Summary of Essential Job Functions
- Maximizing potential dining room and room service revenue through quality, uniformity, portion size and presentation of all food products.
- Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
- Leading the Line to assure consistent quality of all products
- Acting as the kitchen lead in the absence of the Chef
- Start food items that are prepared ahead of time, making sure not to over-prepare estimated needs.
- Date all food containers and rotate as per Sheraton Hotel 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. Assist in keeping buffet stocked, if applicable.
- Return all food items not used on next shift to designated storage areas, being sure to cover and date all perishables.
- Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per Sheraton Hotel standards.
- Support all kitchen, banquet, and room service staff.
- Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
- Comply with attendance rules and be available to work on a regular basis.
- Perform any other job-related duties as assigned.
Abilities Required
- Self-starting personality with an even disposition.
- Ability to lead and manage the line
- Maintain a professional appearance and manner at all times.
- Communicate well with guests.
- Must be willing to “pitch-in” and help co- workers with their job duties and be a team player.
- Finger/hand dexterity in order to operate food machinery.
- Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.
- Open to training for advancement in our kitchen a plus