Harvest Line Cook II

THE RANCH AT LAGUNA BEACH•Laguna Beach, CA

14d•$25 - $27•Onsite

About The Position

Manage all aspects of the food production for the restaurant and banquets, including food preparation according to the description. Adhere to sanitation practices.

Requirements

High school or equivalent education required.
Ability to obtain and/or maintain any government required licenses, certificates or permits.
Certified Cook level or higher.
Must be able to speak, read, write and understand the primary language used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Knowledge of The Ranch operations, its services, and facilities.
Ability to read recipes and follow their instructions.
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
All team members must maintain a neat, clean and well-groomed appearance per The Ranch standards.
Regular attendance is essential to the successful performance of this position.

Nice To Haves

Prior experience preferred.
Experience in a full service restaurant or hotel/resort restaurant desired.

Responsibilities

Set up and stock stations with all necessary supplies
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report and follow executive or sous chef’s instructions
Clean up station and take care of leftover food
Stock inventory appropriately
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Prepare food items for customers using a quality, predetermined method in a timely and consistent manner.
Set up station with predetermined mise en place required to service all restaurant and banquet functions.
Practice sanitation and safety daily to ensure total customer satisfaction.
Consult with Executive Chef on a daily basis as well as other departments that are directly related to the Food & Beverage Department.
Participate in long range planning.
Participate, support, and make recommendations for ongoing programs at The Ranch with continuous improvement in networking.