Cook I

Grand Pacific Resorts; Carlsbad (CA); Presencial; USD 29.000 - 32.000; Jornada completa

Descripción de la vacante

Grand Pacific Hotel Services, L.P. currently seeks a skilled banquet cook to manage all aspects of food production for banquets, ensuring quality and sanitation. The role requires adherence to predetermined methods and working varied shifts to meet hotel needs.

The position emphasizes setting up stations, following recipes, and maintaining high standards of cleanliness and safety in a fast-paced hotel kitchen environment.

Formación

• High school diploma or equivalent required.
• Certified Cook level or higher.
• 3–7+ years cooking experience in a full-service restaurant.
• Must have a valid Food Handler’s Card.

Responsabilidades

• Prepare food items for customers using quality, predetermined methods in a timely and consistent manner.
• Set up station with mise en place to service all banquet functions.
• Practice sanitation and safety daily to ensure total customer satisfaction.

Conocimientos

Cooking

Food Safety

Communication

Recipe Reading

Educación

High school diploma or equivalent

Descripción del empleo

Job Details

Job Location: Grand Pacific Hotel Services LP - Carlsbad, CA 92008, Position Type: Full Time, Salary Range: $21.00 - $23.00 Hourly, Job Shift: Varied, Job Category: Restaurant - Food Service

POSITION PURPOSE

Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices.

ESSENTIAL FUNCTIONS

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Set up station with predetermined mise en place required to service all banquet functions.
• Practice sanitation and safety daily to ensure the total customer satisfaction.

Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with W rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

• Consult with Kitchen Supervisor, Sous Chef, or Executive Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
• Participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Ability to recognize and correct insufficiencies on stations and train for corrections

Physical Demands

Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to operate in high stress, fast paced food service with quality and consistency. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

Qualifications: QUALIFICATION STANDARDS

Education

High school or equivalent education required.

Experience

• Certified Cook level or higher.
• 3-7 plus years cooking experience in a full service restaurant experience is required.

Licenses or Certificates

• Must have valid Food Handler’s Card
• Ability to obtain and/or maintain any government required licenses, certificates or permits.

Grooming

All employees must maintain a neat, clean and well-groomed appearance per Westin/Solea Carlsbad’s standards.

Attendance:

Regular attendance in conformance with the standards, which may be established by Westin/Solea Carlsbad Resort & Spa from time to time, is essential to the successful performance of this position. Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Westin/Solea Carlsbad Resort & Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Ownership:

This job opportunity for employment is being made available by Grand Pacific Hotel Services, L.P., the owner and the employer of all associates working at Westin/Solea Carlsbad Resort & Spa. Marriott International is not the owner or operator of Westin/Solea Carlsbad Resort & Spa. Marriott International is not the direct or indirect employer or joint employer of any associates working at Westin/Solea Carlsbad Resort & Spa. Marriott International does not control, govern or regulate any aspect of recruitment or employment at Westin/Solea Carlsbad Resort & Spa. Marriott International is not responsible for any aspect of your application, candidacy, or employment at the resort, nor shall Marriott International be liable for the data collection, use and privacy practices of the Westin/Solea Carlsbad Resort & Spa’s owner or operator.