Cook III

Jobs2Web; Irvine (CA); On-site; USD 42,000 - 65,000; Full time

Job summary

Hotel Irvine is seeking a dedicated pantry cook to prepare high quality food products following health and safety practices. This role involves stationed work at either cold or hot sections, maintaining mise en place, and adhering to standard recipes to ensure consistent presentation.

Candidates should have a high school diploma or equivalent and culinary training; be able to multi-task in a fast paced environment; hold California Food Handler Card; be prepared to work weekends and all holidays;

Qualifications

• High school graduate with apprenticeship, cooking school or culinary institute education.
• Pantry cook at assigned station (cold or hot); developing techniques at various temperatures.
• Ability to multi-task in a fast-paced, high-pressure environment.
• Willingness and ability to work non-traditional hours, weekends and holidays.
• Health department certifications required to work in a kitchen.
• California Food Handler Card required or willingness to obtain before first day.

Responsibilities

• Prepare high quality food products as assigned in accordance health and safety practices.
• Follow proper payroll and uniform procedures.
• Run the day to day operation of the assigned station.
• Check and complete mise en place and pars and set-up the station.
• Complete requisitions, obtain proper signatures, and submit to the Purchasing department.
• Communicate with the Chef de Cuisine, the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages.
• Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
• Maintain a good working relationship with other employees.
• Store items properly at the end of the shift.
• Ensure a clean, neat and organized work area.
• Handle and report any accident immediately, no matter how minor.
• Conduct oneself in a professional manner at all times to reflect the high standards of hotel.
• Respond properly in any hotel emergency or safety situation.
• Follow all guidelines for timely food service to guests.
• Maintain food service sanitation certification and use all learned standards within the kitchen.
• Maintain knowledge of the hotel, daily events, safety and service standards.
• Embody mission, vision and values of the hotel daily.
• Perform other tasks or projects as assigned or requested.

Skills

Pantry cook

Multi-tasking

Flexibility

Health certifications

Education

High school diploma or equivalent

Culinary training/apprenticeship

Job description

Select how often (in days) to receive an alert:

Prepare high quality food products as assigned in accordance health and safety practices.

• Follow proper payroll and uniform procedures.
• Run the day to day operation of the assigned station.
• Check and complete mise en place and pars and set-up the station.
• Complete requisitions, obtain proper signatures, and submit to the Purchasing department.
• Communicate with the Chef de Cuisine, the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages.
• Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
• Maintain a good working relationship with other employees.
• Store items properly at the end of the shift.
• Ensure a clean, neat and organized work area.
• Handle and report any accident immediately, no matter how minor.
• Conduct oneself in a professional manner at all times to reflect the high standards of hotel.
• Respond properly in any hotel emergency or safety situation.
• Follow all guidelines for timely food service to guests.
• Maintain food service sanitation certification and use all learned standards within the kitchen.
• Maintain knowledge of the hotel, daily events, safety and service standards.
• Embody mission, vision and values of the hotel daily.
• Perform other tasks or projects as assigned or requested.

Minimum Qualifications / Other Expectations:

• High school graduate and an apprenticeship, cooking school or culinary institute education.
• Pantry cook; assigned station (cold or hot); is developing cooking techniques at various temperatures.
• Ability to multi-task in a fast paced, high pressured environment.
• Ability to work not traditional working hours, weekends and all holidays.
• Possess current health department certifications required to work in a kitchen.
• Must have current California Food Handler Card or willingness and ability to obtain California Food Handling Card before first day of employment.

A breath of fresh air in an otherwise mundane sea of ordinary, Hotel Irvine offers a sleek, vibrant, look delivering a contemporary hospitality experience that provides guests with personalized service, pops of bright color and energy bursting from every space.

Our employee community is comprised of hard-working, dedicated hospitality professionals who deliver genuine, personalized service that stays with guests long after they’ve left. It’s an environment populated with talented, passionate and experienced people, a collaborative spirit and abundant opportunities.

The Irvine Company is committed to providing equal opportunity in all of our employment practices, including selection, hiring, promotion, transfer, compensation, termination, and training, without regard to race, religion, color, sex, sexual orientation, gender, gender identity, national origin, ancestry, citizenship status, marital status, pregnancy, age, medical condition, genetic information, military and veteran status, disability, or any other basis protected by federal, state, and local law. Reasonable accommodation is available for qualified individuals with disabilities, upon request.