Responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community, driving a culture of hospitality and ensuring residents’ tastes are indulged.
Compensation
Range from $61,000.00/yr - $70,150.00/yr, dependent on prior work history and experience
Responsibilities
Manage day-to-day kitchen and dining venue operations and staffing
Interview, hire, train, develop, and performance manage assigned staff
Maintain monthly and annual budgets for the Culinary Services department
Maintain appropriate inventory of kitchen supplies, small wares, and table ware
Ensure purchasing standards are maintained and appropriate vendors are used
Requirements
High School Diploma or General Education Degree (GED)
As the Pinehurst banquet chef, you are primarily responsible for the planning, organizing, controlling and directing the work of employees in the Pinehurst Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times.
Responsibilities
Overseeing food preparation for all banquet and catering events
Ordering and overseeing/performing food preparation during shift
Ensuring employees follow safety and sanitation precautions
Placement and coordination of employees and daily tasks
Contributing to food specials and seasonal menu changes
The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
Compensation
Pay Rate $20/hour- $22.00/hour
Responsibilities
Maintain cleanliness and organization of all storage areas
Complete necessary food and station preparation prior to the opening of the restaurant
Prepare and display buffet food items according to the hotel standards
Recognize quality standards in fresh vegetables, fish, and dairy and meat products
Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation
Requirements
High School diploma or equivalent
Nice to have: Experience in a hotel or a related field
Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.
Compensation
$16.00 per hour to $18.00 per hour.
Responsibilities
Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules
Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty
Uses established ticket collection procedures during service
Cleans kitchen after preparation and serving, maintaining high standards of cleanliness
Stores or discards excess food in accordance with safe food-handling procedures
The Sous Chef will report directly to the Executive Chef and will supervise the daily operations of the kitchen and staff in accordance with the standards and programing set by the leadership team. The Sous Chef will direct and supervise the culinary team and coordinate operations with the FOH team.
Compensation
Starting Wage: $57,784.00 - $67,267.00
Responsibilities
Supervise and develop kitchen staff
Create a team atmosphere and lead by example
Assist with hiring, retaining, and at times disciplining employees
Supervise daily operations and employees in the absence of the Chef
Assist the Chef in writing and producing menus for the restaurant and special functions
Executive Chef focused on Culinary Education & Performance, responsible for training, menu execution, innovation, and performance management within a culinary team.
Compensation
COMPENSATION: The Salaried rate for this position is $57,000.00 to $100,000.00.
Responsibilities
Design and deliver culinary training
Standardize recipes, techniques and presentation
Introduce new menu concepts and culinary trends
Track culinary KPIs, quality, satisfaction, cost and waste
Assist in the consistent preparation of all food items according to proper safety and cooking techniques to drive resident satisfaction in Signature Dining Programs.
Compensation
Compensation: Between $16.50 - $20.00 per hour. Commensurate with experience.
Responsibilities
Assist in the consistent preparation all food items according to proper safety and cooking techniques
Maintain a clean and sanitized kitchen and work station
Use culinary talents to prepare and assemble high quality menu items that drive resident satisfaction
Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures.
Compensation
Pay Range: $22.00 per hour to $23.00 per hour.
Responsibilities
Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules.
Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.
Tastes all prepared food items.
Uses established ticket collection procedures during service.
Responsible for records from area worked during service periods.
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