<h3>Job Description</h3>
Job Description 
COURTYARD BY MARRIOTT is looking for an energetic and hard-working housekeeper. Starting pay is $16/hour. This is a full-time position and must be able to work weekends. Our team members are expected to anticipate our guest's needs and help them in any way we can while providing an upbeat and positive attitude.
This position provides cleaning services such as replacing linen in guest rooms, replenishing amenities and making beds. Also sweeping, mopping, dusting, vacuuming, washing walls, windows and mirrors etc. 
ESSENTIAL JOB FUNCTIONS:
<ul>
<li>Greet guests and respond to special requests</li>
<li>Cleans guestrooms to the level of standards set by Courtyard Hotels.</li>
<li>Removes all dirty glassware and replace with clean glassware</li>
<li>Properly maintains the daily log, including accounting for completed tasks, tracking issued keys and reviewing the communications log and file on a routine basis. </li>
<li>Properly handles lost and found items.</li>
<li>Thoroughly clean and restock the required number of guest rooms per shift.</li>
<li>Complete all pre-cleaning duties including but not limited to guest supplies, cleaning supplies and linen for housekeeping cart set-up.</li>
<li>Remove all trash and dirty linen from guest rooms.</li>
<li>Performs all duties and responsibilities in a timely and efficient manner.</li>
<li>Maintains safe working conditions.</li>
<li>Keeps immediate supervisor promptly and fully informed of all problems or matters of significance.</li>
<li>Perform other tasks/jobs as assigned by the supervisor or manager.</li>
</ul>
HOURS AND ATTENDANCE
<ul>
<li>Up to 40 hours per week with varied and flexible shifts/days, likely to include nights, weekends, holiday and overtime.</li>
<li>Weekends are required</li>
<li>Must pass Background Check. </li>
</ul>
PHYSICAL AND MENTAL DEMANDS OF POSITION
<ul>
<li>Ability to lift, bend, stoop, push or pull heavy loads, and stand for long periods of time.</li>
<li>Ability to use telephone communication between manager/supervisor and other team members.</li>
<li>Ability to follow written and oral instructions and procedures</li>
<li>OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety.</li>
</ul>
BENEFITS
Courtyard Hotel offers excellent Medical, Dental, and Vision benefits after 60 days. Also includes sick leave and paid time off after 1 year. 
 Plenty of opportunities to advance in your field and other departments in the hotel. Apply now to join the Courtyard Team!
 
Must pass Criminal Background Check.

Full Time Housekeeper - Courtyard by Marriott Billings MT

<h3>Job Description</h3>
Job Description
Night Auditor - Aloft: St. Louis, MO
 
Midas Hospitality is recognized as one of the Top 100 U.S. Employers in 2021 (by MogulRecruiter). Ranking #30 for talent, #13 for diversity, #33 for best in minorities, #16 for blacks and #11 for women.
 
Start Your Journey with Midas Hospitality: 
Midas Hospitality is seeking a full-time Night Auditor to join our team at the Aloft hotel located in St. Louis, MO. This position will reconcile all business transactions at the hotel as well as check-in and resolve any guest problems.
 
What You Will Be Doing:
<ul>
<li>Greets, registers, and assigns rooms to guests. Issues room key and gives directions.</li>
<li>Keeps records of room availability and guests' accounts</li>
<li>Ensures all paperwork is completed from the Front Desk and F&amp;B computer systems.</li>
<li>Closes out the day for both the Front Desk and F&amp;B computer systems.</li>
<li>Runs reports for the previous day's business.</li>
<li>Makes, confirms, and cancels reservations</li>
<li>Handles accounting of money, receipts, guest accounts and credit through operation of the FD computer system and completion of reports required to ensure company funds are secure.</li>
</ul>
 
The Ideal Candidate:
<ul>
<li>One year cash handling experience</li>
<li>One year experience at a Front Desk position (in a hotel)</li>
<li>Ability to work nights and weekends</li>
</ul>
 
We offer a range of benefits including, but not limited to:
<ul>
<li>Growth and development tools and access to learning</li>
<li>Robust PTO policies</li>
<li>Medical/Dental/Vision Coverage</li>
<li>401k matching</li>
<li>Employee Assistance Program </li>
<li>Discounted products and services</li>
</ul>
About Us:
From humble beginnings in 2006 to an enterprise being driven by more than 1,000 people today, Midas Hospitality has never lost sight of our #1 priority - people. Currently, Midas Hospitality operates 40+ hotels in 14 states with a focus on select-service and extended-stay properties for leading brands such as Marriott, Hilton and IHG. At Midas Hospitality, we make room for people's dreams. That means building a company where people love to work, our financial partners love the results and everyone loves the experience. 
As a people-first organization, we offer opportunities to grow and benefits to flourish for anyone with a desire to serve others and a tremendous work ethic. We aim to competitively compensate our associates and reward their contributions. 
Please visit our website for more information: <a href="http://www.midashospitality.com" target="_blank">www.midashospitality.com</a>
 
Midas Hospitality is proud to be a drug free workplace and equal opportunity employer. 
 Job Posted by ApplicantPro

