Shaner Hotels specializes in hotel ownership, management, and development across the U.S.
The role requires a flexible schedule, including weekends, holidays, and varying shifts. The employee will create and design new and unique menu items and assist the Executive Chef with departmental budgeting and adherence to budget guidelines.
The position involves planning, prepping, setting up, and delivering quality service across all food production areas for menu items and specials, while maintaining organization, cleanliness, and sanitation of workspaces and equipment.
Consistent preparation and service of food and beverage according to hotel standards is essential, as is maintaining clean, well‑functioning equipment through personal inspection and preventative maintenance programs. The employee must fully understand and comply with all federal, state, county and municipal health, safety, and labor regulations affecting kitchen areas, staff, and guests.
Ideal candidates have proven line‑cook experience, strong attention to detail and creativity, and at least a high school diploma (culinary or food‑safety certifications preferred). They must possess knowledge of sanitation, food preparation, baking, nutrition, and safe‑food handling, and demonstrate effective communication, physical stamina, and the ability to work long hours on their feet.