Seasonal Cook II ("Cocinero/a ll")

Azul Hospitality; Redding (CA); On-site; USD 28,929 - 30,307; Part time

Job summary

Azul Hospitality is seeking an experienced cook for the Sheraton Redding Hotel at the Sundial Bridge. The ideal candidate will have a minimum of 2 years cooking experience, preferably in high-volume settings. Responsibilities include preparing food items, maintaining cleanliness, and following safety protocols.

The role requires effective communication skills and a Food Handlers certification. The position offers varying schedules based on business needs.

Qualifications

• Minimum 2 years of cooking experience, preferably in a high-volume setting.
• Food Handlers certification required.
• Able to communicate effectively in English.

Responsibilities

• Prepare food items according to standardized recipes.
• Maintain sanitation and safety standards in the kitchen.
• Assist with guest inquiries and report maintenance issues.

Skills

Communication skills

Leadership capabilities

Customer relations skills

Detail-oriented

Basic computer skills

Education

High school or equivalent education

Tools

Cutting tools

Cookware

Bakeware

Job description

Job Details: Level: Experienced | Job Location: Sheraton Redding Hotel at the Sundial Bridge - Redding, CA 96003 | Position Type: Seasonal | Salary Range: $21.00 - $22.00 Hourly | Job Shift: Any | Job Category: Restaurant - Food Service

Position Purpose

Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards.

Essential Responsibilities

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Measure and mix ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
• Operate large‑volume cooking equipment such as grills, deep‑fat fryers, or griddles.
• Set up station with predetermined mise en place required to service all functions.
• Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
• Clean food preparation areas, cooking surfaces, and utensils.
• Maintain sanitation, health, and safety standards in work areas.
• Verify that prepared food meets requirements for quality and quantity.
• Perform all other duties assigned by manager or supervisor.

Supportive Functions

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors.

Physical Demands

Environmental conditions are inside; a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.

Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one (1) hour or more.

Must be able to stand and exert well‑paced mobility for up to four (4) hours in length.

Must be able to maneuver between functions occurring simultaneously, in limited space and timely basis.

Must be able to lift up to 45 lbs. as needed and push and pull carts and equipment weighing up to 250 lbs.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing ability and visual acuity.

Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.

Speaking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.

Vision occurs continuously with the most common visual functions being near and color vision and depth perception.

Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

Specific Job Knowledge, Skills and Abilities

• Able to speak, read, write, and understand the primary language used in the workplace.
• Good communication skills, both verbal and written.
• Excellent leadership capability and customer relations skills.
• Detail oriented with outstanding organizational and communication skills.
• Basic computer skills.
• Basic computational ability.
• Effective dealing with internal and external customers requiring high levels of patience, tact and diplomacy; collect accurate information to resolve conflicts.
• Self‑driven and able to work independently.
• Experience in using cutting tools, cookware and bakeware.
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.).

Education

High school or equivalent education required.

Experience

Minimum 2 years cooking experience, preferably high volume.

Licenses or Certifications

Food Handlers certification required.

Grooming

All staff members must maintain a neat, clean, and well‑groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

Attendance

Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance or tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel’s facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.