Night Auditor

<h3>Job Description</h3>
Job Description
Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Banquet Sous Chef for The Farnam in Omaha, NE. 
Job Purpose:
Train, supervise and actively participate in all the food productions areas of the kitchen, in order to maintain our high standards of quality. Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.
<ul>
<li>Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.</li>
<li>Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.</li>
<li>Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.</li>
<li>Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Assist in the creation and planning of menus and implement changes to continue to attract business.</li>
<li>Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.</li>
<li>Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.</li>
<li>Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.</li>
<li>Prepare daily requisitions for supplies and food items for production.</li>
<li>Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.</li>
<li>Check and control the proper storage of product and check portion control, to maintain qualify product.</li>
<li>Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.</li>
<li>Good working knowledge of accepted standards of sanitation.</li>
<li>Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)</li>
<li>Must have knowledge of food and beverage preparation and service.</li>
<li>Promptly report all maintenance issues</li>
<li>Properly receive and store food and other deliveries</li>
<li>Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food &amp; Beverage Department.</li>
<li>Participate in long range planning.</li>
<li>Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.</li>
<li>Participate in physical inventories</li>
<li>Guest Relations</li>
<li>Be readily available/ approachable for all guests.</li>
<li>Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.</li>
<li>Extend professionalism and courtesy to guests at all times.</li>
<li>Adhere to all applicable Company Standard Operating Procedures.</li>
<li>Be an enthusiastic, helpful and positive member of the team</li>
<li>Be professional, responsible and mature in conduct and behavior</li>
<li>Be understanding of, encouraging to and friendly with all co-workers</li>
<li>Be self-motivated and use time wisely</li>
<li>Maintain open line of communications with each department</li>
<li>Communicate pertinent information</li>
<li>Respond positively to new ideas</li>
<li>Openly accept critical/developmental feedback</li>
<li>Maintain effective communication through the use of meetings, memorandums</li>
<li>Be available to help other departments in emergency situations</li>
<li>Perform other assignments as directed by supervisor.</li>
<li>Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.</li>
<li>Safety and Security Skills </li>
<li>Properly handle and account for keys</li>
<li>Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.</li>
</ul>
Qualifications and Requirements:
<ul>
<li>High School diploma /Secondary qualification or equivalent.</li>
<li>Experience with Marriott processes and standards is preferred. </li>
</ul>
 
This job requires the ability to perform the following:
<ul>
<li>Must be able to speak, read, write and understand the primary language(s) used in the workplace.</li>
<li>Must be able to read and write to facilitate the communication process.</li>
<li>Requires good communication skills, both verbal and written.</li>
<li>Must possess basic computational ability.</li>
<li>Ability to read recipes and follow their instructions.</li>
<li>Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.</li>
<li>Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.</li>
<li>Most work tasks are performed indoors. Temperature is moderate and controlled by hotel </li>
<li>environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.</li>
<li>Must be able to stand and exert well-paced mobility for up to 4 hours in length.</li>
<li>Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.</li>
<li>Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.</li>
<li>The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.</li>
<li>Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.</li>
<li>Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.</li>
<li>Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.</li>
<li>Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.</li>
<li> Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.</li>
<li>Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, </li>
<li>listening and hearing ability and visual acuity.</li>
<li>Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.</li>
<li>Vision occurs continuously with the most common visual functions being those of near vision and depth perception.</li>
<li> Requires manual dexterity to use and operate all necessary equipment.</li>
<li> Requires finger dexterity to be able to operate office equipment.</li>
<li> Ability to obtain and/or maintain any government required licenses, certificates or permits.</li>
</ul>
Other:
<ul>
<li>Being passionate about people and service.</li>
<li>Strong communication skills are essential when interacting with guests and employees.</li>
<li>Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.</li>
<li>Basic math skills are used frequently when handling cash or credit.</li>
<li>Problem-solving, reasoning, motivating, and training abilities are often used.</li>
<li>Have the ability to work a flexible schedule including nights, weekends and/or holidays</li>
</ul>
Amazing Benefits At A Glance:
<ul>
<li>Team Driven and Values Based Culture</li>
<li>Medical/Dental/Vision</li>
<li>Vacation &amp; Holiday Pay</li>
<li>Same-day pay available</li>
<li>Employee Assistance Program</li>
<li>Career Growth Opportunities/ Manager Training Program</li>
<li>Reduced Room Rates throughout the portfolio</li>
<li>401(k)</li>
<li>Employee assistance program</li>
<li>Employee discount</li>
<li>Flexible spending account</li>
<li>Life insurance</li>
<li>Referral program</li>
</ul>

Banquet Sous Chef | The Farnam | Omaha, NE

<h3>Job Description</h3>
Job Description
Executive Housekeeper- Residence Inn and Fairfield Inn &amp; Suites: Maryland Heights, MO
 
Midas Hospitality is recognized as one of the Top 100 U.S. Employers in 2021 (by MogulRecruiter). Ranking #30 for talent, #13 for diversity, #33 for best in minorities, #16 for blacks and #11 for women.
 
Start Your Journey with Midas Hospitality:
Midas Hospitality is seeking an experienced Executive Housekeeper to join our team at the Residence Inn and Fairfield Inn &amp; Suites located in Maryland Heights, MO. This position will oversee the entire housekeeping department, and be responsible for the cleaning of the entire hotel to company, brand and guest standards. 
 
