Cook 1 (SWING SHIFT)

Priority Dispatch Corp.; Monterey (CA); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a passionate Cook 1/I to lead culinary operations in a vibrant restaurant environment. This role involves preparing delicious meals, supervising kitchen staff, and ensuring the highest standards of food safety and quality. The ideal candidate will possess strong culinary skills, a customer-first mentality, and the ability to thrive in a fast-paced setting. Join a dynamic team where your contributions will enhance the dining experience and foster great relationships with guests and coworkers alike. If you're ready to take your culinary career to the next level, this is the opportunity for you!

Qualifications

• Minimum 4 years of culinary experience required; hospitality experience preferred.
• High School Diploma or equivalent and Food Handlers Certification are required.

Responsibilities

• Prepare and assist in the preparation of complete meals and supervise subordinate cooks.
• Ensure compliance with food safety procedures and maintain kitchen cleanliness.

Skills

Culinary Skills

Customer Service

Interpersonal Skills

Attention to Detail

Flexibility

Education

High School Diploma

California Food Handlers / ServSafe Certification

Tools

Culinary Tools and Equipment

Computer Software Programs

Job description

Job Details

Job Location: Monterey, CA

Position Type: Full Time

Salary Range: $24.50 - $26.31 Hourly

Job Shift: Swing

Description

Qualifications/Requirements: Minimum 4 Years of experience.

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:

1. Assists in supervision and instruction of subordinate Cooks as necessary.
2. Prepares or assists in preparation of complete meals - preparing and cooking soups, meats, gravies, vegetables, desserts, salads, baked goods, etc.
3. Acts as Assistant to Charge Cook in preparation and cooking.
4. Assists in menu planning and recipe development, utilizing standard metric recipes, testing products and tasting panel.
5. May take charge of a shift in absence of Kitchen Supervisor and/or Kitchen Management.
6. May be responsible for checking supplies and groceries received in work area.
7. May assist in serving special diet meals or cafeteria food service.
8. May prepare special nourishment items.
9. Assists in the cleaning of kitchen area and general maintenance of equipment and inventory control.
10. 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.
11. Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
12. 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:

1. Carry a friendly, energetic, personable demeanor and have a passion for great customer service, with a customer-first mentality.
2. Have strong inter-personal skills and enjoy working in a team-environment and building great relationships with their coworkers.
3. Must approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
4. Must be effective at authentic listening skills to, understanding, and clarifying concerns raised by guests.
5. 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.

Qualifications

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.