Cook 3

Svih Management; Santa Monica (CA); On-site; USD 32,000 - 43,000; Full time

Job summary

Svih Management in Santa Monica, CA seeks a professional cook for a fine dining environment. This full-time on-site position requires prep, line cook duties, and strict adherence to health standards.

You will manage mise en place, rotate stock, assist chefs, follow recipes, and work with the Sous Chef to ensure timely service. Salary is $26.61 per hour with flexible weekend shifts.

Qualifications

• Must consistently display a professional presence and communication at all times.
• Must be able to follow instructions.
• Must be highly organized with attention to detail, speed, and accuracy.
• Must be self-motivated with high energy level.
• Must be a team player working with all levels of management and staff.
• Must be able and willing to work 8-10 and flexible schedules, including evenings, weekends, and holidays.
• Must be able to multi-task in a fast-paced work environment.
• Must possess excellent interpersonal skills.
• Must have basic knowledge of arithmetic.
• Must possess clear thinking ability and sound judgement.
• Must possess ability to remain calm and resolve problems under pressure.
• Must be able to read, write, and understand the English language; bilingual Spanish preferred.
• Must practice excellent personal hygiene and consistently display a professional presence.
• Must be able to exercise confidentiality and discretion.

Responsibilities

• Maintain knowledge of policies and proper equipment use.
• Anticipate guests’ needs and respond promptly.
• Ensure cleanliness and sanitation per regulations.
• Set up work station with mis en place and supplies.
• Prepare menu items following recipes.
• Inform Sous Chef of shortages.
• Communicate needs during busy periods to ensure service.
• Assist in stocking and organizing storage areas.
• Close out duties and store items properly.
• Rotate and label inventory as required.

Skills

Professional presence

Follow instructions

Organized with detail

High energy

Team player

Flexible schedule

Multi-tasking

Interpersonal skills

Arithmetic basics

Calm under pressure

English literacy

Personal hygiene

Discretion

Bilingual Spanish

Education

High school diploma or GED

Culinary arts degree preferred

Job description

Job Details

Job Location: San Vicente Santa Monica - Santa Monica, CA 90401, Position Type: Full Time, Salary Range: $26.61 - $26.61 Hourly, Position Purpose

Duties and Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all Club services/features to respond to guest inquiries accurately.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain and strictly abide by State sanitation/Health regulations and Club requirements. Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Set up work station with required mis en place, tools, equipment and supplies.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Sous Chef / Executive Chef of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the prep kitchen and stock in designated areas.
• Start prep work on items needed for the particular menu of the day.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Continue prep work after the meal period for the next meal service.
• Prepare all menu items following recipes and yield guide.
• Inform the Sous Chef of any shortages before the item runs out.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
• Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and Club requirements.
• Breakdown work station and complete closing duties.
• Return all food items to the proper storage areas.
• Rotate all returned product.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the Sous Chef before leaving.

Qualifications: Knowledge, Skills and Attributes

• Must consistently display a professional presence and communication at all times
• Must be able to follow instructions
• Must be highly organized with attention to detail, speed, and accuracy
• Must be self-motivated with high energy level
• Must be a team player working with all levels of management and staff
• Must be able and willing to work 8-10 and flexible schedules, including evenings, weekends, and holidays
• Must be able to multi-task in a fast-paced work environment
• Must possess excellent interpersonal skills
• Must have basic knowledge of arithmetic
• Must possess clear thinking ability and sound judgement
• Must possess ability to remain calm and resolve problems under pressure
• Must be able to read, write, and understand the English language; bilingual Spanish preferred
• Must practice excellent personal hygiene and consistently display a professional presence
• Must be able to exercise confidentiality and discretion

Qualifications

Education: High school diploma or GED required; college degree in culinary arts or food & beverage preferred.

Experience: Minimum of 2-3 years’ as cook in a fine dining environment preferred. Experience in a quality food production, multi-outlet, high volume kitchen.

Certification: Must possess current Serve Safe handler certificate.