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Form of workESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
QUALIFICATIONS
PHYSICAL DEMANDS
Lift materials weighing from 1 - 50 pounds, up to 4 feet in height, and carry items weighing up to 50 pounds at a height of 4 feet. Stand, walk, bend (at neck & waist), reach (above & below shoulder level), kneel, push/pull, twist (at neck and waist), and squat for duration of shift, walking 2-4 miles during an 8-hour shift. Simple/power grasping, repetitive use of the hands and fine hand manipulation is required to complete essential functions.
- Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.
- Ensure good turnover of products by practicing proper rotation and maintaining
- Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide excellent guest service.
- Monitor (in the absence of the Saucier or Sous Chef) staff performance, product quality and production flow. Foster improvements where needed.
- Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
- Make constant contact with both internal and external customers to provide optimal guest service. This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided.
- Analyze feedback from customers, make judgments and take action to implement suggestions for improvement. Maintain a productive working relationship with all customers.
QUALIFICATIONS
- Able to work in a productive and cohesive team environment
- Have the desire to be extremely organized and prioritize work and meet deadlines.
- Can comprehend and follow supervisor's instructions.
- Perform duties within multiple temperature ranges from hot to cold.
- Maintain a neat, clean and well-groomed appearance.
- Work with interruptions.
- Strong knowledge of food service industry, cuisines and beverages.
PHYSICAL DEMANDS
Lift materials weighing from 1 - 50 pounds, up to 4 feet in height, and carry items weighing up to 50 pounds at a height of 4 feet. Stand, walk, bend (at neck & waist), reach (above & below shoulder level), kneel, push/pull, twist (at neck and waist), and squat for duration of shift, walking 2-4 miles during an 8-hour shift. Simple/power grasping, repetitive use of the hands and fine hand manipulation is required to complete essential functions.
