Summary of Essential Job Functions

• Maximizing potential dining room and room service revenue through quality, uniformity, portion size and presentation of all food products.

• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.

• Start food items that are prepared ahead of time, making sure not to over-prepare estimated needs. 

• Date all food containers and rotate as per Sheraton Hotel standards, making sure that all perishables are kept at proper temperatures. 

• Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked, if applicable. 

• Return all food items not used on next shift to designated storage areas, being sure to cover and date all perishables. 

• Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per Sheraton Hotel standards. 

• Support all kitchen, banquet, and room service staff.

• Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.

• Comply with attendance rules and be available to work on a regular basis.

• Perform any other job-related duties as assigned.

Abilities Required

• Self-starting personality with an even disposition.
• Maintain a professional appearance and manner at all times.
• Communicate well with guests.
• Must be willing to “pitch-in” and help co- workers with their job duties and be a team player.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. 
• Open to training for advancement in our kitchen a plus

Required Licenses, Permits or Certifications

Employee must have or obtain an Oregon Food Handler’s Permit prior to beginning employment.