Hyatt Hotels Corporation
When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means.
In-depth skills and knowledge of all kitchen operations. Capable of producing a consistent product to meet and exceed guests' needs in a timely manner. On a daily basis must monitor food production, quality and consistency, staffing levels and department training. Skills and knowledge to include culinary education, cost control, communication skills, computer skills, organizational skills, guest contact experience and culinary teaching skills and knowledge. This person must be able to give direction in the hourly Sous' absence. The shift we are looking to fill would be 3pm to 11:30pm or 4pm to 12am.
Qualifications
Minimum 2-3 years' experience in high volume restaurant or hotel.
Experience working hot line or prep station independently (grill, saute, fry, garde manger, or prep)
Ability to execute standardize recipes with consistency, accuracy and proper portion control.
Working knowledge of food safety and sanitation standards.
Experience handling knives, kitchen equipment, and basic cooking techniques.
Ability in work in fast paced and high pressure environment.
Hyatt Regency Portland Convention Center | Portland, Oregon, US
#J-18808-Ljbffr
In-depth skills and knowledge of all kitchen operations. Capable of producing a consistent product to meet and exceed guests' needs in a timely manner. On a daily basis must monitor food production, quality and consistency, staffing levels and department training. Skills and knowledge to include culinary education, cost control, communication skills, computer skills, organizational skills, guest contact experience and culinary teaching skills and knowledge. This person must be able to give direction in the hourly Sous' absence. The shift we are looking to fill would be 3pm to 11:30pm or 4pm to 12am.
Qualifications
Minimum 2-3 years' experience in high volume restaurant or hotel.
Experience working hot line or prep station independently (grill, saute, fry, garde manger, or prep)
Ability to execute standardize recipes with consistency, accuracy and proper portion control.
Working knowledge of food safety and sanitation standards.
Experience handling knives, kitchen equipment, and basic cooking techniques.
Ability in work in fast paced and high pressure environment.
Hyatt Regency Portland Convention Center | Portland, Oregon, US
#J-18808-Ljbffr