Prep Cook Supervisor - Hilton Norfolk The Main

Prepares a variety of hot and cold food items such as salad, sauces, side dishes, appetizers and mise en place. Portions, washes, peels, slices and mixes vegetables, fruits, pastas and other ingredients for entrees, appetizers, salads and garnishes. Carves and slices meats, cheese. Measures and mixes ingredient to make salad dressings, sauces, salads and hot and cold food items following recipes

Level One

1. Washes, peels, chops or dices food and vegetables. Slices cold meats and prepares seafood
2. Prepares an extensive variety of cold food items utilizing standardized recipes and portions food as specified
3. Tastes all food prepared to ensure proper flavor, texture and consistency and that items meet established quality standards
4. Cleans and Sanitizes all utensils, preparation equipment and counters required for production
5. Demonstrates awarness of costs relative to this position
6. Maintains all tools and equipment and reports any damage to Supervisor.
7. Assist in prep work of vegetables and condiments as required for the next shift
8. Maintain food & cleanliness standards to ensure that the highest quality products are consistently maintained.
9. Possess full knowledge of all matters relating to proper cooking techniques to ensure safe food handling and consistent adherence to recipes.
10. Provide guest services in a highly professional manner exceeding guest expectations at all times.
11. Report unsafe work conditions/practices & safety/security violations in accordance with Company policy.
12. Perform routine maintenance & cleaning on line equipment.
13. Inspect & evaluate physical condition of equipment daily for cleanliness reporting any necessary repairs to your immediate supervisor.
14. Manage time & station productivity according to the volume of business in assigned stations.
15. Effectively set-up & produce a quality product from all stations in a manner adhering to health department & company standards.
16. Can work in high stress & fast paced environment.
17. Functions safely & efficiently under extreme kitchen heat conditions.
18. Successfully complete all other duties as assigned.
19. Understand the needs of the shift, deploy resources and communicate the plan to the staff department so that products and services are delivered timely and to the department’s specifications.
20. Use the department’s Job Skill Handbooks to consistently coach and train Associates.
21. Use the approved tools and checklists to set daily expectations for each Associate and ensure completion of the assigned tasks.
22. Provide daily motivation and encouragement to motivate each Associate and create the environment and teamwork for excellent service. 
23. Monitor daily time and attendance including clock in and out to ensure daily labor budget is met.  Make adjustments as needed to respond to call offs or changes in forecasted business volume.   
24. Follow Service Recovery guidelines to ensure that guest concerns are resolved to complete satisfaction.  Understand and escalate guest concerns when necessary.
25. Champion Gold Key/PHR’s service culture, “The Keys to Making it Right” to  proactively focus Associates on what matters most to lead in guest satisfaction for the brand, our market competitors and on social media.
26. Constant inspection of your assigned areas of responsibility to ensure alignment with standards, specifications and inventories, which include cleanliness, environment/sense of place and guest experience; deploy corrective action or resources when necessary.
27. Proactively manage safety and security procedures to prevent accidents, ensure healthy environments for both Associates and Guests.  
28. Ensure individual compliance with all Gold Key|PHR, Brand and state or federal training requirements for your role to include new hire, certification and re-certification as needed.
29. Other duties as assigned.