Job description
PURPOSE:
Responsible for preparing all food items, based on standardized recipes, for Restaurant, Suite Service, Team Member Meals, and Banquets, while complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures to produce an appealing and appetizing product. He/she is also responsible for appropriate use of facility supplies, and equipment to minimize loss, waste, and fraud.
ESSENTIAL FUNCTIONS:
- Cooks all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
- Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
- Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
NON-ESSENTIAL FUNCTIONS:
- To assist in cross-training Team Members and train new Team Members in their positions on the service line.
- To assist the Sous Chef in maintaining standards of quality and appears on the front line.
- Perform special projects and other responsibilities as assigned.
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