Job Description

Job Title: Cook

Department: Kitchen

Reports to: Executive Chef, Executive Sous Chef, or Other Designate

Essential Purpose: To prepare food for restaurants, employee meals, banquets, and special functions, meeting hotel standards of production quality and quantity.

Essential Duties:

§ To follow all specifications to properly and efficiently prepare and present all food items to be served, including accommodating special guest requests.

§ To assist the Sous Chef and Executive Chef in Kitchen organization.

§ Assist in directing and correcting the presentation and portioning of food according to standards.

§ To provide training to new and existing staff.

§ Communicate with Executive Chef, Chef de Cuisine, Sous Chef and Kitchen Supervisor regarding problems, special needs or any feedback concerning food service or employee performance.

§ To assist the Sous Chef and Executive Chef in monthly inventory procedures.

§ Prepare food in accordance with working menus, recipe cards and photos.

§ To rotate food in coolers and freezers to minimize waste and spoilage.

§ To maintain internal cleanliness of coolers and freezers according to the Health Department standards.

§ To assist, as directed, to order food supplies.

§ To follow all specifications to properly set up hot or cold line stations.

§ To coordinate all food orders between stations and food servers.

§ To communicate all guest requests to an appropriate supervisor in a timely and professional manner.

§ To monitor the quality and consistency of all food served from the lines.

§ To ensure temperature logs and prep lists are adhered to and up to date.

§ To promote & comply with all policies and procedures of Temecula Creek Inn

§ To immediately report all suspicious occurrences and hazardous conditions.

§ To maintain the cleanliness and safety of work areas at all times.

§ To practice safe work habits at all times, to avoid injury to self and others.

§ To ensure safe work practices including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment.

§ To attend all mandatory meetings, as directed.

§ To perform other tasks, including cross-training, as directed.

Requirements

Knowledge + Education: English fluency required. Must have advanced knowledge of production and operations in all relevant kitchen areas. Must be familiar with proper use and maintenance of relevant kitchen equipment and machinery. Hotel experience and professional culinary certification or degree preferred.

Skills: Detail oriented. Organized and efficient. Learns quickly. Safety- minded. High quality standards for production and service. Courteous and friendly manner. Good team player. Customer service focus. Able to work productively with little supervision. Trustworthy and reliable.

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.