Job Duties:
Primary Responsibilities • Being prepared for work- such as clocking in on time, in full uniform, with tools. • Station set up- having all the necessary tools and equipment, the appropriate level of sanitation and mise en place. • Production and Daily tasks- should be completed in accordance with the provided recipes or information. A product of the finest quality is indicative of the Greenbrier standards. • Sanitation- such as proper hand washing, cutting boards are washed, rinsed, and sanitized after every use. Gloves are to be used to handle ready to eat foods. Sanitation solution is obtained by from the designated chemical dispensing area. • Safety/Maintenance/Storage- Picking up things on the floor, wiping up spills immediately, throwing away trash in appropriate containers. Never carry too many items at one time, use a carte or ask for help when carrying heavy objects. • Proper close out procedures- All food are returned to storage, wrapped, labeled, dated and initialed, sealed in a size appropriate container and stored on a clean shelf. All equipment is turned off, cleaned and sanitized. Secondary Responsibilities: • Maintain The Greenbrier’s standard of food quality. • Properly executed food is of utmost importance. • Presentation to meet our consistent standards. • Freshness/Doneness- food is cooked exactly as guests have ordered.
Special Requirements:
9 months experience at a hotel, resort, restaurant or private club required. Successful completion of pre-employment drug testing required; drug test may include hair follicle testing.