Kitchen Cook - AM / PT

SCP Hotels•Little River, CA

1d•$20•Onsite

About The Position

The AM Kitchen Cook is primarily responsible for assisting in various kitchen aspects, including food preparation, cooking, and maintaining a clean and organized workspace.

Requirements

Maintain positive guest relations at all times.
Resolve guest complaints to over-the-moon satisfaction.
Follow hotel policies regarding lost and found items.
Adhere to hotel requirements for guest and team member accidents, injuries, and emergencies.
Continuously promote sanitation, safety, and security efforts.

Responsibilities

Help prepare ingredients, including chopping, cutting, and measuring, to ensure that they are ready for cooking.
Execute cooking tasks following established recipes and presentation standards, ensuring the quality and consistency of dishes.
Plating prepared foods based on the senior chef's guidance.
Maintain a clean and organized kitchen area, keeping workstations and equipment in proper working order.
Help monitor kitchen inventory, including restocking supplies, tracking ingredient usage, and reporting shortages to the kitchen manager or chef.
Participate in quality control measures by conducting regular taste tests and inspections to ensure that food items meet the company's standards.
Adhere to food safety and sanitation guidelines to ensure the safe storage and handling of food products.
Work closely and openly communicate with the culinary team, including chefs and other kitchen staff, to maintain a smooth flow of operations and to assist with any special requests or requirements.
Work with servers to ensure that orders are completed according to request and on time.
Stay informed about the current menu offerings, including daily specials, and be able to provide information and recommendations to guests.
Inspect, plan, and ensure that all materials and equipment are ready for service.
Maintain knowledge of correct maintenance and use of equipment.
Maintain knowledge of and comply with all departmental policies, service procedures, and standards.
Report all accidents and breakages to the F&B Manager or Executive Chef.
Adhere to relevant Food Safety Hygiene standards.
Work safely and abide by OSHA regulations and the Hotel’s policies regarding accident and incident reporting procedures.
Other duties as assigned.