Job Description: Responsible for ensuring food preparation within the kitchen including the quality, production, and cleanliness.

Work Environment: 

• Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures.

• Exposure to Food and Beverage hazardous cleaning chemicals.

• Exposure to food items and beverages.

Physical Requirements:

• Crouching (Bend at knees): Frequently. Lift heavy objects, put supplies away, reach lower shelving in walk-ins supplies shelves.

• Stooping (Bend at waist): Frequently. Lifting, working outside of office, demonstrating cooking techniques, putting supplies away and preparing food for bequests or on the line.

• Twisting/Turning (Knees, waist, neck): Frequently. Answering the telephone, cooking food, reaching to place or retrieve supplies, product, performing line positions.

• Climbing: Occasionally. Place or retrieve product, stair climbing.

• Balancing: Occasionally. Carrying supplies, product, working near hot equipment.

• Reaching (Overhead/extension): Frequently. Working the line, reaching for objects, supplies.

• Fingering/feeling: Frequently. Spices, foods.

• Handling/Grasping: Frequently. Supplies, knife, slicer, utensils, sauté pans water faucets.

• Pushing/Pulling: Average weight: Occasionally. Racks, carts, weighting approximately 5-100 pounds for approximately 30 yards. Maximum weight: Occasionally 100 pounds.

• Lifting/Carrying: Average weight: Frequently. Product weighting 1 to 35 pounds approximately 100 feet. Maximum weight: Occasionally 50 pounds.

• Smell: Constantly. Detect potential hazards and odors.

• Tasting: Frequently. Assurance of food quality and consistency

Duties and Responsibilities:

• Assisting in the proper utilization of excess food product for lowest possible attainable food cost.
• Set up and maintain stock of food-preparation line.
• Prepare food as required.
• Attend required meetings.
• Keep work areas clean and organized.
• Be extremely courteous to all customers and fellow employees.
• Report unsafe conditions to your supervisor immediately.
• Maintain hotel equipment in proper working conditions.
• Any other duties assigned by your immediate supervisor.

Knowledge and Skills:

• Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.

• Contributes to team results.

• Deals with change effectively.

• Develop an understanding of all VGSOP’s and LSOP’s pertaining to Food and Beverage and effectively adhere to and/or put those policies into practice.

Experience and Qualifications:

• Minimum of 1 year is preferred

• Food Handlers Certification

• Must be knowledgeable of plate presentations and preparations of all menu items.

• Good personal cleanliness.

• Able to follow directions/recipes.

• Ability to follow safety guidelines.

• Professional behavior, able to work for long periods of time.

• Ability to work under pressure in a fast-paced environment.