Job Description
Responsibilities

• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Follow recipes including Weigh, measures, and mix ingredients.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare cold and hot foods.
• Familiarized with FIFO procedure.
• Maintain cleanliness and organization of the kitchen and workstations.
• Operate ovens, stoves, grills, microwaves, kitchen salamander, hot table, alto-shaam and fryers.
• Test foods to determine if they have been cooked sufficiently and meet the standards.
• Monitor food quality while preparing and cooking food.
• Set-up, clean and break down work station on a daily basis.
• Serve food in proper portions onto proper receptacles.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Check and ensure the correctness of the temperature of appliances and food.
• Follow all company and safety and security policies and procedures.
• Report maintenance needs, accidents, incidents, injuries, and unsafe work conditions to manager.
• Complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional
• Maintain confidentiality of proprietary information; protect company assets.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others.
• Support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Perform other reasonable job duties as requested by Supervisors.
• Collaborate with the culinary team to develop new menu items and specials.
• Work in a fast-paced environment while maintaining composure and efficiency.
• Demonstrate a passion for culinary arts and a willingness to learn and grow.

Requirements

• Minimum of 3-4 years food service and/or restaurant experience required.
• High school diploma or general education degree (GED) required.
• Culinary degree or certification from a culinary school preferred.
• Knowledge of culinary techniques and ingredients.
• Ability to communicate in written and oral format with co-workers and leadership.
• Stand, sit, or walk for an extended period of time.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Willingness of learning and taking directions from senior Chefs.

Additional Information
Equal Opportunity Employment
It is the policy of the hotel to be fair in all of its relations with its associates and applicants for employment, and to make all employment related decisions without regard to race, color, religion, sex, gender, sexual orientation, gender identity, national origin or ancestry, age, disability, genetic information, marital status, pregnancy, HIV/AIDS status, sickle cell trait/testing, or DNA analysis, amnesty or status as a covered veteran in accordance with applicable state, federal, and local laws.
This policy applies to recruitment, hiring, training, promotion, transfer and all other personnel actions and conditions of employment such as compensation, benefits, layoffs, and reinstatements, leaves of absence, disciplinary measures, and termination. Decisions regarding employment and promotion will be based solely upon valid job-related factors.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.