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Job Summary: Line Cook is responsible for food preparation and ensuring superior quality and consistency and presentation. Key Responsibilities: · Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. Assists with preparation of other food products on serving line as needed. Note all information provided on dietary needs, allergies, preferences before preparing meals or substituting ingredients. · Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. Assist in keeping buffet stocked. · Date all food containers and rotate, making sure that all perishables are kept at proper temperatures. · Check parts for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages and report to department leader. · Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. · Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat-top grill. Perform knife skills including, but not limited to, julienne, medium dice, rough chop, chop herbs, Chiffonade, etc. · Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per hotel standards. · Ensure proper receiving, storage, and rotation of food products in compliance with food safety and sanitation policies and procedures. Keeps station and coolers clean and neat during shift and makes sure sanitation is clean and neat for on-coming shifts. · Deliver exceptional guest service by committing to food quality and guest satisfaction. · Support events and banquets requests, ensuring timely requisition of items and preparing dishes requested by clients. · Coordinate with restaurant or events team as needed to ensure clear communication and delivery of services. · Aid other team members and departments to contribute to the best overall performance of the department. · Participate actively in training sessions, team meetings, and continuous learning initiatives to enhance product knowledge and service standards. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · High school diploma, or equivalent. · 2-4 years’ experience in culinary art, and/or hospitality. · Valid food handling certificate. • Knowledge of inventory control procedures, food preparation and knife techniques. • Knowledge of food safety, hygiene and sanitation practices. • Excellent communication and interpersonal skills. • Strong customer service orientation. • Ability to manage time and work efficiently in a fast-paced environment. • Positive attitude with a team-oriented approach. • Attention to detail and high level of integrity. • Ability to stand and move at a fast pace for long periods of time in a hot/humid environment. • Ability to move/lift/carry/push/pull and place objects weighing less than or equal.

Operate forklift safely and efficiently to transport, load, unload, and store raw materials, finished products, and other goods within the manufacturing plant. Ensure proper handling of materials, maintain equipment, and comply with safety procedures and company policies.

Job Summary The Sous Chef provides hands-on leadership within the kitchen, supervises culinary associates, oversees food preparation and production, ensures compliance with food safety standards, and contributes to the financial performance of the culinary department. This role plays a critical part in maintaining operational excellence, developing culinary talent, and delivering memorable dining experiences. Key Responsibilities · Assist in the daily operation and management of kitchen operations across all assigned outlets, supervising the staff throughout daily operations. Conduct pre-service briefings and ensure clear communication across the team throughout each shift. Lead by example through active participation in food preparation, cooking, plating, and service. Ensure all kitchen equipment is maintained and utilized correctly. · Ensure adequate mise en place and production planning to support operational requirements. · Support receiving, storage, inventory management, and stock rotation procedures. · Assist with special events, promotions, VIP functions, and banquet operations as required. · Ensure all food products meet brand standards for quality, consistency, taste, and presentation. · Assist with the development of seasonal menus, promotions, and special culinary offerings. · Create visually appealing food presentations aligned with outlet concepts and brand expectations. Promote innovation and creativity while maintaining consistency and operational standards. · Assist in managing food cost targets, labor productivity, purchasing/receiving processes, and inventory controls. Monitor ingredient usage and minimize food waste through proper production planning. This includes supporting inventory counts and stock control procedures. · Assist in maintaining correct portion control and recipe adherence to achieve budget goals. Identify opportunities to improve efficiencies and support profitability objectives. · Support forecasting and production planning based on business levels and demand. · Interact with guests when appropriate to obtain feedback on food quality and dining experiences. Assist with resolving guest concerns and implementing service recovery initiatives. · Support ongoing efforts to improve guest satisfaction scores and culinary performance. Conduct routine brand standard audits designed to ensure optimal service execution. · Coordinate effectively with the Front Desk, Restaurant, and other hotel departments to ensure seamless operations and guest satisfaction. · Assist with coaching staff, employee probation, disciplinary or related matters. This includes their daily work life support to foster a collaborative, healthy and engaging environment. · Ensure compliance with local health regulations, food safety standards, HACCP principles, cleanliness and sanitation standards, proper storage of ingredients, food items, chemicals or similar. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · Diploma or Degree from an accredited institution in Culinary Arts, Hotel Management or equivalent. · 3-5years’ culinary experience in hospitality or restaurant operations is preferred. · Previous supervisory experience would be an asset. · Valid.

Embroidery Operator vacancy at 592tees, location Eccles.