Cocinera/o - Hosco - Port d'Alcúdia

Description of the Host Property: Perched gracefully along the rugged Maine coastline, the York Harbor Inn is a charming seaside sanctuary blending historic elegance with classic New England warmth. Overlooking the tranquil waters of the harbor, this inviting oceanfront retreat features cozy, individually decorated rooms, crackling fireplaces, and panoramic views. Guests can savor exceptional coastal cuisine, unwind in the nautical-themed pub, and experience the timeless beauty of the Atlantic just steps from their door.

Description of the Host Property: Nestled in the rolling foothills of north Georgia, Chateau Elan Winery & Resort is a breathtaking 3,500-acre escape that transports visitors to the French countryside. This premier destination features a majestic 16th-century-style French chateau winery, a world-class European spa, championship golf courses, and an array of exquisite dining options. Surrounded by lush vineyards and manicured grounds, it offers a harmonious blend of Southern hospitality and timeless elegance, making it an idyllic sanctuary for relaxation and celebration. Description of the Training: Step into the kitchen of a world-leading luxury hotel/resort and learn from the best chefs in the American hospitality industry at the Chateau Elan Winery & Resort. Through this J-1 Hospitality internship or traineeship program, you will rotate to different stations, acquiring the skills and techniques necessary to take the culinary world by storm. This rotational program is designed to give you exposure to the international hospitality industry and give you the experience needed to excel in your career when you return to your home country. ITN & ODYSSEY All-Inclusive Program: Unlike most J-1 Program providers, a regional ITN representative will guide you through a streamlined registration process, thanks to ITN and ODYSSEY’s all-inclusive approach. ITN and ODYSSEY will be on hand to provide you with the very best personalized service from the time that you arrive in the United States until your departure from the United States upon completion of your program. Description of the Location: Sprawanning rolling green hills across Northeast Georgia, Braselton is a captivating destination where historic Southern charm effortlessly meets modern luxury. Visitors can explore the revitalized downtown district filled with boutique shops and local eateries, experience world-class relaxation at the French-inspired Château Élan Winery and Resort, or feel the rush of high-speed motorsports at Michelin Raceway Road Atlanta. This vibrant community beautifully balances rich heritage with exciting, upscale adventure.

Description of the Host Property: Nestled in the heart of Savannah’s historic district, The Kimpton Brice Hotel is a captivating blend of Southern charm and vibrant, contemporary style. Step inside to discover a sun-drenched courtyard, lush tropical gardens, and sophisticated spaces that invite effortless relaxation. Just a short stroll from iconic oak-lined squares, this boutique sanctuary offers a chic coastal aesthetic, warm hospitality, and an inspired atmosphere that embodies the true, soulful spirit of Savannah. Description of the Training: Step into the kitchen of a world-leading luxury hotel/resort and learn from the best chefs in the American hospitality industry at the Kimpton Hotels & Restaurants. Through this J-1 Hospitality internship or traineeship program, you will rotate to different stations, acquiring the skills and techniques necessary to take the culinary world by storm. This rotational program is designed to give you exposure to the international hospitality industry and give you the experience needed to excel in your career when you return to your home country. ITN & ODYSSEY All-Inclusive Program: Unlike most J-1 Program providers, a regional ITN representative will guide you through a streamlined registration process, thanks to ITN and ODYSSEY’s all-inclusive approach. ITN and ODYSSEY will be on hand to provide you with the very best personalized service from the time that you arrive in the United States until your departure from the United States upon completion of your program. Description of the Location: Savannah is a quintessential Southern city located on Georgia’s coast, approximately 4 hours from Atlanta. With breathtaking architecture, a world-renowned art scene, some of the region’s best restaurants and a history that dates back for centuries, the Hostess City of the South is truly enchanting. Savannah has one of the busiest ports in the United States, but you won’t feel overwhelmed as you walk along moss-covered, oak-tree-lined lanes and squares bursting with historic homes that look like a movie set.

