GSMR Kitchen Staff

American Heritage Companies•Bryson City, NC

1d•Onsite

About The Position

The Kitchen Staff will handle all food preparation with a primary focus on high standards in food quality and sanitation. This role assists the BOH management in creating and producing standard recipes, special menu items, inventory control, and waste control.

Requirements

Basic knowledge of food service and preparation.
Ability to communicate effectively in both written and spoken English.
Must be self-motivated and disciplined.
Must be at least 18 years of age.
Able to prioritize tasks.
Good balance/equilibrium: walk on moving trains.
Must possess organizational skills with the ability to multi-task while prioritizing workload with a practical, flexible and innovative approach to work.
Ability to communicate successfully with a variety of personalities and function effectively as a member of a team.
Available to work on weekends and holidays.
Must be able to constantly improve and adapt to changes easily.
Must have a professional appearance with good personal hygiene.
Must pass a pre-employment background check & Driver’s license check (for using F&B van and golf cart).
Able to maintain dependable work attendance and flexibility with assigned work schedule to include weekend, holidays and varied shifts.
Ability to operate basic restaurant equipment to include but not limited to: Gas and convection ovens, slicers, dishwasher, knives, and steam tables.

Responsibilities

Check with MOD for daily food numbers and objectives.
Assists the Head Cook in all food production.
Produce foods using approved standard recipes.
Ensure quality of all food produced and maintaining sanitation in accordance with State and Federal food codes.
Ensure that the food presentation is met with high standards at all times.
Completes a daily beautification chart.
Maintain a full, proper uniform throughout the entire shift.
Maintain kitchen areas in a clean, organized, and clutter-free condition throughout the excursion.
Maintains a clean and sanitary environment in compliance with all local and federal health codes.
Assist in one of the concession areas on the hot side during layover for a minimum of 15 minutes.
Rotate with other kitchen staff or F&B Leadership.
Adhere to company service standards, procedures, and policies.
Assist with end of month inventory, daily waste logs and out of stock items for re-order.
Ensure proper amounts of meats are cooked the night before, Checking oven temps before and after.
Assists with receiving, storage, and proper handling of inventories.
Other duties as requested by Food & Beverage Management and/ or GSMR senior mgmt.