Line Cook Prep Cook - Courtyard by Marriott, Santa Cruz

Job Details: Job Location: Santa Cruz Hotel LP

• Santa Cruz, CA, Position Type: Full-Time/Part-Time, Salary Range: Undisclosed, Job Shift: Any, Responsibilities: Complies with all portion sizes, quality standards, department rules, policies and procedures. Identifies and selects cuts of meat, poultry, shellfish, fish, game or vegetables used for frying or sautéing. Selects and safely uses knives, hand tools, utensils and equipment to portion, cut, slice, dip, batter, bread, whip, beat. Prepares items for frying by portioning and breading. Prepares items for sautéing by portioning. Prepares garnishes for fried or sautéed items. Fries, sautés or otherwise produces food items along with appropriate garnish while maintaining temperature and proper handling techniques. Maintains a sanitary work-station. Inspect all kitchen surfaces to ensure that all areas are sanitary in accordance with safe food handling procedures. Prepares vegetables for salads by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting or scoring. Wash, weigh, measure and prepare various ingredients for cooking or serving as directed by brand guidelines. Assist cooks, kitchen staff, bartenders and servers with various tasks as needed. Package take-out foods and/or serve food to customers. Store, date and rotate food in the designated containers to prevent spoilage. Inventory food items. Inventory, place orders and properly store, date and rotate food items. Organize food storage and kitchen equipment.

Qualifications

Skills and Abilities Customer Service: Every order is handled with a high level of professionalism and any customer complaints are dealt with quickly and efficiently. This requires an advanced knowledge of industry best practices and customer service. Determine how to best achieve the goal of not only meeting the restaurant’s specifications regarding presentation of all food prepared, but exceeding the outlined commitment to quality.

Communication: This position requires a commitment to details both verbally and non-verbally, therefore, the Line/Prep Cook must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction.

Information Gathering: Look for ways to enhance the quality of food preparation services including ingredients. Performing General Physical Activities: Require moderate to maximum strength including climbing, lifting, balancing, walking, and handling of materials. Must exert well-paced mobility for periods of up to 8 hours in length.

Must have the ability to lift pots, pans, etc. weighing up to 50 pounds Must possess finger dexterity to use small tools adeptly. Technical Skills: Must have knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of-sale applications.

Experience: Restaurant: 1 year Cooking: 1 year Food Handler