Responsible for providing Food service within Fairmont & Leading Quality Assurance (LQA) standards.  Areas of responsibility will include F&B venues and events on or offsite.  Additional responsibilities are as follows:Ensuring high quality and consistency of food preparation and presentation as per Fairmont standardsEnsure overall cleanliness and maintenance of our kitchen exceeds expectationsMaintain a clean workstation and minimize wasteCheck service stations for necessary equipment and set up: ice, dishes, and utensils; replenish as neededHave full knowledge of all menu items, garnishes, contents and preparation methodsAdhere to the State of Hawaii Dept of Health & EHC (Environmental Health Consultancy) food handling safety standardsOrganize time so all side work is completed according to shift demandProvide timely, personalized, friendly and efficient service to our culinary teamMaintain atmosphere of aloha spirit by providing engaging, personalized, timely, and efficient service to our discerning guestsFocus attention on guest needs, remaining calm and courteous at all timesPromote and enforce health and safety awareness as well as to have a complete understanding of the emergency proceduresFollow hotel and departmental policies, procedures and service standardsContribute to the improvement of the operation by contributing ideas, making suggestions and actively participate in departmental communication meetingsActively participate and promote the Fairmont Kea Lani, Maui’s environmental program and department specific initiatives in working towards sustainable operationsCheck with manager before leaving shift.  Bring any concerns to the attention of the Manager On DutyOther:Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Colleagues with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, colleagues may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all colleagues are required to fully comply with Fairmont rules and regulations for the safe and effective operation of the hotel’s facilities.  Colleagues who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONSIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:Additional duties as necessary and assigned. SUPERVISION RECEIVEDDirect:              Chef de Partie, Executive Sous Chef & Executive Chef   Indirect:            Director of Food & Beverage SUPERVISION EXERCISED     Direct:              N/A      Indirect:            N/A
