Job Description

Job Location: Dana Point, CA 92629
Salary Range: $22.00 - $24.00 Hourly

POSITION OVERVIEW
Manage all aspects of the food production for the beach café, restaurant and or banquets, including food preparation according to the description. Adhere to sanitation practices.
DUTIES AND RESPONSIBILITIES
•    Set up and stock stations with all necessary supplies
•    Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
•    Cook menu items in cooperation with the rest of the kitchen staff
•    Answer, report and follow executive or sous chef’s instructions
•    Clean up station and take care of leftover food
•    Stock inventory appropriately
•    Ensure that food comes out simultaneously, in high quality and in a timely fashion
•    Comply with nutrition and sanitation regulations and safety standards
•    Maintain a positive and professional approach with coworkers and customers
NOTE: This description is not intended to be all-inclusive.  Other related duties may be assigned as required in addition to the principal duties outlined above.
SUPPORTIVE FUNCTIONS
In addition, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of The Ranch:
•    Consult with Executive Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.

QualificationsREQUIREMENTS FOR THE POSITION
Education and Licensing
•    High school or equivalent education required.  Ability to obtain and/or maintain any government required licenses, certificates or permits.
Skills and Experience
•    Certified Cook level or higher. Prior experience preferred. Experience in a full service restaurant or hotel/resort restaurant desired.
Grooming
•    All team members must maintain a neat, clean and well-groomed appearance per The Ranch standards.
Competencies
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
•    Must be able to speak, read, write and understand the primary language used in the workplace.
•    Must be able to read and write to facilitate the communication process.
•    Requires good communication skills, both verbal and written.
•    Must possess basic computational ability.
•    Knowledge of The Ranch operations, its services, and facilities.
•    Ability to read recipes and follow their instructions.
•    Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
PHYSICAL DEMANDS
•    Most work tasks are performed indoors.  Temperature generally is moderate and controlled by The Ranch environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
•    Must be able to sit at a desk for up to 5 hours per day.  Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task.
•    Ability to physically handle knives, pots, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.  Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, grinders, mixers, and other kitchen related equipment.
•    Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
•    The worker is subject to noise.  There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
•    Must be able to exert well-paced ability in limited space and to reach other locations of The Ranch on a timely basis.
•    Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
•    Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
•    Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
•    Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
•    Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
•    Requires manual dexterity to use and operate all necessary equipment.
•    Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
Other:
Regular attendance is essential to the successful performance of this position.  Irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the fluctuation in business levels in the hospitality industry, team members may be required to work varying schedules to reflect the business needs of The Ranch.  In addition, attendance is required at all scheduled training sessions and meetings.
Upon employment, all team members are required to fully comply with company rules and regulations for the safe and effective operation of The Ranch’s facilities.  Team members who violate The Ranch rules and regulations will be subject to disciplinary action, up to and including termination of employment.
This description is intended to indicate the typical kinds of tasks and levels of difficulty that are required of positions given this title.  This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time.  It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of team members under their supervision.