Youngs Beach Shack Cook II

THE RANCH AT LAGUNA BEACH • Dana Point, CA

44d • $22 - $24

About The Position

Manage all aspects of the food production for the beach café, restaurant and or banquets, including food preparation according to the description. Adhere to sanitation practices.

Requirements

• High school or equivalent education required. Ability to obtain and/or maintain any government required licenses, certificates or permits.
• Certified Cook level or higher. Prior experience preferred. Experience in a full service restaurant or hotel/resort restaurant desired.
• All team members must maintain a neat, clean and well-groomed appearance per The Ranch standards.
• Must be able to speak, read, write and understand the primary language used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Knowledge of The Ranch operations, its services, and facilities.
• Ability to read recipes and follow their instructions.
• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
• Regular attendance is essential to the successful performance of this position. Irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the fluctuation in business levels in the hospitality industry, team members may be required to work varying schedules to reflect the business needs of The Ranch. In addition, attendance is required at all scheduled training sessions and meetings.
• Upon employment, all team members are required to fully comply with company rules and regulations for the safe and effective operation of The Ranch’s facilities. Team members who violate The Ranch rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Responsibilities

• Set up and stock stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

What This Job Offers

• Career Level: Mid Level
• Education Level: High school or GED