Line Cook-Wellsworth Hotel

Shaner Hotel Group

Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries.  We partner with the top Hospitality Brands including independent locations as well.  We provide a variety of services for investors, hotel owners and brands—including hotel development, design and construction, e-commerce, and revenue management.  You can find out more by visiting our website, www.shanercorp.com!  

Shaner Hotels has an amazing opportunity at our Wellsworth Hotel, a 203- room modern structure with historic attributes, features 24,000 square feet of state-of-the-art meeting space and an exceptional food & beverage operation.  Located in the charming New England town of Southbridge, Massachusetts, the Wellsworth Hotel is within an hour’s drive of both Boston and Hartford. This elegantly restored, historic hotel combines the beauty and hospitality of a modern hotel with historical touches yet the technological convenience of an IACC-accredited conference center. It has a full-service lounge, restaurant, indoor pool, and extensive fitness center including racquetball and basketball courts.

The Line Cooks plan, prep, set up and provide quality service in all areas of Food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. They maintain organization, cleanliness and sanitation of work areas and equipment. Food safety certification preferred but not required. Work shifts and hours vary, weekend and holiday hours required. The Kitchen Staff prepare mouth-watering cuisine and beverages for our clients and guests. We expect our Associates to provide warm, friendly service with a genuine smile and pleasant attitude. We look for staff who are willing to learn and who seek opportunities to grow. Prior customer service and hospitality experience is helpful, but not required.

• Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
• Creates and designs new and unique menu items. 
• Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines.
• Ensure that all food and beverage products are consistently prepared and served according to hotel standards.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the kitchen areas, associates, and guests.

The Line Cooks plan, prep, set up and provide quality service in all areas of Food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. They maintain organization, cleanliness and sanitation of work areas and equipment. Food safety certification preferred but not required. Work shifts and hours vary, weekend and holiday hours required. The Kitchen Staff prepare mouth-watering cuisine and beverages for our clients and guests. We expect our Associates to provide warm, friendly service with a genuine smile and pleasant attitude. We look for staff who are willing to learn and who seek opportunities to grow. Prior customer service and hospitality experience is helpful, but not required.

• Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
• Creates and designs new and unique menu items. 
• Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines.
• Ensure that all food and beverage products are consistently prepared and served according to hotel standards.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the kitchen areas, associates, and guests.