BASIC FUNCTION: The Server/Cook is responsible for providing prompt, courteous service to guests while also assisting with food preparation and cooking as needed.

• ServSafe Certification (required).
• High school diploma or equivalent.
• Average knife skills and knowledge of kitchen operations.
• Previous experience in food service and preparation.
• Positive personality with a growth mindset.
• Product knowledge and attention to detail.
• High volume experience
• Reliable transportation and punctuality.
• Accountability and dedication to teamwork.

ESSENTIAL FUNCTIONS: 

Culinary Responsibilities:

• Prepare recipes adhering to the hotel’s standard guidelines.
• Assist in receiving and checking the quality and quantity of food requisitions.
• Communicate with sous chef regarding setup and food requisitions for upcoming events.
• Maintain cleanliness and proper care of kitchen equipment.
• Inspect refrigeration and dry storage for proper handling and rotation.
• Report equipment and machinery issues to sous chef.
• Ensure stations are clean and food items are properly stored at the end of each shift.
• Break down banquet functions and return reusable items to the main kitchen or cafeteria shelf.
• Adhere to sanitation and safety standards (ServSafe).

Service Responsibilities:

• Provide friendly, attentive guest service and support the front-of-house team as needed.
• Respond to guest inquiries and ensure a positive dining experience.
• Have working knowledge of liquor, beer, wine and food that is served at the property. Suggest pairings of food to wine or beer.
• Handle all checks and cash according to procedures.
• Full set up, break down, and reset dining room.

MARGINAL FUNCTIONS: 

• Take on any reasonable tasks assigned by the sous chef or management.
• Assist in other kitchen areas as required.
• Ensure knowledge of kitchen storage areas and handling/cleaning of all equipment.
• Support the execution of special menus and learn new recipes as required.

ENVIRONMENT: 

• Main kitchen with hard tile floors and a busy, noisy environment.
• Exposure to hot stoves and varying conditions, including temperature, noise levels, and air quality.
• Tasks may involve working in small areas with limited access (e.g., two-foot workspaces).
• Handling hot china and silver.