Line Cook | Marcerro at Nightsky | San Luis Obispo, CA

PM Hotel Group•San Luis Obispo, CA

27d•$18 - $20•Onsite

About The Position

Marcerro at Nightsky is seeking an experienced PM Cook to maintain and set up food production and perform quality control for meat, fish, poultry, and other food items prepared in back-of-house operations. This is a full-time, onsite, non-exempt position paying $18–$20 per hour. The Line Cook prepares and presents food according to specifications, handles and stores ingredients properly, assists with banquet preparation and ordering, and maintains food quality, inventory, cleanliness, and safety. The role also includes training new kitchen employees on departmental safety, attending mandatory meetings, cross-training, and performing other tasks as directed.

Requirements

Experienced PM Cook.
Ability to move at least 50% of the time.
Ability to lift up to 30 lbs.

Responsibilities

Prepare and present food items efficiently and according to specifications, including accommodating special guest requests.
Prepare hot foods, side dishes, specialty items, and employee meals, using leftover food from special functions when possible.
Handle hotel food products properly, including trimming, cutting, marinating, covering, labeling, and storing them.
Assist with food preparation for banquet functions.
Ensure specified portions of meat, fish, and poultry are served for restaurant and banquet functions.
Check the quality and quantity of meat, fish, and poultry delivered to the hotel.
Take daily inventory of items in the meat cooler and fish storage reach-in, and assist with ordering stock.
Rotate food in refrigerators to minimize waste and spoilage.
Maintain high standards of cleanliness and sanitation, including cleanliness of iceboxes.
Monitor and report food waste and equipment issues.
Assist with ordering food supplies.
Set up hot or cold line stations according to specifications.
Follow company policies and procedures, report suspicious occurrences and hazardous conditions, and maintain clean and safe work areas.
Conduct departmental safety training for new kitchen employees before they begin work.
Follow company safety standards and handle equipment properly to avoid injury.
Attend mandatory meetings and perform other assigned tasks, including cross-training.