Cook III - Garde Manger(Full Time)

Terranea Resort; Rancho Palos Verdes (CA); On-site; USD 27,571 - 39,269; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Life and disability benefits

401(k) plan with company match

Paid time off/sick time

Job summary

Terranea Resort in Rancho Palos Verdes, CA is seeking a Cook to plan, prep and execute quality service across designated outlets, following recipes and plating guide specifications.

Responsibilities include maintaining cleanliness, stocking, collaborating with Chef and Sous Chef, and ensuring guest satisfaction while adhering to health regulations. 1–3 years in a quality hotel/restaurant preferred; benefits include medical, dental, vision and a company 401(k).

Qualifications

• Fluent English in speaking and writing, legible communication.
• Able to compute basic arithmetic and follow recipes precisely.
• Understand and adapt recipes while maintaining quality.
• High attention to detail, timing, and organization.

Responsibilities

• Plan, prep and provide quality service in all areas of food production.
• Maintain cleanliness, sanitation and organization of work areas.
• Meet with Chef/Sous Chef to review assignments and schedule.
• Complete opening duties: set up mise en place, check equipment, stock.
• Prepare and produce dessert items for Restaurants, Room Service and Banquets.
• Assist with inventories and plating for Banquets as assigned.
• Break down station and complete closing duties, restock and secure items.

Skills

Fluent English

Legible communication

Arithmetic

Follow recipes

Adapt recipes

Attention to detail

Team player

Self-management

PMS/POS knowledge

Education

High school diploma or equivalent

Food handling certificate

Culinary training or apprenticeship

Tools

PMS/POS systems

Job description

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 mise 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.
• Break down 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!