Job Summary:

·        Responsible for preparing food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability. 

Essential Job Functions:

·        Prepare food of consistent quality following recipe cards with proper production and portion standards, per check from servers. 

·        Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. 

·        Visually inspect all food sent from the kitchen to the guest.

·        Learn menu items, specials and food products.

·        Manage guest orders in a friendly, timely and efficient manner.

• Assist in the preparation of meals in a timely manner.
• Operate, maintain, and properly clean culinary equipment, food preparation areas, cooking surfaces and utensils.
• Maintain sanitation, health and safety standards in work areas.
• Prepare, cook and present food in accordance with productive standards, cost controls and forecast needs.
• Communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Inspect, organize and maintain walk-in coolers and food storage areas on a daily basis.

·        Date all food containers and rotate as per company standards, making sure that all perishables are kept at proper temperatures. 

·        Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages.

·        Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. 

• Scrap food from dirty dishes, rinse and place them in the appropriate racks to be fed through the automatic dish machine.
• Operate dish washing machine including proper rack stacking and silver presoaking. Wash dishes, pots and pans, kitchen utensils, glasses, silverware, etc.

·        Keep breakage to a minimum by handling china, glassware and fragile equipment with care. 

• Maintain mop station with mops/buckets, brooms, and proper cleaning solutions. Sweep and mop floors. Keep floors clean and dry, pick up wet spills immediately.
• Clean walls, tables, racks, sinks, floor mats and disposal area. Polish stainless steel.
• Clean ovens, hoods, filters, drains, hot boxes, steam tables, flat boxes and ceiling vents, according to schedule or as directed.
• Help maintain safety in the kitchen by clearing spills promptly, keeping all kitchen equipment, oven vents, all floor, wall, and cook surfaces, thoroughly clean. Keep the wash area organized.
• Pitch in to help with special and deep cleaning projects.
• Collect trash and take to outdoor trash container. Clean garbage cans and dumpster area.
• Put away all clean utensils; put away and rotate stock in designated areas.
• Maintain a clean, safe, and well-organized kitchen at all times.
• Perform all duties according to safety procedures, including the use of PPE.

·        Maintain and promote a positive and cooperative work relationship with all hotel departments.

·        Follow all procedures and policies set forth by the company, and department.

Essential Core Skills and Competencies:

·        Friendly individual who genuinely enjoys being around people and who can manage multiple tasks at once.

·        Good listening skills, with the ability to respond quickly to needs and requests.

·        Exceptional organizational skills with the ability to balance and prioritize work.

·        Exceptional service orientation, with keen ability to focus and deliver on guest needs.

·        Proactive approach with exceptional initiative and problem-solving abilities to ensure the highest levels of productivity and guest satisfaction.

·        Have sufficient computer skills that will allow them to be able to use, in a proficient manner, all company issued software programs implemented.

·        Highly motivated and detail-oriented self-starter.

·        Able to perform routine work or the same task over and over again.

·        Able to communicate effectively with guest, team members and management in English.

·        Ability to understand and comply with proper cleaning techniques.

·        Ability to take direction and follow instructions.

·        Ability to work effectively as an independent contributor, and as a part of a collaborative team.

·        Ability to multi-task and effectively manage numerous priorities within a fast-paced environment.

·        Consistently at work and on time.

Supervisory Responsibilities:

·        Act as Manager on Duty when Executive Chef is off.

• Assist the Executive Chef in hiring, training, supervising and scheduling kitchen staff.
• Assist the Executive Chef in menu preparation.

·        Assist the Executive Chef in motivating employees by creating a pleasant work environment. 

• Assist the Executive Chef in monitoring team performance, product quality and production flow.

·        Assist the Executive Chef in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per company standards. 

• Communicate and manage relations with all employees, guests, supervisors, and vendors in a respectful, timely, and professional manner.
• Monitor plate and drink presentations to ensure quality, consistency and portion standards are met.

Work Environment:

·        Work is performed in a fast paced, high pressure kitchen environment.

·        Exposed to hot ovens, grills and gas stoves.

·        Exposed to extremely hot water and steam.

·        Exposed to sharp objects.

Physical Demands:

·        Ability to go up and down stairs often during shift, sometimes with large, heavy items.

·        Must have vision ability to see minute objects at arms length, to read meters and controls. 

·        Must have finger, hand and upper body dexterity to operate food machinery, grasp dishes, push, pull, carry and lift racks, carts, and large trash bins. 

·        Must be able to lift, push, pull and carry up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. 

·        Continuous standing - during preparation, during service hours or during expediting. 

·        Must have moderate hearing to hear customers, supervisors, and communicate with other staff. 

·        Must have moderate comprehension and literacy to read use records and all special requests.

·        Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. 

·        Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks. 

·        Regularly required to stand, walk, kneel, crouch, bend, squat, reach & retrieve items from above head.

·        Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Expected Work Hours and Location:

·        Work is any time during operational hours to include morning, nights, weekends, and holidays.

·        Possibility of working weekly hours work to extend beyond 40.

·        One Location – Bradford House

Education and Experience:

·        A degree in Culinary Arts is preferred.

·        3-5 years of prior culinary experience.

·        Safety training and any required food handling certificates.

·        Understanding of various cooking methods, ingredients, equipment and procedures.

·        Familiarity with hospitality industry and the workings of an industrial kitchen.

Other Eligibility Qualifications:

·        Legally eligible to work in the United States.

·        Strong computer skills.

·        Able to read and speak the English language well.

·        Able to pass a background check and pre-employment drug screening.

·        Reliable transportation.

Pay:

·        Commiserate on experience

Hours:

·        Thursday-Monday 1p-11p - 50 hours per week.

Employee Discounts:

·        Restaurant: All employees will receive 50% off food for themselves and 30% off food for up to five (5) guests. The employee must always be accompanying their guest. No alcohol is discounted for employees or their guests ever.

·        Hotel: All employees will receive 35% off the posted Best Available Rate for a maximum number of 10 room nights per calendar year. The employee may stay themselves or offer to a friend or family member.

Benefits:

·        Dental Insurance

·        Health Insurance

·        Paid Time Off

·        Vision Insurance

Benefit Conditions:

·        Waiting period applies

·        Only full-time employees eligible

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