What You Will Be Doing:
<ul>
<li>Supervise and inspect the cleaning of the guest rooms, turndown service, public areas and back of the house.</li>
<li>Assign workers their duties and inspect work for conformance to prescribed standards</li>
<li>Maintain rooms control procedures and report discrepancies to General Manager by using the Rooms Discrepancy Daily Report.</li>
<li>Maintain all supplies and equipment for housekeeping department.</li>
<li>Maintain the security of all housekeeping, maid and guest room keys at all times.</li>
<li>Document and communicate maintenance requests to maintenance department.</li>
<li>Respond to guest requests, concerns and problems to ensure guest satisfaction.</li>
</ul>
 
The Ideal Candidate:
<ul>
<li>At least two years experience in the housekeeping industry</li>
<li>At least one year of supervisory experience </li>
<li>Hotel experience </li>
</ul>
 
About Us:
From humble beginnings in 2006 to an enterprise being driven by more than 1,000 people today, Midas Hospitality has never lost sight of our #1 priority - people. Currently, Midas Hospitality operates 40+ hotels in 14 states with a focus on select-service and extended-stay properties for leading brands such as Marriott, Hilton and IHG. At Midas Hospitality, we make room for people's dreams. That means building a company where people love to work, our financial partners love the results and everyone loves the experience. 
As a people-first organization, we offer opportunities to grow and benefits to flourish for anyone with a desire to serve others and a tremendous work ethic. We aim to competitively compensate our associates and reward their contributions. 
Please visit our website for more information: <a href="http://www.midashospitality.com" target="_blank">www.midashospitality.com</a>
 
We offer a range of benefits including, but not limited to:
<ul>
<li>Growth and development tools and access to learning</li>
<li>Robust PTO policies</li>
<li>Medical/Dental/Vision Coverage</li>
<li>401k matching</li>
<li>Employee Assistance Program </li>
<li>Discounted products and services</li>
</ul>
 
Midas Hospitality is proud to be a drug free workplace and equal opportunity employer. 
 Job Posted by ApplicantPro

Executive Housekeeper

<h3>Job Description</h3>
Job Description
Join Our Team as an Assistant Banquet Chef!
We are currently seeking a passionate and dedicated individual to join our culinary team as an Assistant Banquet Chef at the South Sioux City Marriott Riverfront in South Sioux City, NE. In this role, you will work closely with our Executive Chef to create delicious and visually appealing dishes for our banquet events. Your creativity and attention to detail will be key in ensuring that each dish meets our high standards of quality and presentation.
Responsibilities:
<ul>
<li>Assist the Executive Chef in menu planning and preparation for banquet events</li>
<li>Prepare and cook dishes according to recipes and presentation standards</li>
<li>Maintain a clean and organized kitchen environment</li>
<li>Monitor food supplies and ingredients, and order as needed</li>
<li>Coordinate with other kitchen staff to ensure timely delivery of food to banquet events</li>
</ul>
Requirements:
<ul>
<li>2+ years of experience in a professional kitchen environment</li>
<li>Culinary degree or relevant certification</li>
<li>Strong knowledge of food safety and sanitation guidelines</li>
<li>Excellent communication and teamwork skills</li>
<li>Ability to work in a fast-paced environment and multitask effectively</li>
</ul>
If you are a culinary professional looking to take the next step in your career, this Assistant Banquet Chef position is the perfect opportunity for you to showcase your skills and grow within our team. Join us in delivering exceptional dining experiences to our guests!
Benefits:
<ul>
<li>Medical, Dental, and Vision Insurance</li>
<li>PTO</li>
<li>Competitive Pay</li>
<li>401(k) Retirement Savings Plan</li>
<li>Life Insurance</li>
<li>Disability Insurance</li>
<li>Hotel Room Discounts</li>
</ul>
South Sioux City Marriott is an equal-opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
 #hc147109

Assistant Banquet Chef

<h3>Job Description</h3>
Job Description
 
Greenwood Hospitality &amp; Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Sous Chef for The Publisher Hotel in Fredericksburg &amp; Virginia.
Job Purpose:
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
 
