Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings and other food items prepared in the broiler and saute stations, as well as the grill and other stations as needed.
Regular attendance in conformance with the standards, which may be established by Pyramid Hotel Groups 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 and must be flexible to perform the scheduled needs on a consistent basis.
Upon employment, all employees are required to fully comply with Pyramid Hotel Groups 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.
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.
Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
Comply with local health department standards, i.e., safe temperatures and sanitizing solution. Keep floors dry and clean to avoid slip/fall accidents.
Perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.
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, using another combination of skills and abilities.
Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma preferred. Culinary or Apprenticeship program preferred.
Experience: 2-3 years cooking experience required. Culinary degree preferred.
Licenses or certificates: Food Handlers required.
Grooming: All employees must maintain a neat, clean and well-groomed appearance (specific standards available).
Other: Note: The hotel functions seven (7) days a week and twenty-four (24) hours per day. All employees, both management and hourly, must realize this fact and be aware that at times it may be necessary to move employees from their accustomed shift as business demands.
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