THE FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

JOB OVERVIEW

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials for Café Rouge (Employee cafeteria) in accordance with standards and plating guide specifications. Direct, train and monitor performance of Employee Cafeteria Line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment.

DUTIES AND RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by State sanitation/Health regulations and Resort requirements.
• Meet with Sous Chef/Executive Chef to review assignments, changes and other information pertinent to the job performance.
• Prepare and assign production and prep work for Line Cooks to complete; review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Ensure that opening shift completes start up of Kitchen line and designated prep work.
• Complete opening and closing duties.
• Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.
• Inform the Executive Sous Chef of any shortages before the item runs out.
• Assist Line Cooks wherever required to ensure optimum service to guest & residents.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service. 
• Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
• Maintain production charts.
• Maintain proper storage procedures as specified by Health Department and Resort 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 potwash station.
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Ensure all Line Cooks' assignments are completed before they sign out.
• Review status of work and follow-up actions required with the Sous Chef before leaving.
• Maintain positive relations with employees at all times.