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Banquet Captain
(Catering/Banquet)
Assist leading banquet staff during assigned functions, ensuring colleagues perform in accordance with established guest service standards. Set up banquet rooms, serve food and/or beverages, and help lead the staff at the direction of management.
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Line Cook
(Chefs/Kitchen)
Prepare food items in accordance with production requirements and established guest service and sustainability standards.
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Barista
(Food & Beverage)
Provide quality barista services in accordance with established guest service and sustainability standards.
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Sous Chef
(Chefs/Kitchen)
Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards.
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Steward (Dishwasher)
(Chefs/Kitchen)
Cook or Stewarding Supervisor - Executive Steward or Sous Chef
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Bus Person
(Chefs/Kitchen)
Set up and clear tables, stock all service stations, and assist food servers in accordance with established guest service and sustainability standards.
careers.hhmhotels.com/visitation-hotel-frederick/jobs
