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


INDBOH