Hotel Butcher | Job Descriptions | CookingDistrict.com
Job Descriptions

Hotel Butcher

Department
Reports to
Executive chef
Purpose
To create the company experience by preparing the menu items and ingredients
Constituents
  • Guests
  • Employees
  • Hotel food and beverage team
Indicators of Success
  • Achievement of customer satisfaction and loyalty goals
  • Quality of food product
Areas of Responsibility
  • Deliver the company experience for guests.
  • Work with the hotel team to create the company experience for guests.
  • Create an environment for the guests designed to stimulate all senses through personal services, amenities and experiences.
  • Follow up with guests with additional services that enhance the guests’ experience.
  • Handle guest requests personally and/or refer as appropriate.
  • Demonstrate the company values when providing service and teamwork.
  • Provide all requisitioned cuts of meat and fish for all facets of the food preparation operation.
  • Adhere to hotel standards for safe food handling and storage.
  • Keep equipment clean and in proper operating condition.
  • Maintain cleanliness and stock coolers and storage areas.
  • Complete food requisitions to maintain inventory items.
Success Factors
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
  • Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
  • Improve continuously: Constantly assess and adapt current practices to perform a task better, faster or more efficiently.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
  • Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
  • Develop self and others: Continually work to develop own capabilities and the capabilities of others.
Key Skills and Requirements
  • Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
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Hotel Butcher.doc