PT Lead Cook -Holiday Inn Gaithersburg

We need to output HTML fragment with sections: About the role? The posting includes description of company and role. We need to use

for section headings like About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections when posting has real specific content. We need to parse the posting. Content: - Intro: "B. F. Saul Company Hospitality Group is a subsidiary... This position is responsible for taking a lead role in preparing and cooking food items in accordance with B. F. Saul Company Hospitality Group /brand high quality standards. Provides work direction to other cooks and enforces compliance with health regulations. Helps ensure achievement of overall financial results, guest satisfaction and positive associate elations." That's about the role. Could be "About the role" section. Then "Responsibilities" with bullet list: Food Quality and Production, Presentation / Menu Changes, Cost Control, Guest Service, Training, Safety/Risk Management, People Management, Self/Workload Management. Each has sub-bullets. We need to use

• for any list of duties/requirements/benefits. So we can have a
  with each responsibility as
  • and maybe nested lists for subpoints? The instruction: Use
    • for any list of duties/requirements/benefits. It doesn't forbid nested lists, but we can keep simple: each bullet as a line, maybe include subpoints separated by semicolons. But better to keep subpoints as separate
    • inside nested
      . That still uses
      • . Acceptable. Then "Required Skills And Experience" includes qualifications: high school diploma or GED required; College and/or culinary degree or equivalent experience required; Serve Safe or approved equivalent certification, or ability to obtain certification required; 2+ years of progressive lead cook/or kitchen supervisory experience required; Must be detail oriented, have ability to communicate well...; Must be able to manage multiple priorities...; Ability to lift...; Requires ability to work extended hours...; Prefer 2 or more years as a lead cook or kitchen supervisor in a restaurant or hotel of similar size and reputation for outstanding service. We can treat these as Requirements or Qualifications. The instruction includes sections: Requirements, Qualifications, Skills. We need to decide which to use. Probably combine into "Requirements" and "Qualifications" maybe overlapping. But we should not create thin sections. We could have one "Requirements" section covering all required skills and experience. Or split into "Qualifications" (education, certification) and "Skills" (soft skills, physical). But we need to avoid filler. We have also "Benefits": list includes Well-Being Benefits Sick Policy Weekly Pay Long Term Planning: 401(k) Retirement Program Paid Life Insurance Team Member Programs: Employee of the Month/Year Annual Performance Appraisals and Wage Increase Opportunities Annual Team Member Banquets Annual Team Member Engagement Survey Discounted Room Rates for Team Members, Family and Friends Complimentary Room Stays. Also mention healthcare benefits, 401(k), short-term and long-term disability coverage, basic life insurance, bonus plans etc. Also mention base pay $21 - $21 an hour (actually $21 - $21 an hour seems a typo; it's $21 an hour). The posting says: "EEO AA M/F/Vet/Disabled $21 - $21 an hour". Then later: "The actual base pay offered is determined by several variables...". So we have pay info: $21 per hour (maybe range). We should include a Pay section if posting actually states them. It does state "$21 - $21 an hour". So we can include Pay section with that info. Schedule: Not mentioned explicitly. No schedule info. So we should not create Schedule section. Benefits: we have many benefits listed. So we can create Benefits section. We also need to include About the role section (intro). Possibly also a short paragraph about company? The intro includes company description. That could be part of About the role. We must not repeat job title as heading (not given). No Job ID. We must remove boilerplate: EEO statements, equal opportunity, etc. Remove duplicated lines, cookie/navigation/legal/EEO/equal-opportunity/scam-warning boilerplate. So we should strip out the EEO lines: "EEO AA M/F/Vet/Disabled" and later "B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace..." etc. Also remove "Well-Being Benefits Sick PolicyWeekly Pay" maybe it's a run-on; we need to parse benefits properly. Let's extract benefits list: From text: "Well-Being Benefits Sick PolicyWeekly PayLong Term Planning:401(k) Retirement ProgramPaid Life InsuranceTeam Member Programs:Employee of the Month/YearAnnual Performance Appraisals and Wage Increase OpportunitiesAnnual Team Member BanquetsAnnual Team Member Engagement SurveyDiscounted Room Rates for Team Members, Family and FriendsComplimentary Room Stays" Also later: "Base pay is one component of B. F. Saul Company & Affiliates total compensation package, which also includes access to or eligibility for healthcare benefits, a 401(k) plan, short-term and long-term disability coverage, basic life insurance, bonus plans and more." Thus benefits include: Sick Policy, Weekly Pay, Long Term Planning (401(k) Retirement Program), Paid Life Insurance, Team Member Programs (Employee of the Month/Year, Annual Performance Appraisals and Wage Increase Opportunities, Annual Team Member Banquets, Annual Team Member Engagement Survey, Discounted Room Rates for Team Members, Family and Friends, Complimentary Room Stays), healthcare benefits, short-term and long-term disability coverage, basic life insurance (maybe duplicate), bonus plans. We should produce a clean list. Now structure:

