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As of February 1, 2012 the following job opportunities are available:
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Position |
Experience/Requirements |
Scheduling Requirements |
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| Restaurant Servers and Banquet Servers |
Ability to lift up to 30 lbs, able to stand for a long period of time, outgoing, attentive and detail oriented, punctual. Good time management skills. Read and communicate in English. High School diploma required. |
Varied Schedule |
| Guest Service Agents |
Must be customer service oriented. Computer knowledge and excellent communication skills are required. College degree or equivalent experience /training. Creative problem solving skills. Ability to work a flexible schedule. Computerized hotel system experience preferred. Knowledgeable in Opera System a plus. |
Varied Schedule |
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Sous Chef |
The Sous Chef is responsible for all day to day operations of the Culinary Department, ensure that the entire food product is of the highest quality and that the preparation of said food is timely. He/She will need to assist the Executive Chef to work within budgeted monthly food cost, expenses and payroll. The Sous Chef is also expected assume the responsibilities of the Executive Chef in his/her absence. Organize and participate in the daily activities of chefs, cooks, and stewards who are involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs. Listen actively and communicate clearly while interacting with management and staff. Maintain working rapport With all hotel staff for efficient operation and service to the customer Monitor team performance, product quality, and production flow, foster continuous improvements where necessary. Assist the Executive chef to create and implement new menus and individual menus for all outlets, banquets, and conference meeting plans based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Audit and maintain all food storage areas to ensure consistent, quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen, including walk-in and reach-in boxes. Assist the Executive Chef in achieving the annual food and labor cost budget. Perform other related duties as requested by the Executive Chef. Requires thorough knowledge of a specialized or technical field. May compile objective and measurable data and produce reports. May require operating knowledge of manufacturing or computer equipment, or may require broad knowledge in clerical or service areas. High School Diploma or equivalent. Minimum two (2) years of college degree desirable. Experience in F&B or related industry preferred. Culinary degree preferred. |
Varied Schedule |
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Glen Cove Mansion is an equal opportunity employer.
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