Jobs at Origin Hotel Kansas City

• Line Cook (Chefs/Kitchen)

  A Line Cook at the Origin Hotel is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business.

• Restaurant Server (Food & Beverage)

  Position is for the Origin Hotel restaurant called Show Pony.

• Restaurant Server (Food & Beverage)

  Position is for the morning shift and is for the Origin Hotel Kansas City restaurant called Show Pony.

• Restaurant Supervisor (Food & Beverage)

  The Restaurant Supervisor will oversee the front-of-the-house restaurant service staff and all training for the Origin Hotel restaurant called Show Pony. The Supervisor must have previous food service and bar experience and possess outstanding leadership and guest service skills. The Supervisor is responsible for maintaining high standards of guest services, safety, and cleanliness, and can work flexible hours, weekends, holidays and late nights. The Supervisor is to ensure that every guest has a positive dining experience from start to finish and that all expectations are exceeded and resolve any issues that may arise.

• Lead Line Cook - Origin Hotel (Chefs/Kitchen)

  The Lead Line Cook at the Origin Hotel is responsible for assisting the Executive Chef in ensuring high levels of food quality are maintained while fostering a positive work environment.

• Restaurant Server (Food & Beverage)

  A Restaurant Server is to interact with all guests and ensure they have a great experience when dining. A server is to ensure that each guest has a positive dining experience from start to finish and that all expectations are exceeded and any issues that may arise are quickly resolved.

• Sous Chef - Origin Hotel (Chefs/Kitchen)

  The Sous Chef at the Origin Hotel is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment.

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