Cook II ("Cocinero/a II")

Azul Hospitality•Paso Robles, CA

19h•Onsite

About The Position

The Cook II position at Hotel Ava is responsible for preparing all food items for the hotel outlets, adhering to standardized recipes and complying with all applicable sanitation, health, and personal hygiene standards. This role involves using a variety of kitchen utensils and equipment, operating large-volume cooking equipment such as grills, deep-fat fryers, and griddles. Key duties include setting up stations with necessary mise en place, adjusting thermostat controls for cooking equipment, and maintaining cleanliness and safety in all food preparation areas. The Cook II must also verify that prepared food meets quality and quantity requirements and perform other duties as assigned by management or supervisors.

Requirements

High school or equivalent education required.
Minimum 2 years cooking experience, preferably high volume.
Food Handlers certification required.
Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, both verbal and written.
Must have excellent leadership capability and customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess basic computer skills.
Must possess basic computational ability.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Self-driven and able to work independently.
Experience in using cutting tools, cookware and bakeware.
Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.).

Responsibilities

Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Set up station with predetermined mise en place required to service all functions.
Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
Clean food preparation areas, cooking surfaces, and utensils.
Maintain sanitation, health, and safety standards in work areas.
Verify that prepared food meets requirements for quality and quantity.
All other duties assigned by manager or supervisor.
Assist with any guest inquiry.
Follow all company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable job duties as requested by direct and indirect supervisors.