Duties and requirements:

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete Opening Duties:

1. Inspect the cleanliness and working conditions of all tools, equipment and supplies.
2. Check production schedule and par.
3. Establish priority items for the day.
4. Inform the Executive Chef of any supplies that need to be requisitioned.

• Prepare all menu items following recipes and yield guides, according to departmental standards.
• Inform the Executive Chef of any foreseeable shortages before items run out.
• Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost. 

Should have 2- 3 years experience in same position.