Uno Mas Saucier

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.  Other duties may be assigned.

• Monitor staff performance, product quality and production flow. Foster improvements where needed.
• Read, comprehend, and follow the daily forecasts, menus and recipes in order to produce and delegate the production of all food items for respective work area.
• Supervise staff. Participate in activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs. Direct staff in proper job functions and proper guest interaction.
• Complete food order requisitions using a computer, or pen and paper, to procure the necessary items needed for production in work area.
• Audit food storeroom items for quality, consistency and rotation. Work to control food cost and revenues. Enforce daily sanitation, hand washing and safety codes.
• Interact with hotel guests in order to provide for special requests.

• Analyze feedback from customers, make judgments and take action to implement suggestions for improvement. Maintain a productive working relationship with all customers.

KNOWLEDGE/SKILLS/ABILITIES

• Must be able to work in a productive and cohesive team environment
• Have the desire to be extremely organized and prioritize work and meet deadlines.
• Comprehend and follow supervisor’s instructions.
• Perform duties within multiple temperature ranges from hot to cold.
• Able to maintain a neat, clean and well-groomed appearance.
• Work with interruptions.
• Strong knowledge of food service industry, cuisines and beverages.
• Any combination of education, training, or experience that provides the required knowledge, skills, and abilities.
• Minimum 3 years Culinary Management experience.
• Possess excellent communication skills, both in written and oral form.
• Ability to read, write, speak and understand the English language in order to complete reports, correspondence and communicate with guests, subordinates and supervisors.
• Has the ability to effectively present information and respond to questions from groups of managers, staff, customers, and general public. 

OTHER QUALIFICATIONS

Must be a minimum of 18 years of age. Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate. Attend and participate in meetings in order to be informed of new rules, regulations and procedures and to discuss scheduling and/or other concerns of the Hotel and/or department. In addition to performance of essential functions, this position may be required to perform a combination of functions to be determined based upon the particular needs of the Hotel.

PHYSICAL DEMANDS

Lift materials weighing from 1 – 50 pounds, up to 4 feet in height, and carry items weighing up to 50 pounds at a height of 4 feet. Stand, walk, bend (at neck & waist), reach (above & below shoulder level), kneel, push/pull, twist (at neck and waist), and squat for duration of shift, walking 2-4 miles during an 8-hour shift. Simple/power grasping, repetitive use of the hands and fine hand manipulation is required to complete essential functions.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment.  The noise level in the work environment is usually loud.