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ESSENTIAL DUTIES AND RESPONSIBILITIES
- Control quality and consistency of all food served
- Insure that station or relevant prep list is set in a timely manner
- Insure all supplies necessary for service are in appropriate supply before service
- Assist in controlling food cost
- Demonstrate knowledge of all food items produced by an assigned station
- Handle and store food properly and safely
- Produce all orders consistently, quickly, and in accordance with established quality standards
- Demonstrate safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slicers, steamers, etc.
- Demonstrate knowledge of all basic cooking techniques: sauté, braise, poach, grill, fry, steam, etc.
- Dress in the full appropriate uniform at all times
- Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager
- Keep work area clean at all times
- Demonstrate respect for fellow associates, equipment, and customers
- Abide by all hotel policies and procedures
- Communicate with the chef to learn daily work tasks and their coordination
- Interact professionally and effectively with other line cooks to achieve team objectives
- Attend department meetings
- May be required to work nights, weekends, overnights and holidays
- Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description
- Assist with serving food in team member cafeteria
- Work on action stations for banquet events including carving meat and making omelets or desserts to order
- Complete cleaning tasks as needed including sweeping, mopping, washing dishes, and taking out the trash
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
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