Shire Jobs

POSITION:Grand Caf - Cook II SCHEDULE: Full-Time LOCATION: Reno, NV SALARY:$18.00 - $22.00 Hr.DOE

TO APPLY:

Direct Link -https://phe.tbe.taleo.net/phe02/ats/careers/v2/viewRequisition?org=GRANDSIERRARESORTandcws=54andrid=22082

Careers Page -https://www.grandsierraresort.com/careers/

Please note, employers may close jobs on the website at any time.

MINIMUM/PREFERRED REQUIREMENTS:

• Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.
• Ensure good turnover of products by practicing proper rotation and maintaining
• Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide excellent guest service.
• Monitor (in the absence of the Saucier or Sous Chef) staff performance, product quality and production flow. Foster improvements where needed.
• Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
• Make constant contact with both internal and external customers to provide optimal guest service. This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided.
• Analyze feedback from customers, make judgments and take action to implement suggestions for improvement. Maintain a productive working relationship with all customers.

JOB RESPONSIBILITIES/DUTIES:

• Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.
• Ensure good turnover of products by practicing proper rotation and maintaining
• Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide excellent guest service.
• Monitor (in the absence of the Saucier or Sous Chef) staff performance, product quality and production flow. Foster improvements where needed.
• Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
• Make constant contact with both internal and external customers to provide optimal guest service. This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided.
• Analyze feedback from customers, make judgments and take action to implement suggestions for improvement. Maintain a productive working relationship with all customers.