Saute / Prep / Line Cooks

POSITION PURPOSE:

Responsible for setting up, prepping, sautéing, serving and maintaining the food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings and other food items prepared during his/her shift

ESSENTIALFUNCTIONS:

            Prepares all food items, for banquets and the outlets, according to menu specification standards and/or as specified on the guest check.  This includes fried items, sandwiches, salads, desserts, etc.

            Prepares workstation at the start of the shift and tears down the station at the end of the shift.  Ensures proper storage of left over products.  Prepares requisition for supplies and prep list for food items for production in the workstation.

            Keeps work area clean and organized.  Cleans and sanitizes entire work area at the end of the shift.  Ensures all equipment in working areas are clean and in proper working condition.

SUPPORTIVEFUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of 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.

OTHER:

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 including holidays and weekends.

All employees are required to comply fully with the rules and standards set forth by Hilton Marco Island Beach Resort & Spa, Olshan Properties and Hilton Hotels Corporation.