Kitchen Line Cook (PM)

Seascape Beach Resort•Aptos, CA

1d•$20 - $25•Onsite

About The Position

Ensures the quality preparation of all menu items and proper handling/storage of all food items in accordance with chef and standards laid out in kitchen. Works closely with the F&B Manager in ensuring kitchen production meets business demand

Requirements

Ability to satisfactorily communicate in English (speak, read, write) with guests, coworkers and management to their understanding
Ability to accurately compute and manipulate mathematical calculations
Ability to perform assigned duties with attention to detail, speed, accuracy
Allow through, courtesy, cooperativeness and work with a minimum of supervision
Ability to prioritize work assignments
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
Ability to work well under pressure of organizing and attaining production schedules
Ability to use all senses to ensure quality standards are met including vision, taste and smell
Ability to differentiate dates
Ability to operate, clean and maintain all equipment required in job functions
Ability to expand and condense recipes
High school diploma or equivalent vocational training certificate
One year experience in a similar position at a four star hotel or restaurant
Ability to work all stations in kitchen
Punctuality and regular, reliable attendance
Interpersonal skills and the ability to work well with guests and employees.

Responsibilities

Prepare food of consistent quality and assist in kitchen functions
Prepare food of consistent quality by tasting (especially sauces and dressings, following recipe cards and production and portion standards, per check from servers
Expedite orders efficiently and have strong time management
Start food items that are prepared ahead of time, making sure not to over prepare estimated needs
Ensure the designated station is equipped with appropriate knives and utensils and all items are visually checked and tested for quality to ensure the utmost importance of safety
Address all inquiries and questions from front of house
Date all food containers and rotate as per resorts standards, making sure that all perishables are kept at proper temperatures and cooling temperatures are maintained at 36 degrees
Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out of stock items or possible shortages
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables
Ongoing - operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill. Check all containers for cleanliness, dates, covers and labels
Opening Shift– follow all set procedures including signing out keys at the front desk, unlocking coolers and set up line for the day
Closing Shift – follow all set procedures including lock all refrigeration units, turn off equipment and give keys to front desk or hand to closer
Comply with all Health & Safety standards set by OSHA and the resort including but not limited to completing daily hand washing log and health screening log
Perform any other job related duties as assigned.
Daily Cleaning and sanitizing of work areas including grease traps, ovens, refrigeration, ovens, grill, floors, fryers, walls, ceiling tiles, counters, shelving, tables, rolling racks and any other item that needs to be cleaned using proper chemical cleaning agent
Ensure presentation for every plate is consistent and in line with quality and presentation standards of the resort.
Ensure all equipment is working order and report any items to be repaired to maintenance