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Title	Wild Sea Cook I
Categories	Kitchen
Location	Fort Lauderdale
Requirements	Minimum 4 years cooking experience required Able to work independently with limited supervision Able to read and speak English Must have open availability to include weekends and holidays
Summary	Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.
Essential Functions	•Control quality and consistency of all food served •Insure that station or relevant prep list is set in a timely manner •Insure all supplies necessary for service are in appropriate supply before service •Assist in controlling waste and cross utilizing •Demonstrate knowledge of all food items produced by an assigned station •Handle and store food properly and safely •Produce all orders consistently, quickly, and in accordance with established quality standards •Demonstrate safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slicers, steamers, etc. •Demonstrate knowledge of all basic cooking techniques: sauté, braise, poach, grill, poele, fry, steam, etc. •Dress in the full appropriate uniform at all times •Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager •Keep work area clean at all times •Demonstrate respect for fellow associates, equipment, and customers •Abide by all hotel policies and procedures •Communicate with the supervisor after each shift change and ensure all tasks are complete •Interact professionally and effectively with other line cooks to achieve team objectives •Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Physical Requirements	Position: Standing/walking Forward bend, squat, forward reach to retrieve items from cabinets Repetitive forward bend of head/neck Lifting through height of 6″ to 5′(squatting or forward bend) from dolly to refrigerator shelves Carrying boxes/bags of food a distance of 10 feet Shoulder motions below 90 degrees shoulder flexion Gross grasp to hold tongs, spoons Repetitive elbow motion in mid-range for chopping Repetitive wrist motions through partial range for stirring and chopping Forces: boxes of celery, potatoes, carrots, etc.: 50 lbs. ea. pots of food: 25-50 lbs. stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato Salad Repetitions: Standing virtually all day (most standing is in one spot by stove) Walking: occasionally Lifting from dolly to refrigerator: 10-20 minutes 2 x day Forward flexion of head/neck: during all stirring and chopping Tasks: Stirring, chopping: repetitive and very frequent Environment: Most of shift is spent standing in front of hot stoves or ovens Sensory: High abilities with touch, sight, hearing, smell, and taste
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Title	Raw Bar Cook
Categories	Kitchen
Location	Fort Lauderdale
Requirements	Minimum 3 years cooking experience required Able to work independently with limited supervision Able to read and speak English Must have open availability to include weekends and holidays
Summary	Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.
Essential Functions	1.The ability to follow schedules and uniform procedures. 2.The ability to check and complete mis en place and pars and set-up the station for all outlets and hours of operation. 3.Demonstrates knowledge of all food items produced by an assigned station. 4.Handles and stores food properly and safely. 5.The ability to prepare and serve hot and cold items 6.The ability to work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation. 7.The ability to communicate with the Banquet Chef and the Executive Chef regarding menu items, problem situations or shortages. 8.The ability to maintain a good working relationship with other employees. Especially in an environment of stress and pressure. 9.The ability to store items properly at the end of the shift and clean all work surfaces and equipment. 10.The ability to complete prep work for the following day. 11.The ability to ensure a clean, neat and organized work area. 12.The ability to handle and report any accident immediately, no matter how minor. 13.The ability to conduct oneself in a professional manner at all times to reflect the high standards of The Riverside Hotel. 14.The ability to respond properly in any hotel emergency or safety situation. 15.The ability to be certified in Food Service Sanitation.
Physical Requirements	Position: Standing/walking Forward bend, squat, forward reach to retrieve items from cabinets Repetitive forward bend of head/neck Lifting through height of 6″ to 5′(squatting or forward bend) from dolly to refrigerator shelves Carrying boxes/bags of food a distance of 10 feet Shoulder motions below 90 degrees shoulder flexion Gross grasp to hold tongs, spoons Repetitive elbow motion in mid-range for chopping Repetitive wrist motions through partial range for stirring and chopping Forces: boxes of celery, potatoes, carrots, etc.: 50 lbs. ea. pots of food: 25-50 lbs. stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato Salad Repetitions: Standing virtually all day (most standing is in one spot by stove) Walking: occasionally Lifting from dolly to refrigerator: 10-20 minutes 2 x day Forward flexion of head/neck: during all stirring and chopping. Tasks: Stirring, chopping: repetitive and very frequent Environment:Most of shift is spent standing in front of hot stoves or ovens Sensory:High abilities with touch, sight, hearing, smell, and taste
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Title	Steward
Categories	Kitchen
Location	Fort Lauderdale
Requirements	Able to work weekends and holidays Must be able to work independently with limited supervision
Essential Functions	•Maintains the standard sanitary guidelines through constant checking in all areas of the kitchen ( including service and storage areas ) •Knowledge of daily usage of sanitation buckets. •Conducts him/herself in a professional manner at all times while maintaining the companies’ standards of conduct and appearance. •Assist the Executive chef in maintaining silverware, glass and china inventories. •Must be able to speak, read, write and understand the primary language(s) used in the workplace. •Strong knowledge of soaps, chemicals, sanitation techniques and ware washing procedures.
Physical Requirements	•Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. •Must be able to sit at a desk for up to 6 hours per day. Walking and standing are required during the rest of the working day. Length of time of these tasks may vary from day to day and task to task. •The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. •Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis. •Must be able to lift up to 15 lbs. on a regular and continuing basis. •Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. •Must be able to bend, stoop, squat and stretch to fulfill cleaning/inspection tasks. •Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. •Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. •Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment.
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