Breakfast Line Cook at Carté Hotel

RMD Group•San Diego, CA

34d•$19 - $21

About The Position

The breakfast line cook will assist all chefs in preparing food and perform other culinary tasks as needed. The job requires physical endurance as well as mental determination and involves working in a high-volume atmosphere.

Requirements

2 years minimum of experience, high volume preferred
Must be motivated, hard-working, and passionate
Perform job functions with attention to detail, speed, and accuracy
Prioritize and organize
Be a clear thinker, remain calm, and resolve problems using good judgment
Follow directions thoroughly
Understand guest service needs
Possess excellent communication skills
Works cooperatively in a team environment
Must be comfortable learning new skills
Uses critical thinking reasoning skills to solve problems quickly
Manages time effectively
Learns new recipes and new procedures rapidly
Ability to work in a stressful, fast-paced environment
Must be able to work holidays, nights, and weekend
San Diego County Food Handlers Card (must be obtained within 30 days of employment). Serve safe certificate preferred.
Anti-harassment and nondiscrimination 1-hour class.
Must be able to sit, stand or walk for up to 8 hours at a time.
Must be able to lift at least 50 pounds safely and properly.
Must be able to bend, stoop and climb.
Must be able to push and pull.

Responsibilities

Assists in kitchen set up prior to restaurant opening
Monitor stations to ensure proper quality, temperature and freshness of products
Maintain all production pars
Ensure all served food meets Company and health quality standards
Prepare all specialty items as directed by the Executive Chef, CDC, Sous chef
Communicate daily with the Executive Chef, CDC, Sous chef regarding product specification and execution
Sets up and prepare food items for assigned station.
Works quickly and efficiently to ensure food is plated at the same time on the line
Assists other line cooks as needed
Prepare assigned portion to be plated meal as assigned by chefs.
Assemble dishes and provide garnishment
Monitor and abide by efforts to eliminate food waste
Maintain clean and sanitary conditions
Properly store unused items and shuts off all equipment as the end of the shift
Participates in cleaning kitchen before closing the restaurant
Maintain all procedural manuals and guides including but not limited to: menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP booklet
Remain in compliance with mandatory trainings, including sexual harassment training and workplace safety training
Follow all company procedures
Other job duties as assigned