Assists bakers and students in the preparation of all items, line setup and inspection, pre-shift meetings and checking out of all employees and students. Answers questions and offers daily feedback and evaluation to students. Participates in student evaluations.
EXAMPLE OF DUTIES:
30 % Responsible for supervision of bakers, students and retail staff.
40 % Assist in different stations of kitchen as needed.
10 % Develop new menu ideas and specials.
20 % Conducts pre-shift meetings and post-shift checking out for all students and bakers.
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.
Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours
|Lifting/Carrying(# lbs)||Frequent – up to 50 lbs.|
Assimilate into culture through understanding, supporting and participating in all elements of PRIDE/CARE. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Harrisburg Hotel Corporation from time to time, is essential to the successful performance of this position.
OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety:
Team members will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.
Positions directly reporting to this position (titles):
All kitchen cooks and students
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.
High school graduate, Culinary degree preferred
Advanced cooking knowledge and 4 years experience preferred. Fine dining experience preferred.
LICENSES OR CERTIFICATES
All team members must maintain a neat, clean and well-groomed appearance (specific standards available).
The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.