JOB PURPOSE

Prepare food of consistent quality and assist in kitchen functions.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following are specific contributions that must be developed during the training program in order to successfully complete the program and be placed in a hotel with or without reasonable accommodation:

• Prepare food of consistent quality following recipe cards and 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.

• Date all food containers and rotate as per HEI Hotels and Resorts 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. Assist in keeping buffet stocked.

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

• Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per HEI Hotels and Resorts standards.

• Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.

• Comply with attendance rules and be available to work on a regular basis.

• Perform any other job-related duties as assigned. 

QUALIFICATIONS AND SKILLS

Education and Experience

• Hotel experience preferred.

Knowledge, Skills and Abilities

• Finger/hand dexterity in order to operate food machinery with or without reasonable accommodation.

• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule with or without reasonable accommodation.

• Effective verbal and written communication skills.

• Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.