Report to:              Sous Chef /outlet chef/ Executive Chef

Key Relationships: Internal Kitchen staff, Stewarding Staff, Food and Beverage Service Staff, Storeroom, Catering and Engineering.

                                External: Hotel Guests and visitors.

Standard

Specifications:     Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully.

Qualifications:     Essential: 1. High school diploma or equivalent vocational training certificate.

                                                  2. 3 years experience in culinary field

3. Ability to communicate in English with guest, co-workers and management                     to their understanding.

4. Previous tournant experience or knowledge of grill, sauté, garde manger, soups, pastry and vegetable prep.

                                                 5. Ability to compute basic mathematical calculations.

                                Desirable 1. Culinary college degree

                                                  2.Food handling certificate

                                                  3. Sanitation Certificate.

                                                  4. Ability to communicate in multiple languages

Skills;                        

1. Ability to perform job functions with attention to detail, speed and accuracy.
2. Ability to prioritize, organize, delegate work and follow through with assigned tasks
3. Ability to be a clear thinker, remain calm and resolve problems using good judgment.                
4. Ability to work well under pressure of meeting production schedules and timelines of food displays.
5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
6. Ability to work well with others in a team environment.
7. Contribute to the growth and success of the team.
8. Knowledge of meat temperatures.
9. Ability to butcher meat.
10. Ability and work pertaining station as outlined in the CBA under classification for Group 1.

Essential Job

Function:               

1. Ability to maintain a clean, neat and organized work environment
2. Ability to follow recipes, to increase or decrease recipe as needed.
3. Good knife skills
4. Can season food properly
5. Can properly follow all processes that are in place
6. Can communicate with all internal customers efficiently. {Stewarding, service staff}
7. Can fill out all requisitions properly
8. Can follow all rules and regulations in employee hand book properly
9. Properly rotate product in walk in cooler.
10. Clean and maintain equipment properly
11. Maintain and strictly abide by state sanitation/health regulations and hotel requirements
12. Can organize and set up workstation fast and efficiently.
13. Rotate, label and date all food on station
14. Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress.
15. Ability to work any station in the kitchen.
16. Assist Sous chef in guiding and maintaining a quality product.
17. Follow cleaning schedule.
18. Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
19. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
20. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees.

Equal Opportunity Employer 

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, ethnicity, age, disability, marital status, veteran status, or any other characteristic protected by law.