LINE COOK / BANQUET COOK

We need to output HTML fragment with sections: About the role? The posting includes JOB OVERVIEW and description. We need headings:

for section headings like About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Use only sections with real content. We have compensation: $16.00 to $18.00 per hour -> Pay section. We have description: JOB OVERVIEW: Prepare food items... Essential Job Functions list. So we can have About the role (maybe overview) and Responsibilities (essential functions). Also Required Skills And Abilities -> Skills section. Also Performance Standards maybe could be part of Responsibilities? But we can include as separate? The instruction: prefer few substantive sections over many thin ones. So maybe combine Performance Standards into Responsibilities or Skills? But they are about work habits, safety etc. Could be part of Responsibilities? Might be better to have sections: About the role (overview), Responsibilities (essential job functions + performance standards?), Skills (required skills and abilities). Pay (compensation). No Benefits, Schedule not mentioned. We must not repeat job title as heading. No metadata like Job ID. We must remove boilerplate: Save this job Email Tweet Facebook LinkedIn repeated, Equal Opportunity Employer etc. Also note about description excludes non-essential functions etc. That's boilerplate? It's part of description but maybe considered legal? It's a note about description. Might be considered boilerplate; we should remove it. Also "Note This description excludes non-essential..." etc. Remove. Also "Furthermore, this description is subject to change..." remove. We need to preserve all substantive information: job overview, essential job functions list, required skills and abilities, performance standards (maybe we keep as part of responsibilities). But we need to decide. Let's extract substantive content: JOB OVERVIEW: Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Essential Job Functions (list): - Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. - Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. - Date all food containers and rotate as per Crescent standards, making sure that all perishables are kept at proper temperatures. - Check pars for shift use, determine necessary preparation, freezer pull and line set up. - Note any out-of stock items or possible shortages. - Assist in keeping buffet stocked. - Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. - Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent standards. - Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill. - Comply with attendance rules and be available to work on a regular basis. - Perform any other job related duties as assigned. Required Skills And Abilities: - Must have the ability to communicate in English. - Self-starting personality with an even disposition. - Maintain a professional appearance and manner at all times. - Can communicate well with guests. - Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. - Finger/hand dexterity in order to operate food machinery. - Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. Performance Standards (maybe we keep as part of Responsibilities? It includes Customer Satisfaction, Work Habits, Safety & Security). Let's see if we should include as separate section? Could be considered part of Responsibilities (work habits). But we have limited sections; we could include a section "Work Habits & Safety" but not in allowed headings list. Allowed headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. So we must map content to those headings. Performance Standards could go under Responsibilities (as part of job duties). Or under Skills? Probably Responsibilities. Thus we will have sections:

About the role

Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
• Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
• Date all food containers and rotate as per Crescent standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of stock items or possible shortages.
• Assist in keeping buffet stocked.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent standards.
• Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job related duties as assigned.
• Maintain a professional appearance and manner at all times.
• Communicate well with guests.
• Be willing to “pitch-in” and help co‑workers with their job duties and be a team player.
• Adhere to hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.
• Treat all guests and associates with courtesy and respect, under all circumstances.
• Adapt to change in work area and hotel procedures with a willingness to learn new skills and/or improve existing ones.
• Solve routine problems that occur on the job and ask for help whenever unsure how to do something.

But we need to avoid duplication: some of these are from Required Skills And Abilities and Performance Standards. We merged them into Responsibilities. That's okay but we must ensure we didn't lose any substantive info. Let's list all substantive points from original: From JOB OVERVIEW: one sentence. Essential Job Functions list (11 items). Let's enumerate: 1. Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. 2. Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. 3. Date all food containers and rotate as per Crescent standards, making sure that all perishables are kept at proper temperatures. 4. Check pars for shift use, determine necessary preparation, freezer pull and line set up. 5. Note any out-of stock items or possible shortages. 6. Assist in keeping buffet stocked. 7. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. 8. Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent standards. 9. Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill. 10. Comply with attendance rules and be available to work on a regular basis. 11. Perform any other job related duties as assigned. Required Skills And Abilities list (7 items): - Must have the ability to communicate in English. - Self-starting personality with an even disposition. - Maintain a professional appearance and manner at all times. - Can communicate well with guests. - Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. - Finger/hand dexterity in order to operate food machinery. - Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. Performance Standards sections: Customer Satisfaction: - It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. - Every Crescent associate is a guest relations ambassador, every working minute of every day. Work Habits: - In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. - You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something. Safety & Security: - The safety and security of our guests and associates is of utmost importance to Crescent. - Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. We need to include all these points. We can incorporate them into Responsibilities or maybe a separate section like "Work Habits & Safety" but not allowed. So we incorporate into Responsibilities. We must ensure we don't miss any point. Let's compile a comprehensive list for Responsibilities: From Essential Job Functions (11): 1. Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. 2. Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. 3. Date all food containers and rotate as per Crescent standards, making sure that all perishables are kept at proper temperatures. 4. Check pars for shift use, determine necessary preparation, freezer pull and line set up. 5. Note any out-of stock items or possible shortages. 6. Assist in keeping buffet stocked. 7. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. 8. Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent standards. 9. Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill. 10. Comply with attendance rules and be available to work on a regular basis. 11. Perform any other job related duties as assigned. From Required Skills And Abilities (7): 12. Must have the ability to communicate in English. 13. Self-starting personality with an even disposition. 14. Maintain a professional appearance and manner at all times. 15. Can communicate well with guests. 16. Must be willing to “pitch-in” and help co‑workers with their job duties and be a team player. 17. Finger/hand dexterity in order to operate food machinery. 18. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. From Performance Standards: Customer Satisfaction: 19. Remain professional at all times, and treat all guests and associates with courtesy and respect, under all circumstances. 20. Every Crescent associate is a guest relations ambassador, every working minute of every day. (maybe redundant but keep) Work Habits: 21. Work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. 22. Be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones. 23. Have the ability to solve routine problems that occur on the job and ask for help whenever you