Food and Beverage Server / Cook

DoubleTree by Hilton Hotel Laurel; Laurel (MD); On-site; USD 30,000 - 40,000; Full time

Job summary

An established industry player in hospitality is seeking a dedicated Server/Cook to join their team. In this role, you will provide exceptional service to guests while assisting in food preparation and cooking. Your responsibilities will include maintaining kitchen cleanliness, adhering to safety standards, and ensuring a positive dining experience for all guests. This position offers a dynamic work environment where teamwork and accountability are valued. If you are passionate about food service and enjoy working in a fast-paced setting, this opportunity is perfect for you.

Qualifications

• ServSafe Certification is required for this position.
• Previous experience in food service and preparation is essential.

Responsibilities

• Prepare recipes according to hotel standards and assist with food preparation.
• Provide excellent guest service and support the front-of-house team.

Skills

Knife Skills

Food Service Experience

Positive Attitude

Attention to Detail

Teamwork

Education

High School Diploma or Equivalent

Tools

Kitchen Equipment

Refrigeration Systems

Job description

BASIC FUNCTION: The Server/Cook is responsible for providing prompt, courteous service to guests while also assisting with food preparation and cooking as needed.

MINIMUM REQUIREMENTS:

• ServSafe Certification (required).
• High school diploma or equivalent.
• Average knife skills and knowledge of kitchen operations.
• Previous experience in food service and preparation.
• Positive personality with a growth mindset.
• Product knowledge and attention to detail.
• High volume experience.
• Reliable transportation and punctuality.
• Accountability and dedication to teamwork.

ESSENTIAL FUNCTIONS:

Culinary Responsibilities:

• Prepare recipes adhering to the hotel’s standard guidelines.
• Assist in receiving and checking the quality and quantity of food requisitions.
• Communicate with sous chef regarding setup and food requisitions for upcoming events.
• Maintain cleanliness and proper care of kitchen equipment.
• Inspect refrigeration and dry storage for proper handling and rotation.
• Report equipment and machinery issues to sous chef.
• Ensure stations are clean and food items are properly stored at the end of each shift.
• Break down banquet functions and return reusable items to the main kitchen or cafeteria shelf.
• Adhere to sanitation and safety standards (ServSafe).

Service Responsibilities:

• Provide friendly, attentive guest service and support the front-of-house team as needed.
• Respond to guest inquiries and ensure a positive dining experience.
• Have working knowledge of liquor, beer, wine and food that is served at the property. Suggest pairings of food to wine or beer.
• Handle all checks and cash according to procedures.
• Full set up, break down, and reset dining room.

MARGINAL FUNCTIONS:

• Take on any reasonable tasks assigned by the sous chef or management.
• Assist in other kitchen areas as required.
• Ensure knowledge of kitchen storage areas and handling/cleaning of all equipment.
• Support the execution of special menus and learn new recipes as required.

ENVIRONMENT:

• Main kitchen with hard tile floors and a busy, noisy environment.
• Exposure to hot stoves and varying conditions, including temperature, noise levels, and air quality.
• Tasks may involve working in small areas with limited access (e.g., two-foot workspaces).
• Handling hot china and silver.