Cafe Azuli Station Cook 1
About The Position
The Station Cook I plans, prepares, and sets up menu items and specials for designated outlets, providing quality food service in accordance with standards and plating specifications. The role also directs, trains, and monitors Line Cooks and maintains the organization, cleanliness, and sanitation of work areas and equipment. The culinary team at Murrieta Hot Springs Resort uses local, organic, and seasonal ingredients to provide guests with delicious, health-conscious dishes. Employment is contingent upon successful completion of a background check and verification of work authorization, in compliance with applicable federal and California law. This job description is not exhaustive, and other duties may be assigned from time to time.
Requirements
- Food-handling certification is required.
- Ability to work all stations on the line.
- Ability to work in a high-demand, sometimes high-pressure environment.
- Ability to compute basic arithmetic.
- Ability to comprehend and follow recipes, including expanding or condensing recipes.
- Regular attendance according to established guidelines.
- Ability to work varying schedules to reflect the property’s business needs.
- Ability to focus on tasks and complete assignments on time despite frequent interruptions.
- Ability to maintain excellent relationships with staff and protect staff and guest confidentiality.
- Good written and verbal communication skills.
- Physical ability to stand and walk for varying lengths of time, often for long periods; remain stationary for 45 minutes throughout a shift; bend, stoop, squat, and stretch; and exert effort transporting 50 pounds.
- Ability to perform grasping, writing, standing, sitting, walking, repetitive motions, pulling, and pushing, with listening, hearing, and visual ability.
Responsibilities
- Prepare menu items according to recipes and yield guides.
- Set up work stations with required mise en place, tools, equipment, and supplies; break down work stations and complete closing duties at the end of the last shift of the day.
- Inspect the cleanliness and working condition of tools, equipment, and supplies.
- Inform the Sous Chef of supplies that need to be requisitioned for the day’s tasks.
- Transport supplies from the Storeroom and stock them in designated areas.
- Begin prep work for items needed for the day’s menu.
- Check that POS printers on the line are working and have enough paper for the shift.
- Maintain proper storage procedures as specified by Health Department and hotel requirements, and follow food-handling guidelines.
- Direct, train, and monitor Line Cooks.
- Maintain the organization, cleanliness, and sanitation of work areas and equipment.
- Perform other duties as assigned.
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
