SKILLS:
This position requires strong leadership skills by those who are not afraid to be imaginative or inspired. You’ll need an ability to create
a motivating work environment driving our Whatever It Takes attitude. Have a strong passion for excellence and solid cooking
technique. Strive daily to continuously evolve and improve your staff performance. Maintain quality of product both cooked and raw as
well as the standards set by the chefs.
RESPONSIBILITIES:
 Ensure recipes are accurate and prep is done according to spec.
 Ensure product is in top condition and hold the staff to the same vision.
 Coolers remain clean and clear of expired product and items are properly used and rotated
 Delegate tasks to appropriate cooks to stay ahead of service.
 Understand the flow of service and the demands it has on the staff and kitchen.
 Exemplify the hotel’s Standard Code of Conduct and all other regulations established by management and Employee
Handbook.
 Provide support to the restaurant and act as an extension of the management team
 Provide support to the staff expediting of food, maintaining cleanliness of venue, ensuring all line level checklists are executed
and completed, communicate respectfully to the team while delegating duties and establishing priorities, action items and/or
tasks
 Must be able to accurately recap shift events in a brief grammatical narrative.
 Lead theWit experience as instructed by the hotel leaders.
 Be able to cover and work any station with proper preparation of entire menu.
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
 High school diploma or general education degree (GED)
 2-3 years related experience and/or training
 Servesafe/BASSET Certified
 Communicate in the primary language of the hotel.
 Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
 Ability to write routine reports and correspondence.
 Ability to speak effectively before groups of customers or employees of organization.
 Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
 Ability to deal with problems involving a few concrete variables in standardized situations.
 Ability to stand for long periods of time; walk; use hands to finger, handle or feel; reach with hands and arms; talk or hear and
taste or smell. Frequent climbing, balancing, stopping, kneeling, crouching, or crawling may be necessary.
 Wear the proper attire/uniform at all times and be well groomed.
 Be flexible since this is a 24/7 hotel operation. Regular and reliable attendance.
 Must be able to lift and carry thirty pounds.