-Monitor Maintain complete knowledge of and comply with
departmental policies, service procedures, and standards.
-Ensure that standards are maintained at a superior level
-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, correctly, and
-Maintain complete knowledge of and comply with all
departmental/hotel policies and procedures.
-Meet with Pastry Chef/Sous Chef to review assignments, anticipated
business levels, changes, and other information pertinent to the
-Set up a workstation 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
workstations; rectify any deficiencies.Maintain throughout the
-Start prep work and production of items needed for the day.
-Prepare and produce dessert menu items for Restaurants, Room
Service, and Banquets following recipes and yield guides.
-Prepare amenity orders for Room Service by specified requirements
and hotel standards.
-Prepare all dishes following recipes and yield guides, according
to department standards.
-Inform the Chef of any shortages before the item runs out.
-Communicate any assistance needed during busy periods to the
Kitchen Supervisor to ensure optimum guest service.
-Inform Chef of any excess items that can be used in daily specials
-Assist the Baker as required to ensure optimum service to
-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 pot wash station.
-Direct and assist Stewards in the making cleaning up a more
-Breakdown workstation and complete closing duties according to
-Return all food items to the proper storage areas.
-Rotate all returned products.
-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, and
-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 transition.
-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.
About 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
-Life Insurance and AD&D
-Short Term and Long-Term Disability
-Complimentary Room Nights
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