Cook I

GRAND PACIFIC RESORTS INC • Carlsbad, CA

40d • $21 - $23 • Onsite

About The Position

POSITION PURPOSE
Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices.
ESSENTIAL FUNCTIONS
Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
Set up station with predetermined mise en place required to service all banquet functions.
Practice sanitation and safety daily to ensure the total customer satisfaction.
Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with W rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
Consult with Kitchen Supervisor, Sous Chef, or Executive Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
Participate in long range planning.
Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Ability to recognize and correct insufficiencies on stations and train for corrections

Requirements

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Ability to recognize and correct insufficiencies on stations and train for corrections
• High school or equivalent education required.
• Certified Cook level or higher.
• 3-7 plus years cooking experience in a full service restaurant experience is required.
• Must have valid Food Handler’s Card
• Ability to obtain and/or maintain any government required licenses, certificates or permits.
• All employees must maintain a neat, clean and well-groomed appearance per Westin/Solea Carlsbad’s standards.
• Regular attendance in conformance with the standards, which may be established by Westin/Solea Carlsbad Resort & Spa from time to time, is essential to the successful performance of this position.
• Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment.
• Upon employment, all employees are required to fully comply with Westin/Solea Carlsbad Resort & Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Responsibilities

• Manage all aspects of the food production for banquets, including food preparation according to the description.
• Adhere to sanitation practices.
• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Set up station with predetermined mise en place required to service all banquet functions.
• Practice sanitation and safety daily to ensure the total customer satisfaction.
• Consult with Kitchen Supervisor, Sous Chef, or Executive Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
• Participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 251-500 employees