POSITION PURPOSE

Prepare all aspects of the food production for the restaurant/hotel, including food preparation according to the description and standard recipient set forth by the company. Adhere to sanitation practices. Under the general guidance of the Executive and Sous Chefs, responsible for preparing all food items to the Executive Chef’s and restaurant/hotel standards.

ESSENTIAL FUNCTIONS

• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. 
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Prepare and cook food according to recipes.
• Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.
• Ensure food storage areas are clean.
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption.
• Follow and ensure compliance with food safety and handling policies and procedures.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• Ability to work under demanding and strenuous situations.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Baia Beach Club/Mondrian South Beach rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

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. 

• Consult with Chef on a daily basis as well as with other managers that are directly related to the Food & Beverage Department.
• Participate, support, and make recommendations for ongoing restaurant/hotel programs with continuous improvement in networking.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written. 
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Working knowledge of applicable sanitation standards.

PHYSICAL DEMANDS 

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant/hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
• Walking and standing are required. Length of time of these tasks may vary from day to day and task to task. 
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (main kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant/hotel on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• 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 and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment. 
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed. 

QUALIFICATION STANDARDS

• Excellent customer service skills.
• Excellent verbal and written communication skills.
• Proficient on Opera PMS and Microsoft Office.
• Commitment to excellence and high standards.
• Strong organizational skills; able to manage priorities and workflow
• Ability to work independently and as a member of various teams and committees.
• Ability to understand and follow written and verbal instructions.
• Ability to effectively communicate with people at all levels and from various backgrounds.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Bilingual skills a plus.
• Acute attention to detail.
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.

Education:

High school or equivalent education required.

Experience:

One to two (1-2) years of related experience or equivalent. Certified Cook level or higher.

Licenses or Certificates:

Ability to obtain and/or maintain any government required licenses, certificates, or permits.

Grooming:

All employees must maintain a neat, clean, and well-groomed appearance per Mondrian South Beach standards. 

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. The content of this job description will be reviewed on a regular basis to incorporate any new responsibilities which reflect the hotel business requirements.