Results Found:
2
Line Cook
Category:
Line Cooks are responsible for preparing items precisely and in a timely manner in accordance to established hotel standards, representing the hotel to all guests, assisting with guest needs, and completing all daily duties and assigned projects utilizing the principles, policies and standards of Hulsing Hotels.
Essential Duties & Responsibilities:Performs all methods of cooking and portion control in accordance with hotel specifications.Must have working knowledge of all kitchen equipment including
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Sous Chef
Category:
Department: Food & Beverage Department
Reports to: Executive Chef
Position Summary: The Sous-Chef is responsible for leading the members of the kitchen staff and ensuring quality of food items. The Sous-Chef represents the hotel to all guests, coordinating guest needs with other hotel departments, utilizing the principles, policies and standards of Hulsing Hotels.
Essential Duties & Responsibilities:
· Directly carry out supervisory responsibilities in accordance with the organization's policies
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