Prep Cook SVSM

SVIH MANAGEMENT LLC; Santa Monica (CA); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Medical, dental & vision

Life insurance

401k with matching

Tuition reimbursement

Pet insurance

Employee assistance

Job summary

San Vicente Bungalows in Santa Monica seeks a dedicated line cook to support our private club's culinary team. You will prep, cook, and plate menu items and specials while upholding our exacting standards.

The role requires fine dining experience, strong organization, and the ability to multitask in a fast-paced environment; weekend and holiday availability is required. We offer medical, vision, dental, 401k, tuition assistance and more.

Qualifications

• Minimum 2 years’ experience as a cook in fine dining.
• Experience in high-volume, multi-outlet kitchens.
• Ability to read recipes and follow yield guides.

Responsibilities

• Prepare and plate menu items and specials per recipes.
• Maintain sanitation and organization of work areas.
• Assist Sous Chef with mise en place and prep.
• Interact with guests when needed and respond to requests.
• Ensure stock levels and communicate shortages.

Skills

Attention to detail

Team player

Multitasking

Professional presence

English proficiency

Education

Serve Safe handler certificate

Job description

Pay rate: $22.00/hourSan Vicente Clubs is a prestigious private members-only club originating in West Hollywood, California. Since its 2019 opening, San Vicente Bungalows has established itself as a premier destination for individuals seeking a refined and intimate social experience. Our exclusive establishment offers an oasis of tranquility, luxury, and personalized service to our esteemed members. Building on the success of the original West Hollywood location San Vicente is expanding to Santa Monica (opening November 2024) and New York City (opening January 2025).We are seeking team members who share a passion for hospitality and a desire to deliver high standards and service levels to our members and guests. We offer a wide range of benefits to our full-time employee including:Medical, dental and vision health benefitsLife insurance401k plans matching up to 4%Tuition reimbursementPet insuranceEmployee Assistance ProgramsEmployee appreciation and incentive programsPosition PurposePlan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.Duties and ResponsibilitiesMaintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all Club services/features to respond to guest inquiries accurately.Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain and strictly abide by State sanitation/Health regulations and Club requirements. Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.Set up work station with required mis en place, tools, equipment and supplies.Inspect the cleanliness and working condition of all tools, equipment and supplies.Check production schedule and pars.Establish priority items for the day.Inform the Sous Chef / Executive Chef of any supplies that need to be requisitioned for the day's tasks.Transport supplies from the prep kitchen and stock in designated areas.Start prep work on items needed for the particular menu of the day.Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.Continue prep work after the meal period for the next meal service.Prepare all menu items following recipes and yield guide.Inform the Sous Chef of any shortages before the item runs out.Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.Sous Chef of any excess items that can be used in daily specials or elsewhere.Maintain proper storage procedures as specified by Health Department and Club requirements.Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the stewarding station.Breakdown workstation and complete closing duties.Return all food items to the proper storage areas.Rotate all returned product.Wrap, cover, label and date all items being put away.Straighten up and organize all storage areas.Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.Return all unused and clean utensils/equipment to the specified locations.Ice down hot items from the steam table, so they cool quickly.Turn off all equipment not needed for the next shift.Restock items that were depleted during the shift.Review status of work and follow-up actions required with the Sous Chef before leaving.Knowledge, Skills and AttributesMust consistently display a professional presence and communication at all timesMust be able to prioritize and delegate work with effective and consistent follow-throughMust be highly organized with attention to detail, speed, and accuracyMust be self-motivated with high energy levelMust be a team player working with all levels of management and staffMust be able and willing to work 8- 10 and flexible schedules, including evenings, weekends, and holidaysMust be able to multi-task in a fast-paced work environmentMust possess excellent interpersonal skillsMust have basic knowledge of arithmeticMust have the ability to input data and access information on the computerMust possess clear thinking ability and sound judgementMust possess ability to remain calm and resolve problems under pressureMust be able to read, write, and understand the English language; bilingual Spanish preferredMust practice excellent personal hygiene and consistently display a professional presenceMust be able to exercise confidentiality and discretionQualificationsExperience: Minimum of 2 years’ as cook in a fine dining environment preferred. Experience in a quality food production, multi-outlet, high volume kitchen.Certification: Must possess current Serve Safe handler certificate.