Roundsperson / Flex Chef

DelMonte Hotel Group•Rochester, NY

12d•$18

About The Position

Are you ready to apply your culinary expertise to a rewarding career with a leader in the hospitality industry? Join the DelMonte Hotel Group team! We are currently seeking experienced and driven candidates just like you to serve as a Roundsperson. You will play a key role to ensure a great guest and colleague experience. We offer competitive compensation and benefits, a tight-knit and supportive work environment, plus numerous opportunities for professional development and advancement. Become part of our family and see why so many of our associates have made DelMonte Hotel Group their career home. Contact us today – we’re waiting to hear from you! Job Responsibilities As a Roundsperson , you will prepare food items for the restaurant- breakfast, lunch and/or dinner and in house catering functions and special events. Your specific duties in this role will include: Perform opening and closing procedures per checklists. Ensure compliance with food safety and handling policies and procedures, i.e., use dates, temperature of appliances and food. Assist at any and all stations in the kitchen as needed. Line Cook for AM shifts and/or PM shifts. Catering functions. Prepare and cook food according to use records, quality standards and presentation standards. Wash, peel, slice, portion, chop, mix and store ingredients for use. Portion and arrange food on serving dishes. Write and develop feature offerings for each service period. Monitor food quantity and quality to avoid waste. Keep work area clean at all times. Be fully knowledgeable of all menu items and features including their garnish, contents and preparation methods. Answer questions from servers or guests as needed. Assist in same day or advance prep for any and all stations in the kitchen. Assist in monthly food inventories including cooler, freezer and dry storage.

Requirements

2 to 4 years related experience in a food preparation role; One year certificate from college or culinary school; or equivalent combination of education and experience.
Solid organizational, time-management and prioritization skills
Flexibility is also needed based on business demands in the catering departments as well as a la carte restaurant, Grappa.

Responsibilities

Perform opening and closing procedures per checklists.
Ensure compliance with food safety and handling policies and procedures, i.e., use dates, temperature of appliances and food.
Assist at any and all stations in the kitchen as needed. Line Cook for AM shifts and/or PM shifts. Catering functions.
Prepare and cook food according to use records, quality standards and presentation standards.
Wash, peel, slice, portion, chop, mix and store ingredients for use.
Portion and arrange food on serving dishes.
Write and develop feature offerings for each service period.
Monitor food quantity and quality to avoid waste.
Keep work area clean at all times.
Be fully knowledgeable of all menu items and features including their garnish, contents and preparation methods.
Answer questions from servers or guests as needed.
Assist in same day or advance prep for any and all stations in the kitchen.
Assist in monthly food inventories including cooler, freezer and dry storage.