Cook I - In-room Dining (Full Time) - Rancho Palos Verdes

Overview:

Maintain organization, cleanliness and sanitation of work areas and equipment.

Responsibilities:

• Assist with inventories as scheduled.
• Assist in plating up Banquet hot meals as assigned.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of Kitchen as assigned.
• Work at off premise functions.
• Research new menu items.
• Attend designated meetings; Demonstrate leadership qualities

Additional Duties & Responsibilities:

• Maintain the company image and vision statement.
• Make optimal use of financial resources.
• Participate in ongoing training and encourage the personal development of all associates
• Continuous evaluation and improvement of the operations.
• To be an integral part of the development of future company projects
• To provide an exceptional guest experience

Qualifications:

• Ability to work all stations on the line
• Fluency in English in verbal and non-verbal
• Compute basic arithmetic
• Provide legible communication
• Comprehend and follow recipes
• Expand/Condense recipes
• The Ability to:
• Perform job functions with attention to detail, speed and accuracy.
• prioritize and organize
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly
• Follow directions thoroughly.
• Understand guest’s service needs.
• work cohesively with co-workers as part of a team
• work with minimal supervision
• maintain confidentiality of guest information and pertinent Hotel data
• direct performance of staff and follow up with corrections when needed
• Previous supervisory experience
• Previously worked with all products and food ingredients involved.
• Artistic talent
• Ability to input and access information in the property management system/computers/point of sales system
• Previous guest relations training
• Exert physical effort in transporting 50 pounds
• Endure various physical movements throughout the work areas.
• Remain in stationary position for 4 to 6 hours throughout work shift.
• Satisfactorily communicate with guests, management and co-workers to their understanding.

Experience, Education, & Licensure:

• 5 years’ experience as a Line Cook at a quality style Hotel or Restaurant.
• Food handlers certificate
• High school diploma or equivalent vocational training certificate
• Certification of Culinary training or apprenticeship

Compensation

Base Pay Start Rate: $25/Hr

We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match!

#Terranea