Cook II - Banquets (Full Time)
$52,666–$52,666 year
On-siteRancho Palos Verdes, California, United States
Job Summary
Plan, prep, set up, and provide quality service for menu items and specials in designated outlets while maintaining organization, cleanliness, and sanitation of work areas. Anticipate guest needs, resolve complaints, and respond promptly to inquiries regarding hotel services and local attractions. Execute opening and closing duties including equipment setup, mise en place preparation, and inventory management. Prepare all menu items following recipes, monitor food costs, and minimize waste. Assist stewards with cleaning, transport dirty equipment, and support the Chef on Duty during busy periods. Perform duties in other kitchen areas and off-premise functions as assigned.
Required Qualifications
- Ability to work all stations on the line
- Fluency in English in verbal and non-verbal
- Compute basic arithmetic
- Provide legible communication
- Comprehend and follow recipes
- Expand/Condense recipes
- Perform job functions with attention to detail, speed and accuracy
- prioritize and organize
- Be a clear thinker, remaining calm and resolving problems using good judgment
- Follow directions thoroughly
- Understand 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
- Exert physical effort in transporting 50 pounds
- Endure various physical movements throughout the work areas
- Remain in stationary position for 4 to 6 hours throughout work shift
- Satisfactorily communicate with guests, management and co-workers to their understanding
- 3-4 years' experience as a Line Cook at a quality style Hotel or Restaurant
- Food handling certificate
- Must be able to lift 50 lbs
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