Line Cook

Boardwalk IG Management LLC•Yountville, CA

10d

About The Position

Laying in the heart of Napa Valley, The Estate Yountville features two magnificent hotels that embody the perfect getaway and retreat. Surrounded by vineyards, Michelin-star restaurants and exquisite views in Yountville, our 22-acre haven sits among one the most coveted viticulture regions in the world. We invite our guests to immerse themselves in a redesigned Wine Country experience in a delightfully vino-cultured manner: two luxury hotels with decidedly different personalities – the vibrant Hotel Villagio and its sophisticated counterpart, Vintage House, a chic and tranquil sanctuary. A combined room-count of nearly 200 rooms and suites allows us to create a memorable experience for any occasion! JOB SUMMARY: The Line Cook is responsible for supervising the preparation of all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. El ayudante de cocina es la persona responsable de supervisar la preparación de todos los alimentos para el restaurante / comedor cafetería servicio a cuarto cafetería para empleados y banquetes. También se asegura de mantener las normas más altas de calidad en la preparación de alimentos atractivos y apetitosos.

Requirements

At least 3 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or related field.
Food Handlers Certification (must comply with State requirements)
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful high pressure situations.
Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.
Must be able to work with and understand financial information and data and basic arithmetic functions.
Stand and walk for extended periods of time, often for the duration of a shift (up to 8 hours or more).
Lift, carry, push, and pull up to 50 pounds occasionally, including food products, kitchen equipment, and supply boxes.
Frequently bend, stoop, kneel, and reach while preparing food or retrieving items from storage areas.
Perform repetitive hand and arm movements, including chopping, stirring, plating, and operating kitchen equipment.
Work in a fast-paced kitchen environment with exposure to heat, steam, open flames, and sharp tools.
Maintain dexterity and coordination required to safely operate kitchen equipment such as knives, slicers, ovens, grills, and mixers.
Work in varying temperatures, including hot kitchen environments and occasionally cold storage areas.
Follow all food safety, sanitation, and workplace safety standards at all times.

Responsibilities

Approach all encounters with guests and employees in a friendly service-oriented manner.
Maintain regular attendance in compliance with Hotel standards as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards).
Comply at all times with hotel standards and regulations to encourage safe and efficient hotel operations.
Comply with certification requirements as applicable to position to include Food Handlers Safety etc.
Maintain friendly and warm demeanor at all times.
Have thorough working knowledge of menus and the preparation required to produce the product according to hotel standards.
Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.
Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency productivity and quality; be able to support any position in the kitchen that is in need of help.
Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes.
Supervise the preparation of food for the Employee Cafeteria as necessary.
Ensure that all food is prepared following hotel standard recipes.
Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat orderly and clean.
Supervise and assist with the breakdown of buffets and kitchen line ensuring proper storage of food and equipment at the end of each meal period.
Ensure that all employees practice safe work habits at all times to avoid possible injury to self or other employees.
Enforce all hotel policies and house rules.
Be familiar with the hotel's emergency procedures.
Ensure that employees are at all times attentive friendly helpful and courteous to all guests managers and all other employees.
Aid in the security of food items; ensure the meat locker storeroom and walk-ins are locked when not in use.
Ensure that the Employee Break room is kept neat orderly and clean.
Maintain the high food quality standards in the kitchen and find ways to improve upon them.
Maintain cleanliness and organization of all storage areas.
Assist in training staff in the operation and maintenance of all kitchen equipment.
Attend meetings as required by management.
Perform any other duties as requested by management.