Description

Since 1947, The Colony Palm Beach has been the center of Palm Beach social life hosting-- U.S. Presidents, European Royalty and welcoming travelers from around the world. Be part of a historic, luxury boutique hotel exhibiting polished charm and ambiance only steps away from world-famous shopping and dining on Worth Avenue and the crystal blue waters of the Atlantic Ocean.

For more information visit http://thecolonypalmbeach.com .

The Colony Palm Beach is an Equal Opportunity Employer and a Drug Free Work Place.

JOB OVERVIEW: Complete all assigned prep list items and set up kitchen line stations. Maintain product presentations, product quality and quantity, and preparation time standards. Prepare all menu items according to recipes, plate presentations and specifications. Maintain the organization, cleanliness and sanitation of work areas and equipment.

ESSENTIAL JOB FUNCTIONS:

1. Perform opening procedures and set up kitchen line stations.
2. Complete all assigned food prep list items for the day.
3. Measure ingredients required for specific food items being prepared. Wash, cut, and prepare foods designated for cooking.
4. Prepare food items according to designated recipes and quality standards. Follow recipes, portion controls, and presentation specifications as set by the Chef.
5. Manage guest orders in a timely and efficient manner.
6. Prepare dishes for guests with food allergies or intolerances.
7. Visually inspect all food sent from the kitchen.
8. Maintain the highest level of standards of quality products at all times.
9. Maintain full knowledge of food product and menu items.
10. Maintain cleanliness and comply with food sanitation standards at all times.
11. Prepare staff meals according to the menu.
12. Assist in preparing items for Banquets according to the menu.
13. Stock and maintain designated food stations throughout the shift.
14. Transport food supplies from storeroom or freezer, using trolley/basket to kitchen. Return surplus food to storeroom or freezer.
15. Follow correct food handling procedures according to federal, state, local and company regulations.
16. Store food according to health codes, ensure food safety by dating and rotating food containers, safely storing perishables, and maintaining a sanitary work environment.
17. Take an ongoing inventory of ingredients, stock and maintain sufficient levels of food on the line.
18. Prepare requisitions for supplies and food items, as needed.
19. Control food waste, loss and usage.
20. Use proper knife skills.
21. Check equipment and tools daily to ensure they are in good working condition and promptly report any defects/malfunctions to a supervisor.
22. Maintain high standards of personal appearance and personal hygiene.
23. Demonstrate ability to multi-task, manage time and work well under pressure.
24. Maintain knowledge of all safety and emergency procedures and is aware of accident prevention policies.
25. Maintain a professional courteous manner with all fellow employees.
26. Assist with special and deep cleaning projects as assigned by a supervisor.
27. Perform any other duties as requested by supervisor.

SECONDARY FUNCTIONS:

1. Assist with organizing coolers.
2. Assist in Stewarding, sort and wash dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand.
3. Assist with restocking and maintaining the highest standards of cleanliness and sanitation in Staff Cafeteria.

Qualifications

STANDARD SPECIFICATIONS:

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently.

Qualifications:

Essential:

1. 1 year of culinary experience in a line cook role in a hotel/club/restaurant.
2. Passion for culinary.
3. Good understanding of food handling techniques, preparation, and cooking.
4. Ability to read, write, speak, understand, and communicate in English.
5. Ability to communicate professionally and respectfully with co-workers.
6. Ability to follow instructions.
7. Detail-oriented and thorough.
8. Ability to perform consistent work to the highest of standards.
9. Thorough understanding of safety hazards and proper use of various kitchen tools and equipment, cleaning and sanitizing solutions.
10. Must be able to work weekends and holidays as needed.
11. Ability to maintain personal hygiene.
12. Ability to work quickly and efficiently.

Desirable:

1. High school or vocational school coursework in culinary.
2. Previous culinary experience in breakfast service.
3. Previous fine-dining experience.
4. Fluent in a secondary language.

Skills:

Essential:

1. Ability to perform repetitive work.
2. Ability to follow verbal and written instruction.
3. Ability to maintain hotel's standards, policies and procedures.
4. Ability to work in a kitchen environment.
5. Ability to maintain regular attendance, be consistently on time, and observe work, break and meal periods in compliance with standards.
6. Ability to follow opening procedures.
7. Ability to perform job functions with attention to detail, speed and accuracy.
8. Excellent time management skills.
9. Ability to work well under pressure.
10. Ability to work well as part of a team.
11. Ability to work in a high pace, hot, and noisy conditions.

Desirable:

1. Food Handler certificate.

Physical Requirements:

1. Prolonged periods of standing, frequently pulling, pushing, and bending.
2. Exposure to heat, steam, and cold present in a kitchen environment.
3. Ability to use hands to finger, handle or feel, and reach with hands and arms.
4. Manual dexterity to safely cut and chop foods and perform other related tasks.
5. Able to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50 lbs. following appropriate safety procedures.