Cook PM Weekend

Pyramid Global Hospitality•Avon, OH

4d•Onsite

About The Position

Embark on an exciting career at SpringHill/Towne Place Suites Avon Vail Valley, where excellence is not just a goal but a commitment to creating exceptional guest experiences! With 243 thoughtfully designed guest rooms, our hotel provides a dynamic workplace that seamlessly blends comfort, commitment, and a distinctive atmosphere. Join a team where each member plays a vital role in delivering outstanding service and crafting memorable moments for our guests. What sets us apart? Our unwavering dedication to fostering a positive workplace culture, comprehensive benefit plans, including a 401k with a company match, and enticing bonus programs designed to recognize your dedication. We're actively seeking talented individuals with a genuine passion for service to join our dynamic team. Discover the exciting career possibilities that await you with Pyramid Global Hospitality at SpringHill/TownePlace Suites Avon Vail Valley. Be a part of a team where your contributions make a difference in the guest experience, and your journey towards a fulfilling career starts here!!

Requirements

Active Food handler’s certification or the ability to get it.
Must be willing to work a variety of day/night and weekend shifts.
Requires strong organizational skills.
Must be able to work independently.
Able to be on your feet for long periods of time.
Able to lift at least 50 pounds.
At least 21 years of age.
Have a desire to exceed expectations.
An energetic personality.

Nice To Haves

Servesafe certification, preferred but not required.

Responsibilities

Assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining.
Maintain a passive leadership role in maintaining adequate production level from the Kitchen staff.
Develop knowledge and skills in various cooking procedures and methods (grill, sauté and fry).
Experience using knives and various kitchen equipment.
Reach and recreate recipes.
Be consistent on all food preparation.
Learn how to minimize food waste through cross utilization.
Create workstations with all needed ingredients and cooking equipment.
Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat).
Keep a sanitized and orderly environment in the kitchen.
Ensure all food and other items are stored properly.
Responsible for the quality of ingredients.