Cook/Chef

Kitchen Manager

Responsible for the proper handling of the food and following all Hilton standards and any and all health regulation for our local community. Also in charge of proper cleanliness of the kitchen working with the steward (if available) for that purpose.

1. Responsible for the sweeping and mopping the lobby and kitchen.
2. Empty all trash cans.
3. Wash all the dishes.
4. Clean all the carts.
5. Clean and detail all kitchen equipment including ovens and hood vent systems.
6. Detail clean all aspects of the kitchen including walls and table legs.
7. Clean all cold wells along with polishing any stainless or brass fixtures within the kitchen area.
8. Keep all shelving neat and organized.
9. All jobs must be done in an efficient and expeditious manner.
10. Cook food to order by Hilton standards.
11. Rotate incoming food with old ((F.I.F.O) First In, First Out)).
12. Prep food for the next day's use including any and all pantry items that the kitchen supplies.
13. Responsible for coming up with creative ideas for "Chef Specials" and working in conjunction with Food and Beverage Director to implement them.
14. Responsible for communicating with the Food and Beverage Director what foods the restaurant is needed or running low on.
15. May be required on some occasions to place food orders.
16. Always wear company approved uniforms with name tags, hats and slip resistant shoes. Not wearing an approved uniform could cause you to be sent home without pay.
17. The Food and Beverage Director reserves the right to add or subtract any duties from the before mention along with taking disciplinary actions if any one of the job descriptions has not been completed or if not completed satisfactorily to comply with company standards.