REPORTS TO:           Executive Chef/Sous Chef, Main Kitchen Banquet Chef, Room Service                                       Captains/Manager

SUPERVISES:           N/A.

WORK ENVIRONMENT:

Room Service Kitchen, Outlet Kitchens, Stewarding areas.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust and/or mite hazards.
• around chemicals.

KEY RELATIONSHIPS:

Internal:                      Staff in Room Service Kitchen, Room Service Cashiers and Servers, Stewarding, F&B Service, Storeroom and Engineering.

External:                    Hotel guests/visitors, Food Vendors, Equipment Repair Company personnel, Health Department inspectors.

ESSENTIAL JOB FUNCTIONS

1. Maintain and strictly abide by state sanitation/health regulations and The Peabody Memphis requirements.
2. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
3. Maintain complete knowledge of and comply with all departmental policies and procedures.
4. Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
5. Communicate additions or changes to the assignments as they arise throughout the shift.  Identify situations that compromise the department's standards and delegate tasks to correct these situations.
6. Complete opening duties:
7. • Set up workstation with required mis en place, tools, equipment and supplies according to standards.
   • Inspect the cleanliness and working condition of all tools, equipment and supplies.  Ensure everything complies with standards.
   • Check production schedule and pars.
   • Establish priority items for the day.
   • Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
   • Transport supplies from the storeroom and stock in designated areas.
8. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies.  Maintain throughout the shift.
9. Start prep work and production of items needed for the day.
10. Select, clean and prepare fruits and vegetables.
11. Produce salads, fruit/vegetable/cheese/meat mirrors, trays and centerpieces for Banquets and buffets.  Display items attractively and to specified requirements.
12. Prepare amenity orders for Room Service in accordance with specified requirements and club standards.
13. Check HSI printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
14. Prepare and produce menu items in designated F&B outlets.
15. Prepare all dishes following recipes and yield guides, according to department standards.
16. Inform the Sous Chef of any shortages before the item runs out.
17. Assist wherever required to ensure optimum service to guests.
18. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
19. Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
20. Maintain production charts according to departmental standards.
21. Maintain proper storage procedures as specified by Health Department and TPO requirements.
22. Minimize waste and maintain controls to attain forecasted food cost.
23. Disinfect and sanitize cutting boards and worktables.
24. Transport empty, dirty pots and pans to the pot wash station.
25. Direct and assist Stewards in order to make clean up a more efficient process.
26. Breakdown work station and complete closing duties according to department standards:
27. • Return all food items to the proper storage areas.
    • Rotate all returned product.
    • Wrap, cover, label and date all items being put away.
    • Straighten up and organize all storage areas.
    • Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves.
    • Return all unused and clean utensils/equipment to the specified locations.
    • Ice down hot items from the steam table to HACCP specification.
    • Turn off all equipment not needed for the next shift.
    • Restock items that were depleted during the shift.
28. Ensure all assignments are completed before signing out.
29. Review status of work and follow-up actions required with the Sous Chef before leaving.
30. Document pertinent information in logbook.
31. Successfully complete the training/certification process.

SECONDARY JOB FUNCTIONS 

1. Assist with inventories as scheduled.
2. Assist in plating up Banquet meals as assigned.
3. Follow maintenance program and cleaning schedule.
4. Perform duties in other areas of Kitchen as assigned.
5. Work at off-premise functions.
6. Research new menu items.
7. Attend designated meetings.