QUALIFICATIONS
  • Read and understand English.
  • Minimum 3-4 years cooking experience, preferably high volume.
  • Ability to communicate effectively with the public and other employees.
  • No employee will pose a direct threat to the health/safety of self or others.
PERFORMANCE STANDARDS
  • CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
  • WORK HABITS: Meet the property’s standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when the absence is anticipated; require a typical amount of supervision; accept work assignments without complaints.
  • PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve the performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
  • SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out property’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.
  • FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receive few complaints about the food served; inspect food being served; meet service standards.
  • FOOD/BEVERAGE PREPARATION: Use only quality foods and ingredients; thoroughly wash food and prepare according to standards; accurately estimate cooking times; test foods to ensure quality; assembles attractive food items; the amount of waste and spoilage is acceptable; prepare food according to guest specifications.
  • SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene; maintain local health department standards and receive a passing score on inspections.
  • SUPERVISION: Maintain staff that meets customer satisfaction; train staff to provide service according to standards; give both positive and negative feedback to employees that are timely and objective; keep accurate documentation of performance.
ESSENTIAL FUNCTIONS
  • Select, train, supervise, develop, discipline and counsel employees in accordance with property’s policies and procedures.
  • Assist in directing and correcting the presentation and portioning of food according to standards.
  • Communicate with Executive Chef and Sous Chef regarding problems, special needs, or any feedback concerning food service or Team Member performance.
  • Coordinate all food orders between stations and food servers when working Expo station
  • Maintain work area clean and organized.
  • Monitor the quality and consistency of all food served from the lines.
  • Report all unsafe conditions immediately.
  • Responsible for food quality and control and proper plate presentation on all restaurant lines.
  • Set up, restock, maintain and clean food preparation areas.
  • Conduct line checks for each station when needed
  • Direct purchasing needs to the chef to ensure proper quality and quantities.
  • Display knowledge in sanitation and sanitary food handling.
  • Ensure the special of the day is completed in a timely fashion.
  • Perform in the capacity of any position supervised.
  • Prepare food in accordance with working menus, recipe cards, and photos.
  • Responsible for implementation of all new menu items according to specification and direction from Executive Chef.
  • Attend all mandatory meetings.
  • Complete other duties as assigned by supervisor to include cross training.
  • Complete all proper paperwork accurately and timely.
PHYSICAL REQUIREMENTS
  • Lift heavy objects, put supplies away, reach lower shelves in walk-ins, organize walk-in or freezer.
  • Lifting, demonstrating and training cooking techniques, putting away supplies, working the food lines, putting orders in windows or unloading carts of the food product, reaching under counter refrigerator.
  • Place or retrieve product, stairs, and stepladders.
  • Carrying supplies, product, working near hot equipment.
  • Working the line to place orders in windows, retrieve orders and reaching for objects, supplies.
  • Pulling or pushing racks, carts weighing 30 - 50 lbs.; Occasionally. Maximum weight: up to 200 lbs.
  • Lifting average weight: 5 - 75 lbs.; Occasionally. Maximum weight: 100 lbs.
SKILLS
  • Professionally deal with difficult situations/people.
  • Meet multiple priorities of business demands. Early morning shifts, cover shifts on short notice.
  • Need to work a variety of hours, varied tasks under varied conditions.
  • Must change pace as business demands.
  • Administrative tasks, plate presentation, safety, sanitation and cost control.
ENVIRONMENTAL SETTING
  • SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED): Constantly. Safety shoes, proper guards, proper lifting techniques, sharpened knives, and all safety procedures must be followed. Maintain security of work area and equipment while maintaining the level of safety required by Davidson Hotel Company and OSHA.
  • EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, NOISE): Constantly. Exposed to changing temperatures, slippery floors, bacteria in foods, noise, and vibrations.
  • OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Constantly. All kitchen equipment to include ovens, slicer, steamer, stock pots, fryer, stovetops, salamander, heat lamp, steam table, toaster, etc.

Department: Culinary
This is a hourly positions position

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