Rane (risk Assistance Network + Exchange) jobs in Auburn, AL - 28 jobs

• Supervises and lead employees • Understands employee positions well enough to perform duties in team members absence • Supervises and coordinates activities of cooks and workers engaged in pastry preparation • Utilizes interpersonal and communication skills to lead, influence, and encourage others Advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example • Encourages and builds mutual trust, respect, and cooperation among team members • Serves as a role model to demonstrate appropriate behaviors • Ensures and maintains productivity level • Supervises pastry preparation shift operations • Communicates performance expectations in accordance with job descriptions for each position • Establishes and maintains open, collaborative relationships with team and ensures employees do the same within the team • Establish strong relationships with all outlets and departments • Ensures that regular on-going communication occurs with team to create awareness of business objectives and communicate expectations, recognize performance and produce desired results • Leads shifts while personally preparing food items and executing requests based on required specifications. Oversee multiple outlets for two properties • Manage scheduling of production in multiple kitchens • Work closely with chefs, of multiple restaurants, on seasonal menu development • Knowledge in large production, bread production, gelato production, wedding cakes, menu development, and offsite catering • Organize requisitions from multiple outlets for pastry production • Continuously educate self with new and innovated pastry trends • Understanding of labor cost and food cost. Represents the property in media events as needed • Develops, designs, or creates new ideas and items for pastry kitchen • Follows proper handling and right temperature of all food products • Maintains food preparation handling and correct storage standards • Recognizes superior quality products, presentations and flavor • Ensures employees maintain required food handling and sanitation certifications • Ensures compliance with all applicable laws and regulations • Assists the Director of Culinary Operations with menu development associated with pastry • Operates and maintains all department equipment and reports malfunctions • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Assists in determining how food should be presented and creates decorative food displays • Monitors and provides service behaviors that are above and beyond for customer satisfaction • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis, for multiple outlets • Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed • Sets a positive example for guest relations • Empowers employees to provide excellent customer service • Responds to and handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement • Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc. • Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work. Supports procedures for food and beverage portion and waste controls • Purchases appropriate supplies and manage inventories according to budget • Trains employees in safety procedures • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills • Participates in training staff on menu items including ingredients, preparation methods and unique tastes • Ensures property policies are administered fairly and consistently • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Uses all available on the job training tools for employees • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person • Analyzes information and evaluating results to choose the best solution and solve problems • Attends and participates in all pertinent meetings • Work closely with senior management to ensure company's philosophy and goals are met Required Skills & Abilities: • Strong pastry and baking skills. • Creative flair and attention to detail. • Leadership and team management skills. • Excellent communication and interpersonal skills. • Ability to work in a fast-paced environment. Education & Experience: • At least 5 years experience as a pastry chef in a large luxury setting is preferred. • Experience in a high-volume restaurant or bakery is preferred. Physical Requirements: • Ability to stand for long periods. • Ability to lift and carry items weighing up to 50 pounds. • Ability to work in a hot and humid environment. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors

Job Description The Guest Experience Expert is responsible for the warm welcome, creating personalized experiences, anticipating guests' needs, and a fond farewell. Duties & Responsibilities: Maintain complete knowledge of the following: All hotel features/services and hours. All hotel restaurant food concepts, menu price range, and dress code. All hotel room types, numbers/names, layout appointments, and amenities. All hotel room rates, special packages and promotions, and room availability status. Daily house count and expected arrivals/departures. Scheduled daily group activities, names, and locations of meetings. Hotel policy and procedures. Meet with departing Guest Services Agents to review business status and follow up. Set up workstations with necessary supplies; maintain cleanliness throughout. Promote positive guest relations with all individuals approaching the Guest Services Areas. Handle guest complaints by following the procedures and ensuring guests. Collect guest preferences. Legibly document pertinent information. Accommodate and expedite all telephone and radio requests in a congenial manner within 2 minutes. Document all guest requests, complaints, or problems immediately and notify designated department/personnel to resolve the Follow up within 10 minutes to ensure completion and guest satisfaction. Offer detailed information on the voicemail system to callers and guests wishing to leave a review. Accept and record wake-up calls. Accept and process all guest requests for "Do not disturb," "Call forwarding," "and non-registered guests." Issue keys to employees, assuring that they are signed out to the proper individual and signed back in at the end of that employee's shift. Monitor telephone system problems and maintain logs; take, record, and relay messages accurately and completely; and offer and connect the caller to voice mail when appropriate. Assist in emergencies as the central communication center. Book reservations accurately and professionally. Monitor room types and ensure that hard blocks are placed for any special room request, such as handicap-accessible rooms. Promote packages, promotions, and upsell whenever possible. Set up accurate accounts