Cook

JOHNSON HOSPITALITY LLC•Los Altos, CA

1d•$20 - $20•Onsite

About The Position

The Cook is responsible for preparing and cooking meals for the bar and restaurant, ensuring daily food preparation is completed on time, maintaining a fully stocked kitchen inventory, and complying with all safety and sanitation standards. To be successful in this role, the Cook must work efficiently as part of a team, preparing high-quality food while maintaining consistency in taste and presentation. The Cook will also assist kitchen staff and collaborate with Sales and Food & Beverage Managers in executing catering menus and special events.

Requirements

Maintain current Food Safety and Alcohol Service certifications.
Be able to lift, push, and pull a minimum of 50 pounds.

Nice To Haves

These duties may require frequent bending, lifting, carrying, twisting, pushing, pulling, reaching, kneeling, and prolonged periods of standing and/or walking.

Responsibilities

Prepare, cook, and plate dishes according to the hotel restaurant’s menu standards and recipes.
Maintain a clean and organized kitchen while following all health and safety regulations.
Assist with food preparation for daily service and special events.
Ensure proper portion control and food presentation.
Collaborate with kitchen staff and supervisors to coordinate meal service and manage kitchen workflow.
Monitor ingredient inventory levels and communicate restocking needs to management.
Maintain kitchen equipment and utensils, ensuring they are clean and in proper working condition.
Comply with food safety standards, including proper handling, storage, and sanitation procedures.
Work efficiently in a fast-paced, high-pressure environment.
Assist in menu development and contribute to improving kitchen operations.
Use the L.E.A.R.N. model for all guest recovery incidents (Listen, Empathize, Apologize, React, Notify).
Always maintain a friendly and welcoming demeanor when interacting with guests.
Offer assistance or ask for help from team members as situations arise.
Be able to carry a minimum of three plates by hand.
All servers will assist with food running.
Be available to fill in as needed to ensure the smooth and efficient operation of the Bistro as directed by the Restaurant Manager or immediate supervisor.
Notify the Supervisor/Manager of any issues related to cleanliness or equipment.
Complete maintenance work orders and submit them to the Supervisor/Manager or designated area in a timely manner.
Be knowledgeable of all hotel emergency procedures.
Follow all hotel safety guidelines and requirements.
Adhere to all hotel quality assurance standards for the department.
Be responsible for the proper handling and management of guest room keys left by guests.
Turn in all lost-and-found items to the Supervisor’s or Manager’s office for proper logging and storage.
Courteously accommodate guest special requests.
Respond to guest inquiries regarding hotel facilities, services, and local area attractions.
Perform any other reasonable duties assigned by management that are within the employee’s capabilities.