SeasonalJobs.dol.gov

Job Description

Full Time:

Yes

Number of Workers Requested:

1

Job Duties:

[Duties]: Oversee every function of the kitchen in absence of the Executive Chef/Banquet Chef. Oversee the functions of the kitchen; purchasing, presentation, and quality of food; hiring, training, and development of associates; financial status and guest satisfaction. Ensures all food served is of high quality, properly prepared according to recipe, and is expedited to all outlets in a smooth and efficient manner. Prepares recipe cards and picture presentation of all menu items. Assures that sufficient supplies of necessary service equipment are available and maintained at all times. Physically tastes each item to assure maximum quality and consistency. Ensures that adequate preparation is done for all meal periods, avoiding waste through preparation. Ensures that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Ensures that prescribed cleaning schedules are followed and maintained at all times. Adheres to the corporate procurement programs via Purchasing Concepts. Provides for a safe work environment by following all safety and security procedures and rules. Memorize food recipes and food preparation instructions. Handle and operate dangerous kitchen equipment. [Terms & Conditions of Employment]: Fulltime - at least 35 hours per week. Saturday through Friday (5 days a week), 2:00pm – 10:00pm. Shifts and days of week may vary based on hotel occupancy. Paid biweekly, wages calculated each workweek. Workers will be paid $25.38 - $28.00 per hour. Overtime will be paid at 1.5 times worker’s regular hourly pay ($38.07 - $42.00 per hour). Employer will make all deductions from the worker's paycheck as required by law. On-the-job training provided, including Serv Safe certification. The employer will provide workers at no charge all tools, supplies, and equipment required to perform the job. [Lodging, Deductions, Benefits]: PTO accrued with every hour worked from the first day of employment. Optional employee meal during each shift ($1 per day taken out of paycheck). Benefits available from the 60th day include medical, dental, vision, life insurance, critical illness insurance, short term disability, long term disability, teledoc, and pet insurance. 401(k) sign up and matching available on 90th day of employment. [Inbound/Outbound Transportation]: If the worker completes 50% of the work contract period, employer will reimburse the worker for transportation and subsistence from the place of recruitment to the place of work. Reimbursement will be included in first paycheck following 50% completion. Upon completion of the work contract or where the worker is dismissed earlier, employer will provide or pay for worker's reasonable costs of return transportation and subsistence back home or to the place the worker originally departed to work, except where the worker will not return due to subsequent employment with another employer. The amount of transportation payment or reimbursement will be equal to the most economical and reasonable common carrier for the distances involved. Subsistence will be at least $15.46 per day of travel to a maximum of $59.00 per day with documentation of actual expenses. Employer will provide or pay the reasonable costs for lodging where lodging is necessary. Employer will reimburse worker in the first workweek for all visa, visa processing, border crossing, and other related fees, including those mandated by the government, incurred by the worker. [Three-fourths Guarantee]: The employer guarantees three-fourths of the total number of work hours of each 12-week period for beginning with the first workday after arrival of the worker or the advertised contractual first date of need, whichever is later, and ending on the expiration of the date specified in the work contract.

Job Classification:

35-1011.00 - Chefs and Head Cooks

Job Requirements

Experience Required:

Yes

Months of Experience Required:

24

Special Requirements:

Requires 2 years of culinary experience in casual dining. Must be able to work weekends. Requires knife skills.

Number of Hours Per Week:

40

Work Schedule (Start/End time):

2:00 P.M. - 10:00 P.M.

Employer Information

Trade Name/Doing Business As:

Renaissance Columbus Westerville-Polaris Hotel

Company Name:

Westar Hotel Partners, LLC

Location:

Westerville, OH 43082

Worksite

Address:

409 Altair Pkwy, Westerville, OH 43082

Job Order Details

ETA Case Number:

H-400-24002-610649

Multiple Worksites:

No

Additional Wage Information:

Please see F.a.4., "Terms and Conditions of Employment."

Date Posted:

2/29/2024

Piece Rate Offer

$0.00

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