102604 - PM Line Cook

Valencia Group•San Jose, CA

26d•Onsite

About The Position

The PM Line Cook executes Hotel Valencia Santana Row policies and procedures to ensure kitchen services meet established standards. The role supports kitchen operations, maintains high cleanliness and hygiene standards, and helps inspire and mentor kitchen employees. The cook works alongside chefs during service, helps keep service running smoothly, supports food quality and guest experience, and contributes menu specials and ideas for hotel outlets. The position includes PM shift availability, including weekends, and may involve working at omelet or other stations and assisting the banquet team when needed.

Responsibilities

Meet Santa Clara health department standards when serving food and beverage.
Keep kitchen equipment clean and report equipment issues to the Executive Chef and Sous Chefs.
Maintain the kitchen in clean, hygienic, safe, and presentable condition.
Assist chefs during service and help ensure smooth kitchen operations.
Suggest specials and new menu ideas for hotel outlets.
Conduct pre-service line checks and ensure food quality for guests.
Maintain mise en place levels according to business volume and ensure cooking stations are stocked.
Assess delivered food supplies for quality and order accuracy.
Follow FIFO practices to reduce waste and minimize contamination risks.
Keep back-of-house signs and areas efficient and up to date.
Maintain operating hours and prepare for each shift, including shift handovers when opening or closing.
Train and coach staff and maintain menu knowledge.
Follow hotel rules, standards of procedure, and applicable operating policies.
Inspect facilities for safety and quality control and help ensure kitchen safety.
Assist with food inventory management according to business levels; ensure inventory is properly labeled and stocked according to laws and guidelines.
Manage ticket times to support the guest experience.
Investigate and resolve service issues, address their causes, and report them to the Executive Chef and Sous Chefs.
Work at omelet or other stations and assist the banquet team with preparation when required.
Attend required meetings and communicate professionally.
Keep work areas clean, sanitized, and organized; treat customers and fellow employees courteously.
Report unsafe conditions to a supervisor and maintain hotel equipment in proper working condition.
Perform other duties assigned by the immediate supervisor.
Apply Valencia Group Hospitality operating principles, hold self and others accountable, address conflict promptly, 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.
Practice trust, honesty, respect, integrity, and commitment, and help build confidence in the culinary team across the hotel and Valencia Group.