>Enforces adherence to all side work.</li>
<li>Maintains a positive working relationship with Kitchen staff.</li>
<li>Additional tasks and responsibilities may be assigned at the discretion of the President or Hotel General Manager.</li>
</ul>
KNOWLEDGE, SKILLS AND ABILITIES: 
<ul>
<li>Reading, writing and oral proficiency in English language.</li>
<li>Ability to supervise many employees in high volume environment.</li>
<li>Ability to analyze and solve problems.</li>
<li>Ability to adapt to change, new situations, changes in staffing and procedures.</li>
<li>Ability to organize and prioritize under pressure in a fast-paced environment.</li>
<li>Knowledgeable of basic sanitation.</li>
<li>Knowledgeable of computer operations and ordering procedures.</li>
<li>Outgoing, sociable, and well spoken.</li>
<li>Ability to communicate effectively with guests, co-workers, and supervisors.</li>
<li>Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation.</li>
<li>Dedication and commitment to excellent customer service</li>
</ul>
EXPERIENCE: 
<ul>
<li>ServSafe certified</li>
<li>4-7 years Food and Beverage management experience in a fine dining environment preferred.</li>
<li>Budgeting experience required.</li>
<li>Experience with inventories required.</li>
</ul>
PHYSICAL DEMANDS: 
<ul>
<li>Stands for long periods of time without sitting; walks fast paced during shifts; bends, reaches and stoops.</li>
<li>Ability to lift, balance and carry large, oval Dining Room service trays.</li>
<li>Lift / carry 10 lbs. or less constantly; Lift/carry 11-20 lbs. frequently; Lift/carry 21-50 lbs. occasionally; Lift/carry 51-100 lbs. rarely.</li>
</ul>

Restaurant Manager, Sienna Restaurant, Ambassador Hotel

Why Work at Colcord Hotel?
 At Colcord Hotel, a Curio Collection Hotel by Hilton, we blend historic elegance with modern luxury in the heart of downtown Oklahoma City. As the city’s first skyscraper, our boutique hotel features 108 stylish guest rooms, the award-winning Flint Restaurant, and a commitment to personalized service and hospitality excellence. Curators at Colcord thrive in a culture-driven environment where history meets innovation, creating unforgettable experiences for every guest.
 
POSITION SUMMARY: 
The Hotel Houseman position provides a variety of cleaning services and other related duties required to keep the hotel facilities in a clean and orderly condition.
 
