102604 - PM Line Cook

VALENCIA GROUP•San Jose, CA

27d•$25 - $25•Onsite

About The Position

The PM Line Cook supports kitchen operations at Hotel Valencia Santana Row by following hotel policies and procedures and helping ensure food and service meet established standards. The role maintains kitchen cleanliness, hygiene, safety, and presentation; assists chefs during service; and helps ensure a smooth guest experience. The Line Cook also supports and mentors kitchen employees, maintains food quality and inventory practices, and communicates operational or service issues to the Executive Chef and Sous Chefs. PM-shift availability, including weekends, is required.

Requirements

Availability for the PM shift, including weekends.
Ability to maintain food-safety, sanitation, cleanliness, and local health-code standards.
Knowledge of menu items and FIFO inventory practices.
Ability to contribute to kitchen service, maintain stocked stations, and support food quality.
Ability to train and coach kitchen employees.
Professionalism, courtesy, integrity, respect, and commitment.
Ability to work effectively with a team, address conflict, adapt to change, and make decisions using available information.
Willingness to learn and adhere to applicable hotel and culinary operating procedures.

Responsibilities

Meet Santa Clara health department standards when serving food and beverage.
Keep kitchen equipment clean and in proper working condition, and report equipment issues to the Executive Chef and Sous Chefs.
Maintain kitchen cleanliness, sanitation, organization, safety, and presentation; comply with local health codes and regulations.
Assist chefs during service and help run service smoothly, managing ticket times to support the guest experience.
Conduct pre-service line checks and ensure cooking stations are stocked with necessary ingredients.
Maintain mise en place levels according to business needs and prepare for each shift while observing operating hours.
Assess delivered food supplies for quality and order accuracy; follow FIFO practices to reduce waste and contamination risk.
Manage food inventory according to business levels and ensure inventory is properly labeled and stored in accordance with laws and guidelines.
Maintain back-of-house signs and areas so they are efficient and up to date.
Ensure food quality delivered to guests and maintain menu knowledge.
Suggest specials and new menu ideas for hotel outlets.
Train and coach kitchen employees, and support employee professionalism and morale.
Implement hotel rules, regulations, and standard operating procedures; inspect facilities for safety and quality control.
Investigate and resolve service issues, address their causes, and report them to the Executive Chef and Sous Chefs.
Work at the omelet or other stations when required, and assist with banquet preparation when required.
Complete shift handovers when opening or closing shifts.
Attend required meetings and maintain professional correspondence and courteous conduct toward customers and fellow employees.
Report unsafe conditions promptly to a supervisor.
Maintain a proper uniform and be ready to work.
Perform other duties assigned by the immediate supervisor.
Apply Valencia Group Hospitality operating principles; be accountable, address conflict in a timely manner, contribute to team results, adapt to change, and make decisions using available information.
Learn and follow VGSOPs and LSOPs related to culinary operations and hotel operations.
Build trust, honesty, respect, integrity, and commitment, and help establish confidence in the culinary team across the hotel and Valencia Group.