Department: Kitchen
Supervisor Title: Restaurant manager, Banquet supervisor, Assistant General Manager, General Manager
ESSENTIAL FUNCTIONS:
Serve meals prepared for banquet and restaurant guests. Check to ensure consistency of product to the guest. Visually inspect, select and use proper dish set-up specified on banquet function sheet.
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 supervisor based upon the particular requirements of the company.
- Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor.
- Keep floors dry and clean to avoid slip/fall accidents.
- Perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills, etc.
PHYSICAL REQUIREMENTS:
Sitting rarely
Walking frequently
Climbing stairs occasionally
Standing constantly
Crouching/bending/stooping occasionally
Reaching occasionally
Grasping frequently
Pushing/pulling occasionally
Near vision constantly
Far vision frequently
Hearing constantly
Talking constantly
Smell constantly
Taste constantly
Lifting/carrying up to 50+lbs.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
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 without reasonable accommodation.
- Good working knowledge of accepted standards of sanitation.
- Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members.
- Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.
- Ability to stand and to work continuously in confined spaces.
- Ability to perform duties within extreme temperature ranges.
SAFETY REQUIREMENTS
Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.
QUALIFICATION STANDARDS
EDUCATION
Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary or apprenticeship program preferred.
EXPERIENCE
Restaurant serving experience required. Prior hotel and restaurant serving experience preferred.
LICENSES OR CERTIFICATES
Ability to obtain any government required licenses or certificates such as ServeSafe.
GROOMING/UNIFORMS
All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.