WORK ENVIRONMENT:Job may involve working: 
<ul>
<li>Under variable temperature conditions (or extreme heat or cold).</li>
<li>Under variable noise levels.</li>
<li>Around fumes and/or odor hazards.</li>
<li>Around dust and/or mite hazards.</li>
<li>Around chemicals.</li>
<li>Around bio-hazards.</li>
</ul>
RESPONSIBILITIES: 
<ul>
<li>Dusts both low and high areas. Wipes down or cleans various surfaces.</li>
<li>Sweeps, mops, scrubs, strips, extracts, waxes, buff, vacuums, etc. all types of floors.</li>
<li>Removes and properly disposes of discarded materials.</li>
<li>Ensures that all lobbies, guest corridors, service areas, linen closets, restrooms and storage areas are always clean and tidy.</li>
<li>Restocks all linen and storage closets on daily basis.</li>
<li>Restocks all cleaning supplies on daily basis.</li>
<li>Restocks all supplies that are needed for guestrooms and housekeepers’ carts.</li>
<li>Assists Housekeeping Room Attendants with heavy lifting and trash removal.</li>
<li>Uses correct cleaning chemicals for designated surfaces, according to OSHA regulations and Company safety/sanitation requirements.</li>
<li>Operates commercial equipment, including but not limited to, carpet extractor, floor buffer, and wet/dry vacuums.</li>
<li>Maintains complete knowledge of correct maintenance and use of equipment. Use equipment safely and only as intended.</li>
<li>Responsible for turning in all lost and found articles to the Housekeeping Office to be logged.</li>
<li>Performs basic repair and maintenance of facilities, guest rooms and public spaces.</li>
<li>Ensures security of any assigned keys.</li>
<li>Constant awareness of hazardous conditions or safety hazards (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons) and report to Director of Operations, Chief Engineer, Executive Housekeeper or another hotel manager.</li>
<li>Reports accidents, injuries, and unsafe work conditions to supervisor.</li>
<li>Understands the emergency procedures for the Housekeeping department and the entire Hotel.</li>
<li>Follows all of Company safety and sanitation policies.</li>
<li>Provides guests with the utmost in service and courtesy. Completes guest requests in a timely and professional manner.</li>
<li>Remains alert, courteous and helpful to guests and co-workers at all times.</li>
<li>May be required to work evenings, weekends, and/or overtime.</li>
<li>Additional tasks and responsibilities may be assigned at the discretion of the Chief Engineer, Executive Housekeeper, Banquet 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>Desirable: fluency in English. Ability to read room numbers, dates, interpret Banquet Event Orders and basic instructions.</li>
<li>Ability to use a computer and portable electronical devices.</li>
<li>Ability to handle multiple tasks and maintain a pleasant/friendly outgoing personality.</li>
<li>Ability to effectively communicate with management and peers.</li>
<li>Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.</li>
<li>Displays commitment to the Company by demonstrating initiative toward assigned tasks and willingness to learn</li>
<li>Must be available to work varied shifts, including weekends and holidays.</li>
<li>Ability to follow instructions accurately and work with a minimum of supervision.</li>
<li>Ability to maintain excellent attendance and punctuality.</li>
<li>Ability to be well groomed, clean and neat.</li>
<li>Organizational skills.</li>
</ul>
PHYSICAL DEMANDS
 <ul>
<li>Frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 75 pounds.</li>
<li>Ability to stand on feet or walk up to 8 hours.</li>
<li>Requires manual dexterity to use and operate all necessary equipment. Use hands or fingers, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. Reach at shoulder level and below waist frequently, above head occasionally.</li>
<li>Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis.</li>
<li>Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.</li>
<li>Repetitive tasks.</li>
<li>Fast-paced work environment.</li>
</ul>
REQUIRED PERSONAL PROTECTIVE EQUIPMENT: 
<ul>
<li>Closed toe, non-canvas and non-skid soled shoes.</li>
</ul>

Houseperson- Colcord

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.
 
DEPARTMENT: AV
 REPORTS TO: AV Manager (or designate)
 STATUS: Non- Exempt
 
POSITION SUMMARY: 
The Audio/Visual Technician supports the successful execution of meetings, conferences, weddings, and special events by providing professional audio, visual, and technical support. This role ensures all equipment is properly set up, tested, and operated to deliver seamless event experiences that reflect high standards and service excellence. The AV Technician embodies Coury Hospitality’s ethos by working collaboratively with event teams and clients, maintaining professionalism, and ensuring every event runs smoothly through reliable technical support and proactive problem solving.
 
PRIMARY JOB DUTIES: 
<ul>
<li>Set up, test, and operate audio/visual equipment including microphones, speakers, projectors, lighting, video displays, and presentation systems.</li>
<li>Ensure all event spaces are properly equipped according to event orders and client requirements.</li>
<li>Monitor equipment during events to ensure optimal performance and troubleshooting issues in real time.</li>
<li>Maintain inventory of AV equipment including cables, microphones, mixers, projectors, and lighting systems.</li>
<li>Inspect and maintain equipment to ensure proper functionality and safety.</li>
<li>Coordinate repairs or replacements for damaged or malfunctioning equipment.</li>
<li>Work directly with event planners, banquet teams, and clients to understand technical needs and event requirements.</li>
<li>Provide basic guidance to presenters on microphone usage, presentations, and AV equipment operation.</li>
<li>Deliver professional, responsive service to ensure a positive event experience.</li>
<li>Maintain organization and cleanliness of AV storage areas and equipment rooms.</li>
<li>Follow Coury Hospitality standards for safety, efficiency, and service quality.</li>
<li>Assist with room resets and event breakdowns following event completion.</li>
</ul>
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.
 
KNOWLEDGE, SKILLS AND ABILITIES: 
<ul>
<li>High school diploma or equivalent required; technical training or AV certification preferred.</li>
<li>1–3 years of experience in audio/visual technology, live event production, or hospitality events preferred.</li>
<li>Familiarity with microphones, sound mixers, projectors, lighting systems, and presentation technology.</li>
<li>Basic knowledge of computer systems, presentation software, and video conferencing platforms.</li>
<li>Strong troubleshooting and technical problem-solving skills.</li>
<li>Excellent communication and customer service abilities.</li>
</ul>
PHYSICAL DEMANDS: 
<ul>
<li>Frequent standing, walking, bending, and lifting equipment.</li>
<li>Ability to lift and move AV equipment up to 50 lbs.</li>
<li>May require climbing ladders or working with overhead equipment.</li>
<li>Ability to work flexible schedules including evenings, weekends, and holidays depending on event schedules.</li>
</ul>
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- Technician, Audio Visual

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.
 
DEPARTMENT: Food and Beverage REPORTS TO: Restaurant Manager STATUS: Non-Exempt
 
POSITION SUMMARY: 
If a station in the dining room is a symphony, the server is its conductor. Servers are responsible for leading and maintaining communication between the entire service team, while also being the primary presence at the table. Servers must be able to delegate and prioritize quickly and constantly. Servers take control and ownership of every guest’s experience. Servers have a high degree of emotional intelligence and deliver thoughtful, empathy-driven service because of this. They have a strong, confident presence at the table that is derived from their comprehensive food, wine and spirits knowledge.
 
RESPONSIBILITIES: 
<ul>
<li>Greets guests within 1 minute of being seated.</li>
<li>Leads guests through all aspects of the dining experience.</li>
<li>Provides gracious and professional food and beverage service in an efficient manner. Also responsible for answering questions, suggestively selling, and creating an upbeat atmosphere for guests.</li>
<li>Must be knowledgeable of the menu, brands, prices and options, as wells the restaurant’s promotions</li>
</ul>
and specials.
 <ul>
<li>Takes guest beverage and/or food orders and inputs orders accurately in the point-of-sale (POS) system.</li>
<li>Communicates all allergy and dietary restriction information clearly on tickets.</li>
<li>Retrieves and delivers food and beverage orders in a timely manner.</li>
<li>Replenishes beverages and ensure guest satisfaction throughout the meal service.</li>
<li>Serves alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations.</li>
<li>Clears plates at the appropriate time and always asks for help in doing so when the clear can’t be</li>
</ul>
completed by one person.
 <ul>
<li>Responsible for crumbing the table whenever it is appropriate during the meal.</li>
<li>Makes certain the serving station is well-stocked at all times.</li>
<li>Presents the check and responsible for all transactions including receiving payment and accurately counting back change.</li>
<li>Keeps the table areas and bar clean, orderly and properly stocked. Clears and resets tables.</li>
<li>Gives every table a sincere thank you and farewell.</li>
<li>Responds graciously to guest service issues and reports the situation to Restaurant Management.</li>
<li>Conduct oneself in a professional manner with the awareness that all actions and communications</li>
</ul>
are within guests’ view.
 <ul>
<li>Maintains a sincere, positive, pleasant and enthusiastic attitude provides our customers with the highest quality care and service.</li>
<li>Execute wine service when necessary.</li>
<li>Assisting with the training of new team members.</li>
<li>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>
KNOWLEDGE, SKILLS AND ABILITIES: 
<ul>
<li>Must be able to obtain an Indiana Employee Liquor Permit.</li>
<li>Ability to think and communicate clearly in high pressure situations.</li>
<li>Ability to move quickly and gracefully throughout the dining room.</li>
<li>Demonstrate basic math skills with excellent reading, writing and verbal communication skills.</li>
<li>Knowledgeable of the menu, ingredients and cooking techniques. Knowledgeable of drink recipes and pricing.</li>
<li>Ability to confidently make food and beverage pairing recommendations.</li>
<li>Ability to execute professional wine service.</li>
<li>Knowledgeable of pre-check register operation.</li>
<li>Knowledgeable of computer operations and ordering procedures.</li>
<li>Knowledgeable of basic sanitation.</li>
<li>Ability to effectively communicate effectively with customers, co-workers and supervisors.</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>Ability to stand and exert fact paced mobility for periods of 4 hours or more with a high energy level</li>
<li>Abe able to lift 15-30 pounds, and exert fast-paced mobility between the dining room and kitchen for periods of up to 4 hours in length.</li>
</ul>

Hotel Carmichael - Server, PM

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.
 
Hotel Carmichael - Restaurant Supervisor
 DEPARTMENT: Food and Beverage
 REPORTS TO: Restaurant Manager
 STATUS: Non-Exempt
 
RESPONSIBILITIES: 
<ul>
<li>Fulfills duties as assigned by management.</li>
<li>Supervises and directs the prompt, efficient and friendly services of all food and beverage.</li>
<li>Ensures all opening, closing and running side work is completed on a daily basis in accordance with standard checklist.</li>
<li>Acts as a liaison between kitchen and front of the house employees and operations.</li>
<li>Assists in the training and development of team members. Ensures employees are trained on the restaurant menu, daily specials, job knowledge, daily operations, guest service and cash-handling and tip policies.</li>
<li>Ensures staff members are maintaining a clean, safe, and sanitary work environment.</li>
<li>Works quickly and independently to resolve operational and/or guest issues when necessary, ensuring proper follow-through with management.</li>
<li>Provides helpful counsel to those who need assistance.</li>
<li>Provides management with updates regarding employee performance.</li>
<li>Performs additional duties as directed by management.</li>
</ul>
Qualifications: 
<ul>
<li>Must be age 21 or older</li>
<li>Must be able to obtain and Indiana Employee Liquor Permit</li>
<li>Ability to demonstrate leadership through maintaining a high level of responsibility, trust, and heart for service.</li>
<li>Ability to think and communicate clearly in high pressure situations.</li>
<li>Ability to move quickly and gracefully throughout the dining room and event space.</li>
<li>Demonstrate basic math skills with excellent reading, writing and verbal communication skills.</li>
<li>Knowledgeable of the menu, ingredients and cooking techniques. Knowledgeable of drink recipes and pricing.</li>
<li>Ability to confidently make food and beverage pairing recommendations.</li>
<li>Ability to execute professional wine service.</li>
<li>Knowledgeable of pre-check register operation.</li>
<li>Knowledgeable of computer operations and ordering procedures.</li>
<li>Knowledgeable of basic sanitation.</li>
<li>Ability to effectively communicate effectively with customers, co-workers and supervisors.</li>
<li>Ability to maintain excellent attendance and punctuality.</li>
<li>Ability to perform and understand all outlet operations.</li>
</ul>
EXPERIENCE: 
<ul>
<li>Previous bartending, serving and/or customer service experience.</li>
<li>Previous Event Operations experience preferred.</li>
</ul>
PHYSICAL DEMANDS: 
<ul>
<li>Ability to stand and exert fact paced mobility for periods of 4 hours or more with a high energy level.</li>
<li>Ability to lift, balance and carry large oval dining room service trays.</li>
<li>Ability to lift 15-30 pounds, and exert fast-paced mobility between the dining room and kitchen for periods of up to 4 hours in length.</li>
</ul>
REQUIRED PERSONAL PROTECTIVE EQUIPMENT: 
<ul>
<li>Closed toe, non-canvas and non-skid soled shoes</li>
</ul>

Hotel Carmichael - Restaurant Supervisor

¿Por qué trabajar en el Hotel Carmichael?
 En el Hotel Carmichael, Autograph Collection, preparamos el escenario para el lujo, el arte y la hospitalidad de primera clase en el vibrante centro de Carmel. Con 122 habitaciones elegantemente decoradas, el impresionante Feinstein's Cabaret y la experiencia gastronómica de lujo de Vivante, nuestro hotel es un destino para disfrutar de un confort refinado y de experiencias inolvidables. Los conservadores del Hotel Carmichael forman parte de un equipo apasionado y orientado al servicio, que ofrece elegancia, cultura y una hospitalidad personalizada a todos los huéspedes.
 
