The Club at Ibis
  • Kitchen
  • West Palm Beach, FL, USA
  • Hourly

Competitive pay, free employee meals, professional growth opportunities, employee perks and discounts, awesome work environment


Our Purpose: We each have a job title, but that is our function not our Purpose. Our Purpose is much bigger. It is not bound by an organizational chart or department lines. Our Purpose acts as our communal north star, guiding us collectively towards a common goal, Whatever it Takes to Deliver The Ibis Experience.

 

Our Values: Our story of success begins with an internal cultural of lateral service and acceptance. We have many voices, many faces, and many backgrounds, which are united by a shared vision. Our different perspectives and unique talents are balanced by our common Purpose, our Core Values (the Core4), and a bold commitment to service excellence.

Integrity              

Belonging           

Innovation          

Shared Vision

Summary

Performs all methods of cookery, portion control, and garnish all dishes in accordance with the standards set by the Club. Through teamwork assist other members of department in achieving departmental vision and goals.

Essential Duties and Responsibilities

  • Prepares all hot and cold food for Employee Cafeteria from opening to closing time (Example: 10:00 a.m. - 5:00 p.m.).
  • Maintains the quality of food production to ensure employee satisfaction.
  • Ensures that high standards of sanitation and cleanliness are maintained throughout the cafeteria and kitchen at all times.
  • Keeps all cooking equipment clean during assigned shift and prior to next shift.
  • Requests food and product needs for cafeteria in writing through Purchasing Department in a timely fashion.
  • Assists Sous Chefs with banquet and functions requirements.
  • Maintains a motivated and positive demeanor throughout the shift.
  • Sets-up service units with necessary items.
  • Covers, dates, and stores all food and product according to company standards.
  • Shows initiative by presenting ideas to Executive Chef for continuous improvement of procedures, recipes, and presentation.

Other Functions

  • Operates within all established guidelines, policies, standards, and constraints as set by the Club.
  • Sets-up and breaks-down buffet tables and theme decorations which may include ice displays.
  • This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job related duties as requested. 

Supervisory Responsibility

Assists with supervision of Cafeteria Attendant. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; addressing complaints and resolving problems.

 

Competencies

To perform the job successfully, an individual should demonstrate the following competencies.                  

  • Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
  • Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
  • Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
  • Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.

 

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Education and/or Experience

Less than high school education; or up to one month related experience or training; or equivalent combination of education and experience.

 

Language Skills

Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

 

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

 

Reasoning Ability

Ability to apply common sense understanding to carry out detailed written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations                                           

 

Computer Skills                                          

  • None apply

 

Certificates, Licenses, Registrations

  • ServSave Certification 

 

Other Skills and Abilities

  • Ability to visually inspect food preparation.
  • Must be able to read and follow recipes.

 

Other Qualifications

  • Good organizational and communication skills
  • Must be fluent in English, both oral and written.                                          

 

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; walk and use hands to finger, handle, or feel. The employee is frequently required to reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

 

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly exposed to wet and/or humid conditions. The employee is frequently exposed to extreme heat. The employee is occasionally exposed to moving mechanical parts; high, precarious places and extreme cold. The noise level in the work environment is usually loud.





The Club at Ibis
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