Qualifications and Requirements:
High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
<ul>
<li>Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.</li>
<li>Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.</li>
<li>Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.</li>
<li>Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.</li>
<li>Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.</li>
<li>Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.</li>
<li>Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Assist in the creation and planning of menus and implement changes to continue to attract business.</li>
<li>Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.</li>
<li>Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.</li>
<li>Prepare daily requisitions for supplies and food items for production.</li>
<li>Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.</li>
<li>Check and control the proper storage of product and check portion control, to maintain qualify product.</li>
<li>Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.</li>
<li>Good working knowledge of accepted standards of sanitation.</li>
<li>Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)</li>
<li>Must have knowledge of food and beverage preparation and service.</li>
<li>Promptly report all maintenance issues</li>
<li>Properly receive and store food and other deliveries</li>
<li>Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food &amp; Beverage Department.</li>
<li>Participate in long range planning.</li>
<li>Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.</li>
<li>Participate in physical inventories</li>
<li>Guest Relations</li>
<li>Be readily available/ approachable for all guests.</li>
<li>Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.</li>
<li>Extend professionalism and courtesy to guests at all times.</li>
<li>Adhere to all applicable Company Standard Operating Procedures.</li>
<li>Be an enthusiastic, helpful and positive member of the team</li>
<li>Be professional, responsible and mature in conduct and behavior</li>
<li>Be understanding of, encouraging to and friendly with all co-workers</li>
<li>Be self-motivated and use time wisely</li>
<li>Maintain open line of communications with each department</li>
<li>Communicate pertinent information</li>
<li>Respond positively to new ideas</li>
<li>Openly accept critical/developmental feedback</li>
<li>Maintain effective communication through the use of meetings, memorandums</li>
<li>Be available to help other departments in emergency situations</li>
<li>Perform other assignments as directed by supervisor.</li>
<li>Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.</li>
<li>Safety and Security Skills </li>
<li>Properly handle and account for keys</li>
<li>Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.</li>
</ul>
This job requires the ability to perform the following:
<ul>
<li>Must be able to speak, read, write and understand the primary language(s) used in the workplace.</li>
<li>Must be able to read and write to facilitate the communication process.</li>
<li>Requires good communication skills, both verbal and written.</li>
<li>Must possess basic computational ability.</li>
<li>Ability to read recipes and follow their instructions.</li>
<li>Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.</li>
<li>Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.</li>
<li>Most work tasks are performed indoors. Temperature is moderate and controlled by hotel </li>
<li>environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.</li>
<li>Must be able to stand and exert well-paced mobility for up to 4 hours in length.</li>
<li>Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.</li>
<li>Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.</li>
<li>The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.</li>
<li>Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.</li>
<li>Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.</li>
<li>Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.</li>
<li>Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.</li>
<li> Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.</li>
<li>Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, </li>
<li>listening and hearing ability and visual acuity.</li>
<li>Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.</li>
<li>Vision occurs continuously with the most common visual functions being those of near vision and depth perception.</li>
<li> Requires manual dexterity to use and operate all necessary equipment.</li>
<li> Requires finger dexterity to be able to operate office equipment.</li>
<li> Ability to obtain and/or maintain any government required licenses, certificates or permits.</li>
</ul>
Other:
<ul>
<li>Being passionate about people and service.</li>
<li>Strong communication skills are essential when interacting with guests and employees.</li>
<li>Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.</li>
<li>Basic math skills are used frequently when handling cash or credit.</li>
<li>Problem-solving, reasoning, motivating, and training abilities are often used.</li>
<li>Have the ability to work a flexible schedule including nights, weekends and/or holidays</li>
</ul>
Amazing Benefits At A Glance:
<ul>
<li>Team Driven and Values Based Culture</li>
<li>Medical/Dental/Vision</li>
<li>Vacation &amp; Holiday Pay</li>
<li>Same-day pay available</li>
<li>Employee Assistance Program</li>
<li>Career Growth Opportunities/ Manager Training Program</li>
<li>Reduced Room Rates throughout the portfolio</li>
<li>Third Party Perks (Movie Tickets, Attractions, Other)</li>
<li>401(k)</li>
<li>Employee assistance program</li>
<li>Employee discount</li>
<li>Flexible schedule</li>
<li>Flexible spending account</li>
<li>Life insurance</li>
<li>Parental leave</li>
<li>Referral program</li>
</ul>

