Hotel Resort Cook — Part-Time, Flexible Schedule

The Legacy Resort and Spa; San Diego (CA); On-site; USD 26,000 - 37,000; Part time

Job summary

The Legacy Resort Hotel and Spa in San Diego, CA is seeking a part-time Cook responsible for preparing all food items, based on standardized recipes, for restaurants, suite service, employee meals, and banquets, while complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs to produce an appealing product.

They must use facility supplies and equipment to minimize loss and waste.

Qualifications

• High school diploma or general education diploma (GED) is required.
• Minimum one to two full years of prior experience in a related position.
• California Food Handlers Certificate required.
• Experience in a resort hotel is preferred.
• First Aid, CPR and defibrillator certifications preferred.

Responsibilities

• Cooks all items following the recipe cards, verifying that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Monitors the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Oversees the equipment maintenance and kitchen clean as you go policy to ensure strict adherence.
• Participates in cross-training employees and train new employees in their positions on the service line.
• Assists the Sous Chef in maintaining standard of quality and appearance on the front line.
• Demonstrates a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for employees as well as guests.
• Reports any unusual occurrences and/or requests to their immediate supervisor.
• Performs special projects and other responsibilities as assigned.

Education

High School Diploma or GED

California Food Handlers Certificate

Job description

The Legacy Resort Hotel and Spa in San Diego, CA is seeking a part-time Cook responsible for preparing all food items, based on standardized recipes, for restaurants, suite service, employee meals, and banquets, while complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs to produce an appealing product.

They must use facility supplies and equipment to minimize loss and waste.