Jobs at Hilton Garden Inn Shreveport Bossier City

• Maintenance Technician / Person (Engineering/Maintenance)

  While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates. 

• Banquet House Person (Catering/Banquet)

  Reports To Director of Food & Beverage Supervises N/A Job Purpose To set up all meetings, meal functions and audio visual equipment in accordance with hotel and company policies. To facilitate all customer requests in a timely and courteous manner. Job Responsibilities Sets up and cleans all meeting and meal function rooms in accordance with company and hotel specifications. Complies with all customer needs for additional equipment and supplies and conveys the changes to supervisor to add to the guest check. Completes all work assignments and follows all instructions directed by supervisor or shift leader. Displays good customer relation skills. Takes initiative to greet guests in a friendly manner. Freshens all meeting rooms during meal breaks by changing cloths if necessary, refilling candy jars, replacing water glasses, refilling water pitchers, and removing garbage from meeting areas and break tables. Assists with meal service and breakdown as needed.  Follows all safety procedures. Other duties as assigned. Job Skills Carry out specific oral or written instructions, frequently following a simple routine. Do the same task over and over frequently in the same way. Stand and walk for long periods of time. Lift and carry things like chairs, trays of dishes, and banquet tables, staging, etc. Use hands and fingers skillfully and easily.

• Line Cook (Chefs/Kitchen)

  Reports To Director of Food & Beverage  Supervises N/A Job Purpose To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d’ oeuvres. Job Responsibilities Open up each morning preparing and organizing the station and cooking all food necessary to start serving. Rearrange the line and steam table to facilitate luncheon cooking and service. Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition. Learn menus, recipes, preparation, and presentation. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. Cook only sufficient food in advance to cover expected business volume and to maintain quality. Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by Supervisor. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations. Other duties as assigned. Job Skills Must be able to “prep” food products, using standardized food preparation techniques. Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials. Read recipes of items to be prepared.

Apply for these jobs at https://careers.dimensionhospitality.com/hilton-garden-shreveport-bossier/jobs