Sous Chef, The Publisher Hotel, Fredericksburg, VA

<h3>Job Description</h3>
Job DescriptionWest Coast Candidates PreferredJOB SUMMARY
The Vice President of Operations oversees the strategy and operational performance for their hotel portfolio including operations, sales, revenue management, budgets, driving top line sales, maximizing profitability, developing and retaining the best talent, and creating a culture of inclusivity and transformation. This includes cultivating, supporting, and implementing operational strategies related to talent management, manager/leader development, team effectiveness, employee engagement, financial performance, and guest satisfaction. The Vice President of Operations manages and supports the Regional Directors of Operations (RDO) in driving strategy and operational performance across the entire portfolio. 
ESSENTIAL JOB FUNCTIONS
<ul>
<li>Assists in creating short- and long-term goals to support hotel property performance and portfolio wide performance.</li>
<li>Utilizes business metrics, reporting, and analytics to create strategies for overall portfolio performance improvement.</li>
<li>Develops and drives organizational effectiveness and supports the CEO on all major initiatives.</li>
<li>Acts as a trusted advisor, consultant, and confidant to the CEO and operational leadership team, proactively offering advice, counsel, and thought partnership related to operational challenges within the organization.</li>
<li>Works closely with RDOs as a leader/mentor, offering coaching and development opportunities.</li>
<li>Builds trusted advisor relationships with asset managers and owners by responding timely and building confidence through strong hotel portfolio performance.</li>
<li>Provides oversight, leadership, guidance, and development of each General Manager (GM) of assigned hotels and offers another layer of support to RDOs and their respective GMs.</li>
<li>Responsible for financial oversight of all hotels assigned including review of budgets, expenditures, forecast, hotel critique, and related financial statements.</li>
<li>Responsible for total hotel performance analysis of portfolio to identify opportunity hotels.</li>
<li>Responsible for guest satisfaction performance of each hotel in their region, ensuring hotels exceed the brand average and do not fall below the Brand Required minimum threshold.</li>
<li>Conducts audits as outlined by brand or the organization to ensure that all goals are being met or exceeded and standard procedures are in place and followed.</li>
<li>Supports hotels in building and evolving operational processes and action plans to drive hotel profitability and hotel effectiveness.</li>
<li>Conducts weekly calls focused on monitoring hotel performance, discussing wins, and reviewing general concerns.</li>
<li>Works directly with the Commercial Strategy team (Area Revenue Managers and Corporate Directors of Sales and Marketing leadership) to ensure revenue, sales and marketing strategies are in line to achieve RPI goals.</li>
<li>Actively participates in weekly revenue calls, especially in high priority hotels.</li>
<li>Conducts a minimum of two (2) property visits per year and performs a formal property review, providing guidance and direction.</li>
<li>Responsible for partnering with hotel leadership to ensure recruiting efforts are meeting the staffing needs of the properties; participates in key leadership interviews as appropriate.</li>
<li>Supports hotels in building and evolving operational processes and action plans to drive hotel profitability and hotel effectiveness.</li>
<li>Provides oversight on employment and workplace investigations as appropriate with the highest level of professionalism, integrity, and confidentiality. Prioritizes prompt and thorough investigations, conducted objectively and free from bias; partners with Human Resources as appropriate.</li>
<li>Drives diversity awareness and demonstrates behaviors that create a culture of acceptance, belonging, and inclusion.</li>
<li>Cultivates professional and technical knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, and participating in professional associations related to role in operations.</li>
<li>Completes all required Company training/compliance courses as assigned.</li>
<li>Adheres to Company standards and maintains compliance with all policies and procedures.</li>
<li>Performs other related duties as assigned.</li>
<li>Maintains open and effective communication with team members and management.</li>
<li>Attends and participates in team meetings.</li>
<li>Adheres to established safety and emergency procedures and protocols, this includes Company, federal, and state specific regulations and guidelines.</li>
</ul>
EDUCATION
<ul>
<li>Bachelor's degree in Hospitality Management or Business Administration or equivalent.</li>
</ul>
EXPERIENCE
<ul>
<li>A minimum ten (10) years of experience in the hospitality operations field, gained through increased responsibility in operations management positions.</li>
<li>A minimum five (5) years of senior operations leadership experience in full-service hotel or luxury brands with complex food and beverage operations.</li>
<li>Proven success as a regional or area market leader with multi-property, multi-brand experience (Marriott, Hilton, Hyatt, IHG).</li>
<li>Experience as a General Manager.</li>
</ul>
SUPERVISORY RESPONSIBILITIES
Spends the majority of the time (50% or more) achieving organization objectives, often through the coordinate achievements of subordinate staff. A portion of the time may be spent performing individual tasks related similar to those performed by direct reports, but primary duties are supervisory or organizational-goal related. Analyzes and resolves problems, determines work techniques, monitors for regulatory compliance, maintains production, interprets and creates policies, and demonstrates solid subject matter knowledge. Establishes departmental goals and objectives, functions with independence, and makes decisions on matters of significant importance. Manages human, financial, and/or physical resources; proactively assesses risk to establish systems and procedures to protect organizational assets. Exercises judgment within defined procedures and policies to determine appropriate action. Develops systems to ensure subordinates adhere to policies and procedures in compliance with organizational goals and objectives.
Oversees and coordinates the department's activities, with a focus on supervisory and organizational goals. While a portion of the time may involve performing tasks similar to those of direct reports, the primary responsibilities are related to management and coordination. Analyzes and resolves issues, establishes work methods, ensures regulatory compliance, and maintains productivity. Uses judgment within established procedures and policies to make appropriate decisions and take necessary actions.
Specific supervisory duties include, but are not limited to the following:
<ul>
<li>Determines and creates policies, procedures, and manuals for direct reports.</li>
<li>Establishes objectives and goals for the team.</li>
<li>Assigns, monitors, and reviews work; evaluates direct report's performance.</li>
<li>Recruits and interviews.</li>
<li>Orientates and trains.</li>
<li>Issues corrective action and makes recommendations for termination.</li>
<li>Investigates and resolves concerns and complaints.</li>
<li>Creates department work schedules.</li>
<li>Approves time records and time off requests; submits payroll.</li>
<li>Proactively assesses risk to establish systems and procedures to protect organizational assets.</li>
<li>Ensures compliance with safety regulations.</li>
<li>Develops and oversees the department's budget.</li>
<li>Ensures accurate and efficient management of inventory.</li>
</ul>
SKILLS &amp; ABILITIES
This position requires the capability to understand and follow both oral and written directions, as well as, knowledge and usage of correct business English and offices practices. Must be able to communicate effectively with others, analyze and resolve problems, maintain effective working relationships, and interact successfully with internal and external customers.
<ul>
<li>Proven success in openings, transitions, and acquisitions.</li>
<li>Ability to think strategically and assist in creating short- and long-term goals to support hotel property performance and portfolio wide performance.</li>
<li>Ability to use business metrics, reporting, and analytics to create strategies for overall performance improvement.</li>
<li>Ability to quickly build strong relationships with multiple partners and to coach and develop direct reports and hotel managers and associates at all levels.</li>
<li>Strong leadership presence with the proven ability to influence and drive change with senior leaders and owners, aligning the operational strategy with business goals and growth.</li>
<li>Critical thinking skills: ability to develop, document, and effectively communicate strategies.</li>
<li>Excellent communication, presentation, reporting, and interpersonal skills.</li>
<li>Strong financial acumen.</li>
<li>Strong organizational skills.</li>
<li>Computer proficiency in Google Workspace.</li>
<li>Computer proficiency in Microsoft Word, Excel, PowerPoint, and Outlook.</li>
<li>Understands how to develop and implement business strategies.</li>
<li>Ability to interpret and create policies, procedures and manuals.</li>
<li>Excellent customer service skills.</li>
<li>Proficient in time management; the ability to organize and manage multiple priorities.</li>
<li>Ability to take initiative and effectively adapt to changes.</li>
<li>Recognizes an emergency situation and takes appropriate action.</li>
<li>Able to establish and maintain a cooperative working relation.</li>
<li>Ability to interpret and create spreadsheets.</li>
<li>Able to use sound judgment; work independently, with minimal supervision.</li>
<li>Strong analytical and problem-solving skills.</li>
<li>Performs well with frequent interruptions and/or distractions.</li>
<li>Intermediate math skills.</li>
<li>Ability to adjust effectively to evolving work environments and shifting customer (internal/external) requirements.</li>
<li>Able to maintain a positive and professional working environment.</li>
<li>Fosters a culture of excellence.</li>
<li>Able to work effectively in a culturally diverse environment and support diversity and inclusion within the organization.</li>
</ul>
TRAVEL REQUIREMENTS
<ul>
<li>75% travel required; must reside near a major airport.</li>
</ul>
DISCLAIMER
This job description provides a general overview of the work performed, including the typical responsibilities and level of duties associated with this position. It should not be construed as an exhaustive list of tasks or obligations for any individual team member. This description does not alter the employment relationship between the Company and its team members.
The Essential Job Functions, Physical Requirements, and Work Environment characteristics outlined are intended to reflect the requirements needed to perform the essential functions of this role effectively. Management retains the authority to modify, adjust, or revoke job duties and responsibilities as needed, and to make reasonable accommodations to enable qualified team members to fulfill the essential functions of their roles.
The Company is an Equal Employment Opportunity (EEO) employer and is committed to providing a work environment free from discrimination and harassment. All employment decisions are made based on merit, qualifications, and business needs without regard to race, color, religion, sex, national origin, age, disability, sexual orientation, gender identity, or any other protected status/characteristic in accordance with applicable federal, state, and local laws.
 Job Posted by ApplicantPro

