Two years of cooking experience required.
Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared in Sandcastles Kitchen.
Prepares all sautéed food items according to standard sauté recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
Maintains rotisserie station.
Prepares daily requisitions for supplies and food items for production.
Reads and employs math skills to follow recipes.
Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items. Contact Chef with any discrepancies.
Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
At all times keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Reports any malfunctions to supervisor.
Regular attendance in conformance with the standards, which may be established by Hilton from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
Upon employment, all employees are required to fully comply with Hilton rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Specific Job Knowledge, Skill and Ability
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.
Good working knowledge of the fundamentals of broiler, sauté and fry cooking.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Ability to read, write, speak and understand the English language in order to complete requisitions, read recipes and communicate with other employees.
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs.
Ability to perform duties in confined spaces.