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BASIC PURPOSE:
To provide high quality and consistent culinary offerings to hotel guest and clients. To work closely with the Executive Chef to maintain a clean and safe working environment, and to assist with all F & B functions as needed and directed by management.
ESSENTIAL FUNCTIONS:
⢠Plan the production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
⢠Monitor and maintain the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
⢠As directed, train new kitchen employees to perform culinary tasks as needed
⢠Perform special projects and other responsibilities as assigned.
⢠When needed, assist other departments and employees with any tasks requested by a supervisor or maanger
Knowledge and Skills:
Education: High School education or equivalent
Experience: Experience required by position is from one to two full years of full employment in a related position with this company or other organization(s).
Skills and Abilities:
⢠Basic knowledge of cooking and the practices and procedures of a kitchen
⢠Ability to problem solve in a hectic environment to ensure maximum efficiency
⢠Ability to understand recjpes, ingredient listings, plating and presentation
⢠Ability to work as a team member and an ability to communicate clearly and concisely with kitchen and wait staff.
No. of employees supervised:
None
Travel required:
None
Hours Required:
Forty to fifty hours over a five day period (if hired as a full-time employee)
ENVIRONMENT
Physical Job Requirements
Lifting/Pushing/Pulling/Carrying
Position requires daily and frequent lifting, pushing, pulling and carrying of supplies
Bending/Kneeling
Position requires daily and frequent bending and kneeling to retrieve supplies, operate lower ovens, and perform any number of tasks associated with kitchen work, including clean-up requirements
Mobility
Total mobility is required, with continuous movement throughout the kitchen/hotel requied
Continuous Standing/Walking
Position requires continuous and daily standing and walking during the course of a full shift
Climbing Stairs:
Position may necessitate the climbing of stairs
Driving
No Driving Required
Work Environment
⢠Position generally requires inside work only, often in a hot and hectic environment
⢠Position may require outside and/or community involvement at the request of the General Manager or Executive Chef which may then require working in extreme hot or cold temperatures.
Hearing/Vision/Speech:
⢠One-on-one communication with guests, supervisors, and line staff is critical
⢠Must be able to receive, understand, and give direction
⢠Must be able to hear all kitchen timers and alarms
⢠Must have excellent verbal and written skills
Chemicals/Agents:
Grease cutters, abrasive cleaners and basic kitchen cleaners and disinfectants will be used on a daily basis
Protective Clothing Type:
Basic kitchen apparel, including non-slip shoes and appropriate cook/chef outerwear may be required
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Equipment Operation
Positions requires the efficient, frequent and daily use of knives, ovens, fryers, choppers, food processors and other basic kitchen utensils and equipment.
