-
Line Cook
(Chefs/Kitchen)
Line cooks are essential to delivering a high-quality, consistent guest dining experience. Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations. The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.
-
Restaurant Host
(Food & Beverage)
Restaurant hosts are often the first smiling face the guest sees when arriving to the restaurant. Responsible for ensuring quick, engaging, and effective communication with guests, the restaurant host plays a critical role in overall guest satisfaction. Restaurant hosts must maintain communication with restaurant management and servers and seat guests according to preferences and restaurant capability.
-
Executive Chef
(Chefs/Kitchen)
The Executive Chef is responsible for supporting the management and direction of food and beverage and culinary operations. Key responsibility areas include department performance, effective cost controls and development, training and retention of key employees.
-
Human Resources Manager
(Human Resources)
The Human Resources Manager originates and leads Human Resource practices and objectives driving a team-oriented, high performance culture emphasizing empowerment, quality, and productivity. Serving as a business thought-partner, the Human Resources Manager reports to the General Manager and is on the hotel’s Executive Team. Key objectives include recruitment and retention of a high-performing team, coaching and development, adherence to business processes, and focus on industry trends and metrics to drive hotel business goals.
careers.firsthospitality.com/renaissance-toledo/jobs
