Essential Functions

• Prep ingredients daily for any upcoming specials and the regular menu

• Assist the Executive Chef/Sous Chefs/Supervisors with any recipes for each day

• Understand the recipes for the restaurant and able to prepare dishes to standard on a consistent basis

• Maintain a clean environment - general cleaning to include equipment, floors, walls, coolers, and freezers

• Maintain inventory and inform chef when new items need to be ordered prior to them running out

• Dishwashing - all Innovation kitchen team members wash dishes

• Return pots and pans to the dish area for cleaning

• Maintain a professional, presentable uniform and personal grooming

• Able to effectively communicate with the team on a daily basis

• Maintain a sense of ownership for the hotel / restaurant

• Follow SafeStaff sanitary compliance throughout every area working in the kitchen

• Basic vegetable prep to include peeling, slicing, dicing, and portioning

• Basic sauce prep to include stocks, salad dressings, and vinaigrettes

• Minor butchering - processing meat, whole poultry and fish

• Line cooking - working with other cooks under the supervision of the chef/supervisor

• Plating dishes - presenting food for guest to the chef’s specifications

• Ability to understand kitchen orders

• Ability to work efficiently

• Ability to perform all functions in the kitchen

• Ability to work under pressure

• Ability to work long hours standing over hot stoves and grills

• Ability to work as a team in a stressful, fast-paced environment

• Knowledge of different cooking recipes and all kitchen equipment

• Able to make great quality food

• Follow all safety procedures to include knife safety

• Restock clean dishes, flatware and all cooking equipment to the appropriate storage areas

• Maintain the kitchen work area in an orderly and clean condition

• Follow proper hand washing procedures

• Assist with plate up dinners/banquet prep and banquet functions

• Stock supplies for the kitchen in specified locations

• Sort and remove trash and clean the garbage cans / whales daily

• Maintain trash area and place in proper area for pickup

• Assist with loading and unloading of food deliveries and supplies

Qualification Standards

Education & Experience

• High School diploma or equivalent or higher

• Minimum of 2 years’ experience in a restaurant

• Excellent customer service skills

• Excellent communication skills, both verbal and written

Physical Demands

• Ability to sit or stand for extended periods of time

• Ability to communicate clearly

• Corrected vision to normal range

• Ability to use knives and kitchen machinery safely and effectively

• Ability to lift 20 lbs. or more

• Ability to work long hours as needed

Mental Demands

• Make sound judgments quickly

• Ability to work with others in a high demand kitchen

• Work on multiple tasks, making appropriate progress towards deadlines

• Able to work independently, take direction and provide direction to others

• Manage differing personalities within the kitchen, the hotel and the community

• Maintain the highest degree of confidentiality

• Ability to work effectively in stressful, high pressure situations

• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

Full-time Associate Benefits

• Medical, Dental, & Vision | HSA & Flexible Spending Account Options | Basic Life & Disability Plan Options | 401K Retirement Plan | Paid Time Off | Holiday Pay | Career Training & Development Opportunities | Tuition Reimbursement | Bereavement Leave | Employee Assistant Program (EAP) | Jury Duty (May vary by state) | Employee Discounts | Employee Referral Bonus | Mainsail hotel room Discount and Marriott Friends and Family hotel room Discount | Free meal for all full-service hotel employees | Free Onsite Wellness & Medical Clinics

NOTICE:  The hotel business functions seven days a week, 24 hours a day.  All employees must realize this fact and be aware that at all times it may be necessary to move associates from their accustomed shift as business demands.  In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.