About our company:
Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.
Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.
At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the frequency of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.
Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard’s award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future. Springboard Hospitality maintains corporate offices in Los Angeles and Honolulu.
https://www.springboardhospitality.com/
Primary mission:
As the Cook, you are responsible for preparing all food items, based on standardized recipes, for Restaurant, Room Service, Team Member meals, and Banquets, while complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures to produce an appealing and appetizing product. He/she is also responsible for appropriate use of facility supplies, and equipment to minimize loss, waste, and fraud.
SCOPE OF WORK + TEAM
- Reports to the Executive Chef/ Sous Chef
- Supports special F&B staff
- Part of the special events team and catering
RESPONSIBILITIES
- You will cook all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
- Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
- Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
- To assist in cross-training team members and train new team members in their positions on the service line.
- To assist the Sous Chef in maintaining standards of quality and appears on the front line.
- Perform special projects and other responsibilities as assigned.
- Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Springboard Hospitality Rules of Conduct.
- Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for team members as well as guests.
- Read and abide by all the regulations and rules of conduct stated in the associate handbook.
