restaurant culinary manager

Shula's Steak House

<div><p>Established in 1989, <b>Shula&rsquo;s Steak House</b> started with one goal in mind &ndash; to carry on the legacy of Coach Don Shula, one of the greatest coaches in NFL history. 30 years later, we&rsquo;ve taken that goal and run with it. We&rsquo;re proud to offer the highest quality steaks, fresh-caught seafood, and tantalizing sides. There&rsquo;s an ethos to excellence &ndash; it doesn&rsquo;t matter if you&rsquo;re coaching an undefeated football team, or grilling up a porterhouse &ndash; we make sure we live by it.</p>
<div>
We're looking for a leader to join our team.</div>
<p><b>
NOW HIRING:</b></p>
<ul>
<li><b>CULINARY MANAGER / HEAD CHEF</b></li>
</ul>
<p>This role will help support the front &amp; back of house operations. Front of House experience is preferred as well as back of house / kitchen leadership.</p>
<p>
Requirements:</p>
<ul>
<li>3-5+ years of full service restaurant culinary management experience</li>
<li>Previous steakhouse experience preferred</li>
<li>Fine Dining or Upscale Dining experience preferred</li>
<li><div>Creating and planning menus</div>
</li><li><div>Managing menu costs</div>
</li><li><div>Staying within a Food &amp; Beverage Budget</div>
</li></ul><p>Benefits Include:</p>
<ul>
<li>Competitive Salary</li>
<li>Performance based bonus program</li>
<li>Hilton Worldwide discounts on Hotel Rooms</li>
<li>Insurance (Health, vision and dental) after 90 days</li>
<li>Paid vacation</li>
<li>401(k) matching after one year full time.</li>
</ul>
<p>An equal opportunity employer.</p></div>

Restaurant Culinary Manager / Head Chef

Coury Hospitality

Position Summary
<br><br>
The Chef de Cuisine is responsible for overseeing the daily culinary operations of one or more restaurant outlets at The National. This leader ensures exceptional food quality, presentation, and consistency while managing kitchen staff, maintaining inventory and food costs, and enforcing culinary standards that align with the luxury and brand expectations of Hotel Cleveland and Coury Hospitality.
<br><br>
Essential Responsibilities
<br><ul>
<li>Direct and manage all aspects of kitchen operations for assigned outlets, ensuring high standards of food preparation, service, safety, and sanitation.</li>
<li>Develop menus in collaboration with the Executive Chef that are innovative, seasonal, and cost-effective, ensuring alignment with the restaurant’s identity and guest expectations.</li>
<li>Train, mentor, and supervise all kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers.</li>
<li>Monitor food quality and consistency, conducting regular tastings and line checks to ensure excellence.</li>
<li>Maintain proper staffing levels by recruiting, scheduling, and evaluating team performance</li>
<li>Control food cost through waste reduction, portion control, and effective inventory management.</li>
<li>Maintain a clean and safe kitchen that adheres to all health department regulations and company policies.</li>
<li>Collaborate with front-of-house leaders to ensure seamless service and guest satisfaction.</li>
<li>Participate in budgeting and forecasting; track kitchen financial performance and implement corrective actions as needed.</li>
</ul>
Requirements
<br><ul>
<li>Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role in a high-end restaurant or luxury hotel</li>
<li>Culinary degree or formal training from an accredited culinary school preferred.</li>
<li>Valid ServSafe Food Manager Certification or ability to obtain upon hire.</li>
</ul>
Knowledge, Skills & Abilities
<br><ul>
<li>Strong leadership and team-building skills with the ability to motivate and develop culinary talent.</li>
<li>Exceptional knowledge of culinary techniques, kitchen equipment, and food production methods.</li>
<li>Proven ability to manage food and labor costs while delivering outstanding food quality.</li>
<li>Excellent communication, organization, and time-management skills.</li>
<li>Passion for innovation, quality, and guest satisfaction.</li>
<li>Ability to remain calm and make sound decisions in a fast-paced, high-pressure environment.</li>
</ul>
Physical Demands
<br><ul>
<li>Ability to stand, walk, bend, and lift for extended periods.</li>
<li>Must be able to lift and carry up to 50 lbs.</li>
<li>Exposure to heat, cold, and sharp kitchen equipment.</li>
</ul>


