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