Hotel Chef

Fort Worth, TX

Reports To

The Chef will report directly to the Restaurant Supervisor & Kitchen Supervisor.

Job Overview

The Hotel Chef prepares food as instructed by managers and supervisors ensuring all food exhibits a high quality of taste and appearance to satisfy guests and maximize food revenues.

Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by the supervisor; controls food usage to minimize waste.

Responsibilities and Duties

• Prepares for and outlines the next day's work on a daily basis.
• Cuts, trims, bones and carves meats and poultry for cooking.
• Weights and measures designated ingredients.
• Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
• Properly store foods in designated areas following wrapping, dating, and rotation procedures.
• Cleans work areas, equipment, and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
• Advises supervisor of low inventory items; assists in receiving items and tracking inventory as required.
• Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and franchise requirements.
• Reports all unsafe or malfunctioning equipment to supervisor.
• Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
• Provides a professional image at all times through appearance and dress.
• Follows company policies and procedures.
• Other duties as assigned supporting the guest satisfaction promise by the Kitchen Supervisor, Restaurant Supervisor, Front Office Manager, Assistant General Manager or General Manager.

Qualifications

• Education/Experience: Basic reading, writing and math and one year of food preparation experience preferred.
• Certification and/or License Requirement: Any food handling permits as required by state or local law.

Reasoning Ability:

• Ability to apply common sense understanding to carry out instructions furnished in writing, oral or diagram form. Ability to speak with problems involving several concrete variables I standardized situations.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable the individuals with disabilities to perform the essential functions.

While performing the duties of the Job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; sit; use hands to finger, handle or feel; reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl. The employee is occasionally required to taste or smell.

Experience: (preferred)

• Cooking: 3 year
• Food preparation: 3 year

Education:

• High school or equivalent

License:

• ServSafe