Primary Objective of Position
Familiarize self with menu and properly prepare all food items based on standardized recipes,
portion controls and presentation for all areas of the hotel and restaurant. Responsibilities will
include set-up and break down work station. Operate ovens, stoves, grills, microwaves, and
fryers to prepare foods. Prepare cold and hot food. Monitor food quality while preparing food.
Taste foods to determine if they have been cooked sufficiently. Wash and peel fresh fruits and
vegetables. Prepare ingredients for cooking, including portioning, chopping, and storing food.
Weigh, measure, and mix ingredients. Prepare special meals or substitute items. Serve food in
proper portions onto proper receptacle. Wash and disinfect kitchen area, tables, tools, knives,
and equipment.
Essential Functions
 Restocks all items as needed throughout the shift
 Organize time efficiently in order to be set up on time every day
 Properly shelve and rotate all product according to F.I.F.O. (first in first out)
 Properly label and cover all food
 Stay focused and calm during all times.
 Cook everything to the absolute best of your ability
 Communicate with fellow line cooks to ensure promptness of the orders
 Pay attention to calls and respond by repeating the order
 He/she is also responsible for ensuring the cleanliness, sanitation and safety in the
kitchen and work areas
 Performs additional responsibilities as requested by the Chef, Sous Chef, or Restaurant
Manager at any time.
Supportive Functions:
In addition to performance of the essential functions, this position may be required to perform a
combination of the following supportive functions, with the percentage of time performing each
function to be solely determined by the manager based upon the particular requirements of the
hotel:
 Maintain a Certified Food Manager designation
 Operate and clean equipment properly
 Promptly report all maintenance issues
 Consult with upper kitchen management a daily basis as well as with other departments
that are directly related to the Food & Beverage Department.
 Participate, support and make recommendations in regard to your area.
 Take every opportunity to amaze the guests
 Ensures all guests are being treated in an efficient and courteous manner and that all
The Betsy standards are being applied
 Prevent waste or spoilage
 Ensure proper receiving and storage procedures
 May be asked to participate in physical inventories
Physical Demands:
 Most work tasks are performed indoors. Temperature is moderate and controlled by
hotel environmental systems; however, must be able to work in extreme temperatures
like freezers (-10 degrees F) and kitchens ( 110 degrees F), possibly for one hour or
more.
 Must be able to stand and exert well-paced mobility for up to 4 hours in length.
 Requires grasping, writing, standing, sitting, walking, repetitive motions, bending,
climbing, listening and hearing ability and visual acuity.
 Talking and hearing occur continuously in the process of communicating with guests,
supervisors and other employees.
 Vision occurs continuously with the most common visual functions being those of near
vision and depth perception.
 Requires manual dexterity to use and operate all necessary equipment.
Qualifications/Requirements:
 Must be able to speak, read, write and understand the primary language(s) used in the
workplace.
 Requires excellent communication skills, both verbal and written.
Education
High school or equivalent education required.
Experience
Licenses or Certificates
Ability to obtain and/or maintain Alcohol Awareness/food handlers’ certification.
Grooming
All employees must maintain a neat, clean and well-groomed appearance. Name tags and
earpieces must be worn at all times.
Due to the nature of the hospitality industry, employees may be required to work varying
schedules to reflect the business needs of the hotel.
This job description is not an exclusive or exhaustive list of all job functions that an employee in
this position may be asked to perform from time to time.