Cook

Wyndham Visalia; Visalia (CA); On-site; USD 30,000 - 45,000; Full time

Benefits offered by this job

Employee meals

Health benefits

Flexible schedule

Job summary

A leading hospitality company in California is seeking a Food Preparation Worker to prepare food items while adhering to production requirements and quality standards. The ideal candidate will have a minimum of 5 years of experience in food service and the ability to operate kitchen equipment safely. Join our team and help maintain a sanitary and efficient kitchen environment.

Qualifications

• 5 years minimum experience in food service or related work.
• Familiarity with kitchen equipment and safety standards.
• Ability to maintain a clean and sanitary work environment.

Responsibilities

• Prepare food items according to production and quality standards.
• Assist in controlling food costs and waste.
• Ensure proper storage and handling of food items.

Skills

Ability to operate deep fryer

Kitchen safety protocols

Attention to detail

Education

High School education or equivalent experience

Tools

Deep fryer

Broiler

Food processor

Job description

BASIC PURPOSE:

Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

ESSENTIAL FUNCTIONS:

1. Prepare food of consistent quality following recipe cards and production and portion standards, per orders from servers. (60%)

1. Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%)

1. Date all food containers and rotate as per the Standard Operating Procedure (SOP), making sure that all perishables are kept at proper temperatures. (5%)

1. Check pars for shift use; determine necessary preparation, freezer pull and line set up. Note any out- of stock items or possible shortages. Assist in keeping buffet stocked. (10%)

1. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. (5%)

1. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per Standard Operating Procedure (SOP). (3%)

NON-ESSENTIAL FUNCTIONS: (5%)

1. Assist in prep work of vegetables and condiments as required for the next shift. (2%)

Knowledge and Skills:

Education: High School education or equivalent experience

Experience: Minimum 5-years food service or related work

Skills and Abilities:

Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

Personnel Issues:

1. Abide by payroll, procedures (punch in/punch out) and rules of conduct as stated in the AltaMont employee handbook.

1. Demonstrate a working knowledge of all hotel safety and security procedures as required to maintain a secure and safe environment for employees as well as guests.

1. Report any unusual occurrences and/or request to the immediate supervisor/MOD

1. Read and abide by all the regulations and rules of conduct stated in the employee handbook

ENVIRONMENT

Physical Job Requirements

(for essential functions only)

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Lifting/Pushing/Pulling/ Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.

Position regularly involves lifting food cases and metros weighing up to 70lbs. Pushing and pulling carts is required.

____ No lifting/Pushing/Pulling/Carrying Required

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Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often

Regular bending to lift items and supplies. No kneeling.

_____ No Bending/Kneeling required

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Mobility Describe the type(s) of mobility required to include distances and % of time involved

Regularly moves around the kitchen.

____ Stationary Position

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Continuous Standing Describe the reasons to include time period and frequency

To complete a task, may be stationary for short period of time.

____ No Continuous Standing Required

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Climbing Stairs: Up to approx. ___steps__% of ___

Climbing Ladders: Up to approx. ____feet____% of _________

__X__ No Climbing Required

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Driving Describe type of vehicle, distances, % of time involved and frequency

__X__ No Driving Required

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Work Environment Inside: 100 % of 8-hour shift

Work Environment Outside: ____% of _______

Describe any abnormal temperature exposures:

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ENVIRONMENT

Physical Job Requirements

(for essential functions only)

===============================================================

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Hearing: ____ Critical ____ Moderate _ X___ Minimal

Explain: Need to hear equipment timers and communicate with other staff

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Vision: ____ Critical __X__ Moderate ____ Minimal

Explain: Check quality and portions of food.

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Speech: _____ Critical ____ Moderate __X__ Minimal

Explain: Communicate with kitchen staff

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Literacy: _____ Critical __X__ Moderate ____ Minimal

Explain: To read recipe cards and procedures

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Chemicals/ Agents Describe any chemicals/agents to include what they are, warnings and frequency of use.

Grease strip- once/month; bleach all day; grease cutter-once/week; lime away-once/week WARNING- keep off skin, away from eyes, don't swallow, no prolonged inhaling

____ No Chemicals/Agents Used.

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Protective Clothing Type: Hair restraint/hat, gloves, apron, safety shoes

Approx. _100_% of _8 hour shift_____

(Time period)

____ None Required.

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Equipment Operation List type of equipment and frequency of use.

Deep fryer-all day; broiler-60%; stove-all day; steamer-all day; food processor-50%; mixer-25%; slicer-25%; oven-all day; steam table-all day; tilt kettle-15%; waffle iron-10%; flat top grill-60%

_____ None Required.

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Other Considerations

____ None.

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Additional Information