Vice President of Operations

<h3>Job Description</h3>
Job Description
Come join our team of Enthusiasts at the Canopy by Hilton hotel located in beautiful downtown Grand Rapids!
We’re on the lookout for an innovative and talented Sous Chef to help lead culinary operations and ensure exceptional dining experiences for our guests across all food &amp; beverage outlets within the hotel. The Canopy boasts two exceptional restaurants – PORTICO, a trendy cafe-style eatery, and KNOOP, a rooftop craft cocktail lounge – along with various banquet services. If you are an experienced culinary leader that thrives in a fast-paced, creative environment and has a flair for delivering excellence, we’d love to hear from you!
 
JOB SUMMARY: The Sous Chef is responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations while maintaining profitable F&amp;B operations and high-quality products and service levels. 

ESSENTIAL JOB FUNCTIONS: 
<ul>
<li>Assist the Executive Chef with the supervision and coordination of culinary activities and employees; hire, train, develop, assess and empower staff to achieve the department's goals. </li>
<li>Assist with the forecasting, implementing, monitoring, controlling and reporting on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. </li>
<li>Assist in the creation of culinary staff schedules to ensure that demand is met, and that kitchen is operating efficiently. </li>
<li>Assist in the planning and directing of food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness. </li>
<li>Assist in the creation and implementation of menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef. </li>
<li>Partner with the Executive Chef in the selection and development of recipes to ensure consistent quality. </li>
<li>Establish presentation technique and quality standards for the kitchen. </li>
<li>Estimate food consumption and demand and order supplies, food, and ingredients accordingly. </li>
<li>Monitor, control and manage kitchen costs and expenses according to the budget. </li>
<li>Ensure knowledge of menu and all food products. </li>
<li>Ensure proper equipment operation/maintenance.</li>
<li>Practice and ensure kitchen cleanliness, correct food handling and food storage procedures according to federal, state, local and company regulations. </li>
<li>Ensure and train employees to maintain a safe and secure environment at all times and comply with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. </li>
<li>Coordinate and monitor inventory and par levels. </li>
<li>Manage loss prevention and security of inventory and food items. </li>
<li>Cook selected items or for select occasions as needed. </li>
<li>Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. </li>
<li>Assist catering sales on all special menus and price structures. </li>
<li>Interacting with guests and clients to monitor and assess satisfaction trends, evaluate, and address issues and make improvements accordingly. </li>
<li>Assist in the front of the house as needed. </li>
</ul>

OTHER DUTIES:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
COMPETENCIES:
<ul>
<li>Must be able to speak, read, write, and communicate in English to adequately perform the duties of the job. </li>
<li>Strong leadership skills to rally and motivate kitchen staff. </li>
<li>Extensive knowledge of Food and Beverage service standards.</li>
<li>Must be detail-oriented in reviewing final food products and general management of the kitchen. </li>
<li>Ability to multitask, prioritize and delegate daily workload. </li>
<li>Must be able to work varying schedules that include evenings, weekends, holidays, and extended hours as business dictates. </li>
<li>Able to wear proper uniform in accordance with Lodgco Hospitality policies and procedures. </li>
</ul>

