§  Familiar with and enforces food safety and health guidelines

§  Provides input for creation of restaurant and bar menus

§  Completes daily food production sheets and other reports

§  Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift

§  Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage

§  Inspects ingredients upon delivery and before use to ensure quality

§  Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage

§  Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.

§  Relays feedback of restaurant employees to department manager

§  Trains kitchen staff

§  Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes

§  Works with Executive Chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage

§  Maintains current and seasonal recipes for menu items

§  Aware and informed about hotel events which impact restaurant and food inventory

§  Reports special requests, food spoilage, and other restaurant kitchen concerns to Executive Chef

§  Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events

§  Attends stand-up, safety, and other periodic meetings in Executive Chef’s absence

§  Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events

§  Gives personal attention, takes personal responsibility and uses teamwork when providing guest service

§  Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems

§  Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis

§  Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction

§  Performs other duties required to provide the service brand behavior and genuine hospitality

§  Attends work on time as scheduled

§  Follows hotel grooming and hygiene standards

§  Minimises safety hazards by following all safety rules and procedures

§  Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance

§  Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position

§  Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate

§  At all time projects a favourable image of Brand to the public

REQUIREMENTS

§  Knowledge of local health and safety regulations

§  Culinary degree or equivalent experience

§  4 years progressive experience in high-volume kitchen

§  Excellent oral and written communication skills

§  Collaborate effectively with other hotel employees and managers to ensure teamwork

§  Able to resolve conflicts guests, supervisor and employee

§  Strong floor presence with focus and energy

Ability to multitask and work well under pressure

§  Familiar with and enforces food safety and health guidelines

§  Provides input for creation of restaurant and bar menus

§  Completes daily food production sheets and other reports

§  Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift

§  Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage

§  Inspects ingredients upon delivery and before use to ensure quality

§  Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage

§  Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.

§  Relays feedback of restaurant employees to department manager

§  Trains kitchen staff

§  Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes

§  Works with Executive Chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage

§  Maintains current and seasonal recipes for menu items

§  Aware and informed about hotel events which impact restaurant and food inventory

§  Reports special requests, food spoilage, and other restaurant kitchen concerns to Executive Chef

§  Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events

§  Attends stand-up, safety, and other periodic meetings in Executive Chef’s absence

§  Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events

§  Gives personal attention, takes personal responsibility and uses teamwork when providing guest service

§  Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems

§  Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis

§  Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction

§  Performs other duties required to provide the service brand behavior and genuine hospitality

§  Attends work on time as scheduled

§  Follows hotel grooming and hygiene standards

§  Minimises safety hazards by following all safety rules and procedures

§  Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance

§  Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position

§  Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate

§  At all time projects a favourable image of Brand to the public

REQUIREMENTS

§  Knowledge of local health and safety regulations

§  Culinary degree or equivalent experience

§  4 years progressive experience in high-volume kitchen

§  Excellent oral and written communication skills

§  Collaborate effectively with other hotel employees and managers to ensure teamwork

§  Able to resolve conflicts guests, supervisor and employee

§  Strong floor presence with focus and energy

Ability to multitask and work well under pressure