Station Cook III

Hotel Yountville; Arcadia, Northern (CA, KY); Hybrid; USD 26,000 - 37,000; Part time

Job summary

Hotel Yountville in Arcadia, CA is hiring a Pantry/Station Cook III to plan, prep, and provide quality service across cold food production, including salads, cheeses, fruits, and desserts in line with our plating guides.

You will maintain clean and organized work areas, follow health department standards, assist with inventories, and collaborate with the Sous Chef. The position is part-time with an hourly rate of $23.

Qualifications

• 2 years' experience as a Pantry Person at a Hotel/Resort or Restaurant.
• Ability to work all stations on the line.
• Compute basic arithmetic and follow recipes.

Responsibilities

• Meet with Sous Chef/Station Cook I to review assignments and information.
• Set up work station with mis en place and tools; break down stations at day end.
• Produce salads, fruit/vegetable/cheese/meat trays and centerpieces for Banquets and Buffets.
• Prepare amenity orders for Room Service.
• Ice down seafood three times a day according to procedures.
• Inspect tools, equipment and supplies for cleanliness and safety.

Skills

Pantry experience

Station versatility

Arithmetic

Recipe comprehension

Job description

Enjoy stunning views of Santa Anita Park and the San Gabriel Mountains from our Hipico Rooftop Bar. Our hotel is within two miles of Santa Anita Park and the Santa Anita Mall, and just nine miles from the Rose Bowl Stadium. Relax in our outdoor heated pool and make the most of your stay.

Job 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.
• Compute basic arithmetic
• Comprehend and follow recipes, including the ability to expand/condense recipes
• Regular attendance according to established guidelines
• May be required to work varying schedules to reflect the business needs of the property
• 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.

Hourly Rate: $23

Requirements

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
• Physical Requirements (In-Office Role)
• Ability to work in a standard office environment.
• Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day)
• Occasional standing and walking throughout the workday.
• Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
• Ability to communicate effectively verbally and in writing.
• Occasionally required to stand, walk, bend, reach, or carry items.
• Ability to lift and/or move 10-25 pounds as needed (e.g., files, office supplies).
• Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
• Ability to hear and participate in conversations and meetings, use phone and/or headset
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

Status

Part-time

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