Banquet Line Cook

Dawn Ranch Lodge•Guerneville, CA

1d•$23 - $25

About The Position

Dawn Ranch is a natural preserve and boutique hotel destination nestled riverside at the edge of Guerneville in Sonoma’s wine-rich Russian River Valley. The cottage-style hotel and event venue offer an authentic, historic, and unique Sonoma wine country escape among 22 acres of ancient giant redwoods, native meadows, and vintage apple trees. The hotel also features unique wellness experiences including a premium spa which offers outdoor baths, massages, and body treatments. Other activities include yoga, meditation, and perfume-making. Dawn Ranch’s food program balances elevated cuisine with casual excellence, from fine dining at the Lodge overseen by Chef Fernando Trocca to picnics overlooking the roiling Pacific Ocean. Local ingredients from the fertile valley make our varied cuisine an emerging staple of Northern California fare. Dawn Ranch is the perfect destination to co-create luxury and inspiration in Sonoma. ABOUT THE ROLE We are looking for seasonal, part-time banquet line cooks to join the team! As a Banquet Line Cook, you will take part in all culinary aspects for our wedding and corporate events. This will include, service, sanitation, safety, menu knowledge, and station setup in the kitchen. You will play a key role in contributing to customer satisfaction. As the banquet line cook, you will ensure that all dishes are prepared to the highest standards, in accordance with recipes and menu specifications.

Requirements

Strong understanding of cooking techniques, food preparation, and kitchen operations.
Previous cooking experience in a restaurant or hotel food and beverage required.
Able to work in a fast-paced and high-pressure environment.
Able to work on weekends, holidays, and nights.

Responsibilities

Respond to requests from senior kitchen staff, including preparing ingredients and assisting with food preparation.
Assist in the maintenance of kitchen equipment, including reporting any issues to the appropriate person.
Maintain a positive and cooperative attitude with all kitchen staff, including servers, dishwashers, and other line cooks.
Prepare food for service (e.g.: chopping vegetables, butchering meat, or preparing sauces).
Maintain a clean and organized work station, including washing dishes and cleaning equipment.
Follow recipes, portion controls, and presentation specifications as set by the restaurant.
Properly use kitchen equipment and utilities.
Ability to work on your feet for most of the day and lift 30 pounds at a time.
Set up and stock preparation stations and kitchen with necessary supplies.
Prepare and cook menu items, including main dishes, desserts, and appetizers.
Ensure that food comes out simultaneously, in high quality, and in a timely fashion.
Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
Make sure kitchen operation procedures and hygiene complies with food safety standards and regulation.
Perform additional tasks as assigned by the supervisor/executive chef.