Job Description
Reporting to the Cluster Executive Sous Chef, responsibilities and essential job functions include
Responsibilities include but not limited to:
Consistently offers professional, friendly and proactive guest service while supporting fellow colleagues
Ensures consistency in the preparation of all food items for a la carte and or buffet menu according to hotel recipes and standards
Conducts daily shift briefings to kitchen colleagues
Ensures all kitchen colleagues are aware of standards & expectations
Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
Maintain and enhance the food products through creative menu development and presentation
Have full knowledge of all menu items, daily features and promotions
Actively interact with guests at tables
Balance operational, administrative and Colleague needs
Ensure proper staffing and scheduling in accordance to productivity guidelines
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assigned
Qualifications
Diploma/certification in a culinary discipline an asset
Previous experience in the culinary field
Jouneyman’s papers or international equivalent as an asset
Strong Interpersonal skills
Highly responsible and reliable
Ability to work cohesively with the team
Ability to focus on guests’ needs, remaining calm and courteous at all times
Physical Aspects of Position (include but are not limited to):
Frequent standing and walking throughout shift
Occasional lifting and carrying up to 25 lbs
Frequent kneeling, pushing, pulling, sitting
Capable of working independently
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