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Executive Sous Chef
(Chefs/Kitchen)
Support and assist the Executive Chef in the daily operations of the kitchen, particularly as it relates to managing the culinary and stewarding staff, meeting food consistency and quality standards, while meeting financial and other objectives.
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Breakfast Cook
(Chefs/Kitchen)
Prepare food items for complimentary food service, according to recipes and standards, while maintaining a safe and sanitary work environment.
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Server Assistant
(Chefs/Kitchen)
Set up and clear tables, stock all service stations, and assist food servers in accordance with established guest service and sustainability standards.
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Restaurant Server
(Food & Beverage)
Serve food and beverage to guests in a courteous and friendly manner in accordance with established brand/hotel guest service and sustainability standards.
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Room Service Server - Salt Wood Kitchen & Oysterette
(Food & Beverage)
Set up, deliver, and retrievefood and beverage orders to/from guest rooms and hospitality suites in accordance with established guest service and sustainability standards.
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Sous Chef
(Chefs/Kitchen)
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.
careers.hhmhotels.com/salt-wood/jobs
