Circ Hotel
  • - Culinary
  • Hollywood, FL, USA
  • Full Time

Department: Food & Beverage

Accountable To: Executive Chef or Kitchen Manager

Position: Assist in preparation, cooking and presentation of food according to standard recipes for the restaurant, lounge, room service and banquet rooms

Cooking Skills/Essential Functions
Provide high-quality, attractive meals to guests in the banquet rooms, restaurant, lounge and room service
Have thorough knowledge of menus, standard recipes, and preparation methods
Prepare all food in a timely manner
Prepare attractive food displays/trays
Buffets – Set up buffet area attractively and in a timely manner; maintain full supply of items on buffet; keep serving area clean and neat; put away items and clean thoroughly at end of food periods
Operate and clean equipment properly
Promptly report all maintenance issues
Properly receive and store food and other deliveries
Adhere to all applicable Trust Standard Operating Procedures

Guest Relations Skills:
Take every opportunity to amaze the guests
Anticipate guests' expectations
Answer telephone properly, being polite, courteous and friendly
Smile, have eye contact any greet guests immediately
Maintain a well-groomed, professional appearance at all times, including uniform and nametag
Handle special requests properly
Promptly respond and resolve guest complaints

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. Associates 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, associates may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meeting is required.

Upon employment, all associates are required to fully comply with Trust rules and regulations for the safe and effective operation of the hotel facilities. Associates 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:

Cost Control Skills:

  • Prevent wasted, spoilage and shrinkage
  • Ensure proper receiving and storage procedures
  • Participate in physical inventories

 

Administrative Skills

  • Respond promptly to Executive Chef requests
  • Attend required meetings
  • Maintain a Certified Food handler designation

 

Safety and Security Skills:

  • Properly handle and account for keys
  • Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns
  • Adhere to all state and federal requirements regarding to the sale of alcohol
  • Adhere to all Health Department requirements
  • Maintain a clean and orderly work area free of hazards

 

Teamwork Skills:

  • Be enthusiastic, helpful and a positive member of the team
  • Be professional, responsible and mature in conduct and behavior
  • Be understanding of, encouraging to and friendly with all co-workers
  • Be self motivated and use time wisely
  • Communicate pertinent information
  • Respond positively to new ideas
  • Accept critical/developmental feedback openly
  • Report to work on times
  • Give adequate notice if going to miss work
  • Work schedule necessary fro proper operation of kitchen, including early mornings, evenings, weekends and holidays
  • Adhere to all work rules, procedures and policies established by the company
  • Be cross-trained and available to help other departments
  • Perform other assignments as requested by the management staff
  • Maintain open lines of communication with all departments
  • Model desired behavior

 

Physical Requirements

  • Seeing
  • Hearing – Ability to effectively take a guests order in person and over the phone
  • Speaking – Ability to relay specials, menu items and ask questions to verify order
  • Writing – Ability to write
  • Typing – Computer literate
  • Math – Ability to add and subtract
  • Walking/Standing up to 100% of the time
  • Bending – Ability to move and control one's torso so items can be picked up from a lower surface level
  • Balancing – Ability to balance dishes and large trays (up to 20 pounds)
  • Kneeling- Ability to flex legs at the knee so that individual can lower the body coming to rest on one or both knees
  • Handling – ability to grasp, hold, set down, redirect with hands, turn , control and manipulate objects
  • Reaching – Ability to stretch body and extend arms to place or secure objects at a distance above, to the side of or below the normal standing level of the individual
  • Squatting – Ability to flex legs at the knees to lower body position
  • Crawling – Ability to move about on hands and knees and/or feet by mobilizing those body parts
  • Lifting – Ability to use body parts, arms, hands, shoulders and back, to elevate an object above its previous surface level. Ability to lift 30 pounds waist high and up to 20 pounds overhead.
  • Climbing – Ability to ascend steps, ladders and other vertical and semi-vertical surfaces to reach a higher level
  • Repetitive Motion – Ability to use body parts on a regular and continuing basis to repeat the same motions for a reasonable period of time without resting.
  • Stooping – Ability to flex legs at the knees and move the upper body forward and down
  • Normal verbal and nonverbal communication, reading, writing
  • Cleaning, Cooking, Chopping, Cutting, Mixing, Mopping, Scraping, Scrubbing Stirring, Wiping

 

Knowledge Requirements
- Prior experience required
- Must have strong customer service orientation
- Must have strong team orientation




This position has been closed and is no longer available.
Circ Hotel

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