Marriott International, Inc. is a leading global lodging company with more than 6,000 properties in 122 countries and territories, reporting revenues of more than $17 billion in fiscal year 2016. Founded by J. Willard and Alice Marriott and guided by family leadership for nearly 90 years, the company is headquartered outside of Washington, D.C. in Bethesda, ...
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POSITION SUMMARY
- Our jobs aren’t just about mixing drinks. Instead, we want to build an experience that is memorable and unique. Our bartenders have the basics down, but are constantly on the look-out for new trends, micro-local offerings, and guests’ evolving needs. They are not just a beverage enthusiast, but also the host of the space. Their role goes beyond the bar itself to take ownership of guest service more broadly and do what needs to be done. Bartenders will use their knowledge and expertise to make the bar look and function flawlessly. They will build relationships with others across the hotel and in the community, to anticipate and deliver on our guests’ needs. They should be passionate about the guest service experience, but also have an eye for detail – from the money that moves through their hands, to the information they provide to guests, to the quality of their drinks.
- No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, protecting company assets, maintaining confidentiality, and ensuring your uniform and personal appearance are professional. Bartenders will be on their feet and moving around (stand, sit, or walk for an extended period of time) and taking a hands-on approach to their work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Bartenders – to get it right for our guests and our business each and every time.
PREFERRED QUALIFICATION
- Education: High school diploma or G.E.D. equivalent.
- Related Work Experience: At least 1 year of related work experience.
- Supervisory Experience: No supervisory experience.
- License or Certification: None
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POSITION SUMMARY
- First impressions are everything. When guests arrive at our hotels, we want that impression to be memorable. The same goes for departures. When guests leave, we want them to go with a smile and a feeling that we were there for them throughout their stay. We want to build an experience that is memorable and unique from start to finish. Our Guest Arrival Experts take the initiative to deliver a wide range of services that guide guests through their arrival and departure experiences. They are empowered to move about their space and do what needs to be done. Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Arrival Expert makes transactions feel like part of the experience.
- No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, maintaining confidentiality, protecting company assets, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Arrival Experts will be on their feet and moving around (stand, sit, or walk for an extended time) and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing more than 75 pounds with assistance.. Doing all these things well (and other reasonable job duties as requested) is critical for Guest Arrival Experts – to get it right for our guests and our business each and every time.
PREFERRED QUALIFICATIONS
- Education: High school diploma or G.E.D. equivalent.
- Related Work Experience: Related work experience.
- Supervisory Experience: No supervisory experience.
- License or Certification: None
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- Assists in leading the property’s segmented sales effort (e.g., group, transient, association, corporate, etc.) and assists in the implementation of the segment sales strategy and achieving segment revenue goals, property revenue goals and guest and employee satisfaction. Conducts all day-to-day activities related to the sales function with a focus on building long-term, value-based customer relationships that enable achievement of property sales objectives. Achieves personal booking goals.
CANDIDATE PROFILE
Education and Experience
- 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 3 years experience in the sales and marketing or related professional area.
OR
- 4-year bachelor's degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area.
CORE WORK ACTIVITIES
Developing & Executing Sales Strategies
- Works with sales leader to ensure understanding of sales strategy and effective implementation of this strategy for the segment.
- Assists in the development, implementation and sustaining of aggressive solicitation program focused on increasing business.
- Works with management team to create and implement a sales plan addressing revenue, customers and the market for the segment led by the DOS.
- Assists with the development and implementation of promotions, both internal and external.
Maximizing Revenue
- Provides positive and aggressive leadership to ensure maximum revenue potential (e.g., sets example with personal booking goals).
- Recommends booking goals for sales team members.
Managing Sales Activities
- Approves space release for catering to maximize revenue (DOS, Group) in the absence of a Business Evaluation Manager.
- Participates in sales calls with members of sales team to acquire new business and/or close on business.
- Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).
