Cook I - catalina kitchen (Full Time)

Responsibilities

• Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets.
• Maintain organization, cleanliness and sanitation of work areas and equipment.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with Chef de Cuisine / Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
• Complete opening duties: Set up workstation with required mise en place, tools, equipment and supplies.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the Storeroom and stock in designated areas.
• Start prep work on items needed for the particular menu of the day.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Continue prep work after the meal period for the next meal service.
• Check P.O.S. printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
• Prepare all menu items following recipes and yield guide.
• Inform the Chef on Duty of any shortages before the item runs out.
• Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
• Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests.
• Inform Chef de Partie of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Breakdown work station and complete closing duties: Return all food items to the proper storage areas.
• Rotate all returned 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 utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the Head Cook before leaving.

Qualifications

• Ability to work all stations on the line
• Fluency in English in verbal and non-verbal
• Compute basic arithmetic
• Provide legible communication
• Comprehend and follow recipes
• Expand/Condense recipes
• The Ability to: Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly
• Understand guest’s service needs
• Work cohesively with co-workers as part of a team
• Work with minimal supervision
• Maintain confidentiality of guest information and pertinent Hotel data
• Exert physical effort in transporting 50 pounds
• Endure various physical movements throughout the work areas.
• Remain in stationary position for 4 to 6 hours throughout work shift.
• Satisfy communication with guests, management and co-workers to their understanding.
• Experience, Education, & Licensure: 3-4 years’ experience as a Line Cook at a quality style Hotel or Restaurant. Food handling certificate

Pay

Base Pay Start Rate: $26.66/Hr. We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, disability benefits, and an employee assistance program. We have paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match!