Cook III (Pizza Maker)

Priority Dispatch Corp.; Carlsbad (CA); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a skilled Pizza Maker to join their team. This role involves taking ownership of the wood-burning pizza oven, crafting high-quality artisan pizzas, and ensuring cleanliness and quality standards are met. The ideal candidate will have a passion for culinary arts, excellent communication skills, and the ability to work in a fast-paced environment. With a focus on outstanding service and product quality, this position offers an exciting opportunity to contribute to a dynamic kitchen team. If you're ready to showcase your culinary talents and thrive in a collaborative atmosphere, this is the perfect opportunity for you.

Qualifications

• 1+ year experience as a pizza maker or similar role in a kitchen.
• Must have valid Food Handler’s Card.

Responsibilities

• Prepare high-quality artisan pizza and other menu items.
• Maintain cleanliness and sanitation in the kitchen.

Skills

Culinary Skills

Communication Skills

Time Management

Teamwork

Problem Solving

Education

High School Diploma or Equivalent

Culinary Arts Degree or Certificate

Tools

Wood Burning Pizza Oven

Kitchen Equipment

Job description

Job Details

Job Location: Grand Pacific Hotel Services LP - Carlsbad, CA

Position Type: Full Time

Salary Range: $22.00 - $23.00 Hourly

Job Shift: Varied

Description

POSITION PURPOSE

The Pizza Maker takes ownership of the wood burning pizza oven, and is responsible to prepare high quality artisan pizza and other food items based on our menu as well as customer’s custom orders. Organizes and maintains all standards of quality and cleanliness. Delivering outstanding service and product and financial profitability.

ESSENTIAL FUNCTIONS

1. Prepare high-quality menu items and custom orders in a timely manner
2. Baking a wide variety of pizza doughs, including thin crust, thick crust, and gluten free.
3. Washing, slicing and chopping toppings like vegetables and meats and executing customers’ orders considering special requests, including non-traditional requests (i.e. vegan cheese)
4. Preparing fresh sauces, including: tomato, pesto, white cream, and a variety of marinades
5. Monitor food stock and place orders as needed
6. Test foods to ensure proper preparation and temperature
7. Operate kitchen equipment safely and responsibly
8. Maintain a clean cooking area and sterilize equipment.
9. Ensure the proper sanitation and cleanliness of surfaces and storage containers

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Westin/Sheraton Carlsbad Resort & Spa rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Consult with Kitchen Supervisor, Chef de Cuisine, or Executive Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
• Participate in short term and long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to work effectively in a team environment and effectively deal with internal customers, with patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Ability to read recipes and follow their instructions.
• Ability to recognize and correct insufficiencies on stations and train for corrections
• Ability to manage time effectively
• Familiarity with professional kitchen equipment, including brick or stone wood fired oven from setup, maintenance, breakdown, and cleaning
• Ability to work a flexible schedule, including weekends and evenings.

Physical Demands

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to operate in high stress, fast paced food service with quality and consistency
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

Qualifications

QUALIFICATION STANDARDS

Education & Experience

• High school or equivalent education preferred.
• Degree or certificate in culinary arts preferred, but not required.
• 1 + year experience working as a pizza maker or similar role in a kitchen of similar size and quality
• 1+ year experience preparing and baking pizza doughs

Licenses or Certificates

• Must have valid Food Handler’s Card
• Ability to obtain and/or maintain any government required licenses, certificates or permits.

Grooming

All employees must maintain a neat, clean and well-groomed appearance per Westin/Sheraton Carlsbad’s standards.

Attendance:

Regular attendance in conformance with the standards, which may be established by Westin/Sheraton Carlsbad Resort & Spa from time to time, is essential to the successful performance of this position. Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Westin/Sheraton Carlsbad Resort & Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Ownership:

This job opportunity for employment is being made available by Grand Pacific Hotel Services, L.P., the owner and the employer of all associates working at Westin/Sheraton Carlsbad Resort & Spa. Marriott International is not the owner or operator of Westin/Sheraton Carlsbad Resort & Spa. Marriott International is not the direct or indirect employer or joint employer of any associates working at Westin/Sheraton Carlsbad Resort & Spa. Marriott International does not control, govern or regulate any aspect of recruitment or employment at Westin/Sheraton Carlsbad Resort & Spa. Marriott International is not responsible for any aspect of your application, candidacy, or employment at the resort, nor shall Marriott International be liable for the data collection, use and privacy practices of the Westin/Sheraton Carlsbad Resort & Spa’s owner or operator.