Cook 1

Proper Hospitality LLC • Palm Springs, CA

3d

About The Position

The Hotel Cook 1 is responsible for prepping, setting up, and delivering high-quality service in all aspects of food production for menu items and specials across designated outlets. They must adhere to standards and plating guide specifications while ensuring organization, cleanliness, and sanitation of work areas and equipment.

Requirements

• Minimum 3 years of experience as a Cook in a fast-paced environment.
• Certification of Culinary training from a recognized institution.
• Valid food handling certificate.
• Ability to expand and condense recipes to meet production needs.
• Previous training in guest relations.
• Proficiency in comprehending and following various cooking methods, ingredients, equipment, and procedures.

Nice To Haves

• Experience working in a hotel or resort setting.
• Familiarity with local and international cuisines.
• Strong communication and teamwork skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Creative culinary flair and a passion for food innovation.

Responsibilities

• Prep and set up food stations in accordance with menu requirements and anticipated business levels.
• Maintain knowledge of correct maintenance and use of kitchen equipment, ensuring it is used only as intended.
• Monitor and uphold cleanliness, sanitation, and organization standards in all hotel kitchen areas.
• Familiarize oneself with table/seat/position numbers, sections, room capacity, hours of operation, and restaurant dress code.
• Adhere strictly to State sanitation/Health regulations and Hotel requirements.
• Collaborate with Head Cook/Sous Chef to review assignments, anticipated business levels, and any relevant changes.
• Organize prep items from different areas to ensure readiness for service.
• Ensure each kitchen work area is stocked with necessary tools, supplies, and equipment to meet demand.
• Conduct regular inspections of the line, floor, and all kitchen stations to ensure cleanliness.
• Collaborate with the management team to develop new menu items and specials.
• Train and mentor junior kitchen staff members.
• Assist in inventory management and ordering of kitchen supplies.
• Develop and implement strategies to minimize food waste and maximize efficiency.
• Actively participate in kitchen safety training sessions and ensure adherence to safety protocols.
• Support catering and banquet operations as needed.
• Provide input for kitchen layout and equipment upgrades.
• Stay updated on culinary trends and incorporate innovative techniques into menu offerings.
• Assist with food cost control measures, including portion control and inventory management.
• Participate in menu tastings and provide feedback for menu improvement.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees