Level One

• Responsibilities of Gold Key|PHR hourly Associates:

• 
  Know your job. Complete job skills training and possess a clear knowledge of the job, know property standards, listen attentively in Pre-shift and ask for clarification of assignments and expectations. Apply experience and training to accomplish tasks.
• Be on time. Follow attendance guidelines and reports to work on time, and in uniform and follow clock in and out procedures.
• Be on stage. Associates are friendly, approachable, and always willing to assist. Associates must follow property personal appearance standards, is well groomed, in uniform and practices good personal hygiene
• Serve. Conduct yourself professionally and collaboratively with Guests and fellow Associates an in accord with the company’s service culture, “The Keys to Making it Right.”
• Work smart. Understand the needs of the shift, use resources properly, complete all assignment methodically and promptly without losing attention to details.
• Use your tools. Use the approved tools and checklists to complete assigned tasks.
• Measure Up. Associate produces work that meets the standards of the department in terms of volume and quality. Associate meets goals and measures as defined by Department Leadership.
• Respect the space. Keep your work area clean and organized. Report any deficiencies promptly to your Supervisor.
• Be safe. Report unsafe work conditions or practices and safety or security violations in accordance with company policy.
• Support the Team: Cooperate with other associates and supervisors striving to create a positive work environment. Support team efforts through carrying out responsibilities in a constructive and professional manner.
• Other duties as assigned.

• Associate Responsibilities specific for this role and Department:

• 
  Responsible for ordering of all food items based on needs for the entire operation, including banquets; adjusting these figures as often as the flow of business dictates under the guidance of the sous chef at all times.
• Requests and receives competitive bids from these purveyors as scheduled and maintains up to date price information for ready departmental reference. Prices are constantly reviewed and purchases are made exactly to specification.
• Receives and inspects all deliveries to ensure daily compliance with all specifications, returns merchandise which is not acceptable and makes credit notation.
• Reviews all invoices prior to payment to ensure correct pricing from each purveyor.
• Maintains proper inventory levels according to standard PARs, emergency capability, security control and storage availability. Notifies executive chef of any anticipated shortages/overages.
• Maintains permanent pricing records for later reference.
• Records daily ordered items in purchases log.
• Is responsible for administration of all written records as required by company policy. This information being completed and furnished by shift managers. Permanent file is maintained in the chef's office for reference in estimating and is available for use by company staff during audits and inspections.
• Ensure that adequate office supplies are kept on hand to facilitate good record keeping.
• The following forms are kept on file:
• a) The carbon copies of purchase log.
• b) A copy of all meetings throughout the food and beverage area.
• Past ordering and inventory records on file up to date.
• Constantly spot checks walk-ins and freezers to ensure that inventories are maintained at adequate levels;
• Rotate food on first in first out (FIFO) basis.
• Ensures availability of food in consideration of advance preparation needs and time scheduling. Delays and run-outs are prevented.
• Dates all stock prior to placing it into walk-ins, walk-in freezer and dry good store room.
• Maintains cleanliness and organization of all walk-in boxes, walk-in freezer and dry good store room.
• Assists Executive Chef and Sous Chef in setting up a period ending inventory list, and maintaining most current pricing with help of purchase log.