Prep Cook - Santa Monica, United States - Sand & Sea

Description

Job Description

Starting pay is $23.92 per hour

We also provide all employees with:

• Sick Pay
• 401k plan option with employer match up to 5% of total eligible income
• On-site parking
• Public transportation cost reimbursement
• Alternative modes of transportations pay for walking, biking, or carpooling to walk

JOB DESCRIPTION

PROPERTY:

Shore Hotel

TITLE:

Prep cook

DEPARTMENT:

Food & Beverage

STATUS:

Non-exempt, Full Time, Part Time, On-Call

SUPERVISED BY:

Sous Chef/Director of Food & Beverage

SUPERVISES:

N/A

Prep cook primary objective is to provide a clean and safety kitchen area for our staff. Prep cook will assist in the preparation of meals by chopping vegetables, and putting together ingredients for entrees. Although this role generally does not include line cook duties, it provides the ideal opportunity to develop and use many skills essentials to become a cook. Such skills include proficiently being able to utilize a wide range of kitchen tools including proper knife handling. prep cook will perform routine kitchen tasks such as setting up workstations and ingredients, so food that food can be prepared according to recipes.

ESSENTIAL DUTIES:

• Maintain a Guest focus while performing duties.
• Ensuring that food is properly stored.
• Leans and adheres to the designated cooking methods to assist in preparing the appropriate menu items consistently.
• Strives to learn to improve cooking skills and expands knowledge about food products and techniques.
• Assist with the cleaning, sanitation and organization of the kitchen, walk-in cooler and all storages areas.
• Assumes 100% responsibility for prep items.
• Refer to daily prep list at the start of each shift for assigned duties.
• Use our standard recipes for preparation and portioning of all products, portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Promptly report equipment and food quality problems or product shortages to chef or supervisor.
• Maintains a clean and sanitary work station area including prep tables, counter, shelves, stoves, walls grills, conventional ovens and refrigeration equipment.
• Handle tableware carefully to prevent breakage and loss.
• Maintain adequate levels of preparation
• food preparation and production areas clean and organized as required.
• Bag and haul kitchen trash to dumpster.
• Complete opening and closing checklists for kitchen stations. Assists others in closing the kitchen.
• Performs additional responsibilities, although not detailed, as requested by a Chef or Food & Beverage Director at any time.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• May have to cover dishwasher' shifts if need it. (see
• Responsible for maintaining dish room and dish machine.
• Breaks down, cleans, and sanitizes the dish machine at the end of a shift.
• Monitor dish machine water temperature and detergent/sanitizer/chemical levels to ensure sanitary wash cycle.
• Load, run and unload dish machine
• Restocks all dishes, glassware, utensils, pots, and pans.

ESSENTIAL JOB QUALIFICATIONS & COMPENTENCIES:

Proven success in the following job competencies:

• Honesty; has honest, direct, and factual communication and actions with internal and external customers.
• Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things.
• Integrity & Loyalty; conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values.
• Humble; conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status.
• Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.
• Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data.
• Flexible; considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays.
• Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach.
• Interpersonal: Customer focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives;
• Diversity: Strong commitment to diversity and equality in a company culture.
• Communication: Strong communication (verbal and written) and presentation skills.
• Multi-Tasking: Ability to operate under pressure in a fast-paced environment; able to deliver effective results, meet tight deadlines and targets.
• Champion for Change: Ability to work in a fast-paced environment with little to no training when business requires

EXPERIENCE:

• Knowledge of basic sanitary guidelines.
• Can operate dish machines to company and manufacturer specifications.
• Comprehensive understands of the English language.
• Must possess a positive attitude and work well with other team members.
• Must be able to work unsupervised.
• Must be able to communicate clearly with managers, kitchen and dining room personnel
• Be willing to follow direction and ask questions for clarification if needed.

EDUCATION:

• High School graduate or GE certificate preferred or equivalent work-related experience.

WORKING CONDITIONS & PHYSICAL WORK DEMANDS:

• This position will spend 100% of the time standing.
• Occasional environmental exposures to cold heat and water.
• Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
• Overtime as required. (when approved)
• Able to stoop, kneel, bend at the waist and reach on a daily basis.
• Regular and on-time attendance is critical.
• Hours occasionally exceed 40 hours per week including weekends and holidays.

OTHER:

• Other duties as assigned.

Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job.

Our post-offer background check process includes a background check (HireRight) and a drug-screen.

We participate in E-Verify.

We are an Equal Opportunity Employer.