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Dishwasher
(Chefs/Kitchen)
Dishwashers are the backbone of the kitchen operation, ensuring cleanliness and readiness of all prep-, dish-, and bar-ware. Dishwashers must be highly organized, efficient, and have a great attention to detail.
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Sous Chef
(Chefs/Kitchen)
The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the restaurant. This position should be filled by someone who has the intention of becoming an executive chef, as their next role.
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Breakfast Line Cook / Prep 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.
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Pastry Cook
(Chefs/Kitchen)
Award-Winning Boutique Hotel Seeks Innovative Pastry Cook for New Bakery Green Cat
The Weston is an award-winning boutique hotel offering an intimate and luxurious experience. With just nine beautifully appointed rooms, an on-site French restaurant, and a petit spa, we provide personalized hospitality in the heart of New England. We have now expanded with a new bakery The Green Cat, enhancing our commitment to culinary and guest experiences
careers.firsthospitality.com/the-weston/jobs
