BASIC PURPOSE :
Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
ESSENTIAL FUNCTIONS :
- Prepare food of consistent quality following recipe cards and production and portion standards, per orders from servers. (60%)
- Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%)
- Date all food containers and rotate as per the Standard Operating Procedure (SOP), making sure that all perishables are kept at proper temperatures. (5%)
- Check pars for shift use; determine necessary preparation, freezer pull and line set up. Note any out- of stock items or possible shortages.
Assist in keeping buffet stocked. (10%)
- Return all food items not used on next shift to designated storage areas, being sure to cover / date all perishables. (5%)
- Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per Standard Operating Procedure (SOP). (3%)
NON-ESSENTIAL FUNCTIONS : (5%)
Assist in prep work of vegetables and condiments as required for the next shift. (2%)
Knowledge and Skills :
Education : High School education or equivalent experience
Experience : Minimum 5-years food service or related work
Skills and Abilities :
Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Personnel Issues :
- Abide by payroll, procedures (punch in / punch out) and rules of conduct as stated in the AltaMont employee handbook.
- Demonstrate a working knowledge of all hotel safety and security procedures as required to maintain a secure and safe environment for employees as well as guests.
- Report any unusual occurrences and / or request to the immediate supervisor / MOD
- Read and abide by all the regulations and rules of conduct stated in the employee handbook
ENVIRONMENT
Physical Job Requirements
for essential functions only)
Lifting / Pushing / Pulling / Carrying Describe the type(s) of required lifting, pushing, pulling, and / or carrying to include objects, weights and frequency.
Position regularly involves lifting food cases and metros weighing up to 70lbs. Pushing and pulling carts is required.
No lifting / Pushing / Pulling / Carrying Required
Bending / Kneeling Describe the type(s) of required bending and / or kneeling to include when, why and how often
Regular bending to lift items and supplies. No kneeling.
No Bending / Kneeling required
Mobility Describe the type(s) of mobility required to include distances and % of time involved
Regularly moves around the kitchen.
Stationary Position
Continuous Standing Describe the reasons to include time period and frequency
To complete a task, may be stationary for short period of time.
No Continuous Standing Required
Climbing Stairs : Up to approx. steps % of
Climbing Ladders : Up to approx. feet % of
X No Climbing Required
Driving Describe type of vehicle, distances, % of time involved and frequency
X No Driving Required
Work Environment Inside : 100 % of 8-hour shift
Work Environment Outside : % of
Describe any abnormal temperature exposures :
ENVIRONMENT
Physical Job Requirements
for essential functions only)
Hearing : Critical Moderate X Minimal
Explain : Need to hear equipment timers and communicate with other staff
Vision : Critical X Moderate Minimal
Explain : Check quality and portions of food.
Speech : Critical Moderate X Minimal
Explain : Communicate with kitchen staff
Literacy : Critical X Moderate Minimal
Explain : To read recipe cards and procedures
Chemicals / Agents Describe any chemicals / agents to include what they are, warnings and frequency of use.
Grease strip- once / month; bleach all day; grease cutter-once / week; lime away-once / week WARNING- keep off skin, away from eyes, don't swallow, no prolonged inhaling
No Chemicals / Agents Used.
Protective Clothing Type : Hair restraint / hat, gloves, apron, safety shoes
Approx. 100 % of 8 hour shift
Time period)
None Required.
Equipment Operation List type of equipment and frequency of use.
Deep fryer-all day; broiler-60%; stove-all day; steamer-all day; food processor-50%; mixer-25%; slicer-25%; oven-all day;
steam table-all day; tilt kettle-15%; waffle iron-10%; flat top grill-60%
None Required.
Other Considerations
None.
Additional Information
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