Join the 30-year-old company turned start-up that is making waves in Hospitality!

With forty hotels and resorts and home offices in Los Angeles and Waikiki, Springboard Hospitality has reinvented itself from a successful thirty-year legacy in small-scale hospitality management. Join us as we launch our next thirty years (and beyond) as the leader in independent and soft-branded lifestyle hotels.

Be a part of a team that values innovative thinkers from diverse backgrounds to help define a new intersection of bold ideas and problem solvers.

With properties in ten U.S. states, were known for seamlessly navigating vital asset operations, from revenue management and human resources to marketing, food and beverage, and more. At Springboard, we emphasize the importance of progressive innovation as an integral component to our success.

Springboard has undergone a process of identifying five key words that define our essential characteristics. It is our belief that others who also identify with these key words as mirror images of themselves, have untapped potential to help create an innovative hotel management company while being their best selves each and every day. Those five words are...

PERSONALIZED > INDEPENDENT > DYNAMIC > CONNECTED > COLLABORATIVE

COOK

Some are born with it, and some have the potential to be trainedyes, we are talking about great taste buds. You have a passion for food.

Your level of stamina is unmatched. You are a natural in the kitchen, able to carry pots and pans, while being confident of your organizational skills.

You are focused on your tasks, have the ability to follow a lead and know that you are part of a team.

If these sound like you, then you may just be our next COOK.

Heres your main responsibility:

As the Cook, you are responsible for preparing all food items, based on standardized recipes, for Restaurant, Room Service, Team Member meals, and Banquets, while complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures to produce an appealing and appetizing product. He/she is also responsible for appropriate use of facility supplies, and equipment to minimize loss, waste, and fraud.

These are what you need to do:

• You will cook all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.

You may be assigned these tasks:

• To assist in cross-training team members and train new team members in their positions on the service line.
• To assist the Sous Chef in maintaining standards of quality and appears on the front line.
• Perform special projects and other responsibilities as assigned.

Our expectations from you:

• Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Springboard Hospitality Rules of Conduct.
• Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for team members as well as guests.
• Read and abide by all the regulations and rules of conduct stated in the associate handbook.

These are what the job requires:

Education: High School education or equivalent; Food service certification

Experience: Experience required by position is from one to two full years of full employment in a related position with this company or other organization(s).

Skills and Abilities: Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Requires an ability to work as a team member and an ability to communicate with kitchen staff.

No. of team members supervised: None_____ team members

Hours Required: Thirty-Two to forty hours over a five-day period; scheduled days and times may vary based on need

PHYSICAL ENVIRONMENT

Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.

All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment- 75% of the time.

No Lifting/Pushing/Pulling/Carrying Required.

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Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.

Bending at the knees does become necessary when using the lower oven for cooking- 5 - 10 times a day.

No Bending/Kneeling Required.

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Mobility Describe the type(s) of mobility required to include distances and % of time involved.

Full range of mobility and the ability to travel 30 - 50 feet on a regular basis throughout the day.

Are you interested?

If so, apply directly at www.springboardhospitality.com/careers.

We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace.