The Roosevelt Hotel - BOH
Business/Employer Name: The Roosevelt Hotel
Website: http://jobs.hilton.com
Available Position/s: Supervisor - Pastry, Cook 1 , Banquet Cook, Banquet Pantry Cook
What is your starting pay?: 16.50/hr (Supervisor - Pastry), 15.00/hr (Cook 1, Banquet Cook), 13.50 (Banquet Pantry Cook)
Do you offer other employee benefits? If so, please list them here.: Yes - Medical, Dental, Vision, Accident, Life, Short Term/Long Term Disability, Critical Illness, Hospital Indemnity Benefit
Job Requirements:
Supervisor - Pastry: Supervise the daily production and distribution of all standard Pantry recipes or, as otherwise specified by supervisor, to ensure consistency of product to the guest; requires transportation of heavy food products. Ensure recipes and standards are followed, food and labor costs are controlled, the appropriate quantity is prepared and safety standards and regulations are followed in order to provide top quality goods for an enhanced guest experience.
20 % Monitor and control the maintenance/sanitation of the Pantry shop and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
15 % Supervise hourly Pantry shop employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline and termination, as appropriate.
Checks and controls the proper storage of product, especially on all fresh produce, checking on portion control, to maintain quality product to comply with Health Department regulations.
Order and maintain Pantry shop supplies at par levels to ensure quality production.
Cook 1: Prefer experience working in fast paced kitchen
Banquet Cook + Banquet Pantry Cook: Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items.
Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
Prepares daily requisitions for supplies and food items for production.
Reads and employs math skills to follow recipes
Do you consider your organization to be an equitable place to work? (Why or why not?) What supports are in place for your employees?: Yes
Contact Name: Joan Smith
Contact Email: joan.smith@waldorfastoria.com