REQUIRED/PREFERRED EDUCATION AND EXPERIENCE
<ul>
<li>High School diploma/GED or equivalent education/experience required. </li>
<li>A degree in Culinary Management or Hospitality Management preferred. </li>
<li>2+ years of culinary experience in a full-service hotel environment preferred. </li>
<li>Food Handler/Safe Serv certification is required. </li>
<li>Applicable state certifications and brand training as required. </li>
</ul>
 
BENEFITS WE OFFER
<ul>
<li>Career development &amp; training</li>
<li>Paid time off</li>
<li>Day-1 benefits</li>
<li>Travel and hotel discounts</li>
<li>401(k) with company match</li>
<li>Incentive-based earning potential</li>
<li>And more!</li>
</ul>
ADDITIONAL ELIGIBILITY QUALIFICATIONS
Satisfactory criminal background screening required - Valid driver’s license and safe driving record may be required
SUPERVISORY RESPONSBILITY
This position has supervisory responsibilities.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is required to stand for entire shift, balance, reach, push, pull, lift, grasp, feel, talk, hear, see, smell, taste and perform repetitive motions that require manual dexterity. 
This position requires the exertion of up to 50 pounds of force and lifting up to 50 pounds occasionally. The employee is required to have visual acuity to prepare and analyze data and figures, operate machinery and tools, determine accuracy, neatness and thoroughness of food and make general observations of facilities. This position is primarily indoors and may subject the employee to high or cold temperatures from machinery and moderate noise level. 
EXPECTED HOURS OF WORK
This position requires variable hours based on the needs of the hotel including nights and weekends.
EEO STATEMENT
In accordance with all applicable local, state, and federal laws, Lodgco is committed to a policy of nondiscrimination and equal employment. This policy requires that all decisions involving hiring, promotion, transfer, compensation, benefits, training, discipline, and all other personnel practices and terms or conditions of employment will be made without regard to race, color, religion, sex, age, national origin, disability, genetic information, height, weight, marital status, veteran status, sexual orientation or any other protected characteristic under state, federal, or local law. Lodgco also prohibits retaliation against any employee because the employee has engaged in an activity that is protected under state, federal, or local law.
 
WHO WE ARE
Lodgco Hospitality, LLC is a multi-brand, hospitality company that delivers value, rewards, and a sense of pride to its associates, guests, and investors. Lodgco was founded on the desire to develop and manage hotels that offer our guests the finest service possible. 
Headquartered in Michigan, the Lodgco portfolio represents many of the most trusted names in hospitality, including Marriott, Hilton, Hyatt, and IHG. We currently have hotels in Michigan, Florida, &amp; and Colorado. Additionally, we regularly integrate new hotels into our portfolio. 
To learn more about our growing company, please visit <a href="http://www.lodgco.net" target="_blank">www.lodgco.net</a>