Analyzing & Reporting on Sales and Financial Data
- Analyzes market information by using sales systems and implements strategy to achieve property’s financial room and catering goals.
- Assists Revenue Management with completing accurate six period projections.
- Reviews sales and catering guest satisfaction results to identify areas of improvement.
Ensuring Exceptional Customer Service
- Displays leadership in guest hospitality, exemplifies customer service and creates a positive example for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Meets with guests during pre- and post-convention meetings to obtain feedback on quality of product (e.g., rooms, meeting facilities and equipment, food and beverage), service levels, execution against contract and overall satisfaction.
- Empowers employees to provide excellent customer service.
- Observes service behaviors of employees and provides feedback to individuals and/or managers.
Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement.
- Ensures that a customer recognition program is in effect throughout Sales.
- Executes and supports the company’s Customer Service Standards and property’s Brand Standards.
- Participates in and practices daily service basics of the brand.
- Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event.
- Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company.
- Gains understanding of the property’s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event.
Building Successful Relationships
- Develops and manages relationships with key stakeholders, both internal and external.
- Works collaboratively with off-property sales channels (e.g., Event Booking Center, Market Sales, GSO) to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative.
- Works with Human Resources, Engineering and Loss Prevention to ensure compliance with local, state and federal regulations and/or union requirements.
- Attends customer events, trade shows and sales missions to maintain, build or develop key relationships with GSO Managers and customers.
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POSITION SUMMARY
- Our jobs aren’t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique – with food and drinks on the side. Our F&B Service Experts take the initiative and deliver a wide range of services to make sure that guests enjoy their meal. Whether setting tables, communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the F&B Service Expert makes transactions feel like part of the experience.
- No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Doing all these things well (and other reasonable job duties as requested) is critical for F&B Service Experts – to get it right for our guests and our business each time.
CRITICAL TASKS
Guest Relations
- Address guests' service needs in a professional, positive, and timely manner.
- Welcome and acknowledge each guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
- Anticipate guests' service needs, including asking guest questions to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.
- Thank guests with genuine appreciation and provide a fond farewell.
- Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process to resolve issues, delight, and build trust.
- Engage guests in conversation regarding their stay, property services, and area attractions/offerings.
- Assist other employees to ensure proper coverage and prompt guest service.
General Food and Beverage Services
- Maintain cleanliness of work and guest areas by clearing, collecting and returning food and beverage items to proper area.
- Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.
- Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
- Set tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.
- Pick-up trays and clean tables as needed to ensure a clean dining area.
- Follow appropriate procedures for serving alcohol, follow local Training & Guidance.
- Thank every guest upon departure, invites them to return, and wishes them a fond farewell.
- Retrieve and deliver food and beverage orders in a timely manner.
- Perform other reasonable duties as requested.
- Coordinates with the respective kitchens to ensure guests’ orders are delivered.
Beverage/Coffee Cart
- Inspect the cleanliness and presentation all china, glass, and silver prior to use.
- Cash/Bank Handling
- Record transaction in MICROS or similar system at time of order.
- Process all payment methods in accordance with Accounting procedures and policies.
- Follow property control audit standards and cash handling procedures (e.g., blind drops).
- Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
- Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
- Transport bank to/from assigned workstation, following security procedures.
- Set up and organize cashier workstation with designated supplies, forms, and resource materials; and always maintain cleanliness of workstation.
Closing
- Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.
Steps of Service
- Present physical and accurate check and process payment, adhering to all cash handling and credit policies/procedures including added and received gratuity.
- Check in with guests to ensure satisfaction with each food course and/or beverages.
- Answer questions on menu selections and check with kitchen staff whenever additional clarification is necessary.
- Communicate with the kitchen regarding the length of wait for food items, recook orders, and product availability.
