Cook I

AccorHotel•Sonoma, CA

3h•Onsite

About The Position

The Cook I is responsible for maintaining and strictly abiding by state sanitation/health regulations and hotel requirements. This role involves maintaining complete knowledge of the correct maintenance and use of equipment, using equipment and tools only as intended, properly and safely. The Cook I must maintain knowledge of and comply with all departmental/hotel policies and procedures. They will meet with the Sous Chef to review assignments, anticipate business levels, charges, and other information pertinent to job performance. Responsibilities include preparing workstations, inspecting equipment, checking product lists, requisitioning supplies, and preparing food items according to recipes and standards. The Cook I will also communicate with F&B service staff about menu item availability, assist the Sous Chef during busy periods, and minimize waste to attain forecasted food costs. Additionally, they will direct and assist Stewards for efficient cleanup and perform closing duties such as proper storage, rotation, labeling, and cleaning of workstations and equipment.

Requirements

Proper and current certification or licenses as mandated by the state of California.
Prior practical experience in a professional environment.
Strong interpersonal skills and high level of guest service orientation.
Ability to work with a diverse population of guests and team members.
A friendly, personable disposition and positive attitude.
Flexible schedule and availability to work weekends and holidays.
Applicants must be able to provide proof that they are legally able to work in the United States.

Nice To Haves

Spa/ hospitality experience preferred but not required.

Responsibilities

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Maintain complete knowledge of correct maintenance and use of equipment, use equipment and tools only as intended, properly and safely.
Maintain knowledge of and comply with all departmental/hotel policies and procedures.
Meet with Sous Chef to review assignments, anticipate business levels, charges and other information pertinent to the job performance.
Complete opening duties: Set up workstations with required mis en place, tools, equipment, and supplies according to standards.
Inspect the cleanliness and working conditions of all tools, equipment and supplies.
Ensure everything complies with standards.
Check product list.
Establish priority items for the day.
Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks.
Transport supplies from the storeroom and stock to designated areas.
Start prep work on items needed for the day.
Prepare all prep items following recipes and yield guides, according to department standards.
Inform F&B service staff of 86’d items and amounts of available menu items throughout the meal period.
Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to the guests.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Minimize waste and maintain controls to attain forecasted food costs.
Direct and assist Stewards in order to make cleanup a more efficient process.
Breakdown workstation and complete closing duties according to department standards: Return all food to proper storage areas, rotate all return product, wrap, cover, label, and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep areas, reach is, walk-ins, and shelves, return all unused and clean equipment to the specified locations, restock items that were depleted during the shift.