Hospitality Careers at Brookstreet Hotel – Deliver Exceptional Guest Experiences with Us
Reports to: Executive Chef
Work Location: Brookstreet Hotel and the Marshes Golf Club
Supervise 2nd Commis, 3rd Commis and Stewards

• Review the daily production sheets with the Chef de Partie/Sous Chef and prepare the necessary food items following standards in a timely and efficient fashion to ensure no interruption to guest service.
• Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met
• Keeps work station clean and organized, including fridge’s/freezers, countertops, and stove tops
• Prepares banquet menus ensuring they meet standards of quality, quantity, taste and presentation.
• Ensures that station opening and closing procedures are carried out to standard
• Keeps overproduction and food waste to a minimum, ensuring proper rotation, labeling, and storing of food to reduce food cost expense.
• Will operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensures that all food products are handled, stored, prepared, and served safely following hotel and government Food Safety guidelines
• Report any deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/ Sous Chef on time
• Complete other job-related duties as assigned by your supervisor
• Assumes responsibility for the basic operations of his/her station for short periods when required in the absence of the Chef de Partie/Sous Chef