JOB DESCRIPTION

POSITION PURPOSE

Assists in the preparation, cooking and service of all food and beverage.  Supports kitchen personnel in all areas and outlets.   Helps to ensure cleanliness of the kitchen and safe operation of all equipment.  

EXAMPLE OF DUTIES

ESSENTIAL FUNCTIONS

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 percentages of time performing each functions is solely determined by the supervisor, based upon the particular requirements of the hotel.

• Performs general/routine cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
• Keep floors dry and clean to avoid slip/fall accidents.
• Perform other duties as requested, such as moving supplies and equipment, cleaning up spills, etc., to ensure safe working environment.
• Will assistant kitchen personnel in operating various kitchen posts.
• Works closely with various front of the house staff, kitchen personnel and Stewards. 
• Performs work when necessary at varying stations such as carving, grilling, action stations, plating, etc.

OTHER

• Regular attendance in conformance with the standards which have been established by the hotel from time to time is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action procedures up to and including termination of employments.  Reliable transportation is the responsibility of the employee who is also accountable for their work schedule. 
• 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.  Employees may be required to work on holidays.
• Upon employment, all employees are required to fully comply with the hotel rules and regulations for the safe efficient operation of the hotel facilities.  Employees who violate hotel rules and regulations are subject to disciplinary action up to and including termination of employment.

SPECIFIC JOB KNOWLEDGE AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job with or without reasonable accommodations, using some other combination of skills and abilities.

• Will be able to follow all safety standards including chemical usage, food handling, preparation and storage.
• Will keep up to date with and follow all sanitation standards. 
• Possess basic knowledge in all areas of cooking fundamentals including sautéing, soup/sauce making, broiling, frying, cold preparation, plating, basic butchering and baking.  Familiarity in all types of food cuisines and their preparations. 
• Possesses basic knowledge in all types of foods including meats, seafood’s and produce.  Will be able to inspect and ensure all foods are up to proper standards. 
• Will be able to follow directions and instructions.  Must have the ability to learn from others. 
• Able to effectively manage time and work under pressure when necessary. 
• Must be able to adhere to proper food temperatures for all foods hot and cold, food holding and cooking. 
• Knowledge of operating all kitchen equipment (i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.).  Sufficient manual dexterity to properly operate all types of kitchen equipment (i.e., knives, spoons, spatulas, tongs, slicers, etc.)
• Basic mathematical skills necessary to understand recipes, measurements, and portion sizes.
• Ability to read, write, listen and speak the English language in order to communicate effectively with co-workers and guests.  
• Ability to grasp, lift and/or carry or otherwise, move, rotate goods weighing a maximum of 200lbs on a continuous schedule.  Also able to lift a minimum of 50 pounds. 
• Ability to perform duties in confined spaces.
• Able to stand for long periods.
• Ability to preciously perform duties within extreme temperature ranges and situations.  Will be able to work prudently in stressful circumstances. 
• Will be able to move quickly while standing, bending or twisting. 
• Strong ability to work well with others while working harmoniously with a diverse workforce. 

QUALIFICATIONS & STANDARDS

      EXPERIENCE

• Basic cooking knowledge required.
• 1-3 years of successful work experience at a hotel or restaurant.

EDUCATION

• Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledges skills and abilities.
• Culinary schooling or related apprenticeship preferred. 

LICENSES OR CERTIFICATIONS

• None

GROOMING

• All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

Aboriginal & Torres Strait Islander people are strongly encouraged to apply.

Recrtuitment information and inquirires:  Zachariah Rivera - Talent and Culture Manager, Human Resources at 808-944-4390 or zachariah.rivera@alamoanahotel.com.