for each reservation according to their requirements (i.e., share-with, separate room/tax/incidentals, comp). Communicate VIP and Repeat Guest arrivals to designated personnel for escort and delivery. Communicate pertinent guest information to designated departments/personnel (i.e., special requests). Pre-register designated guests and prepare key. Process all guest check-in according to established hotel requirements. For guests without a reservation, sell a room type agreed. Obtain guest backup information; credit/payment method and input into the system; collect cash. Advise guests of any messages, mail, and faxes received for them. Obtain proper identification for tax-exempt guests and retain a copy of their information. Escort guests and transport their luggage. Extend every effort to obtain satisfactory alternative accommodations for guests with reservations when the hotel cannot accommodate them. Follow established procedures for "walk in" guests. Accommodate room changes. Retrieve guestroom keys from the guests. Request guest comments on their stay. Handle requests for late checkouts according to established hotel policies. Conduct group check-ins/outs. Resolve discrepancies on the room status report. Assist all departments in obtaining appropriate information regarding groups' inventory and guests. Adhere to proper accounting procedures: Process adjustment vouchers, pay-outs, and other miscellaneous. Make change for guests and cash guests' checks/travelers. Post charges and settle room accounts. Process all checkouts according to the established hotel policies. Resolve any late payment. Settle guest accounts following accounting procedures. Run closing reports count bank at the end of the shift. Complete designated cashier reports. Balance and drop receipts, secure bank. Assist with In Room Dining Orders. Legibly document work order maintenance needs and submit them to Engineering through the KYC system. Aware of Scheduled daily group activities, names, and locations of meeting/banquet rooms. Set up workstations with necessary supplies; maintain cleanliness throughout. Assist with food & beverage offerings in The Library. Performs other related duties as assigned. Required Skills & Abilities: Must be able to demonstrate all aspects of hospitality, professionalism, prompt, and courteous service, as well as keeping a positive demeanor in stressful situations. Must be detail oriented and be able to multi-task. Ability to be efficient and productive in a fast-paced environment. Must have enthusiasm and possess excellent customer service skills. Must possess basic math and money-handling skills. Excellent written and verbal communication skills. Proficient in Microsoft Office Suite or similar software. Education & Experience: High school diploma or equivalent is required. Previous hotel, hospitality, or customer service experience preferred. Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. The employee signature below indicates the employee's understanding of the requirements, essential functions, and duties of the position. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description Join Ithaka Hospitality Partners and Auburn University in leading the next generation of hospitality professionals. The Assistant General Manager & Wine Director will serve as a pivotal leader within 1856 - Culinary Residence, a luxury teaching restaurant in the Tony & Libba Rane Culinary Science Center. This role supports the restaurant's daily operations, wine education, and beverage program development-balancing commercial excellence with world-class experiential learning for students. About 1856 - Culinary Residence 1856 - Culinary Residence is a fine dining teaching restaurant named after Auburn University's founding year. The restaurant hosts a Chef in Residence and a Master Sommelier in Residence, offering students real-time mentorship and an immersive restaurant experience through à la carte lunch and a multi-course tasting dinner. Recognitions include: Forbes, Southern Living, Garden & Gun, Travel + Leisure features AAA Five Diamond Award via The Laurel Hotel & Spa Wine Spectator Best of Award of Excellence Key Responsibilities Operational Leadership & Guest Experience Support the General Manager in overseeing all aspects of daily service, operations, scheduling, and staffing. Lead pre-service huddles and manage floor operations during high-touch service hours. Train students and team members to deliver Forbes Five-Star hospitality standards. Coordinate FOH execution in collaboration with the Chef in Residence and Director of Culinary Innovations. Manage guest satisfaction, dietary restrictions, and VIP expectations with precision and grace. Wine & Beverage Program Leadership Oversee all wine and beverage programming for 1856-Culinary Residence and collaborate with associated outlets such as The Laurel Library, Walt's Rooftop and The Laurel Spa Maintain an award-winning wine list and execute beverage pairing strategies for rotating tasting menus to include wine, spirits and cocktails. Lead wine education, pairings, inventory, and staff training moments. Create engaging guest experiences through curated tastings, dinners, and educational events. Support purchasing and inventory with a focus on quality control and wine cellar management. Education & Student Development Provide direct mentorship to students working in 1856-Culinary Residence, ensuring a balance between commercial execution and pedagogical value. Administer verbal and written service/wine tests and performance feedback sessions. Develop future sommeliers through a structured internship program, experiential learning opportunities, and global industry exposure. Strategic & Commercial Oversight Collaborate on forecasting, budgeting, and financial performance targets for wine sales and overall operations. Contribute to the planning of wine-focused events (e.g., industry dinners, beverage conferences, travel immersions). Partner on marketing, menu design, and social media engagement related to beverage programming. Stay current on global beverage trends and integrate them into both operations and academic instruction. Qualifications Required: 5+ years in fine dining restaurant service, with 3+ years in leadership Deep experience in wine service and programming; certified sommelier certification or equivalent required Experience in multi-course tasting menu environments Strong teaching and mentorship abilities with a passion for student development Preferred: Experience with wine list development recognized by Wine Spectator or equivalent Background in upscale dining rooms with either Forbes or James Beard Recognition Bachelor's degree in Hospitality, Wine