Cook 2

Proper Hospitality Careers•Santa Monica, CA

5d•Onsite

About The Position

The Cook is responsible for preparing all menu items according to approved recipes, yield guides, and production schedules. This role involves cutting, fabricating, dicing, mincing, chopping, and portioning various food items. The Cook ensures all kitchen work areas are stocked and maintains recipe cards, plating guides, and production schedules. They also assist senior team members with prep for complex dishes and participate in training sessions to improve kitchen techniques and equipment use. Additionally, the Cook performs opening and closing duties, maintains strict compliance with health and safety regulations, and ensures proper food storage and sanitation. The role also emphasizes guest experience, team collaboration, and communication.

Requirements

Minimum of 3 year of experience as a Cook in a fast-paced kitchen environment.
Certification of culinary training.
Valid food handling certificate.
Fluency in English (verbal and written).
Ability to perform basic mathematical calculations (addition, subtraction, multiplication, division).
Ability to read, write, and communicate legibly.
Working knowledge of various cooking methods, ingredients, equipment, and kitchen procedures.
Strong organizational and time-management skills with the ability to prioritize tasks effectively.
Attention to detail, speed, and accuracy in food preparation.
Ability to work efficiently under pressure in a fast-paced environment.
Strong teamwork and cross-departmental collaboration skills.
Flexibility to work varying schedules, including evenings, nights, weekends, and holidays.
Ability to stand, walk, and move continuously for extended periods of time.
Ability to perform repetitive physical motions including bending, twisting, stooping, reaching overhead and below the knees.
Ability to lift, carry, push, pull, and place objects weighing up to 25-30 pounds without assistance.
Ability to endure varying physical movements throughout kitchen and hotel work areas.
Ability to communicate effectively with guests, management, and colleagues.

Responsibilities

Prepare all menu items according to approved recipes, yield guides, and production schedules.
Cut, fabricate, dice, mince, chop, and portion meats, fish, fowl, vegetables, fruits, and other food items according to specifications.
Expand and condense recipes as required to meet business needs.
Ensure all kitchen work areas are stocked with required tools, equipment, and supplies to meet operational demand.
Maintain and update recipe cards, plating guides, production schedules, and reference photos.
Assist Cook 1 and senior team members with prep for high-volume or complex dishes.
Participate in training sessions, improving knowledge of kitchen techniques and equipment use.
Perform opening duties including turning on specified equipment, filling steam tables, unlocking secured areas, and securing keys.
Set up workstation with proper mise en place, tools, equipment, and supplies.
Inspect cleanliness and functionality of tools, equipment, and workstations.
Break down workstation at the end of shift, ensuring all food items are properly stored, labeled, dated, rotated, and secured.
Turn off equipment not required for the next shift and restock depleted items.
Maintain strict compliance with State health regulations, food safety standards, and Hotel sanitation requirements.
Disinfect and sanitize cutting boards, worktables, and prep surfaces regularly.
Maintain proper food storage, labeling, dating, and rotation procedures (FIFO).
Maintain complete knowledge of proper equipment usage and ensure equipment is used only as intended.
Transport dirty pots, pans, and utensils to designated wash stations.
Anticipate guest needs and respond promptly, courteously, and professionally at all times.
Maintain positive and personalized guest relations, tailoring interactions based on guest preferences when applicable.
Proactively resolve guest concerns in collaboration with leadership to ensure guest satisfaction.
Maintain familiarity with all Hotel services, features, and local attractions to accurately respond to guest inquiries.
Meet with the Head Cook or Sous Chef to review assignments, anticipated business levels, and operational updates.
Attend pre-shift briefings and provide operational feedback when appropriate.
Assist other kitchen areas and departments as needed to ensure optimal guest service.
Collaborate cross-departmentally while demonstrating the Proper Ethos with colleagues and guests.