Full-Time Line Cook II

Kimpton Hotels & Restaurants•Palm Springs, CA

13h•Onsite

About The Position

This is a full-time Line Cook II position. The role focuses on providing guests with excellent food quality and consistency in an attractive environment with professional service. The cook will be hardworking with a passion for crafting quality dishes according to restaurant specifications, maintaining sound working relationships with teammates, and acting as an ambassador for the restaurant. The goal is to create personal experiences and develop guest relationships that encourage repeat business.

Requirements

Must have a minimum of two (2) to four (4) years of experience in a related or supportive position.
Time management and organizational ability required for high quality food production, with minimal supervision necessary.
Must have experience and proficiency with cooking including garde manger, saute station, fry station, and grill station.
Must have experience and familiarity to work at a high level of performance within all meal periods including breakfast, lunch, dinner, and brunch.
Ability to work with minimal direction or supervision to complete assigned tasks.
Food Handler Certification (If applicable).
Trained in knife skills and basic kitchen equipment.
Ability to multi-task under pressure.
Flexible schedule, able to work evenings, weekends, and holidays when needed.
Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Responsibilities

Follow departmental policies as well as restaurant rules and regulations as set forth in the employee handbook and by management.
Report any maintenance or repairs needed to the Executive Chef.
Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations.
Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Provide excellent quality and presentation of all food to the guests.
Demonstrate, prepare, and execute each menu item according to item specifications and presentation.
Produce food on a timely basis and be well educated regarding the menu.
Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area.