Menu Planning

Menu Planning Hotel Jobs

3 jobs found

3d ago

Line Cook

Grand Central Hotel Zeigler's Tavern Windber, PA

Windber, PA

3d ago

Full time Culinary Operations Food and Beverage Foodservice

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Job Description

Grand Central Hotel Zeigler’s Tavern is seeking a Line Cook to strengthen its culinary team in Windber, PA onsite. In this role, you will prepare and cook a variety of dishes with care and consistency, helping ensure the kitchen delivers strong quality and presentation even during peak service.

This position emphasizes food preparation, safe handling practices, and reliable execution in a fast-paced environment. You will also support catering needs and assist the team with menu-related input tied to customer feedback and seasonal ingredients.

Key Responsibilities

Prepare and cook menu items according to established recipes and quality standards to ensure consistent results.
Support menu planning by suggesting new dishes and improvements based on customer feedback and seasonal ingredients.
Complete food preparation tasks such as chopping, slicing, marinating, and assembling ingredients efficiently.
Maintain proper food handling procedures to support safety, sanitation, and compliance with health regulations.
Operate kitchen equipment safely and effectively, including knives, stoves, ovens, and other culinary tools.
Assist with catering events by preparing large quantities of food while maintaining quality standards.
Serve dishes promptly and courteously to guests or front-of-house staff to help ensure a positive dining experience.

Required Qualifications

Previous kitchen experience in a restaurant or food service environment is highly preferred.
Experience working in dietary departments or dietary aide roles is a plus.
Strong knowledge of food safety practices and proper food handling techniques.
Proven skills in meal preparation, cooking methods, and food industry standards.
Familiarity with menu planning, food presentation, and catering operations.
Demonstrated knife skills with the ability to handle various cutting techniques efficiently.
Ability to work quickly under pressure while maintaining attention to detail and cleanliness.

Onsite Work Location

Windber, PA (in person)

Tools and Technologies

Knives, stoves, ovens

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1mo ago

Line Cook

Hotel Hale Hot Springs, AR

Hot Springs, AR

1mo ago Closed

$16+/hr Full time Back of House Catering Culinary Operations

This position is no longer accepting applications (closed Aug 27, 2026).

Job Description

Join Hotel Hale as a Line Cook in Hot Springs National Park, AR, onsite.

Overview

Join our dynamic culinary team as a Line Cook and bring your passion for food to life in a fast paced environment. This paid, full-time role supports the kitchen from prep to service, with opportunities to refine techniques in both fine dining and catering contexts. You will contribute to consistent quality, collaborate with teammates, and help create memorable dining experiences for guests.

Responsibilities

Cook menu items following established recipes, quality standards, and safety guidelines
Assist with menu planning and ingredient prep to support smooth kitchen operations
Uphold high standards of food handling, sanitation, and safety across all prep steps
Support food presentation and plating to ensure visually appealing dishes
Collaborate with teammates to coordinate meal service during peak hours and catering events
Operate kitchen equipment safely and efficiently, including knives, ovens, and other tools
Adhere to all food industry regulations and company policies to maintain cleanliness and safety

Requirements

Proven restaurant or culinary experience, especially in fine dining or catering environments
Strong knife skills and proficiency in food preparation techniques
Knowledge of food safety practices and proper sanitation procedures
Ability to work efficiently under pressure while maintaining attention to detail
Excellent teamwork and communication skills in a fast-paced kitchen setting
Enthusiasm for learning new cooking methods and expanding culinary expertise

Technologies

Knives
Ovens

Location

Hot Springs National Park, AR (onsite)

Work Location

In person

Job Type

Full-time

Pay

From $16.00 per hour

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1mo ago

Sous Chef

Pyramid Hotel Group Riverside, CA

Riverside, CA

1mo ago Closed

$72k - $78k/yr Full time Manager Banquet Culinary Operations

This position is no longer accepting applications (closed Aug 15, 2026).

Job Description

The Sous Chef role supports daily kitchen operations at The Mission Inn Hotel & Spa in Riverside, California, part of Pyramid Global Hospitality. This position focuses on supervising culinary staff, maintaining exceptional food quality and presentation, and ensuring guest satisfaction across hotel outlets in a luxury setting.

Responsibilities

Lead and assist in all kitchen activities, including banquet preparation, restaurant service, room service, Garde Manger, and special events.
Mentor, train, and develop culinary team members to uphold luxury hospitality standards.
Ensure dishes are prepared and plated according to established recipes, quality benchmarks, and presentation guidelines.
Collaborate with the Executive Chef and culinary leadership on menu planning, seasonal offerings, and recipe development.
Monitor steward responsibilities to maintain high cleanliness, sanitation, and food safety in line with local health regulations.
Oversee inventory levels, purchasing, product rotation, and storage procedures to minimize waste and control costs.
Support scheduling, staffing, and labor management to sustain operational efficiency.
Inspect incoming food products to verify quality expectations.
Conduct line checks and supervise service execution to ensure consistency and timely delivery during high-volume periods.
Coordinate with stewarding, purchasing, front of house, and other departments to support cost-effective, seamless operations within the annual budget.
Address guest concerns and dietary requests with professionalism and attention to detail.
Inspect refrigeration and dry storage for proper handling and rotation.
Document and communicate evening operational activities in the department logbook accurately.

Requirements

Three or more years of Sous Chef or similar culinary leadership experience in a luxury hotel, upscale resort, conference center, or high-volume environment.
Experience supervising a staff of 15 or more employees.
Proficiency with scheduling, inventory, and hotel management systems.
Knowledge of hotel culinary departments.
Creative, innovative, and assertive personality with strong communication and collaboration skills.
Ability to manage large teams in a fast-paced, high-volume setting.
Advanced time management and multitasking abilities.
Understanding of food quality, presentation standards, and menu execution.
Foundational knowledge of basic accounting, cost control, and inventory management.
Attention to detail and strong organizational skills.
Knowledge of food safety, sanitation, and HACCP standards.
Passion for culinary excellence and delivering exceptional guest experiences.

Location

Riverside, California, United States of America (onsite)

Job Type

Full time

Job ID

R0061917

Compensation

USD 72,000 - 78,000 per year

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