DEPARTAMENTO: Limpieza
 DEPENDE DE: Jefe de limpieza
 CATEGORÍA: No exento
 
RESUMEN: Limpiar a fondo todas las zonas del hotel, con el objetivo principal de mejorar la experiencia de los huéspedes mediante unos excelentes estándares de limpieza en el hotel. Se encarga de informar de cualquier problema de mantenimiento y de atender las peticiones o quejas de los huéspedes. Garantiza la confidencialidad y la seguridad de todas las habitaciones.
 
RESPONSABILIDADES: 
Limpiar y desinfectar las habitaciones asignadas, incluidos los cuartos de baño. Quitar el polvo de los muebles; aspirar moquetas, alfombras, cortinas y muebles tapizados; hacer las camas y cambiar las sábanas; barrer, fregar y lavar los suelos; recoger residuos y vaciar las papeleras. Limpiar manchas en paredes y puertas según sea necesario. Ordenar los efectos personales de los huéspedes según sea necesario. Limpiar los espacios comunes según sea necesario.
 Reponer las toallas y todos los suministros necesarios en las habitaciones. Reponer las toallitas faciales, el papel higiénico y los artículos de aseo en la cantidad y ubicación correctas.
 Utilizar los productos de limpieza adecuados para las superficies designadas, de acuerdo con la normativa de la OSHA y los requisitos de seguridad e higiene de la empresa.
 Mantener un conocimiento completo del mantenimiento y uso correctos del equipo. Utilizar el equipo únicamente para los fines previstos.
 Mantener los carros y los cuartos de ropa de cama de forma segura y ordenada.
 Informar de todos los problemas de mantenimiento para garantizar la satisfacción de los huéspedes.
 Ser responsable de las llaves que se le asignen.
 Ser responsable de entregar todos los objetos perdidos y encontrados en la oficina de limpieza para que queden registrados.
 Cumplir con todas las políticas y procedimientos de la empresa, incluidas todas las políticas de seguridad e higiene. Trabajar de forma segura al manipular cargas pesadas o ropa de cama muy sucia, incluido el uso de EPI.
 Informar al responsable de cualquier accidente, lesión o condición de trabajo insegura.
 Asegurarse de que el uniforme y la apariencia personal sean limpios y profesionales.
 Conocer los procedimientos de emergencia del departamento de limpieza y de todo el hotel.
 Puede ser necesario trabajar por las tardes, los fines de semana y/o hacer horas extras.
 El responsable podrá asignar tareas y responsabilidades adicionales a su discreción. Además, las tareas y responsabilidades podrán añadirse o modificarse en función del volumen de trabajo y de las necesidades del momento.
 
REQUISITOS: 
Se valora: dominio del inglés.
 Capacidad de organización.
 Capacidad para seguir instrucciones con precisión.
 Capacidad para trabajar con un mínimo de supervisión.
 Capacidad para mantener una excelente asistencia y puntualidad.
 Capacidad para presentar una imagen cuidada, limpia y ordenada.
 Capacidad para trabajar con un mínimo de supervisión; mantener una excelente asistencia y puntualidad.
 
EXPERIENCIA: 
Se valora la experiencia previa en limpieza.
 
EXIGENCIAS FÍSICAS
 Realizar actividades extenuantes, como permanecer de pie durante largos periodos de tiempo (más de 4 horas al día); caminar (más de 4 horas al día); agacharse, inclinarse, arrodillarse, ponerse en cuclillas, empujar, tirar, girar el tronco (más de 4 horas al día); y manipular objetos grandes y pequeños.
 Transportar o levantar 50 libras
 Tareas repetitivas
 Entorno de trabajo de ritmo acelerado
 
ENTORNO DE TRABAJO: 
Habitaciones de huéspedes, pasillos de huéspedes y de servicio, oficina de limpieza. El puesto puede implicar trabajar:
 
En condiciones de temperatura variable (o calor o frío extremos)
 En entornos con niveles de ruido variables.
 En presencia de humos y/o olores nocivos.
 En presencia de polvo y/o ácaros nocivos.
 En presencia de productos químicos.
 En presencia de riesgos biológicos.
 
EQUIPO DE PROTECCIÓN INDIVIDUAL REQUERIDO: 
Calzado cerrado, que no sea de lona y con suela antideslizante.
 
