Garden Grill Kitchen Team: Prep & Grill Pros

ValorHospitality; Starkville (MS); On-site; USD 17,000 - 25,000; Full time

Benefits offered by this job

Daily Pay

Hotel discount program

Uniforms provided

Health, dental, vision insurance

401k with employer match

Tuition reimbursement

Paid PTO

Food and beverage discounts

Job summary

ValorHospitality is seeking a kitchen team member to prepare culinary items for guests and hotel clients. You will handle pantry and fry station tasks, follow recipes, and ensure high-quality presentation and safety standards in daily operations.

Responsibilities include initiating ahead-of-time preparations, rotating perishables, and maintaining accurate storage, with focus on reducing waste and meeting production needs for hotel dining experiences.

Qualifications

• High school education or equivalent. Culinary certificate or degree preferred.
• Three to six months in a food/beverage services environment or establishment.
• Strong knowledge of operating industrial sized ovens and cooking ranges.
• Knowledge of preparing different types of cuisines, relishes, soups and salads.
• Basic understanding of professional cooking and knife handling skills.
• Must read/speak/understand English and communicate about hotel services.

Responsibilities

• Prepare food of consistent quality following recipe cards and production standards.
• Start items ahead of time and avoid over-preparation.
• Date and rotate perishables; ensure proper temperatures.
• Check pars for shift use and set up line accordingly.
• Assist in keeping buffet stocked and manage out-of-stock items.

Skills

Culinary skills

Food preparation

Sanitation knowledge

Knife handling

English proficiency

Education

High school diploma or equivalent

Culinary certificate or degree

Job description

ValorHospitality is seeking a kitchen team member to prepare culinary items for guests and hotel clients. You will handle pantry and fry station tasks, follow recipes, and ensure high-quality presentation and safety standards in daily operations.

Responsibilities include initiating ahead-of-time preparations, rotating perishables, and maintaining accurate storage, with focus on reducing waste and meeting production needs for hotel dining experiences.