Full job description

Summary: Ensure all prep items are prepared and stored to specifications.

Essential Functions:

• Control quality and consistency of all food served.
• Proper use of equipment, including knives.
• Ensure station is set upon arrival.
• Ensure all food supplies necessary for food preparation are in appropriate supply on a timely basis.
• Assist in controlling food cost and monitoring waste.
• Attend scheduled meetings and training.
• Required to learn all menu items produced by assigned station.
• Maintain grooming and uniform standards.
• Refrigeration and serving of cold food.
• Assist in the protection of company assets.
• Production of Banquet Event Orders (BEOs) in a timely manner and in accordance with specifications.
• Adherence to state, local, MSDS and OSHA regulations.
• Adherence to all company policies and procedures.
• Any additional duties requested by Executive Chef, Executive Sous or Sous.

Tools and Equipment:

• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, mixers, and production carts.
• Oven, grill/stove burners, microwave appliances, refrigerator, freezer.

Working Environment:

• Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.
• Frequently work weekends, evenings and holidays.

Physical Demands

While performing the duties of this position, the employee is regularly required to:

• Stand;
• Walk;
• Use hands to handle, or feel;
• Reach with hands and arms;
• Climb or balance; stoop, kneel, crouch, or crawl;
• Talk or hear and taste or smell;
• Sitting;
• The employee must regularly lift and/or move up to 25 pounds;
• Specific vision abilities required by this job to see, read, write, and use a computer.