Stanford Hotels Corporation is a mid-size, owner-operated company that specializes in the development and management of high quality, full service hotels using a variety of franchise brands. The corporate office is located in San Francisco; however, Stanford Hotels has 13 properties throughout the U.S. comprising three top global brands including Marriott, Starwood and Hilton.
Our goal is to be the "Best of the Brand." Since 1985, Stanford Hotels Corporation believes that high-quality properties, exceptional customer satisfaction, and engaged employees set Stanford Hotels apart from the rest.
A) All cooking techniques which are required to prepare restaurant menu items.
B) All menu and special items, their preparation method/time. all ingredients and quality
standards, taste, appearance, texture, temperature, garnish, and method of presentation.
C) Correct maintenance and use of food serving and preparation equipment.
ESSENTIAL JOB FUNCTIONS
A) Set up physical aspect of stations: grill, pantry, banquet, etc.
B) Make preparation list of necessary food items.
C) Requisition all listed food items and transport from walk-in, etc. to assigned station.
D) Check quality and quantity of all stock and supplies.
E) Ensure a sufficient supply of all chinaware for service.
F) Ensure cleanliness and condition of assigned station.
A) Properly cover, label and change out all pans.
B) Store food items in their proper place.
C) Wipe down and clean station as assigned.
A) Organize prep for all stations according to the line to ensure that all food is completed on time
B) Food is to be prepared in a manner consistent with use records
C) Guest requests must be met
D) Ensure that food quality is high and consistent
E) Daily check on prep and par levels of all items for all stations
F) Prep meats, fishes, marinades, sauces and soups at times as directed by the Executive chef.
G) Prepare food for the concierge lounge when directed to do so
H) Cross train for the Formaggio line in order to relieve the Formaggio lead line cook when scheduled to do so.
A) Sanitation buckets used at all times
B) Towels, knives and utensils kept in sanitizer solution
C) Temperatures of all potentially dangerous foods to be kept above 135 or below 41
E) All food covered, labeled and dated at all times
F) Remove soiled wares from station as assigned and transport to dishwashing area.
The frequency codes assigned in these job descriptions are:
Rarely less than 1%
STANDING/WALKING: Constantly on a variety of surfaces (carpet, tile, granite, etc.)
CROUCHING (BENDING AT KNEES): Occasionally. Lifting and completing tasks performed at low levels.
KNEELING/CRAWLING: Occasionally. Lifting and completing tasks performed at low levels.
STOOPING (BENDING AT WAIST): Frequently. Lifting and completing tasks at different levels.
TWISTING/TURNING AT KNEES, WAIST & NECK: Frequently.
LEG/FOOT USE: Occasionally.
REACHING (OVERHEAD/EXTENSION): Occasionally. Lifting and completing tasks at different levels.
PUSHING/PULLING: Frequently. Pushing carts down hallways.
LIFTING/CARRYING: Frequently lifting/moving up to 10 pounds. Occasionally lifting/moving up to 25 pounds.
SPEECH REQUIREMENTS: Constantly required to speak to others in person and on the telephone.
HEARING REQUIREMENTS: Constantly required to hear to others in person and on the telephone.
VISION: Constantly. Close vision, distance vision, color vision, depth perception and ability to adjust focus required. Occasionally required to see distances.
DRIVING: N/A for this position.