Prep Cook

Avalon Hospitality Group, LLC; Los Angeles (CA); On-site; USD 23,000 - 29,000; Full time

Job summary

Avalon Hospitality Group, LLC seeks a Prep Cook for its hotel kitchen in San Pedro, CA. This seasonal position focuses on food preparation for restaurant and room service, maintaining high standards of quality and consistency.

You will read recipes, measure ingredients, and assist in receiving and storing supplies while following health codes and safety rules. Prior kitchen experience and basic math skills are preferred; ability to work under pressure in a fast-paced environment is essential.

Qualifications

• High School diploma or equivalent required.
• Some formal technical training relative to this position is beneficial.
• At least two years experience in related field preferred.
• At least two years experience in the hospitality field preferred.

Responsibilities

• Prepare food for restaurant and room service outlets.
• Read and employ math skills for recipes.
• Submit requisitions for supplies for production.
• Assist in preparation of all food items necessary for operation.
• Ensure proper receiving, storage, and rotation of food items and compliance with Health Dept. regulations.

Skills

Food preparation

Sanitation

Recipe math

Requisitioning

English communication

Dexterity

Working under pressure

Education

High School Diploma

Technical training beneficial

Tools

Slicers

Mixers

Grinders

Food processors

Job description

Prep Cook

Seasonal SAN PEDRO, CA, US

3 days ago Requisition ID: 1019

Actively participate in all the food preparation areas of the kitchen, but with particular emphasis on preparation of food to be cooked for the restaurant and room service outlets, in order to maintain the hotel’s high standards of quality.

Essential Functions:

• Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items.
• Reads and employs math skills for recipes.
• Submits requisitions for supplies and food items for production on work station.
• Participates in preparation of all food items necessary for operation.
• Ensures proper receiving, storage, and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products’ freshness.
• Performs specific duties as assigned by Executive Chef for efficient operation of kitchen and service.

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 supervisor based upon the particular requirements of the company.

• Performs other duties as requested, i.e. special orders, buffet presentations, VIP parties, writing specialty menus for promotions, etc.
• Participates in daily cleaning, inventorying of walk-in and reach-in boxes

PHYSICAL REQUIREMENTS:

Below is a listing of the physical requirements for standard performance of this job:

Frequency Key: Rare, Occasional, Frequent, or Constant

Physical Activity Frequency

Walking, Standing Frequent

Crouching/Bending/Stooping Frequent

Reaching Constant

Grasping Constant

Pushing/Pulling Occasional

Near Vision Constant

Far Vision Constant

Hearing Constant

Talking Constant

Smelling Constant

Tasting Constant

Lifting/Carrying (50 lbs.) Occasional

Travel Rare

OTHER DUTIES

Assimilate into the Packard culture through understanding, supporting and participating in all elements of corporate policies. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by Packard from time to time, is essential to the successful performance of this position.

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.

SAFETY REQUIREMENTS

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health of safety:

• Safety Shoes (slip resistant)
• Use of gloves/mitts (latex, vinyl, plastic, fabric, metal)
• Chef hat or hair net

Team members will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles):

None

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must posses 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.

• Good working knowledge of hot and cold food preparation
• Good working knowledge of accepted sanitation standards and Health Codes
• Satisfactory skill in usage of equipment: slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• Ability to communicate in English, both orally and in writing, in order to complete requisitions, read recipes and communicate with other employees and managers
• Ability to walk, stand, and/or bend continuously to perform essential job functions
• Ability to work under pressure and deal with stressful situations during busy periods, in confined spaces
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties within extreme temperature ranges

QUALIFYING STANDARDS

Education

High School graduate or equivalent required.

Some formal technical training relative to this position is beneficial.

Experience

At least two years experience in related field preferred.

At least two years experience in the hospitality field preferred.

Licenses or Certificates

Food Service Sanitation Certificate, Health Department Food Supervisor Certificate, CPR Certification, and/or First Aid Training preferred.

Grooming

All team members must maintain a neat, clean and well-groomed appearance (specific standards available).

Other

Additional language ability preferred.

NOTICE:

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.