Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

The job summary includes responsibilities for maintaining, setting up, food production, and quality control of all meat, fish, fowl, and other food items prepared on the front-line station.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

Essential job functions include:

• Preparing daily preparation lists for production.
• Reading and employing math skills to follow recipes.
• Preparing all broiled and sautéed food items according to standard recipes and guest orders to ensure consistency.
• Visually inspecting, selecting, and using only food items of the highest standard.
• Checking and controlling proper storage of products, especially in specific cuts of meat.
• Keeping all refrigeration, equipment, and storage areas clean to comply with health department regulations.
• Maintaining logs of cooling, heating, and temperature.
• Adhering to all company policies and procedures.
• Following safety and security procedures and rules.
• Reporting unsafe conditions, accidents, injuries, and property damage to management.
• Providing a safe work environment by following all safety and security procedures.
• Maintaining a neat, clean, and well-groomed appearance.
• Assisting other Kitchen Personnel as needed.

Physical demands include the ability to grasp, lift and/or carry, or otherwise move or push goods weighing up to 100 lbs. Sufficient manual dexterity to use all kitchen equipment is required, along with the ability to perform duties within extreme temperature ranges and in confined spaces. Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling are also necessary.

EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

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• 401(k)
• Dental insurance
• Disability insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Vision insurance
• Room Discounts
• Employee Food and Beverage Discounts

• Current Food Handler Card.
• 2 years cooking experience preferred.
• Broiler cooking preferred.
• Basic knowledge of food and beverage preparations.
• Good working knowledge of broiler and sauté cooking.
• Knowledge of sanitation standards.
• Operating kitchen equipment (stoves, ovens, broilers, etc.).
• Basic mathematical skills for recipes and measurements.
• Basic English language skills for communication.
• Ability to operate beverage equipment.