COOK I

Sandals; West Covina (CA); On-site; USD 22,000 - 39,000; Full time

Job summary

Sandals International is seeking a Cook I to support Executive and Sous Chefs in daily kitchen operations at a high-volume, 4- or 5-star level. You will help ensure the delivery of five-star global gourmet cuisine by performing station duties, maintaining quality, and adhering to health codes.

You will participate in mise en place, cooking orders for ala carte, staff meals, and banquet events, while applying proper knife skills and cooking techniques to meet Sandals standards.

Qualifications

• High School Leaving Certificate or Diploma.
• Apprenticeship or certification in culinary training.
• Food Handler's Permit.
• 3 years' experience in a 4- or 5-star hotel, restaurant or high-volume food service facility.

Responsibilities

• Ensure flow of foods at required level of excellence and prepared in a timely manner.
• Execute culinary methods and techniques to station within standards.
• Use knife skills to prepare ingredients as trained.
• Follow recipes, opening/closing procedures, and health codes.
• Maintain Sandals standards and quality as directed by executive chef.
• Prepare ala carte orders, employee meals, service staff, and banquet needs promptly and with courtesy.

Education

High School Leaving Certificate/Diploma

Completion of apprenticeship/certification in culinary training

Food Handler's Permit

Three (3) years' experience in 4- to 5-star hotel/restaurant/high-volume facility

Job description

COOK I

Job Summary: The successful candidate will play a key role in enabling us to provide our 5 Star Global Gourmet cuisine to all our guests. He or she will work in the kitchen to assist the Executive and Sous Chefs with their daily tasks.

Responsibilities:

• Ensuring the flow of foods are at the required level of excellence and prepared in a timely manner
• Is adept at culinary methods and techniques to execute assigned station within departmental standards
• Using knife skills to prepare ingredients as assigned and trained to execute
• Following operational requirements, recipes, opening and closing procedures, and health codes according to department standards
• Focusing on the quality of food served as dictated by Sandals standards and executive chef
• Cooking food orders for ala carte menus, employee meals, service staff, and banquet needs promptly and with courtesy, and labels foods accordingly

Qualifications:

• High School Leaving Certificate/Diploma
• Completion of apprenticeship/certification in culinary training from a vocational institute
• Food Handler's Permit
• Three (3) years' experience working in a 4 or 5-star hotel, restaurant or high-volume food service facility