In-Room Dining/Room Service
- Take room service orders over the phone, answering any questions regarding the menu, inputting order into appropriate system, upselling, following method of payment policies, reading back the order to confirm its accuracy, and providing expected delivery time.
- Place and log call backs for room service orders within appropriate time frame to ensure guest satisfaction.
- Notify guests and management of delays in service delivery.
Assists Management
- Communicate with guests, other employees, or departments to ensure guest needs are met.
Communication
- Speak to guests and co-workers using clear, appropriate and professional language.
- Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
Working with Others
- Support all co-workers and treat them with dignity and respect.
- Develop and maintain positive and productive working relationships with other employees and departments.
- Partner with and assist others to promote an environment of teamwork and achieve common goals.
Quality Assurance/Quality Improvement
- Comply with quality assurance expectations and standards.
Safety and Security
- Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
- Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
- Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
- Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
- Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
- Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
- Complete appropriate safety training and certifications to perform work tasks.
Policies and Procedures
- Protect the privacy and security of guests and coworkers.
- Follow company and department policies and procedures.
- Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
- Maintain confidentiality of proprietary materials and information.
- Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
- Perform other reasonable job duties as requested by Supervisors.
- Follow the requirements and tasks as defined in EMEA Food & Beverage Cashiering SOP if associate handles cash.
- Comply with the requirements of the Marriott Cashiering Responsibilities/Petty Cash Fund and Cashier Overage/Shortage SOPs.
CRITICAL COMPETENCIES
Interpersonal Skills
- Customer Service Orientation
- Teamwork
- Interpersonal Skills
- Diversity Relations
Communications
- Communication
- Listening
- English Language Proficiency
Personal Attributes
- Dependability
- Presentation
- Positive Demeanor
- Integrity
- Safety Orientation
- Stress Tolerance
- Adaptability/Flexibility
Organization
Personal Attributes
PREFERRED QUALIFICATIONS
Education
- Higher Education, Diploma or equivalent
Related Work Experience
- At least 1 year of related work experience
Supervisory Experience
- No supervisory experience is required
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POSITION SUMMARY
- Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
- Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
Safety and Security
- Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
- Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
- Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
- Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
- Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
- Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
- Complete appropriate safety training and certifications to perform work tasks.
Policies and Procedures
- Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
- Follow company and department policies and procedures.
- Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
- Protect the privacy and security of guests and coworkers.
- Perform other reasonable job duties as requested by Supervisors.
Guest Relations
- Assist other employees to ensure proper coverage and prompt guest service.
- Address guests' service needs in a professional, positive, and timely manner.
Communication
- Speak to guests and co-workers using clear, appropriate and professional language.
- Talk with and listen to other employees to effectively exchange information.
- Provide assistance to coworkers, ensuring they understand their tasks.
Working with Others
- Support all co-workers and treat them with dignity and respect.
- Partner with and assist others to promote an environment of teamwork and achieve common goals.
- Develop and maintain positive and productive working relationships with other employees and departments.
Quality Assurance/Quality Improvement
- Comply with quality assurance expectations and standards.
Physical Tasks
- Stand, sit, or walk for an extended period of time or for an entire work shift.
- Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
- Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
General Kitchen
- Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
- Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
- Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
- Ensure the quality of the food items and notify manager if a product does not meet specifications.
- Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
- Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
- Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
- Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
- Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
- Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).
- Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
- Inform Chef of any excess food items that can be used in daily specials or elsewhere.
- Maintain food logs for all food products (e.g., production charts).
Sanitation and Maintenance
- Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
- Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
- Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
- Disassemble and assemble kitchen equipment following safety procedures when cleaning.
Kitchen Tools & Equipment
- Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
- Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.
Food Preparation
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
- Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
- Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
- Prepare special meals or substitute items, where possible, to satisfy guest requests.
- Regulate temperature of ovens, broilers, grills, and roasters.
- Pull food from freezer storage to thaw in the refrigerator, according to freezer pull chart.
Set-up
- Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.
- Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
- Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.
Banquet/Buffet
- Breakdown work station and return and label back-up items according to proper food handling procedures.
