JOB OVERVIEW Prepare meals in accordance with portion and quality standards specified in recipes. Control food for a respective section(s) usage to minimize waste. DUTIES AND RESPONSIBILITIES Prepare meals for respective section(s) Fine Dining A la Carte and Event and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service in relation to the pass and pick-up of food. Organize the day’s prepping for the restaurants; line set-up and prepping. Advise supervisor of low inventory items and assist in receiving items and taking inventory as needed. Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and hotel requirements. Report all unsafe or malfunctioning equipment to supervisor. Assist in the training of kitchen team member; ensure that all cook’s duties have been performed during shift. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Banquets, Outlets and Guest Services. May occasionally interact directly with guests. Ability to perform functions with minimal supervision May assist by performing ware washer/dishwasher or other kitchen duties as needed. May assist with other duties as assigned In carrying out your duties you will follow all Company and Brand Standards This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds Remain stationary for extended periods of time Standing up and moving about the kitchen Handling food, objects, products and utensils Bending, stooping, kneeling Other: Communication skills (written and oral) are utilized a significant amount of time when interacting with the other cooks, wait staff or guests. Reading and writing abilities are utilized often when preparing meals from a recipe, or when keeping track of inventory. This person utilizes problem solving and reasoning abilities Mathematical skills, including basic math, percentages, quantities, and variances are used frequently. food service permit or valid health/food handler card as required by local or provincial government agency. Monday to Sunday, AM only