Team Member Dining Room - Saucier - Full Time

Job Title

ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

• Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.
• Ensure good turnover of products by practicing proper rotation and maintaining
• Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide excellent guest service. Interact with hotel guests in order to provide for special requests.
• Monitor staff performance, product quality and production flow. Foster improvements where needed.
• Make constant contact with both internal and external guests to provide optimal guest service. This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided.
• Read, comprehend, and follow the daily forecasts, menus and recipes in order to produce and delegate the production of all food items for respective work area.
• Participate in activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs. Direct staff in proper job functions and proper guest interaction.
• Complete food order requisitions using a computer, or pen and paper, to procure the necessary items needed for production in work area.
• Audit food storeroom items for quality, consistency and rotation. Work to control food cost and revenues. Enforce daily sanitation, hand washing and safety codes.
• Any other duties as assigned within the scope of this position.

KNOWLEDGE/SKILLS/ABILITIES

Organized, prioritize work, and meet deadlines. Comprehend and follow supervisor's instructions. Maintain a neat, clean and well-groomed appearance. Able to work with interruptions. Strong knowledge of food service industry, cuisines and beverages. Ability of simple reading, writing, math, and task completion skills is required. Must have the following skills: coordination, analyzing, precision working, following instructions, memorization, problem solving, independent judgment, and decision making. Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate. Must be a minimum of 18 years of age.

EDUCATION and/or EXPERIENCE

Minimum 2 years' culinary experience in a high volume restaurant kitchen required and culinary management experience preferred or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

PHYSICAL DEMANDS

While performing the duties of this job, the team member is constantly standing, occasionally sitting, walking, reaching overhead, bending over, crouching, kneeling, climbing, and balancing during the duration of their shift. Must be able to push/pull 25lbs or less frequently and 75lbs or less occasionally. The team member will constantly have repetitive use of both feet, both hands, and require constant dominant light and firm/strong grasping motions. Frequent non-dominant light and firm/grasping motions will be required as well. Finger dexterity of both hands will be constantly required. Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision. The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

Work performed consistently indoors alone and frequently with and around others with the occasional work performed outdoors. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment, mechanical, and other electrical devices. Team Member will be exposed to extreme heat, extreme cold, and possible wet and/or humid environments. The noise level in the work environment is usually moderate to loud Team Member may be exposed to fumes/odor and/or secondhand smoke. Team Member will be around moving objects, slippery surfaces, and flame/heat generated devices. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.