Job Description

AREAS OF RESPONSIBILITY
Organizes and maintains work areas, cooler and pantry storage for restaurant
Familiar with and enforces food safety and health guidelines
Provides input for creation of restaurant and bar menus
Completes daily food production sheets and other reports
Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift
Assists in quarterly inventories and ensures inventory is used "first in, first out" to avoid spoilage
Inspects ingredients upon delivery and before use to ensure quality
Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage
Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.
Manages kitchen staff
Relays feedback of restaurant employees to department manager
Trains kitchen staff
Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes
Works with Executive Chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage
Prepares and inspects food to maintain quality standards
Inspect orders to ensure the temperature, quality, presentation, and portion size meets restaurant standards
Assists in cutting meat, preparing food and stocking restaurant workstations
Shares food and beverage complaints with Executive Chef and works to resolve
Participates in vendor and outlet food tastings
Ensures department adheres to Radisson, hotel, local and state health, hygiene and safety policies
Works with other departments to efficiently operate restaurant kitchen
Maintains current and seasonal recipes for menu items
Aware and informed about hotel events which impact restaurant and food inventory
Reports special requests, food spoilage, and other restaurant kitchen concerns to Executive Chef
Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events
Attends stand-up, safety, and other periodic meetings in Executive Chef's absence
Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events
Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations
Gives personal attention, takes personal responsibility and uses teamwork when providing guest service
Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
Performs other duties required to provide the service brand behavior and genuine hospitality
Adheres to hotel policies and procedures
Attends work on time as scheduled
Follows hotel grooming and hygiene standards
Minimises safety hazards by following all safety rules and procedures
Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance
Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate
At all time projects a favourable image of Brand to the public