Cook I

Bernardus Lodge and Spa•Carmel Valley, CA

just now•Onsite

About The Position

Oversees and coordinates daily operations in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen. This role involves training and developing kitchen staff, ensuring consistent quality and presentation of food, monitoring line plating, preparing a variety of cuisine, coordinating with wait staff, maintaining a clean and safe kitchen, monitoring inventory, assisting the executive sous chef, and utilizing hand tools and machines with precision. The position also establishes procedures, prepares schedules, expedites workflow, stays abreast of industry trends, and supports safe work habits.

Requirements

Five to six years related experience or equivalent.
Current knowledge of regional and national trends in food and beverage.
Thorough knowledge of all food preparation techniques and styles.
Demonstrated proficiency in supervising and motivating subordinates.
Basic competence in subordinates’ duties and tasks.
Good judgement with the ability to make timely and sound decisions.
Commitment to excellence and high standards.
Passion, enthusiasm, focus, creativity, and a positive outlook.
Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
Acute attention to detail.
Strong organizational, problem-solving, and analytical skills.
Ability to effectively communicate with people at all levels and from various backgrounds.
Must be able to work independently.
Must provide valid documents(s) to work in the US.
Must meet legal age requirements for the position.
Must speak and communicate in English.
Must be able to clearly communicate with guests, management and coworkers.
Valid California Driver License is required.
Food Handler Certificate is required.

Nice To Haves

Graduate of a culinary school preferred.
Bilingual skills a plus.

Responsibilities

Trains and develops kitchen staff, emphasizing consistency in preparation and presentation.
Ensures consistent quality, portion control, and plate presentation.
Monitors and maintains line plating and quality.
Prepares a variety of cuisine utilizing skill and creativity.
Coordinates with wait staff to ensure guest expectations are met or exceeded.
Maintains a clean, organized, and safe kitchen, ensuring sanitation procedures are followed.
Monitors and maintains proper inventory levels.
Assists executive sous chef as needed.
Skillfully utilizes hand tools or machines, reads recipes, measures, cuts, and works with great precision.
Establishes procedures, prepares and coordinates schedules, and expedites workflow.
Possesses and maintains a thorough understanding of the industry and stays abreast of industry trends, communicating and incorporating information to assure the kitchen remains current.
Supports safe work habits and a safe working environment at all times.