Banquet Prep Cook
Job Details
Entry
Seascape Resort - Aptos, CA
Full Time
$16.00 - $25.00 Hourly
None
Any
Summary

Ensures the quality preparation of all menu items and proper handling/storage of all food items in accordance with chef and standards laid out in kitchen. Works closely with the Food Managers in ensuring kitchen production meets business demands.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

  • Prepare food of consistent quality and assist in kitchen functions
  • Prepare food of consistent quality by tasting (especially sauces and dressings, following recipe cards and production and portion standards, per check from servers
  • Expedite orders efficiently and work accurately and quickly
  • Start food items that are prepared ahead of time, making sure not to over prepare estimated needs
  • Ensure the designated station is equipped with appropriate knives and utensils and all items are visually checked and tested for quality to ensure the utmost importance on safety
  • Address all inquiries and questions from front of house
  • Date all food containers and rotate as per resorts standards, making sure that all perishables are kept at proper temperatures and cooling temperatures are maintained at 36 degrees
  • Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out of stock items or possible shortages
  • Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables
  • Ongoing - operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill. Check all containers for cleanliness, dates, covers and labels
  • Opening Shift follow all set procedures including signing out keys at the front desk, unlocking coolers and set up line for the day
  • Closing Shift follow all set procedures including lock all refrigeration units, turn off equipment and give keys to front desk or hand to closer
  • Comply with all Health & Safety standards set by OSHA and the resort including but not limited to completing daily handwashing log and daily health screening log
  • Comply with all Resort policies and procedures
  • Perform any other job related duties as assigned.
  • Daily Cleaning and sanitizing of work areas including grease traps, ovens, refrigeration, ovens, grill, floors, fryers, walls, ceiling tiles, counters, shelving, tables, rolling racks and any other item that needs to be cleaned using proper chemical cleaning agent
  • Ensure presentation for every plate is consistent and in line with quality and presentation standards of the resort.
  • Ensure all equipment is working order and report any items to be repaired to maintenance
  • Support safe work habits and contribute to a safe working environment at all times.
  • Follow directions, get along with co-workers and supervisors, treat co-workers, supervisors and guests with respect and courtesy, contributes to a positive and rewarding team environment and refrains from abusive, insubordinate and/or violent behavior.

Perform other related duties as requested by the supervisor.

Qualifications

QUALIFICATIONS, SKILLS & ABILITIES:

  • Ability to accurately compute and manipulate mathematical calculations
  • Ability to perform assigned duties with attention to detail, speed, accuracy
  • Allow through, courtesy, cooperativeness and work with a minimum of supervision
  • Ability to prioritize work assignments
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
  • Ability to work well under pressure of organizing and attaining production
    schedules
  • Ability to use all senses to ensure quality standards are met including vision, taste and smell
  • Ability to differentiate dates
  • Ability to operate, clean and maintain all equipment required in job functions
  • Ability to expand and condense recipes
  • High school diploma or equivalent vocational training certificate
  • One year experience in a similar position at a four star hotel or restaurant
  • Ability to work all stations in kitchen
  • Punctuality and regular, reliable attendance
  • Interpersonal skills and the ability to work well with others and the public and timelines

 

EDUCATION AND/OR EXPERIENCE:

  • Two years related hotel/Company industry experience and/or training.
  • High school or GED graduate.

 

LANGUAGE SKILLS:

  • Ability to read, comprehend and provide instructions, both written and verbal.

 

CERTIFICATES & LICENSES:

  • Must provide valid document(s) to work in the US.
  • Valid California Driver License is required (for specific positions).
  • Serve Safe Cer

 

WORK ENVIRONMENT:
The work environment at Company ranges from winter time lows of 30 degrees to summer time highs to 80+ degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions.

 

PHYSICAL DEMANDS:
While performing the duties of this job, the employee must be able to:

  • Use hands to finger, handle, or feel; and talk or hear.
  • Specific vision abilities required by this job include close vision.
  • Lift 25-50 lbs. (for specific positions)
  • Sit, stand and walk for long periods of time.
  • Reasonable accommodations made to enable individuals with disabilities to perform the essential functions.

 

GROOMING & UNIFORM:

Some positions will be required to wear uniforms. Uniforms are the property of Company. Uniforms that have been tampered or destroyed will be the responsibility of the employee and disciplinary action will apply.

  • Hair must be clean and kept at a reasonable length.
  • No extreme dying or bleaching of hair is permitted.
  • Fingernails must be clean and well-trimmed at all times.
  • Antiperspirant or deodorant must be worn.
  • Cologne or perfume may be worn at a minimum.
  • Nametags must always be worn, unless your department has a specific policy to the contrary.
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