Marketplace Prep Cook

Peregrine Hospitality•Pismo Beach, CA

19h•$19

About The Position

Summary of Job Description Responsible for the preparation of food items in accordance with recipes and established standards in the hotel’s efforts to deliver outstanding service. Maintain organization, cleanliness, and sanitation of work areas and equipment and be responsible for performing the following tasks to the highest standards. Work Hours Will be required to work flexible scheduled shifts based on business needs. Scheduling includes holidays, nights, and weekends depending on hotel events and functions. Job Requirements Understand the mission, vision, and goals of the hotel. Must be able to prioritize and work efficiently with limited supervision. Must be detail-oriented and able to multi-task efficiently. Must be able to speak, understand, and communicate the primary language(s) used in the workplace. Must possess excellent communication, follow-up, and organization. Must have the ability to push, pull bend, squat, and lift up to 50lbs regularly. Use of PPE as needed for duty assigned and with the use of required tools and equipment. Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up. Be a clear thinker, remaining calm and resolving problems using good judgment. Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team. Ability to work well under the pressure of meeting production schedules and timelines for guests' pastry orders. Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line. Ability to work in hot, noisy, and sometimes close conditions. Ability to work with all products and food ingredients involved. Ability to use all senses to ensure quality standards are met. Ability to comprehend and follow recipes.

Requirements

Understand the mission, vision, and goals of the hotel.
Must be able to prioritize and work efficiently with limited supervision.
Must be detail-oriented and able to multi-task efficiently.
Must be able to speak, understand, and communicate the primary language(s) used in the workplace.
Must possess excellent communication, follow-up, and organization.
Must have the ability to push, pull bend, squat, and lift up to 50lbs regularly.
Use of PPE as needed for duty assigned and with the use of required tools and equipment.
Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up.
Be a clear thinker, remaining calm and resolving problems using good judgment.
Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team.
Ability to work well under the pressure of meeting production schedules and timelines for guests' pastry orders.
Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
Ability to work in hot, noisy, and sometimes close conditions.
Ability to work with all products and food ingredients involved.
Ability to use all senses to ensure quality standards are met.
Ability to comprehend and follow recipes.

Responsibilities

Prepare food items according to designated recipes and quality standards.
Maintain cleanliness and comply with food sanitation standards at all times.
Manage guest orders in a friendly, timely, and efficient manner.
Ensure knowledge of the menu and all food products.
Stock and maintain designated food station(s).
Visually inspect all food sent from the kitchen.
Practice correct food handling and food storage procedures according to federal, state, local, and company regulations.
Prepare requisitions for supplies and food items, as needed.
Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
Ensure that food quality and food safety standards are maintained at a superior level daily.
Complete opening duties as assigned, including setting up the physical aspect of the station: grill, pantry, making preparation list of necessary food items, requisition all listed food items and transport from walk-in, etc. to assigned station.
Prepare necessary food items for the meal period and the next service.
Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
Cook for the scheduled meal period.
Remove soiled wares from the station as assigned and transport to dishwashing area.
Set up and organize dishwashing area.
Operate all equipment assigned in a safe manner.
Clean and sanitize all china, glassware, silverware, flatware, pots, and pans in the hotel.
Takes inventories of china, silverware, and glassware to ensure the restaurant and banquet kitchens have the requisite amounts to properly open their shifts and that there are sufficient Queen Mary’s and racks in which to place dirty dishes, silver, pots, and pans.
Breakdown workstation and complete closing duties.
Follow 4 Keys service standards, standard operation procedures, and safety standards.
Follow safety and security procedures.
Work cohesively with co-workers and all departments as part of a team.
Follow all appropriate policies and procedures while constantly striving to improve standards of operations.
Adhere to attendance and reliability standards.
Follow all additional duties as assigned by management.