Suite Fire Bar + Grille Peoria at Grand Prairie is a seeking full-time Executive Kitchen Lead with availability to lead a group.

Summary: Responsible for all food production including that used for restaurants, banquet functions and other outlets. Food preparation of specifications and recipes. Responsible for keeping the kitchen clean and safe including washing dishes. Maintain highest professional food quality and sanitation standards.

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Primary Responsibilities and Expectations:

• Prepare food in a timely manner based off menus for all food outlets in the hotel.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Follow established controls to minimize food and supply waste and theft.
• Complete all food training, safety, sanitation and accident prevention courses.
• Follow standard recipes and techniques for food preparation and presentation to assure consistent high-quality food; exercise portion control for all items served.
• Attends food and beverage team member meetings.
• Consults with Executive Chef and Sous Chef about food production aspects of special events being planned.
• Evaluate food quality standards so they are consistently attained when working the expeditor position.
• Wash and sanitize all dishes used by the restaurant and events.
• Clean equipment used in the restaurant kitchen.
• Sweep floors, squeegee floors, mop floors, and remove trash from kitchen.
• Respond quickly to guest requests in a professional manner. Reports all complaints or requests to appropriate department management. Follow up to ensure guest satisfaction.
• Maintain a professional and respectful image at all times through appearance, dress and actions.
• Maintain a positive attitude while at the hotel and when representing the hotel off the premises.
• Refrain from disrespectful words and actions towards guests, fellow employees and supervisors.
• Follow all company and hotel brand policies and procedures.
• Follow all county and state health department regulations.
• Other duties assigned by supervisor or management including but not limited to; running food to tables.

Physical Requirements:

• Must be able to lift objects weighing up to 50 pounds.
• Must be able to carry objects weighing up to 25 pounds.
• Must be able to push or pull objects weight up to 50 pounds.
• Must be able to stand, stoop or bend frequently throughout the day
• Reaching and grasping with arms and hands, including reaching above shoulder level.
• Working with equipment to perform procedures where carelessness could result in minor cuts, bruises or muscle pulls
• Possible exposure to marked changes in temperature and humidity

Supervised by Executive Chef.

Hours of Operation:
5:00 am - 11:00 am (7 days a week, Mon - Sun)
1:30 pm - 10:00 pm (Tues - Sat)
As needed (events)

Work Remotely

• No

Job Types: Full-time, Part-time

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Vision insurance

Shift:

• Day shift
• Evening shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: In person

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