Kitchen (Internship)

- Wears issued uniform and name badge whenever on duty, from “clock-in" to "clock out”.

- Maintains proper grooming and hygiene habits as defined in the “personal hygiene” section of the Food and Beverage Manual.

- Maintains issued uniform including name badge in good, clean condition, without tears or stains.

- Complies with the hotel’s house rules and conduct codes as stated in the employee handbook and as distributed at orientation.

- Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel’s loss-prevention procedures manual.

- Complies with energy conservation and job safety procedures which management defines in the hotel’s Loss Prevention Procedures Manual or in postings.

-  Maintains a clean and neat work area.

- Immediately inform sous chef /Executive Chef upon gaining knowledge of a hazardous situation, emergency or threat to the security of guests, employees or hotel assets.

-  Responds immediately in a courteous manner to guest requests; if unable to personally fulfill guest requests, immediately notifies supervisor.

-  Assists (as requested by Management) in emergency duties which are outside those duties as defined under ”specific tasks", but which are determined by Management