Maintenance, Sanitation, and Cleaning Activities
- Ensure food storage areas are clean.
Interpersonal Skills
- Team Work
- Interpersonal Skills
- Diversity Relations
Communications
Personal Attributes
- Dependability
- Stress Tolerance
- Positive Demeanor
- Safety Orientation
- Adaptability/Flexibility
- Presentation
- Integrity
- Initiative
Organization
- Multi-Tasking
- Detail Orientation
Stock and Inventory
- Food Storage and Rotation
Equipment and Tools
- Thermometer and Thermostat
- Temperature Standards
- Kitchen Tools
- Kitchen Equipment
- Cleaning Kitchen Tools/Equipment
Basic Cookery
- Cooking Standards
- Thawing Food
- Recipe
- Fish Storage
Butcher
- Protein Storage Guidelines
Set-up
Bussing
Education
- Technical, Trade, or Vocational School Degree
Related Work Experience
- At least 3 years of related work experience
Supervisory Experience
- No supervisory experience is required
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POSITION SUMMARY
- Our jobs aren’t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique – with food and drinks on the side. Our Guest Service Experts take the initiative and deliver a wide range of services to make sure that guests enjoy their meal. Whether setting tables, communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the Guest Service Expert makes transactions feel like part of the experience.
- No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Experts – to get it right for our guests and our business each and every time.
PREFERRED QUALIFICATIONS
- Education: High school diploma or G.E.D. equivalent.
- Related Work Experience: Less than 1 year related work experience.
- Supervisory Experience: No supervisory experience.
- License or Certification: None
go to method of application »
POSITION SUMMARY
- Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
- Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
Safety and Security
- Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
- Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
- Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
- Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
- Complete appropriate safety training and certifications to perform work tasks.
- Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
- Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
Policies and Procedures
- Follow company and department policies and procedures.
- Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
- Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
- Protect the privacy and security of guests and coworkers.
- Perform other reasonable job duties as requested by Supervisors.
Guest Relations
- Assist other employees to ensure proper coverage and prompt guest service.
Communication
- Speak to guests and co-workers using clear, appropriate and professional language.
Working with Others
- Support all co-workers and treat them with dignity and respect.
- Develop and maintain positive and productive working relationships with other employees and departments.
- Partner with and assist others to promote an environment of teamwork and achieve common goals.
Quality Assurance/Quality Improvement
- Comply with quality assurance expectations and standards.
Physical Tasks
- Stand, sit, or walk for an extended period of time or for an entire work shift.
- Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
- Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
General Kitchen
- Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
- Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
- Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
- Ensure the quality of the food items and notify manager if a product does not meet specifications.
- Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
- Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
- Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
- Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
- Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
- Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
Sanitation and Maintenance
- Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
- Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
- Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
- Disassemble and assemble kitchen equipment following safety procedures when cleaning.
Kitchen Tools & Equipment
- Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
- Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.
Food Preparation
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
- Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
- Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
- Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
- Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.
Set-up
- Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.
Banquet/Buffet
- Breakdown work station and return and label back-up items according to proper food handling procedures.
Interpersonal Skills
- Team Work
- Diversity Relations
Personal Attributes
- Safety Orientation
- Dependability
- Presentation
Stock and Inventory
- Food Storage and Rotation
Basic Cookery
Education
- High school diploma/G.E.D. equivalent
Related Work Experience
- At least 2 years of related work experience
Supervisory Experience
- No supervisory experience is required
go to method of application »
POSITION SUMMARY
- Our Heart of House Specialists play an important role in support of a number of vital hotel functions. At our hotels these associates may work across departments (e.g., kitchen, food and beverage) to support cleaning needs. Whether preparing fresh clean linen and spotless dining ware for guests to enjoy, operating and maintaining cleaning equipment and tools (e.g., dish washing machines, hand wash stations), or transporting dishware across the hotel, these associates do whatever it takes to get the job done.
