Cook 1

The Westin Anaheim Resort; Anaheim (CA); On-site; USD 24,796 - 34,440; Full time

Job summary

The Westin Anaheim Resort is seeking a Cook I to oversee daily production and ensure the highest standards in our kitchen. You will coach other cooks, supervise their area, and coordinate with the Chef on duty regarding staff performance and daily production.

Responsibilities include maintaining HACCP and sanitation standards, preparing daily food and mise en place, and ensuring all stations meet quality and safety requirements.

Qualifications

• High school diploma or GED.
• Proven experience in hospitality or food service.
• Customer service oriented and guest-focused.
• Proficient with Micros and MS Office tools.

Responsibilities

• Ensure Covid 19, EcoSure, HACCP standards are strictly adhered to.
• Prepare daily food and mise en place; follow recipe cards and quality checks.
• Maintain kitchen cleanliness; record HACCP logs and food safety documents.
• Support the Sous Chef and BOH team in day-to-day kitchen operations.
• Interact with FOH and guests as needed; communicate staff performance and production.
• Complete daily prep list promptly and ensure smooth kitchen operations.
• Demonstrate proficiency in a wide range of cooking techniques.

Skills

Coaching ability

Leadership

Communication

Education

High school diploma or GED

Tools

Micros

Microsoft Office Suite

Job description

Job Overview

The Cook I is responsible for overseeing and supervising their area of os responsibility. The Cook I must demonstrate the highest standards as a role model and have the ability to coach other cooks as needed to ensure standards are being met. Responsible for daily production and execution of menu items. The Cook I communicates effectively and daily with the Chef on duty in regard to staff performance and daily production.

Cook 1 Responsibilities

• Ensure all Covid 19, Eco Sure, HD and HACCP standards are being strictly adhered to.
• The preparation of daily food and mis en place. Recipe card adherence and quality assurance.
• Maintain the kitchen by cleaning prep areas before and after use and making sure that all stations and critical equipment are clean. Ensures all HACCP temperature logs and food safety documents are accurately recorded.
• Supporting the Sous Chef and the BOH team in the day to day running of the kitchens.
• Interact as liaison with the FOH as needed and interact with guests as needed.
• Go through daily prep list and finish all the items in a timely manner
• Monitor overall kitchen operation and ensure kitchen is running smoothly and report periodically to Sous Chef and Executive Chef.
• Must be highly proficient in all cooking techniques.

Position Requirements

• High school diploma or GED
• Proven experience
• Must possess a high desire to service guests
• Complete knowledge and understanding of the hospitality industry, policies and procedures to include sanitation.
• Proficiency working with various computer programs including but not limited to Micros and Microsoft Office Suite.
• Proven record of organization, detail-oriented, and able to make productive and efficient decisions.
• Should have prior experience with 4 Diamond rated hotel.
• Must have a valid driver’s license.
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Availability; Must be able and flexible to work as required by business demands.

Additional Job Requirements

• Ability to apply creative solutions to practical problems and situations where limited standardization exists. Ability to remain flexible in determining a variety of problem-solving approaches. The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Availability; Must be able and flexible to work as required by business demands most specifically days, nights, weekends & holidays.
• Must have a valid driver’s license.
• Must possess a valid Food Handler’s Card as required by the County

Physical Requirements

• While performing the duties of this job it will require to:
• Must be able to tolerate temperature changes from hot to cold and cold to hot.
• Must be able to tolerate noise and vibration and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places.
• Must be able to tolerate atmospheric conditions, such as fumes, orders, dust, mists, gasses and/or poor ventilation.
• Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally.
• Frequently use hands for keyboard and arms to reach.
• Heavy work – Occasionally lift and/ or move up to 50lbs of force.
• Light work - Frequently lift and move up to 10lbs
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently

EOE/M/F/D/V/SO

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Source: Wincome Hospitality