Esta descripción del puesto no constituye una lista exclusiva ni exhaustiva de todas las funciones que se le puedan solicitar de vez en cuando a un conservador en este puesto.

Hotel Carmichael - Personal de limpieza de habitaciones

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.
 
DEPARTMENT: Pastry Cook
 REPORTS TO: Executive Chef
 STATUS: Non-Exempt
 
POSITION SUMMARY: 
As the Pastry Cook, this position will ensure the preparation of various plated desserts, chocolates, confections, frozen desserts, glazes, pies, cakes, and other bakery items are up to the high presentation standards and established recipes. This position will handle the set-up and breakdown of the kitchen station by the health and safety standards and sanitation practices.
 
RESPONSIBILITIES: 
<ul>
<li>Prepares quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special requested items.</li>
<li>Exhibits excellent knowledge, understanding, and application of all fundamental techniques of pastry, confectionery, and baked goods.</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 food as needed. Operate ovens, stoves, grills, microwaves, and fryers.</li>
<li>Establish priority items for the day.</li>
<li>Will set up, clear, and break down assigned workstations.</li>
<li>Prepare all menu items following recipes and yield guides, according to departmental standards. Test foods to decide if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at the appropriate time onto proper receptacles.</li>
<li>Complete daily prep and production of high-volume bakery products consistently and without sacrificing food quality.</li>
<li>Wash and disinfect the 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 the 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</li>
<li>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 supports food costs.</li>
<li>Maintains all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooling requirements, and handling techniques.</li>
<li>Continually properly train and re-train in 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>Any other responsibilities as assigned by the 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>Experience in all functions of the bakery</li>
<li>Excellent technical knowledge (equipment, tempering of chocolate, sauce work, bread baking, dough lamination, specialty cakes)</li>
<li>Must be comfortable working quickly and efficiently.</li>
<li>Demonstrated understanding of the science of pastry/baking</li>
<li>Proficient with tools, measurements, and bakery equipment</li>
<li>Demonstrates the ability to follow and convert recipes.</li>
<li>Proficient in strong organization skills and incredibly detailed oriented</li>
<li>Exhibits clean work habits and ownership of a safe clean area.</li>
<li>Exceptional understanding of Food Safety</li>
<li>Demonstrate passion and enthusiasm.</li>
<li>Strong people skills, including verbal and written communication.</li>
<li>Ability to work under pressure and manage high-profile projects.</li>
<li>Ability to multitask and prioritize tasks based on outlet requirements.</li>
<li>Artistic and creative ability and vision to create high-end products.</li>
<li>Will be held to a high standard with attention to detail.</li>
<li>Demonstrates excellent judgment of quantity, quality, and production.</li>
<li>Knowledge of food allergies</li>
<li>Basic math skills</li>
<li>Works well without supervision and can remain focused throughout the day.</li>
<li>Ability to adapt to change, new situations, and changes in staffing and procedures.</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>High School Diploma or GED Required. Diploma in Culinary, Confectionery, Pastry, or any combination of education and experience equivalent or any other combination of education, training, or experience that provides the required knowledge skills, and abilities.</li>
<li>Employment in a Kitchen or Pastry environment preferred.</li>
</ul>
PHYSICAL DEMANDS: 
<ul>
<li>Exposed to hazards that could result in burns or cuts.</li>
<li>Utilizes sharp knives or equipment in the kitchen for operational purposes.</li>
<li>Repetitive motions using the lower and upper extremities of the body.</li>
<li>Frequently exposed to extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from a moist steam-heated environment to a cold refrigerator/freezer environment.</li>
<li>Ability to stand /walk for long periods (6 hours or more).</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, and twist trunk and neck frequently.</li>
</ul>
REQUIRED PERSONAL PROTECTIVE EQUIPMENT: 
<ul>
<li>Closed-toe, non-canvas, and non-skid-soled shoes.</li>
</ul>
I HAVE THE ABILITY TO PERFORM THE FUNCTIONS OF THIS JOB WITH OR WITHOUT AN ASSISTIVE DEVICE OR REASONABLE ACCOMMODATION

Hotel Carmichael - Pastry Cook

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