Crush Cook III

Pacific Hospitality Group•Napa, CA

4d•Onsite

About The Position

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment Position Summary: Prepares, seasons and cooks soups, vegetables and other food items for consumption at restaurants and/or in-room dining.

Requirements

Possess a basic knowledge of food preparation, professional cooking and knife handling skills.
Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
Ability to read and comprehend simple instructions, recipes, short correspondence and memos.
Completes required training as scheduled.
Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
Must know all applicable health standards.
Must maintain a clean appearance and professional demeanor.

Nice To Haves

Six months prior food prep experience preferred.
Culinary degree or training desired.
Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.

Responsibilities

Prepares food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines.
Reads menu to estimate food requirements and requisitions food from storage.
Adjusts thermostat controls to regulate/maintain appropriate temperature of ovens, broilers, grills, roaster and steam kettles.
Measures and mixes ingredients according to recipe using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and knives.
Observes and tests foods being cooked by tasting, smelling, and piercing with fork to observe that it is cooked. Uses thermometer to ensure food is cooked/maintained at proper temperature.
Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings.
Washes, peels, cuts and shreds vegetables and fruits to prepare them for use.
Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
Must wear non-slip, oil resistant shoes.
Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
Assists in controlling all food products, leftovers, waste and refrigeration organization.
Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed. Maintains work area in clean and organized manner.
Prepares work area for next service period, including emptying trash receptacles.
Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.