Station Cook 3

Remington Hotels; Murrieta (CA); On-site; USD 10,000 - 60,000; Full time

Job summary

A leading hotel is seeking a Station Cook III who will focus on cold food production, ensuring quality service and maintaining kitchen sanitation. The ideal candidate will have at least two years of experience, strong communication skills, and a commitment to guest service. This is a full-time position with a pay rate of $19 to $21 per hour, depending on experience, with varying schedules to reflect business needs.

Qualifications

• 2 years' experience as a Pantry Person at a Hotel/Resort or Restaurant.
• Ability to work all stations on the line.
• Good communication skills, both written and verbal.

Responsibilities

• Plan and provide quality service in all areas of cold food production.
• Produce salads, fruit/vegetable trays, and display items attractively.
• Maintain organization, cleanliness, and sanitation of work areas.

Skills

Food handling certification

Communication skills

Attention to detail

Ability to work in a fast-paced environment

Job description

Description

Position Summary:
The Station Cook III plans, preps, sets up and provides quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays/presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches and desserts in accordance with standards and plating guide specifications. Maintains organization, cleanliness and sanitation of work areas and equipment.

Core Responsibilities:

• Meet with Sous Chef/Station Cook I 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. Breakdown work stations and complete closing duties at the end of last shift of the day.
• Produce salads, fruit/vegetable/cheese/meat trays, centerpieces for Banquets and Buffets. Display items attractively and to specified requirements.
• Prepare amenity orders for Room Service.
• Ice down seafood three times a day according to procedures.
• Inspect the cleanliness and working conditions of all tools, equipment and supplies.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Assist with inventories as scheduled.
• Work in a cooperative and friendly manner with fellow associates.
• Practice a culture of guest service in all you do; promote courtesy, good will and a positive attitude in each and every encounter.
• Perform any reasonable request as assigned or directed by management.

Knowledge, Skills, and Competencies:

• 2 years' experience as a Pantry Person at a Hotel/Resort or Restaurant.
• Ability to work all stations on the line.
• Food handling certification required.
• Compute basic arithmetic
• Comprehend and follow recipes, including the ability to expand/condense recipes
• Regular attendance according to established guidelines
• Will be required to work varying schedules (nights, weekends holidays) to reflect the business needs of the property, specifically during peak season (April-October)
• Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
• Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times

This job description is not an exhaustive list of all job functions that are required of an employee in this position. Therefore, other duties may be asked of an employee in this position from time to time.

Qualifications

Physical Requirements:

• Stand and walk for varying lengths of time, often long periods of time. Remain in stationary position for 2 hours throughout work shift.
• Work environment can be hot and/or cold throughout the shift.
• Bend, stoop, squat and stretch to fulfill cleaning requirements
• Exert physical effort in transporting thirty (30) pounds
• Good communication skills, both written and verbal
• Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
• Know and be able to administer first aid
• Direct evacuations in an emergency

WORKING CONDITIONS:Works both in and out-of-doors, depending upon service needs. Business levels may require fast work pace. Indoors: works in clean, well-lighted kitchen areas. Frequently works behind hot range. Makes occasional short trips to walk-in freezer and refrigerator. Kitchen may be moist, odorous, and warm from cooking foods. Kitchen floor is uneven, and may be slippery from moisture and grease. Business levels may require fast work pace.

PHYSICAL DEMANDS:Stands/walks short distances throughout shift. Bends, stoops, reaches, pushes, pulls, and lifts to perform routine job tasks. Frequently required to handle and move objects weighing up to 30 lbs. over short to moderate distances. Flexibility and good reflexes required to operate electric cart. Must be able to work under pressure.

IMPACT OF DECISION:Decisions directly impact profitability of the Food & Beverage Division, and the quality of food served in hotel restaurants, at functions, and to staff. Poor decisions may result in customer dissatisfaction and loss of revenues, due to inefficient service, lack of attention to detail, insufficient waste control measures, or unsafe work practices.

GENERAL:Must comply with the Company’s Appearance and Dress Code policy as set forth in the Employee Handbook.

JOB CLASSIFICATION:The position is classified as Full-Time and, upon completion of the Introductory Period, the employee is eligible for the Employee Benefits outlined in the Employee Handbook. Notwithstanding the foregoing, the Company reserves the right to amend, change or discontinue the policies, practices and benefits described in the handbook at any time and without notice.

NON-EXEMPT POSITION:Non-exempt employees are subject to the wage and hour laws and entitled to overtime pay. All overtime work by a non-exempt employee must be approvedinadvanceby the employee’s supervisor or the General Manager and the time initialed by him/her on the time card. Non-exempt employees who work overtime without prior approval are subject to disciplinary action, including termination.

AT-WILL EMPLOYMENT:The relationship between Murrieta Hot Springs Resort and the employee is for an unspecified term and is considered “at will.” This means that the terms and conditions of employment may be changed, with or without cause and with or without notice, including, but not limited to termination, demotion, promotion, transfer, compensation, benefits, duties and location of work. No one other than the General Manager has the authority to make any verbal or written agreement contrary to this provision and any such agreement must be put in writing and signed by the General Manager before it is effective.

Murrieta Hot Springs Resort reserves the right to modify and update this Position Description as needed.

I have read and understand the above-referenced job requirements and have the ability to perform all of the essential duties listed herein. I agree to comply with the Company’s performance standards and understand that I will need to be flexible in order to accommodate the changing needs of the hotel operation.

Pay Rate - $19-$21 DOE