At a glance
POSITION PURPOSE Prepare and coordinate the production of all cold food items in order to maintain high standards of quality. ESSENTIAL FUNCTIONS AVERAGE % OF TIME 50% Prepare all cold food items for buffet, banquet and restaurant use according to standard recipes. 20% Assist in supervision of all garde manger staff, including training. 20% Visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal. Prepare requisitions for supplies and food items for production in work stations. 5% Schedule appropriate number of staff according to daily needs, banquet functions and weekly forecasts. 5% Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: • Properly rotate food products in order to keep spoilage and waste to a minimum. • Ensure that all equipment in work area is properly cleaned. • Perform other duties as required, i.e., special orders/buffet presentations and cross-training. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Must be able to speak, read, write and understand the primary language(s) used in the workplace. • Must be able to read and write to facilitate the communication process. • Requires good communication skills, both verbal and written. • Must possess basic computer skills. • Thorough working knowledge of cold food preparation. • Good working knowledge of accepted sanitation standards. • Extensive experience with slicers, mixers, grinders, food processors, etc. • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. • Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. Physical Demands • Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. • Must be able to stand and exert well-paced mobility for up to 4 hours in length. • Must be able to exert well-paced ability in limited space. • Must have the ability to bend, squat and lift 25 lbs. on a regular and continuing basis and frequently lift up to 50 lbs. • May be required to lift trays of food or food items weighing up to 30 lbs. • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. • Vision occurs continuously with the most common visual functions being those of near vision and depth perception. • Requires manual dexterity to use and operate all necessary equipment.
QUALIFICATION STANDARDS Education High school or equivalent education required. Experience Minimum of two years experience as a garde manger in a similar size operation. Licenses or Certificates Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming All employees must maintain a neat, clean and well-groomed appearance per Starwood standards. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
The Food and Beverage Department. The Food and Beverage team creates warm, friendly, courteous and memorable "on brand" experiences for guests that are attending meetings, events or functions within the hotel
Sheraton New Orleans New Orleans is known for unforgettable dining, intoxicating live music, Old World charm, good time living, and the Sheraton New Orleans Hotel is at the heart of it all. At Sheraton, we believe “Life is Better When Shared”, and we want to connect you with the things that matter most, so to learn more about us, we invite you to visit www.sheratonneworleans.com.
Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe. Learn about our 30 hotel brands at www.marriott.com/marriott-brands.mi. Find Your World.™
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The EEO is the Law poster and its supplement are available using the following links: http://www1.eeoc.gov/Employers/poster.cfm AND http://www.dol.gov/ofccp/regs/compliance/posters/pdf/OFCCP_EEO_Supplement_Final_JRF_QA_508c.pdf
The pay transparency policy is available here: http://www.dol.gov/ofccp/pdf/pay-transp_unformattedESQA508c.pdf