Cook 3

PORTOLA HOTEL & SPA • Monterey, CA

1d • $23 - $24

About The Position

The Cook 2/II must have the ability to Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Cook 2 will be required to have an elevated knowledge of culinary terminology, all cooking techniques, product handling and all tools and equipment used in food production. The above statements are intended to describe the general nature and level of work being performed by people assigned to this position. Job responsibilities can change according to the operational needs of the business. The Ideal Candidate will: • Carry a friendly, energetic, personable demeanor and have a passion for great customer service, with a customer-first mentality. • Have strong inter-personal skills and enjoy working in a team-environment and building great relationships with their coworkers. • Must approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner. • Must be effective at authentic listening skills to, understanding, and clarifying concerns raised by guests. • Must be able to work a flexible schedule that may include nights, weekends and holidays based upon company needs.

Requirements

• High School Diploma or equivalent – Required
• California Food Handlers / ServSafe Certification - Required
• Proficiency in using various computer software programs and general office equipment
• Detail oriented and comfortable working in a fast-paced environment
• Minimum 1-2 years of culinary experience required; hospitality experience preferred

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
• Knowledge of the entire hotel food & safety compliance procedures, hotel safety procedures to ensure the safety and security of our guests and employees.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED