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Maintenance Engineer
(Engineering/Maintenance)
Primarily responsible for the overall maintenance of the hotel’s building and grounds and for the operation of its equipment and mechanical/electrical systems. Key responsibilities include keeping all equipment in good repair with a minimum of downtime by providing day-to-day maintenance of the hotel and completing maintenance work orders from all departments on a timely basis by following hotel’s standard operating procedures.
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Line Cook
(Chefs/Kitchen)
Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, and other food items prepared on the front-line station.
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Dishwasher
(Chefs/Kitchen)
Responsible for the cleaning and sanitization of cooking utensils and service ware to provide cooks, bus persons and food servers with appropriate equipment for guests' dining experience. Also requires cleaning of physical surroundings.
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Banquet Line Cook
(Catering/Banquet)
Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, and other food items prepared on the front-line station. Responsible for banquet functions.
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PM Prep Cook
(Chefs/Kitchen)
Responsible for maintaining, setting up, food preparation and quality control of all meat, fish, fowl, and other food items prepared on the front-line station.
careers.driftwoodhospitality.com/sheraton-park-city/jobs
