Breakfast Chef

Compensation: $20.00 to $23.00 per hour


The Breakfast Chef is responsible for preparing and presenting high-quality breakfast items while delivering exceptional guest experiences in accordance with hotel and brand standards. This position ensures timely food preparation, maintains food safety and sanitation standards, and supports efficient kitchen operations during breakfast service.
Essential Duties and Responsibilities

• Prepare and cook made-to-order breakfast items, including eggs, omelets, breakfast meats, pancakes, waffles, and other menu offerings.
• Ensure all breakfast buffet items are prepared, replenished, and presented according to hotel standards.
• Maintain quality, consistency, and portion control for all menu items.
• Set up and break down the breakfast kitchen and cooking stations before and after service.
• Monitor food temperatures and follow all food safety and sanitation guidelines.
• Maintain a clean, organized, and sanitary work environment in compliance with local health regulations.
• Receive, rotate, and properly store food products using FIFO (First In, First Out) inventory practices.
• Assist with inventory management and notify management of product shortages or equipment concerns.
• Minimize food waste while maintaining adequate product availability.
• Collaborate with the Food & Beverage team to ensure excellent guest satisfaction.
• Respond professionally to guest requests, dietary restrictions, and special orders.
• Follow all hotel policies, safety procedures, and brand standards.

• Previous experience as a breakfast cook, line cook, or hotel chef preferred.
• Experience preparing made-to-order breakfast items in a fast-paced environment.
• Knowledge of food safety, sanitation, and proper food handling procedures.
• ServSafe Certification preferred (or ability to obtain certification).
• Strong organizational and time management skills.
• Ability to work independently with minimal supervision.
• Excellent communication and teamwork skills.
• Flexible schedule, including weekends and holidays.

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Ability to bend, reach, twist, and work in a hot kitchen environment.
• Manual dexterity required for food preparation and cooking equipment.

• Early morning shifts beginning between 4:30 AM and 5:30 AM.
• Weekends and holidays required based on business needs.

• Prepare breakfast orders accurately and efficiently.
• Maintain outstanding food quality and presentation.
• Meet all health department, safety, and hotel brand standards.
• Contribute to a positive guest dining experience through quality food, cleanliness, and professionalism.