About This Role
This role is responsible for maintaining, setting up, and ensuring the quality control of all meat, fish, fowl, and other food items prepared on the front line station. It involves food production and adherence to high standards in a hospitality setting.
Responsibilities
- Prepare daily preparation lists for production
- Read and employ math skills to follow recipes
- Prepare all broiled and sautéed food items according to standard recipes and as specified on guest checks, ensuring consistency of product
- Transport heavy food products
- Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items
- Check and control the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product
- Keep all refrigeration, equipment, and storage and working areas in clean, working condition to comply with health department regulations
- Maintain all logs, cooling, heating, and temperature
- Adhere to all company policies and procedures
- Follow safety and security procedures and rules
- Know department fire prevention and emergency procedures
- Utilize protective equipment
- Report unsafe conditions to management
- Report accidents, injuries, near-misses, property damage or loss to management
- Provide for a safe work environment by following all safety and security procedures and rules
- Maintain a neat, clean and well-groomed appearance
- Perform any related duties as requested by management
- Assist other Kitchen Personnel when needed
Requirements
- Current Food Handler Card
- Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
- Good working knowledge of the fundamentals of broiler cooking
- Good working knowledge of the fundamentals of sauté cooking
- Good working knowledge of accepted standards of sanitation
- Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
- Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions
- Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel
- Ability to operate beverage equipment, e.g., coffee maker
- Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
