Prepares food that result in a high quality of taste and appearance to satisfy guests and maximize food revenues. Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by Chefs. Prepares and controls food usage in order to minimize waste. Performs opening and closing duties in accordance with procedures. Performs associated duties: Cleaning and organization of refrigeration units, prepares next day food items, stocks and inventory supplies as needed. Notifies supervisor of incidents or conflicts that affect normal business operations and guest services. Prepares all food items such as: Chicken, veal, beef, seafood, and makes sure sauces and soups are heated properly. Preps fresh vegetable and potato du jour. Works closely with Chef and Sous Chef on preparation of nightly specials. Reads and executes requisitions from wait staff with proper timing. Check par stocks, orders and inspects all food items in the Reach-In. This includes cutting filets, strips, cleaning shrimp, etc. Ensures that the line is properly set up for dinner. Cleans and keeps station maintained. Makes sure Reach-ins are cleaned and organized, all food items wrapped and stored properly. Follows rules of sanitation and safety. Works together as a team and assists where deemed necessary. Ensures that every plate that comes out of the kitchen is garnished according to recipe. Helps conserve energy by using only equipment needed during meal periods, turning such equipment off before or after peak periods. Serves the customer nothing but a superior product, reflecting the quality of a Sheraton hotel. Takes care of special requests from Room Service. Strains and cleans Fryolater after each shift and change when deemed necessary. Completes all other duties as assigned.