Job description

JOB OVERVIEW: Coordinates activities of and directs training of cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.

REPORTS TO: General Manager.

SUPERVISES: Food & Beverage Manager, Supervisor.

WORK ENVIRONMENT:

Amalgama Restaurant, Lobby Bar, Ginger Pool Bar and Kitchen/Stewarding areas.

Job involves working:

Under variable temperature conditions (or extreme heat or cold). Under variable noise levels.

Outdoors/indoors.

Around fumes and/or odor hazards. Around dust and/or mite hazards. Around chemicals.

\

KEY RELATIONSHIPS:

Internal: Staff in Restaurant, Bars, Stewarding/Kitchen, Catering/other F&B

Services and Managers, Front Desk, Accounting, Housekeeping,

Purchasing, Human Resources and Engineering.

External: Hotel guests/visitors, and suppliers.

QUALIFICATIONS

Essential:

1. Fluency in English both verbal and non-verbal.

2. Provide legible communication and directions.

3. Food handling certificate.

4. years experience in similar position dealing with the general public.

5. Compute basic arithmetic.

5. Minimum 18 years of age to serve alcoholic beverages.

6. Ability to:

Perform job functions with attention to detail, speed, and accuracy. Prioritize and organize tasks.

Think clearly, can remain calm, and solve problems using good judgment. Follow specific directions thoroughly.

Understand guests’ service needs.

Work cohesively with co-workers as part of a team. Work with minimal supervision.

Ability to maintain confidentiality of guest information and pertinent hotel data.

Suggestively sell selected food and beverage items.

Provide clear, pleasant telephone communication with proper grammar and following scripting.

Desirable:

1. One year certificate from college or technical school; or equivalent combination of education and

experience. .

2. Restaurant service experience.

3. Certification of previous training in liquor, wine, and food service.

4. Previous Culinary training.

5. Certification in an alcoholic awareness program.

6. Certification in CPR.

7. Computer training.

8. Prior guest relations training.

9. Ability to use POS system.

10. Familiarity with food and beverage cost controls.

11. Familiarity with Sales and Marketing tools for Banquets.

PHYSICAL ABILITIES

Essential:

1. Must be able to lift up to 20 lbs. on a regular and continuing basis.

2. Endure various physical movements throughout the work areas.

3. Reach 5 inches/feet.

4. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,

listening and hearing ability and visual acuity.

5. Position requires walking and giving direction most of the working day; must be able to stand

and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary

from day to day and task to task.

6. Satisfactorily communicate with guests, management, and co-workers to their understanding.

ESSENTIAL JOB FUNCTIONS

1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and

whatever time of day.

4. Maintain positive guest relations at all times.

5. Resolve guest complaints, ensuring guest satisfaction.

6. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately.

7. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas

persons, and drunk driving.

8. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.

7. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas

persons, and drunk driving.

9. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.

10. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.

11. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.

12. Directs food apportionment policy to control costs.

13. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

14. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

15. Tests cooked foods by tasting and smelling them.

16. Devises special dishes and develops recipes.

17. Familiarizes newly hired Cooks with practices of kitchen and oversees training of Cook Apprentices.

18. Keep cooks line well stocked with food, plates and utensils.

19. Insure proper food portions are being used as per specs.

20. Neatly arrange all foods on plates according to the menu specs.

21. Become an expert on the causes of foodborne illnesses and follow all procedures to insure precautions are being taken.

22. Writes schedules, evaluates, and directs all personnel.

23. Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner.

24. Includes working the line during peak times.

25. Supervises entire kitchen staff. Also, all utility and sanitation associates and to provide supervisory guidance, aid, and counsel for all kitchen associates.

26. Ensures that all banquets are properly prepared and serviced timing, portioning and quality are most important. Ensures that proper communication takes place between banquets and the kitchen.

27. Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor, and related expenses. Learns, understands, and refers to the Standard Operating Procedures.

28. Provides for a safe work environment by following all safety and security procedures and rules.

29. Learns, understands, and knows how to operate all kitchen equipment.

30. Communicates expectations daily of Sous Chefs to ensure smooth continuous operation.

31. Ensures that prescribed cleaning schedules are followed and maintained at all times.

32. Takes immediate action on problems that are encountered in the kitchen.

33. Participates in staff and department meetings and the property MOD program.

34. Assists in the establishment of goals, standards, and objectives that will further the prestige and reputation of the organization, as well as result in a more profitable operation.

35. Assists in the establishment of goals, standards, and objectives that will further the prestige and reputation of the organization, as well as result in a more profitable operation.

36. Provides associates with the tools and equipment they need to do their jobs.

37. Maintains all use records, roast meat charts, recipe cards, etc., at all times.

38. Prepares recipe cards and picture presentation of all menu items.

39. Document pertinent information in department log book.

40. Comply with corporate mandates established by the Company.

41. Attend and participate in the training and meetings that are considered for the improvement and

performance of their functions, those required by the brand and those of compliance by law.

42. Is aware of all areas, including frontline, banquet productions, and plating. Never neglects one area for another.

43. Assures that sufficient supplies of necessary service equipment are available and maintained at all times.

44. Ensures proper staffing of the entire kitchen for adequate coverage while manhours are not wasted.

45. Physically tastes each steamed item, soup, sauce, salad dressing, vegetable, etc., to assure maximum quality and consistency. This must be done for all meal periods.

46. Ensures that adequate preparation is done for all meal periods while avoiding waste through preparation.

47. Ensures that approved recipes are followed at all times without deviation.

48. Ensures that standards pertaining to storage, rotation, production, portions, quality communicates any problem areas with recommended alternatives to the Food and Beverage Director for discussion and possible solution.

SECONDARY JOB FUNCTIONS

Attend menu and wine tastings as scheduled.

Must be able to work weekends and holidays.

Must be able to work rotating shifts.

Job Type: Full-time

Salary: $12.00 per hour

Physical setting:

• Bar

Schedule:

• Holidays
• Weekend availability

Ability to commute/relocate:

• Fajardo, PR 00738: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Work Location: One location

colinoncars.com is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, colinoncars.com provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, colinoncars.com is the ideal place to find your next job.