Culinary - Banquets - Apprentis

As an integral part of a team, the Apprentis is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to assisting in production prepping, set up and provide quality service in all areas of food production for menu items and specials in the designated in banquets and other outlets in accordance with standards and plating guide specifications.  Maintain organization, cleanliness and sanitation of work areas and equipment.

ESSENTIAL FUNCTIONS 

Prepare required tools, equipment, and supplies for your scheduled shift.

Inspect the cleanliness and working condition of all tools, equipment, and supplies.  

Clean and sanitize work areas that will be in use.

Obtain morning and afternoon requisitions from storeroom.

Assist banquet chef with prepping, cooking, helping execution of plated and buffet menu.

Work in carving/action stations.

Complete all tasks assigned in a timely manner.

Work in other kitchen outlets when needed.  

Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Assist with resolving guest complaints, ensuring guest satisfaction.

Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

Arrive to work on time and be ready to work at your workstation at the scheduled starting time

Perform all other duties as may be required or assigned.

SUPERVISORY REQUIREMENTS

Reports To:         Banquet Event Chef & Chef de Cuisine

Supervises:        None  

EDUCATION/EXPERIENCE

High school diploma or equivalent vocational training certificate.

1 year experience desirable as a Prep Cook at a Hotel kitchen or Restaurant.

LICENSES/CERTIFICATIONS

Food handling certificate desirable

KNOWLEDGE, SKILLS, & ABILITIES

Ability to anticipate guest needs; respond promptly and acknowledge all guests.

Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.

Must be highly organized, detail-oriented and have the ability to multi-task.

Ability to maintain positive guest relations at all times.

Ability to expand/condense recipes.

Comprehend and follow recipes.

Knowledge of pans and carving item pars

Compute basic arithmetic.

Fluency in English both verbal and non-verbal, as well as French Culinary Terms

PHYSICAL DEMANDS

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to exert physical effort to transport up to 50 pounds.

Ability to endure various physical movements throughout the work areas.

Ability to reach 5 feet.

Maintain a stationary position for up to 8 hours throughout work shift.

WORK ENVIRONMENT

Main Kitchen, Outlet Kitchens, Stewarding areas.

Indoor, air conditioned office

Indoor/Outdoor, non-air conditioned

Exposure to variable temperature conditions.

Exposure to variable noise levels.

Exposure to dust, chemicals, fumes, mites, and/or odor hazards.