-Prepares food items, such as salads, soups, sauces, meats, and
vegetables according to prescribed recipes and guidelines.
-Reads menu to estimate food requirements and requisitions food
-Adjusts thermostat controls to regulate/maintain appropriate
temperature of ovens, broilers, grills, roaster and steam
-Measures and mixes ingredients according to recipe using a variety
of kitchen utensils and equipment such as blenders, mixers,
grinders, slicers, and knives.
-Observes and tests foods being cooked by tasting, smelling, and
piercing with fork to observe that it is cooked. Uses thermometer
to ensure food is cooked/maintained at proper temperature.
-Carves meats, portions food onto serving plates, adds gravies and
sauces and garnishes servings.
-Washes, peels, cuts and shreds vegetables and fruits to prepare
them for use.
-Follows all standard food handling, sanitation and health
department guidelines. Ensures compliance with federal, state,
local and company health, and safety.
-Must wear non-slip, oil resistant shoes. Follows all safety
policies and procedures. Acts on reports of potential safety issues
or whenever observed and takes immediate action to resolve in
emergency situations. OSHA laws require the use of Personal
Protective Equipment (PPE) when performing work duties that have
the potential of risk to your health or safety. Team members will
be trained in the proper use and care of assigned PPE if
applicable. The hotel provides the required PPE. Team member has
responsibility to report defective, damaged or lost PPE or
equipment that does not fit properly to their Manager. Maintains
strict compliance with hotel's Hazardous Material (HAZMAT) program
and familiarizes self with current MSDS.
-Reporting to work as scheduled (on time and on regular basis) is
an essential function of the job.
-Assists in controlling all food products, leftovers, waste and
-Cleans and sanitizes equipment, wares, walls, and floors in
kitchen, walk-in coolers and all storage areas as directed.
Maintains work area in clean and organized manner.
-Prepares work area for next service period, including emptying
-Notifies management of unsafe conditions, needed maintenance of
any equipment and any accidents.
-Six months prior food prep experience preferred. Culinary degree
or training desired.
-Possess a basic knowledge of food preparation, professional
cooking and knife handling skills.
-Requires ability to perform basic math skills such as addition,
subtraction, multiplication and division.
-Ability to read and comprehend simple instructions, recipes, short
correspondence and memos.
-Completes required training as scheduled.
-Due to the cyclical nature of the hospitality industry, team
members may be required to work varying schedules to reflect the
business needs of the hotel. Work schedules will include working on
holidays, weekends and alternate shifts.
-Must have a valid current Food Handlers Card or willingness and
ability to obtain one within 30 days of employment.
-Must know all applicable health standards.
-Must maintain a clean appearance and professional demeanor.
While performing the duties of the job the team member regularly
stands and walks for sustained periods of time. Works at a quick
pace, maneuvering between activities occurring simultaneously. The
team member regularly grasps objects such as plate ware and food
trays. The team member frequently feels the temperature of objects
such as extremely hot glassware and plate ware. The team member
regularly reaches by extending hand(s) and arm(s) in any direction
while serving and performing other essential functions of the job.
The team member occasionally stoops, kneels and crouches. The team
member frequently talks when communicating with guests and/ or
kitchen staff. The team member frequently needs to hear voices
while taking orders and interacting with guests and/or kitchen
staff. The team member is frequently alerted of a coworker's
presence from behind to avoid accidents. The team member tastes all
dishes each day to be able to relay menu information to guests
and/or servers. Many aromas and smells are present in the kitchen
and dining areas. Balance is frequently required to prevent falling
when walking, standing, moving or carrying plates, beverages and
food items. The team member occasionally pushes and pulls carts and
furniture. Lifting is regularly required to prepare dining areas,
serve food and beverages. Exerts up to 50 pounds of force
occasionally, and/or up to 20 pounds of force frequently, and/or up
to 10 pounds of force constantly to move items such as plates,
coffee trays and dishes. Frequently transports food or trays while
walking. The team member is required to have close visual acuity to
prepare and cook food and move around the kitchen. The team member
is required to have visual acuity to determine the accuracy,
neatness, and thoroughness of the work assigned.
The team member is subject to environmental conditions found
working inside. The team member is occasionally subject to extreme
heat, with temperatures above 100 degrees while moving around in
the kitchen. Occasionally subject to extreme cold when working in
refrigerated areas. The team member is occasionally subject to loud
noise while working in or around the kitchen areas. The team member
is subject to hazards which includes proximity to moving mechanical
parts, equipment found in kitchens and food service areas, sharp
objects, and exposure to cleaning chemicals. Oth er hazards may
include slick floors and hot plate ware or glassware. The team
member is occasionally subject to atmospheric condition such as
fumes, odors, or dusts. The team member is required to function in
crowded or narrow aisles, passageways or work areas in the
Pas--a Hotel & Spa and Tanner's is an equal opportunity employer