PM Cook 3

PORTOLA HOTEL & SPA; Monterey (CA); On-site; USD 25,571 - 36,420; Full time

Job summary

Portola Hotel & Spa in Monterey, CA is seeking a Cook 2/II to prepare food according to production requirements and quality standards while maintaining a safe, sanitary kitchen environment.

The position works 1PM–9PM and requires a High School Diploma, California Food Handlers/ServSafe certification, and at least 2 years of culinary experience. Strong customer service, teamwork, and attention to detail are essential.

Qualifications

• Supports daily kitchen operations and service flow.
• Maintains high standards of cleanliness and safety.
• Adheres to recipes, portions, and SOPs.

Responsibilities

• Prepare food of consistent quality following recipes and standards.
• Start timely food items and manage prep based on demand.
• Rotate stock and ensure proper temperatures for perishables.
• Check pars, prep adequate quantities, and assist in buffet upkeep.
• Return unused items to storage with proper labeling.

Skills

Customer service

Teamwork

Interpersonal skills

Listening skills

Attention to detail

Education

High School Diploma

Tools

Office software

Job description

Job Details

Job Location: Monterey, CA 93940

Position Type: Full Time

Salary Range: $22.50 - $22.50 Hourly

Job Shift: Any

Job Category: Restaurant - Food Service

JOB DESCRIPTION

The Cook 2/II must have the ability to Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Cook 2 will be required to have an elevated knowledge of culinary terminology, all cooking techniques, product handling and all tools and equipment used in food production.

THE ESSENTIAL JOB FUNCTIONS OF THIS JOB ARE

• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this position. Job responsibilities can change according to the operational needs of the business.

The Ideal Candidate will:

• Carry a friendly, energetic, personable demeanor and have a passion for great customer service, with a customer-first mentality.
• Have strong inter-personal skills and enjoy working in a team-environment and building great relationships with their coworkers.
• Must approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
• Must be effective at authentic listening skills to, understanding, and clarifying concerns raised by guests.
• Must be able to work a flexible schedule that may include nights, weekends and holidays based upon company needs.

SHIFT

1PM - 9PM

ADDITIONAL RESPONSIBILITES

Knowledge of the entire hotel food & safety compliance procedures, hotel safety procedures to ensure the safety and security of our guests and employees.

Qualifications

EDUCATIONAL / CERTIFICATION / LICENSE REQUIREMENTS:

• High School Diploma or equivalent – Required
• California Food Handlers / ServSafe Certification - Required

REQUIRED KNOWLEDGE, SKILLS, & ABILITIES:

• Proficiency in using various computer software programs and general office equipment
• Detail oriented and comfortable working in a fast-paced environment

PREVIOUS EXPERIENCED REQUIRED:

• Minimum 2 years of culinary experience required; hospitality experience preferred.