Cook I

Peregrine Hospitality•Napa, CA

42d•$24 - $26•Onsite

About The Position

Cook 1 is a seasoned professional, responsible for overseeing the preparation of all food items, based on standardized recipes, while maintaining the highest standards to produce an appealing and appetizing product. The role is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing production. Essential Functions Must adhere to the company’s Service culture – 4 Keys to creating guests for life. Must actively participate in team member referral program and be a Talent Ambassador for Silverado Resort. Must participate in all resort required meetings and trainings. Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/business attire and nametag. Leading the Line Cooks and assigning them tasks and responsibilities as needed. Have thorough knowledge of menus and the preparation required, according to resort standards. Maintain cleanliness and organization of all storage areas and coolers. Monitor that all the equipment is in a working order and report to the Engineering when needed. Prepare and display buffet food items according to the resort standards. Proficiency in the following cooking techniques and able to train and guide others. Must ensure that the kitchen is clean and sanitary, and produce is tempered correctly. Ensure that the ingredients prepared are fresh and sufficient for the service. Seve as a point of contact to a Sous Chef or Chef de Cuisine. Prepare food for Banquets, if required, following specifications on Banquet Event Orders. Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. Prepare all foods following resort standard recipes. Preparation of specials will be under the direction of the culinary management. Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. Work banquet food station as scheduled by the culinary management. The ability to support any position in the Kitchen that is in need of help. Follow all Health Department and Company regulations regarding food and storage standards and safety. The ability to operate and maintain cleanliness of all kitchen equipment. Assist in storage and rotation of food items according to resort procedures. Abide by all resort policies and safety rules. Perform other duties as requested by management.

Requirements

Culinary experience is required
In compliance with California laws, Current Food Handlers Certification is required
Medium work - Exerting up to 75 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects
Must be able to stand during entire shift
Must be able to withstand temperature variations both hot and cold
Must be available to work flexible hours, including days, nights, and weekends
Must be able to bend, reach and stand for a minimum of eight (8) hours daily
Must be able to withstand high ambient temperatures while working in close proximity with cooking equipment
Must be able to work outdoors

Responsibilities

Overseeing the preparation of all food items, based on standardized recipes
Maintaining the highest standards to produce an appealing and appetizing product
Ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing production
Adhere to the company’s Service culture – 4 Keys to creating guests for life
Actively participate in team member referral program and be a Talent Ambassador for Silverado Resort
Participate in all resort required meetings and trainings
Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/business attire and nametag
Leading the Line Cooks and assigning them tasks and responsibilities as needed
Have thorough knowledge of menus and the preparation required, according to resort standards
Maintain cleanliness and organization of all storage areas and coolers
Monitor that all the equipment is in a working order and report to the Engineering when needed
Prepare and display buffet food items according to the resort standards
Proficiency in the following cooking techniques and able to train and guide others
Ensure that the kitchen is clean and sanitary, and produce is tempered correctly
Ensure that the ingredients prepared are fresh and sufficient for the service
Serve as a point of contact to a Sous Chef or Chef de Cuisine
Prepare food for Banquets, if required, following specifications on Banquet Event Orders
Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor
Prepare all foods following resort standard recipes. Preparation of specials will be under the direction of the culinary management
Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period
Work banquet food station as scheduled by the culinary management
The ability to support any position in the Kitchen that is in need of help
Follow all Health Department and Company regulations regarding food and storage standards and safety
The ability to operate and maintain cleanliness of all kitchen equipment
Assist in storage and rotation of food items according to resort procedures
Abide by all resort policies and safety rules
Perform other duties as requested by management