Essential job functions include the following:
Manages staff, hiring, interviews, makes recommendations, seeks approval;
Training-sets training itinerary and thoroughly trains employees;
Discipline-maintains late/absent forms, documents incidents as needed insures company policies are followed, reacts to situations and handles properly;
Scheduling-using staffing guides / forecast sheets, cutting labor when needed;
Sets up and organizes workstations. Determines prep and stock levels based on expected business. Plans special menus maintaining nutritional balance, cost, and profitability. Is able to demonstrate basic cooking techniques and terms including: frying, broiling, sautéing, baking, grilling, knows cooking times and correct doneness.
Is able to demonstrate proper use, breakdown, cleaning, and sanitizing of common kitchen equipment including: ovens, broilers, fryers, griddles, stove tops, scales, slicers, mixers, can openers ,etc. Maintaining kitchen, stock areas, buffets, equipment, and food products consistent with health department guidelines and standards. Is responsible for quality and presentations of all food products in outlet, including buffets, banquet functions in outlet, as well as plated meals from line, desserts and salads.
Is capable of interacting with guests: explaining menus/specials, listening and responding to questions, uses good judgment when dealing with guest situations or complaints.
Capable of working as a team member, able to communicate and interact with employees, guest, management, and peers. Ability to accept constructive suggestions in a professional manner.
Performs other duties as required by management. Must be physically capable of lifting 50-80 lbs., performing duties that require bending, lifting, reaching, and turning, also must be able to stand up to 8 hrs. or more if needed.
Qualified candidates may apply at www.galtcareers.com.
The Galt House Hotel is a Drug Free Workplace, EOE M/F/D/V