Cook I

About the Role

Opportunity to develop your talent and grow within your property and across the world. Ability to make a difference through our Corporate Social Responsibility activities and our Diversity & Inclusion initiatives. Learning programs through our Academies.

Responsibilities

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely
• Maintain knowledge of and comply with all departmental/hotel policies and procedures
• Meet with Sous Chef to review assignments, anticipate business levels, charges and other information pertinent to the job performance
• Opening shift: Turn on specified equipment and unlock secured areas
• Complete opening duties:
  • Set up workstations with required mis en place, tools, equipment, and supplies according to standards
  • Inspect the cleanliness and working conditions of all tools, equipment and supplies
  • Ensure everything complies with standards
  • Check product list
  • Establish priority items for the day
  • Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks
  • Transport supplies from the storeroom and stock to designated areas
• Start prep work on items needed for the day
• Prepare all prep items following recipes and yield guides, according to department standards
• Inform F&B service staff of 86'd items and amounts of available menu items throughout the meal period
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to the guests
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• Minimize waste and maintain controls to attain forecasted food costs
• Direct and assist Stewards in order to make cleanup a more efficient process
• Breakdown workstation and complete closing duties according to department standards:
  • Return all food to proper storage areas
  • Rotate all return product
  • Wrap, cover, label, and date all items being put away
  • Straighten up and organize all storage areas
  • Clean up and wipe down food prep areas, reach-ins, walk-ins, and shelves
  • Return all unused and clean equipment to the specified locations
  • Restock items that were depleted during the shift

Qualifications

• Proper and current certification or licenses as mandated by the state of California
• Prior practical experience in a professional environment
• Spa/hospitality experience preferred but not required
• Strong interpersonal skills and high level of guest service orientation
• Ability to work with a diverse population of guests and team members
• A friendly, personable disposition and positive attitude
• Flexible schedule and availability to work weekends and holidays

Pay

Hourly Rate $29.00

Benefits

100% paid for benefits by employer, 100% paid for by employer pension