Employment

DUTIES AND RESPONSIBILITIES:

• Electrical projects and repairs
• Daily cleaning of the pool and spa and general maintenance issues
• Trash pick up
• Minor guest room repair
• Inspect hotel grounds daily for cleanliness issues
• Must know how to sweat copper and complete plumbing projects
• Painting
• Carpet and vinyl cleaning
• General repairs to hotel equipment
• Basic carpentry
• Must know how to do drywall repair and texturing
• Keep hotel guest rooms and equipment in best possible condition
• Performs all assigned side work duties regularly, promptly and correctly
• Complies fully and consistently with all the hotel conditions of employment, safety practices, and standards of uniform, grooming, and personal hygiene
• Complies promptly with special requests of management
• Knows layout of hotel grounds and all equipment and supplies
• Reports any problems to supervisor
• Communicates pleasantly and courteously with guests, management, and co-workers
• Attends and reports on time for all meetings and training sessions scheduled by management
• Works cooperatively with others in a team effort
• May perform other work related duties as requested by manager
• Fill in as needed in different departments (spa, housekeeping, time shares)
• Event set up and take down and special scheduling for event days
• Evening availability as necessary
• Must be able to work weekends and holidays

COMPETENCY:

• To perform the job successfully, an individual should demonstrate the following competencies:
• Problem Solving - Identifies and resolves problems in a timely manner
• Customer Service - Responds promptly to customer needs; Responds to requests for service and assistance
• Team Work - Contributes to building a positive team spirit
• Diversity - Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment
• Organizational Support - Follows policies and procedures including but not limited to, dress code policies
• Adaptability - Able to deal with frequent change, delays, or unexpected events
• Attendance/Punctuality - Is consistently at work and on time
• Dependability - Follows instructions, responds to management direction; Completes tasks on time or notifies appropriate person with an alternate plan
• Initiative - Asks for and offers help when needed
• Planning/Organizing – Prioritizes and plans work activities; Uses time efficiently
• Professionalism - Treats others with respect and consideration regardless of their status or position
• Quality - Demonstrates accuracy and thoroughness; Applies feedback to improve performance; Monitors own work to ensure quality
• Quantity - Meets productivity standards; Completes work in timely manner
• Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly

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Duties and Responsibilities:

• Prepares all foods in accordance to standard recipes and as specified by the guest
• Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items
• Checks and controls the proper storage of product and portion control, e.g., especially high cost meat and fish items
• Keeps all refrigeration, storage, equipment and work areas in clean, working condition to comply with health department regulations
• Maintains overall cleanliness of kitchen
• Performs general cleaning tasks using standard hotel cleaning product as assigned by supervisor to adhere to health standards
• Keeps floors dry and clean to avoid slip/fall accidents
• Performs other duties as requested, such as, cross-training, moving supplies and equipment, cleaning up spills, etc
• Reports suspicious persons or activities to a supervisor immediately

Competency:

• The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
• Good working knowledge of the fundamentals of cooking
• Good working knowledge of accepted standards of sanitation
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons spatulas, tongs, slicers, etc.
• Ability to stand and work continuously in confined spaces
• Ability to perform duties within extreme temperature ranges
• Problem Solving - Identifies and resolves problems in a timely manner
• Customer Service - Responds promptly to customer needs; Responds to requests for service and assistance
• Team Work - Contributes to building a positive team spirit
• Diversity - Shows respect and sensitivity for cultural differences; Promotes an harassment-free environment
• Organizational Support - Follows policies and procedures
• Adaptability - Able to deal with frequent change, delays or unexpected events
• Attendance/Punctuality - Is consistently at work and on time
• Dependability - Follows instructions, responds to management direction; Completes tasks on time or notifies appropriate person with an alternate plan
• Initiative - Asks for and offers help when needed
• Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently
• Professionalism - Treats others with respect and consideration regardless of their status or position
• Quality - Demonstrates accuracy and thoroughness; Applies feedback to improve performance; Monitors own work to ensure quality
• Quantity - Meets productivity standards; Completes work in timely manner
• Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly

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