Line Cook (Full-Time)| Dr. Wilkinson's Backyard Resort & Mineral Springs | Calistoga, CA

PM New•Calistoga, CA

13d•Onsite

About The Position

Dr. Wilkinson's Backyard Resort & Mineral Springs is seeking an experienced Line Cook to prepare food for the restaurant, employee meals, banquets, room service, and special functions in accordance with hotel standards for production quality and quantity. The Line Cook prepares meals to recipe, portion, and quality standards and controls food usage to minimize waste. This is a full-time, onsite position reporting to the Kitchen Manager. The position is non-exempt and requires standing and moving at least 75% of the time. The role includes preparing and presenting food, handling and storing ingredients, maintaining hot and cold line stations, assisting with inventory and ordering, and keeping work areas clean and safe. The Line Cook must follow company policies, food-handling specifications, and safety standards, and may perform additional duties as the property and organization evolve.

Requirements

Some food preparation experience or training is preferred.
Must be familiar with the proper use and maintenance of relevant kitchen equipment and machinery.
Must have thorough knowledge of the proper use and storage of relevant kitchen tools and equipment.
Must be organized, efficient, and able to meet high service-quality standards.
Must be a good team player with excellent interpersonal skills and the ability to work well with coworkers and the public.
Must have a courteous, friendly, and professional manner.
Must be able to work productively with little supervision.
Must be able to multitask in a high-pressure environment.
Open availability is required, including availability for various shifts, weekdays, weekends, and holidays.

Nice To Haves

Food preparation experience or training.

Responsibilities

Prepare and present food items according to specifications, including accommodating special guest requests.
Prepare hot foods, side dishes, and specialty items for employee meals, using leftover food from special functions as much as possible.
Handle cooking products properly, including trimming, cutting, marinating, covering, labeling, and storing them.
Assist with food preparation for banquet functions as directed.
Ensure meat, fish, and poultry portions meet specifications for restaurant and banquet service.
Check the quality and quantity of meat, fish, and poultry deliveries.
Take daily inventory of the meat cooler and fish storage reach-in, and assist with ordering stock as directed.
Rotate refrigerated food to minimize waste and spoilage.
Maintain high standards of cleanliness and sanitation, including the internal cleanliness of iceboxes.
Monitor and report food waste and equipment issues.
Assist with ordering food supplies as directed.
Set up hot or cold line stations according to specifications.
Follow company policies and procedures, and promptly report suspicious occurrences and hazardous conditions.
Keep work areas clean and safe.
Conduct departmental safety training for new Kitchen employees before they begin work.
Follow company safety standards, including proper equipment handling to avoid injury.