Spire Hospitality Lake Placid , NY 12946
Posted 3 weeks ago
Job Overview: Train, supervise and actively participate in all the food production areas of the kitchen,
mainly in the outlets and banquets, in order to maintain high standards of quality.
Responsibilities and Duties:
safety measures. Evaluate performance; give guidance and discipline as necessary to produce
quality products.
products of the highest standard in the preparation of all menu items. Read and employ math skills
for following recipes. Prepare requisition for supplies and food items for production in workstation.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Observe production flow and make adjustments in order to adhere to control procedures for cost
and quality.
products so as to comply with Health Department regulations, including coverage, labeling, dating,
and placing items in proper containers to ensure product freshness.
operation of kitchen and service.
ensure same are being followed.
work tickets for any equipment in need of repair.
specialty menus for promotions, etc.
Supervise daily cleaning, inventorying of walk-in and reach-in boxes.
Communicate and assist the Executive Chef in creating innovative products.
Specific Job Knowledge and Skills: The individual must possess the following knowledge, skills and abilities and be able to explain and
demonstrate that he or she can perform the essential functions of the job, with or without reasonable
accommodation.
Thorough working knowledge of hot and cold food preparation.
Good working knowledge of accepted sanitation standards and Health Codes.
Date Revised: September 18, 2020
Extensive skill in the usage of slicers, mixers, grinders, food processors, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and
portion sizes.
recipes, and communicate with other employees and managers.
spatulas, tongs, slicers, etc.
a hand cart/truck weighing a maximum of 350 lbs. On a continuous schedule.
Ability to perform duties in confined spaces.
Ability to perform duties within extreme temperature ranges and to stand for long periods of time,
up to and over eight hours.
Other Expectations:
is essential to the successful performance of this position.
schedules to reflect the business needs of the hotel. This includes nights, weekends and/or holidays.
available).
Protective Equipment (PPE) as determined by position and duties.
Working Conditions:
Physical Demands: Finger/hand dexterity in order to operate food machinery.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a
continuous basis.
Hazards: May include, but may not be limited to, cuts from broken glass or kitchen equipment, burns,
slipping, tripping.
Qualifications:
Education: Any combination of education and experience equivalent to graduation from high school or any
other combination of education, training or experience that provides the required knowledge of
skills and abilities.
Licenses or certificates: Food handler certification and any additional state or federal certification requirements.
Current CPR certification preferred.
Grooming: All employees must maintain a neat, clean and well-groomed appearance (specific standards
available).
Other: Additional language ability preferred.
Salary: $70,000 - $75,000
We offer a comprehensive full-time benefits package consisting of medical, dental, vision, telemedicine, pet discount program, identity theft protection, pre-paid legal support, flexible spending accounts, matched 401K, life, critical accidental or illness, short- & long-term disability, paid time off, wellness programs, wonderful hotel discounts and much more!
Spire Hospitality is an equal opportunity/AA/Disability/Veteran employer.
The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster (https://www1.eeoc.gov/employers/poster.cfm) and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement (https://www.dol.gov/ofccp/pdf/pay-transp_formattedESQA508c.pdf)
Spire Hospitality