Talia Kitchen at Murrieta Hot Springs Resort - Cook

Wellspring Hospitality LLC•Murrieta, CA

1d•Onsite

About The Position

Talia Kitchen at Murrieta Hot Springs Resort is seeking a talented Cook to join their culinary team. The restaurant is dedicated to delivering exceptional dining experiences using local, organic, and seasonal ingredients, focusing on delicious, health-conscious dishes. The Talia Station Cook I will be responsible for planning, prepping, setting up, and providing quality service for all food production in accordance with standards and plating guide specifications. This role also involves maintaining organization, cleanliness, and sanitation of work areas and equipment.

Requirements

Ability to work all stations on the line.
Food handling certification required.
Ability to work in a high demand, sometimes high pressure environment.
Compute basic arithmetic.
Comprehend and follow recipes, including the ability to expand/condense recipes.
Regular attendance according to established guidelines.
May be required to work varying schedules to reflect the business needs of the property.
Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions.
Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times.
Stand and walk for varying lengths of time, often long periods of time.
Remain in stationary position for 45 minutes throughout work shift.
Bend, stoop, squat and stretch to fulfill cleaning requirements.
Exert physical effort in transporting fifty (50) pounds.
Good communication skills, both written and verbal.
Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability.

Responsibilities

Prepare all menu items following recipes and yield guides.
Set up work station with required mise en place, tools, equipment and supplies.
Breakdown work stations and complete closing duties at the end of last shift of the day.
Inspect the cleanliness and working conditions of all tools, equipment and supplies.
Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks.
Transport supplies from the Storeroom and stock in designated areas.
Start prep work on items needed for the particular menu of the day.
Check POS printers on the line; ensure they are in working order and there is enough paper available for the shift.
Maintain proper storage procedures as specified by Health Department and hotel requirements.
Follow all food handling guidelines.
Perform other duties as assigned.