Culinary - Cafeteria - Commis de Cuisine 3

As an integral part of a team, the Commis de Cuisine 3 is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to planning, setting-up, preparing, and executing of well-balanced and appealing employee meals in accordance with Hotel quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment.  Assists in other Kitchen sections as assigned.   ESSENTIAL FUNCTIONS Maintain complete knowledge of and comply with All departmental policies/service procedures/standards.Correct maintenance and use of equipment.  Use equipment only as intended. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Assist with resolving guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areas Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Coordinate menu planning with the Executive Chef/Sous Chef and Food Buyer to ensure that food costs are maintained. Maintain complete knowledge of: Scheduled menus for the Cafeteria.Menu item preparation method/time, major ingredients, quality standards, taste, texture, serving temperature, portion size and presentation method.Table/seat/station numbers, room capacity, hours of operation and proper table set-ups for the Cafeteria. Plan special menus and decorations for holidays and staff functions. Complete opening duties: Set up work station with required Mis en place, tools, equipment and supplies.Inspect the cleanliness and working condition of all tools, equipment and suppliesCheck production schedule and pars.Establish priority items for the day.Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.Transport supplies from the Storeroom and stock in designated areas. Start prep work and production of items needed for the day. Prepare all meals following recipes and yield guides. Inform the Sous Chef of any shortages before the item runs out. Work closely with the Cafeteria Line Server/Attendant to ensure optimum service for the employees. Monitor quality and amounts of food on the service line. Anticipate usage levels and prepare replenishments on a timely basis. Check with Sous Chef for any prep work needed by the Main Kitchen. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the potash station. Direct and assist the Cafeteria Ware washer in order to make clean-up a more efficient process. Assist with dishwashing and clearing of tables. Breakdown work station and complete closing duties: Return all food items to the proper storage areas. Rotate all returned product. Wrap, cover, label and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. Return all unused and clean utensils/equipment to the specified locations. Ice down hot items from the steam table, so they cool quickly. Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift. Review status of work and follow-up actions required with the Sous Chef before leaving. Start the day by checking supplies and making a food requisition and if needed, a general requisition for dry supplies should be completed. Prepares and cooks simple hot meals of high quality. This includes steamed white and brown rice, frozen or fresh vegetables, hot soup, two hot entrees preferably one of meat or chicken and one of fish.   All hot, prepared food items are to be delivered from the kitchen to the cafeteria by the cafeteria cook. Usable leftover food items from banquets and buffets etc are to be used in priority to newly ordered food. Daily cooking is to be done in two shifts, once for lunch and once for dinner. A food transfer for the items from the main kitchen is conducted prior to cafeteria cook going on break Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To:        Executive Chef, Sous Chef   Supervises:       None EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate. Minimum 3-5 years experience as a Prep Cook at a Hotel restaurant or Institutional kitchen. LICENSES/CERTIFICATIONS Certification in CPR Food handling certificate. KNOWLEDGE, SKILLS, & ABILITIES Ability to anticipate guest needs; respond promptly and acknowledge all guests. Ensure familiarity with all hotel services/features to respond to guest inquiries accurately. Must be highly organized, detail-oriented and have the ability to multi-task. Ability to maintain positive guest relations at all times. Ability to expand/condense recipes. Comprehend and follow recipes. Fluency in English both verbal and non-verbal, as well as French Culinary Terms PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to exert physical effort to transport up to 60 pounds. Ability to endure various physical movements throughout the work areas. Ability to reach 7 feet. Maintain a stationary position for up to 8 hours throughout work shift. WORK ENVIRONMENT Main Kitchen, Outlet Kitchens, Stewarding areas. Indoor, air conditioned office Indoor/Outdoor, non-air conditioned Exposure to variable temperature conditions. Exposure to variable noise levels. Exposure to dust, chemicals, fumes, mites, and/or odor hazards.

Salary : $27 - $32