The position involves maintaining health and sanitation standards in the kitchen, covering labeling and dating of all food products, and managing kitchen operations in the absence of supervisors. The role requires adherence to prepared written recipes for all menu items, including breakfast, room service, Grab and Go, and dinner menus. Additionally, the individual will report out-of-stock items to the supervisor, prepare for the next shift, and ensure inventory is available. Responsibilities also include setting up the restaurant and employee cafeteria buffet, supervising and assisting dishwashers and pantry personnel, performing duties as per the Prep List schedule, preparing all dressings and cold sauces, and assisting with banquet preparation as needed.