- No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Ensure adherence to quality expectations and standards, develop and maintain positive working relationships with other employees and departments, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Report accidents, injuries, and unsafe work conditions to manager. Perform other reasonable job duties as requested by Supervisors.
CRITICAL TASKS
General Kitchen
- Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
- Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
- Receive deliveries, store perishables properly, and rotate stock.
Dishwashing Activities
- Ensure clean wares are stored in appropriate areas.
- Clean the dishwashing machine, including removing trash and spraying the inside of the machine, cleaning and unclogging the spray arms and jets, cleaning the outer surfaces of the machine and troubleshoot dishwasher malfunctions as required.
- Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink at the appropriate levels to clean dishes, ensuring the chlorine levels are between 50 and 100 parts per million and that the water temperature is sufficiently hot.
- Ensure water temperature, and chemical levels are appropriate to run the dishwashing machine, and complete proper documentation.
- Rack dirty items (silverware, plate ware, etc.).
- Sort silverware with eating surfaces facing up into separate cylinders and wash/re-wash.
- Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing.
- Spray all racked items with hot water to loosen and remove food residue.
- Breakdown dirty bus tubs.
Maintenance, Sanitation, and Cleaning Activities
- Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
- Empty trashcans, ensuring each can is clean, relined, and covered, and maintain dumpster area.
- Wash and disinfect kitchen and linen store room areas, tools, utensils and equipment.
- Clean and mop all areas in assigned departments (e.g., sink area, shelves and counters, tops of chemical bottles, outside of the dish machine, dish room door and walls, bus carts).
- Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms.
- Organize cleaning chemicals and supplies and ensure they are stored appropriately and kept separate from food products.
- Keep hand wash stations maintained (for example, supplied with soap, towels, step-on trashcan, gloves, and proper signage) and fully functional.
- Ensure proper and safe handling and storage of equipment, returning equipment to appropriate location.
Working with Others
- Support all co-workers and treat them with dignity and respect.
- Develop and maintain positive and productive working relationships with other employees and departments.
- Exchange information with other employees using electronic devices (e.g., earpieces, two-way radios, email, DECT Phones).
Safety and Security
- Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
- Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
- Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
- Follow Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS). Follow further local Training requirements & Guidance.
- Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
- Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
- Complete appropriate safety training and certifications to perform work tasks.
Policies and Procedures
- Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
- Follow company and department policies and procedures.
- Perform other reasonable job duties as requested by Supervisors.
CRITICAL COMPETENCIES
Interpersonal Skills
- Teamwork
- Diversity Relations
Personal Attributes
- Safety Orientation
- Dependability
PREFERRED QUALIFICATIONS
Education
- No Higher Education / No Diploma
Related Work Experience
- 1 year related work experience is required
Supervisory Experience
- No supervisory experience is required
go to method of application »
POSITION SUMMARY
- Our jobs aren’t just about giving guests a smooth check-in and check-out. Instead, we want to build and experience that is memorable and unique. Our Guest Experience Experts take the initiative to deliver a wide range of services that guide guests through their entire stay. They are empowered to move about their space and do what needs to be done. Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Experience Expert makes transactions feel like part of the experience.
- No matter what position you are in, there are a few things that are critical to success – creating a safe work place, following company policies and procedures, maintaining confidentiality, protecting company assets, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Experience Experts will be on their feet and moving around (stand, sit, or walk for an extended time) and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Experience Experts – to get it right for our guests and our business each and every time.
CRITICAL TASKS
Policies and Procedures
- Maintain confidentiality of proprietary materials and information.
- Protect the privacy and security of guests and coworkers.
- Follow company and department policies and procedures.
- Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
- Perform other reasonable job duties as requested by Supervisors.
Guest Relations
- Address guests' service needs in a professional, positive, and timely manner.
- Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process (e.g., LEARN, PLEASED, Guest Response, LEAP, MYSTIQUE) to resolve issues, delight, and build trust.
- Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
- Anticipate guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.
- Thank guests with genuine appreciation and provide a fond farewell.
- Assist other employees to ensure proper coverage and prompt guest service.
Communication
- Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
- Speak to guests and co-workers using clear, appropriate and professional language.
- Prepare and review written documents (e.g., daily logs, business letters, memoranda, reports), including proofreading and editing written information to ensure accuracy and completeness.
- Talk with and listen to other employees to effectively exchange information.
Working with Others
- Support all co-workers and treat them with dignity and respect.
- Develop and maintain positive and productive working relationships with other employees and departments.
- Partner with and assist others to promote an environment of teamwork and achieve common goals.
- Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.
Physical Tasks
- Enter and locate work-related information using computers and/or point of sale systems.
- Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
Documentation/Reporting
- Create and maintain computer- and paper-based filing and organization systems for records, reports, documents, etc.
Computers/Software
- Transmit information or documents using a computer.
- Enter and retrieve information contained in computer databases using a keyboard, mouse, or trackball to update records, files, reservation and answer inquiries from guests.
- Prepare letters, memos, and other documents using word processing, spreadsheet, database, or presentation software.
Office Equipment
- Transmit information or documents using mail, or facsimile machine.
- Operate standard office equipment other than computers such as telephone, typewriter, fax, photocopier, calculator, and electronic peripherals.
PREFERRED QUALIFICATIONS
- Education: High school diploma or G.E.D. equivalent.
- Related Work Experience: At least 1 year of related work experience
- Supervisory Experience: No supervisory experience.
- License or Certification: None
go to method of application »
POSITION SUMMARY
- Respond and attend to guest repair requests. Communicate with guests/customers to resolve maintenance issues. Perform preventive maintenance on tools and kitchen and mechanical room equipment, including cleaning and lubrication. Visually inspect tools, equipment, or machines. Carry equipment (e.g., tools, radio). Identify, locate, and operate all shut-off valves for equipment and all utility shut-offs for buildings. Maintain maintenance inventory and requisition parts and supplies as needed. Communicate each day’s activities and problems that occur to the other shifts using approved communication programs and standards. Display basic knowledge or ability to acquire knowledge in the following categories: air conditioning and refrigeration, electrical, mechanical, plumbing, pneumatic/electronic systems and controls, carpentry and finish skills, kitchen equipment, vehicles, energy conservation, and/or general building. Perform all surface preparation, painting, minor drywall and wood trim repair, light bulb and A/C filter replacement and the complete and thorough cleanup of the painting or repair area. Test, troubleshoot and perform basic repair on all types of equipment, plumbing (e.g., plunge toilets and unclog drains), electrical components including lamps, cosmetic items, extension cords, vacuum cleaners, internet devices, replace electrical switches and outlets, and other guestroom items. Program TV's and perform general housekeeping and engineering-related inventory duties. Use the Lockout/Tagout system before performing any maintenance work. Perform repairs on interior and exterior landscaping as well as external landscaping sprinklers. Display basic computer skills including inputting air handler schedules and making temperature changes.
- Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; and properly store flammable materials. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Adhere to quality expectations and standards. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Speak with others using clear and professional language. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and heavier lifting or movement tasks with assistance. Move up and down stairs, service ramps, and/or ladders. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Enter and locate work-related information using computers. Perform other reasonable job duties as requested.
General Maintenance
- Display basic proficiency in the following categories: air conditioning and refrigeration, electrical, mechanical, plumbing, pneumatic/electronic systems and controls, carpentry and finish skills, kitchen equipment, vehicles, energy conservation, and/or general building.
- Perform all surface preparation and painting, minor drywall and wood trim repair, light bulb and A/C filter replacement and the complete and thorough cleanup of the painting or repair area.
