Compensation: $22.93 an hour effective 01/01/2023

Benefits

• Dental, Medical, and Pension applicable to the Collective Bargaining Agreement
• Vacation, sick and holiday pay
• Free Parking at the hotel
• Meal allowance
• Career Development
• Education Assistance
• Room Rate Discounts with any Hilton Brand Hotel
• Additional Room Discounts for select hotels within portfolio
• Two pairs of slip resistant shoes a year
• Discount rates for travel such as car rental, theme parks, and much more

RESPONSIBILITIES/DUTIES:

1. Checks with Chef for all the menu of the day items, Executive Lounge menu items, room service, and restaurant menu items and areas of responsibility as to the amount of prep, quality of product, and cleanliness of area.
2. Stocks (both food products and equipment), cleans, sets, and prepares service area 1/2 hour prior to service to ensure that the station is totally equipped for service and to avoid leaving the station during peak periods.
3. Takes breaks and meal periods and in compliance with the Personnel Policy Manual.
4. Assumes 100% responsibility for the quality of the product served as per spec sheets.
5. Maintains good cleaning habits throughout the area of assignment, including tables, shelves, radar range, grills, and broiler.
6. Attends all scheduled employee meetings pertaining to his area, and comes up with sound suggestions for improvement.
7. Maintains positive communication with fellow employees.
8. Makes certain that all food products needed to assure a smooth service period are handy and well stocked on the line.
9. Rotates fish and meat properly.
10. Night Broiler person also:
    • Closes kitchen properly by following the list on Broiler Station
    • Washes and ices down the fish in walk-in properly
    • Assists in other areas of the kitchen
11. Keeps a clean and professional appearance at all times.
12. Maintains a high level of professionalism in all hotel activities.
13. Checks with supervisor regarding condition of station at the end of shift.
14. Performs other related duties as assigned by Executive Chef or Sous Chef.

Additional Responsibilities:

APPEARANCE AND GROOMING: All staff members are required to follow the guidelines set forth by the associate handbook.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to sit; use hands and fingers, to handle and feel objects, tools controls and type; talk with and hear guests. The staff member is occasionally required to stand and walk. The staff member must occasionally lift and/or move up to 40 pounds. The specific vision abilities required are close vision.

LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and hospitality community.

The Hilton Santa Clara is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please call 408-562-6714 or email Ngoc Diep at to let us know the nature of your request.