Cook II: Banquets & Dessert Specialist

Terranea Resort; Rancho Palos Verdes (CA); On-site; USD 29,000 - 41,000; Full time

Job summary

Terranea Resort in Rancho Palos Verdes, CA is seeking a professional cook to plan, prep and produce items across outlets, following recipes and plating guides. You will maintain sanitation and assist with banquet plating and inventory, working closely with the Chef/Sous Chef to manage daily tasks.

The role requires 3-5 years of cook experience in a quality hotel/restaurant, a high school diploma or equivalent, and a food handling certificate.

Qualifications

• 3-5 years of cook experience in a quality hotel/restaurant.
• Food handling certificate required.
• High school diploma or equivalent; culinary training/certification preferred.
• Ability to follow recipes and prepare menu items.
• Excellent English communication and teamwork abilities.

Responsibilities

• Plan, prep, set up and provide quality service in all areas of food production.
• Maintain organization, cleanliness and sanitation of work areas.
• Meet with Chef/Sous Chef to review assignments and daily tasks.
• Complete opening duties: set up workstation, inspect tools, check production schedule, restock.
• Prepare and produce dessert menu items for Restaurants, Room Service and Banquets.
• Produce centerpieces for Banquets and buffets and assist with banquet plating.
• Assist with inventories and plating Banquets as assigned.
• Follow maintenance schedule and other duties in kitchen as assigned.

Skills

English fluency

Legible communication

Basic arithmetic

Follow recipes

Teamwork

Detail oriented

Self supervision

Education

High school diploma

Food handling certificate

Culinary training certificate

Tools

Property management system

POS system

Job description

Terranea Resort in Rancho Palos Verdes, CA is seeking a professional cook to plan, prep and produce items across outlets, following recipes and plating guides. You will maintain sanitation and assist with banquet plating and inventory, working closely with the Chef/Sous Chef to manage daily tasks.

The role requires 3-5 years of cook experience in a quality hotel/restaurant, a high school diploma or equivalent, and a food handling certificate.