The following Core Responsibilities represent the primary duties and key priorities of this position. They are grouped into two categories: Job Functions and Professionalism and Style Expectations.
A Physical Requirements section follows, outlining expectations applicable to all positions.
Each responsibility is assigned a weight indicating the percentage of the job it represents. For performance evaluations, the Core Responsibilities account for 90% of the overall score, while the Professionalism and Style Expectations make up the remaining 10%.
7 day a week availability is a must.
- Prepare and cook menu items in accordance with established recipes and standards.
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Maintain consistency in food quality, taste, and presentation.
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Ensure all food is prepared in compliance with food safety and sanitation guidelines.
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Set up and stock assigned workstations with all necessary supplies and ingredients.
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Assist with receiving, storing, labeling, and rotating food products in accordance with FIFO standards.
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Maintain cleanliness and organization of kitchen work areas, equipment, and storage areas.
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Follow all standard operating procedures related to food preparation and kitchen safety.
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Ensure proper portion control to minimize waste and maintain food cost standards.
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Monitor food inventory levels and communicate shortages to the appropriate supervisor.
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Assist with opening and closing kitchen procedures.
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Support timely and efficient service during meal periods.
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Respond promptly to supervisor and guest requests.
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Follow all hotel policies and procedures.
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Attend all required meetings and trainings.
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Assist with additional kitchen or food and beverage duties as assigned.
- Complete tasks accurately, efficiently, and with attention to detail.
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Adapt to varying business levels in a fast-paced environment.
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Take responsibility for maintaining performance standards.
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Present a professional appearance and maintain hygiene standards.
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Work collaboratively with kitchen staff and other departments.
- Communicate clearly and professionally with team members and management.
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Follow instructions and ask for clarification when necessary.
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Share relevant information regarding kitchen operations with appropriate personnel.
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Treat co-workers, supervisors, and guests with respect at all times.
These are required of every associate:
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Ability to stand for extended periods of time.
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Ability to lift a minimum of 50 pounds.
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Ability to push, bend, stoop, reach overhead, and perform tasks requiring manual dexterity.
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Ability to safely operate kitchen equipment.
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Ability to hear, write, and communicate effectively.
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Additional duties may be assigned as needed.
- Must possess working knowledge of kitchen equipment and food preparation techniques.
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Must have a basic understanding of federal, state, and local health and safety regulations.
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Must demonstrate basic mathematical skills for measuring ingredients and portion control.
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High school education or equivalent experience is required.
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Ability to obtain any required food safety certifications in a timely manner.
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CPR certification is preferred; first aid training is a plus.
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Additional language proficiency is preferred.
