POSITION SUMMARYAs an integral part of a team, is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to planning, prepping, setting up, and providing quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of Line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment. ESSENTIAL FUNCTIONSMaintain complete knowledge of and comply with All departmental policies/service procedures/standards.Correct maintenance and use of equipment. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.Maintain positive guest relations at all times.Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.Assist with resolving guest complaints, ensuring guest satisfaction.Monitor and maintain cleanliness, sanitation and organization of assigned work areasMaintain and strictly abide by State sanitation/Health regulations and Hotel requirementsMeet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.Ensure that assigned staff has reported to work; document any late or absent employees.Coordinate breaks for assigned staff.Prepare and assign production and prep work for Line Cooks to complete; review priorities.Communicate additions or changes to the assignments as they arise throughout the shift. Ensure that opening shift completes start up of Kitchen line and designated prep work. Complete opening duties:Set up work station with required Mis en place, tools, equipment and supplies.Inspect the cleanliness and working condition of all tools, equipment and supplies. 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.Prepare food and general requisitions as neededInput storeroom requisition in AdacoInspect all equipment, input work order in Hotsos for any equipment that needs repairs.Fabricate meat, fish and fowl for menu items.Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.Prepare all menu items following recipes and yield guides.Inform the Sous Chef of any shortages before the item runs out.Assist Line Cooks wherever required to ensure optimum service to guests.Ensure that F&B Service Staff are informed of out of stock items and amount of available menu specials throughout the meal period.Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. Expedite food orders.Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.Maintain production charts.Maintain proper storage procedures as specified by Health Department and Hotel requirements.Minimize waste and maintain controls to attain forecasted food cost.Disinfect and sanitize cutting boards and worktables.Transport empty, dirty pots and pans to the pot wash station.Direct and assist Stewards in order to make clean-up a more efficient process.Breakdown work station and complete closing duties: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, so they cool quickly.Turn off all equipment not needed for the next shift.Restock items that were depleted during the shift.Assist and help supervise and direct the organization and preparation of food for the Employee Cafeteria.Ensure all Line Cooks' assignments are completed before they sign out.Review status of work and follow-up actions required with the Sous Chef before leaving.Document pertinent information in log book.Able to work at varies station as needed.Prepares the stocks and daily soups, all types of sauces (reductions, butter sauces, glazes and dressings). Able to broil, sauté, roast, poach all types of seafood, poultry and meats. Prepare various types of starches and vegetable garnishes.Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTSReports To: Sous Chef Supervises: None EDUCATION/EXPERIENCEHigh school diploma or equivalent vocational training certificate.Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.Minimum 8 years experience as a Line Cook at a 4 star style Hotel or Restaurant.Ability to work all stations on the line. LICENSES/CERTIFICATIONSFood handling certificate.Serve Safe certification KNOWLEDGE, SKILLS, & ABILITIESAbility to anticipate guest needs; respond promptly and acknowledge all guests.Must be highly organized, detail-oriented and have the ability to multi-task.Ability to maintain positive guest relations at all times.Ability to expand/condense recipes.Comprehend and follow recipes.Ability to input orders in Adaco system. PHYSICAL DEMANDSThe physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Ability to exert physical effort to transport up to 60 pounds.Ability to endure various physical movements throughout the work areas.Ability to reach 7 feet.Maintain a stationary position for up to 8 hours throughout work shift. WORK ENVIRONMENTMain Kitchen, Stewarding areas.Indoor, air-conditioned officeIndoor/Outdoor, non-air conditionedExposure to variable temperature conditions.Exposure to variable noise levels.Exposure to dust, chemicals, fumes, mites, and/or odor hazards.