- Test, troubleshoot, and perform basic repair on all types of equipment, plumbing (e.g., plunge toilets and unclog drains), electrical components including lamps, cosmetic items, extension cords, vacuum cleaners, internet devices, replace electrical switches and outlets, and program TV's.
- Perform repairs on interior and exterior landscaping as well as external landscaping sprinklers.
- Perform general housekeeping and engineering-related inventory duties.
Accident Prevention and Safety
- Follow company and department safety and security policies and procedures to promote a clean, safe, and secure environment.
- Complete appropriate safety training and certifications to perform work tasks.
- Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
- Follow Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS).
- Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
- Use the Lockout/Tagout system before performing any maintenance work.
- Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
- Maintain a working knowledge of fire sprinkler and emergency power systems and be familiar with the duties and responsibilities of the Fire and Emergency Rescue Teams.
- Follow property specific procedures for handling emergency situations (e.g., Fire and Emergency Response Team, evacuations, medical emergencies, natural disasters) in order to preserve the building and its systems during the emergency and act as quickly and responsibly as possible to return the building to its normal operating status.
- Store all flammable materials in OSHA and EPA approved containment devices.
Install, Maintain, and Repair Items
- Carry all equipment (e.g., keys, phones, pager, tools, radio) in order to maintain preparedness to carry out work tasks at all times.
- Respond and attend to guest repair requests.
- Organize all painting and maintenance areas properly utilizing the appropriate methods and supplies.
- Clean all tools and equipment and return to the shop and secure in the proper area.
- Clean, lubricate, protect and otherwise maintain all tools and equipment in the hotel.
- Identify, locate, and operate all shut-off valves for equipment.
- Perform preventive maintenance in a timely manner.
Maintain Building and Property
- Clean all engineering areas as directed by Engineering Management.
- Observe energy and utilities usage in the hotel and on the grounds.
- Look for ways to conserve energy and report any ideas to the Engineering Management.
Maintain Records or Logs
- Maintain the preventive maintenance records, inspections, and rounds using a computer management system.
- Maintain a proper inventory of parts, materials, equipment, tools, and supplies necessary to perform his/her job.
- Maintain maintenance inventory and requisition parts and supplies as needed.
- Assure each day’s activities and problems that occur are communicated to the other shifts using approved communication programs and standards.
- Read, log, track and interpret readings from meters, gauges and other measuring devices in accordance with inspection and rounds procedures.
- Assist in the compilation of data for preventive maintenance inspection records.
Guest Relations
- Address guests' service needs in a professional, positive, and timely manner.
- Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
- Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process (e.g., LEARN, PLEASED, Guest Response, LEAP) to resolve issues, delight, and build trust.
- Respond to all guest complaints promptly and, if cannot remedy the situation, let the proper people know so they can follow up and try to satisfy the guest.
Communication
- Speak to guests and co-workers using clear, appropriate and professional language.
- Follow verbal or written directions pertaining to minor maintenance repairs.
- Keep supervisor updated on assignments.
- Maintain communication with supervisors to so that all needed materials, tools and supplies are available or on order.
Working with Others
- Perform daily assigned work orders and follow engineering standard operating procedures.
- Work with housekeeping staff and other departments to maintain all rooms, buildings, and property in perfect condition.
- Train and provide technical advice to other engineers as needed or requested.
- Work in a team environment and effectively interact with all levels of the organization.
Quality Assurance/Quality Improvement
- Work in a neat and efficient manner, keeping work areas clean and well organized.
- Support the improvement of engineering services that effectively address problems affecting owners, guests and employees.
- Complete all maintenance or repair assignments in a timely, safe and professional manner.
- Comply with quality assurance expectations and standards.
Computers/Software
- Transmit information or documents using a computer.
- Enter and retrieve information contained in computer databases using a keyboard, mouse, or trackball to update records, files, reservation and answer inquiries from guests.
- Create and maintain computer- and paper-based filing and organization systems for records, reports, documents, etc.