Canopy Sous Chef

<h3>Job Description</h3>
Job Description
Job Summary:
Bern's Steak House&nbsp;Sous Chefs are&nbsp;responsible for&nbsp;ensuring the exceptional preparation of&nbsp;food for all our&nbsp;guests and employees. They must have strong leadership qualities to&nbsp;develop and maintain a respectful environment that is consistent and&nbsp;in accordance&nbsp;with both the Executive Chef and Ownership's standards.
Essential Functions
<ul>
<li>Assist in maintaining a motivated, interactive positive team</li>
<li>Assist with training staff</li>
<li>Responsible for daily function of the&nbsp;kitchen operations</li>
<li>Maintain professionalism with team members, managers and guests.</li>
<li>Handle daily scheduling of team members and make adjustments when necessary</li>
<li>Solve team member issues such as call outs or any other daily issue that should arise with team members</li>
<li>Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels. </li>
<li>Ensure prep and execution of food&nbsp;</li>
<li>Ensure team is in proper uniform/approved attire</li>
<li>Demonstrate positive communication with team</li>
<li>Maintain fair and consistent coaching and counseling </li>
<li>Attend meetings as necessary</li>
<li>Communicate and maintain positive inter-departmental relations</li>
<li>Ability to work efficiently and effectively</li>
<li>Ability to work flexible shifts: nights, weekend, holidays</li>
<li>Ability to perform all functions in the kitchen and assist where needed</li>
<li>Ability to work under pressure</li>
<li>Ability to work long hours standing over hot stoves and grills</li>
<li>Ability to work as a team in a stressful, fast-paced environment</li>
<li>General cleaning to include equipment, floors, walls, coolers, and freezers</li>
<li>Knowledge of different cooking recipes and all kitchen equipment</li>
<li>Able to make great quality food</li>
<li>Communicate with Chef de Cuisine and Executive Chef next shift any issues</li>
<li>Follow Serv-Safe sanitary compliance throughout every area working in the kitchen</li>
<li>Follow all safety procedures to include knife safety</li>
<li>Maintain the kitchen work area in an orderly and clean condition</li>
<li>Follow proper hand washing procedures</li>
<li>Stock supplies for the kitchen in specified locations and maintain area in order</li>
<li>Sort and remove trash and clean the garbage cans daily</li>
<li>Assist with loading and unloading of food deliveries and supplies when needed</li>
<li>Maintain a professional presentable uniform and personal grooming</li>
<li>Maintain a sense of ownership for the restaurant</li>
</ul>
&nbsp;Education &amp; Experience
<ul>
<li>High School diploma or higher&nbsp;</li>
<li>Five years previous culinary experience required</li>
<li>Excellent Interpersonal skills</li>
<li>Excellent communication skills, both verbal and written</li>
<li>Ability to use technology e.g. tablets, Email, Spreadsheets&nbsp; </li>
</ul>
&nbsp;Physical Demands
<ul>
<li>Ability to sit or stand for extended periods of time</li>
<li>Ability to communicate clearly</li>
<li>Corrected vision to normal range</li>
<li>Ability to work long hours as needed</li>
<li>Ability to lift 25 – 50 lbs.</li>
<li>Ability to use knives and kitchen machinery safely and effectively</li>
</ul>
Mental Demands
<ul>
<li>Make sound judgments quickly</li>
<li>Work on multiple tasks, making appropriate progress towards deadlines</li>
<li>Able to work independently, take direction, and provide direction to others</li>
<li>Manage differing personalities within the restaurant, and the community</li>
<li>Maintain the highest degree of confidentiality</li>
<li>Ability to work effectively in stressful, high pressure situations</li>
<li>Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary</li>
</ul>
Benefits and Perks
Immediate
<ul>
<li>Closed On&nbsp;Monday&nbsp;</li>
<li>Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve&nbsp;</li>
<li>Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours)&nbsp;</li>
<li>Custom Supplemental Insurance Coverages Through AFLAC
<ul>
<li>Life Insurance Policy (10-, 20-, &amp; 30-year terms)</li>
<li>Short Term Disability Income Insurance</li>
<li>Accident Advantage On/Off Job Insurance</li>
<li>Cancer Protection&nbsp;Insurance</li>
<li>Critical Care Protection Insurance</li>
<li>Hospital Choice Insurance</li>
</ul>
</li>
<li>Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets</li>
<li>Family First Discounts
<ul>
<li>50% off entire bill at Haven restaurant &amp; bar for employee and up to 3 guests</li>
<li>50% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests</li>
<li>50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests</li>
<li>20% off total purchase at Bern’s Fine Wines &amp; Spirits retail store</li>
<li>20% off entire bill for all meal periods at Élevage SOHO Kitchen &amp; Bar for employee</li>
<li>20% off Spa Services at Spa Evangeline for employee</li>
<li>20% off Epicurean Theatre classes per online purchase</li>
<li>Marriott Friends and Family Discount for hotel accommodations</li>
</ul>
</li>
<li>Complimentary Manager Shift Meal from the Restaurant’s Menu</li>
<li>Free, Secure, Covered Parking</li>
<li>Continued Education through Management Training Courses</li>
<li>Educational Travel and Experiences for some Culinary, Wine and Spirits Positions</li>
</ul>
90-Days
<ul>
<li>Custom Packaging Health Plan Options with Tenured Based Employer Contribution
<ul>
<li>Health</li>
<li>Dental</li>
<li>Vision</li>
</ul>
</li>
<li>Internal Career Growth Opportunities</li>
</ul>
1-Year
<ul>
<li>401K Employer Match of 25% Up to the First 6%</li>
<li>&nbsp;Education Reimbursement Program for Approved Courses and Certifications with Supplemental Reimbursement for Travel and Materials</li>
</ul>
The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law.
Powered by JazzHR
jq5Y8B4t8i

Sous Chef/Kitchen Supervisor

<h3>Job Description</h3>
Job Description
Assistant Banquet Chef
Are you passionate about creating delicious culinary experiences in a fast-paced banquet setting? South Sioux City Marriott Riverfront is looking for a talented Assistant Banquet Chef to join our team and help us deliver exceptional dining experiences for our guests. As an Assistant Banquet Chef, you will work closely with our culinary team to prepare and serve high-quality dishes for banquets, special events, and meetings held at our hotel.
Key Responsibilities:
<ul>
<li>Assist the Executive Chef and Banquet Sous Chef in preparing and cooking a variety of dishes for banquets and special events.</li>
<li>Follow recipes and presentation specifications to ensure consistency and quality of products.</li>
<li>Maintain a clean and organized workstation, following food safety guidelines at all times.</li>
<li>Collaborate with the culinary team to ensure timely delivery of food to banquet events.</li>
<li>Assist in monitoring food inventory and placing orders for supplies as needed.</li>
</ul>
Qualifications:
<ul>
<li>Prior experience working as an Assistant Banquet Chef or in a similar role is required.</li>
<li>Knowledge of cooking techniques and food safety guidelines.</li>
<li>Ability to work in a fast-paced environment and provide excellent service under pressure.</li>
<li>Strong communication and teamwork skills.</li>
<li>Flexibility to work evenings, weekends, and holidays as needed.</li>
</ul>
Benefits:
<ul>
<li>Medical, Dental, and Vision Insurance</li>
<li>PTO</li>
<li>Competitive Pay</li>
<li>401(k) Retirement Savings Plan</li>
<li>Life Insurance</li>
<li>Disability Insurance</li>
<li>Hotel Room Discounts</li>
</ul>
South Sioux City Marriott is an equal-opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

2,545 marriott Jobs