Cook III - Regent Santa Monica Beach

IHG•Santa Monica, CA

1d•$27 - $34•Onsite

About The Position

As Cook III at Regent Santa Monica Beach, you will play a key role in the successful daily operations of the line, ensuring efficiency, quality, and compliance with safety and sanitation standards. As well as keeping up with ticket times and prep items. Reporting to the Executive Sous Chef, every day is different, but you will mostly: Promote Regent’s service philosophy and style through our people attributes. Maintain impeccable personal grooming standards to uphold the professional and property style of the resort. Prepare necessary food items as directed by the Chef and lead cooks, in accordance with hotel standards in a timely and efficient fashion to ensure that there is no interruption to guest service. Work closely with stewarding to endure a clean and safe work environment in line with local health codes. Consistently demonstrate positive behavior and performance. Maintain a clean and well-organized work station and minimize waste. Understand the menu, recipes and presentations, and be aware of all common food allergens in each dish. Ensures that station opening and closing procedures are carried out to standard. Ensures that station is always fully stocked and organized. Assist senior cooks in setting up all stations with needed equipment and supplies for a successful service. Must be able to demonstrate a basic knowledge of culinary techniques and knife skills. Must show a willingness to be a team player and to learn. Keep a close eye on inventory levels in all areas of the kitchen, and communicate with the Chef or senior cooks when items begin to run low.

Requirements

High school diploma or equivalent education.
Carrying or lifting items weighing up to 50 pounds.
Basic knowledge of culinary techniques, food safety, and sanitation standards.
Strong interpersonal skills.
Ability to work in a fast-paced environment.
Ability to stand, stoop, and bend repetitively.
Willingness to assist in other areas when necessary and reasonably requested.
Flexible schedule, able to work evenings, weekends, and holidays.

Responsibilities

Promote Regent’s service philosophy and style through our people attributes.
Maintain impeccable personal grooming standards to uphold the professional and property style of the resort.
Prepare necessary food items as directed by the Chef and lead cooks, in accordance with hotel standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
Work closely with stewarding to endure a clean and safe work environment in line with local health codes.
Consistently demonstrate positive behavior and performance.
Maintain a clean and well-organized work station and minimize waste.
Understand the menu, recipes and presentations, and be aware of all common food allergens in each dish.
Ensures that station opening and closing procedures are carried out to standard.
Ensures that station is always fully stocked and organized.
Assist senior cooks in setting up all stations with needed equipment and supplies for a successful service.
Must be able to demonstrate a basic knowledge of culinary techniques and knife skills.
Must show a willingness to be a team player and to learn.
Keep a close eye on inventory levels in all areas of the kitchen, and communicate with the Chef or senior cooks when items begin to run low.