SUPPORTIVE FUNCTIONSIn 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:* Assist culinary staff during any special request or priorities as requested by the Executive Banquet Chef or the Assistant Banquet Chef. % Ensure restaurant and banquet kitchens have the requisite amounts of the above to properly open their shifts and that there are sufficient Queen Mary's and racks in which to place dirty dishes, silver, pots, and pans.25 % Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables and floors.