102604 - PM Line Cook

VALENCIA GROUP•San Jose, CA

8d•$22 - $22•Onsite

About The Position

The PM Line Cook is responsible for the execution of policies and procedures at Hotel Valencia Santana Row, ensuring that all services provided achieve established standards. This role advises the Executive Chef and Sous Chefs on kitchen operations, maintains a high standard of cleanliness and hygiene, and inspires and mentors kitchen employees. The position oversees operations including meeting Santa Clara health department standards, maintaining equipment, and ensuring exceptional kitchen presentation. The PM Line Cook is expected to be a consistent presence in the kitchen, assisting chefs during service, running service smoothly, and bringing new menu ideas. Key responsibilities include pre-service line checks, ensuring food quality, managing mise en place, assessing food supplies, stocking stations, adhering to FIFO practices, maintaining back-of-house areas, and ensuring overall kitchen cleanliness. The role also involves training and coaching staff, menu knowledge, respecting employees, implementing hotel rules, inspecting facilities for safety and quality, ensuring kitchen safety, maintaining proper uniform, assisting with food inventories, and ensuring compliance with health codes and regulations. The PM Line Cook investigates and resolves service issues, works various stations as needed, assists the banquet team, and performs shift handovers. Availability for PM shifts, including weekends, is required.

Requirements

Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.
Holds self and others accountable for achieving results.
Addresses conflict in a timely manner.
Contributes to team results.
Deals with change effectively.
Makes decisions, including employees/team, and commits to a course of action with available information.
Develop an understanding of all VGSOP’s and LSOP’s pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOP’s and LSOP’s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice.
Always apply the principles of trust, honesty, respect, integrity, and commitment.
Helps to establish confidence in the culinary team among peers throughout the hotel and throughout Valencia Group.
PM shift availability including weekends.

Responsibilities

Execute policies and procedures to meet established service standards.
Advise Executive Chef and Sous Chefs on kitchen operations.
Ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Inspire and mentor kitchen employees.
Meet Santa Clara health department standards for food and beverage service.
Keep all kitchen equipment clean and report issues to chefs.
Maintain kitchen conditions in exceptional presentation.
Assist chefs during service and ensure smooth operations.
Bring specials and new menu ideas for hotel outlets.
Conduct pre-service line checks.
Ensure the quality of food delivered to guests.
Maintain mise en place levels according to business levels.
Assess the quality of delivered food supplies and ensure correct orders.
Ensure all cooking stations are adequately stocked with necessary ingredients.
Adhere to FIFO practices to reduce food wastage and minimize contamination risk.
Maintain back of house signs and areas for efficiency.
Ensure cleanliness of the kitchen.
Maintain operation hours and prepare for each shift.
Train and coach exceptional staff.
Demonstrate menu knowledge.
Respect employees, code of conduct, professionalism, and morale.
Implement hotel rules and regulations and follow all Standards of Procedures.
Inspect facilities for safety and quality control.
Ensure safety of the kitchen.
Maintain proper uniform and readiness to work.
Assist in management and maintenance of food inventories.
Ensure all inventory is properly labeled and stocked.
Maintain a safe, clean operating environment, ensuring compliance with local health codes and regulations.
Manage ticket times to benefit guest experience.
Investigate and resolve service issues, reporting to Executive Chef and Sous Chefs.
Work in Omelet or other stations when required.
Assist Banquet team and preparation when required.
Perform shift handovers when opening and closing shifts.
Attend required meetings.
Conduct professional correspondence.
Keep work areas clean, sanitized, and organized.
Be courteous to customers and fellow employees.
Report unsafe conditions to supervisor.
Maintain hotel equipment in proper working condition.
Perform any other duties assigned by immediate supervisor.