¿Cuál será tu misión? Contrato temporal con duración aproximada de 1 año y con posibilidad de conversión a indefinido. Como Recepcionista , serás responsable de atender las necesidades de los huéspedes a su llegada y salida así como de proporcionarles una experiencia excepcional en general durante su estancia, en línea con la visión y los valores del hotel sobre la satisfacción del cliente. ¿Qué tendrás que hacer? Recibir y completar el proceso de check-in de todos los huéspedes y grupos que lleguen de forma puntual y profesional, así como completar el proceso de check-out de los huéspedes y grupos que se marchen. Gestionar la asignación de habitaciones en función de las características de los huéspedes (VIP, tradicionales, nuevos clientes, etc.) con el departamento correspondiente. Gestionar si es necesario, y asegurarse de mantener a la recepción y al equipo directivo plenamente informados de las peticiones, consultas, quejas y/o sugerencias de los huéspedes, tanto de los huéspedes como de otros departamentos. Conocer todos los productos y servicios del hotel, tarifas, promociones disponibles y paquetes de descuento, así como los eventos especiales y VIP diarios. Conocer y comunicar los servicios disponibles en el hotel (tales como reservas en restaurantes) e información general sobre seguridad. Maximizar la ocupación de habitaciones con las mejores tarifas (esto incluye cerrar ventas y extranets si es necesario). Utilizar técnicas de up-selling (promocionar el programa de fidelización de la empresa y Rewards, otros destinos, comidas y bebidas, transporte e instalaciones del hotel). Gestionar las reservas de habitaciones de los huéspedes. Proporcionar información a los huéspedes sobre la propiedad y los alrededores (museos, monumentos), incluidos eventos especiales, lugares de interés, restaurantes, actividades, etc. en la ciudad. Responder a las solicitudes de los huéspedes de servicios o preparativos especiales (por ejemplo, transporte, reservas, limpieza en seco) organizándolos o identificando a los proveedores adecuados. Seguir las normas de la marca de la empresa. Asistir a otros departamentos, según sea necesario. Informar y proporcionar servicios nocturnos a los huéspedes (por ejemplo, llamada despertador). Gestionar los pagos de facturación y las operaciones de caja durante el turno de noche. Hacer rondas, comprobar si hay irregularidades, cerrar ventanas, puertas, etc. Responsable de los informes de auditoría nocturna. ¿Qué buscamos? Experiencia previa en el departamento de Front Office, preferiblemente en un hotel de tamaño y complejidad similares. Licenciatura o diplomatura en Dirección Hotelera o equivalente. Imprescindible dominio del idioma local y nivel alto de inglés. Conocimiento de varios programas informáticos (Microsoft Office, TMS, etc.) y sistemas de Front Office. Orientación al servicio al cliente. Flexibilidad para responder a diversas situaciones de trabajo. Gran capacidad de comunicación. Orientación comercial. Capacidad para trabajar de forma independiente y en equipo. ¿Por qué elegirnos? En Minor Hotels Europe & Americas nos comprometemos a dar forma a carreras apasionantes en todo el mundo y a experiencias interculturales. Nuestro viaje está impulsado por la pasión y la dedicación de nuestros increíbles equipos, que también disfrutan de beneficios exclusivos como: Experiencia mundial - diversidad de 150 nacionalidades diferentes. Oportunidades de desarrollo profesional llenas de retos nacionales e internacionales. Amplia gama de programas de formación para mejorar las habilidades. Iniciativas de bienestar, incluidas condiciones de trabajo flexibles. Programas de reconocimiento de empleados, como nuestros “Memorable Dates”. Posibilidad de marcar la diferencia a través de nuestro programa de sostenibilidad e iniciativas de voluntariado. Tarifas y promociones para los empleados, con descuentos en nuestros hoteles de todo el mundo y ventajas exclusivas a través de nuestro programa de fidelización corporativa.

JOB SUMMARY Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Maintains food handling and sanitation standards. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Complies with loss prevention policies and procedures. • Strives to improve service performance. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities • Supervises daily shift operations. • Ensures all employees have proper supplies, equipment and uniforms. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures completion of assigned duties. • Participates in the employee performance appraisal process, giving feedback as needed. • Handles employee questions and concerns. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Conducts training when appropriate. • Monitors employee's progress towards meeting performance expectations. Maintaining Culinary Goals • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service • Sets a positive example for guest relations. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities • Reports malfunctions in department equipment. • Purchases appropriate supplies and manages food and supply inventories according to budget. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

