Cook II

Pacific Hospitality Group•Irvine, CA

About The Position

What You Will Accomplish Prepares food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines. Butchers chicken, fish, and shellfish. Cuts, trims and bones meat prior to cooking. Reads menu to estimate food requirements and requisitions food from storage. Adjusts thermostat controls to regulate/maintain appropriate temperature of ovens, broilers, grills, roaster and steam kettles. Measures and mixes ingredients according to recipe using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and knives. Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Adds seasoning to foods during mixing or cooking, according to recipe and adjusts as needed. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to observe that it is cooked. Uses thermometer to ensure food is cooked/maintained at proper temperature. Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings. Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards. Washes, peels, cuts and shreds vegetables and fruits to prepare them for use. Assists in controlling all food products, leftovers, waste and refrigeration organization. Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed. Maintains work area in clean and organized manner. Prepares work area for next service period, including emptying trash receptacles. Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents. What You Will Bring Prepares, seasons and cooks soups, meats, vegetables and other food items for consumption at restaurants and/or in-room dining. Butchers chicken, beef, fish and shellfish.

Requirements

Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel.
Work schedules will include working on holidays, weekends and alternate shifts.
Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
Must know all applicable health standards.
Must maintain a clean appearance and professional demeanor.

Nice To Haves

One-year prior food prep experience required.
Culinary degree or training desired.
Possess advanced knowledge of food preparation, professional cooking and knife handling skills.
Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
Ability to read and comprehend simple instructions, recipes, short correspondence and memos.

Responsibilities

Prepares food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines.
Butchers chicken, fish, and shellfish.
Cuts, trims and bones meat prior to cooking.
Reads menu to estimate food requirements and requisitions food from storage.
Adjusts thermostat controls to regulate/maintain appropriate temperature of ovens, broilers, grills, roaster and steam kettles.
Measures and mixes ingredients according to recipe using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and knives.
Bakes, roasts, broils and steams meats, fish, vegetables and other foods.
Adds seasoning to foods during mixing or cooking, according to recipe and adjusts as needed.
Observes and tests foods being cooked by tasting, smelling, and piercing with fork to observe that it is cooked.
Uses thermometer to ensure food is cooked/maintained at proper temperature.
Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings.
Follows all standard food handling, sanitation and health department guidelines.
Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
Washes, peels, cuts and shreds vegetables and fruits to prepare them for use.
Assists in controlling all food products, leftovers, waste and refrigeration organization.
Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed.
Maintains work area in clean and organized manner.
Prepares work area for next service period, including emptying trash receptacles.
Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.
Prepares, seasons and cooks soups, meats, vegetables and other food items for consumption at restaurants and/or in-room dining.
Butchers chicken, beef, fish and shellfish.