Prep & Line Cook - F&B

Hotel Californian•Santa Barbara, CA

1d•$19•Onsite

About The Position

The Prep Cook is responsible for knowledge of all kitchen facilities and services and performs duties in accordance with the hotel standards. Ensures guests satisfaction through the service and production of unprocessed foods as instructed by the Executive Chef. Responsible for physical aspects of the assigned department.

Requirements

Must have CA food handler card or ability to obtain within first 30 days of hire.
Assist other stations in the kitchen dept.
2 years' experience in a culinary role.
Ability to work well in stressful, high-pressure situations.
Must be able to work semi-independently without direct supervision by following all standards.
Ability to understand basic English

Responsibilities

Maintain a safe and sanitary work environment.
Follow all recipe cards and plating guides to ensure consistency, portions, presentation, temperature, quality.
Preparation of food may include soups, entrees, sauces, cutting meat and fish, and preparing daily specials for restaurant and banquets.
Assist other stations in the kitchen dept.
Direct the cleaning, preparation, and cooking of all vegetables.
Inventory and organization of department reach-in, walk-in coolers, freezer, and dry storage.
Proper storage of perishable product, labels, dates, FIFO.
Responsible for controlling food and supply waste.
Inspect incoming product, and monitor final product and its presentation.
Requisitioning- Follow purchasing and procedures.
Complete requisition neatly with proper quantities and food specifications.
Equipment Knowledge- Maintain the care and cleanliness of all mechanical equipment.
Provide safe work environment through proper use of equipment and personal tools.
Monitor equipment daily and report problems via work order system.
Create a daily prep list for cooks to prepare - follow up and hold accountable.
Maintain proper food temps in all areas - complete and supervise daily check lists for opening closing/temperatures/live checks.
Monitor all kitchen staff for optimum performance and ticket times.
Keep a positive attitude throughout the staff to maintain positive results.
Help maintain cost controls in food, /labor, expenses to stay within or below budgeted and forecasted money.