¡TE ESTAMOS BUSCANDO! En Hesperia World, transformamos la forma de vivir la hospitalidad. Somos un grupo líder en el sector hotelero con presencia nacional e internacional, gestionando experiencias únicas en hoteles urbanos, vacacionales y resorts. Si buscas un entorno donde la innovación, la excelencia y el talento son protagonistas, este es tu lugar. Únete a nosotros y forma parte de una compañía en constante evolución. Buscamos un/a FREGAPLATOS para nuestro HOTEL HESPERIA PRESIDENTE ubicado en el centro de Barcelona. ¿Qué harás en tu día a día? Limpieza y desinfección de utensilios, menaje y equipos de cocina. Lavado de platos, vasos, cubiertos, ollas, sartenes y demás utensilios mediante lavavajillas industrial o de forma manual cuando sea necesario. Mantenimiento de la limpieza de superficies de trabajo, suelos y áreas operativas de la cocina. Aplicación de los protocolos de higiene alimentaria y seguridad establecidos por el hotel. Gestión y correcta separación de residuos conforme a la normativa vigente. Reposición y organización del material limpio para garantizar la operativa diaria. Apoyo en tareas básicas de cocina cuando las necesidades del servicio lo requieran. Control y comunicación de necesidades de reposición de productos y materiales de limpieza. Cumplimiento de los estándares de calidad, sostenibilidad, seguridad e higiene establecidos por la compañía. Colaboración activa con el equipo para asegurar el correcto funcionamiento de la cocina y la excelencia en el servicio. ¿Qué necesitas para el puesto? Educación Secundaria Obligatoria o equivalente. Dominio del castellano. Valorable conocimiento de APPCC. Valorable experiencia en tareas básicas de apoyo en cocina. Capacidad para trabajar en equipo, organización y atención al detalle. Actitud positiva y orientación a la calidad y al servicio Se ofrece · Incorporación a un equipo estable en un hotel consolidado en la ciudad · Jornada completa · Contrato temporal con opción a indefinido según desempeño · Salario según convenio · Formación interna en protocolos y procedimientos del hotel · Buen ambiente de trabajo · Descuentos especiales en hoteles de la Compañía, así como en variedad servicios y productos. ¡Te esperamos!

Instantly recognizable, The Ritz-Carlton Tenerife, Abama is the island's most iconic resort—an oasis of tranquility where the sea, the land, and lush subtropical gardens blend seamlessly with architecture inspired by Arabian design. Featuring 462 rooms and suites across the vibrant Citadel and the exclusive Retreat, the resort offers breathtaking views and exceptional experiences, complemented by award-winning dining, multiple swimming pools, a 2,500 m² Spa & Fitness Center, and the largest Ritz Kids in Europe. JOIN OUR TEAM! …as Sous Chef – Beach Club Who are we looking for? Are you passionate about gastronomy and leading high-performing teams? As Sous Chef – Beach Club , you will play a key role in the day-to-day management of the kitchen, ensuring flawless execution of service, upholding The Ritz-Carlton's culinary standards, and delivering an exceptional dining experience for every guest. We are looking for a well-organized, hands-on leader with a passion for culinary excellence, capable of inspiring the team while maintaining the highest standards of quality, food safety, and operational efficiency. Your responsibilities will include… Supervising and coordinating the daily operations of the Beach Club kitchen, ensuring smooth, efficient, and high-quality service. Leading, coaching, and motivating the culinary team while fostering a collaborative and positive working environment. Ensuring recipes, presentations, and food quality consistently meet The Ritz-Carlton standards. Working closely with the Chef de Cuisine to develop menus, seasonal offerings, and new culinary concepts. Supervising food preparation, plating, and service to ensure consistency and excellence throughout every shift. Ensuring full compliance with food safety, hygiene (HACCP), and occupational health and safety standards. Managing ordering, receiving, inventory control, and product rotation to minimize waste and optimize food costs. Monitoring food cost performance and supporting the achievement of departmental financial objectives. Assisting with scheduling, task allocation, and daily team organization in coordination with the Chef de Cuisine. Collaborating with other hotel departments to ensure an outstanding guest experience. Acting as the kitchen leader in the absence of the Chef de Cuisine, ensuring operational continuity and effective decision-making. What we're looking for… Previous experience as a Sous Chef, Junior Sous Chef, or Senior Chef de Partie in a luxury hotel or high-end restaurant. Culinary degree or equivalent professional training. Proven leadership and team management experience. Strong knowledge of Mediterranean and international cuisine; experience in a Beach Club concept is an advantage. Solid understanding of HACCP standards and food safety regulations. Excellent organizational, planning, and time management skills. Ability to perform effectively in a fast-paced environment while maintaining exceptional quality standards. Proactive attitude, attention to detail, and a genuine passion for culinary excellence. Flexibility to work shifts, weekends, and public holidays. English proficiency is considered an asset. Valid work authorization for Spain. How we inspire you… Competitive salary commensurate with your experience and responsibilities. Marriott Explore Rate travel benefits across more than 9,500 Marriott hotels worldwide, extended to eligible family members, partners, and parents. 20% discount on food and beverages worldwide and 50% discount across the resort's dining venues. Corporate benefits program with exclusive discounts on leisure, lifestyle, and dining experiences. A special birthday surprise. Complimentary stay at the resort after your first year of service. 13th and 14th salary payments. Continuous learning and career development through Marriott's corporate learning platform. Career growth opportunities within Michelin-starred restaurants and a leading international hospitality company. Complimentary meals in the Associate Restaurant. Uniforms provided and laundry service included. Internal events, celebrations, and team-building activities. Opportunities to participate in Corporate Social Responsibility initiatives. Comprehensive corporate healthcare coverage. Interested? Submit your application through Marriott Careers or the resort's career portal, including your CV and cover letter. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. At The Ritz-Carlton, our Ladies and Gentlemen create memorable experiences guided by our Gold Standards. As Sous Chef – Beach Club , your mission will be to lead the culinary team in delivering exceptional dining experiences while ensuring every service reflects the excellence, creativity, and genuine hospitality that define The Ritz-Carlton. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