Studies, or related field Working Conditions & Physical Requirements Must be able to stand, walk, lift, and perform floor duties for extended periods Able to lift 30+ pounds and manage wine cellar organization Available to work evenings, weekends, and holidays as needed Travel occasionally for wine industry networking and educational trips Who We Are At Ithaka Hospitality Partners, we believe in journeys filled with discovery, hospitality with soul, and partnerships built on trust. We are shaping the future of hospitality-and invite you to be part of it. The employee signature below indicates the employee's understanding of the requirements, essential functions, and duties of the position. Employee: ______________________________ Date: _______________ An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description The Door Attendant will perform any inquiries pertaining to hotel policies, services and resolve occupants' complaints. Supervisory Responsibilities: Duties & Responsibilities: Assist all guests with valet parking their vehicles. Parking guests' vehicles as needed to assist Valet. Responsible for opening all doors for all guests. Be fully acquainted with the different points of interest. Ensure the delivery of guest luggage, mail, and special deliveries to guestrooms and executive offices. Ensure that the public areas and bell closet are maintained, clean, and tidy. Follow up with guest complaints to ensure that any problems are resolved. Arrange special requests for guests, including and not limited to bike rentals, rental cars, forwarding luggage, and sightseeing tours. Utilize bell carts effectively and with caution. Ensure the floor is covered 100% of the time. Direct guests to the library, gym, and Spa. Call taxis and/or shuttles for guests as needed. Assist, retrieve, and load luggage for guests. Notify the Front Desk and Guest Services of VIP arrivals whenever possible. Engage in conversation with as many guests as possible. Attend all designated staff meetings and training sessions. Aid guests in locating other areas of the hotel (walk them to their destination if possible). Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions; complete safety training and certifications. Performs other related duties as assigned. Required Skills & Abilities: Friendly and approachable with excellent customer service skills. Excellent written and verbal communication skills. Education & Experience: High school diploma or equivalent is required. Passing a Motor Vehicle Record is required. Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description 1856 - A Culinary Residence an upscale teaching restaurant, named after the year of Auburn University's founding, anchoring the first floor of the new Tony & Libba Rane Culinary Science Center. Students in the Auburn University College of Human Sciences Hospitality Management Program will work under the guidance of a Chef in Residence to prepare and serve an à la carte lunch menu and tasting menu format during dinner service. An acclaimed chef will work alongside Auburn University faculty and staff to create a unique restaurant concept, providing a one-of-a-kind, ever-changing culinary experience for students and restaurant guests alike. The open kitchen will invite diners to observe as their food is prepared, while a two-story wine room stocked with bottles from around the world will provide a stunning dining backdrop for the private dining room. Duties: Ability to thoughtfully engage with all customers visiting 1856 about the concept and partnership with Auburn University and student experience. Work closely with a paired student each day to provide service to our guests. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service Ability to memorize a 8-10 course tasting menu along with beverage pairing that changes bi-weekly Perform mise en place for daily service based on reservations booked for the day/evening. Oversee our guests dining experience following 1856 and IHP's standards of service. Ensure guest preference, dietary preferences are recognized and how those affect a set tasting menu on a nightly basis. Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests. Always maintain a neat and clean work environment Be available to perform lateral service as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Utilize SpotOn Reserve platform to organize all reservations ensuring that the floor plan is being used optimally, in accordance with guest preferences and requests. Answer phone calls; anticipate and respond promptly and courteously to any requests. Collect and record any guest preferences or dietary restrictions into the internal database to enhance future dining experiences. Provide a warm welcome when greeting guests upon arrival. Communicate effectively with front of house team members to ensure a prompt and highly executed dining experience. Answer questions about our food, beverages and other restaurant functions and services. Provide guests with a fond farewell and invite them to return. Assist in coordination with valet to ensure a timely delivery of guests' vehicles at the end of the dining experience. Working Conditions: Be able to work in a standing position for long periods of time, consecutively. Be able to safely lift and easily maneuver multiple plates of food & carry bus tubs frequently weighing up to 50 pounds. Working with students on a daily basis is required. Ability to organize and plan your service around training and teaching throughout every interaction. Team members must have a flexible work schedule and ability to work nights, weekends and holidays Qualifications: A background in upscale dining preferred Upon selection able to complete the Responsible Vendor course for all team members 18 years old and above Must have a basic knowledge of dining room and service procedures and functions. Possess basic math skills and can handle money and operate a point-of-sale system. Positive Attitude An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description 1856 - A Culinary Residence, an upscale teaching restaurant, named after the year of Auburn University's founding, anchoring the first floor of the new Tony & Libba Rane Culinary Science Center. Students in the Auburn University College of Human Sciences Hospitality Management Program will work under the guidance of a Chef in Residence to prepare and serve an à la carte lunch menu and tasting menu format during dinner service. An acclaimed chef will work alongside Auburn University faculty and staff to create a unique restaurant concept, providing a one-of-a-kind, ever-changing culinary experience for students and restaurant guests alike. The open kitchen will invite diners to observe as their food is prepared, while a two-story wine room stocked with bottles from around the world will provide a stunning dining backdrop for the private dining room. Duties: The Server is responsible for selling and serving food & beverages using southern hospitality in all guest interactions. Daily responsibilities include, but not limited to the following: Ability to thoughtfully engage with all customers visiting 1856 about the concept and partnership with Auburn University and student experience. Work closely with a paired student each day to provide service to our guests. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service Ability to memorize a 8-10 course tasting menu along with beverage pairing that changes bi-weekly Perform mise en place for daily service based on reservations booked for the day/evening. Oversee our guests dining experience following 1856 and IHP's standards of service. Ensure guest preference, dietary preferences are recognized and how those affect a set tasting menu on a nightly basis. Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests. Always maintain a neat and clean work environment Be available to perform lateral service as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Working Conditions: Be able to work in a standing position for long periods of time, consecutively. Be able to safely lift and easily maneuver multiple plates of food & carry bus tubs frequently weighing up to 50 pounds. Working with students on a daily basis is required. Ability to organize and plan your service around training and teaching throughout every interaction. Team members must have a flexible work schedule and ability to work nights, weekends and holidays. Qualifications: A background in upscale dining preferred Upon selection able to complete the Responsible Vendor course for all team members 18 years old and above Must have a basic knowledge of dining room and service procedures and functions. Possess basic math skills and can handle money and operate a point-of-sale system. Positive Attitude An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description The Coffee Shop Barista will prepare or serve specialty coffee or other beverages and food items. Supervisory Responsibilities: Duties & Responsibilities: Taking coffee and food orders and entering them appropriately into POS. Brewing and making coffee beverages as ordered. Stock the pastries at the start of the shift and replenish them as needed throughout the shift. Ringing up orders on the computerized system. Maintaining cleanliness of the espresso bar and surrounding areas at all times. Stocking cream, milk, sugar, napkins, stirrers, and supplies to par level at the start of the day; replenish as needed throughout the shift and before the end of the shift. Complete the food and beverage requisition for the following day by the end of each daily shift. Be available and greet all guests upon visiting the espresso bar. Performs other related duties as assigned. Required Skills & Abilities: Excellent written and verbal communication skills. Provide friendly and attentive customer service. Work collaboratively with other baristas and staff members to ensure smooth operations and excellent service. Excellent organizational skills and attention to detail. Education & Experience: High school diploma or equivalent is preferred. Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 30 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description 1856 - Culinary Residence, under the leadership of Michelin-starred Chef Joël Antunes, is seeking a Fine Dining Cook to join our team. This role is ideal for a cook with strong foundational culinary skills, a willingness to learn and adapt quickly, and a commitment to precision and excellence in a high-caliber, fine dining kitchen. The position requires a deep respect for technique, an ability to absorb and execute new methods efficiently, and the ability to maintain the highest standards under the pressures of a dynamic kitchen environment. This is an intensive, skills-driven role, designed for individuals who are eager to develop their craft under the guidance of one of the industry's most respected chefs. The successful candidate must be able to learn quickly, execute at a high level, and work seamlessly with the team to deliver an exceptional tasting menu experience. Key Responsibilities: Precise Execution: Follow Chef Antunes' direction and execute dishes at the highest standard, maintaining consistency in flavor, texture, and presentation. Adaptability & Learning Speed: Quickly absorb new techniques and skills, applying them efficiently in service. High-Level Organization: Maintain an impeccably clean and structured workstation, ensuring mise en place is set for a seamless service. Knife Skills & Prep Efficiency: Demonstrate proficiency in fundamental knife techniques, precision butchery, and fine vegetable work. Sauces & Cooking Techniques: Understand the basics of classic French sauces, emulsifications, reductions, and fundamental fine dining cooking methods. Service-Ready Mentality: Work cleanly and with urgency to meet the fast-paced demands of a tasting menu restaurant. Teamwork & Communication: Work in sync with a team of professionals, taking direction well and contributing to a collaborative kitchen environment. Ingredient Knowledge: Possess an understanding of seasonal ingredients, proteins, and specialty products used in fine dining. Attention to Detail: Execute dishes with meticulous attention to plating, precision seasoning, and consistency. Qualifications & Requirements: Fundamental Culinary Knowledge: A strong base of kitchen skills acquired through formal training or on-the-job experience. Willingness to Learn: Must be coachable, receptive to feedback, and able to refine techniques rapidly. Fine Dining or High-Level Restaurant Experience Preferred: Experience working in a structured, fast-paced, and disciplined environment is a plus. Time Management & Efficiency: Ability to move with urgency while maintaining quality. Professionalism & Work Ethic: A high level of dedication to craft, respect for ingredients, and pride in execution. Physical Stamina: Ability to stand for long periods, work under pressure, and handle the demands of a high-intensity service. Interview Process - Active Skills Trial: This position requires a one-day working interview with Chef Joël Antunes. Candidates will be expected to demonstrate: Speed, efficiency, and organization in prep work. Knife skills and technical execution. The ability to follow direction with precision. Adaptability and willingness to learn under pressure. This is a highly competitive role and is designed for those who are passionate about elevating their skills in a Michelin-level kitchen environment. How to Apply: Interested candidates should submit: A resume detailing relevant experience. A brief cover letter describing their culinary background and motivation for applying. References from previous fine dining or high-end restaurant experience (if applicable). Join us at 1856 - Culinary Residence and train under the leadership of Chef Joël Antunes, refining your craft in one of the most challenging and rewarding culinary environments. