Prep Cook SVSM

Svih Management; Santa Monica (CA); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Medical, dental and vision benefits

Life insurance

401k with matching

Tuition reimbursement

Pet insurance

Employee assistance programs

Employee appreciation programs

Job summary

San Vicente Clubs in Santa Monica is seeking an experienced line cook to support our fine-dining operation. You will plan, prep, and plate menu items and daily specials with precise execution, while maintaining the highest standards of cleanliness and sanitation.

Responsibilities include timely prep, coordinating with the Sous Chef, and ensuring outstanding guest service during busy periods. The role requires flexibility, teamwork, and a strong commitment to brand standards in a fast-paced club

Qualifications

• Must be able to work in a fine dining kitchen with high standards.
• Experience in a multi-outlet, high-volume environment is preferred.
• Serve Safe certification is required.

Responsibilities

• Plan, prep, and set up for all menus and specials in designated outlets.
• Maintain cleanliness, sanitation, and organization per health regulations.
• Anticipate guests' needs and provide prompt, courteous service.
• Coordinate with sous chef on supplies, schedules, and service flow.
• Wrap, label, date, and store items; monitor inventory and quality.
• Assist in bus and station maintenance during peak periods.

Skills

Professional presence

Prioritize and delegate

Highly organized

Self-motivated

Team player

Flexible schedule

Multi-tasking

Interpersonal skills

Arithmetic basics

Data entry ability

Computer literacy

English comprehension

Hygiene and discretion

Education

Two years cook experience (fine dining)

Serve Safe certification

Job description

Job Details: Job Location: San Vicente Santa Monica - Santa Monica, CA, Position Type: Full Time, Salary Range: $23.41 - $23.41Hourly, Pay rate: $22.00/hour

San 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).

• Medical, dental and vision health benefits
• Life insurance
• 401k plans matching up to 4%
• Tuition reimbursement
• Pet insurance
• Employee Assistance Programs
• Employee appreciation and incentive programs

Plan, 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 Responsibilities

• Maintain 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 workstationand 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.

Qualifications: Knowledge, Skills and Attributes

• Must consistently display a professional presence and communication at all times
• Must be able to prioritize and delegate work with effective and consistent follow-through
• Must be highly organized with attention to detail, speed, and accuracy
• Must be self‑motivated with high energy level
• Must be a team player working with all levels of management and staff
• Must be able and willing to work 8- 10 and flexible schedules, including evenings, weekends, and holidays
• Must be able to multi-task in a fast-paced work environment
• Must possess excellent interpersonal skills
• Must have basic knowledge of arithmetic
• Must have the ability to input data and access information on the computer
• Must possess clear thinking ability and sound judgement
• Must possess ability to remain calm and resolve problems under pressure
• Must be able to read, write, and understand the English language; bilingual Spanish preferred
• Must practice excellent personal hygiene and consistently display a professional presence
• Must be able to exercise confidentiality and discretion

Qualifications

• Experience: 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.