JOB SUMMARY

Assist in directing kitchen operations of the hotel to ensure clean, orderly, accurate and friendly service while preparing the highest quality of food for our clients.

ESSENTIAL FUNCTIONS:

• Assist in supervising work activities of kitchen staff.
• Ensures that Daily Prep List is complete and sufficient prep product is available for dinner service.
• Provides training, including safety training and standard operating procedures to all kitchen personnel as directed by management.
• Ensures adherence to company quality standards.
• Distributes keys and work assignments to staff.
• Addresses guest complaints regarding kitchen service or staff.
• Assists in the selection of kitchen personnel.
• Use Standard Recipe Card for preparing all products.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Stock and maintain sufficient levels of food products at line station to assure a smooth dinner service.
• Assists management staff of hotel in assuring kitchen staff is practicing efficient and effective procedures.
• Reports any maintenance repairs to maintenance staff; records repair information in maintenance log.
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality and presentation of products served.
• Communicate with service staff verbally and through use of the 86 board.
• Use and understand point-of-sale system.
• Understand and comply consistently with our standard portion sizes, cooking.
• Assist in serving, expediting and bussing as needed.
• Enforce state and local laws and regulations including health code in relation to alcohol and food service.
• Be available to fill in as needed to ensure the smooth and efficient operation of the kitchen as directed by management personnel.
• Maintain and take responsibility for clean and sanitary food preparation spaces. Follow all food safety practices.
• All other duties as assigned by superiors.