The Revere Room - Gourmet Cook

Rosewood Hotel Group; Montecito (CA); On-site; USD 42,000 - 43,000; Full time

Job summary

Rosewood Miramar Beach in Montecito, CA, seeks a Gourmet Cook for The Revere Room. The role covers prep, set up, and quality hot food production including hot dishes and omakase items for the sushi bar, with emphasis on standards and plating guidelines in a luxury setting.

Four responsibilities include maintaining cleanliness and equipment, assisting in room service amenities, and adhering to health regulations. Minimum three years in a line cook role with a food handler card is required.

Qualifications

• Diploma/Some College or equivalent.
• Must have current and valid Food Handler’s card.
• Minimum three years’ experience as a Line Cook.
• Hotel luxury/ultra-luxury property experience preferred.
• Experience with a luxury brand is a plus.

Responsibilities

• Prepare and set up hot food production in accordance with standards and plating guides.
• Prepare sauté, grill and sauces for designated outlets.
• Maintain cleanliness, sanitation and organization of work areas and equipment.
• Inspect tools and equipment for safety and proper function.
• Breakdown station and close out per departmental standards.
• Assist with room service amenities and timely guest service.

Skills

Line Cook

Food Prep

Omakase prep

Education

Diploma/Some College or equivalent

Job description

## The Revere Room - Gourmet Cook### General InformationCountry/RegionUnited States of AmericaProvince/CityMontecito, CAHiring EntityRosewood Miramar BeachDepartmentFood & Beverage - CulinaryJob TypeFull-time Permanent### Job DescriptionWe believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.Rosewood Miramar Beach, a Rosewood Hotel, is looking for a Gourmet Cook for The Revere Room. The Gourmet Cook is responsible for prep, set up and provide quality service in all areas of hot food production to include, but not limited to hot menu items, hot omakase items for sushi bar, displays/ presentations of hot appetizers, entrees, side vegetable dishes, sauce and stock in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.**Essential Duties and Responsibilities:*** Monitor and maintain complete knowledge of and comply with all departmental policies, service procedures and standards.* Ensure that standards are maintained at a superior level on a daily basis.* Maintain and strictly abide by state sanitation/health regulations and hotel requirements.* Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.* Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.* Meet with Kitchen Supervisor to review assignments, anticipated business levels, changes and other information pertinent to the job performance.* Complete opening duties: + Set up work station with required mis en place, tools, equipment and supplies according to standards. + Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards. + Check production schedule and pars. + Establish priority items for the day. + Inform the Kitchen Supervisor of any supplies that need to be requisitioned for the day's tasks. + Transport supplies from the storeroom and stock in designated areas. + Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift. + Start prep work and production of items needed for the day.* Select, clean and prepare meat, seafood and vegetables.* Ice down seafood three times a day according to procedures.* Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.* Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.* Prepare and produce Sauté, Grill & Sauce from the menu items for designated F&B outlets.* Prepare all dishes following recipes and yield guides, according to department standards.* Inform the Kitchen Supervisor of any shortages before the item runs out.* Communicate any assistance needed during busy periods to the Kitchen Supervisor to ensure optimum service to guests.* Inform Kitchen Supervisor of any excess items that can be used in daily specials or elsewhere.* Maintain proper storage procedures as specified by Health Department and hotel requirements.* Minimize waste and maintain controls to attain forecasted food cost.* Disinfect and sanitize cutting boards and worktables.* Transport empty, dirty pots and pans to the potwash station.* Direct and assist Stewards in order to make clean up a more efficient process.* Breakdown work station and complete closing duties according to department standards: + 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. + 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 Supervisor before leaving.* Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.* All other duties as required.**Confidentiality:** While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated. **General Skills:** Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.**Technical Skills:*** Knowledge and ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders.* Ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions.* Ability to work with all Japanese products and food ingredients involved; ability to use all senses to ensure quality standards are met.* Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.* Ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.**Language:** Required to speak, read and write English, with fluency in other languages preferred.**Physical Requirements:*** Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.* Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools. **Qualifications:*** Diploma/Some College or an equivalent combination of education and work-related experience.* Must have current and valid Food Handler’s card.**Experience:*** Minimum three years’ experience as a Line Cook.* Hotel operational exposure (i.e. Culinary) preferred.* Experience with a luxury or ultra-luxury property or brand preferred. The pay scale for this position is between $30.50 and $31.50/hour plus. This is the pay range for this position that the Hotel reasonably expects to pay.### About UsSituated on one of the most beautiful and exclusive beaches in Southern California, Rosewood Miramar Beach is in Santa Barbara’s picturesque Montecito community and one of only 15 properties in the world to hold the coveted Forbes Five-Star title. The 16-acre residential-style estate is designed with style, grace, and glamour, featuring 153 ultra-luxury guest rooms and suites, including beachfront accommodations, a collection of signature suites, and multi-bedroom bungalows. Amenities include Forbes Five-Star Sense, A Rosewood Spa, a state-of-the-art fitness studio, two cabana-lined pools, and bespoke beach service on the sandy shores of Miramar Beach. Home to six unique dining venues, Rosewood Miramar Beach is a popular culinary destination for locals and visitors alike, with its oceanfront MICHELIN one-star and MICHELIN green star restaurant, traditional Japanese Edomae sushi experience, al fresco beach bar, sophisticated cocktail lounge, casual all-day dining as well as poolside dining, and delightful poolside ice cream shop serving classic American fare. Expansive indoor and outdoor event space, totaling approximately 28,000 square feet, includes the Chandelier Ballroom, with over 6,500 square feet, and the Great Lawn, which offers infinite ocean views. Attentive Estate-StyleTM service makes Rosewood Miramar Beach the perfect destination for celebrating life’s moments in highly personalized settings. Rosewood Miramar Beach is owned by Caruso and managed by Rosewood Hotels and Resorts.