Cook 3 - Knott's Hotel

Six Flags Entertainment Corporation•Buena Park, CA

4d•Onsite

About The Position

Cook 3 is responsible for preparing menu items in accordance with recipes and production procedures. Age requirement: 18+. Are you looking for a fun and rewarding job? Interested in meeting people from all over and gaining skills that will last a lifetime? Then Knott’s Berry Farm is the place for you!

Requirements

High School diploma or GED required.
At least 2 years experience in a culinary position.
Must be able to work nights, weekends, and holidays based on business needs.
Ability to work effectively and achieve department goals under time constraints and quality pressures.
Ability to work with little or no direct supervision.
Ability to take initiative to accomplish daily work tasks.
Ability to accurately compile reports from information provided.
Ability to maintain composure during high-pressure situations.

Responsibilities

Ensure that high standards of food quality are maintained.
Achieve the budgeted food cost by complying with portion controls.
Provide guest service according to Knott's Berry Farm standards.
Adhere to Knott's Berry Farm costuming and grooming standards.
Adhere to Knott’s Berry Farm Rules of Conduct.
Conduct cash handling transactions, including making change and accepting payment.
Maintain cleanliness and safety in assigned work area.
Report all unsafe or unusual conditions to supervision.
Ensure a high standard of quality food products served.
Ensure safety and sanitation of entire complex through use of a safety program. Follow through on Front of House and Back of House checklist, inspections, and heightened awareness for optimum working conditions.
Ensure all production needs are met for area of responsibility. Monitor all operations, paperwork and related aspects for optimum efficiency and production.
Use knowledge of equipment, manuals, and maintenance feedback to keep equipment up and running.
Develop specials and update regularly all menu specifications. Monitor portions, presentation, and any food development issues.
Be available as a source of knowledge and facts relating to all restaurant operations, procedures, laws, policies, and/or emergency issues. Through consultation via phone or in person to assist supervision as necessary.