Chef De Cuisine - Hotel Cleveland Autograph Collection

Bosselman Enterprises

<div>Overview:
<p>
Salary: $50,000 - $60,000 Annually DEQ</p><p></p><p><br>
The Kitchen Manager is directly responsible for all kitchen functions including food purchasing, inventory management, preparation, food safety, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control.</p><p></p><p><br>
Bosselman has many benefits to offer you that you will not find anywhere else like:</p><br>
<div></div><ul><li>
Paid vacation</li><li>
401K and matching contributions</li><li>
Health, dental and vision insurance</li><li>
Short and long term disability insurance</li><li>
Life insurance</li><li>
A clearly defined path for growth</li><li>
On-demand pay with PayActiv (access to earned but not yet paid wages)</li><li>
And much more!</li></ul><div><b>
Bosselman offers on-demand pay (access to earned but not yet paid wages) through:</b></div><br>
<div></div>
Responsibilities:
<ul><li>Hires, onboard, orients, trains, supervises, completes daily missed punches, and annual reviews, approves payroll and motivates Team Members.</li><li>
Effectively manages employee-relations issues, including utilization of corrective action measures where necessary.</li><li>
Trains Team Members on clear expectations of kitchen conduct and service.</li><li>
Assures the kitchen is operating to company expectations with regard to operational processes and procedures by setting the standard for excellence in the restaurant.</li><li>
Checks and maintains proper food holding and refrigeration temperature control points.</li><li>
Directs safety program for accident prevention and manages employee injury/illness reporting; provides safety training in first aid, lifting, carrying, handling hazardous material, and equipment.</li><li>
Coordinates all maintenance issues with General Manager and arranges for preventive maintenance or repair on restaurant equipment and kitchen as necessary.</li><li>
Monitors and implements janitorial and sanitation standards, which includes cleaning of the entire kitchen; responsible for maintaining appropriate cleaning schedules for the entire kitchen: floors, mats, walls, hoods, ceiling, other equipment and food storage areas.</li><li>
Preserves the integrity and value of food by overseeing all kitchen Team Members handling and preparation and through proper ordering, rotation, and defrosting procedures.</li><li>
Monitors food preparation along with ensuring the freshness of the food to only serve quality food.</li><li>
Ensures kitchen Team Members have the tools necessary to perform their jobs.</li><li>
Conducts regular departmental meetings.</li><li>
Ensures daily sidework is completed by staff and verified by management before end of shift.</li><li>
Reports for work in a timely manner when scheduled.</li></ul><p></p><p><b><br>
Financial Responsibilities:</b></p><ul><li>
Conduct monthly food inventory and utilize reporting within inventory software to correct variance issues and report them to General Manager.
</li><li>Implements strategies to exceed budgetary expectations regarding operational costs.</li><li>
Manages salary/wage administration meeting for budgeted labor as required by anticipated business activity while ensuring that all positions are staffed as needed and effectively manages labor cost, including food, beverage and labor objectives are met.</li></ul><p></p><p><b><br>
Additional Job Duties:</b></p><ul><li>
Assists in other duties, as assigned.</li></ul><p></p><p><b><br>
Supervisory Responsibilities:</b></p><ul><li>
Directly supervises 15 or more employees.</li></ul>
Qualifications:
<p><b>
Education, Experience and Job Qualifications (include certs or licenses needed):</b></p><ul><li>
Three to six years of high volume restaurant experience.</li><li>
One to two years of management experience.</li><li>
Serv-Safe Certified.</li></ul><div></div><div><b><br>
Minimum Qualifications:</b></div><ul><li>
Strong culinary aptitude from work and/or educational experiences.</li><li>
Strong adherence to designated specs, recipes, and procedures.</li><li>
Must be highly motivated, organized and able to handle multiple priorities while meeting deadlines.</li><li>
Must be able to operate under minimal supervision.</li><li>
Strong attention to detail.</li><li>
Must conduct self in a professional and respectful manner at all times.</li><li>
Must possess a positive, enthusiastic attitude.</li><li>
Must be flexible with the ability to adapt to change when required.</li><li>
Strong interpersonal communication skills.</li><li>
Maintains confidentiality of all trade secrets, including recipes, policies and procedures.</li><li>
Must be well groomed and properly attired.</li><li>
Must work a minimum of 50 hours per week.</li><li>
Must be able to work special events, holidays, and weekends.</li><li>
Must have reliable transportation and phone.</li><li>
Must be able to communicate in English. &ndash; IF APPLICABLE</li><li>
Able and willing to work cooperatively with other team members.</li></ul><p></p><p><b><br>
Physical Requirements:</b> The physical demands described here are representative of those that must be met by the Kitchen Manager to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions, provided such accommodations do not create an undue hardship for the Company.</p><br>
<p></p><ul><li>
The employee must occasionally lift and/or move up to 50 lbs., while performing the duties of this job, the employee is required to stand for long periods of time; frequently walk, use hands and fingers, handle or feel, reach with hands and arms, talk and hear; occasionally sit, climb or balance, stoop, kneel, crouch or crawl.</li></ul></div>

Kitchen Manager - Thunder Road Grill

Qatar Airways

<div><div><div><div><div><div><h3 class="jobSectionHeader"><b>General Information
</b></h3></div></div><div><div><div><div>Ref #
</div><div>231488
</div></div><div><div>Location
</div><div>Qatar-Doha
</div></div><div><div>Job family
</div><div>Corporate &amp; Commercial
</div></div><div><div><ul><li>Closing Date: 2026-04-30</li></ul><br>
</div></div></div></div></div><div></div><div><h3 class="jobSectionHeader"><b>Description
</b></h3></div><div></div><div><div><div><div><p>At Qatar Airways, we craft cutting-edge inflight products, enhance passenger comfort, and drive innovation in aviation design. From concept to launch, our Product Development and Design (PDD) Team collaborates with industry leaders to create products that set new standards in travel.</p><p>
If you are passionate about innovation, customer experience, technology, and design, this is your chance to make a lasting impact in the aviation industry. Join our Product Development and Design Team that transforms ideas into reality and shapes the future of airline experiences.</p><p><b>
About the Role:</b></p><p>
As the Culinary Development Manager &ndash; Inflight Dining, you will be responsible for shaping and delivering Qatar Airways&rsquo; world-class inflight food and beverage strategy across its global network.</p><p>
Leading menu strategy, development, and execution, you will translate the airline&rsquo;s culinary philosophy into innovative, consistent, and high-quality offerings that exceed customer expectations while remaining operationally and commercially viable.</p><p>
Working closely with internal stakeholders, global catering partners, QACC, guest chefs, and suppliers, you will ensure culinary excellence, compliance with food safety and quality standards, and continuous enhancement of the onboard dining experience across all cabin classes.</p><p>
This is a highly collaborative, hands-on leadership role requiring strong creativity, strategic thinking, and the ability to deliver results in a fast-paced, global operating environment.</p><p>
As part of your role, your responsibilities will include:</p><ul><li>
Define and lead inflight dining strategy, ensuring alignment with Qatar Airways&rsquo; brand, culinary vision, and five-star standards.</li><li>
Develop, analyze, refine, and implement inflight menus across all cabin classes, ensuring balance between taste, presentation, operational feasibility, and dietary and allergen requirements.</li><li>
Manage and oversee global catering partners, both onsite and remotely, to ensure consistent menu execution, quality, and service performance.</li><li>
Collaborate with suppliers, guest chefs, and sourcing teams to drive innovation, improve product consistency, and optimize cost-effectiveness.</li><li>
Ensure full compliance with food safety, regulatory, and culinary SOPs in collaboration with QRCS compliance teams.</li><li>
Monitor customer feedback, market trends, and culinary innovation to continuously evolve and future-proof the inflight dining proposition.</li><li>
Conduct audits, site visits, and performance reviews, preparing detailed reports and insights for senior management.</li><li>
Support change management initiatives, driving culinary transformation, sustainability, and continuous improvement across the network.</li></ul><p><b>
Be part of an extraordinary story:</b></p><p>
Your skills. Your imagination. Your ambition. Here, there are no boundaries to your potential and the impact you can make. You&rsquo;ll find infinite opportunities to grow and work on the biggest, most rewarding challenges that will build your skills and experience. You have the chance to be part of our future and build the life you want while being part of an international community.</p><p>
Our best is here and still to come. To us, impossible is only a challenge. Join us as we dare to achieve what&rsquo;s never been done before.</p><div>
Together, everything is possible.</div>
</div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Qualification
</b></h3></div></div><div><div><div><div><p><b>About You:</b></p><p>
To be successful in this role, you will bring the following:</p><ul><li>
Bachelor&rsquo;s or Master&rsquo;s degree in Hotel Management, Culinary Arts, or a related field.</li><li>
Minimum 6&ndash;10+ years of hands-on food and beverage experience in a senior culinary role, preferably within airline catering or inflight dining.</li><li>
Strong knowledge of global cuisines, culinary techniques, food trends, and premium food presentation.</li><li>
Proven ability to design and deliver inflight menus that balance creativity, customer appeal, cost efficiency, and operational requirements.</li><li>
Experience working with suppliers and catering partners, ensuring compliance with airline, regulatory, and food safety standards.</li><li>
Strong commercial and analytical acumen, including budgeting, forecasting, cost control, and performance reporting.</li><li>
Proven leadership, change management, and stakeholder engagement skills, with the ability to operate effectively in a fast-paced, global, multicultural environment.</li></ul><p><b>
About Qatar Airways Group:</b></p><p>
Our story started with four aircraft. Today, we deliver excellence across 12 different businesses coming together as one. We&rsquo;ve grown fast, broken records, and set trends that others follow. We don&rsquo;t slow down due to fear of failure. Instead, we dare to achieve what&rsquo;s never been done before.</p><p>
So, whether you&rsquo;re creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story. A story of spectacular growth and determination. Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries, and be part of a truly global community.</p><p><b>
How to apply:</b></p><div>
If you&rsquo;re ready to join a progressive team and have a challenging and rewarding career, then apply now by uploading your CV and completing our quick application form.</div>
</div></div><div><div>https://aa115.taleo.net/careersection/QA_External_CS/jobapply.ftl?lang=en&amp;job=231488</div></div></div></div></div></div></div></div><div></div>

Culinary Development Manager – Inflight Dining (Arabic Cuisine)

Valor Hospitality

<div><h1 class="jobSectionHeader"><b>COMPANY OVERVIEW</b></h1><p>
At Valor, we are passionate Hotelitarians&mdash;driven, detail-obsessed professionals who go beyond service to deliver true hospitality. With a global perspective and a commitment to thoughtful hospitality and sustainable dining, we bring enthusiasm, creativity, and local flair to every property we support. We seek individuals who value relationships, embrace high standards, and create meaningful experiences for guests, teams, and owners alike. If you&rsquo;re someone who notices the little things and strives to make a lasting impact, you&rsquo;ll thrive here.</p><p></p><p>
Please visit http://www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company.</p><p></p><h1 class="jobSectionHeader"><b><br>
Position: </b><b>Restaurant Supervisor</b></h1><p></p><h1 class="jobSectionHeader"><b>
Reports To: </b><b>Restaurant Manager, Director of Food &amp; Beverage or General Manager</b></h1><p></p><h1 class="jobSectionHeader"><b>
COMPANY OVERVIEW:</b></h1><p>
Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits.</p><p>
We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful.</p><p></p><h1 class="jobSectionHeader"><b>
POSITION PROFILE:</b></h1><p>
Supervise the associates in the shift operations and aid in the administration of the Restaurant to achieve guest satisfaction, quality service, compliance of policies and procedures while meeting/exceeding financial goals.</p><p></p><h1 class="jobSectionHeader"><b>
ESSENTIAL JOB FUNCTION:</b></h1><ul><li>
Supervise the shift's operations in the restaurant and liaise with the kitchen staff to ensure smooth operations, compliance with procedures and safety regulations and an optimal level of quality service and hospitality are achieved.</li><li>
Supervise the restaurant associates; interview, recommend hiring, schedule, train, develop, empower, coach and counsel, recommend performance reviews, resolve problems, provide open communications and recommend discipline as appropriate with the guidance of the restaurant management team.</li><li>
Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in-house guests and a larger share of the local market.</li><li>
Avoid legal challenges by conforming to the regulations of the alcoholic beverage commission.</li><li>
Maximize bar profitability by ensuring portion control; monitoring accuracy of charges.</li><li>
Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service.</li><li>
Investigate, resolve, respond to guest needs, inquires, comments and/or problems to ensure a quality experience and enhance future sales prospects.</li><li>
Update the cash management system and compile, generate and prepare various reports to aid in the administration of the Restaurant.</li><li>
Respond to guest needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.</li><li>
Supervise the maintenance/sanitation of the restaurant and equipment during the shift to protect the assets, comply with regulations and ensure quality service.</li><li>
Perform special projects and other responsibilities as assigned. May serve as manager on duty.</li><li>
Any other duties as assigned.</li></ul><p></p><h1 class="jobSectionHeader"><b>
DESIRED SKILLS AND QUALIFICATIONS:</b></h1><p><b>
Education: </b>Two to Four-year college degree or equivalent education/experience.</p><p><b>
Experience: </b>Minimum of two-year experience in the food and beverage industry</p><p><b>
Skills and Abilities: </b>Requires basic knowledge of restaurant operations. Possess excellent oral, written and presentation skills. Ability to delegate, manage manpower and establish priorities consistent with department/hotel objectives. Listen effectively. Operate department within the guidelines of the Foundation Document. Communicate to both, guests and fellow associates, professionally and positively. #INDvalley</p><p></p><h1 class="jobSectionHeader"><b>
BENEFITS PACKAGE</b></h1><p></p><ul><li><p>
Competitive Salary</p></li><li><p>
Daily Pay!</p></li><li><p>
Team Member Hotel Discount Program</p></li><li><p>
Uniforms Provided for most positions</p></li><li><p>
Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options</p></li><li><p>
Paid PTO</p></li><li><p>
401k with employer match</p></li><li><p>
Food and Beverage Discounts</p></li><li><p>
Tuition Reimbursement</p></li></ul><p></p><p>
If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love for Birmingham, this could be the perfect home for you! Are you passionate and creative with a desire to grow? Let&rsquo;s talk!</p></div>