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description Join Ithaka Hospitality Partners on their journey as we grow and seek talented individuals to join our team. We are looking for a Restaurant Supervisor to join our leadership team in Auburn, AL., at 1856 - Culinary Residence, A Teaching Restaurant. The restaurant supervisor manages reservations, private dining, and guest services while supporting the dining room team. You'll ensure excellence in service, training, and execution by working closely with leadership, students, and staff. Key Responsibilities: Reservations & Guest Experience: Manage guest inquiries, reservations, and private dining bookings via website, email, and phone. Ensure seamless communication with guests and coordinate with marketing for priority reservations. Service & Operations: Lead pre-service meetings with leadership to review special reservations, dietary restrictions, and menu updates. Work with the 1856-Culinary residence team on dining room setup and breakdown, ensuring adherence to service standards. Training & Leadership: Assist in training students and staff on service protocols, guest relations, and menu knowledge. Private Dining & Events: Coordinate private and group dining logistics, including menus, pricing, wine selections, and room setup. Ensure event details, contracts, and changes are properly communicated. Technology & Finance: Manage reservation systems (Tock, Delphi) and financial procedures, ensuring compliance with accounting and cash-handling protocols. Sales & Reporting: Track and report group/private dining sales. Assist in menu planning, pricing, and cost tracking. Compliance & Standards: Ensure team compliance with Responsible Vendor training and legal requirements. Maintain professional appearance, guest relations, and service excellence. General Duties: Greet and assist guests, anticipate needs, resolve complaints professionally, and support overall restaurant operations. Ensure floral arrangements are available nightly. Qualifications & Skills: 2+ years' experience in restaurant service; supervisory experience preferred. Strong background in guest relations, training, and service execution. Knowledge of tasting menu concepts, restaurant POS systems, and reservations software. Strong organizational, leadership, and problem-solving skills. Proficiency in menu pricing, cost tracking, and restaurant financial procedures. Flexible schedule, including nights, weekends, and holidays. Ability to stand, walk, and lift up to 35 pounds for extended periods. Must be 21+ to serve alcohol. CPR certification required. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

The Executive Chef will lead the culinary operations at The Laurel Hotel & Spa and its signature rooftop venue, Walt's On The Roof. As the creative and operational head of these flagship properties, the Executive Chef is responsible for upholding the standards of a AAA Five Diamond hotel, while also mentoring future leaders of the hospitality industry through collaboration with Auburn University's Tony & Libba Rane Culinary Science Center. This role demands a visionary culinarian, a disciplined operator, and an inspiring leader-someone who can balance fine dining execution with volume efficiency, and who thrives in both luxury service environments and educational partnerships. Key Responsibilities: Provide visionary leadership and hands-on direction for all kitchen operations, including rooftop and in-room dining, banquet events, and culinary programming. Develop innovative, seasonal, and locally inspired menus that reflect the sophistication of The Laurel and the modern appeal of Walt's On The Roof. Foster a culture of excellence in food quality, presentation, sanitation, and hospitality service. Recruit, train, and mentor a high-performing culinary team, instilling professionalism, precision, and pride. Collaborate closely with Auburn University's culinary faculty to integrate student engagement, mentorship, and experiential learning into daily operations. Maintain food cost, labor, and inventory controls in line with financial targets, while protecting guest experience and product integrity. Oversee vendor relationships, product sourcing, and sustainability initiatives aligned with the hotel's elevated brand. Ensure strict adherence to health and safety regulations, HACCP standards, and AAA/Five Diamond criteria. Serve as a culinary ambassador for the brand-engaging in guest experiences, marketing activations, VIP events, and community outreach. Qualifications: Minimum 8-10 years of progressive culinary experience in luxury hotels, fine dining restaurants, or prestigious culinary institutions; rooftop or multi-outlet experience highly preferred. Proven ability to lead teams in high-profile, high-performance environments. Strong understanding of both classical techniques and modern culinary innovation. Demonstrated success in mentoring, developing, and retaining culinary talent. Financial acumen with the ability to manage budgets, food cost, and labor efficiency. Experience working in educational, teaching kitchen, or student mentorship settings is a major plus. Culinary degree from an accredited institution required; ACF certification or equivalent preferred. Why Join Us? At The Laurel Hotel & Spa, you'll work at the intersection of luxury hospitality and world-class education. As Executive Chef, you'll shape not only award-winning menus-but the next generation of culinary professionals. You'll be part of a team committed to excellence, creativity, and meaningful guest connections. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

