Cafeteria Cook III

About the role

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

• Consistently offer professional, friendly and proactive guest service
• Prepare food of consistent quality following Fairmont Grand Del Mar standards
• Date all food containers and rotate per Standard Operating Procedures (SOP)
• Practice safety standards at all times
• Cook orders as requested, including special requests
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs
• Practice sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures
• Properly portion all items on assigned station
• Control food waste, loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems
• 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 prep work of vegetables and condiments as required for the next shift
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables
• Each associate is expected to carry out, within their capabilities, all reasonable requests by management

Responsibilities

To produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications. This person maintains control charts of all food items produced and maintains a high degree of cleanliness throughout cooking area.

• Prepare food of consistent quality following Fairmont Grand Del Mar standards
• Date all food containers and rotate per Standard Operating Procedures (SOP)
• Practice safety standards at all times
• Cook orders as requested, including special requests
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs
• Practice sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures
• Properly portion all items on assigned station
• Control food waste, loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems
• 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 prep work of vegetables and condiments as required for the next shift
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Ability to verbally communicate effectively with guests and co-workers
• Pushing, pulling, bending, stooping, upward reaching
• Ability to read BEO
• Cooks on carving station, pasta, omelet and stir fry stations
• Ability to work all banquet functions
• Ability to cut, trim and bone meat prior to cooking
• Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use
• Ability to have a positive relationship with other departments
• Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods
• Ability to measure and mix ingredients according to recipes
• Must be able to speak and understand basic English
• Must have ability to communicate well both verbally and written in basic English
• Food Handler Card

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Ability to verbally communicate effectively with guests and co-workers
• Pushing, pulling, bending, stooping, upward reaching
• Ability to read BEO
• Cooks on carving station, pasta, omelet and stir fry stations
• Ability to work all banquet functions
• Ability to cut, trim and bone meat prior to cooking
• Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use
• Ability to have a positive relationship with other departments
• Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods
• Ability to measure and mix ingredients according to recipes
• Must be able to speak and understand basic English
• Must have ability to communicate well both verbally and written in basic English
• Food Handler Card

Skills

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Ability to verbally communicate effectively with guests and co-workers
• Pushing, pulling, bending, stooping, upward reaching
• Ability to read BEO
• Cooks on carving station, pasta, omelet and stir fry stations
• Ability to work all banquet functions
• Ability to cut, trim and bone meat prior to cooking
• Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use
• Ability to have a positive relationship with other departments
• Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods
• Ability to measure and mix ingredients according to recipes
• Must be able to speak and understand basic English
• Must have ability to communicate well both verbally and written in basic English
• Food Handler Card

Benefits

Not specified

Pay

$24.08/hr

Schedule

Full-Time