Restaurant Supervisor - The Valley Hotel, Curio by Hilton

Noir KSA

<p>Postion: <b>Restaurant Manager (Fine dining experienced)</b></p><p>Salary: <b>SAR 8,000++ OR SAR 10,000 full package / live out</b></p><p>Location: <b>Riyadh</b></p><p>Position Overview: We are seeking an exceptional Restaurant Manager to lead front-of-house operations at our restaurant in Riyadh. This role is central to delivering world-class hospitality experiences that reflect our commitment to excellence and refined service standards.</p><p><b>Key Responsibilities:</b></p><ul><li>Cultivate an atmosphere of refined hospitality by personally welcoming guests, anticipating their needs, and ensuring every interaction exceeds expectations for luxury service standards.</li><li>Develop and maintain relationships with VIP clientele and regular guests, maintaining detailed preference records to personalize each visit and foster long-term loyalty.</li><li>Handle guest feedback, complaints, and special requests with diplomacy and efficiency, transforming challenges into opportunities to demonstrate exceptional service recovery.</li><li>Oversee all front-of-house operations including dining room service, host stand management, and guest flow to ensure seamless, elegant service during all hours of operation.</li><li>Establish and maintain impeccable service standards through detailed standard operating procedures, ensuring consistency in presentation, timing, and guest interaction protocols.</li><li>Conduct pre-service briefings with the team to review reservations, special occasions, VIP arrivals, and menu highlights while reinforcing service excellence expectations.</li><li>Recruit, train, and mentor front-of-house staff in luxury service techniques, cultural sensitivity, and the art of anticipatory hospitality that defines our brand.</li><li>Create staff schedules that optimize service coverage during peak hours while managing labor costs effectively and ensuring adequate rest periods for team members.</li><li>Foster a positive, professional work environment through clear communication, ongoing coaching, performance evaluations, and recognition of exceptional service delivery.</li><li>Monitor and analyze daily sales, guest counts, and service metrics to identify trends, optimize operations, and implement strategies for revenue growth and operational efficiency.</li></ul><p><b>Qualifications</b></p><ul><li>Minimum 5 years of management experience in luxury hospitality, fine dining, or high-end caf&eacute; environments, with proven expertise in delivering exceptional guest experiences and leading service teams.</li><li>Fluency in English required; Arabic language skills highly preferred. Additional languages are advantageous given Riyadh's international clientele.</li><li>Bachelor's degree in Hospitality Management, Business Administration, or related field preferred. Professional certifications in hospitality management or service excellence are valued.</li></ul><p>Job Type: Full-time</p><p>Pay: ﷼8,000.00 - ﷼10,000.00 per month</p><p>Application Question(s):</p><ul><li>IMPORTANT: A CV with your photo is required when applying for this role. Answers to the below questions are required.</li><li>In which city and country are you currently located?</li><li>From which country are you? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If ever you are hired for this role, after how many days you can join our company?</li><li>How many years of experience do you have in a casual dining / fine dining concept?</li><li>How much is the minimum minimum full package salary (You arrange for your own room and transportation) that you are accepting for this role? </li></ul><p>Work Location: In person</p>

