<p>JOB SUMMARY:</p> <p>As a member of the hospitality team, our goal is to provide fresh, healthy, nutritious and great tasting food and beverages at reasonable prices in a clean, friendly and inviting environment. This individual will be responsible to provide friendly, responsive service to create an exceptional dining experience for all our guests. Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Each teammate's primary objective is to show our guest such a marvelous time, they will want to return.</p> <p>ESSENTIAL/PRIMARY DUTIES:</p> <p>oPromote, work, and act in a manner consistent with the mission of the Inn.</p> <p>oMonitor and observe guests dining experience to ensure guests are satisfied with the food and service and respond promptly and courteously to correct any problems.</p> <p>oCollect payments from guests.</p> <p>oWrite guests' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.</p> <p>oPrepare checks that itemize and total meal costs and sales taxes.</p> <p>oCheck guests' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.</p> <p>oServe food or beverages to guests and prepare or serve specialty dishes at tables as required.</p> <p>oPresent menus to guests and answer questions about menu items, beverages, and other restaurant functions and services</p> <p>oInform guests of menu changes and daily specials and make recommendations you genuinely feel your guests will enjoy.</p> <p>oClean tables or counters after guests have finished dining.</p> <p>oPrepare hot, cold, and mixed drinks for guests, and chill bottles of wine.</p> <p>oRoll silverware set up food stations or set up dining areas to prepare for the next shift or for large parties.</p> <p>oStock service areas with supplies such as coffee, food, tableware, and linens.</p> <p>oExplain to guests how various menu items are prepared, describing ingredients and cooking methods.</p> <p>oPrepare tables for meals, including setting up items such as linens, silverware, and glassware.</p> <p>oRemove dishes and glasses from tables or counters and take them to kitchen for cleaning.</p> <p>oAssist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.</p> <p>oPerform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.</p> <p>oBring wine selections to tables with appropriate glasses and pour the wines for guests.</p> <p>oPerform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.</p> <p>oEscort guests around property as needed.</p> <p>oDescribe and recommend items to guests.</p> <p>oThank guests for their visit and invite them to return.</p> <p>oAttend all scheduled employee meetings and offers suggestions for improvement.</p> <p>oCoordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.</p> <p>oFill-in for fellow employees where needed to ensure guest service standards and efficient operations.</p> <p>oInspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.</p> <p>oEnsure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and another kitchen equipment.</p> <p>oEnsure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.</p> <p>oKnows and complies consistently with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.</p> <p>oResponsible for the quality of products served.</p> <p>oStocks and maintains enough levels of food products at line stations to support a smooth service period.</p> <p>oHandles, stores, and rotates all food products and supplies according to restaurant policies and procedures.</p> <p>oSeason and cook food according to recipes or personal judgment and experience.</p> <p>oBake, roast, broil, and steam meats, fish, vegetables, and other foods.</p> <p>oWeigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.</p> <p>oPortion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.</p> <p>oObserve and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.</p> <p>oFollow proper plate presentation and garnish set up for all dishes.</p> <p>oWash, peel, cut, and seed fruits and vegetables to prepare them for consumption.</p> <p>oCarve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.</p> <p>oAssists in food prep assignments during off-peak periods as needed.</p> <p>oSubstitute for or assist other cooks during emergencies or rush periods.</p> <p>oCloses the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.</p> <p>oAttend all scheduled employee meetings and offers suggestions for improvement.</p> <p>oCoordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.</p> <p>oFill-in for fellow employees where needed to ensure guest service standards and efficient operations</p> <p>SECONDARY DUTIES:</p> <p>oConsult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.</p> <p>oKeep records and accounts.</p> <p>oCoordinate and supervise work of kitchen staff.</p> <p>oPrepare relishes and hors d'oeuvres.</p> <p>oEstimate expected food consumption, requisition or purchase supplies, or procure food from storage.</p> <p>oButcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.</p> <p>oPlan and price menu items.</p> <p>EDUCATION and/or EXPERIENCE:</p> <ul> <li>Skill level and education varies depending on specific job. Experience is preferred, but excited to train the right candidate. </li></ul> <p>COMPETENCY/SKILL REQUIREMENTS:</p> <p>oCash registers</p> <p>oCommercial use cutlery</p> <p>oFood Safety Certifications</p> <p>oCredit card processing machines</p> <p>oPoint-of-sale receipt printers</p> <p>oPoint-of-sale terminals and workstations</p> <p>oPoint-of-sale software</p> <p>oCommercial use:</p> <p>oblenders, grinders, slicers</p> <p>obroilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers</p> <p>ocutlery (boning knives, chefs' knives, paring knives)</p> <p>oovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)</p> <p>oCutting machinery</p> <p>oDomestic knives (cimeter knives, filet knives, utility knives)</p> <p>oFood safety labeling systems</p> <p>oPersonal computers</p> <p>oPoint of sale terminal</p> <p>oSlicing machinery</p> <p>oMenu planning software</p> <p>oInventory management software</p> <p>oRecipe cost control software</p> <p>oPoint-of-sale software Spreadsheet software (Microsoft Excel)</p> <p>SUPERVISORY RESPONSIBILITIES:</p> <ul> <li>Vary depending on department </li><li>Listed in specific Job Descriptions by title </li></ul>