ESSENTIAL FUNCTIONS

• Provide fast, friendly professional and responsive customer service to hotel and restaurant guest and staff
• Prepare food in accordance with productivity, health and safety standards, cost controls and forecast
• Ensure recipes are properly prepared per standard while maintaining portion control and minimizing waste
• Oversee and enforce food specifications, portion control, recipes and sanitation
• Adhere to all applicable brand standards regarding Food and Beverage service
• Enforce safety procedures and cleanliness standards throughout kitchen
• Maintain cleanliness and maintenance of kitchen and equipment
• Set up and organize catering functions according to plan
• Interact with guests to obtain feedback on product quality and service levels
• Maintain knowledge of all menu items and composition
• Maintain cleanliness of kitchen
• Assist with the set-up of the kitchen line.
• Assist with restocking of supplies as needed
• Communicate effectively with Management and other Team Members
• Perform other duties and special projects assigned

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES :

• Must be able to understand, read, write and speak English to effectively communicate with Team Members and Guests and to work with required recipes and menus etc.
• Must adhere to all health and safety standards.
• Must maintain a neat and professional appearance upholding Company appearance standards at all times.
• Must be able to apply commonsense understanding in carrying out instructions
• Must be able to comply in standardized situations with little variation
• Must be available to work a flexible schedule including days, nights, weekends and holidays
• Must be able to work without constant supervision.

PHYSICAL DEMANDS :

• While performing the duties of this job, the employee will be required to stand on hard surfaces and be exposed to warm temperatures for long periods of time;
• use arms, hands and legs repetitively; handle, or feel various food products, utilize kitchen equipment and utensils; reach with hands and arms;

and stoop, kneel, crouch, or crawl.

The employee routinely is exposed to cold temperatures in freezers and walk-in refrigerators and hot temperatures from open flames on stoves and oven;

is required to walk, balance, talk, hear, taste and smell.

• Must regularly be able to carry and lift items in excess of 25 pounds without assistance.
• Must be capable of effectively using close vision, distance vision, close and distant hearing, color vision and sense of smell and taste.

QUALIFICATION STANDARDS :

• High School Diploma or equivalent is required.
• One year or more culinary experience in a hotel or restaurant preferred.
• Must have excellent customer service skills
• Must obtain food Handler’s Certificate within 30 days of hire.
• Must obtain ServSafe certification within 30 days
• Must have excellent interpersonal and communication skills with a strong focus on customer satisfaction.

Last updated : 2024-08-12