        About the role

        B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels, along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals! This position is responsible for taking a lead role in preparing and cooking food items in accordance with B. F. Saul Company Hospitality Group brand high quality standards. Provides work direction to other cooks and enforces compliance with health regulations. Helps ensure achievement of overall financial results, guest satisfaction and positive associate relations.

        Note: fix "associate elations" to "associate relations" (typo). We must preserve ALL substantive information; do not invent or summarize away detail. Changing "elations" to "relations" is correcting a typo but might be considered altering? The instruction: Preserve ALL substantive information; do NOT invent or summarize away detail. Changing a typo could be considered inventing? It's ambiguous. Safer to keep original text exactly: "positive associate elations". Keep as is. Thus keep that phrase. Now Responsibilities section:

        Responsibilities

        • Food Quality and Production:
          • Accountable for supervising staff to ensure highest level of food quality and production to standards.
          • Responsible for daily line checks, ongoing audits of consistency and quality, and follow up as necessary.
          • Recognizes opportunities for improvement, and implements the necessary changes.
          • Develops standard operating procedures to maximize quality.
          • Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
        • Presentation / Menu Changes:
          • Ensures outstanding presentation through use records and photographs, and monitors that plate set ups meet the photo-record standards.
          • Trains team on any menu changes, and works with Manager to develop new menu items, use records, and photographs.
        • Cost Control:
          • Works closely with manager to monitor and keep kitchen expenses down and maximize profitability.
          • Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs.
          • Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue.
          • Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
        • Guest Service:
          • Accountable for guest satisfaction by ensuring food and beverage standards are met.
          • Identifies and addresses guest concerns in a timely and efficient manner.
          • Works side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality.
        • Training:
          • Responsible for training all team members and ensuring training records are maintained.
          • Analyzes quality issues, identifies training needs and ensures implementation to improve results.
          • Utilizes available resources and adheres to B. F. Saul Company Hospitality Group training policies.
          • Ensures all company, brand, and department specific training requirements are met.
        • Safety/Risk Management:
          • Leads by example with food safety standards and food storage.
          • Conducts routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations.
          • Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group procedures for guest/team member’s incidents.
        • People Management:
          • Works with manager and assists with interviewing, hiring, coaching, and development of all team members.
          • Helps evaluate staff performance and takes appropriate corrective action as needed to hold team members accountable.
          • Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing team members.
        • Self/Workload Management:
          • Responsible for effective self/workload management.
          • Demonstrates clear written and verbal communication skills.
          • Promotes collaboration and positive, professional work environment.
          • Attends all required meetings to ensure proper communication/planning occurs.
          • Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures.
        Now Requirements/Qualifications/Skills. We have required education, certification, experience, skills, physical ability, preference. We could make a section "Requirements" with all required items, and maybe a separate "Preferred Qualifications" for the preference line. But we need to avoid thin sections. Could combine into one "Requirements" section that includes both required and preferred, labeling accordingly. But instruction: Use

        for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we can have Requirements, Qualifications, Skills. But we need to decide what goes where. We could put education/certification/experience under "Qualifications". Skills under "Skills". Requirements maybe for other mandatory items like ability to lift, work extended hours, etc. But that seems splitting. Better to follow typical job posting: "Required Skills And Experience" heading. We could map that to "Requirements". Then we can list all items as

        • . The preference line could be included as a note. Thus:

          Requirements

          • High school