SUMMARY:
To prepare items precisely and in a timely manner in accordance to established hotel standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
Performs all methods of cooking and portion control in accordance with hotel specifications. Must have working knowledge of all kitchen equipment including but not limited to; ovens,
grills, broilers, fryers, steam tables, mixers, knives, slicers, etc.
Properly uses all kitchen equipment and ensures the proper and safe use of all equipment. Maintains food line to ensure that all required items are properly stocked. Continuously stocks and restocks items as needed.
Maintains the highest standards of cleanliness and sanitation of all cooking equipment used during specified shift.
Completes all assigned cleaning functions as specified by supervisor during working shift. Notifies supervisor of all potential safety hazards, as well as all customer complaints. Responsible for ensuring that all food is properly handled and stored. Must wear required uniform, must maintain a neat, clean and well-groomed appearance. Performs other duties as assigned by management.
SUPERVISORY RESPONSIBLIITIES:
This job has no supervisory responsibilities.

QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made o enable individuals with
disabilities to perform the essential functions.
EDUCATION AND/OR EXPERIENCE:
Associate’s degree (A.A) or equivalent from a two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.
MATHEMATICAL SKILLS:
Ability to add subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals.
REASONING ABILITY:
Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situation.
TRAINING NEEDS:
Training in providing quality guest service, Safety and Sanitation Certified, training in proper food handling and preparation.
PHYSICAL DEMANDS:
The physical demands described here are to representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is frequently required to walk. The employee is occasionally required to stoop, kneel or crouch. The employee must regularly lift and/or move more than 25 pounds
WORK ENVIORNMENT
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to extreme heat.