PRINCIPAL RESPONSIBILITIES/ POSISTION PURPOSE: Responsible for maintaining and setting up food production and quality control of all food items prepared in the different kitchen stations. Maintaining a neat and clean work environment.

SUPPORTIVE FUNCTIONS:

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 company.

• Performs any general cleaning tasks using standard HPH cleaning products as assigned by supervisor
• Keep floors dry and clean to avoid slip/fall accidents.
• Performs other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.

PHYSICAL REQUIREMENTS:

Frequency Key:

Never - O hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 hours; Constant - 6-8 hours.

OTHER DUTIES

Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by HPH from time to time, is essential to the successful performance of this position.

SAFETY REQUIREMENTS:

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety:

• • Safety shoes (slip resistant)
  • Use of gloves/mitts (latex, vinyl, plastic, fabric. metal)
  • Back belts for heavy lifting
  • Aprons

Team members will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged, or lost PPE, or equipment that does not fit properly, to your Manager.

ORGANIZATIONAL RELATIONSHIPS:

Positions directly reporting to this position (titles):

None

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• • • Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
    • Good working knowledge of accepted standards of sanitation.
    • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, 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 communicates with other team members.
    • Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.
    • Ability to stand and to work continuously in confined spaces.
    • Ability to perform duties within extreme temperature ranges.

QUALIFICATION STANDARDS:

EDUCATION

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary or Apprenticeship program preferred.

EXPERIENCE: Three to five years cooking experience preferred. Prior hotel and restaurant cooking experience preferred.

LICENSES OR CERTIFICATES: Ability to obtain any government required licenses or certificates.

GROOMING/UNIFORMS: All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.