Grace Restaurant Line Cook | Carnegie House State College

SHANER • State College, PA

4h • Onsite

About The Position

Shaner Hotels is an award-winning hospitality owner-operator and management company with a portfolio of over 65 properties across 14 states and four countries. They partner with top Hospitality Brands and independent locations, offering services like hotel development, design, construction, e-commerce, and revenue management. This position is for Grace Restaurant at Carnegie House, a new addition to Shaner Hotels' portfolio, located in State College, PA. Carnegie House is a 21-room boutique inn known for its exquisite hospitality, luxurious yet relaxed lodging, premier amenities, fine dining, and magnificent scenery. The inn operates under the guiding principle of 'Ceud Mile Failte,' Scottish Gaelic for 'One Hundred Thousand Welcomes,' striving to offer an impeccable hospitality experience. The Line Cook role involves planning, prepping, setting up, and providing quality service in all areas of food production for menu items and specials, ensuring consistency with hotel standards and plating guide specifications. The role also requires maintaining organization, cleanliness, and sanitation of work areas and equipment, and complying with all relevant health, safety, and labor regulations.

Requirements

• Proven experience as a line cook or relevant role.
• Great attention to detail and creativity.
• High school diploma or equivalent
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• Physical strength and stamina to spend long hours standing and performing repetitive motions.

Nice To Haves

• culinary certification and food safety certification preferred.
• Safe food handling certificate preferred.

Responsibilities

• Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
• Creates and designs new and unique menu items.
• Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines.
• Ensure that all food and beverage products are consistently prepared and served according to hotel standards.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the kitchen areas, associates, and guests.
• Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
• Maintain organization, cleanliness and sanitation of work areas and equipment.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 1-10 employees