Job Description

Job Summary:

· Responsible for preparing food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability. 

Essential Job Functions

· Prepare food of consistent quality following recipe cards with proper production and portion standards, per check from servers. 

· Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. 

· Visually inspect all food sent from the kitchen to the guest.

· Learn menu items, specials and food products.

· Manage guest orders in a friendly, timely and efficient manner.

• Assist in the preparation of meals in a timely manner.
• Operate, maintain, and properly clean culinary equipment, food preparation areas, cooking surfaces and utensils.
• Maintain sanitation, health and safety standards in work areas.
• Prepare, cook and present food in accordance with productive standards, cost controls and forecast needs.
• Communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Inspect, organize and maintain walk-in coolers and food storage areas on a daily basis.

· Date all food containers and rotate as per company standards, making sure that all perishables are kept at proper temperatures. 

· Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages.

· Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. 

• Scrap food from dirty dishes, rinse and place them in the appropriate racks to be fed through the automatic dish machine.
• Operate dish washing machine including proper rack stacking and silver presoaking. Wash dishes, pots and pans, kitchen utensils, glasses, silverware, etc.

· Keep breakage to a minimum by handling china, glassware and fragile equipment with care. 

• Maintain mop station with mops/buckets, brooms, and proper cleaning solutions. Sweep and mop floors. Keep floors clean and dry, pick up wet spills immediately.
• Clean walls, tables, racks, sinks, floor mats and disposal area. Polish stainless steel.
• Clean ovens, hoods, filters, drains, hot boxes, steam tables, flat boxes and ceiling vents, according to schedule or as directed.
• Help maintain safety in the kitchen by clearing spills promptly, keeping all kitchen equipment, oven vents, all floor, wall, and cook surfaces, thoroughly clean. Keep the wash area organized.
• Pitch in to help with special and deep cleaning projects.
• Collect trash and take to outdoor trash container. Clean garbage cans and dumpster area.
• Put away all clean utensils; put away and rotate stock in designated areas.
• Maintain a clean, safe, and well-organized kitchen at all times.
• Perform all duties according to safety procedures, including the use of PPE.

· Maintain and promote a positive and cooperative work relationship with all hotel departments.

· Follow all procedures and policies set forth by the company, and department.

Essential Core Skills and Competencies

· Friendly individual who genuinely enjoys being around people and who can manage multiple tasks at once.

· Good listening skills, with the ability to respond quickly to needs and requests.

· Exceptional organizational skills with the ability to balance and prioritize work.

· Exceptional service orientation, with keen ability to focus and deliver on guest needs.

· Proactive approach with exceptional initiative and problem-solving abilities to ensure the highest levels of productivity and guest satisfaction.

· Have sufficient computer skills that will allow them to be able to use, in a proficient manner, all company issued software programs implemented.

· Highly motivated and detail-oriented self-starter.

· Able to perform routine work or the same task over and over again.

· Able to communicate effectively with guest, team members and management in English.

· Ability to understand and comply with proper cleaning techniques.

· Ability to take direction and follow instructions.

· Ability to work effectively as an independent contributor, and as a part of a collaborative team.

· Ability to multi-task and effectively manage numerous priorities within a fast-paced environment.

· Consistently at work and on time.

Supervisory Responsibilities:

· None

Work Environment:

· Work is performed in a fast paced, high pressure kitchen environment.

· Exposed to hot ovens, grills and gas stoves.

· Exposed to extremely hot water and steam.

· Exposed to sharp objects.

Physical Demands:

· Ability to go up and down stairs often during shift, sometimes with large, heavy items.

· Must have vision ability to see minute objects at arms length, to read meters and controls. 

· Must have finger, hand and upper body dexterity to operate food machinery, grasp dishes, push, pull, carry and lift racks, carts, and large trash bins. 

· Must be able to lift, push, pull and carry up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. 

· Continuous standing - during preparation, during service hours or during expediting. 

· Must have moderate hearing to hear customers, supervisors, and communicate with other staff. 

· Must have moderate comprehension and literacy to read use records and all special requests.

· Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. 

· Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks. 

· Regularly required to stand, walk, kneel, crouch, bend, squat, reach & retrieve items from above head.

· Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Expected Work Hours and Location:

· Work is any time during operational hours to include morning, nights, weekends, and holidays.

· Possibility of working weekly hours work to extend beyond 40.

· One Location – Bradford House

Education and Experience:

· High School diploma or equivalent.

· 1+ years of prior culinary experience.

· Safety training and any required food handling certificates.

· Understanding of various cooking methods, ingredients, equipment and procedures.

· Familiarity with hospitality industry and the workings of an industrial kitchen.

Other Eligibility Qualifications:

· Legally eligible to work in the United States.

· Strong computer skills.

· Able to read and speak the English language well.

· Able to pass a background check and pre-employment drug screening.

· Reliable transportation.

Pay:

· $14.00-$17.00 per hour depending on experience

Hours:

· Mid and PM shifts available.

Employee Discounts:

· Restaurant: All employees will receive 50% off food for themselves and 30% off food for up to five (5) guests. The employee must always be accompanying their guest. No alcohol is discounted for employees or their guests ever.

· Hotel: All employees will receive 35% off the posted Best Available Rate for a maximum number of 10 room nights per calendar year. The employee may stay themselves or offer to a friend or family member.

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