Description
Job Summary Ensure quality and consistency of all food menu items. Interacts with fellow employees and supervisors in a polite and courteous manner to ensure gracious hospitality.
Job Activities Maintain professional appearance standards as directed in the Company Employee Handbook. Anticipate and accommodate the needs of the guests. Handle all allergy and/or dietary restrictions and modifications. Accurately follow all orders received from the POS system and/or direction from the expeditor. Maintain cleanliness and sanitation of assigned station, the kitchen, and the entire venue. Follow supervisor's instructions, communicate with and support co-workers, while being a team player. Possess in-depth knowledge of assigned recipes with the ability to execute them to company standard. Possess general knowledge of the venue. Comply with Department of Health and company sanitation standards. Communicate product needs to the chefs and the support staff. Check cover counts, BEOs and/or Fire Sheets. Properly set up station and perform opening/closing procedures as directed by management, including: Stock station with prescribed supplies. Set "mise en place" following FIFO and company standards. Wipe down and sanitize station. Perform opening side-work as prescribed. Perform closing side-work as prescribed. Report all breakage, damage of equipment or furniture immediately to management. Attend and participate in daily pre-service meetings (where applicable). Attend and participate in any training sessions or departmental meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example. Portray a positive and professional attitude. Demonstrate knowledge of the Company, its partners, and supporting hotel environments. Work as part of a team and provide help and support to all fellow team members. Requirements Education, Experience and Skill Requirements Company in-venue Line Cook training and Food Handling Certificate. Previous culinary experience preferred. Experience as a line cook in a high-volume culinary operation preferred. Must be able to stand, lift, and bend for extended periods of time. Must be able to bend and lift up to 50 lbs. Role may include job duties or tasks requiring repetitive motion. Exposure to hot kitchen elements or cleaning materials. Must be able to work and remain focused in a fast-paced and ever-changing environment. Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays. #J-18808-Ljbffr