Kitchen Cook PM - Full Time

Soul Community Planet Hotels; Oregon; On-site; USD 30,000 - 40,000; Full time

Job summary

Soul Community Planet Hotels is seeking a Kitchen Cook (PM Shift) responsible for supporting food preparation and maintaining kitchen standards. The ideal candidate will ensure exceptional service while adhering to safety practices and upholding the company’s values. A culinary degree and relevant experience are preferred for this full-time position.

Qualifications

• Must be a U.S. citizen or possess a valid work permit.
• 2 years of culinary experience required.
• Knowledge of food safety regulations essential.

Responsibilities

• Assist in food preparation and cooking.
• Maintain a clean and organized kitchen workspace.
• Adhere to food safety and sanitation guidelines.

Skills

Cooking

Food Preparation

Sanitation

Multi-tasking

Guest Relations

Education

2-Year Degree or Trade School

Tools

POS systems

PMS systems

CRM systems

Job description

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Description

The Kitchen Cook (PM SHIFT) is primarily responsible for assisting in various aspects of the kitchen, including food preparation, cooking, and maintaining a clean and organized workspace.

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Description

The Kitchen Cook (PM SHIFT) is primarily responsible for assisting in various aspects of the kitchen, including food preparation, cooking, and maintaining a clean and organized workspace.

The Kitchen Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the SCP’s Culture & Core Values.

The Job

• Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction.
• Follow Hotel policies with lost and found items.
• Adhere to Hotel requirements for guest and team member accidents or injuries and in emergency situations.
• Continuously promote sanitation, safety, and security efforts.
• Food Preparation: Assist in the preparation of ingredients, including chopping, cutting, and measuring, to ensure that they are ready for cooking.
• Cooking: Execute cooking tasks following established recipes and presentation standards, ensuring the quality and consistency of dishes.
• Plating prepared foods based on the senior chef's guidance.
• Kitchen Organization: Maintain a clean and organized kitchen area, including keeping workstations and equipment clean and in proper working order.
• Inventory Management: Assist with monitoring kitchen inventory, including restocking supplies, tracking ingredient usage, and reporting shortages to the kitchen manager or chef.
• Quality Control: Participate in quality control measures by conducting regular taste tests and inspections to ensure that food items meet the company's standards.
• Safety and Sanitation: Adhere to food safety and sanitation guidelines, ensuring the safe storage and handling of food products.
• Team Collaboration: Work closely and openly communicate with the culinary team, including chefs and other kitchen staff, to maintain a smooth flow of operations and to assist with any special requests or requirements.
• Working with servers to ensure that orders are completed according to request and on time.
• Menu Knowledge: Stay informed about the current menu offerings, including daily specials, and be able to provide information and recommendations to guests.
• Inspect, plan, and ensure that all materials and equipment are in complete readiness for service.
• Maintain knowledge of correct maintenance and use of equipment.
• Maintain knowledge of and comply with all departmental policies, service procedures, and standards.
• Report all accidents and breakages to the F&B Manager or Executive Chef in charge.
• Adhere to relevant Food Safety Hygiene standards.
• Work in a safe manner and abide by OSHA regulations and the Hotel’s policies in regard to accident and incident reporting procedures.
• Other duties as assigned.
  
  

Requirements

Job Requirements

• Must be a United States citizen or possess a valid work permit.
• Must be able to read, write, and speak English. Fluency in other languages is beneficial.
• Must be able to accurately follow instructions, both verbally and written.
• Ability to work a flexible schedule that may include evenings, weekends, and holidays.
• Must be able to work in a fast-paced environment with urgency and empathy.
• Outstanding coordination and multi-tasking abilities.
• Professional in appearance and demeanor.
• Ability to learn, understand, and work within POS, PMS, CRM, and other Hospitality-specific software systems.
• Must have the ability to deal effectively and interact well with guests, vendors, and team members.
• Must have the ability to resolve problems and/or conflicts in a diplomatic and tactful manner.
• Knowledge of food and beverage service operations preferred but not required.
  
  

Supervision

• Reports to the Executive Chef.
  
  

Education And Experience

• 2-Year Degree or Trade School.
• Minimum of 2 years Sous Chef required.
• Minimum of 1 year supervisory experience in a commercial kitchen required.
• Experience in working efficiently in a high-volume, production-oriented environment.
• Knowledge of Local, State, or Federal food sanitation regulations.
• Must have State Alcohol Server Certification.
• State Food Handlers Certificate.
  
  

Working Conditions

• Must be able to stand and move freely about the property for the majority of the shift.
• Must be able to lift, carry, push, pull 50 lbs.
• Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally.
• Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis.
• While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, heat).
• Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, heat).
• Must be able to work in variable room temperatures.
• Noise level is usually moderate.
• Dexterity in using kitchen equipment or utensils and carrying heavy trays.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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