POSITION QUALIFICATIONS (Requirements are representative of minimum levels of knowledge, skills and/or abilities.)

• Understanding of the Hotel Emma Service Promises, Cultures and Values
• Working knowledge of food and health safety guidelines.
• Proper knife skills and experience with various cooking methods
• Butchery skills and experience with various proteins
• Able to taste and balance flavors
• Required to work a flexible schedule based on business levels, to include AM/PM, weekends and holidays
• Common sense, approaching tasks with the mentality of a chef, a guest and the owner.

ESSENTIAL JOB FUNCTIONS:

• Set up his/her own station and mise en plas to the executive Chef Specifications and recipes.
• Completes Banquet production and organization, able to expedite banquets with little or no supervision.
• Cook and prepare food to order on a daily basis.
• Properly store all mise en plas and submit production needs for following day by shift end.
• Works all line stations as required.
• Develop and train line staff including interns/externs to standard performance level.
• Assure safe, clean, healthy work conditions for all personnel.
• Communicate with the sous chef on duty to assure proper service according to assigned shift.
• Report to work on time in a neatly groomed, professional and acceptable manner.
• Follow all policies and procedures for the Hotel Emma.

ADDITIONAL JOB FUNCTIONS:

• Expedites breakfast, lunch or dinner service from inside the line as needed.
• Coordinates the line crew to achieve assigned tasks according to Hotel Emma kitchen standards.
• Maintains with sous chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas.
• Communicates and reports and mechanical problems with the Chef or sous chef.
• Discuss with Chef on duty awareness of guest’s comments or complaints.
• Assist in daily inventory of produce cooler and dry storage areas.
• Is familiar with Hotel Emma fire, safety and health procedures. 
• Trained and knowledgeable in all areas of food safety and health inspection criteria.
• Completes tasks and projects assigned by chef and assist others as business volumes and staff levels demand.
• Assist with production of family staff meal.
• Diligent and economic use of labor and product. Disposal of food is approved by chef on duty first.
• Checks daily the quality and level of line station mise en plas

WORKING CONDITIONS: 

• Able to lift 50 pounds.
• Able to stand on feet for long periods of time in a hot environment. 
• Schedule will reflect business demands. Long and unusual hours on occasion.
• Strong listening and compassionate ear for employee personal and professional issues

JOB REQUIREMENTS:

Must be able to work in a fast paced and customer service-oriented environment; to perform duties under pressure and meet deadlines in a timely manner; to work as part of a team as well as to complete assignments independently; to take instructions from supervisors; to exercise problem solving skills; and to interact with co-workers, supervisors, guests and the public in a professional and pleasant manner.

SAFETY RESPONSIBILITIES:

Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe condition to supervisors; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.