JOB SUMMARY:

Responsible for maintaining, setting up food production and quality control of all meat, fish, fowl and other food items prepared on the front line station.

ESSENTIAL JOB FUNCTIONS:

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

Prepare daily preparation lists for production.

Read and utilize math skills to follow recipes.

Prepare all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product and transport heavy food products, according to proper safety standards.

Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.

Check and control the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.

Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.

Maintain all logs, cooling, heating, and temperature.

Adhere to all company policies and procedures.

Follow safety and security procedures and rules.

Know department fire prevention and emergency procedures.

Utilize protective equipment.

Report unsafe conditions to management.

Report accidents, injuries, near-misses, property damage or loss to management.

Provide for a safe work environment by following all safety and security procedures and rules.

Maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).

Perform any related duties as requested by management.

Assist other Kitchen Personnel when need.

KNOWLEDGE, SKILLS & ABILITIES:

Hold a current Food Handler Card.

3 years cooking experience preferred. Broiler cooking preferred.

Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.

Good working knowledge of the fundamentals of broiler cooking.

Good working knowledge of the fundamentals of sauté cooking.

Good working knowledge of accepted standards of sanitation.

Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.

Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.

Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.