OFERTA DE TRABAJO — SUSHI MAN / SUSHI WOMAN Restaurante Negre — Puerto de Alcúdia, Mallorca Restaurante Negre busca incorporar a su equipo un/a Sushi Man / Sushi Woman con experiencia y pasión por la cocina japonesa. Incorporación: a partir del 15 de octubre Ubicación: Puerto de Alcúdia Duración: trabajo durante todo el año Buscamos una persona: • Con experiencia demostrable en partida de sushi., • Con conocimientos de cortes, elaboraciones y montaje de sushi., • Organizada, limpia y responsable., • Capaz de trabajar en equipo y mantener un buen ritmo de servicio., • Con ganas de formar parte de un proyecto estable durante todo el año. Ofrecemos: • Puesto estable durante todo el año., • Incorporación a partir del 15 de octubre., • Buen ambiente de trabajo y equipo profesional., • Salario y condiciones según convenio, a concretar personalmente durante la entrevista en función de la experiencia y el perfil del candidato. Interesados/as: enviar CV o ponerse en contacto con nosotros para concertar una entrevista. Restaurante Negre — Puerto de Alcúdia

Cocinero/a — Restaurant Sant Marc En Restaurant Sant Marc, a Berga, busquem incorporar un/a cuiner/a al nostre equip. Busquem una persona responsable, organitzada i amb ganes de treballar, que gaudeixi de la cuina i vulgui formar part d’un projecte gastronòmic amb identitat pròpia, basat en una cuina cuidada, producte de qualitat i respecte per la tradició. Funcions principals - Preparació i elaboració dels plats de la carta i suggeriments. - Organització i preparació de la partida abans del servei. - Control de les coccions, presentació i qualitat dels plats. - Manteniment de l’ordre i la neteja de la zona de treball. - Control i aprofitament del producte. - Compliment de les normes d’higiene i seguretat alimentària. - Treball en equip amb la resta de personal de cuina i sala. Busquem - Experiència prèvia en cuina, valorable en restaurants. - Persona dinàmica, responsable i compromesa. - Capacitat per treballar en equip i en moments de molta feina. - Ganes d’aprendre i aportar idees. - Es valorarà especialment la sensibilitat pel producte i la cuina de qualitat. Oferim - Incorporació a un projecte gastronòmic en creixement. - Bon ambient de treball i equip estable. - Condicions a concretar segons experiència i perfil. - Possibilitat de desenvolupament professional dins del projecte. Si t’agrada la cuina, treballar amb bon producte i vols formar part de l’equip del Restaurant Sant Marc, ens agradaria conèixer-te.

