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Form of workPeople want to work with a person, not a company. PCH is a community of people; associates, guests and ownerships. It is a relationship, built upon common purpose and values. It’s more than a job, a guest experience, or a business investment. Together, we are making a difference in people’s lives. ~Tony Davis, President
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.
- Train and supervise kitchen staff in the proper preparation of menu items, equipment handling, and adherence to safety measures. Regularly evaluate their performance and provide guidance as needed to maintain the production of high-quality products.
- Conduct sensory evaluations (taste, smell, and visual inspection) of all products and mise en place before service to ensure only top-quality ingredients and correct recipes are used.
- Promptly report any substandard or low-quality products to the Supervisor or Chef, ensuring immediate attention and resolution.
- Ensure accurate timing and pace during service to guarantee that guests receive their food in a timely and appropriate manner.
- Ensure the schedule of culinary staff is followed, and when modifications are necessary, follow the direction of culinary supervisors and chefs.
- Observe production flow and make adjustments to adhere to cost and quality control procedures.
- Monitor and enforce proper receiving, storage (including temperature setting), and rotation of food products to comply with Health Department regulations, including proper labeling, dating, and storage containers to maintain product freshness.
- Conduct daily taste panels to verify that all dishes are perfectly seasoned and suitable to be served.
- Assign specific duties to all kitchen employees under the supervision of the kitchen supervisor to ensure efficient kitchen operations and service.
- Maintain, update, and ensure adherence to all menu specifications, recipes, and production forecasts. Also, ensure that all kitchen equipment is clean, properly maintained, and promptly report any equipment in need of repair to culinary supervisors and chefs.
- Foster positive working relationships with all team members in the department and throughout the hotel, promoting a culture of teamwork and collaboration.
- Handle and store all equipment properly, keeping the service line and related areas clean at all times by following the "clean as you go" policy. Utilize sanitizers to disinfect all food contact surfaces.
- Prioritize proper setup of workstations before all meal functions to maximize efficiency during food service.
Our Benefits Include:
- Comprehensive Health Insurance – Medical, Dental, Vision, as well as Voluntary Benefits including Short Term/Long Term Disability and Supplemental Life Insurance
- 401K with Company Match
- Employer Paid Life Insurance
- Complimentary Employee Assistance Program
- Paid Time Off to include Vacation, Personal, Sick, & Holidays
- Discounted Hotel, Spa, Golf, Retail, and Food & Beverage
- Tuition Reimbursement Program
- PCH University & Professional Development Series
- Associate Referral Program
Our Culture:
Our team embodies service that spans beyond typical hospitality. Both warm and authentic, we are a team committed to excellence. Our benchmark is our genuine care for others. For this reason, we love coming to work to create new experiences every day. The secret sauce to our successful recipe: Put people first.
We celebrate our places. We encourage independent thinkers who fill their workspaces and properties with joy. PCH Hotels & Resorts creates experiences, connections and traditions through generations of storytellers.
PCH Hotels & Resorts brings the heart and soul to hospitality. Our core values are the foundation of everything we do!
You belong here. Join the PCH Hotels & Resorts family, where we put people first.
