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Who We Are:

Destination Hotels & Resorts began in 1972 with the development and management of condominium resorts. Since then, we have grown to become the countrys second largest independent hospitality management company with more than 7,500 employees, over 7,000 guest rooms, and more than $1.5 billion in assets under management. We are a subsidiary of Los Angeles-based Lowe Enterprises, a privately-held, national real estate organization active in commercial and hospitality property investment, management, and development. Since its inception, Lowe has been responsible for more than $6 billion in prominent real estate assets nationwide.
Destination Hotels & Resorts is unique in the lodging industry in that our primary mission is to create value for guests, investors, and associates in each of our hotels and resorts. We do this by developing an innovative, customized business and service plan for each property we manage and combining it with the sales, marketing, and operating resources of a company many times our size. This lodging industry expertise, together with the real estate savvy of Lowe, has allowed us to bring a different perspective to the hotel management business.


Our Culture:

Destination Hotels & Resorts fosters a creative, entrepreneurial and energetic work environment where people come to work and have fun. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the organization. Your role will be integral to the success of our company. We strive to create a work place culture that values family, work life balance and community. We help develop our associates and provide support for them to grow their careers with DH&R. Our associates are proud to work here!

Essential Functions:

Prepares daily requisition for supplies and food items for production. Reads and employs math skills to follow recipes. Prepares all food items according to standard recipes and as specified on guest check, to ensure consistency of product: requires transportation of heavy food products. Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items. Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulation.

ESSENTIAL FUNCTIONS ACKNOWLEDGEMENT:

I hereby state I can perform the Essential Functions of the position in which I am being hired for, with or without reasonable accommodation. Accommodations are approved by Management.

Good working knowledge of the fundamentals of cooking i.e., sauces, stocks and cooking procedures. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write, speak and understand the English language in order to complete requisitions, read recipes, and communicate with other employees. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc. Ability to grasp, lift andor carry, or otherwise, move or push goods on a handtruck weighing a maximum of 200lbs. Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges. Ability to butcher fish andor meats.