¿Cuál será tu misión? Como Cocinero (a) , serás responsable de la preparación preliminar, el proceso de cocción, el emplatado o la presentación de platos de alta calidad para ofrecer una excelente experiencia a los clientes. Contrato indefinido Turnos continuos (mañana o tarde). Un fin de semana libre al mes. Salario de Convenio Provincial de Hostelería para hotel 5 estrellas. ¿Qué tendrás que hacer? Elaboración, conservación y organización de la mise-en-place para cada uno de los servicios, minimizando las pérdidas de producto. Garantizar la presentación, cantidad y calidad de cada plato del servicio, en base a los estándares establecidos. Verificar y controlar el correcto almacenamiento de los productos, controlando el estado de todos los alimentos para rotar y mantener la máxima calidad (FIFO). Recepción, conservación y organización de los productos de su partida. Mantener un área de trabajo limpia, ordenada y bien organizada. Informar de los problemas de mantenimiento, higiene y peligros. Ser consciente de los objetivos del departamento y esforzarse por alcanzarlos como parte del equipo. Seguir todas las normas/reglamentos pertinentes del departamento de sanidad y todas las directrices de servicio al cliente (APPCC). ¿Qué buscamos? Al menos 1-2 años de experiencia como Ayudante de Cocina, preferiblemente en un hotel de similar tamaño y complejidad. Formación profesional en hostelería/F&B/cocina . Imprescindible dominio del idioma local y muy valorable conocimientos de inglés. Capacidad para trabajar por cuenta propia y en equipo. Capacidad de organización. Capacidad para trabajar bajo presión. Orientación al servicio al cliente. Atención al detalle. ¿Por qué elegirnos? En Minor Hotels Europe & Americas nos comprometemos a dar forma a carreras apasionantes en todo el mundo y a experiencias interculturales. Nuestro viaje está impulsado por la pasión y la dedicación de nuestros increíbles equipos, que también disfrutan de beneficios exclusivos como: Experiencia mundial - diversidad de 150 nacionalidades diferentes. Oportunidades de desarrollo profesional llenas de retos nacionales e internacionales. Amplia gama de programas de formación para mejorar las habilidades. Iniciativas de bienestar, incluidas condiciones de trabajo flexibles. Programas de reconocimiento de empleados, como nuestros “Memorable Dates”. Posibilidad de marcar la diferencia a través de nuestro programa de sostenibilidad e iniciativas de voluntariado. Tarifas y promociones para los empleados, con descuentos en nuestros hoteles de todo el mundo y ventajas exclusivas a través de nuestro programa de fidelización corporativa.

JOB SUMMARY Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop). • Communications production needs to key personnel. • Produces production prep list. • Assists in developing daily and seasonal menu items. • Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department). • Assists in estimating daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays. Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Assumes duties of the Sous Chef in his/her absence. • Assists Chef in daily line up and conducts in his/her absence. Establishing and Maintaining Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We’re looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

En Palacio de Luces 5*, estamos seleccionando a un/a Cocinero/a responsable de organizar las estaciones de trabajo con todos los ingredientes y equipos de cocina, preparar los platos según los protocolos del chef y desarrollar sus habilidades junto al resto del equipo. Responsabilidades Preparación de los ingredientes y utensilios para cocinar. Garantizar una excelente presentación de los platos según los protocolos del chef y del menú. Mantener un entorno higiénico y ordenado en la cocina. Asegurarse de que toda la comida y otros productos están almacenados de forma adecuada. Comprobar la calidad de los ingredientes. Control de existencias y realización de pedidos. ¿Qué necesitamos de ti? Formación: ESO. Experiencia en posición similar, mínimo 2 años. Valorable experiencia en cocina local. Excelentes habilidades comunicativas, escucha activa y respeto hacía el equipo. Coche propio (imprescendible) ¿Qué esperas de nosotros? Contrato fijo-discontinuo hasta noviembre. Jornada completa. Uniforme y una comida por turno incluida. Posibilidad de alojamiento. Excelente ambiente de trabajo y compañerismo. Grandes proyectos de formación continua. Posibilidad de crecimiento en la compañía. ÚNICO: IRREPETIBLE, EXTRAORDINARIO, EXCELENTE. Nuestro propósito es brindar un servicio excelente a nuestros clientes en hoteles excepcionales en destinos como Madrid, Mallorca, Costa Brava, Andalucía y Norte de España. Nos ocupamos de nuestros clientes, de nuestro equipo, de nuestros hoteles, de la comunidad y del planeta. Esta visión merece que sea real, cada día y en todos los casos. Creemos que, el lujo debe entenderse como una combinación de nuevas experiencias, el valor de lo auténtico y el placer de la sencillez. Todo ello potenciado por la sofisticación, el estilo, la seducción y la calidez. ÚNICO significa irrepetible; por eso ponemos al alcance de nuestros clientes una experiencia incomparable, la entrada a un mundo hecho a medida y en el que cada individuo es diferente y especial. Porque éste es el auténtico significado del lujo en la hospitalidad contemporánea. NUESTRA GENTE Nos apasiona lo que hacemos, y somos conscientes de que los resultados se obtienen a través de las acciones que repetimos a diario. Es por ello, que cada persona en nuestro equipo se compromete a cultivar una actitud de cuidado y dedicación. Animamos a nuestros equipos a que cosechen esta actitud, y la siembren en todos los aspectos de su día a día. Proporcionando un entorno equitativo, justo, sostenible, ético y seguro donde puedan desarrollar sus habilidades y crecer. Un esfuerzo continuo por mantener la igualdad de oportunidades en todos sus aspectos, y la libertad para y entre todos los miembros de nuestro equipo. Descubre más en