Cook 1

Portola Hotel & Spa at Monterey Bay; Monterey (CA); On-site; Full time

Job summary

A leading hotel in Monterey is seeking a Cook 1 to take charge of kitchen operations and assist in culinary activities. This role requires strong culinary skills, a customer-first approach, and the ability to work in a fast-paced environment. Ideal candidates will have a minimum of two years of culinary experience and a passion for providing outstanding service in a team-oriented setting.

Qualifications

• Minimum 2 years of culinary experience required.
• Strong inter-personal skills and teamwork experience.
• Ability to work flexible hours including nights and weekends.

Responsibilities

• Supervises and instructs subordinate cooks.
• Prepares complete meals including soups and desserts.
• Assists in menu planning and cleaning of kitchen areas.

Skills

Customer Service

Teamwork

Culinary Techniques

Attention to Detail

Education

High School Diploma or equivalent

California Food Handlers / ServSafe Certification

Job description

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JOB DESCRIPTION: The Cook 1/I must have the ability to take the lead in all restaurant outlets and banquet operations, with the direction of Chefs and culinary supervisors. Cook 1 will be required to have an elevated knowledge of culinary terminology, all cooking techniques, product handling and all tools and equipment used in food production.

The Essential Job Functions Of This Job Are

• Assists in supervision and instruction of subordinate Cooks as necessary.
• Prepares or assists in preparation of complete meals - preparing and cooking soups, meats, gravies, vegetables, desserts, salads, baked goods, etc.
• Acts as Assistant to Charge Cook in preparation and cooking.
• Assists in menu planning and recipe development, utilizing standard metric recipes, testing products and tasting panel.
• May take charge of a shift in absence of Kitchen Supervisor and/or Kitchen Management.
• May be responsible for checking supplies and groceries received in work area.
• May assist in serving special diet meals or cafeteria food service.
• May prepare special nourishment items.
• Assists in the cleaning of kitchen area and general maintenance of equipment and inventory control.
• Supervise the cooks and cold prep person's food production on the front line; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
  
  

The above statements are intended to describe the general nature and level of work being performed by people assigned to this position. Job responsibilities can change according to the operational needs of the business.

The Ideal Candidate Will

• Carry a friendly, energetic, personable demeanor and have a passion for great customer service, with a customer-first mentality.
• Have strong inter-personal skills and enjoy working in a team-environment and building great relationships with their coworkers.
• Must approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
• Must be effective at authentic listening skills to, understanding, and clarifying concerns raised by guests.
• Must be able to work a flexible schedule that may include nights, weekends and holidays based upon company needs.
  
  

Additional Responsibilites

Knowledge of the entire hotel food & safety compliance procedures, hotel safety procedures to ensure the safety and security of our guests and employees.

Educational / Certification / License Requirements

High School Diploma or equivalent – Required

California Food Handlers / ServSafe Certification - Required

Required Knowledge, Skills, & Abilities

• Proficiency in using various computer software programs and general office equipment
• Detail oriented and comfortable working in a fast-paced environment
  
  

Previous Experienced Required

Minimum 2 years of culinary experience required; hospitality experience preferred.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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