The Laurel Hotel & Spa will anchor the premier corner of South College Street and Thach Avenue, affording a stunning view of iconic Samford Hall. The amenities will include 16 luxurious rooms, 10 suites, 6 residences, a spa, fitness studio, rooftop pool, rooftop bar, rooftop pool, cabana service and yoga pavilion. Guests of the hotel will have exclusive access to The Library, an elegant space that features 5 different food and beverage presentations throughout each day. This includes a European-style breakfast in the morning, transitions to chic sips and small plates in the afternoon and showcases curated turndown treats in the evenings. A rooftop garden will crown the top of The Laurel Hotel & Spa and offer sweeping views of Samford Hall and downtown Auburn. Here, an abundance of sustainably produced fruits, vegetables and herbs will be grown and gathered for food production in 1856. During the day, students will have the opportunity to learn about the roof to table concept from a horticulturalist, and at night, the lounge and bar will be open to the public for evenings on the town. The space is also available to host private events. Duties: The bartender will bartend for both The Laurel Hotel & Spa's Library on the 6th floor and The rooftop pool and bar on the rooftop. Ability to thoughtfully engage with all customers visiting The Library or The Rooftop at The Laurel about the concept and partnership with Auburn University Perform mise en place for daily service based on business levels expected Oversee our guests experience following The Library and The Rooftop at the Laurel's and IHP's standards of service. Ensure guest preference, dietary preferences are recognized throughout the Library, Pool Cabanas and Rooftop Bar Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests. Always maintain a neat and clean work environment Be available to perform lateral service as needed to ensure the smooth and efficient operation of the rooftop as directed by the rooftop manager or immediate supervisor. Have a comprehensive knowledge of beer, wine, cocktails and spirits along with food menus across the library and both outlets on the rooftop Clean, set-up, and stock the bar and all related areas as determined by standard SOP's, opening duties, service manuals and job description. Ability to prioritize and balance pool bar guests and rooftop bar guests orders. Check identification to verify legal age requirements of customers Depending on scheduled location (rooftop lounge or pool bar), provide personalized service to our hotel guests at the pool and cabanas, or local visitors at the rooftop lounge. Welcome and greet all guests in a timely manner. Create a comfortable and relaxed, but upscale environment Monitor and observe guest's experience. Ensure guests are satisfied with the beverages and service. Anticipate and respond promptly and courteously to any requests. Depending on scheduled location, provide personalized service to our hotel guests at the pool or library, or local visitors at the rooftop lounge. Working Conditions: Be able to work in a standing position for long periods of time, consecutively. Be able to safely lift and easily maneuver multiple plates of food & carry bus tubs frequently weighing up to 50 pounds. Working with students on occasion. Ability to organize and plan your service around training and teaching throughout every interaction when students are present. Team members must have a flexible work schedule and ability to work nights, weekends and holidays Weather dependent job- Must actively look and prepare for severe weather which could affect business levels on the rooftop and pool. Qualifications A background in bartending in an upscale rooftop and/or pool environment t is preferred. Upon selection able to complete the Responsible Vendor course for all team members 18 years old and above A basic knowledge of food & beverage procedures and functions. Possess basic math skills and can handle money and operate a point-of-sale system. Positive Attitude

Job Description Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectation. Maintain and contribute to a positive work environment. Good knife skills Can season food properly Can properly follow all processes that are in place Can communicate with all internal customers efficiently. {Stewarding, service staff} Can fill out all requisitions properly Can follow all rules and regulations in employee hand book properly Properly rotate product in walk in cooler. Clean and maintain equipment properly Maintain and strictly abide by state sanitation/health regulations and hotel requirements Can organize and set up workstation fast and efficiently. Rotate, label and date all food on station. Follow cleaning schedule. Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of food displays. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Ability to contribute to the growth and success of the team. Ability to butcher meat. Ability and work pertaining station as outlined in the CBA under classification for Group III. Ability to maintain a clean, neat and organized work environment. Ability to follow recipes, to increase or decrease recipe as needed. Ability to compute basic mathematical calculations. Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress. Ability to work any station in the kitchen. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees. Tasks Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and experience. Knowledge Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. Knowledge of meat temperatures. Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Education and Training- High school diploma or equivalent vocational training certificate. Two years experience in culinary field. Previous experience for position as outlined in CBA for Group III position. Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, coworkers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations. Work Values Support - Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical. Relationships - Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Coworkers, Moral Values and Social Service. Independence - Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy. Achievement - Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement. Working Conditions - Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions. Interests Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others. Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business. Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow. Artistic - Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules. Social - Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description 1856 - A Culinary Residence, an upscale teaching restaurant, named after the year of Auburn University's founding, anchoring the first floor of the new Tony & Libba Rane Culinary Science Center. Students in the Auburn University College of Human Sciences Hospitality Management Program will work under the guidance of a Chef in Residence to prepare and serve an à la carte lunch menu and tasting menu format during dinner service. An acclaimed chef will work alongside Auburn University faculty and staff to create a unique restaurant concept, providing a one-of-a-kind, ever-changing culinary experience for students and restaurant guests alike. The open kitchen will invite diners to observe as their food is prepared, while a two-story wine room stocked with bottles from around the world will provide a stunning dining backdrop for the private dining room. Duties: Ability to thoughtfully engage with all customers visiting 1856- Culinary Residence about the concept and partnership with Auburn University and student experience. Work closely with a paired student each day to provide service to our guests. