102604 - PM Line Cook

Valencia Group; San Jose (CA); On-site; USD 50,000 - 70,000; Full time

Job summary

Valencia Group is seeking a dedicated kitchen operations manager for their Hotel Valencia Santana Row. This role involves overseeing kitchen cleanliness and adherence to health codes while mentoring and training staff to maintain high service standards.

Responsibilities include managing kitchen inventory, implementing health and safety standards, and assisting chefs during peak service times. The ideal candidate will demonstrate strong leadership and a commitment to exceptional culinary operations.

Qualifications

• Knowledge of kitchen operations and hygiene standards.
• Skill in training and mentoring staff.
• Ability to manage kitchen inventory and safety.

Responsibilities

• Ensure cleanliness and hygiene in kitchen operations.
• Assist chefs and manage food presentation.
• Train and mentor kitchen staff for high performance.

Skills

Commitment to hospitality principles

Kitchen safety knowledge

Team collaboration

Conflict resolution

Adaptability to change

Job description

Job Summary

Execution of policies and procedures at Hotel Valencia Santana Row, ensuring all services meet established standards. Advise the Executive Chef and Sous Chefs on all matters related to kitchen operations, maintain a high standard of cleanliness and hygienic practice throughout the kitchen, and inspire and mentor kitchen staff.

Responsibilities

• Meet Santa Clara Health Department standards in serving food and beverage.
• Keep all kitchen equipment clean at all times.
• Maintain kitchen conditions in exceptional presentation.
• Report any equipment issues to the Executive and Sous Chefs.
• Consistently present in the kitchen, assisting chefs during service and ensuring smooth operations.
• Introduce specials and new menu ideas for Hotel outlets.
• Perform pre-service line checks.
• Ensure food quality delivered to guests meets standards.
• Maintain Mise en place levels according to business requirements.
• Assess delivered food supplies for quality and correct orders.
• Ensure all cooking stations are adequately stocked with necessary ingredients.
• Adhere to FIFO practices to reduce food wastage and minimize contamination risk.
• Maintain back‑of‑house signage and areas efficient and up to date.
• Ensure overall cleanliness of the kitchen.
• Prepare for each shift and maintain operation hours.
• Train and coach staff to achieve high performance.
• Maintain menu knowledge and uphold code of conduct, professionalism, and morale.
• Implement hotel rules and regulations and follow all Standard Operating Procedures.
• Inspect facilities for safety and quality control.
• Ensure safety of the kitchen and proper personal uniforming.
• Assist in managing and maintaining food inventories according to business level.
• Label and stock inventory properly in compliance with law and guidelines.
• Maintain a safe, clean operating environment in accordance with local health codes and regulations.
• Manage ticket times to benefit guest experience.
• Investigate and resolve service issues, reporting to the Executive Chef and Sous Chefs.
• Work in the omelet or other stations when required.
• Assist the banquet team and prepare for events when required.
• Conduct shift handovers for opening and closing shifts.
• Ensure shift availability, including weekends (PM shifts).

Basics

• Attend required meetings.
• Conduct professional correspondence in all areas.
• Keep work areas clean, sanitized, and organized.
• Be extremely courteous to all customers and fellow employees.
• Report unsafe conditions to the supervisor immediately.
• Maintain hotel equipment in proper working condition.
• Perform any additional duties assigned by the immediate supervisor.

Knowledge and Skills

• Demonstrate commitment to Valencia Group Hospitality operating principles and philosophies.
• Hold self and others accountable for achieving results.
• Address conflict in a timely manner.
• Contribute to team results.
• Adapt effectively to change.
• Make decisions, including those involving employees and team members, with available information.
• Understand all VGSOP and LSOP pertinent to culinary operations, implementing those policies in practice.

Relationship Skills

• Apply principles of trust, honesty, respect, integrity, and commitment.
• Establish confidence within the culinary team and across the hotel and Valencia Group.
• Report unsafe conditions promptly.