Distinct, elegant, superior service. . . The Legend begins at the Driskill.
  
Do you want to be a part of the elite hotel of Texas? We have an enthusiastic team of professionals who pride themselves in a good work environment, the highest integrity, value internal advancement and truly believe that having fun is an essential element in the hospitality business.
    
Built in 1886 the Driskill has long been Austin's Grande Dame of hotels, a center for politics and high society. We offer refined hospitality with a rich appreciation of the past combined with the best associates who are motivated to deliver the best in modern day service. Are you looking to join a hotel team that stands a part from the normal hotel high-rise? Take the next step in your career and be a part of the Driskill Legend!

JOB OVERVIEW

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the banquet department in accordance with standards and plating guide specifications.  Maintain organization, cleanliness and sanitation of work areas and equipment.

ESSENTIAL JOB FUNCTIONS

· Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

· Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.

· Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

· Maintain positive guest relations at all times.

· Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

· Resolve guest complaints, ensuring guest satisfaction.

· Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

· Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

· Meet with Banquet Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

· Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.

· Complete opening duties:

o    Set up work station with required mis en place, tools, equipment and supplies.

o    Inspect the cleanliness and working condition of all tools, equipment and supplies.  

o    Check production schedule and pars.

o    Establish priority items for the day.

o    Inform the Banquet Sous Chef of any supplies that need to be requisitioned for the day's tasks.

o    Transport supplies from the Storeroom and stock in designated areas.

· Start prep work on items needed for the particular menu of the day. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.

· Continue prep work after the meal period for the next meal service.

· Prepare all menu items following recipes and yield guide.

· Inform the Banquet Sous Chef of any shortages before the item runs out.

· Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.

· Inform Banquet Sous Chef 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 cost.

· Disinfect and sanitize cutting boards and worktables.

· Transport empty, dirty pots and pans to the pot wash station.

· Direct and assist Stewards in order to make clean-up a more efficient process.

· Breakdown work station and complete closing duties:

o    Return all food items to the proper storage areas.

o    Rotate all returned product.

o    Wrap, cover, label and date all items being put away.

o    Straighten up and organize all storage areas.

o    Clean up and wipe down food prep areas, reach-ins/walk-ins, banquet shelves.

o    Return all unused and clean utensils/equipment to the specified locations.

o    Ice down hot items from the steam table, so they cool quickly.

o    Turn off all equipment not needed for the next shift.

o    Restock items that were depleted during the shift.

· Review status of work and follow-up actions required with the Banquet Sous Chef before leaving

 

SECONDARY JOB FUNCTIONS

 

· Assist with inventories as scheduled.

· Assist in plating up Banquet hot meals as assigned.

· Follow maintenance program and cleaning schedule.

· Perform duties in other areas of Kitchen as assigned.

· Work at off-premise functions.

· Research new menu items.

· Attend designated meetings.