This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
Job Purpose: Under the general guidance of the Executive and Sous Chefs, responsible for preparing all food items to the Executive Chef?s and restaurant standards.
Duties & Functions: -Prepare ingredients for cooking, including portioning, chopping, and storing food before use -Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment -Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption -Prepare and cook food according to recipes -Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance -Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards -Ensure food storage areas are clean -Prepare all potentially hazardous foods at the correct temperature according to guidelines -Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption -Follow and ensure compliance with food safety and handling policies and procedures -Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests -Ensure the quality of the food items and notify manager if a product does not meet specifications -Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management -Report maintenance issues immediately to appropriate personnel (ie, management or maintenance) -Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations -Ability to work under demanding and strenuous situations -Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away
Specific Job Knowledge & Skills: -High School Diploma or equivalent preferred -Minimum two years of cooking/kitchen experience in an accredited restaurant or hotel -One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel -Possess a gracious, friendly, and fun demeanor -Ability to multitask, work in a fast paced environment and have a high level attention to detail -Strong verbal and written communication skills in English -Develop and maintain positive and productive working relationships with other employees and departments -Ability to work independently and to partner with others to promote an environment of teamwork
Physical Abilities: -Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance -Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity -Stand, sit, or walk for an extended period of time or for an entire work shift -Reach overhead and below the knees, including bending, twisting, pulling, and stooping -Requires manual ability to use, carry, and operate all necessary equipment
Morgans Hotel Group is proud to be the pioneer in the hospitality industry.
Morgans Hotel Group is not like other employers. We are fun, authentic, gracious and passionate and offer a work environment that both reflects and instills our core values. Morgans Hotel Group takes pride in creating a guest experience that is unique, memorable and totally one-of-a kind. This same uniqueness extends to the experience of each and every Morgans Hotel Group employee.
Founded in New York City in 1984, Morgans Hotel Group is recognized worldwide as the originator of the boutique hotel concept.
By constantly refining steadfast ideas and actively reinventing the hotel experience, Morgans Hotel Group has created breakthrough concepts that have revolutionized the hospitality industry. In fact, the very term "boutique hotel" was coined to describe our first hotel on Madison Avenue. With thirteen properties in its worldwide portfolio, Morgans is a market-leader that is poised for growth. Our design-driven approach to reinventing the traditional hotel space has made Morgans a sought after brand for guests and owners alike.
The future for Morgans Hotel Group promises unprecedented domestic and international growth sustained by the continuity of our world class operations. Current projects under construction include: Mondrian Sea Containers in London, Mondrian Doha in Qatar, Mondrian Bahamar in the Bahamas, Delano Moscow and Delano Las Vegas. Development deals in key gateway cities continue to drive the value and presence of our exciting and unique brand.
Do you have what it takes to join our trend-setting team of top operators? Enter and explore how you can be a part of a winning team with a driving purpose to create engaging and dynamic guest experiences!