-Monitor Maintain complete knowledge of and comply with all
departmental policies, service procedures and standards.
-Ensure that standards are maintained at a superior level on a
-Maintain and strictly abide by state sanitation/health regulations
and hotel requirements.
-Maintain complete knowledge of correct maintenance and use of
equipment; use equipment and tools only as intended, properly and
-Maintain complete knowledge of and comply with all
departmental/hotel policies and procedures.
-Meet with Kitchen Supervisor to review assignments, anticipated
business levels, changes and other information pertinent to the job
-Set up work station with required mis en place, tools, equipment
and supplies according to standards.
-Inspect the cleanliness and working condition of all tools,
equipment and supplies. Ensure everything complies with
-Check production schedule and pars.
-Establish priority items for the day.
-Inform the Kitchen Supervisor of any supplies that need to be
requisitioned for the day's tasks.
-Transport supplies from the storeroom and stock in designated
-Inspect the cleanliness and organization of the line and work
stations; rectify any deficiencies. Maintain throughout the
-Start prep work and production of items needed for the day.
-Select, clean and prepare meat, seafood and vegetables.
-Ice down seafood three times a day according to procedures.
-Prepare amenity orders for Room Service in accordance with
specified requirements and hotel standards.
-Check P.O.S. printer at the work station; ensure that it is in
working order and there is enough paper available for the
-Prepare and produce Saut--, Grill & Sauce from the menu items for
designated F&B outlets.
-Prepare all dishes following recipes and yield guides, according
to department standards.
-Inform the Kitchen Supervisor of any shortages before the item
-Communicate any assistance needed during busy periods to the
Kitchen Supervisor to ensure optimum service to guests.
-Inform Kitchen Supervisor of any excess items that can be used in
daily specials or elsewhere.
-Maintain proper storage procedures as specified by Health
Department and hotel requirements.
-Minimize waste and maintain controls to attain forecasted food
-Disinfect and sanitize cutting boards and worktables.
-Transport empty, dirty pots and pans to the potwash station.
-Direct and assist Stewards in order to make clean up a more
-Breakdown work station and complete closing duties according to
-Return all food items to the proper storage areas.
-Rotate all returned product.
-Wrap, cover, label and date all items being put away.
-Straighten up and organize all storage areas.
-Clean up and wipe down food prep areas, reach-ins/walk-ins,
-Return all unused and clean utensils/equipment to the specified
-Turn off all equipment not needed for the next shift.
-Restock items that were depleted during the shift.
-Review status of work and follow-up actions required with the
Supervisor before leaving.
-Exhibit a friendly, helpful and courteous manner when dealing with
guests and fellow employees.
-All other duties as required.
Rosewood Miramar Beach
Rosewood Miramar Beach features 161 ultra-luxury guestrooms across
16 acres, including a glamorous Presidential Residence, a Bridal
Suite, and multi-bedroom family bungalows nestled among rolling
lawns and mature landscaping. Guests are treated to estate-style
service, entirely personalized to complement their every need.
Amenities include an oceanside bar and restaurant with an outdoor
terrace, a signature restaurant, two swimming pools, a Sense-- spa,
a state-of-the-art fitness center, a beach club, and a screening
room. In addition, the resort offers 12,000 square feet of indoor
and outdoor event space including a 6,000-square-foot ballroom.
-Paid Time Off
-Rosewood Complimentary Nights
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