Cook I

Peregrine Hospitality; Napa (CA); Sur place; USD 33 000 - 36 000; Plein temps

Résumé du poste

SVR Management II LLC is seeking a Cook 1 for Silverado Resort in California. You will oversee the preparation of all food items per standardized recipes, while maintaining cleanliness, sanitation, and safety in the kitchen and minimizing waste.

Responsibilities include leading Line Cooks, knowing menus, and coordinating with culinary management. Requires California culinary experience and a valid California Food Handler Certification. Flexible schedule including days, nights, and weekends.

Qualifications

• Culinary experience is required.
• Current California Food Handler Certification is required.

Responsabilités

• Oversee the preparation of all food items based on standardized recipes.
• Lead Line Cooks and assign tasks as needed.
• Maintain cleanliness and sanitation in kitchen and work areas.
• Ensure equipment is in working order and report issues to Engineering.
• Prepare buffet items and food for events as required.
• Support kitchen positions as needed and follow safety regulations.

Connaissances

Culinary experience

Formation

California Food Handler Certification

Description du poste

Salary Range - $24.00-$26.00/Hour. Cook 1 is a seasoned professional, responsible for overseeing the preparation of all food items, based on standardized recipes, while maintaining the highest standards to produce an appealing and appetizing product. The role is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing production.

Essential Functions

• Must adhere to the company’s Service culture - 4 Keys to creating guests for life.
• Must actively participate in team member referral program and be a Talent Ambassador for Silverado Resort.
• Must participate in all resort required meetings and trainings.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/business attire and nametag.
• Leading the Line Cooks and assigning them tasks and responsibilities as needed.
• Have thorough knowledge of menus and the preparation required, according to resort standards.
• Maintain cleanliness and organization of all storage areas and coolers.
• Monitor that all the equipment is in a working order and report to the Engineering when needed.
• Prepare and display buffet food items according to the resort standards.
• Proficiency in the following cooking techniques and able to train and guide others.
• Must ensure that the kitchen is clean and sanitary, and produce is tempered correctly.
• Ensure that the ingredients prepared are fresh and sufficient for the service.
• Seve as a point of contact to a Sous Chef or Chef de Cuisine.
• Prepare food for Banquets, if required, following specifications on Banquet Event Orders.
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following resort standard recipes. Preparation of specials will be under the direction of the culinary management.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the culinary management.
• The ability to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations regarding food and storage standards and safety.
• The ability to operate and maintain cleanliness of all kitchen equipment.
• Assist in storage and rotation of food items according to resort procedures.
• Abide by all resort policies and safety rules.
• Perform other duties as requested by management.

Qualifications

• Culinary experience is required.
• In compliance with California laws, Current Food Handlers Certification is required.

Work Conditions and Schedule

• Medium work - Exerting up to 75 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Must be able to stand during entire shift.
• Must be able to withstand temperature variations both hot and cold.
• Must be available to work flexible hours, including days, nights, and weekends.
• Must be able to bend, reach and stand for a minimum of eight (8) hours daily.
• Must be able to withstand high ambient temperatures while working in close proximity with cooking equipment.
• Must be able to work outdoors.

SVR Management II LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity or expression, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law. We are committed to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal opportunity laws.

SVR Management II LLC participates in E-Verify. Upon hire, your employment will be contingent on proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.