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Cook - Hotel

Summary
Our dynamic Hospitality Team strives to create a pleasurable dining experience for all guests and prides itself on exceptional food quality and outstanding customer service.
Under direction of the Hotel Chef De Cuisine, the Hotel Cook creates and maintains production and preparation of food/menu items for guest consumption on designated shifts; ensures that only approved recipes, cooking methods and ingredients are followed as set by Management; ensures time goals for operations are met; maintains all food, equipment and kitchens to set health codes and organizational standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management at all times.
Essential Duties & Responsibilities
Assists with maintaining designated workstation throughout all levels of business flow; ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced on assigned station; ensures food service lines are fully stocked for forecasted business flow and restock before end of shift.
Possesses an above average knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.), and standard food production equipment; possesses above average knife skills; ability to perform basic cooking methods, as well as the ability to multitask within those basic cooking methods, to ensure no interruption in servicing of the guests.
Possesses adequate understanding of the food rotation method "FIFO" and is directly responsible for labeling and dating all food items on their designated stations as well as the kitchen as a whole; make sure all food items are within expiration dates or if not that they are disposed of and properly logged on waste sheets.
Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties as well as explain to and train cook staff on how to use these items efficiently.
Reports any injuries, accidents or possible unsafe work environment issues to management immediate when identified, at all times.
Ensures the cleanliness, organization & preparedness of immediate workspace & adjacent areas.
Performs any job responsibilities and or tasks deemed necessary by Management within the scope of this position and business needs.
Education/Experience/Qualifications
High School Diploma or GED and culinary arts degree from accredited school required.
Minimum 3 to 7 years' experience working in high-volume line cooking or production cooking in a full-service dining establishment or food service establishment preferred.
Demonstrates knowledge of food preparation and presentation.
Capable of following procedures and taking direction.
Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties.
Ability to work a varied schedule that may include evenings, nights, and weekends.
Excellent grooming standards.
A passion for delivering exceptional levels of guest service.
Certificates/Licenses/Registrations
Must obtain and maintain a current Food Handler's Card.
Must provide at least two unexpired, Right To Work documents; a valid social security card, a U.S. birth certificate, a Native American Tribal document, U.S. citizen ID Card, a resident citizen ID card, a U.S. passport, or employment authorization documents issued by the Department of Homeland Security.
Must obtain and maintain a Food Handler's Card.
San Manuel Band of Mission Indians is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, or genetic information.
To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions. If you require reasonable accommodation in participating in the employee selection process, please direct your inquiries to Human Resources, 909-863-2270, or email HR@sanmanuel.com.



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