Reporting to the Culinary Leadership, responsibilities and essential functions include, but are not limited to:
- Arrive at your scheduled shift time, prepared to work with the required kitchen tools, and in compliance with company grooming and appearance standards.
- Attend line-up meetings with culinary leadership to review par levels, business demands, operational updates, and other information relevant to job performance.
- Maintain and follow all state, hotel, and departmental safety, sanitation, and health code regulations and requirements.
- Maintain proper daily personal hygiene, professional appearance, and workplace standards in accordance with culinary leadership and hotel policies.
- Maintain knowledge and compliance with Food and Beverage quality standards established by Culinary Leadership, Forbes, and LQA guidelines.
- Maintain complete knowledge of proper equipment use, maintenance, and sanitation, ensuring all tools are used safely and as intended.
- Report any safety hazards, maintenance concerns, or equipment malfunctions promptly to appropriate leadership.
- Complete opening and closing duties according to checklists provided by station, kitchen, or outlet leadership.
- Prepare all food items according to recipes, yield guides, and department standards, or as directed by a chef.
- Work across both hot and cold stations as required.
- Assist with hot line service and prep tasks as needed or requested.
- Perform occasional butchering, fish cutting, and portioning duties.
- Execute proper plating and presentation of dishes in accordance with chef specifications, ensuring consistency and quality.
- Review prep lists daily and communicate additional prep needs to leadership.
- Maintain daily inventory of workstation supplies and ensure all areas remain organized, labeled, and compliant with FIFO procedures.
- Assist with minor prep tasks related to assigned stations and communicate par levels for designated work areas.
- Perform service duties in an efficient, accurate, and timely manner with a strong sense of urgency.
- Communicate any operational or staffing support needs to the Chef team to ensure optimal guest service.
- Follow proper food storage procedures in compliance with Health Department and hotel requirements.
- Minimize waste and maintain established par levels according to outlet standards.
- Assist stewards as needed to support efficient cleaning and sanitation processes.
- Maintain clean, organized, and inspection-ready work areas by regularly wiping, sanitizing, and scrubbing surfaces.
- Complete closing duties according to station, kitchen, or outlet checklists.
- Review prep lists, ordering needs, and station cleanliness (including refrigeration and dry storage areas) with a Chef or leader before leaving at the end of the shift.