- Display basic computer skills including inputting air handler schedules and making temperature changes.
Physical Tasks
- Lift, carry, reach, bend, and climb ladders.
- Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
- Move up and down stairs and/or service ramps.
- Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
- Visually inspect tools, equipment, or machines (e.g., to identify defects).
- Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and heavier lifting or movement tasks with assistance.
- Assist with moving, lifting, carrying, and placing of objects weighing in excess of 100 pounds.
- Enter and locate work-related information using computers.
Policies and Procedures
- Participate in departmental problem solving teams.
- Protect and otherwise maintain assigned tool pouch and its tools at the discretion of the Engineering Management.
- Perform other reasonable job duties as requested.
CAnalytical Skills
- Problem Solving
- Computer Skills
Interpersonal Skills
- Team Work
- Diversity Relations
- Interpersonal Skills
- Customer Service Orientation
Communications
- Communication
- Listening
- English Language Proficiency
Personal Attributes
- Safety Orientation
- Dependability
- Integrity
- Positive Demeanor
- Adaptability/Flexibility
- Presentation
- Initiative
Physical Abilities
- Physical Strength
- Proper Lifting Techniques
- Hand-Eye Coordination
Tools and Equipment
- Personal Protective Equipment
- Hand/Power Tools
Technical Certifications and Licenses
- Valid Drivers License (preferred)
Organization
- Detail Orientation
- Multi-Tasking
- Time Management
- Planning and Organizing
Education
- High school diploma or G.E.D.
Related Work Experience
- Some experience in general maintenance, exterior and interior surface preparation and painting. Experience in hotel engineering/maintenance a plus.
Supervisory Experience
- No supervisory experience is required
go to method of application »
POSITION SUMMARY
- Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
- Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
CRITICAL TASKS
Safety and Security
- Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
- Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
- Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
- Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
- Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
- Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
- Complete appropriate safety training and certifications to perform work tasks.
Policies and Procedures
- Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
- Follow company and department policies and procedures.
- Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
- Protect the privacy and security of guests and coworkers.
- Perform other reasonable job duties as requested by Supervisors.
Guest Relations
- Assist other employees to ensure proper coverage and prompt guest service.
- Address guests' service needs in a professional, positive, and timely manner.
Communication
- Speak to guests and co-workers using clear, appropriate and professional language.
- Talk with and listen to other employees to effectively exchange information.
- Provide assistance to coworkers, ensuring they understand their tasks.
Working with Others
- Support all co-workers and treat them with dignity and respect.
- Partner with and assist others to promote an environment of teamwork and achieve common goals.
- Develop and maintain positive and productive working relationships with other employees and departments.
Quality Assurance/Quality Improvement
- Comply with quality assurance expectations and standards.
Physical Tasks
- Stand, sit, or walk for an extended period of time or for an entire work shift.
- Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
- Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
General Kitchen
- Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
- Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
- Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
- Ensure the quality of the food items and notify manager if a product does not meet specifications.
- Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
- Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
- Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
- Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
- Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
- Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).
- Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
- Inform Chef of any excess food items that can be used in daily specials or elsewhere.
- Maintain food logs for all food products (e.g., production charts).
Sanitation and Maintenance
- Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
- Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
- Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
- Disassemble and assemble kitchen equipment following safety procedures when cleaning.
Kitchen Tools & Equipment
- Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
- Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.
Food Preparation
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
- Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
- Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
- Prepare special meals or substitute items, where possible, to satisfy guest requests.
- Regulate temperature of ovens, broilers, grills, and roasters.
- Pull food from freezer storage to thaw in the refrigerator, according to freezer pull chart.
Set-up
- Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.
- Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
- Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.
Banquet/Buffet
- Breakdown work station and return and label back-up items according to proper food handling procedures.
Maintenance, Sanitation, and Cleaning Activities
- Ensure food storage areas are clean.
Method of Application
Use the link(s) below to apply on company website.
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