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service Ability to accurately describe a 5-8 course tasting menu along with beverage pairing that changes monthly Perform mise en place for daily service based on reservations booked for the day/evening. Oversee our guests dining experience following 1856- Culinary Residence and IHP's standards of service. Ensure guest preference, dietary preferences are recognized and how those affect a set tasting menu on a nightly basis. Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests. Assist serving staff in preparing and setting mis en place, running food and clearing tables during service Always maintain a neat and clean work environment Be available to perform lateral service as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Maintain ticket times and overall flow of food quality and timeliness from kitchen to guests. Ensure that food is prepared as requested on tickets and presented as outlined in the menus and plating guides. Inspect the cleanliness, presentation, and temperature of completed dishes. Communicate effectively with front of house and back of house team members to ensure a highly executed dining experience with a high attention to detail. Assist in delivering food from the kitchen to guests in a timely matter. Work closely with culinary expo to ensure communication is clear and precise. Working Conditions: Be able to work in a standing position for long periods of time, consecutively. Be able to safely lift and easily maneuver multiple plates of food & carry bus tubs frequently weighing up to 50 pounds. Working with students on a daily basis is required. Ability to organize and plan your service around training and teaching throughout every interaction. Team members must have a flexible work schedule and ability to work nights, weekends and holidays. Qualifications: A background in upscale dining preferred Upon selection able to complete the Responsible Vendor course for all team members 18 years old and above Must have a basic knowledge of dining room and service procedures and functions. Possess basic math skills and can handle money and operate a point-of-sale system. Positive Attitude

Job Description . Supervisory Responsibilities: Duties & Responsibilities: Prepare ingredients for cooking, including portioning, baking, and storing food. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists. Prepare cold and hot desserts. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set up and break down workstations. Serve food in proper portions into proper receptacles. Wash and disinfect the kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications. Performs other related duties as assigned. Required Skills & Abilities: Ability to develop and maintain positive working relationships with others. Excellent written and verbal communication skills. Excellent organizational skills and attention to detail. Ability to compute basic mathematical calculations. Education & Experience: A high school diploma or equivalent vocational training certificate is preferred. Ability to communicate in more than one language is preferred. Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

1856 - A Culinary Residence, will be an upscale teaching restaurant, named after the year of Auburn University's founding, anchoring the first floor of the new Tony & Libba Rane Culinary Science Center. Students in the Auburn University College of Human Sciences Hospitality Management Program will work under the guidance of a Chef in Residence to prepare and serve an à la carte lunch menu and tasting menu format during dinner service. An acclaimed chef will work alongside Auburn University faculty and staff to create a unique restaurant concept, providing a one-of-a-kind, ever-changing culinary experience for students and restaurant guests alike. The open kitchen will invite diners to observe as their food is prepared, while a two-story wine room stocked with bottles from around the world will provide a stunning dining backdrop for the private dining room. Duties: Ability to thoughtfully engage with all customers visiting 1856 about the concept and partnership with Auburn University and student experience. Work closely with a paired student each day to provide service to our guests. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service Ability to memorize a 8-10 course tasting menu along with beverage pairing that changes bi-weekly. Perform mise en place for daily service based on reservations booked for the day/evening. Oversee our guests dining experience following 1856 and IHP's standards of service. Ensure guest preference, dietary preferences are recognized and how those affect a set tasting menu on a nightly basis. Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests. Always maintain a neat and clean work environment Be available to perform lateral service as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Have a comprehensive knowledge of beer, wine and spirits. Work closely with 1856 GM, Master Sommelier on curating bi-weekly tasting menu cocktail pairings. Create high-end cocktails, consistently with your co-bartenders to create a worldly experience for our guests Clean, set-up, and stock the bar and all related areas as determined by standard SOP's, opening duties, service manuals and job description. Ability to prioritize and balance bar guests orders with restaurant orders. Check identification to verify legal age requirements of customers Working Conditions: Be able to work in a standing position for long periods of time, consecutively. Be able to safely lift and easily maneuver multiple plates of food & carry bus tubs frequently weighing up to 50 pounds. Working with students on a daily basis is required. Ability to organize and plan your service around training and teaching throughout every interaction. Team members must have a flexible work schedule and ability to work nights, weekends and holidays. Qualifications: A background bartending or mixology in an upscale environment is preferred. Upon selection able to complete the Responsible Vendor course for all team members 18 years old and above Must have a basic knowledge of dining room and service procedures and functions. Possess basic math skills and can handle money and operate a point-of-sale system. Positive Attitude An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description Cook I will plan, prep, set up, and provide quality service in all areas of restaurant production, including, but not limited to, all menu items supplied by the outlet kitchen. Supervisory Responsibilities: None Duties & Responsibilities: Displays and presentations of all items designated by the sous chef for service. Complete mise-en-place to the satisfaction of the supervisor and or sous chef. Assist the Sous chef in guiding and maintaining a quality product. Rotate, label, and date all food on the station. Properly follow all processes that are in place. Communicate with all internal customers efficiently. Fill out all requisitions properly. Properly rotate the product in the walk-in cooler. Clean and maintain equipment properly. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Organize and set up workstations fast and efficiently. Assist the Sous chef in guiding and maintaining a quality product. Follow the cleaning schedule. Complete requisitions, read recipes, and communicate with other employees. Performs other related duties as assigned. Required Skills & Abilities: Ability to work in a fast-paced, intense work environment. Basic mathematical skills. Good knife skills. Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Ability to work any station in the kitchen and perform job functions with attention to detail, speed, and accuracy. Ability to prioritize, organize, delegate work, and follow through with multiple assigned tasks. Ability to work well with others in a team environment. Education & Experience: High school diploma or equivalent is required. Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. Must be able to tolerate heat and stress. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

The Sous Chef is a key leader within the culinary team at The Laurel Hotel and Spa. This role works directly under the Executive Chef to maintain the highest standards of food quality, kitchen organization, and service execution across all outlets, including fine dining, rooftop service at Waltz, in-room dining, and events. The Sous Chef is both a hands-on culinary technician and a team mentor, expected to lead by example and help sustain the vision and operational consistency of the property's prestigious food and beverage program. Key Responsibilities: - Collaborate with the Executive Chef on menu execution and recipe development. - Ensure consistency, flavor, and presentation across all meals, outlets, and service periods. - Uphold the standards of fine dining cuisine with precision and innovation. - Lead, train, and inspire line cooks and culinary staff in daily production and service. - Supervise kitchen operations in the absence of the Executive Chef. - Support a culture of accountability, professionalism, and continuous improvement. - Enforce and help develop kitchen SOPs for prep, service, and sanitation. - Monitor product par levels and assist with inventory management and ordering. - Provide daily coaching and feedback to staff; facilitate onboarding and station training. - Assist with execution and supervision of on-site events, from intimate gatherings to large-scale banquets. Qualifications: - Minimum 3-5 years of progressive culinary experience, with at least 1 year in a supervisory role. - Previous fine dining or boutique hotel experience required. - Formal culinary education or equivalent work experience. - Proficiency in modern cooking techniques and plating styles. - Strong understanding of kitchen operations, labor management, and food costing. - ServSafe Certification (or ability to obtain within 60 days). Core Competencies: - Leadership through service and example - Calm under pressure, solution-oriented - Highly organized and detail-focused - Excellent communication skills - Passionate about mentorship and culinary growth - Dedication to sustainability, seasonality, and high standards Work Conditions: - Must be able to work flexible shifts including mornings, evenings, weekends, and holidays. - Must be able to stand for extended periods and lift up to 50 pounds. - Must be comfortable in fast-paced, high-pressure kitchen environments. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description The Pastry Chef - Cook I is a lead pasty cook. Supervisory Responsibilities: Assist management in training, motivating, and coaching employees. Duties & Responsibilities: Prepare bread and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review the Production sheet to understand a variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep the Chef informed of excess food items for planning daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout the shift. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications. Performs other related duties as assigned. Required Skills & Abilities: Ability to develop and maintain positive working relationships with others. Excellent written and verbal communication skills. Excellent organizational skills and attention to detail. Ability to work independently. Education & Experience: High school diploma or equivalent vocational training is required; Culinary college is preferred. 1+ year experience in a professional pastry kitchen or restaurant preferred for this position. ServSafe certification Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectation. Maintain and contribute to a positive work environment Good knife skills Can season food properly Can properly follow all processes that are in place Can communicate with all internal customers efficiently. {Stewarding, service staff} Can fill out all requisitions properly Can follow all rules and regulations in employee hand book properly Properly rotate product in walk in cooler. Clean and maintain equipment properly Maintain and strictly abide by state sanitation/health regulations and hotel requirements Can organize and set up workstation fast and efficiently. Rotate, label and date all food on station Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress. Ability to work any station in the kitchen. Follow cleaning schedule. Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees. Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of food displays. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Ability to contribute to the growth and success of the team. Ability to butcher meat. Ability and work pertaining station as outlined in the CBA under classification for Group II. Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.