POSITION PURPOSE

Manage all aspects of the food production for the Cove during a shift, including food preparation according to the description.  Adhere to sanitation practices.  Work cohesively with service staff.

ESSENTIAL FUNCTIONS

• Responsible for all aspects of the food production for appropriate outlet, including food preparation and plating according to the set recipes whether outlet specific or third party vendor specifications. 
• Prepare quality food items for all guests using a predetermined method consistently and in a timely manner.  Any prep work should be done according to daily usage. 
• Set up station with predetermined mise en place required to service all outlet functions. If there is a shortage, bring to attention to the Management Team. 
• Communicate effectively with service staff regarding any questions on orders with focus on “guest first”.
• Practice sanitation and safety daily according to health department guidelines to ensure a safe guest experience.  Coolers and freezers will be maintained in a clean and organized fashion.
• Promote a team environment by effectively communicating with the opposite shift and helping your other team members.

Other:

Regular attendance in conformance with the standards, which may be established 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.  In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Grand Pacific Resort’s rules and regulations for the safe and effective operation of the hotel’s facilities.  Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

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 manager based upon the particular requirements of the hotel:

• Consult with Supervisor’s on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

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 with