POSITION PURPOSE:

Responsible for setting up, serving and maintaining the food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings and other food items prepared during his/her shift.

ESSENTIAL FUNCTIONS:

            Prepares all hot food items, for banquets and the outlets, according to menu specification standards and/or as specified on a guest check.  This includes grilling, sautéing, deep frying, baking, etc.  

            Preps work station at the start of the shift and tears down station at end of shift.   Responsible for preparing the mis-en-place for the work station.  Ensures proper storage of left over product (stocks and sauces, meats, seafood, fowl, etc.)   Prepares requisition for supplies and food items for production in the work station.

            Keeps work area clean and organized.  Cleans and sanitizes entire work area at the end of the shift.  Ensures all equipment in working areas are clean and in proper working condition.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

OTHER:

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel including holidays and weekends.

All employees are required to comply fully with the rules and standards set forth by Hilton Marco Island Beach Resort & Spa, Olshan Properties and Hilton Hotels Corporation.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Possess a basic working knowledge of line and banquet cooking.
• Possess a working knowledge of accepted standards of sanitation.
• Posses a working knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Demonstrable ability to prepare various sauces and soups without direction.
• Ability to work two out of the three stations on the line (Pantry, Grill, Sautee) without direction.

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

• Ability to read, write and understand the English language in order to read recipes and communicate with other employees.

1. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
2. Able to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs.
3. Ability to stand and work continuously in confined spaces.
4. Able to handle six (6) to eight (8) hours of intense cooking ala-carte food under extreme heat.

• Able to maintain a positive attitude.

1. Must be able to use a knife along with other mechanical equipment in a hotel kitchen.

• Able to maneuver in a three (3) foot wide space behind cooking line.
• Able to bend down to reach into coolers, refrigerators and ovens.
• Hear audible alarm signals that meet standards NFP codes with sound decibels -10-30 range.
• Able to reach up to five (5) feet high area to place food up in the pick up shelf or window.

QUALIFICATION STANDARDS

Education:

1. Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma preferred. Culinary or Apprenticeship program preferred.

Experience:

1. Two years experience as a line cook in a full service hotel or restaurant.  Ala-carte experience required.