Cafeteria Attendant / Prep Cook

Rancho Valencia Resort & Spa•Rancho Santa Fe, CA

18h•Onsite

About The Position

The Cafeteria Cook is responsible for preparing and planning for breakfast, lunch and dinner items. Maintains established quality standards. Knows assigned menus. Is flexible and willing to perform any task to better service. Openly accepts and positively responds to changing environment. Practice cooperation and work effectively with others. Must have weekend availability.

Requirements

High School Diploma or Ged-Equivalency
Must be either a graduate from culinary school with 1 to 2 years cooking experience in fine dining or 2 to 3 years cooking experience, breakfast and lunch in international and regional cooking in a fine dining establishment.
Ability to communicate in English with vendors, guests and staff to their understanding.
Must have current and up to date San Diego County food handlers card.
Must have own cooking tools to perform assigned duties.
Dedication to excellence with continued development of our hotel reputation.
Well-rounded culinary skills, cooking methods, vegetables, soups, product identification.
Garde Manger skills.
Knife Skills, basic cuts including coarse chopping, mincing, julienne and dicing.
Ability to multi-task.
Knowledge of kitchen terminology.
Knowledge of products, uses and availability.

Nice To Haves

1 year prior Cook 3 experience.
Prior working experience in a 5 star/5 diamond hotel
Stable work history.
Knowledge of current food trends.
Strong organizational and problem solving skills.
Ability to perform tasks under pressure and within tight time constraints.

Responsibilities

Report to work as scheduled
Be in uniform when clocking in at scheduled start time
Maintain clean and sanitary work area
Place sanitizer bucket on work station, to be used between jobs to sanitize
Check and report any equipment malfunctioning or failures
Prepare daily production list
Work quickly and complete assignments
Responsible for set-up of assigned work station
Ensure all products are of the best quality for service
Set up work station ensuring all requirements are organized prior to the opening of the restaurant
Work with the chef in prepping food items and assisting the kitchen as needed
Take your lunch break before the 5th hour of work, you are responsible to take your entitled breaks and report arrival, breaks and departures to Chef on duty
Prepare and plate menu items
Set up and serve functions according to Banquet Event orders
Anticipate business levels, plan and prep accordingly for the following day
Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed
Maintain professional atmosphere throughout the kitchen
Daily inspection of assigned work station to ensure proper rotation of product and that all products are labeled and dated and complies with all Health Department regulations
Must be familiar with all kitchen equipment and machinery including safe operation and maintenance
Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations
Inform Chef on duty of any problems, concerns, inconsistencies or product shortages
Remain positive with co-workers and guests
Practice proper recycling procedures and kitchen energy management
Control waste, be aware of the costs attached to the area of responsibility
Responsible for proper closing procedures of assigned station
Checks out with Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly
Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.
Perform other duties as directed, developed or assigned.