Stewards will work with our evening team, primarily taking care of the scullery and dish station, assisting with receiving, and small prep when permitted. A strong work ethic and a desire to learn new techniques is a must. Reliability and flexibility are highly considered during our application process. Experience is preferred but not necessary.
As a member of the Kitchen Management team, the PM Sous Chef will help lead the culinary operations & dish conceptions to ensure an elevated guest experience that directly evokes a sense of place. Core responsibilities include, supervision of the kitchen staff to ensure optimal department efficiency, productivity & quality standards; keeping all menus & outlets up to date on culinary trends, best practices & creative opportunities for growth; document & record all recipes & procedures in an easily accessible & timely manner; be responsible & in charge of kitchen when Executive Chef or Culinary management team are off-property or occupied with special events or projects.
Set up and clear tables, stock all service stations, and assist food servers in accordance with established guest service and sustainability standards.
The Mixologistcreatesa variety of drinks, and also demonstrates a passion for mixology by creating unique cocktailsor creating new recipes for cocktails and experiences for our guests. This position requires excellent customer service skills and the ability to interact with guests in an engaging manner. Extensive knowledge of alcoholic beverages and trending cocktails.
Set up, deliver, and retrievefood and beverage orders to/from guest rooms and hospitality suites in accordance with established guest service and sustainability standards.
As a member of the Kitchen Management team, the AM Sous Chef will help lead the culinary operations & dish conceptions to ensure an elevated guest experience that directly evokes a sense of place. Core responsibilities include, supervision of the kitchen staff to ensure optimal department efficiency, productivity & quality standards; keeping all menus & outlets up to date on culinary trends, best practices & creative opportunities for growth; document & record all recipes & procedures in an easily accessible & timely manner; be responsible & in charge of kitchen when Executive Chef or Culinary management team are off-property or occupied with special events or projects.
