Job description

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 required

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

Equipment Operation

Positions requires the efficient, frequent and daily use of knives, ovens, fryers, choppers, food processors and other basic kitchen utensils and equipment.

Job Type: Full-time

Pay: $11.00 - $16.00 per hour

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid sick time
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 2 years

Restaurant type:

• Bar
• Casual dining restaurant

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Weekend availability

Experience:

• Cooks: 1 year (Preferred)
• Restaurant experience: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

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