Oversee, manage and supervise all non-food kitchen operations providing a clean and safe environment at all times. Ensure all ware washing is completed to the standards set by Mohonk Mountain House and the Ulster County Department of Health. Work under the guidance and direction of the Kitchen Manager, Executive Chef and Sous Chefs.

ESSENTIAL JOB FUNCTIONS:

•Work safely and effectively in hot, wet, slippery and stressful environments.
•Maintain a fast pace for several hours in order to keep up with workload of each shift.
•Inspect, maintain and restock supply rooms to the standard set by the Kitchen Manager.
•Supervise Utility staff ensuring safe and effective working conditions at all times.
•Monitor equipment to ensure proper and safe function.
•Oversee kitchen “touch point” sanitization program.
•Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees. Hear verbal instructions, directions and warnings.
•Understand Windows operating system in order to perform basic computer functions including email and word processing.
•Maintain calm and professional demeanor with staff at all times.
•Document staff using a progressive discipline system under the guidance and direction of supervisors in accordance with Human Resources.
•Transport large equipment using trucks in a safe manner.
•Operate lift gates in safe and secure manner.
•Perform all job functions upholding the highest level of hygiene at all times.
•Maintain, organize and wash all dishes on dish line.
•Set up, operate and clean large commercial dishwashing machines.
•Lift up to 50 pounds from ground level to waist level and carries a distance of up to 100 feet with/ without assistance. Walk up to 7 miles per day.
•Scrub pots and pans removing grease.
•Operate 3 bay sink.
•Clean ovens, grills, fryers, heated cabinets and other kitchen equipment as directed.
•Clean and maintain drains.
•Separate, organize and inspect silverware visually for cleanliness.
•Maintain, clean and organize all kitchen storage areas.
•Operate Salvajor waste disposal equipment.
•Separate food waste into compost bins.
•Sanitize areas as directed before and after each shift.
•Sanitize all kitchen “touch points” as directed.
•Use various cleaning products in a safe and effective manner.
•Sweep and mop floors safely and effectively.
•Break down cardboard boxes for recycling.
•Transport hot oil dolly and dispose oil safely into appropriate containers.
•Clean and sanitize garbage barrels.
•Assist Banquet Chef in the execution of banquets.
•Transport, set up and execute outdoor kitchens under the direction of Kitchen Manger and Banquet Chef.
•Transport heavy and bulky items to dumpster.
•Identify safety hazards, report, and follow up to see that corrective action is taken.
•Promote teamwork and quality service through daily communication and coordination with other departments.
•Check the working condition of equipment and machinery in accordance with specifications. Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
•Assign staff daily assignments and monitor progress.
•Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time.
•Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 feet.
•Maintain a flexible work schedule during peak periods of business that might require time outside of normal business hours.
•Inspect the work of others by touch, sight, sound and smell for conformance to prescribed standards of cleanliness.
•Work additional hours beyond regularly scheduled work day (evenings and weekends) as necessary.
•See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
•Act calmly and effectively in emergency situations.
•Analyze problems and develop and implement action plans to address problems.
•Adhere to Mohonk Mountain House’s Dress and Grooming Standards; presenting a neat, clean and well-groomed appearance and maintaining a positive, professional image to our customers.
•Learn and successfully demonstrate the Mohonk Mountain House Service Steps with Service Strategies with guests and staff.
•Learn and retain knowledge of historical facts and information about Mohonk Mountain House.

QUALIFICATIONS:

•Valid Driver’s License and at least 21 years of age, or 20 years of age with at least two years of licensed driving experience.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.