Restaurant Manager (Fine Dining Experienced)

<div><h1 class="jobSectionHeader"><b>COMPANY OVERVIEW</b></h1><p>
At Valor, we are passionate Hotelitarians&mdash;driven, detail-obsessed professionals who go beyond service to deliver true hospitality. With a global perspective and a commitment to thoughtful hospitality and sustainable dining, we bring enthusiasm, creativity, and local flair to every property we support. We seek individuals who value relationships, embrace high standards, and create meaningful experiences for guests, teams, and owners alike. If you&rsquo;re someone who notices the little things and strives to make a lasting impact, you&rsquo;ll thrive here.</p><p></p><p>
Please visit http://www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company.</p><p></p><h1 class="jobSectionHeader"><b><br>
Position: Line Cook (FT or PT) - The Valley Hotel, Curio by Hilton</b></h1><p></p><h1 class="jobSectionHeader"><b>
Reports To: </b><b>Executive Sous Chef, Executive Chef, Food &amp; Beverage Director</b></h1><p></p><h1 class="jobSectionHeader"><b>
COMPANY OVERVIEW:</b></h1><p>
Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits.</p><p>
We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful.</p><p></p><h1 class="jobSectionHeader"><b>
POSITION PROFILE:</b></h1><p>
Prepare culinary delights for our guests and hotel clientele. Guest satisfaction revolves around the food appearance, high quality of the food and overall dining experience. Be responsible for the daily preparation of food items in</p><p>
the pantry, fry stations or other areas of the kitchen. Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment</p><p></p><h1 class="jobSectionHeader"><b>
ESSENTIAL JOB FUNCTION:</b></h1><ul><li>
Prepare food of consistent quality following recipe cards, use records, production and portion standards, per order specks.</li><li>
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.</li><li>
Remembering all the multiple orders and easily assemble them to the order.</li><li>
Work all stations on kitchen line to include broiler, saut&eacute;, fry, pantry, and expediter stations.</li><li>
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.</li><li>
Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.</li><li>
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.</li><li>
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage.</li><li>
Perform other duties as assigned, requested or deemed necessary by management.</li></ul><p></p><h1 class="jobSectionHeader"><b>
DESIRED SKILLS AND QUALIFICATIONS:</b></h1><p><b>
Education: </b>High school education or equivalent experience. Culinary certificate or degree preferred.</p><p><b>
Experience: </b>Six months &ndash; 1 year in a food/beverage services environment or establishment.</p><p><b>
Skills and Abilities: </b>Strong knowledge of operating industrial sized ovens and cooking ranges. Possess knowledge of preparing different types of cuisines, relishes, soups and salads. Have a basic understanding of professional cooking and knife handling skills. Understand and knowledgeable of safety, sanitation and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand, and carry containers loaded with food and liquids. Able to read, speak and understand English. Able to lift, push, carry 20 - 40 lbs. Stand continuously for long periods of time. Communicate information and hotel services to management, staff and guests. #INDvalley</p><p></p><h1 class="jobSectionHeader"><b>
BENEFITS PACKAGE</b></h1><p></p><ul><li><p>
Competitive Salary</p></li><li><p>
Daily Pay!</p></li><li><p>
Team Member Hotel Discount Program</p></li><li><p>
Uniforms Provided for most positions</p></li><li><p>
Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options</p></li><li><p>
Paid PTO</p></li><li><p>
401k with employer match</p></li><li><p>
Food and Beverage Discounts</p></li><li><p>
Tuition Reimbursement</p></li></ul><p></p><p>
If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love for Birmingham, this could be the perfect home for you! Are you passionate and creative with a desire to grow? Let&rsquo;s talk!</p></div>

Line Cook (FT or PT) - The Valley Hotel, Curio by Hilton

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