COOK (PART-TIME)

About our company:

Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.

Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.

At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the frequency of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.

Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard’s award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future.

https://www.springboardhospitality.com/

Primary mission:

The Cook is responsible for preparing and cooking food items according to recipes and hotel standards while ensuring quality and consistency.  This position assists in maintaining a clean and organized kitchen and may support training of new kitchen staff as needed.

SCOPE OF WORK + TEAM

• Reports to Sous Chef/Director of Food & Beverage
• Supports food & beverage operational needs for the property

RESPONSIBILITIES 

• Prepare and cook food items according to standardized recipes and portion sizes.
• Ensure food is prepared with proper presentation, flavor, and consistency.
• Maintain a clean, organized, and sanitized workstation and kitchen.
• Follow food safety and sanitation standards in compliance with health regulations.
• Monitor inventory and inform supervisors of shortages or needs.
• Assist with receiving and storing deliveries.
• Work collaboratively with kitchen team to ensure timely service.
• Assist with training and guiding Prep Cooks and Line Cooks as needed.
• Perform other duties as assigned by the Sous Chef of Director of Food & Beverage.

EXPERIENCE:

• Prior Experience:
  • 1-2+ of full employment in a related position with this company or other organization(s)
• IT Expertise:
  • Advanced knowledge of computer software (including Microsoft Office, outlook) and web analytics tools is preferred.

• Education:
  • High School education or equivalent; Food service certification
• Subject Expertise:
  • Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytic