Cook III - bashi (Full Time)

Terranea Resorts; Rancho Palos Verdes (CA); On-site; USD 28,000 - 39,000; Full time

Benefits offered by this job

Medical, dental, vision benefits

401(k) with company match

Paid time off

Job summary

Terranea Resorts is seeking a cook to plan, prep and execute food production across outlets, ensuring quality service and adherence to recipes and sanitation standards. You will handle opening/closing duties, maintain equipment, and assist the Baker as needed in a fast-paced hotel kitchen in Rancho Palos Verdes.

We require 1–3 years of experience, a food handling certificate, and a high school diploma or culinary training.

Qualifications

• Fluency in English both verbal and non-verbal.
• Ability to comprehend and follow recipes.
• Capable of handling basic arithmetic and measurements.
• Ability to input and access information in a POS system.

Responsibilities

• Plan, prep, set up and provide quality service in all areas of food production according to standards.
• Maintain cleanliness and sanitation of work areas and equipment.
• Anticipate guests' needs and respond promptly to inquiries.
• Maintain positive guest relations at all times.
• Complete opening duties and set up workstation with mis en place and supplies.
• Prepare and produce dessert menu items for Restaurants, Room Service and Banquets.
• Assist the Baker as required to ensure optimum service to guests.
• Follow Health Department and hotel sanitation requirements.
• Breakdown workstation and complete closing duties, restock and organize storage areas.
• Review status with Chef before leaving.

Skills

English fluency

Follow recipes

Attention to detail

Team player

Education

Food handling certificate

High school diploma or equivalent

Culinary training or apprenticeship

Tools

POS system

Job description

Overview

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening duties:
  • Set up workstation with required mis en place, tools, equipment and supplies.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Chef of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the Storeroom and stock in designated areas.
• Start prep work on items needed for the day.
• Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides.
• Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
• Prepare amenity orders for Room Service.
• Inform the Chef on duty of any shortages before the item runs out.
• Assist the Baker as required to ensure optimum service to guests.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Inform the Kitchen of any excess items that can be utilized in daily specials or elsewhere.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Breakdown work station and complete closing duties:
  • Return all food items to the proper storage areas.
  • Rotate all returned product.
  • Wrap, cover, label and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Ice down hot items from the steam table, so they cool quickly.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the Chef before leaving.

Additional Duties & Responsibilities:

• Assist with inventories as scheduled.
• Assist in plating up Banquets as assigned.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of Kitchen as assigned.

Qualifications

• Fluency in English both verbal and non-verbal.
• Provide legible communication.
• Compute basic arithmetic.
• Comprehend and follow recipes.
• Expand/condense recipes.
• Ability to:
  • Perform job functions with attention to detail, speed and accuracy.
  • Prioritize and organize.
  • Be a clear thinker, remaining calm and resolving problems using good judgement.
  • Follow directions thoroughly.
  • Understand guest’s service needs.
  • Work cohesively with co-workers as part of a team.
  • Work with minimal supervision.
  • Maintain confidentiality of guest information and pertinent Hotel data.
  • Ascertain departmental training needs and provide such training.
• Ability to input and access information in the property management system/computers/point of sales system.
• Previous guest relations training.
• Previously worked with all products and ingredients involved.
• Artistic talent.
• Exert physical effort in transporting (50 pounds)
• Endure various physical movements throughout the work areas.
• Remain in stationary position for 4 to 6 hours throughout work shift.
• Satisfactorily communicate with guests, management and co-workers to their understanding.

Experience, Education, & Licensure:

• 1-3 years’ experience as a Cook at a quality style Hotel or Restaurant.
• Food handling certificate.
• High school diploma or equivalent vocational training certificate.
• Certification of Culinary training or apprenticeship.

Compensation

Base Pay Start Rate: $24.26/Hr

• We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match!