Join Peregrine Hospitality as a Lead Cook and become part of a culture that values excellence, innovation, and genuine hospitality. The successful candidate will have experience in both a la carte and production cooking, as well as knowledge of revenue management and hotels.
Requirements
- Able to work on all Stations in a la carte outlets and banquet production
- Actively participates in training of culinary skills to junior staff
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
- Operate all kitchen equipment and conduct themselves with safety in mind at all times
- Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
- Complete other job-related duties as assigned by your supervisor
- Responsible for the day-to-day operations of his/her station
- Prepares lists of food products required for station for Sous Chef order and approval
- Understand the mission, vision, and goals of the hotel
- Ability to read recipes and follow their instructions
- Extensive knowledge of revenue management
- Knowledge of hotels and competitive market
- Ability to analyze data and establish appropriate action plans
Benefits
- Generous Paid Time Off
- 401k Matching
- Retirement Plan
