Job Purpose or Objective(s): Prepares and cooks menu items for sale and serves guests in a manner that ensures guests have a favorable dining experience. You will report to the F&B General Manager/F&B Manager.
Primary Tasks:
Provide food service that meets SOP standards for ingredient quantity, quality, safety, and consistency. Maintain knowledge of all product offerings. Ensure fast service with all food prepared correctly and promptly.
Prepare food items per menu and recipes mixing and measuring ingredients according to recipe, using variety of ingredients and kitchen tools, utensils, and equipment.
Operate kitchen equipment including ovens, broilers, grills, roasters, and steam kettles to obtain best results.
Clean and sanitize work area and food preparation equipment; wash and dry dishes and other cooking utensils used in preparing food according to standards.
Greet customers always being pleasant and serve meals to guests using Guest Service Standards to achieve ultimate guest experience.
Comply with food safety programs and behaviors to minimize employee and guest injury and illness including hand washing, sanitation, food handling/storage and time and temperature controls.
Operate a cash register, receive payment for meals and issue change, and issue receipt or ticket to customer.
Ensure the dining room, lobby and service areas are clean, stocked and visually appealing, keep the floor area clean and free of debris.
Re-stocking dining room tables, service stations, & condiment stations following established standards.
Perform other duties as may be assigned.
MINIMUM
- Ability to acquire and maintain Food Handler’s Certification
- Ability to follow standardized recipes
- Accuracy and speed in accomplishing assigned tasks
- Ability to handle cash responsibly
- Ability to calculate basic math functions as they relate to POS cash/credit transactions, cash reconciliation and product inventory
- Works well independently, and cooperatively in a team environment
