*We have internship opportunities available starting in the spring of 2025
Opportunity
Direct,
aid and produce with little supervision, food of the highest quality in the
most efficient and consistent manner to enhance guest satisfaction.
SPECIFIC RESPONSIBILITIES
Food Preparation
Prepare
all foods necessary for service to the demonstrated culinary standards. Produce
all quantities according to forecast on station production checklist to reduce
food cost.
Food Service
Prepare
all foods according to tickets, maintaining the established pace of service.
Prepare all special needs in foods requested as part of our customer focus
directives. Develop daily specials that contribute to the development of our
food program and new menus. Understand the expediter’s role in brunch, lunch
and dinner service.
Quality
Ensure
quality in all that you do. Our food is a value-added product, culinary
techniques and service are the two ingredients that our customers are paying
for above the food.  Have a knowledge of
the supervision of people and demonstrate leadership within your work group.
Have a working knowledge of checklist systems to manage the production, in
relation to forecast, and the updating of those systems as the menus change.
Set an example of leadership by your adherence to the production checklist and
demonstration of correct techniques.
Ordering and Inventory Control
Ensure that the ordering checklists are adhered to and up to date. Assure that all staff are
ordering finished pastry, fabricated meats, dry goods and produce on
established ordering sheets according to pars. Rotate all food stocks (i.e.
first in, first out). Conduct monthly inventory. Manage food production to
contribute to the budgeted monthly food cost figure of the hotel.
Sanitation
Ensure that foods prepared do not fall in the temperature danger zone, 45º -
145º, during storage, preparation or service. Sanitize all cutting boards and
utensils after fabricating any raw meat, fish or poultry products. Maintain
personal hygiene in hand washing to prevent cross
contamination. Adhere to The American Club grooming policies, break policies,
and
eating policies. Clean your work area and practice safe food handling
techniques.  Complete a sanitation course
and practice its principles on the job.